Restaurant System User Guide

From creating your account to your first order in minutes. Every new account gets a 15-day free trial with all features.

1. Create your account

   From the home page press "Sign Up" (the /singup page), choose your plan, then enter your business name, email and password. Your 15-day trial starts immediately — no credit card required.

2. Log in

   Open /Authentication and sign in with your email and password. The system is fully bilingual; you can switch the interface language from your user profile.

3. The dashboard

   After logging in you land on the main dashboard (Authentication/userProfile): today's sales, order counts, top items and low-stock alerts in one view.

4. Choose your outlet

   If you have more than one branch, pick the working outlet from the outlet selector at the top of the screen. All screens after that show data for the selected outlet only.

Set up your business profile, taxes and hardware once before you start selling. Ten minutes here save hours later.

1. Business profile

   Go to Settings (Authentication/setting): business name, logo, address, phone, currency (OMR) and invoice settings. The logo appears on printed receipts and invoices.

2. Taxes (VAT)

   From the Tax section (Setting/tax) define your VAT rate (5% in Oman) and decide whether prices are tax-inclusive or exclusive. Taxes can also be set per outlet.

3. Outlets

   Create your first branch from Outlet/addEditOutlet: name, address and phone. Every sale, table and stock movement is tied to an outlet.

4. Printers

   Add receipt and kitchen printers from Printer/addEditPrinter and link each printer to its outlet. Kitchen orders (KOT) print automatically on the right printer once configured.

5. Email (SMTP)

   The platform admin configures SMTP from Service/emailSetting so the system can send subscription and expiry emails. Use the "Send Test Email" button there to verify the settings work.

The POS is your daily workhorse. Every cashier shift starts by opening the register and ends by closing it.

1. Open the register

   From Register/openRegister enter the opening cash balance and confirm. The POS will not allow selling before a register is opened for the current outlet.

2. Open the POS screen

   Go to Sale/POS. The screen shows menu categories on one side and the running order on the other, designed for touch screens.

3. Create an order

   Pick the order type — Dine In (choose a table), Take Away (optionally add a car/customer reference number), or Delivery — add items and modifiers, then press "Place Order" to send the KOT to the kitchen.

4. Payment & invoice

   When the customer is ready, open the order from Running Orders, press the payment button, choose the payment method (cash, card or loyalty points), and print the invoice.

5. Close the register

   At the end of the shift open Register/registerDetails, review expected vs. actual cash, and close the register. The Z-Report of the session is available immediately.

6. Offline mode

   If the internet drops, the POS keeps taking orders and printing locally. Orders sync automatically to the cloud when the connection returns.

Your menu is the heart of the system: categories, items, prices, photos, recipes and modifiers.

1. Categories

   Create menu categories (burgers, beverages, desserts...) from FoodMenuCategory/addEditFoodMenuCategory. Use FoodMenuCategory/sortingForPOS to control their order on the POS screen.

2. Add an item

   From FoodMenu/addEditFoodMenu enter the item name in Arabic and English, sale price, category, photo and VAT. You can also define the recipe (ingredients with quantities) so stock deducts automatically with each sale.

3. Modifiers

   Create modifiers from the Modifier screen (extra cheese, no onion, large size...) and assign them to items so waiters can customize orders from the POS.

4. Bulk import via Excel

   From the food menus list you can upload an Excel file (FoodMenu/uploadFoodMenu) to create dozens of items at once. The same exists for ingredients and customers.

5. Barcode & labels

   Each item gets a code automatically; use FoodMenu/foodMenuBarcode to print barcode labels, and FoodMenu/generateMissingCodes to fill any missing codes.

Orders flow from the POS or the waiter app straight to the right kitchen station — no paper, no shouting.

1. Create kitchens

   From Kitchen/addEditKitchen create your kitchen stations (hot kitchen, cold kitchen, beverages) and link menu categories to each station so every item reaches the right screen.

2. Open the kitchen panel

   From Kitchen/kitchens press "Enter Kitchen" on the station you want — the panel (Kitchen/panel) opens full-screen for the cook, ideal on a tablet or a wall screen.

3. Cooking status

   New orders appear instantly. The cook marks items as "cooking" then "ready"; the waiter and cashier see the status live on their screens.

4. Running orders

   The POS Running Orders list shows every open order with its type, table and kitchen status, so the cashier always knows what is still pending.

5. Reprint KOT

   If a kitchen ticket is lost, the kitchen panel offers a reprint option (reprintKOT) for any order.

Manage your dining hall: tables, floor layout, customer reservations and table-side QR self-ordering.

1. Add tables

   From Table/addEditTable create each table with its name/number and seat capacity, linked to its outlet.

2. Floor layout

   Use Table/tableLayoutSetting to arrange tables visually so waiters see the hall map and table status at a glance.

3. Enable reservations

   Turn reservations on from Setting/reservationEnableDisable and assign the staff member who receives them via Setting/orderReceivingUserReservation.

4. Customer booking page

   Customers book from your public page /reservation (Frontend/reservations). New bookings notify the assigned employee inside the system.

5. QR self-ordering

   Enable self-order from Setting/selfOrderEnableDisable, then generate and print a QR code per table from Setting/tableQrcodeGenerator. Guests scan, order and the order lands directly in the POS and kitchen.

Track every ingredient from supplier purchase to plate. Stock deducts automatically with each sale when recipes are defined.

1. Ingredient categories & units

   Create ingredient categories (meat, vegetables, packaging) from IngredientCategory, and measurement units from the Unit screen.

2. Ingredients

   Add each ingredient from Ingredient/addEditIngredient with its purchase unit, cost and low-stock alert level. Excel import is available here too.

3. Suppliers

   Register your suppliers from Supplier/addEditSupplier with their contact details, so purchases and supplier ledgers stay organized.

4. Purchase invoices

   Record every purchase from Purchase/addEditPurchase: supplier, ingredients, quantities and prices. Quantities are added to stock immediately.

5. Stock & alerts

   Open Inventory/index for current stock per outlet, and the alert list (getInventoryAlertList) for items below their threshold. Use Inventory_adjustment for stock corrections and Waste for damaged goods.

Build a customer base and reward repeat visits with loyalty points redeemable as a payment method at the POS.

1. Add customers

   Create customers from Customer/addEditCustomer (name, phone, address) or import them in bulk via Excel from the customers list. You can also add a customer on the fly from the POS screen.

2. Enable loyalty points

   In Settings set Loyalty Point to "Enable", then define the minimum points required for redemption and the value of each point in currency (e.g. 1 point = 0.100 OMR).

3. Points per item

   While adding or editing a food item, fill the Loyalty Point field — that many points are earned per unit purchased (quantity × item points).

4. Redeem at the POS

   Select a registered customer (not Walk-in) on the order; at payment choose loyalty points as the method once the customer has enough balance.

5. Loyalty reports

   Follow points earned and redeemed per customer from Report/availableLoyaltyPointReport and Report/usageLoyaltyPointReport.

Add your team, define exactly what each role can see and do, and give waiters their own mobile ordering app.

1. Add users

   From User/addEditUser create accounts with a designation (Admin, Manager, Cashier, Waiter). The designation controls which screens the employee lands on and which order-number prefix they get.

2. Roles & menu access

   Define roles from Role/addEditRole and tick the exact menu items each role may access — a cashier does not need inventory settings, and a waiter does not need reports.

3. Waiter app (PWA)

   Waiters sign in from Waiter_pos/login with their PIN or email; they are taken straight to a simplified Sale/POS showing only Place Order and Draft. The page can be installed on the phone as an app (Add to Home Screen).

4. Attendance

   Track check-in and check-out times of your staff from the Attendance screen.

5. Deactivate a user

   When someone leaves, deactivate them from User/deactivateUser instead of deleting — their sales history stays intact for reports.

Every number in your restaurant, one click away — daily closing, item analysis, profit & loss and stock consumption.

1. Z-Report (daily closing)

   Open Report/zReport at the end of each day: total sales by payment method, taxes, discounts and register sessions — the definitive closing document.

2. Daily summary

   Report/dailySummaryReport gives a quick printable overview of any day; Report/todayReport shows today live.

3. Sales & item analysis

   Use Report/detailedSaleReport for invoice-level detail, foodMenuSales and productAnalysisReport to find your best and worst sellers, and foodMenuSaleByCategories for category performance.

4. Profit & loss

   Report/profitLossReport combines sales, purchases, expenses and waste to show your real margin for any period.

5. Inventory reports

   inventoryReport shows current stock value, and consumptionReport shows what each period actually consumed — essential for spotting waste or theft.

6. Owner app

   Follow everything from your phone via Owner_app/login: today's stats, live orders updated every 10 seconds, Z-Report and register sessions — no laptop needed.

Run one branch or ten from the same account — each outlet has its own tables, printers, stock and reports.

1. Add a branch

   Create the new branch from Outlet/addEditOutlet. Your plan controls how many outlets you can create; the system tells you when you reach the limit.

2. Switch between branches

   Use the outlet selector at the top of the screen (setOutletSession) to switch context. POS, tables, stock and reports all follow the selected outlet.

3. Data isolation

   Every outlet keeps its own registers, printers, tables and inventory, while menus and customers can be shared — you decide per screen.

4. Compare performance

   Filter sales, Z-Reports and profit reports by outlet to compare branches and spot your strongest and weakest locations.

The control room of the system: online ordering, self-order, white-label, SMS and maintenance tools.

1. Online ordering website

   Enable it from Setting/onlineOrderEnableDisable and assign the order receiver via Setting/orderReceivingUserOnlineOrder. Your customers order from the public /online-order page and orders arrive inside your POS.

2. White label

   Upload your logo and favicon and set your business identity from Settings — they appear on invoices, the customer website and the landing pages.

3. Payment methods

   Manage the payment methods available at the POS (cash, card, wallets) from the PaymentMethod screen.

4. Counters

   Define sales counters from Counter/addEditCounter and link each to its printer for multi-counter operations.

5. Maintenance

   resetTransactionalData (in Settings) wipes transactional data for a fresh start — use it only in testing, never on a live restaurant.