Veri*Factu, as standard.From the very first receipt

Tax details, certificate and submission

You start in test mode and move to production the day you invoice for real. If a record fails, the payment has already gone through and it's resent as soon as possible

1. Veri*Factu is in Backoffice, under The venue
2. The venue's tax details: they go in the header of every receipt
3. You start in test mode. You move to production the day you invoice for real
4. Your digital certificate, the same one you use on the AEAT e-office (Sede Electrónica). With it, every record is submitted to the AEAT on your behalf
5. And you can see how submission is going: queued, submitted and rejected
6. If a record fails, the payment has already gone through and the receipt prints as normal. It's resent as soon as possible
7. Every receipt, with tax details and the breakdown of net amount and VAT
8. What's been paid can't be edited: if the customer returns something, you issue a refund. If it was a mistake, you cancel its record

The QR menu

Guests open it without downloading anything and see every dish with its photo, description, price and allergens. And they read it in their own language

1. The QR menu: the customer opens it on their phone, with nothing to download
2. Every dish, with its photo, description and price
3. With each dish's allergens, shown as icons
4. And reads it in their own language
5. Straight to what they're looking for
6. Change a price in Menu and it's already here. Nothing to reprint

Add it in a moment

Name, price and which section it goes in: that's enough for the till to charge it. The rest goes in its tabbed record: how it's sold, where it appears, cost and recipe, till and kitchen

1. Item master: everything you sell, in one list
2. «＋ New item» and choose what it is
3. Name and price: that's enough for the till to charge it
4. And which section of each menu it goes in
5. Its record opens and tells you what's missing
6. How it's sold: one price, the one the till charges. And its formats: half portion, takeaway…
7. Where it appears: which menus and which section
8. Cost and recipe: cost against price, and what to sell it for
9. Till and kitchen: its family, its kitchen station and its VAT

Each menu, just as the guest sees it

Everything you sell and the menu, side by side. One switch per item: on the menu or not

1. Menus: what the guest sees
2. On the left, everything you sell. On the right, the menu just as the guest sees it
3. One switch per item: turn it off and it leaves this menu
4. Turn it on and it's back, in its section

Publish, with no surprises

Before publishing you see what goes on, what comes off and which price changes, plus what's missing: allergens, prices, translations. The menu always shows the price the till charges

1. Publish: what your guests will see, before they see it
2. What goes on, what comes off, which price changes. And what's missing: allergens, prices, translations
3. Publish, and the QR menu, the website and Google say the same as the till

At the till

Assign a table, save, and the order is already in the kitchen

1. POS: your best sellers rise to the top, sorted automatically
2. One tap per dish. The bill, always on the right
3. Assign a table: only free ones show, and until when
4. Save. The order is already on the kitchen display, by station
5. The kitchen sees it instantly: which table, which dishes and how long they've been waiting

On the order pad

Every server, on their own phone, with nothing to install. The order pad takes the order; payment stays at the till

1. The order pad, on every server's phone. Nothing to install
2. Take the order at the table: one tap per dish
3. The bill and the table
4. Save: every dish reaches its kitchen station instantly
5. Payment stays at the till. The order pad just takes the order

Create your stations and assign them families

Any dish can go to a different station from its record. And every station has its own display, table by table

1. Kitchen stations, in Backoffice › Devices
2. Create your stations: cold, hot, desserts…
3. And tell each one which families it handles. Any dish can pick a different one in its record
4. Every station has its own display and, if you like, its own printer
5. The cold station's screen: only its own dishes, table by table

Categories and families

VAT is set per family and any item can have its own exception. The same colour at the till and in the kitchen

1. Categories and families: your menu, organised the way you work
2. Every family, with its VAT rate
3. Whether it goes to the kitchen or comes from the bar
4. Kitchen families, with their colour: the same one you see at the till

What your customer sees

They choose how they want it, pick from your menu and pay when they order

1. Your ordering page: the customer chooses how they want it
2. They pick from your menu, with its prices and allergens
3. Below, their order and the total
4. They choose a pick-up time and pay when they order. It goes to your POS and the kitchen, with no platform commission

What you decide

Which dishes, your kitchen's timing, how many orders every quarter of an hour, your delivery zones and your hours

1. Takeaway and delivery orders, paid in advance. They work with your POS
2. Takeaway: switch it on and choose which dishes are sold that way
3. The time your kitchen needs, and how many orders you accept every quarter of an hour
4. Delivery: your delivery zones
5. Your ordering hours
6. And your ordering page, under your name, no commission
7. They land in Orders: new, in the kitchen, ready and delivered

Delivery, sorted too

Omakasia is ready to close the loop: delivery orders go out with Glovo or Uber Eats, connected by API

Payment and receipt

The tip in one tap and the receipt with its VAT breakdown

1. The bill for table 4, ready for payment
2. The whole bill, split equally or by item, on the same screen
3. The tip, in one tap: the guest says “make it 90”
4. How they pay: cash, card, Bizum or several at once
5. Paid. The receipt, with its VAT breakdown, tip and Veri*Factu record. And from here, an invoice with tax ID (NIF) or a credit note

Shift and close

Sales, receipts, cash and payment method. At close, you count blind and see if it balances

1. Shift and till: what you've sold this shift, in real time
2. Sales, receipts, cash in the till and margin
3. And by payment method
4. Cash in or out, with a reason
5. When you close the shift, you count blind: cash, card and float. And you see if it balances