Proper and logical setup of the database/program will help smooth the service process, reduce potential mistakes and make detailed reporting easy.

Step 1: Create a logical structure for product groups and insert the product groups. (A pen and paper can be used to visualize the tree-like structure for product groups)

Step 2: Create the sale products and the components, when a product group is selected all created products will be inserted into that group, otherwise the group can be selected when creating a product.

Tips for catering establishments when adding products:

• Add components and raw products before creating recipe products if possible.
• When adding alcohol store products for example it’s suggested to use main units and units in recipes that would make the inventory management easier, for example using liters as main units and centiliters or milliliters for units in recipes. This is because alcoholic drinks can often come in different sizes (1L, 0.7L, 0.5L etc).

Step 3: Insert products to inventory using delivery notes/purchase documents. This means that the products will receive a self-price and a store state, self-price can also help determine the sale price.

Step 4: Set sale prices for sale products, products without a sale price cannot by default be sold in the POS.

Step 5: Create panels and buttons to POS. By default, product can be searched from the POS using the product name, barcode or product number, also products can be added to the invoice using a barcode scanner. Panels and buttons should be created to make it easier for workers to add products to invoice.

Step 6: Creating users is necessary for selling in POS, configuring the user groups is optional.

In addition to these 6 steps Ektaco Support can be contacted to adjust the POS settings and hardware connected to it.