Daily service

The dashboard

The dashboard is your venue in one screen — how today is going, what needs attention, and every setting behind it. Open it in a browser and sign in with your manager PIN.

Read today at a glance

Today (and Overview) leads with the numbers that matter: orders, gross (incl GST), GST, net, tips, refunds, average order and items sold. Pick a date range — Today, Yesterday, 7 / 14 days, All time or a custom day — and tap Compare to see it against the period before.

A Needs attention strip flags anything worth a look right now: long-seated tables, 86'd items, low stock, open disputes, pending deliveries. Below it, live charts — revenue by hour, top items, payment mix — each switchable between Line / Bar / Pie.

The menu, grouped like a day

The left menu is organised the way service runs:

• Service — Today, Pulse, Live floor, Reservations, Waitlist, Deliveries.
• Money — Payments, Find a receipt, Till / cash-up, Gift cards.
• Reports — Overview, Reports (end-of-day), Forecast.
• Menu & tables — Menu editor, Import, Stock, Floor plan, Table QR.
• Team — Team board, Team performance.
• Setup — Integrations, Live visitors, Settings.

On a touch screen

If you run the dashboard on a touchscreen monitor, tap the ⌨ button in the top bar until it says on — the whole dashboard switches into touch mode: bigger charts, drag-anywhere-to-scroll, and an on-screen keyboard. It's per-device, so your laptop stays normal.

Good to know

• Switch venue from the top of any page if you run more than one site.
• The Help guide link (bottom-left) is this book.
• Dark / light toggle sits next to the touch-screen button.
• Deeper how-tos live under each area — this page is the map, not the manual.

Daily service

Online & table ordering

Customers order from their own phone — for pickup, or at the table by scanning a QR. Every order lands in your kitchen and on the live floor, priced by you (the customer's phone only ever sends item ids + quantities, never prices).

Three ways to order

• Online pickup — order ahead, pay by card, collect. They get a live "your order's ready" tracker.
• Table QR — a QR fixed to each table; one scan binds the order to that table.
• Movable tables — one generic QR for the whole café; the guest types their table number.

Movable-table mode

Cafés where the furniture moves can't use a fixed QR per table. Turn on Settings → Ordering → "Ask customers for their table number", and a single QR works everywhere — the guest just enters where they're sitting.

1. Guest scans the one generic QR.
2. They see "Which table are you at?" and type their number.
3. They order; the docket shows "Table 7" to the kitchen, KDS and waiter.

It's all one menu

The storefront reads the same catalog as your POS, so prices, photos and sold-out items are always in step. An item you 86 at the till disappears online in the same beat. Set your ordering hours (opens at / last order) under Settings → Ordering to time-gate pickup — dine-in QR is never time-gated.

Good to know

• Server-trusted pricing: the phone sends item ids + quantities only; your server does the maths, so a price can never be tampered with.
• Online ordering is a module — switch it on/off under Settings → Modules.
• Paid online orders appear in the kitchen the moment payment clears; you can set a pickup ETA when you accept.
• Card payments online run through your payment provider; surcharging ends 1 Oct 2026 (RBA) — fold fees into prices via Menu → Absorb card fees before then.

Daily service

Live floor & KDS

See every table at a glance and run the pass without paper — this covers your live floor map in the dashboard and the Kitchen Display System (KDS) on the kitchen screen.

Read your floor at a glance

Open Live Floor in the dashboard for a live map of the room. Every table shows a colour for its status — Free, Seated, Ordered or Bill — plus how many people are on it, the running total, and a ⏱ seated-for timer so you can spot a table that's been sitting too long.

• Tables tint amber, then red once they pass your turnover thresholds (set these in floor settings).
• The right rail lists Active tables longest-seated first, so the busiest table is always on top.
• Prefer a spreadsheet view? Switch to the list and sort by seated time, spend per person, items, and more.
• Tap a table to open its drawer: 🍽 Seat & take order, view the bill, add a manager note or ⚑ flag.

Set up the room once

Use the Floor plan editor to lay out sections, drag tables where they really sit, and set each table's seats and shape. The live map and every timer read from this plan, so it's worth getting right once.

Run the pass on the KDS

The Kitchen Display (open the POS in kitchen mode) replaces printed dockets with live tickets. Each ticket shows the destination (Table 12, or a pickup #number · name), a colour-coded prep timer, allergen warnings, notes and modifiers.

1. Start prep when you pick up the ticket.
2. Mark ready when the food's up.
3. Complete to bump it off the board (tap Recall if it comes back).

You can also swipe a ticket — left to advance it, right to cancel — whichever's faster on a busy line.

Stations & the barista screen. Point each screen at its station (grill, bar, coffee) so that iPad only shows its own tickets. Multi-course tickets can be bumped course by course.

New-order chime. Every new ticket rings a chime and flashes; per-station badges count what's landed. Tap the screen once to unlock sound, or mute it any time.

Online orders. When a web or QR order lands, the KDS pops an Accept prompt — pick a pickup ETA (15 / 20 / 30 min) and the guest sees the promised time on their tracker.

Good to know

• KDS and printing are independent — dockets keep printing whether the KDS is on or off.
• Opening the KDS to a busy pass is silent — only genuinely new tickets after you open it will chime.
• Cancelling or declining an order needs a manager PIN (dual control); an online decline refunds the guest in full and emails an apology.
• Website reservations land on the floor automatically — seat or no-show them from the POS 📅 Bookings panel or the dashboard.

Daily service

Reservations & waitlist

Take bookings online and by hand, manage every table through its lifecycle, and run a walk-in waitlist that texts guests the moment a table opens up — all from your dashboard and your POS.

Take a booking

Bookings reach you three ways, and they all land in the same place — Reservations in the dashboard.

• Online, from your website. Your book page lets a guest pick a party size, day and time. It only offers times your floor can actually seat — it checks live table availability, keeps a few tables back for walk-ins, and paces bookings so the kitchen isn't slammed. When your floor can seat the party, the booking is confirmed instantly and the guest gets a text. If it can't, it lands as a request for your staff to confirm.
• In the dashboard. Open Reservations, tap + New booking, and enter the name, party size, date, time and (optionally) a phone and table. Tap 🔎 Check first to see whether a table fits — it suggests nearby times if your slot is full, and flags when two tables need combining for a big group.
• From the register. Your POS shows a 📅 Bookings button so front-of-house can see today's list without leaving the till.

The booking lifecycle

Every booking moves through clear stages. You'll see these as status pills and one-tap buttons:

1. Booked — the request is in, not yet confirmed.
2. Confirmed — you (or auto-confirm) have locked it in; tap ✓ Confirm to do it by hand.
3. Seated — the guest arrived; tap Seat.
4. No-show — they didn't turn up; tap No-show.

Cancel any booking with Cancel (it's reversible — it just drops off the agenda). Mis-tapped a no-show, or the guest actually showed? A manager can revive it straight back to Confirmed or Seated.

Tap ⚙ Manage to change the date, time, party size, table, name or phone. The table picker greys out any table already held at that time, so you can't double-book.

Seat or clear bookings from the POS

Open 📅 Bookings on the register to see today's list — who's booked, when, party size, table and any request. Tap Seat or No-show right there. VIPs and returning guests are flagged so your team knows who's walking in.

Run the waitlist

When you're full, open Waitlist in the dashboard to manage walk-ins.

1. Under Add a walk-in, enter a name, mobile and party size, then tap + Add to waitlist.
2. The panel shows how many tables are free right now and highlights who's next up.
3. When a table opens, tap 📲 Text ready to SMS that guest their table's waiting.
4. When they arrive tap Seated; if they've wandered off, tap Left.

Reminders and confirmations

• Confirmed guests are texted a reminder before their booking, automatically — once each, usually the day before.
• Swipe a booking right (or tap ✉ Email) to message the guest, with ready-made Confirmation, Reminder and Change reservation templates.

Deposits and add-ons

If a guest chose a "make your visit special" add-on when booking, it shows on the reservation with the amount. Deposits are recorded, never charged automatically — the guest pays on arrival, and you flip it Mark paid / Mark unpaid yourself.

Good to know

• Bookings and the waitlist are part of the Reservations module — if you don't take bookings, an owner can switch it off under Settings → Modules.
• SMS (booking confirmations, reminders and "table ready" texts) go live once a text-message key is set in Settings; until then they're safely logged, not sent.
• Online bookings never take a table a walk-in is sitting at, and your reserved walk-in headroom is always kept free.
• A no-show and a cancel both free the table for someone else straight away.

Money

Payments & till

Everything about taking money at the counter — the tenders you can accept, splitting a bill, tips, refunds, and running the cash drawer from float to nightly cash-up.

Card payments are a module. If you don't see card options, turn them on under Settings → Modules.

Taking a payment

On the POS, open an order and tap Pay. You'll see the Balance due, then pick how the customer is paying:

• 💵 Cash — tap the notes handed over (or Exact) and the screen shows the change to give. Cash totals round to the nearest 5c.
• 💳 Card — for a card taken on a standalone EFTPOS terminal. Charge the card on the terminal first, then record it here.
• 🎁 Gift card — key the GG-XXXX-XXXX code to spend stored value against the bill.
• 🟢 Tyro EFTPOS — appears when a Tyro terminal is paired; sends the amount straight to the terminal.
• ⚡ Tap — appears when a card reader is set up; charges the full balance on tap.

Split bills: on Cash or Card, use Full, ÷2 / ÷3 / ÷4, a per-seat share, or key a custom amount. A part-payment leaves the rest owing and keeps Pay live for the next person.

Tips are always the customer's choice and optional. Turn the screen to face them — they tap a preset or No tip. Staff never key a tip on someone's behalf.

The "did it APPROVE?" lock

When you record a manual 💳 Card payment, a full-screen lock asks "Did the EFTPOS terminal APPROVE this card?" Only tap Yes once the terminal shows APPROVED. This records the tender — it does not charge the card. The same double-tap lock guards every refund.

The cash drawer (till)

Open Till in the dashboard:

1. Open till — count your starting float in and open the session.
2. Live drawer (X read) shows what the drawer should hold right now.
3. Paid in / Paid out — log cash added or taken out, with a reason.
4. 🔓 No sale — open drawer pops the drawer without a sale (to make change).
5. Every movement is logged with the date, time and device that did it.

Nightly cash-up is blind: count the drawer, key the Counted total, then Close & reconcile. The expected figure stays hidden until you commit, so you can't count to a number. You'll see over, short, or exact, saved to Recent cash-ups (Z).

Refunds

Refunds are dual control: you key the refund, then a *different* manager with refund authority enters their PIN to approve, and the final screen-lock confirms it. The owner can self-authorise. Refunds show straight away in reports.

Card surcharge

If you've set one up under Settings, a card surcharge is added automatically on surcharge days. Note: from 1 October 2026 the RBA card-surcharge ban takes effect — surcharges stop automatically on that date, regardless of your settings.

Good to know

• No card options? Card payments are a module — enable them in Settings → Modules.
• Tap takes the full balance — for a part-payment use Card or Cash instead.
• A gift card spends stored value only; the customer can still tip on the remaining cash or card tender.
• Cash reconciles to sales, not float — rounding and change are tracked so a miscount can be traced.

Money

Gift cards & loyalty

Turn one-off visitors into regulars: sell and redeem gift cards, run a buy-9-get-1 coffee card, and keep a living memory of every guest — all in one place.

Sell and redeem gift cards

Gift cards live in the dashboard under Gift cards & vouchers. Two kinds:

• Gift card — stored value. Spend part of it and the balance carries over until it's used up (valid at least 3 years, as the law requires).
• Voucher — a single-use treat. It applies to one bill and is then done.

To issue cards:

1. Open Issue cards & vouchers, pick Gift card or Voucher, set the amount and how many (up to 50 at once).
2. Tap Issue. The fresh codes appear once — use Copy all and print or hand them out now.

To take a gift card as payment: at the till's Pay screen choose 🎁 Gift card, or in the dashboard use Pay → Gift card and enter the code. The balance is debited automatically and any leftover stays on the card.

To check a balance: use Check a balance, type the code, tap Check balance.

The coffee loyalty card

Switch it on in Settings → Loyalty stamp card ☕. Choose which menu category earns a stamp (e.g. Coffee), how many stamps win a free one (default 9), and the reward label. Only qualifying FillTables sales stamp the card.

At the till's Pay screen the loyalty box appears. If no guest is attached yet, add a stamp three ways:

• 📷 Scan card — scan the guest's saved card
• 📲 They scan — show a code for the guest to scan on their own phone
• Find by name or last 4 digits, or type their 04xx mobile and tap Add

Once they're on 9/9, tap 🎁 Redeem Free coffee (free) to knock the free item off the bill.

Guest memory & CRM

Customers stitches accounts, loyalty, bookings and named orders into one row per guest. Filter by segment: Everyone, ✨ Leads (never ordered), ⭐ Regulars, 💤 Lapsed 30d+, ☕ Coffee club and 🎂 Birthdays this month. Open any guest to see visits, spend and bookings, add Tags (VIP, Regular, Allergy…) and a private Note. Export any segment to CSV.

Guest details fill themselves: online checkout captures name, mobile and email, and sign-ups capture date of birth — which powers the Birthdays segment.

Good to know

• Gift cards and vouchers only work at the venue that issued them — no cross-venue spending.
• The stamp card and welcome voucher are off until you enable them in Settings.
• Issuing and listing cards is a manager/owner job; any signed-in staffer can take one as payment or check a balance.
• Erased guests never reappear in the CRM, and staff views hide sensitive card and login details.

Money

Reports & books

Every dollar your café takes is added up for you here — the day's sales, the GST you owe, your best sellers, and a tidy handoff for your accountant at BAS time. All money shown is GST-inclusive (AU).

Overview — the quick daily read

Open Reports → Overview for the at-a-glance picture. Along the top you get Orders (completed), Gross (incl GST), GST (BAS 1A), Net (ex-GST) and Tips, then a row of Avg order, Items sold, Busiest hour and Refunds. Below that: Revenue by hour, Payment methods, Revenue by channel (Dine-in, Pickup, Takeaway, Delivery) and Top items. A Needs attention strip flags anything on the floor, in stock, or in disputes that wants a look.

The end-of-day report

Switch to the Report tab (or open Reports in the menu) for the full Z-report — the one you cash up against. It opens with a plain-English Summary written from your own figures, then the totals, Tender reconciliation (what each payment method took, and its share), and a BAS block: G1 total sales, 1A GST on sales, G3 GST-free sales.

• 🖨 Print report — sends it to your thermal printer (only shows when printing is on).
• ⇩ Export report CSV — the accountant handoff.

Picking a period & comparing

Use the date scope to choose Today, Yesterday, a custom day, a range, or All time. Press ⇄ Compare to lay the previous period beside it — for a single day you can also choose vs same weekday. Green ▲ / red ▼ badges show the change.

Intelligence (owner only)

Reports → Intelligence reads the last 28 days of your own till and writes back like a seasoned operator: an overall score out of 10, a headline, momentum vs the prior 28 days, the weekly upside on the table, this week's three moves, and three lenses (Operations, Menu, Money). Press Run Intelligence (about 30 seconds), then Save as PDF. It needs your Anthropic AI key added once in Settings → API keys & integrations.

Bookkeeping & BAS

Bookkeeping is your in-house ledger: a P&L, your BAS position, a trial balance, and expense capture (record a supplier bill in seconds). Pick This month / Last month / This quarter / This year, then ⇩ Export ledger CSV for your accountant. Every completed order posts here automatically.

Good to know

• Overview and Report both follow the date scope you pick at the top — change it once and everything updates.
• Only active rows show in tenders and channels — a $0 line is hidden so cash-up reconciles cleanly.
• What cards cost you (fees by payment rail) lives on the Payments & disputes page, not here.
• Intelligence, Margins and Cost forecast are owner-only — managers won't see them.

Setup

Menu & 86

Your menu lives in one place and flows everywhere — POS, kitchen, online store and the menu board all read the same list, so a change you make here is live in seconds. This page covers editing it and marking things sold out.

Edit an item

Go to Menu in the sidebar, pick an item from the left (grouped by section, with a search box). On the right you can set:

• Name, Section / category and an optional Subcategory (e.g. Toasts, Eggs, Bowls)
• Price (AUD, incl GST) — all prices are GST-inclusive
• Food cost (optional, private — never shown to customers; drives your gross-profit and food-cost %)
• Kitchen station (where the docket routes), GST applies (untick for GST-free items), Energy (kJ) and Allergens
• A Photo — upload straight from your phone camera, or paste an image URL

Use Duplicate to copy a similar dish, or Delete item. Then hit Save menu — you'll see "Saved — live on POS, kitchen and online ordering".

Extras & modifiers

Under Extras & modifiers, add a group like Size, Milk, Sugar or Add-ons. Set min/max to control choice (min 1 / max 1 = pick one; max 2 = pick up to two), then add options with a +$ price each. These show on the POS and online at checkout.

Per-channel menus & pricing

At the top, switch between Base menu, Dine-in, Pickup and Uber. The base menu is the source of truth; a channel only re-prices or hides items on top of it:

• Auto markup % — bumps every price on that channel (rounded to 10¢), e.g. to cover delivery commission
• Show categories — tap a category off to hide it on that channel
• Per item: Include / Exclude / Use category rule, and Auto (markup) vs a Manual $ price

Tap Preview to see exactly what that channel serves, then Save channel. The Distribution tab shows the whole picture at a glance.

86'ing (sold out)

Three ways to mark something out — all update POS, the online store and the menu board instantly:

1. Tap an ingredient out — under Stock → Ingredients & 86 (or the Sold out / 86 panel on the POS). Every dish whose recipe uses that ingredient hides at once. Tap again when it's back.
2. 86 it from Use it up — on an at-risk dish under Stock → Use it up.
3. Stock hits zero — a counted item sells out on its own.

Good to know

• Prices are always GST-inclusive — the till and receipts handle the GST split for you.
• Online ordering and delivery channels only appear when switched on in Settings → Modules.
• Allergens are a mandatory declaration — an empty list means "none declared", so fill them in.
• The Absorb card fees assistant (on the base menu) folds card costs into prices ahead of the 1 Oct 2026 surcharge change — it stages new prices for you to review before you Save.

Setup

Printing

This covers how FillTables prints your kitchen dockets and customer receipts, kicks the cash drawer on cash sales, and how the little on-site "print bridge" keeps it all working when your printers live behind the café Wi-Fi.

How printing works

FillTables sends two kinds of paper:

• Kitchen dockets — the order slip for the pass, one per station.
• Customer receipts — the tax receipt with your logo, GST split, footer and ABN. Printing a cash sale can also kick the cash drawer open.

Because your platform runs in the cloud and your Epson printers sit on the café's own network, the cloud can't reach them directly. A tiny print bridge app runs on a small PC on-site: it reaches out, pulls each docket, and hands it to the right printer. If a printer is off or unplugged, the docket waits in the queue and prints the moment it comes back — nothing is lost.

Set up your printers

Go to Settings → Kitchen & printing, switch on Print paper dockets, then Add printer for each one:

1. Give it a Name, its Host (IP) and Port (usually 9100).
2. Tap the station chips to route it — All, or specific lines like Grill, Cold, Fry, Pasta, Pastry, Bar. Only that station's items print on that paper.
3. Tick Receipt + drawer on your front printer so it also prints customer receipts and kicks the drawer.
4. Tap 🖨 Test docket (and 🧾 Test receipt on a receipt printer) to prove it's wired up. Each row shows "printed 14:04" or the exact error.

Docket and receipt look

In Settings → Receipts there are two tabs:

• Customer receipt — set the Footer message, toggle Show ABN, upload your logo, and dial the top margin (blank lines before the logo) so nothing gets sliced by the tear bar. A live preview shows exactly what the guest gets.
• Kitchen docket — turn the banner line (e.g. "NEW ORDER") on or off, edit its text, and set the docket top margin. A printer-view check warns you if the header sits in the red cut zone.

Reprints and cancellations

• On the Live Floor, open an order's receipt and swipe up to print, or tap 🖨 Reprint to kitchen to fire the docket again.
• When an order is cancelled, FillTables prints a clear CANCELLED docket so the pass knows to pull the dish.

Good to know

• Test before every service if you've moved a printer — the Test button proves the IP and port in seconds.
• A printer showing an error just means it's offline — fix the printer and queued dockets flush automatically.
• The print bridge PC must stay on and on the same network as the printers, or nothing prints on-site.
• Raise the top margin, don't lower it — a header lost to the tear bar is the most common docket complaint.

Setup

Settings

Settings is where you shape how FillTables works for your venue — what's switched on, when you take orders, what prints, who can sign in, and how your café looks. Everything here is per-venue, so a change never leaks to another site.

Open Settings from the dashboard. The left column groups every screen under 🏪 Your café, 💲 Money, 📲 Ordering, 🖥 Hardware and 🔧 Advanced (owner-only). Pick a screen, make your change, then hit the Save settings bar at the bottom — it lights up the moment something's unsaved, so "did I save?" always has an answer.

Turn parts of the system on or off (Modules)

Settings → 🧩 Modules is the master switchboard. Flip any part on or off for this venue:

• Kitchen display (KDS) — cooks bump tickets on screen. Off = printer-only: dockets print and orders auto-accept.
• Customer display — the counter screen that mirrors the register.
• Online ordering — guests order and pay for pickup online. Off closes the storefront.
• Reservations — online table bookings. Off shows "bookings not available".
• Card payments — off makes the POS cash-only and hides every card tender.

Counter ordering (POS) is core and can't be switched off. Changes apply across the POS, kitchen and storefront instantly — just Save.

Ordering hours & channels

Settings → 📲 Ordering channels turns each way to order on or off — dine-in QR, online pickup and delivery (aggregators). Switch on Ask customers for their table number if your tables move: one generic QR goes on every table and the guest types their table when they order, instead of a fixed code per table. With online on, set Opens at and Last order to time-gate pickup (venue local time; dine-in QR is never time-gated).

Look, receipts & business details

• 🎨 Appearance — pick your venue's look; the dashboard reskins live so you preview before you Save.
• 🏪 Business details — name, ABN, address, phone, email. These print on every receipt.
• 🧾 Receipts — the customer receipt (footer message, Show ABN, top margin with a live tear-bar check, logo) and the kitchen docket (banner line, margin) in one place.

Devices, keys & compliance

• 🖥 Devices — see which POS/kitchen tablets have signed in. Turn on Require device approval to lock sign-in to approved devices only; new ones wait as Pending until you approve them.
• 🔑 API keys & integrations (owner-only) — paste your Stripe, email, SMS and other keys onto tidy per-brand cards. They apply instantly and are stored on your machine only.
• 🌡 Compliance — set up your fridges and their safe temperature bands; staff log readings from the POS 🌡 Temps button.

Good to know

• Save is per-screen. Screens like QR codes, API keys and Backups save themselves — the shared Save bar doesn't apply to them.
• Switching venue drops unsaved edits — you'll get an "are you sure?" if you try.
• Never delete an integration's key spec to hide it — clearing a value turns the integration off cleanly; the card stays so you can paste a new key later.
• Card surcharging ends 1 Oct 2026 (RBA rule). The surcharge switches under 💲 Service & charges retire automatically on the day — to keep the margin, fold card fees into prices first via Menu → 💹 Absorb card fees.

Setup

Integrations & channels

This page explains the different ways orders reach your kitchen — dine-in, table-QR, online pickup and delivery — and how your card terminal, delivery couriers and screens all plug into the one system, so every order lands in the same place no matter where it came from.

One menu, every channel

You keep a single menu. FillTables serves it to each ordering channel automatically:

• Dine-in — staff take orders on the Waiter POS, or guests scan the QR at the table.
• Table-QR — a scan-to-order code on each table; the order drops straight onto your floor and kitchen.
• Online pickup — customers order ahead from their phone on your storefront.
• Delivery — the same menu, sent out with a courier.

You can set per-channel prices if you want online or delivery to run a little higher to cover fees — one central menu, a pricing layer on top. This lives under Settings → Channel menus (opt-in; leave it off and every channel shows your normal prices).

The online storefront

Your storefront is a phone-friendly ordering page, one per venue, with its own shareable link. When a customer orders, their phone only sends the items and quantities — your system works out the price and GST, so a total can never be fudged from the customer's side. Paid orders land instantly on the Kitchen Display and Live floor, exactly like a dine-in order.

Your marketing website's Order button points straight at this storefront, so "Order online" always leads to the real, priced ordering flow.

Screens at the counter

• Customer Display — a counter-facing screen that mirrors the order being rung up, so the guest sees their items and total as you go. Turn it on in Settings → Modules → Customer Display, then open Customer Display from the device's screen picker.
• Live menu board — a menu screen driven by your live menu (not a static TV that goes stale) is on the way.

Delivery couriers

Under Settings → Integrations you can connect delivery:

• Uber Direct — your own courier on demand, so you keep the customer and the order (needs your Uber Direct account switched on).
• Uber Eats and DoorDash — marketplace orders that land straight on the POS and kitchen alongside everything else.

Payments

• Stripe — live card payments online, plus tap-to-pay.
• Tyro EFTPOS — integrated terminal at the counter (awaiting Tyro's partner certification to go fully live).

The plan is to bring online card payments onto Tyro too, so one provider covers the counter and the web.

Good to know

• Every integration shows its status on the Settings → Integrations page — Connected, Action required, or Off — so you can see at a glance what's live.
• Channel menus and the Customer Display are module toggles — if you don't see them, switch them on under Settings → Modules first.
• Card and delivery keys are entered once under Settings → API keys; never share them in a message or email.
• All prices are GST-inclusive AU — the server resolves tax on every channel, so your totals always match.