Rezo Restaurant POS
Rezo is a restaurant point of sale built into the ERP. Tables and floors, a menu built on sales kits so recipes deplete real ingredient stock, kitchen tickets with course timing, modifiers, split and merge bills, and a shift cash-up. Sales settle as ordinary ERP sales documents, so returns, allocations, stock and tax reporting all behave exactly as they do elsewhere.
What it covers
| Page | What it is for |
|---|---|
| Floor | Tables and their state, seating and moving covers. |
| Orders | Taking an order, courses, modifiers, splitting and merging bills. |
| Kitchen | The kitchen display and the order tickets. |
| Menu | Groups, items, modifiers and dayparts, built on sales kits. |
| Shifts | Cash-up, variance and closing a shift. |
| Settings | Areas, tables, terminals, GL accounts and the till connection. |
Why it is built on sales kits
A menu item is a sales kit. Selling a dish therefore depletes the ingredients the kit is made of, at the quantities the recipe uses — so food cost, stock on hand and reordering all work from real consumption rather than from a guess.
It also means nothing about the accounting is special. A settled bill is a sales document like any other, and every report in the ERP reads it without knowing a restaurant produced it.
The till
Rezo has a React Native till that runs standalone or connected. Standalone keeps service going when the network does not, and the orders reach the ERP when it comes back.
Permissions
| Area | Grants |
|---|---|
| Floor / Tables | The floor plan and table state. |
| Take Orders | Entering orders. |
| Kitchen Display | The kitchen screen. |
| Bill / Settle | Producing a bill and taking payment. |
| Void / Comp Lines | Removing or comping a line after it has been sent. |
| Apply Discounts | Discounting a bill. |
| Shift Cash-up | Counting a shift. |
| Close Shift / Post Variance | Closing it and posting the difference. |
| Menu Setup · Terminals · Reports · Settings | The configuration and reporting surfaces. |
Void, comp and discount are separate permissions from taking orders on purpose. They are the three ways money leaves a restaurant without anything being sold, and every restaurant that has lost money to staff has lost it through one of them.