Front of house
Taking orders
The service board is home base for staff. From here you open a check on a table, build the order, and fire it to the kitchen course by course.

The order flow
- 1Pick a table (or start a walk-in) to open a check.
- 2Add items from the menu; set variants, add-ons, quantity and notes.
- 3Optionally assign items to a seat for easy split-by-guest later.
- 4Group items into courses, then “Send to kitchen” to fire them.
Everything on the add-item dialog
- Variant — one choice from each size/style group (Small / Large…), with its price shown.
- Add-ons — any number of paid extras.
- Remove ingredients — “No onion”-style toggles, available on ingredients the recipe marks removable. Removals print on the ticket and are skipped from stock counts.
- Quantity and a free-text note for the kitchen.
- Search the menu from the top bar when the grid is faster to type than to browse.
What you can do to a line or a check
- Before firing — edit anything, change quantity, or remove the line; nothing has reached the kitchen yet.
- After firing — void the line (with a reason and quantity — the kitchen gets a VOID ticket), add a discount, or mark it “free” (a comp).
- Move — move some or all items to another table; the target check opens automatically if needed.
- Guest orders — items guests send from the QR menu arrive flagged “Guest request”, unfired: staff review and fire (or remove) them.
- Assign a customer — attach a saved customer to the check for accounts, loyalty and their POS badges (VIP / allergy / birthday).

On a phone
- The screen splits into a Menu / Order toggle so waiters can work one-handed.
- The Order tab shows a live count of items waiting to be sent.
- Everything syncs to the kitchen display the moment you fire.
Items stay in the cart until you fire them, so you can build a full round and send it in one go — or fire starters now and mains later.
Still need help with this?
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