F&B Point of Sale

For back-office administration see the Tenant Admin Manual.

Table of Contents

1. Signing In
2. Opening Your Shift
3. The POS Screen at a Glance
4. Taking an Order
5. Firing to the Kitchen
6. Modifying a Fired Order
7. Open Orders — Pay Later
8. Holding and Recalling Orders
9. Merging and Splitting Bills
10. Taking Payment
11. Receipts
12. Returns and Refunds
13. Voiding a Bill
14. Customers and Credit
15. Closing Your Shift
16. Kitchen Display System (KDS)
17. Manager Actions
18. Switching Themes

1. Signing In

1. Open https://echespos.vercel.app/pos in your browser (or the shortcut on the till).
2. Enter your username (or phone number) and password, then tap Sign in.
3. If you belong to more than one outlet, tap your store name when prompted.
4. You land on the POS screen for your default store. Use the store switcher in the header to change stores without signing out.

Tip: Cashiers go directly to the POS. Managers and admins see a portal chooser first — tap POS to reach the till.

2. Opening Your Shift

Before ringing up sales you should open a shift (cash drawer). You can sell without one, but the cash reconciliation at the end of the day will be incomplete.

1. Tap the shift pill at the top of the screen — it shows No shift or a grey status when closed.
2. Tap Open shift.
3. Enter the opening float — the cash placed in the drawer before trading starts (e.g. MVR 500).
4. Tap Open.

The pill turns green and shows the float amount. You are ready to sell.

Pay-in / Pay-out: During your shift, tap the shift pill at any time to add cash to the drawer (pay-in) or remove it (pay-out). Both are recorded in the shift.

3. The POS Screen at a Glance

┌────────────────────────────────────────────────────────┐
│  [☰ Menu]  [Menu name ▾]   [Shift ●]  [🌙]  [👤 Ali]  │ ├───────────────────────┬────────────────────────────────┤ │                       │                                │ │   Menu sections       │       Order Ticket             │ │   (tabs across top)   │                                │ │                       │   Table:  ─                    │ │   [ Item ] [ Item ]   │   ─────────────────────────    │ │   [ Item ] [ Item ]   │   1× Latte         MVR 35      │ │   [ Item ] [ Item ]   │   1× Cake          MVR 55      │ │                       │   ─────────────────────────    │ │                       │   Subtotal         MVR 90      │ │                       │   GST 8%           MVR  7.20   │ │                       │   Total            MVR 97.20   │ │                       │                                │ │                       │  [Hold] [Fire]  [Charge]       │ └───────────────────────┴────────────────────────────────┘

4. Taking an Order

4.1 Assign a table (Dine-in)

Tap Select a table (or the table picker at the top of the ticket) before adding items. You'll see a floor plan or a list of tables grouped by area, with Available and Occupied badges.

4.2 Choose the order type

Tap the order-type icons on the ticket: Dine-in, Takeaway, or Delivery.

• Service charge is added automatically on Dine-in orders when the store has it enabled.

4.3 Add items

• Tap an item to add it. Items with no options go straight onto the ticket.
• Items with variants (e.g. size), modifiers (e.g. add-ons), or multi-unit prices open a detail dialog:
• Pick the variant (e.g. Small / Medium / Large).
• Tick required modifier options (e.g. "Add cheese +MVR 10"). Required groups are marked — you can't add the item without completing them.
• Tap Add to order.

4.4 Adjust quantities and remove items

On the ticket, tap + or − next to a line. Tap the bin icon to remove the line entirely (if the item has already been fired to the kitchen, see §6).

4.5 Line notes

Tap a line on the ticket, then tap the sticky note icon to type a kitchen note for that item (e.g. "no ice", "allergy: nuts").

4.6 Assign a customer

Tap Assign customer (or the person icon) on the ticket. Search by phone, name, email, or loyalty card code. If the customer isn't in the system, tap + New customer to add them on the spot.

4.7 Bill-level note

Tap the note icon at the bottom of the ticket to add a note for the whole bill.

5. Firing to the Kitchen

When the order is ready for the kitchen:

1. Tap Fire on the ticket.
2. The order is sent to the Kitchen Display. Items routed to specific prep stations appear on the right screen.
3. The cart clears — you can now take the next order.
4. The fired order moves to Open orders (accessible via the Open button in the header). It stays there until it's paid.

Auto-fire on payment: If you charge a bill that contains kitchen items without firing first, the system automatically fires those items to the KDS when payment is taken. Nothing is lost.

6. Modifying a Fired Order

If a customer changes their mind after the order has been fired:

1. Tap Open orders (the folder icon in the header, or the header button).
2. Find the order and tap Edit.
3. The fired order loads into the cart in edit mode. Each line shows a badge: pending / preparing / ready / served.

What you can change:

• Pending lines — freely edit quantity, notes, or discount.
• Add new items — tap items in the grid to add them. New items fire as "pending" when you update.
• Remove a line — tap the bin icon. If the item has been sent to the kitchen (has a kitchen badge), a Cancel item dialog appears. Type or choose a reason (e.g. "Customer cancelled", "Wrong item") and confirm.

What is locked:

• Lines already preparing, ready, or served cannot be edited — the kitchen is already working on them. You can still remove them with a reason.

1. Tap Update order when done. The POS re-prices the bill and notifies the kitchen. A cancelled item appears struck-through on the KDS so the cook knows to stop.

7. Open Orders — Pay Later

Customers can be seated and billed later without holding a cart.

1. Tap Open orders (folder icon in the header).
2. The list shows all unpaid fired orders for your store — each card shows the bill number, table, number of items, and a N/M ready chip.
3. Tap an order to recall it for payment, or Edit to modify it (see §6).
4. Complete payment normally (see §10).

Printing the bill before payment (pre-bill)

When your store has "Print open (unpaid) bills at the table" enabled (back-office → Store settings → Kitchen), a printer icon appears on each open order. Tap it to print a pre-bill — a clearly-marked "OPEN BILL · NOT A TAX INVOICE · Amount due" slip the waiter takes to the table. The customer pays after; the proper tax invoice / cash bill is still issued only at payment.

When you split a saved bill (§9), each check also has a Print bill button, so each guest gets their own pre-bill before settling.

8. Holding and Recalling Orders

Use Hold to park an in-progress order and start a fresh one (e.g. a new walk-in arrives while you're still building a dine-in order).

1. Tap Hold on the ticket. The order is saved.
2. The cart clears — serve the new customer.
3. Tap Recall (the same button, now showing a count badge) to see all parked orders.
4. Tap the order to bring it back.

Parked orders survive a page refresh.

9. Merging and Splitting Bills

Merge

Combine two or more bills into one (useful when parties at separate tables want to pay together).

Held drafts: with the target order in the cart, tap Merge and pick the held tickets — their lines are combined into the current cart.

Saved (fired) bills: open Open orders, tap Merge bills…, tick 2+ bills, then Merge. The oldest bill survives with everything combined; the others are cancelled. Kitchen progress is preserved — items already cooking stay as they are, nothing is re-fired. The merged bill stays unpaid, so you pay it later as one.

Split

Divide a bill among multiple payers.

Active order: tap Split bill, choose how many ways to split, drag items between checks, and charge each check separately.

Saved (fired) bills: recall the order (Open orders → Edit), tap Split bill, assign items to checks, pick a tender for each check (cash / card / transfer), then tap Charge … · settle. All checks are paid in one step, the original bill is closed, and kitchen progress is preserved (the kitchen is never told to re-cook). Each item must be assigned to exactly one check — the split must cover the whole bill.

10. Taking Payment

10.1 Open the payment screen

Tap Charge on the ticket (or recall an open order and tap Charge).

10.2 Single tender

Tap the tender type:

Tap Charge to finalise.

10.3 Split tender

1. Tap Split tender on the payment screen.
2. Add lines — each line is a tender type + amount.
3. The remaining amount auto-fills on the last line. You can add up to 4 tenders.
4. Tap Charge when the total is covered.

10.4 Tips

On the payment screen, enter a tip amount before charging. The tip is recorded separately from the sale total.

11. Receipts

After payment, the receipt screen appears automatically.

• Print — opens the browser print dialog. Works with thermal (70 mm) and A4 printers.
• Email — enter the customer's email address to send a digital copy.
• Cash bill vs Tax invoice — by default the receipt is a cash bill (no customer details required).
• Tap Tax invoice to switch to a compliant GST tax invoice. You must fill in the customer's name and TIN (pre-filled if the customer is already assigned and has a TIN on file).
• Tax invoices are required by business customers (B2B) and for GST input-tax claims.

To reprint an older receipt, tap the History icon in the header, find the bill, and tap Reprint.

12. Returns and Refunds

1. Tap History (the clock icon in the header).
2. Search for the original bill by number or scroll to find it.
3. Tap the bill, then Return.
4. Select the line(s) to return and the quantity.
5. For serial-tracked items, choose which serial numbers are being returned.
6. Choose the refund tender (cash, card, or transfer).
7. Tap Confirm return. A RETURN transaction is created and the customer receives the refund.

Credit returns: If the original sale was paid on credit (A/R), the refund reverses the invoice balance — the customer's credit is restored.

13. Voiding a Bill

Voiding reverses a completed sale (stock is restored, shift cash is adjusted, A/R is reversed). Use this for data-entry errors, not customer-change-of-mind (use Returns for that).

1. Tap History in the header.
2. Find the bill, tap it, then tap Void.
3. Type a reason and confirm.
4. If the bill is from a previous shift (not the current one), a manager PIN is required.

The voided bill stays in history marked Voided — it never disappears from the audit trail.

Void & Recreate — if you need to correct a bill, tap Void & recreate instead. The bill is voided and its lines are copied into a fresh cart so you can fix the mistake and re-save.

14. Customers and Credit

View / add customers

Tap the Customers icon (person icon) in the top-right menu.

• List — search all customers by phone, name, email, or card code. Tap a customer to edit their details, credit settings, or loyalty balance.
• + New customer — add a new customer with a phone number (required), name, and optional email.

Collect a credit payment

If a customer has an outstanding A/R balance, tap Customers → Credit collection:

1. Search for the customer by phone.
2. Their open invoices are listed — oldest first.
3. Enter the payment amount (cash, card, or transfer).
4. Tap Collect. The payment is allocated to the oldest invoice first (or you can allocate manually).

15. Closing Your Shift

When your trading session ends:

1. Tap the shift pill in the header.
2. Tap Close shift.
3. Count the cash in the drawer:

• Lump sum — enter one total amount.
• Denomination breakdown — enter the count of each note and coin; the system totals them.

1. Review the Expected vs Counted vs Variance summary.
2. Tap Close shift to confirm.

A shift-close slip is available to print — it shows opening float, cash sales, pay-ins/pay-outs, expected, counted, and variance, plus a by-tender summary.

Multiple cashiers: Each cashier opens and closes their own shift. A shift must be closed before the End of Day can be run (see the Tenant Admin Manual for EOD).

16. Kitchen Display System (KDS)

The KDS is a separate screen for kitchen staff. Managers and kitchen operators access it from:

• The System menu (☰) in the POS header → Kitchen display.
• Or directly at https://echespos.vercel.app/kitchen.

Role required: KOT, Manager, TenantAdmin, or GlobalAdmin. Cashiers can fire orders but cannot open the KDS.

Reading the board

The board shows tickets (fired orders) grouped by prep station. Use the Active / Ready / Completed tabs:

Each ticket card shows the order number, table label (dine-in), age timer, and a list of lines with qty, modifiers, and notes.

Cancelled items show struck-through in red with a "Deleted · {reason}" badge — stop preparing them; they are not part of the bill.

Bumping items

Tap a line to advance it:

When all lines on a ticket are ready, tap All ready to move the whole ticket to the Ready tab. When items are served, tap Serve / clear to complete the ticket — it moves to Completed.

Order cancellation alert

If a cashier cancels an entire unpaid order from the POS, the KDS flashes a loud alert on that ticket and it moves to a Cancelled tab. Tap Acknowledge to clear it.

17. Manager Actions

Some actions require a Manager PIN (or a manager to enter their own credentials):

A PIN prompt appears automatically when a cashier attempts a restricted action. The manager enters their 5-digit PIN to approve it for that single action.

Cancellations report (today's list)

To see all items cancelled from fired orders today:

• Tap the System menu (☰) → Cancellations.
• The list shows bill number, item, qty, prep status at cancellation, reason, and who cancelled it.

For a date-ranged report, use the back-office Reports → Cancellations panel.

18. Switching Themes

Tap your name / user icon in the top-right corner → Theme. Choose from 8 colour families in light or dark mode. The preference is saved to your browser.

Last updated: June 2026 — Eches POS v1