Glossary🔗
The terms you come across in PosBackOffice, listed alphabetically and explained in a few words.
| Term | Definition |
|---|---|
| Purchase order | A buying document sent to a supplier. It lists the ordered ingredients, the quantities and the prices. See B5. Purchases & receiving. |
| Kiosk | Self-service screen where the customer places their own order. Its appearance is set in E6. Kiosk settings. App: PosBorne. |
| Offline POS | A POS that the back-office cannot currently reach (switched off or off the network). Its data does not update until it is online again. |
| Online POS | A POS that is switched on and reachable: the back-office exchanges with it in real time. The online / offline status appears next to the POS name in the header. |
| Category | A family of menu products (e.g. Burgers, Drinks). See A1. Categories. |
| Add-on category | A special category that acts as a pool of supplements/options (rather than products sold on their own), used by customizations. |
| COGS (cost of goods sold) | The actual cost of the ingredients consumed by sales. Used to calculate the real margin. See D3. Reports. |
| Stock consumption | The automatic ingredient deduction triggered by a sale, based on the product's recipe. Tracked in B8. Stock consumption. |
| DLC (use-by date) | The expiry date of an ingredient lot. PosBackOffice colors lots according to their freshness. |
| Customer display | A second screen facing the customer that shows the order and the total. Set in E7. Customer display. App: PosShared on the server side. |
| Food cost | The cost of a product's ingredients, expressed in DH and as a percentage of its selling price. The lower it is, the more profitable the product. |
| ICE / RC / IF | Moroccan tax identifiers (Common Company Identifier, Trade Register, Tax Identifier). Entered in the Tax tab of Settings. |
| Inventory | A physical stock count to compare theoretical stock with actual stock and correct any discrepancies. See B10. Inventory. |
| License | The usage right that unlocks the app and its modules. See E2. Licenses & modules. |
| Lot | A quantity of an ingredient received in one go, with its DLC, its cost and its supplier. Lets you trace freshness and purchase price. |
| Margin | The difference between the selling price and the cost (COGS). The real margin is based on the ingredients actually consumed. |
| Stock mode (NONE / RECIPE / DIRECT) | How a product affects stock: NONE = no tracking, RECIPE = deducts ingredients through its recipe, DIRECT = deducts a single stock item. Chosen on the product sheet (A2. Products). |
| Module | An optional feature unlocked by the license (e.g. Online orders, Multi-POS). See Module summary. |
| Stock movement | Any change in stock (receiving, sale, loss, correction…). The full history is in B7. Stock movements. |
| Multi-POS | A setup with several POS terminals in the same outlet. The back-office can then consolidate the revenue of every POS. |
| NF525 | French compliance standard for cash-register software (data inalterability, traceability). Found in the Z report, the Audit log and the tax exports. |
| Override (manager approval) | A manager lifting a limit (e.g. exceeding a discount cap). Allowed, subject to approval, or forbidden depending on the Authorizations. Recorded in the Audit log. |
| Customization | The choices offered to the customer on a product (paid supplements, removable ingredients, options…). See A5. Customizations. |
| PosAdmin | The vendor-side administration portal that manages license activation and the delivery of modules to your POS. Used in E2. Licenses & modules. |
| Preparation | An intermediate product made in the kitchen from ingredients (e.g. a house sauce), then used in other recipes. See B3. Preparations. |
| Rapport X | A real-time sales status since the last closing, without closing the POS. See D3. Reports. |
| Rapport Z | POS closing: stops and freezes the period counters (sales, payments, VAT). An NF525 tax document. See D3. Reports. |
| Receiving | The step where you record the delivered ingredients against the purchase order and check the invoice. See B5. Purchases & receiving. |
| Recipe | The list of ingredients (and quantities) that make up a product. Used to calculate the food cost and to trigger stock consumption. See B2. Recipes. |
| Stock transfer | Moving ingredients from one outlet (or POS) to another. Available in cloud mode only. See B6. Stock transfers. |