Documentation
Every screen, explained.
88 manuals — 40 of them one per job — with 419 step-by-step guides, each shown on the real screens: the same manuals that ship with the product, published here as it is released.
Getting started
Signing in, finding your way and installing the app on tills, tablets and phones.
- Getting startedSigning in with a password or a PIN, locking a shared till and switching user, finding your way, notifications, the Help Center, your account's security and a forgotten password.
- Installing JupitaPosInstalling the app on a Windows till, an Android or Apple tablet or phone, registering the device as a till, approving it and updating to a new version.
Front of house
The till, table service, the café counter and selling offline.
- Point of sale (POS)Ringing up orders, choices and notes, taking payment, discounts, holds, voids, refunds, receipts and the till.
- Restaurant table serviceThe floor plan, table orders with guests, seats and courses, sending and firing courses, moving and merging tables, splitting and printing the bill, the waiter's phone and designing the floor.
- CaféThe café counter with call numbers, orders ahead, the collection board, loyalty and prepaid balances at the counter, café waste, the café reports and the café setup.
- Training modePractising on the real screens without changing anything real — starting training with a supervisor's approval, a practice sale, the kitchen board, table service, leaving training, and what supervisors and managers see.
- Offline modePreparing a till to keep selling without the internet, reading the connection status, selling offline and what happens when the connection returns.
Kitchen & bar
The kitchen, bar and barista screens, the pass and bar control.
- Bar controlRunning the bar — bar tabs at the till, the bar shift with its bottle count and variance, recording spills and breakages, setting up bottles, measures and kegs, and reading the bar reports.
- Kitchen display (KDS)The kitchen's screen — opening a station's board, reading a ticket, accepting, starting, marking ready, bumping, recalling and re-firing, and telling the floor when an item runs out.
- Bar display (BDS)The bar's screen — opening the bar board, reading a drink ticket with its recipe, starting, finishing and bumping drinks, recalling them, and recording a re-make or a spilt drink.
- Barista boardThe coffee machine's screen — opening the barista board, reading a drink as its size, milk and extras, starting and finishing orders so the customer's number is called, and re-making a drink with the waste recorded.
- Expeditor (the pass)Running the pass — seeing every open order across the kitchen and bar, firing the next course, packing takeaways, releasing and confirming collection, sending a dish back — and setting up the stations and the rules that route each item.
Back office
Menu, recipes, stock, purchasing, accounts and reports.
- Menu managementEverything the tills sell — items with their prices, variants and choices, categories, modifier groups, menus and their schedules, price rules and branch prices, and marking an item sold out (86) and back.
- Recipes and costingIngredients and their costs, recipes and sub-recipes, versions, portion cost, gross margin and re-costing after a price change.
- InventoryStock on hand per store, an item's page and ledger, receiving without an order, issues, transfers, waste, counts, batches and expiry, and reorder levels.
- Stores and warehousesThe warehouses and stores of each branch and what they hold, adding a store, units and conversions, and which store each sale takes its stock from.
- Store requisitionsA kitchen or bar asks the store or warehouse for stock; a manager approves and the stock is reserved; the storekeeper issues it; the receiving store confirms what arrived.
- Consumption and varianceWhat the sales used according to the recipes, what really left the stores, the difference and its explanation, and where one ingredient went.
- ProcurementPurchase requisitions, requests for quotation, purchase orders and their approval, goods receipts, supplier invoices with the three-way match, paying suppliers, returns, and the documents and e-mails that go with them.
- SuppliersAdding and editing suppliers and their contacts, what they sell and at what price and lead time, how well they deliver, and what the business owes them.
- Accounting & financeThe finance overview, journals, the ledger and chart of accounts, expenses and petty cash, banking and reconciliation, receivables and payables, financial reports, closing a month and opening balances.
- Reports & analyticsThe reports overview, opening and filtering a report, what net sales means, exporting to PDF, Excel and CSV, sharing a file by link, and how fresh the figures are.
- Files & DocumentsKeeping the business's own files — adding them, categories, versions, attaching them to records, downloading, the trash, storage and what is accepted.
- Mobile money — merchant codes and the promptMobile money at every till — paid to your merchant code (MTN MoMo Pay, Airtel Money, FlexiPay; the transaction ID used once; checked against the statement) or by a prompt on the buyer's phone (MTN MoMo, Airtel Money, with your own keys).
Guests & online
Reservations, customers, loyalty, delivery and online ordering.
- ReservationsThe day's bookings, taking a booking, deposits, seating arrivals, walk-ins and the waitlist, no-shows, changes and cancellations, and online bookings.
- Customers (CRM)Finding and adding customers, the customer profile, merging duplicates, credit and house accounts, and exporting the directory.
- Loyalty and gift cardsEnrolling members, earning and redeeming points at the till, setting up the programme, voucher campaigns, and selling and redeeming gift cards.
- DeliveryDispatching deliveries to riders, the rider's My deliveries app, cash on delivery and settling it at the till, failed deliveries, delivery zones and fees, and couriers.
- Online ordering and the storefrontThe online orders board — accepting, rejecting and handing over orders, table QR orders and enquiries — setting up your ordering website, and what your customers see.
- Accommodation / PMSRooms, room types and rates, availability, reservations, check-in, the guest folio and deposits, checkout, housekeeping, room service, online room requests, room reports and the rooms modules.
- Spa, sauna and wellnessTreatment rooms and the sauna, therapists and their hours, treatments, add-ons and packages, booking a visit and taking a deposit, the visit itself and its bill, a hotel guest's room, client and health records, and spa booking online.
- Gyms and fitness studiosMembership plans and their rules, selling them online, enrolling members, dues and their bills, freezes and notice, checking members in at the door, the class timetable with bookings and waitlists, class packs and personal training.
- Yoga and wellness retreatsRetreat programmes with dates, places and packages (with rooms when rooms are on), the itinerary, booking participants with their choices and needs, the booking workflow, deposits and instalments, extras, cancellations, checking in and the coordination documents.
- Wellness & FitnessYour wellness dashboard, switching the spa, the gym and retreats on, online booking and pausing it, wellness reports and the books check, client messages and reminders, and working at the door, a class or arrivals without a connection.
Events & catering
Outside catering, private hire, functions and banquet event orders.
- CateringOutside catering from the first enquiry to the final invoice — quotes and revisions, deposits, production planning and stock, staff, equipment and transport, production sheets, profitability, cancelling, set-up and reports.
- Private hireHiring out the restaurant's spaces for functions — the venues and their prices, the venue calendar and closures, holding and confirming a venue without double bookings, the hire on the quote and the account, and the refundable security and damage deposit.
- EventsRunning a function with guests — the guest list, seating and meal choices, RSVP links, checking guests in at the door, the event bar and the run of the day.
- BanquetingThe banquet event order (BEO) — issuing and approving versions, what changed, departments reading and acknowledging their part, the function sheet, and a function's profit with its bar.
RetailPOS
The shop till, returns, products and prices, stock and purchasing, the online shop and the shop’s figures.
PharmacyPOS
Licences and pharmacists, medicines and batches, prescriptions, controlled drugs, recalls and disposal.
Route SalesPOS
Field teams and vehicles, vehicle stock, customers found on the road, sales, collections and the day’s close.
RentalPOS
What you hire out and its rates, bookings and agreements, hand-over and return, deposits and charges, tenancies and rent, the offline desk.
Roles & people
A manual for each job, and staff, attendance and rosters.
- Staff & attendanceThe staff directory and profiles, adding an employee, PINs, the time clock, attendance corrections and overtime, leave, performance and tips, and attendance devices.
- Work Schedules (roster & shifts)Shift templates, the weekly roster, opening, handing over and closing the trading shift with its report, and your own shifts and hours.
- OwnerFor the owner and directors — the whole business at a glance, the decisions only you take, keeping control of money, people and access, and where every other manual is.
- AdministratorFor the system administrator — user accounts, roles, terminals and devices, staff records and PINs, stores, the menu's structure, security, the audit trail and the system's health.
- ManagerFor general, branch and restaurant managers and shift supervisors — running the trading shift, approving at the tills, cash, staff, stock, menu, events and the day's figures.
- CashierFor the cashier at the till — opening the drawer, ringing up and taking payment, verifying mobile money and counting the drawer at the end of the shift. The till, the terminal and the point of sale; nothing else.
- WaiterFor waiters and hosts — seating guests, taking table orders on the till or your phone, firing courses, splitting and printing the bill, bookings and the waitlist.
- ChefFor the head chef and sous chefs — running the kitchen boards and the pass, recipes and costing, kitchen stock, waste and counts, requisitions, catering production and the kitchen team.
- Kitchen userFor cooks and kitchen assistants — signing in at the kitchen screen, reading and working the tickets on the production board, 86-ing a dish, the function sheets and your own time.
- BartenderFor bartenders — the bar board, bar tabs and payments, your own drawer, the bar shift with its bottle count, spills and breakages, bar stock and the event bar.
- BaristaFor baristas — the café counter with call numbers, the barista board, calling orders on the collection board, café loyalty and prepaid, café waste and your own drawer.
- StorekeeperFor storekeepers and store managers — receiving deliveries, issuing and transferring stock, requisitions from the outlets, counts, waste, batches and expiry, and the stores themselves.
- Procurement officerFor the procurement officer — purchase requisitions, quotations from suppliers, purchase orders, supplier invoices and the three-way match, returns, and the supplier list with its prices.
- AccountantFor the accountant — the finance overview, journals, banking and reconciliation, expenses, supplier invoices and payments, receivables, the financial reports and closing the month.
- Catering managerFor the catering manager — enquiries, quotes and revisions, deposits, production plans, staff, equipment and transport, the banquet event order, the day itself, the final invoice and profitability.
- Events & private hire managerFor the events and private hire manager — venues and their calendar, bookings and quotes, deposits, the banquet event order, guest lists and RSVPs, the check-in desk, the event bar and the day's timeline.
- Delivery riderFor riders and drivers — My deliveries on your phone, going on duty, picking up at the pass, the customer's delivery code, collecting cash and handing it in, and what to do when a delivery fails.
- Receptionist and front officeFor the front desk — rooms and rates, bookings and deposits, check-in, room moves, the guest folio and payments, checkout, the website's room requests and the rooms reports.
- Housekeeper and housekeeping supervisorFor housekeeping — the rooms to clean and inspect, your work on a phone, reporting a problem in a room, working without a connection, and for the supervisor giving work out and blocking rooms.
- Pitch attendantFor the Football Turf desk — booking teams, taking the deposit and the rest, running the session on the pitch, hiring out kit and taking it back.
- Room-service attendant and runnerFor whoever takes room-service orders and carries them up — taking an order for a room, paid on delivery or charged to the room, following it through the kitchen, bar and barista, delivering it, and charging restaurant and bar bills to a room.
- Spa managerFor the person who runs the spa — rooms, therapists and treatments, the calendar and its booking policy, client and health records, online booking, reminders and the spa reports.
- Spa receptionistFor the spa desk — booking visits and sauna sessions, deposits, arrivals, making the bill and taking payment or charging a hotel guest’s room.
- TherapistFor therapists — your day on the spa calendar, reading a client’s intake before a treatment, starting and finishing your treatments.
- Gym managerFor the person who runs the gym or studio — membership plans and rules, members and dues, the class timetable, trainers, letting a refused member in, and the fitness reports.
- Gym front deskFor the gym desk — checking members in, enrolling members, freezes and notice, class bookings and taking payment.
- Fitness instructor and trainerFor instructors and personal trainers — your classes and sessions, the register, recording sessions and keeping progress notes.
- Retreat coordinatorFor the person who runs retreats — programmes, packages and the itinerary, booking participants, deposits and instalments, cancellations and arrivals.
- Wellness managerFor the person who runs every wellness module — spa, sauna, gym, yoga and retreats — set-up, memberships, benefits, refunds, client records, reports and exports.
- Sauna attendantFor sauna, steam and thermal attendants — the day's sessions and their places, checking guests in and out and keeping the session register.
- TrainerFor personal trainers — your sessions and clients, attendance, and private progress notes for the clients you train.
- Rental managerFor whoever runs a hire business day to day — the register and the rate card, the kinds of hire and their terms, maintenance plans, approving damage and loss charges, and the hire reports.
- Yoga instructorFor yoga instructors — your timetable and registers, and whether a student's intake is cleared.
- Hire deskFor the counter of a hire business — quoting and booking, the agreement and the signature, the deposit, confirming online requests, and settling the bill when the items are back.
- Yard attendantFor the yard or store of a hire business — preparing items, handing them over with their condition and readings, taking them back, raising damage and loss, and servicing units.
- Rental driverFor the driver of a hire business — delivering and collecting, and handing items over or taking them back on site with their condition.
- Property managerFor whoever looks after tenancies — writing and renewing leases, billing rent and charges, taking rent, chasing arrears, notice, and ending a tenancy with its deposit settled.
- PharmacistFor the pharmacist in charge — classifying medicines, reviewing and supplying prescriptions, the controlled-drugs register, holds and recalls, client records and the counter.
- Pharmacy technicianFor the technician working under the pharmacist — taking in prescriptions, receiving stock by batch and expiry, client records and selling general-sale medicines at the counter.
- Route supervisorFor the supervisor of a field sales team — approving stock requests, reviewing the day’s closes and variances, checking new customers and locations, and seeing where the team is on duty.
- Route agentFor the agent on the road — opening the journey, loading the vehicle, finding and registering customers, selling and taking pre-orders, delivering, collecting, and counting the vehicle at the end of the day.
- Route driver and collectorFor the driver who hands over deliveries and the collector who takes payments on customers’ invoices — the vehicle, the hand-over, the money collected and the cash handed in.
Administration
Settings, users and roles, security, the audit trail and offline sync.
- AdministrationWhere the business settings live, branches, user accounts and roles, custom roles, terminals, outlets and stations, taxes and service charges, payment methods and printers.
- SecuritySecurity alerts and their rules, sign-in sessions, two-step sign-in and resetting it, and suspending a user.
- Audit trailSearching the audit trail, reading a record, verifying that nothing was tampered with, giving an auditor access, and reading the system logs.
- Offline synchronisationThe Offline sync screen — every offline till's status and history, the sync runs, and the conflicts found when offline sales reached the server, with how to acknowledge, retry or discard them.