How a restaurant runs on Aioneprod: the register, the books and its customers

One base for the restaurant

In Aioneprod a workspace is your business and a base is one activity of it: the restaurant is a base. Start it from the Restaurant & café template, which adds Point of Sale, Inventory, Collections and HR, with reservations on a calendar and tables on a board. Leave Add its sample records off to start clean, or tick it to try everything first.

Then open the base’s settings › General and fill in the business: its name, logo, address, phone and tax number. Receipts, invoices and quotes print this letterhead, and the tab and the installed app take the logo.

The free trial runs 15 days with every app, in up to three bases. A base is a business, so a second restaurant or a catering company is a base of its own.

The register (Point of Sale)

Products come first: each with a category, a price, a photo, and its variants where it has them (an espresso: Italian, Double). Prices are kept before tax; turn taxes on in the register’s Settings when you charge them.

• Tables: list them in Settings › Tables, in the order the room has them. Each order is for one table, and the receipt says which.
• Waiters: they are your employees in HR, so the team lives in one place. Pick who serves each order beside its table.
• Sessions: open the register in the morning with the cash in the drawer; close it at night by counting it. The difference shows at once.
• Paying: cash, card, or on account for a regular who pays at the end of the month. Their balance is kept for you, and a payment back goes into the drawer.
• Receipts: your logo, a title, the Wi-Fi code, a barcode Orders finds the order by, on 80 or 58 mm paper.

Loyalty that keeps customers and waiters

Every order an approved customer pays earns them a point. At 400 points the register makes them a coupon for 10% off their next order, printed on the receipt and offered in a tap when you pick them at the till. All three numbers are yours to change in Settings › Loyalty.

The waiter who serves an order a reward takes off earns 10% of it. Reports shows what each one earned, and the day’s report prints it: a reason to look after regulars. Turn it off in the same place if it doesn’t suit you.

Stock and suppliers (Inventory)

Give a product a SKU that an Inventory item has and the register sells Inventory’s stock: one count for the counter and the online store. Each item keeps a minimum and a maximum; when it falls to its minimum, the team is told.

Reorder drafts one purchase order per supplier for everything low, up to its maximum. Place it, then receive it line by line as the delivery comes in: each receipt is a stock move, and the cost of each item follows what you paid.

The books (Accounting)

Each base keeps its own books. In Accounting’s settings choose the plan your country uses, Morocco’s CGNC say, and the chart of accounts is numbered by it. Your accountant can also import their own list from a CSV or an Excel file, a code and a name per line.

Workflows carry the restaurant’s money into the books, so nobody types it twice. Turn these starters on in the Workflows app:

• Register takings into the books: each closed session is recorded as a sale, cash and card apart.
• Received purchases into bills: an Inventory order received becomes the supplier’s bill.
• Payroll into the books: HR’s paid payroll becomes its entry.

Import the bank statement each week and match its lines to invoices and bills; the reports, profit and loss, balance sheet, tax summary and cash runway, are read from the entries, never typed.

Events and regulars (CRM)

Catering, birthdays and company dinners are deals. A Contact block on your portal keeps each message in a table, and the Messages into CRM leads workflow files it as a lead. Qualify it, then move the deal along the pipeline, on a phone too, where the stages stack one under the other.

Send the quote with its lines and taxes, and with Documents in the base, send it to be signed: once signed, the quote is accepted and the deal won. The Invoice won deals workflow then makes the invoice in Accounting. Regulars become contacts, so their orders, tickets and deals are in one place.

The day, from opening to the report

• Morning: open the session with the drawer’s cash.
• Service: orders by table, paid as guests leave; regulars on account; rewards taken in a tap.
• Night: close the session, count the cash, and print the day’s report from Reports › Print a day: sales, payments, the drawer, who sold and served, every order, accounts and rewards. The managers choose which parts it prints.
• Each week: reorder, receive, import the bank statement.
• Each month: read the profit and loss, and pay the payroll.

Everything is in one app: the register’s sale is the stock’s move, the books’ entry and the customer’s points at once. That is the time it saves.