DivinePOS — Cash Register System

The shortest path from an empty account to the first processed order. Each step takes a few minutes; you do not need any additional device — a tablet or computer with a browser is sufficient.

• There is no limit to the number of cash registers. A cash register you no longer need can be deactivated with "Deactivate" and reactivated with "Reactivate". Deactivating does not end a cash register according to RKSV — for that, use the closing receipt.
• The web-based cash register runs on any device with a browser — tablet, laptop, or POS PC. An app for Android POS devices (Sunmi) will be available with the next app update.
• Under Settings, you select the business type: Hospitality (with tables) or Retail (over-the-counter sales). This choice controls which functions appear on the cash register.
• The operating mode can be changed later. If you switch to retail, the table plan disappears from the POS; your areas and tables remain saved and are immediately available again after switching back to gastronomy.

There is exactly one item master, and it is located in DivineMind. What you maintain there, you sell at the cash register — with the same price, the same tax rate, and the same stock level. You do not create any items in the cash register itself.

• One stock for everything: If the cash register sells an item, the same stock decreases as with a delivery note. A cancellation books it back. Services — such as an hour of repair work — are not deducted.
• Price change in one place: The new price in DivineMind applies immediately at every cash register, without double maintenance.
• If no tax rate is stored for the item, the rate of the cash register category applies. For genuine zero-rate items, create a category with 0%.
• Remove items you no longer carry from the cash register or set them to inactive. Old receipts remain fully readable because each receipt records the name and price at the time of sale.

This section applies to the gastronomy operating mode. In retail, there is no table plan — how the POS works there is described in the next section "POS in Retail".

• First, create areas — dining room, terrace, parlour. Then, add the tables for each area, including name, seats, and shape (round, square, rectangular).
• Position the tables in the table plan as they are arranged in the venue. The cash register displays the same plan so that your staff can easily recognise the tables.
• Occupied or vacant: A table is considered occupied as soon as there is an active order on it — the cash register displays the order number and current total. Tapping it opens the bill.
• A table with an active order cannot be deleted. Process the payment or cancel the order first, then remove it.
• For retail operations, disable the table plan in the settings; the cash register will then function purely for over-the-counter sales.

The floor plan is more than just a list of tables: it allows you to recreate your dining area exactly as it looks in real life. Your staff will easily recognize the space instead of having to memorize table numbers. You can find the floor plan in the back office under Restaurant → Tables, in the 'Layout' view.

• Six table shapes: round, square, rectangular, oval, booth, and high top. You can select the shape when creating the table or change it at any time later.
• Each table is displayed with the exact number of chairs configured for it. This allows your staff to see at a glance whether a table is large enough for the party.
• The "Snap to Grid" option snaps objects into place so that walls and tables are perfectly aligned. You can disable this option for fine adjustments.
• The zoom ranges from 50 to 160 percent — which is highly useful for large rooms with many tables.
• Each area has its own floor plan. This means you can set up the dining room, patio, and side room one after another.
• Tables are deleted in the list view, not directly in the floor plan — the floor plan is only used to arrange them.

These are two actions that often occur together during service but mean different things — which is why the POS system keeps them separate. "Grouping" refers to the physical furniture, while "merging" refers to the bills.

• A joined table setup is often arranged before the party even arrives. Therefore, grouping tables does not require an open order—it simply describes how the tables are physically arranged.
• A joined table setup can only include tables from the same area. For example, tables from the dining room and the terrace cannot be grouped together.
• Disbanding a joined table setup does not affect any bills. Open order tickets remain exactly where they are.
• When merging, only unpaid orders are transferred. Already signed receipts remain untouched—a receipt remains a receipt.

In larger establishments, multiple staff members often work at the same POS simultaneously. To prevent anyone from accidentally booking items to another waiter's table or settling someone else's bill, each table is assigned to the waiter who opened it.

• Only the primary user of the table is authorized to process payments. This is either the server who opened the table or the person to whom it was handed over.
• Owners and managers have full access: they can add items to any table, process payments, and perform shift handovers on behalf of others.
• The assigned server is displayed on the table in the floor plan. You can also disable this display under "Show on tables".
• These restrictions do not apply in the Back Office—this area is used by management, not the service staff.

Instead of paper order tickets, the kitchen staff can view orders on a screen. You can open it in the menu under "Kitchen Display Screen"—ideally on a device permanently installed in the kitchen. The screen updates automatically every few seconds.

• The waiting time is displayed on each card and color-codes it: yellow after ten minutes, red after twenty. This allows the kitchen management to see at a glance which ticket has been waiting too long.
• The kitchen display screen does not replace receipt printers, but rather complements them. You can run both in parallel.
• This menu entry only appears in hospitality mode.

Take-away food is taxed differently than dine-in food. On the POS screen, you can easily toggle between "Dine-in" and "Take-away" at the top of the ordering panel. The system will then automatically calculate the receipt using the correct tax rate.

You purchase beer by the keg and sell it by the glass. To ensure your inventory remains accurate, you only need to specify once how much of a purchasing item is consumed by a sales item — after that, the POS system calculates everything automatically.

• Not every sales item requires a corresponding purchasing item. For example, a glass of tap water for €0.50 has no consumption and no inventory link — nothing is deducted, and no errors will occur.
• Multiple items of the same inventory product on a single order ticket — such as a 0.3L and a 0.5L draft beer from the same keg — result in a single inventory deduction instead of multiple small postings.
• When processing a void, the POS system will prompt you: Should the item be returned to inventory, or was the beer already poured? The inventory consumption is only reversed if you select 'return to inventory'.
• If you remove an item from an unpaid order after it has already been served, the consumption is still recorded so that shrinkage remains visible.
• Services are never deducted from inventory. For example, an hour of labor in a workshop does not have stock levels.

Sometimes only part of an order needs to be reversed — such as an incorrect dish or a spilled drink. In these cases, you can void individual items instead of the entire receipt. You can find this option in the Back Office under Orders.

• Select the items and, if there are multiple quantities, specify how many units are being returned. Selecting a reason is mandatory, and it will be printed on the receipt.
• For each item, specify whether it should be returned to inventory or marked as consumed. This determines whether your stock levels will be replenished.
• If the order has already been paid, a separate, signed void receipt is generated. The original receipt remains fully intact — nothing is deleted.
• The remaining balance is recalculated. If you eventually void all items, the order status changes to refunded, and the revenue is reset to zero.

In retail, wholesale, and workshops, orders are not taken at the table, but payments are processed at the counter. The retail operating mode is designed for this: the table plan is disabled, the POS immediately opens an empty receipt, and you record the goods via barcode instead of sales buttons. Everything else — prices, tax, fiscalisation, receipt printing, and daily closing — works exactly as in gastronomy.

• No table plan, no kitchen receipts: In the retail operating mode, tables, areas, and the kitchen display are omitted. Receipt printers and receipt printing remain unchanged.
• In retail, POS categories serve as product groups — they control the tax rate and the order of the sales buttons for goods without a barcode (fruit, items sold by weight, services).
• Returns and exchanges are processed via the QR code on the receipt: The cash register generates its own signed return receipt, the original receipt is retained, and the returned goods are moved to blocked stock.
• In workshops and car dealerships, you can mix parts and labor on a single receipt. Parts are deducted from inventory, while services such as an hour of labor are not.
• In wholesale, you use the POS to process cash and carry sales; classic orders on account continue to run via delivery notes and invoices in DivineMind.

• Split receipt: You can split the amount among multiple people or select individual items and process them separately. Both bills are recalculated and closed individually.
• Discount: Before payment, an amount in Euros can be deducted. The tax is reduced proportionally, and the receipt remains correct.
• Tips are recorded separately from revenue. They are not included in the tax assessment and do not distort the reporting.
• Prices and tax are calculated by the server, not the device. Two cash registers will therefore always arrive at the same total, even with variants, extras, and discounts.
• Cancellation: An order can be cancelled with a reason. If it has already been paid, a refund is created — the original receipt is retained.
• You determine which payment methods are offered in the settings; at least one must remain active.
• Kitchen display: Open orders appear on a dedicated screen. The kitchen sets each item from "in progress" to "completed", and the status of the order updates automatically.

• Print jobs run via a queue. If a printer is currently unavailable, the job is retried multiple times instead of being discarded.
• You can reprint a receipt at any time or send it to the guest by email; additionally, it can be opened on the screen.
• You enter the footer of the receipt (thank you note, opening hours, notice) once in the settings.

• Failure regulation: If the signature unit is not reachable, the payment will still be completed and the receipt will be marked as a failure receipt. When the signature unit is available again, a collective receipt will complete the failure — the chain remains closed.
• Cancellations are signed as a separate receipt type; the sales counter is offset accordingly.
• DEP-Export (data log export): For the tax authority, you export the complete Datenerfassungsprotokoll (data log) — all receipts of the POS terminal in the prescribed structure, as a file for submission.
• Demo mode: For training and demonstration, the POS terminal operates with a simulated signature but an identical receipt structure. This allows you to practice the entire process without generating real receipts. For live operation, you then create a configuration with your actual credentials.

• The cash register in the browser continues to process transactions when the internet connection fails: Orders, additional entries, discounts, payments, and cancellations are saved on the device.
• Receipt printing via the built-in printer continues to work offline — the guest receives their receipt.
• As soon as the connection is restored, the queue is transmitted in the original order. An order created offline and all subsequent bookings on it belong together and are transferred together.
• The transmission runs automatically and is repeated regularly; failed transactions are retried instead of being lost.
• Receipts generated offline will be transferred without double booking when submitted later and signed with the actual sales time.
• The cash register displays how many transactions are still waiting for transmission. Do not turn off a device until the queue is empty.

• If there are no paid orders during the period, no closing is generated — no empty Z-Bons (daily closing receipts) are created.
• Tips are shown separately and are not part of the revenue.