Set up the floor plan before service. Then use the POS to take table orders, send dishes to the kitchen, and settle bills.
Switch Restaurant mode on
Open Settings, go to Sales & POS, and switch on Enable Restaurant mode. Three things appear: the Table Planner and Kitchen Display under Restaurant, and the service views on the point of sale. Restaurant mode uses your existing products, prices, stock, and staff.
Two settings are worth a moment before service:
- Turn minutes — how long a table normally takes. A party sitting longer is coloured on the planner, so it is noticed rather than discovered.
- Send unsent items to the kitchen when charging at the till — on by default. A counter sale paid up front still reaches the pass.
Lay out the floor
Open the Table Planner and use Edit floor to add areas and tables. Give each table a name the staff already use and the number of seats it really has, then drag it roughly where it stands in the room. Match the layout to the room so staff can find tables quickly.
Take an order
Open the POS. Choose Dine in, pick the table, and set the guest count. Ring up the dishes as you would any sale.
- Send to kitchen opens the order and sends what has been rung up. Each cart line then says whether the kitchen has it.
- Save to table keeps the order without sending it — useful when a table is still deciding.
- Adding more later sends only what is new, so a second trip never re-fires the first course.
The order stays on the till, so you can add to it or charge it without hunting for it again.
Watch the pass without leaving the sale
The Kitchen button in the POS header opens the kitchen in a sheet: ready to run, cooking, and queued, each dish with its table and how long it has waited. A dish can be started, marked ready, or served from there. The count on the button is how many plates are waiting to go out. The full Kitchen Display is one tap further, for whoever is standing at the pass.
Find an order again
Open orders lists tables and counter orders together, sorted by table, with the channel, guests, what is still to send, and where the kitchen has got to. Pick one to bring it back to the till. From the same list you can split a bill, merge two, leave a note, or void one — a void records the reason and cancels the dishes still in flight.
Hold a table with a reservation
Open Reservations and book the party: name, phone, time, guests, and a table if you know which one. From an hour before the booking until its time is up, that table is held — the planner shows "Reserved 19:30 · Asha" and the till's table picker says the same instead of calling it free.
When they arrive, press Seat. Their bill opens at the table carrying their name and head count, and the booking records where they sat. If they cancel or never come, mark it cancelled or a no-show and the table goes back to the floor.
Settle the bill
Charge from the till like any other sale — cash, card, mobile money, or a split across them. Anything still unsent goes to the kitchen first. When the bill closes, the table is left for cleaning or freed outright, depending on the setting you chose, and the sale joins the same day's takings as every counter sale.