Café counter

Who this is for: baristas, cashiers and supervisors serving at a café counter. Menu: Café counter (cafe.view and sales.create; taking payment needs payments.take, using a subscription loyalty.redeem, topping up a prepaid balance giftcards.sell). The collection board is linked from the counter. Waste, reports and setup: Café control.

A café order is an ordinary order: it has an order number, goes to the barista screen, prints the same receipt, can be found in the till’s open orders and counts in every report. The counter is simply the quickest way to take it — and it adds the customer’s name and a call number (“47 — Sarah!”).

Taking an order

1. Tap the products. The tabs along the top filter by café type (Coffee, Tea, Cakes, Pastries, Sandwiches, Smoothies, Juice, Light meals); the search box finds by name. A drink with choices opens its dialog: size, milk, alternative milk, extra shots, decaf, temperature, sugar, syrup, ice, cream, toppings — whatever the product offers. Tapping the same plain product again adds one more.

2. Choose the service:

   Service	Meaning
   Counter	Served at the counter, drunk here (mug, plate)
   Table	Taken to a table — choose it
   Takeaway	Taken away now (take-away cup, lid and sleeve come out of stock)
   Pickup	Paid now, collected shortly
   Order ahead	For a pickup time later today or this week

3. Name for the cup. Required for takeaway, pickup and order-ahead (your manager can make it always or never required). Attaching a loyalty customer fills in their first name.

4. Charge. The order is created with its call number and the drinks go straight to the barista while the customer pays. The payment dialog opens: cash, card, mobile money, gift card or the customer’s prepaid balance (its code is filled in for you). Close the dialog to leave the order unpaid (for example to be paid at pickup) — it stays in today’s queue marked Unpaid.

5. The big number on the screen is the customer’s call number. Next customer clears the counter.

Numbers start at 1 every morning for each branch (and go round after 999). They are printed on the receipt (“Your number: 47 · Sarah”), shown on the barista ticket (“47 · Sarah”), on the expeditor and on the collection board.

Order ahead

Choose Order ahead and the pickup time (the earliest is the prep time from now — 10 minutes unless your manager changed it — and the latest a week ahead). The button reads Place order. The drinks go to the barista on their own that many minutes before the pickup time. The order stays open until it is handed over, even when it is paid. If the customer arrives early: open the order in the queue → Send to the barista now.

Loyalty at the counter

Loyalty customer → search by name, phone, e-mail or code. The panel shows points, coffee stamp cards, subscriptions with what is left (“Coffee Club: 1 of 1 left today”) and the prepaid balance.

• Subscription. If the customer has an allowance left, Charge asks use the subscription? — choose the plan and the eligible items (the dearest first) are paid by it; when that covers everything the order is closed and marked paid. No, pay skips it. Cancelling the order later gives the allowance back.
• Coffee stamps and points work as at the till: stamps and points are earned when the order is paid; a completed stamp card is redeemed from the till’s customer panel.
• Prepaid balance (only where your café offers it). Top up → amount (at least the minimum shown), how it is paid, reference if the method needs one. Cash goes into your open till. A top-up that reaches a bonus tier (“top up 100,000, get 10,000”) is credited with the bonus. To spend it, choose Customer credit in the payment dialog.

Today’s queue

The strip above the products lists today’s open café orders: number, name, and Ordered ahead (time), Preparing, Ready or Not sent, plus Unpaid when something is due. Tap one to see the items, total and service, and to:

• Take payment — opens the payment dialog for that order;
• Send to the barista now — an order-ahead order that is not due yet;
• Call again — flashes the number on the collection board;
• Handed over — the customer has it (anything still being made is released anyway).

Collection board

Collection board (/cafe/collection) shows Preparing and Ready with big numbers and first names; ready orders turn amber when they have waited longer than the ready time (10–15 minutes). Staff mode has Call and Handed over on each card and lists the orders ahead. Customer display (/cafe/collection?display=1) is the screen for a TV facing the customers: numbers and first names only, no buttons, and the number being called flashes across the top.

When the internet is down

The café counter needs the server. Keep selling on the POS till in offline mode: café products, their sizes and milks work as usual and the stock comes out when the till syncs; there are no call numbers until the connection is back, so call the customer by name.