No mock-ups and no illustrations. These are screenshots taken straight from a working restaurant running SmartPOS AI — the POS, the kitchen, the dining room, the office. Scroll through and see what you would actually be using every day.
Prices, orders and staff below are demo data. Customer contact details are blurred on purpose.
Four fields to sign up and three short steps to set up, then you are selling. No installation, no server to rent, no technician to call out.
Email, password, the name of your business and your country. Your web address is made from the name while you type, and the Free plan needs no card.
Only when you choose a paid plan on the pricing page. Nothing is charged today — billing starts after the fourteen-day trial. On the Free plan this step never appears.
The next screen shows your four-digit admin PIN for the POS and your web address. Copy the PIN now. The confirmation email is already on its way.
One click on the link in your inbox and the account is live. The page then takes you to the setup by itself.
Pick your language and your kind of business, then answer three yes or no questions. The features that fit switch on by themselves, and everything can be changed later in Settings.
Type what you sell and its price. One item is enough for the first receipt; the rest can come later, one by one or from a CSV price list. Sample items for your kind of business are there if you want them.
Say whether you charge VAT, choose how you print receipts, or sell without a printer for now, and note your POS PIN. One click opens the till with your products in it.
After the setup, the green button in the corner of the office opens the POS whenever you need it. The next receipt is thirty seconds away.
Your first store is created with the account. A business can have one location or fifty; each gets its own address, its own receipt header and its own numbers.
They sign in at the POS with a four-digit PIN. The role decides what they are allowed to touch.
Name it, price it, and tell the system what it costs you — that is where the margin in your reports comes from.
In the wizard you said what you run, and from that moment SmartPOS shapes itself: the POS, the pages in the menu and the settings all follow your type of business. Pick your path — the rest of the tour below it is common to everyone.
Shops, groceries, pharmacies, electronics. A fast product grid, barcodes and stock that counts itself.
See your path →Full service, cafés, fast food. Tables, courses, and orders routed to the kitchen or the bar.
See your path →Salons, barbers, spa — any appointment business. Services with durations, a calendar, and online booking.
See your path →Pick Retail, Grocery, Pharmacy or Electronics in the wizard and the POS opens as a product grid. Categories stay simple, every product carries a price, a cost and a stock level — and every sale moves the stock down on its own.
Plug in any USB or Bluetooth scanner that types like a keyboard — no drivers, no setup. Scan and the product drops into the cart; scan again and the quantity climbs. Unknown barcode? The POS says so instead of guessing.
Stock Count in the back office walks you through a physical count: start a count, type what you actually found, and the system shows the difference per product — in pieces and in money. Completing the count corrects the stock in one move, and the count stays on file with who did it and when.
Attach a customer to the sale and the receipt is theirs: their history builds up, loyalty points collect by your rules, and when they have enough, the POS redeems points as payment. Their card number, e-mail for the receipt and open promotions are all one tap away.
Someone forgot their wallet in the car? Save parks the whole cart. The POS is instantly free for the next person, and the parked sale comes back with one tap — nothing retyped, nothing lost.
Three retail specials, each its own module you switch on only if you need it: consignment goods sold for a partner and settled separately; parcels handed to the courier with the cash reconciled; and testers written off stock without touching the POS’s money. Switched on in Settings → POS Modules, each gets its own entry in the POS’s side menu, and every handover is logged with the shift.
Pick Restaurant, Café or Fast Food and the wizard draws your first floor plan with tables. Categories get a type — restaurant or retail — and every product can carry a station, so a rib-eye lands on the kitchen screen while an Aperol lands on the bar's. Counter service instead of tables? One switch puts the whole POS into Fast Food mode — the guide below shows it. The POS, Kitchen and Dining room sections show the result live.
Restaurant categories go to the food side of the POS; retail categories behave like a shop. One dropdown decides — the badge on the card shows it, and the kitchen station is then set on each product.
Stations live in Settings → Restaurant. Every product can be assigned to one, each station gets its own kitchen display filter and its own printer — so the bar never sees the steaks.
Back office → Floor Plan is the designer. Add a floor for every space you have — dining room, terrace, garden — then drop tables on the canvas and drag them into place. Each table has a name, seats, a shape (square, round, rectangle or oval), a colour, a size and, if you want, its own waiter. The POS shows the result instantly.
When the guests ask for the bill, open their table and tap Close & Pay. The payment screen is the same one retail uses — cash, card or a mix, with the change worked out for you. The receipt prints, the order closes, and the table frees itself (or flags as “needs cleaning” first, if you have that switched on).
The Split Bill button divides the total between 2 and 20 guests — the preview shows each share as you change the count, and every part is then paid on its own, cash or card, one guest after another.
Guests moved to the terrace? Transfer Table sends the whole order with them — the picker shows which tables are free, occupied or reserved. A long press on a table also lets a waiter claim it, release it, or take it over from a colleague.
Counter service, food truck, kiosk? In Settings → Backoffice Modules, the restaurant sub-mode switch has two positions: Tables and Fast Food. In Fast Food the POS skips the floor plan entirely — you ring items up like a shop, take the money, and the order lands straight in the kitchen queue with an order number for pick-up. Flip the switch back and the tables return, nothing lost.
The whole system follows one setting with three positions: Retail (product grid), Restaurant (floor plan) or Both. You can change it any time in Settings → Floor Plan or Settings → Backoffice Modules — the POS, the back office menu and the settings tabs all reshape themselves to match. On Both, the POS carries a toggle so a café with a shop corner can do either in the same shift.
Every store gets a public online menu page — the link sits in Settings → Restaurant, ready for a sticker on the door. And once your floor plan has tables, the QR Codes page prints a unique code per table: guests scan it and order straight from their seat, and the order arrives on your POS tied to that table.
Back office → Table Orders lists every order across every store — table, guests, items, total, how long it has been open — filtered by status: active, open, served, closed or cancelled. It is the manager's view of the room without walking into it.
Pick Beauty, Barbershop, Spa or Services and the appointments module switches on by itself. A service is just a product with a duration — everything else follows: staff schedules, a day calendar, a booking tab on the POS and a public page where customers book only free slots.
One switch on the product. Give it a duration and it becomes bookable — stock is not tracked, and prep or cleanup minutes can pad the slot.
Under Appointments → Bookable resources you add the places work actually happens at: a chair, a room, a bed, a station, a piece of equipment. Each place says how many clients it takes at once (a room 1, a sauna 4), which staff member permanently works at it — and a booking only fits while a place is free. Then arrange them on the map so the screen looks like your space; if you switch it on, customers even pick their place when they book.
When the client is done, tap Charge on their appointment in the POS’s 📅 tab. The services land in the cart at their prices, you take cash or card like any sale — and the receipt stays linked to that appointment, so the booking shows as settled and the day’s takings tie out to the calendar.
Products with photos, a running cart, and a total that is always visible. It works the same on a tablet, a laptop or a phone — and it keeps working when the internet drops.
The Receipts entry in the POS menu is the sales history: open any receipt to reprint it, save it as PDF, e-mail it to the customer, switch a cash receipt to card, or delete it with manager rights. A refund starts from the original receipt — whole or per item — so the numbers, the stock and the fiscal side all stay straight.
Every terminal keeps its catalogue and its sales in the browser’s own storage. When the connection dies you keep selling — receipts queue up locally and sync on their own the moment the line is back, in order, with nothing lost. The POS also installs as an app: one tap on the install banner and it runs full-screen from the home screen, tablet or phone.
The ☰ menu is the POS’s toolbox. Entries appear only when the module is on and the plan includes them — a cashier who needs three things sees three things.
Tickets are colour-coded by how long they have been waiting — after 15 minutes a ticket flags as overdue — and split automatically between the kitchen and the bar so each station only sees its own work. When a dish is marked ready, the waiter's POS says so on its own.
Tables sit where you put them, across as many floors or terraces as you need. Green is free, red is taken, and the guest count is on the table itself.
A day has a shape: the shift opens with a float, money moves to the safe when the drawer fills, the fiscal close runs where the law asks for it, and the shift ends with a count. Every step is on the POS, and every step leaves a record the office sees.
Menu → Reports shows where the shift stands without closing anything: sales so far, cash versus card, commission, and what the drawer should hold right now. In fiscal countries the same menu also carries the X-report and the official daily close.
When the drawer holds more than you want it to, Cash handover records the amount taken out and who received it. The shift’s expected cash adjusts itself, so the closing count still comes out right to the cent.
End shift shows what the drawer should hold, you type what it actually holds, and the difference — if any — is on record with the shift. In fiscal countries the daily close report runs from the same menu. The office sees the shift, the counts and the handovers in the morning, from home.
Open it in any browser and you see today's takings, every store, and the catalogue behind them. Forty-five screens in total — these are the ones you will live in.
The full menu. Screens tagged retail or restaurant appear only in that mode; any screen can also be switched off per business, so the menu your staff see is exactly as long as it needs to be.
Sales, margin, VAT and profit — calculated from real receipts, exportable to CSV, and broken down by store, employee, product or hour.
Staff sign in with a PIN. Every role has its own permissions, every shift is recorded, and the cash they hand over is reconciled automatically.
Shift roster is the week on a grid: staff down the side, days across the top. Click a colleague’s name to give them a repeating shift for the whole week, click a single day for a one-off exception, and copy last week when nothing changes. Shift templates — morning, evening, split — are defined once in Settings and reused everywhere.
Receive goods, count what is on the shelf, and let recipes deduct ingredients automatically every time a dish is sold.
Sixteen tabs of settings, because no two businesses run the same way. Printers, terminals and integrations all live here too.
Tabs tagged restaurant appear only in restaurant or both mode; some belong to higher plans. Where it matters, settings apply per store — each location can run its own rules.
Every guide below is a real screen with the actual buttons marked in order. Nothing is drawn by hand — the numbers sit exactly where the controls are.
Pick a category, tap the product, watch it land in the cart, take the money.
Check the total, choose cash or card, finish. Change is worked out for you.
Switch to the room, choose the floor, tap the table. That is the whole flow.
Go full screen, filter to one store, start a ticket, mark it ready.
Open the dashboard, narrow it to one store, read the takings, jump to the POS.
Open the catalogue, create the item, then find it again with search or filters.
Choose the store and the period, then export it straight to CSV.
Open the staff list, invite the person, assign them to a store.
Filter the trail by store or action, then export it for your records.
Open Receive Goods and pick the store the delivery arrived at.
Sixteen tabs, grouped by what they affect — business, POS, staff, restaurant.
Name, language, currency, timezone and the details that print on every receipt.
Receipt header and footer, paper width, rounding and how the POS behaves.
Every screen in the back office can be switched off, so staff only see what matters to them.
Longer written walkthroughs live in the Help Center.
Set up takes about five minutes. Import your catalogue, open the POS, and see these screens with your own numbers in them.
Already using it and stuck on something? The help centre answers the how-tos →