PADERFSUITE GUIDES
POSBackOffice
Prepare, manage and monitor your business.
Detailed manuals and practical procedures for all eight activities. Available functions depend on your installation’s profile, modules and permissions.
POSCaisse
Set up your register and manage daily work.
POSBackOffice
Prepare, manage and monitor your business.
Guided paths
Follow the articles in order for the task you want to prepare.
Prepare the menu in BackOffice
Start this pathAvailable articles (59)
View categories in the BackOffice
Find menu categories and their visibility states.
Find a product in the BackOffice
View menu product prices and visibility in your browser.
Prepare a new category
Organize the menu using categories and visibility rules.
Prepare a menu product
Work through General, Pricing and Advanced, including visibility settings.
Download a till backup
Create a portable backup before an important change.
Discover POSBackOffice
POSBackOffice is PaderfSuite’s web management interface. Open it in a desktop or tablet browser to access your establishment’s authorized data and functions.
Sign in to BackOffice
BackOffice runs in a browser. You can connect directly over the register’s local network or through your business’s cloud service. Accounts and available features depend on the access mode.
The interface & the dashboard
PosBackOffice is organized into three zones: the sidebar (navigation, on the left), the header (register selector, notifications, language, preferences, at the top) and the content area (the…
Categories
Categories organize your menu: they group products together (Burgers, Tacos, Drinks…) and determine where each group appears, both on the POS and in online ordering. This is the first building block…
Products
The second format can have a custom label; “XL” is an example. Set its price and label in the product editor. Sales-channel prices are separate from counter prices: check every format and channel…
Promo codes
Promo codes create discounts that can be applied on the POS and in online ordering: fixed amount, percentage, or free delivery, with a validity period and conditions (minimum amount, targeted…
Menu ingredients
Menu ingredients are the components visible on the customer side (cheddar, onions, andalouse sauce…): the ones you can display in a composition, mark as removable and translate. They serve as a…
Customizations
Customizations define the choices offered to the customer at order time: paid supplements, removable ingredients, options (cooking, size…), and suggested products. You organize them into sections,…
POS Screen
The POS screen is a visual drag-and-drop editor that lets you compose the layout of the register's buttons: categories, products, cart, numeric keypad, payment buttons… You design the layout from the…
Ingredients (stock)
The Ingredients screen is the heart of stock management. It lists every raw material in the restaurant (cheddar, fries, chicken, beverages…) along with its current level , its unit , its alert…
Recipes
The Recipes screen links each product you sell to its ingredients . By describing what a dish contains, you automatically get its food cost and you let the stock be deducted with every sale.
Preparations
A preparation is an intermediate product made in the kitchen from raw ingredients (for example a curry-marinated chicken ). The Preparations screen describes its recipe , its yield (quantity…
Suppliers
The Suppliers screen centralizes your sourcing partners: contact details, product categories, lead times and terms. Each supplier has a catalog that links its references (SKU, price, purchase…
Purchases & receiving
The Purchases screen manages the purchase orders sent to suppliers: from creating the draft to receiving the goods, with invoice control . It also offers automatic purchase suggestions and…
Stock transfers
Stock transfers let you send ingredients from one store to another , then receive the quantities actually delivered. The screen tracks each transfer from sending to receiving and highlights the…
Stock Movements
The stock movements journal tracks every change in the quantity of your ingredients: stock in, stock out, adjustments, waste, and more. Each line tells you what moved, by how much, why, and who…
Stock Consumption
This screen is the business journal of stock outflows : every time a sale, an order, or a production run consumes ingredients, a consumption event is recorded here. It groups these outflows by…
Availability Alerts
When an ingredient runs out, some products and options on your menu can no longer be prepared. This screen lists these shortages and, above all, the impacted products and options . In a single…
Count and close a kitchen ingredient inventory
Inventory compares physically available quantities with expected ingredient stock. Closing adjusts stock to the recorded count. Retail products use their own inventory workflow.