Restaurant POS questions people actually ask

Yes. One version, every feature, unlimited users and terminals. No trial period and no card required. See pricing.

No cap on any of them.

No. Run it on as many computers as you like. Each computer keeps its own printer settings, which is usually what you want anyway.

About an hour for a small menu — units, categories, items, recipes, tables and staff logins. The getting-started guide gives the order to do it in, which matters because some steps depend on others.

Yes, and you should. Opening Balance takes your existing khata — who owes you and who you owe — as at your start date. Do it early; entering it after weeks of trading means unpicking which bills were already settled.

Opening Stock. Count what you hold, enter the quantities and what they cost you. Without it, every dish you sell drives stock negative and your food cost is wrong.

Yes. A menu with prices and no recipes bills guests perfectly. You just won't get item-level profit or automatic stock movement until the recipes exist — so add them as you go.

A computer with a browser. A thermal roll printer and a barcode scanner make service faster, but neither is required — you can print A4 or A5 invoices to an ordinary printer instead.

Through a small helper called QZ Tray that runs on the till computer and lets the browser send raw ESC/POS straight to the roll printer — no print dialog, no margin fights. Full detail in Printing.

Yes. Set a separate kitchen ticket printer, and route items to stations using each item's kitchen section. Leave it empty and tickets print on the receipt printer.

QZ Tray isn't running on that computer. Start it and press Refresh. This is the single most common printing problem.

Yes. The till, a kitchen screen and the office laptop all see the same live data. Give everyone their own login — the Created By stamp on each document is only useful if it names a real person.

Yes, that's what roles are for. A till role reaches the register, orders, tables and bookings — not reports, costs or settings. See Team & roles.

Pick them as the customer, then settle with Pending or a part payment. The balance sits on their khata until they pay, and you record that with a receipt.

Create Order fires the kitchen ticket but does not bill anyone — you settle it later from the orders board. Take payment now bills and settles immediately. This is the one thing worth teaching new staff properly.

Yes. Build the order, put the time in Wanted at, and press Book order. It's held back from the kitchen and the till is alerted before it's due. See Bookings.

Documents are cancelled rather than deleted, and stay visible with a tag. Cancel the wrong one and enter the right one — the totals still reconcile and the audit trail holds.

In order of likelihood: a purchase wasn't entered, a dish has no recipe so selling it consumed nothing, or waste and staff meals were never written off. Troubleshooting walks the whole list.

Almost always missing recipes. An item with no recipe shows revenue and no cost, so its margin reads as 100%. Check Profit by Item for items with zero cost.

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