Daily Operations — open shift, take orders, close shift

This page covers the typical flow of a shift — from opening to closing.

Opening the Shift

Before taking orders, complete these steps:

1. Log In

Enter your credentials on the login screen. See Getting Started.

2. Check Printer & Cash Drawer

• Confirm the receipt printer is connected and has paper loaded.
• Open the cash drawer and count your starting float.
• Report any hardware issues to your manager before starting.

3. Verify Settings

• Confirm the correct order types are enabled (Dine-In, Takeaway, Delivery).
• Check the default order type matches your shift type.
• If you manage tables, verify the table layout is up to date.

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Taking an Order — Basic Flow

This is the most common daily task. Follow these steps for every order:

Step 1 — Select Order Type

Choose Dine-In, Takeaway, or Delivery from the selector on the POS screen.

Step 2 — Add a Customer (Optional)

• Tap Search Customer to find an existing customer by name, phone, or email.
• Tap New Customer to register a walk-in customer.
• For anonymous orders, skip this step or enter just a name or buzz number.

Step 3 — Assign a Table (Dine-In Only)

• Tap the Table selector and choose an available table.
• The table status updates automatically once assigned.

Step 4 — Add Items

• Browse categories in the product grid.
• Tap a product to add it to the cart.
• If the product has modifiers (e.g., toppings, extras), a popup appears — select the options and confirm.
• If the product has variants (e.g., sizes), choose the variant before confirming.
• To add a half & half item (e.g., half pizza), select the half option when prompted.

Step 5 — Review the Cart

Check the cart panel on the right:

• Verify items, quantities, and any customisations.
• To change quantity, tap the quantity field next to an item.
• To remove an item, tap the delete icon (a confirmation may appear if enabled in settings).
• To add a note for the kitchen, tap the note icon on a line item.

Step 6 — Apply Discounts, Coupons, or Surcharges (Optional)

• Tap Add Coupon and enter the coupon code, or select an auto-applied offer.
• To apply a manual discount, tap Discount and enter the amount or percentage.

  Note: Staff may need manager authorisation for discounts above the configured limit.

• To apply a surcharge, tap Surcharge and enter the amount or percentage (e.g., for public holidays, card payments, or service fees).

Step 7 — Proceed to Payment

Tap Checkout or Pay Now to open the payment screen. See Payments.

Step 8 — Print Receipt

After payment is confirmed, the POS can print one or more copies depending on your settings:

Copy	Purpose
Customer Copy	Receipt given to the customer
Kitchen Copy	Order docket sent to the kitchen for preparation
Merchant Copy	Store's record of the transaction
Label Copy	Item labels for packaging (e.g., takeaway bags)
Customer Info Copy	Copy including customer details (e.g., for delivery orders)

Each copy type can be enabled or disabled individually in POS Settings. Printing may happen automatically or prompt you to confirm, depending on your configuration.

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Buzz Numbers

A buzz number is a short identifier assigned to a takeaway order so staff can call the customer when their order is ready. When enabled, a Buzz# button appears in the cart header.

Setup required

Buzz numbers must be enabled in POS Settings → Buzz Numbers by a manager. If the Buzz# button is not visible in the cart header, buzz numbers are disabled for this outlet.

Assigning a Buzz Number

1. With an order open in the cart, tap the Buzz# button in the cart header.
2. A dropdown appears listing all available buzz numbers (configured by your manager).
3. Each number is displayed with the prefix and suffix set in settings — e.g., # 5 ! or Order 42.
4. Tap a number to assign it to the current order. The selected number is shown on the Buzz# button.

Removing a Buzz Number

1. Tap the Buzz# button on the current order.
2. Tap Remove at the bottom of the dropdown.
3. The buzz number is cleared from the order.

Where Buzz Numbers Appear

Once assigned, the buzz number appears:

Location	Format
Cart header	Shows the assigned number next to the Buzz# label
Customer receipt (header)	Buzz# [number] alongside table name (if configured to show)
Customer receipt (footer)	Buzz Number: [number] (if configured to show in receipt settings)

How Buzz Numbers Are Configured

Buzz number settings are managed in POS Settings → Buzz Numbers:

Setting	Description
Enable Buzz Numbers	Shows or hides the Buzz# button in the cart header
Buzz Number	The number (or count of numbers) to cycle through
Prefix	Text shown before the number on the dropdown and receipt (e.g., #, Order)
Suffix	Text shown after the number (e.g., !)

A live preview in settings shows exactly how the buzz number will appear to customers.

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Handling Multiple Orders

The POS supports multiple open orders at the same time:

• Each order is stored in the cart list.
• Switch between open orders using the order tabs or cart selector.
• Useful for Dine-In scenarios where multiple tables have open orders.

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Viewing Order History

To see past orders during your shift:

1. Tap Orders in the navigation menu.
2. Use the filters (date, status, order type) to find the order.
3. Tap an order to view its details.

From the order detail screen you can:

• Reprint a receipt
• Void an order (requires manager authorisation if enabled)
• Refund an order (requires manager authorisation if enabled)
• View payment breakdown and order status history

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Order Status Reference

Status	Meaning
Placed	Order submitted, awaiting acceptance
Accepted	Kitchen has accepted the order
In Progress	Kitchen is preparing the order
Ready to Serve	Order is ready for pickup or serving
Finished	Order completed and served
Declined	Order rejected by kitchen
Cancelled	Order cancelled before preparation
Void	Order voided (usually before payment)
Refunded	Payment has been refunded

For delivery orders, an additional status:

Status	Meaning
Out for Delivery	Driver has picked up the order

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Closing the Shift (Cash Up)

At the end of your shift or the trading day:

1. Count all cash in the till.
2. Navigate to Cash Up in the menu.
3. Follow the cash reconciliation process.

See Cash Up for detailed instructions.

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Tips for Busy Periods

• Use keyboard shortcuts or barcode scanning if available to add products faster.
• Keep the default order type set to the most common order type for your shift.
• Use customer search before creating a new customer to avoid duplicates.
• If the printer is busy, you can re-print any receipt from Order History.