Blog
From choosing a printer to closing the day — what we have learned on site.
What restaurants and cafés in Baghdad, Erbil, Sulaymaniyah and Duhok should look for in a POS: Arabic and Kurdish menus, USD pricing, multi-branch reports, QR menus and working with the hardware you already have.
A cloud phone system runs your phone line over the internet. Connected to your POS, the caller opens on the till and missed calls are not lost. How it works and what you need (Türkiye).
A restaurant POS — an “adisyon” system in Turkish — carries the order from the table to the kitchen and from the kitchen to the till. What it does, how it works and which features you actually need.
There is no single “best POS” — there is the best one for your venue. We compare the types of systems and list the 12 questions to ask in a demo.
“Free” POS software is tempting, but limits, hardware requirements, support, data ownership and later fees change the total cost. What to look at.
Restaurant management software ties together the repetitive work from order to stock and from till to books. What it automates and where to start.
Trendyol Go by Uber Eats orders land on your till instead of a separate tablet: alert, accept, kitchen ticket, menu matching, sold-out sync and restaurant status. Step-by-step setup (Türkiye).
A new-generation fiscal device (yazarkasa POS) issues the fiscal receipt and takes card payments in Türkiye. Which rules it rests on, who uses it, and how it connects to your restaurant POS.
What you need on the till, printer, tablet, QR menu and internet side before opening a café, what can wait, and in which order to set it all up.
Should your QR menu be a PDF or a live menu? From preparing the menu to printing table cards — a step-by-step QR menu setup and the common mistakes.
Paper tickets are a habit; a kitchen display shows timing and priority. The pros and cons of each, and which works better in which kitchen.
Time-based campaigns are the most measurable way to fill quiet hours. Which hours, which items, how much discount — and how to measure the profit and apply it at the till automatically.
Food cost percentage shows how much of your sales goes to ingredients. How to work out recipe cost, control portions, track waste and find your real food cost, step by step.
The useful order screen is the one where the waiter saves the item, the note and the station without leaving the table. Phone or tablet. The kitchen ticket prints as it is saved.
In a small café and in the garden, paper menus get wet and go in the bin when a price changes. A QR code on the table, one code at the counter. No app. The price is the same record as the till.
The end-of-day report is the till’s summary. The Z report is the fiscal device’s close. They are not the same paper. What happens after Z, with a backdated close, and if Z was forgotten.
A search for commission rates is asking what the bank keeps on card payments. The monthly POS software fee is a different bill. Here is how to read the contract, the campaign end date and the monthly device fee.
You can run Yemeksepeti orders from your till instead of a separate tablet. What a POS integration is, how it works behind the scenes, how to set it up and what to check before you choose one.
Every missed delivery order is lost revenue and a poor performance record on the platform. Eleven practical ways — in the kitchen, at the till and in the team — to stop missing Yemeksepeti orders at peak time.
What to look at before price when choosing delivery software: platform integration, kitchen tickets, order tracking, menu sync, reporting and data protection. A checklist to use before you decide.
Updating your Yemeksepeti menu in a separate panel leads to mismatched prices and sold-out items that are still for sale. How to run the menu from one place, switch off sold-out items instantly and publish price changes safely.
When delivery sales live in a separate book, reconciling at close takes hours. How to bring dine-in and delivery revenue into one report, keep online payments apart from the cash drawer, and pass it cleanly to your accountant.
What changes when the waiter no longer walks to the kitchen? How printing a per-station ticket the instant an order is saved affects speed, accuracy and the reliability of your end-of-day numbers.
80 mm or 58 mm, network or USB, which code page? The wrong printer drags out setup and garbles Turkish characters on the ticket. Everything to look at when choosing a thermal printer for a café or restaurant.
Reprinting menus every time a price changes costs money and time. How a QR menu works, whether guests need an app, how prices update instantly and how it stays secure.
On a Saturday night everyone is rushing, and that is exactly when mistakes happen. Wrong table, forgotten note, a tangled bill… Five practical ways to cut order errors with the right tools and habits.
Cash count, card takings, voids and cash differences… If the end-of-day report is right, the file that goes to your accountant is right too. A step-by-step end-of-day close for restaurants and cafés.
What to look at before price when choosing a café POS: order flow, printer compatibility, split payments, QR menu, contract terms, what happens to the till when a payment is late, and support. With a checklist to use during the demo.
The monthly plan fee isn't the only cost. Setup fees, commitments, per-branch charges, hardware and add-on modules decide the total. What to ask when comparing POS and order-system prices.
Four friends, four cards; one pays cash, one by card… The right way to close one bill with several payments, how it affects the end-of-day report, and refunds and discounts. Split payments with café and restaurant examples.
80 mm, ESC/POS, the WPC1254 Turkish code page, auto-cutter, Ethernet or USB, drawer port… A pre-purchase checklist for buying a thermal printer for a café or restaurant.
A table is never promised twice, the deposit comes off the bill automatically, no-shows are recorded… A step-by-step guide to managing reservations, deposits and no-shows in a restaurant or café.
"How much coffee do we have?" should be answered by sales, not a spreadsheet. Automatic stock deduction from recipes, counts, waste, low-stock alerts and per-item cost reports — step by step.
A QR menu does more than cut printing costs: instant price updates, photos, allergen and ingredient information, sold-out items and per-branch menus. Seven benefits of a QR menu and where to use one.
How does a kitchen printer connect? The differences between a direct network connection, a cloud-pulling printer agent and browser printing, which one suits which setup, and how reliable each is.
Daily sales land in the books by themselves, a supplier invoice updates the account balance, and one file goes to your accountant at month end. Bookkeeping integration for restaurants and cafés, explained.
Open a second branch and your menu, staff, stock and reports split in two. Managing several branches with per-branch menus and prices, branch-level permissions, stock transfers and combined or separate reports.
How many bills, how much revenue, what average, how many voids? How to measure waiter performance with numbers instead of impressions, read them fairly and talk about them with the team.