Getting Started

Quick-start checklist

Use this in your first week. Tick as you go.

1. Create or confirm your admin login and venue name under Settings → Business.
2. Set business hours so “today’s sales” match your trading day (not midnight).
3. Add menu categories, then products (Inventory → Products).
4. Create staff with codes and roles (People → Staff).
5. Add devices: open Tavio on a tablet/phone browser, or install the Tavio POS app from the App Store / Google Play.
6. Pair a receipt printer if you use one (Settings → System → Printers). Prefer network (LAN) printers with the native app.
7. Run a test order on the POS: add a food item, Park, confirm kitchen if used, then close with cash or card from All Orders.
8. Walk managers through Orders, Cash up, and Analytics.

Tip: Do not invent your full menu on day one. Start with your top 20 sellers, then expand.

How Tavio fits together

Tavio connects the floor, kitchen, stock, and back office:

• Admin (desktop/mobile) — menus, stock, staff, settings, reports.
• POS / New Order — staff take and park orders (tabs by customer name).
• All Orders — open tabs, transfers, combine, close payment.
• Kitchen display — food tickets (Growth+).
• Cash up — end-of-shift money and tips.
• Stock — products and recipes deplete as orders close.

Daily loop in plain English: set up menu → staff clock in and sell → kitchen cooks → stock goes down → cash up → owner reviews sales.

Step 1 — Business setup

Settings → Business

• Venue name, location, contact details.
• Business hours — open/close for each day. Reports follow your trading day. If you close at 02:00, late sales still belong to that business day.

Settings → Categories

Create menu groups staff see on the till (Drinks, Food, Cocktails, Wine, etc.).

Settings → System (important toggles)

Settings → Security

Set the admin PIN/token for sensitive floor actions (discounts, comps, unsigned closes, recalls). Give it only to managers.

In admin: People → Staff — add each person, assign a role, and give them a short staff code for POS login.

Step 2 — Devices

Tablets and phones

1. Open Chrome/Safari (or install Tavio POS from the App Store / Play Store).
2. Sign in with staff code or owner login as needed.
3. On iPad: Share → Add to Home Screen for a full-screen feel.
4. Keep devices charged and on the venue Wi‑Fi (not guest Wi‑Fi).

Printers

Thermal receipt printers are optional but recommended. Use Wi‑Fi/LAN printers on port 9100 with the native app. Set them under system/printer settings and print a test receipt after the first order. Full steps: Hardware handbook / printer setup guide.

Warning: Test printing before Friday service. A missing printer mid-rush is chaos.

Step 3 — First menu items

1. Go to Inventory → Products.
2. Add a simple item (e.g. Castle Lite, Cheeseburger).
3. Set price, category, and whether it should go to the kitchen.
4. For cocktails later: use Recipes so ingredients deplete correctly (Growth+).
5. For spirits by the shot: see the Inventory handbook (shot pools).

On the till: Staff open New Order → pick category → tap items → Park → close payment on All Orders when the guest is done.

Step 4 — Staff and first service

1. Add staff codes for waiters, bar, and kitchen.
2. Have each person log in once on a device.
3. Place a dummy order, park food to kitchen, complete payment (cash is fine for a test).
4. Check Sales → Orders that the order appears closed.
5. Optional: run a small cash up so managers see the flow.

Common mistakes

• Business hours left at midnight defaults — skews “today” reports.
• Kitchen flag off on food items — tickets never appear on KDS.
• Everyone shares one staff code — you lose accountability.
• Full recipe build before a single live order — delay going live.

Good practice tips

Good practice: Appoint one “Tavio champion” (manager) who owns menu changes for the first month.

Good practice: Keep a laminated one-pager at the pass: how to advance kitchen tickets, who has the admin PIN, printer reboot steps.

Troubleshooting

Glossary