Café daily operations in SmartPOS Hub
A café day has a rhythm: set up, rush, lull, close. This page lists what happens at each point and where in SmartPOS Hub.
Opening
Section titled “Opening”- Open the cash register on each till with the starting cash (Cash register and closing).
- Sign the bar and kitchen tablets in with the kitchen user and open their station links.
- Open the customer display from the monitor icon on the POS and the order-status board on the TV (step 4).
- Check that pastries delivered this morning are in stock (purchase or stock transfer received).
During service
Section titled “During service”- Counter orders: tap tiles, pick sizes and options, take payment, Send to kitchen for anything the bar or kitchen makes.
- Regulars: pick the customer by phone so they earn points; redeem points when asked (step 6).
- Groups: open a tab and add rounds (step 5).
- Baristas: Start and Bump each ticket on the bar screen; the board tells guests when to collect.
- No internet? Keep selling on the Offline POS device (Offline selling).
Closing
Section titled “Closing”- Close every open tab.
- Clear the bar screen: bump finished orders.
- Record wasted milk, pastries and food as a stock adjustment with a reason (Stock adjustments).
- Count the drawer, close the register and print the Z Report.
Weekly
Section titled “Weekly”| What | Where |
|---|---|
| Best-selling drinks and sizes | Reports › Product Sell Report, Trending Products |
| Modifier and order volumes, preparation times | Restaurant › Reports |
| Points earned and redeemed | Customer pages and sales with points |
| Profit | Reports › Profit / Loss Report |
Frequently asked questions
What do I open first in the morning?
The cash register at each till, then the bar and kitchen screens, the customer display and the order-status TV board.
How do I see the busiest hours?
Use the sales reports with a date and time range, and the Restaurant reports for order volumes and preparation times.
What if a drink was made wrong?
Remake it and, if it shouldn't be charged, remove the line before payment or return it after the sale with a reason, so stock and sales stay right.
What do I check before closing the register?
That no open tabs are left, that all orders on the bar screen are bumped, and that the counted cash matches the expected cash.