Point of sale in the sidebar is the back office; the terminal itself is Open terminal (or /pos on the tablet); the kitchen screen is Kitchen display (/pos?kds=1). If you do not see Point of sale, turn it on under Settings → Modules (Complete plan).
First day
1.Pick your kind of business — restaurant, bar, café, store, salon — and press Create defaults. A store gets product groups and no kitchen; a salon gets services with a duration and a retail shelf; a restaurant gets stations, dining options and a dining room.
2.Menu (or Catalog): items with price, photo, tax, revenue account, PLU / barcode, prep station, and modifier groups (size, temperature, sides — required or optional, min/max, price deltas). A recipe links an item to inventory so stock goes down when it sells.
3.Floor: areas and tables; drag tables to place them.
4.Staff: each person gets a job and a 4–6 digit PIN. Permissions come from the job and can be changed per person.
5.Devices: one per tablet. Devices with the same register name share one cash drawer.
6.Settings: currency, tax (prices can include tax), tips, card readers (Stripe Terminal where available, otherwise your bank's terminal — the cashier types the amount and auth code), kitchen display timers, online ordering.
On the terminal
·Log in with the PIN. Clock in / out is right there on the PIN screen.
·Quick order for the counter; Tables for the floor plan (timers, guests, server colours; long-press a table to move its check).
·Tap tiles to add items; the modifier sheet enforces required choices. Hold keeps items back, Stay sends some, Send fires everything to its station.
·Type a PLU or barcode in the search box and press Enter — a USB scanner does exactly that. Scan uses the camera on Android tablets.
·Pay: cash with change, card, gift card, house account, pay link. Tip screen, then receipt by print, email or text.
·Split evenly, by seat or by item. Void before payment (with a reason); refund after.
Closing a check posts a sales receipt and its journal entry on its own — revenue, sales tax payable, tips payable, cash into the open drawer. Nothing to re-type in accounting.
The kitchen screen
One screen per station. Tickets colour by age, tap an item when it is ready, tap the header to bump the ticket, All day totals what is pending per item, Recall brings the last one back.
Online ordering and QR at the table
Settings → Online → choose a short link. Guests order for pickup at /order/your-link; the Floor tab prints one QR per table so they order from the table. Paid by card if Stripe is connected, otherwise at the counter. Orders arrive in All checks with an Online or QR badge.
Reports
Sales by hour, day, item, category, staff, tender and dining option; tips, voids, labor % from the time clock; and menu engineering — stars, plowhorses, puzzles and dogs with food-cost % from recipes.