Getting started
From a brand-new sign-in to your first real bill, in the right order. Budget about an hour for a small menu.
What this page is for
Eatin POS is empty when you first open it. This page is the order to fill it in, because some things depend on others: you cannot put a price on a dish before the dish exists, and you cannot count stock before the ingredients exist.
Signing in
Eatin POS runs in the browser at app.eatinpos.com — there is nothing to install. Open it, enter your username and password, and you land on the Dashboard.
- Your session refreshes itself while you work, so a busy shift never logs you out mid-order.
- If you are away long enough for the session to lapse, the app sends you back to the sign-in page and returns you to the screen you were on.
- Signing in on a second computer is fine and expected — the till, the office PC and the manager's laptop all see the same live data.
First run: Company Setup
The very first time anyone signs in for a new business, the app opens Company Setup instead of the Dashboard, because nothing else can be saved until a company exists.
Fill in at minimum:
| Field | Why it matters |
|---|---|
| Company Name | Prints as the heading on every receipt and invoice |
| Contact Name | The person on the paperwork |
| Phone | Printed on receipts so guests can call you |
| Address, City, District | Printed on invoices |
| NTN No. | Only if you are registered; it prints on the invoice when filled |
You can change all of this later under Settings — nothing here is permanent.
The set-up order that works
Do these in sequence. Each step assumes the one before it is done.
- Company details — Settings. Name, logo, phone, address. Five minutes.
- Units — Restaurant Menu → Manage Units. Add the units you actually buy and sell in: Each, Kg, Litre, Bottle, Plate, Piece.
- Categories — Restaurant Menu → Manage Categories. Your menu sections: Bar-be-que, Drinks, Sauces, Rice, Breads.
- Raw items — the ingredients you buy: chicken, flour, oil, cola crates. These are never sold on their own.
- Menu items — the dishes you sell, each with a price and a recipe pointing at raw items. The recipe is what makes stock come down and profit get calculated.
- Inventory items — things you buy and sell untouched, like a bottled drink. No recipe needed.
- Deals — bundles of menu and inventory items sold at one price.
- Add-on groups — extra cheese, spice level, size. See Recipes & add-ons.
- Tables — Tables. Name, section and seat count for each table on the floor.
- Team — Team. One login per person, with a role that fits what they do.
- Bank accounts — Banks, if you take card or transfer payments.
- Expense categories — Expenses → Categories: Rent, Utilities, Salaries, Gas, Repairs.
- Opening stock — Opening Stock. What you were holding on your start date, with what it cost you.
- Opening balances — Opening Balance. What customers already owed you and what you already owed suppliers.
- Printers — Printing. Receipt printer at the till, ticket printer in the kitchen.
Your first sale
Once the menu has items with prices, you are ready:
- Open New Sale from the sidebar.
- Leave the customer as Walk-in Customer.
- Press Add Items, tap a dish, close the picker.
- Press Take payment now, confirm the amount, and finish.
That is a complete cash sale. It appears in History immediately, the stock behind the dish comes down, and the Dashboard total moves. Full detail on every control is in New Sale.
Good to know
- Nothing is locked. Every feature described anywhere in this manual is available from the first minute, at no cost.
- You can start rough. A menu with ten dishes and no recipes still bills guests correctly — you just will not get item-level profit until recipes exist.
- Dark mode is under Setup → Appearance, and is remembered per computer.