Posuku help¶
Every page here sits at the path you walk in the app. Sales, then Online store, then Service hours is Online / Ordering / Service hours. If you can find the screen, you can find its page.
Asking in the app¶
Menu → Help, type your question and press Enter: how do I split the bill, customer wants to pay half now and half later. The answer comes from these pages only, in a sentence or a few steps, with a link to each page it used. When the pages don't cover something it says so, and the question is noted so the page can be written. Search the help site under the answer opens the same question here instead.
Videos¶
Two-minute how-tos, in the order a new shop learns them: Videos.
Start here¶
| If you are | Read |
|---|---|
| Opening a new shop | Choosing a tablet -- the tablets we suggest, and what else works |
| New behind the counter | Sell -- the till, start to finish |
| Cashing up at the end of the day | Register -- counting, variance, corrections |
| Getting figures to an accountant | Bookkeeping -- the daily journal and the Xero export |
| Working the online orders | Orders -- accepting, fulfilling, and the red alert |
| Setting up a storefront for the first time | Online -- what each page of the Online group decides |
| Selling food made to order | Service hours -- kitchen hours that do not close the rest of the shop |
| Writing next week's shifts | Roster -- the week grid, publishing it, and getting it to your team |
| Tracking stock for the first time | Inventory -- the four words, where each number comes from, and your first week |
| Keeping the food safety book | Food Safety -- what is due today, and where the records live |
| Taking fridge temperatures | Fridge temperatures -- one fridge at a time, and what to do about a bad reading |
The groups¶
| Group | What lives there |
|---|---|
| Sales | Selling, orders, payments, the till, your catalogue, your storefront, reports |
| Food Safety | Your food safety book: the forms, the records, fridge temperatures and what to hand a verifier. Only once food safety is on for your shop. |
| Inventory | Stock, deliveries, counts, ingredients and margins. Only once inventory is on for your shop. |
| Staff | Your people, what they are allowed to do, the roster, and their hours |
Search (top of the page) covers every word on every page.