The POS

What the POS is

The POS (Point of Sale) is your day-to-day screen: it’s where you open tables, take orders, send them to the kitchen and take payment. It’s the main tool for waiters and the floor manager during service.

The whole POS is touch-first: big buttons, instant response and nothing buried in menus. Built for tablets and touchscreens.

The table map

When you open the POS you see the restaurant floor map: tables drawn in a colour that reflects their status. Right at the top you can switch between three ways of viewing the tables —map, grid and list— and, below that, tabs let you switch zones (for example Dining Room and Terrace).

The live map: each colour shows a table’s status.

In the POS side panel, Today’s summary shows occupancy in covers: how many people are in now (seated + reserved) against the venue’s total capacity, and how many are still needed to fill it. So you can tell at a glance how service is going.

Opening a table

1. On the map, tap the free table where the guests have sat down.
2. The Open table dialog appears with a guest count (already suggested based on the table’s capacity).
3. Adjust it with the + / − buttons if needed and tap Open table.

The table turns Occupied and the order screen opens: the menu on one side and the order on the other.

Taking the order

The menu by category on the left; the order on the right.

1. The menu is organised by category (Antipasti, Primi, Pizzas, Desserts, Drinks…). Tap the category, then the dish.
2. A quantity counter appears; adjust it and tap Add.
3. If you add the same dish twice, Biga merges the lines automatically (“2× Margherita”) to keep the order tidy.

Modifiers

When you add a dish (or by tapping it afterwards) you can choose modifiers. Some are specific to the dish and some are global (Gluten-free, Lactose-free, Extra cheese, No spice, No onion, Takeaway). Some change the price; others are just a note for the kitchen.

Splitting off a unit

If a line groups several units (“3× Margherita”) and you want one of them to carry a different modifier or a different course, tap it and press Split 1 unit: Biga takes one unit off the line and creates a new, independent one that you can modify separately. Handy when, mid-service, a diner wants their pizza without one ingredient.

Customise: remove or add ingredients

When you open a dish, just below the modifiers, there’s the Customise panel: it lists the recipe ingredients that can be removed (“no onion”) and the extras that can be added, with their price. One tap and done, no typing. Because they come from the recipe costing, stock takes them into account too.

Which ingredients show up here, and their short names, is set on each ingredient’s card, under POS customisation.

Sending to the kitchen

Once the order is ready, tap Send (it shows the pending dishes, e.g. “Send 4”). The dishes move to Sent and reach the kitchen (KDS screen or printer, depending on your setup — see the Kitchen & KDS manual).

You can’t take payment on a table until every dish has been sent. The Pay button stays disabled while there are dishes waiting to be sent. On the phone (handheld ordering), the table list flags tables with dishes still to send as “N not sent”.

Editing a dish already sent

During service, customers often change their mind once a dish has gone to the kitchen. Tap the dish in the order and you’ll be able to:

• Add or change the kitchen note (e.g. “no onion”, “rare”) even if the dish is already sent. The note reaches the KDS.
• Edit the modifiers (add “extra cheese”, remove an ingredient…). Since this changes the price, Biga removes the dish and re-creates it with the changes, and re-sends it to the kitchen on its own so it isn’t forgotten. Any note it had is kept.

Only editing a dish that’s already been served or cancelled is blocked. Deleting a dish that’s already sent does ask for a reason (kept in the log), but adding a note or changing modifiers doesn’t.

Taking payment

Before taking payment there must be an open cash shift (see below). Tap Pay and choose one of the four methods:

Pay all, split evenly, free amount or selected items.

• Pay all at once — the usual case.
• Split evenly — divide the total between N people.
• Charge a free amount — a specific figure (partial payments).
• Charge selected items — flag some dishes and charge only those. If a dish has more than one unit (e.g. “3× Coke”), you no longer have to charge them all at once: with the line’s + / − buttons you pick how many units to charge now and leave the rest pending.

Choose the method (cash or card). For cash, enter what the guest pays with and Biga works out the change.

With cash, Biga calculates the change automatically.

While the table is open, the back button on the payment screen returns to the order (in case the guests want to add more dishes), not to the floor map. Once the table is closed, back takes you to the map.

One single receipt (less paper)

During service, the guest is handed the proforma: an informational document with a “PAYMENT PENDING” banner and the Net + VAT breakdown. It is not a fiscal document.

When the balance reaches €0, the table closes and the fiscal receipt (series T) is always generated, with its sequential number intact. However, it is not printed automatically by default: it only comes out on paper if

• you tap the Print receipt button at the end of the payment (it can be reprinted as many times as needed), or
• you have the Print the fiscal receipt automatically on payment option enabled under Settings → Receipts.

Once paid, the table goes straight back to Free, ready for the next guests.

Invoice with tax ID (NIF)

If the guest wants an invoice with a tax ID (NIF), tick “Request invoice with NIF at the end” on the payment screen and fill in the tax details. Instead of a receipt, a B2B invoice is issued. You can also turn a receipt into an invoice later (see Invoicing).

Cancelling a table

If a table was opened by mistake or the customers have left, tap Cancel table on the order screen:

• If the table is empty (no dishes yet), it’s freed instantly and leaves no trace.
• If it has dishes, pick the reason with one tap: The customer left, Duplicate order, Order-taking error or Other… (type it in). The reason is kept in the sales log.

A table that already has payments can’t be cancelled.

The cash shift

Taking payment requires an open cash shift. You open it at the start of service from Cash management: choose the shift type (lunch, dinner or continuous) and enter the opening float.

On closing, Biga compares the counted cash with the expected amount and shows the difference.

To close (end of service): go back to Cash management, enter the counted cash and the card takings, add notes if needed and tap Close and print. Opening and closing the cash drawer requires the admin PIN.

Bar mode

For the bar, a quick terrace or a bar-only venue: sell without opening a table. Open it from the ⚙ → Bar menu (if your venue is a bar, there’s a Bar button at the bottom, next to Kitchen).

One-tap favourites and the ticket on the right: cash, card or leave it open.

1. Tap the products: they appear under Favourites (beer, coffee, vermouth…), by category or via search. Each tap adds a line instantly.
2. Take payment in Cash (Biga works out the change; there’s an Exact button) or by Card.
3. Or tap Leave open and give it a name (“Joan”, “terrace 2”): the tab stays in the Open strip at the top and you can pick it up whenever you like to add more or take payment.

If needed, print a Proforma before taking payment. Dishes that go to the kitchen arrive as “Bar · name”.

Favourites are chosen in Settings → Operations → Bar favourites. If you don’t pick any, the menu’s featured products appear. The phone also has the Bar screen for taking orders (Send and leave open), but payment is taken on the POS.

Service prep

⚙ → Service prep holds the list of what needs doing before opening: the dough, the sauces, setting up the terrace, restocking drinks…

Each task with who does it, the deadline and whether it repeats.

• Tap Add task: what needs doing (or which preparation), the quantity, who does it and by what time.
• Tick the days of the week it repeats: it will appear on its own each day. If you tick none, it’s just for today.
• Each task goes To do → Doing it → Done. If it can’t be done, Report a problem and write why. Late tasks are highlighted.
• Tasks for a preparation are closed with Done: record the batch, which adds what was made to stock.
• At the top, Running low on: suggests preparations that are below their minimum.

A recurring task can be removed just for today or for good.

Preparations

When the kitchen makes a batch (dough, sauces, desserts…), it records it under ⚙ → Preparations:

How many batches you made and what will be subtracted from each ingredient.

1. Pick the preparation. If it’s running low, it’s flagged with its minimum.
2. Say how many batches you made: Biga shows what will be subtracted from each ingredient and how much will be added.
3. Tap Record.

If today you used different quantities (or got more or less), tap Today was different: adjust quantities and enter what you really used and how much came out.

Each preparation’s recipe is set in the back-office, on the ingredient card (see Delivery notes and stock).

Common errors

• The “Pay” button is greyed out → there are dishes still waiting to be sent to the kitchen. Tap Send first.
• “Can’t take payment — no cash shift is open” → open a shift in Cash management.
• “No connection. Retry” → a brief drop; wait a few seconds and try again.