POS and Cashier System in Egypt

A point of sale and cashier system for shops and restaurants: one screen in front of the person on the counter to ring up the sale, a receipt that prints there and then, and a cash drawer that gets counted at the end of the shift. It is one half of the system we built; the other half is the accounting and stock system behind it. You start at the counter because that is where the shop starts.

The cashier screen

• Large touch buttons, each with the item's name written underneath it
• Search by barcode or by name, with items grouped into categories
• Cash, Visa or credit, and the invoice prints as soon as payment is taken
• Delivery beside the payment methods: the customer's address, the delivery charge, and who took the order out
• Hold an order and reopen it later, because a customer changes his mind and the queue does not wait

The screen is built for somebody standing at it a whole shift, not for somebody watching it in a presentation: the buttons are big enough to hit without looking, and the name written under each one means a new employee does not have to memorise pictures.

The shift and the drawer

An employee opens the shift in his own name and closes it at the end: the system shows what was rung up in cash and what went on cards, asks what is actually in the drawer, and shows the difference if there is one. This is the point at which money goes missing in a shop, and closing every shift against a written count is what stops it.

The restaurant: the copy that goes to the kitchen

An order in a restaurant prints three times: one for the customer, one that stays with the cashier, and one for the kitchen, which comes out on the kitchen's own printer or appears on a screen in there. Nobody carries paper from the counter to the chef, and no order is lost on the way.

And with every dish the cashier sells, the system deducts its components from stock by the recipe written for it: the chicken comes down by the grams that went out, not by the number of plates. That is the difference between a kitchen that knows what it has left and a kitchen that only knows what it sold.

Barcodes, and stock in each branch

Every item has a code, and labels print at ready-made sizes to go on the item or on the shelf. An item that arrives with a manufacturer's barcode keeps it; an item you weigh or pack yourself gets a code we generate for it. After that, selling is a scan rather than hunting for a name by hand.

Each branch has its own store, and a transfer between branches is recorded as a movement with a number: out of one branch and into another, not "I sent them a carton". Whoever runs the branches sees each branch's sales on their own.

What the till does not do on its own

It records the sale, it prints, and it settles the shift. Purchasing from suppliers, customer credit accounts, the profit and loss, and a full stocktake sit in the accounting system behind it — one system, entered through the door that concerns you.

The system also needs a touch screen, a receipt printer and a barcode reader, and in a restaurant a printer in the kitchen or a screen in there. If you have the hardware, we work with it; if not, we tell you what it needs before the installation rather than after it. And delivery here means recording the order that reaches you by phone or at the door: any link to the delivery apps is separate work, to be agreed before anybody promises it.

A cashier system built around your shop

The system is ZEMAVO Technology's own build, so the categories, the item names, the look of the receipt and each employee's permissions are set to the way you work, and what needs changing in the code we change ourselves, because the code is ours. Installation and training happen on the counter itself, with the people who will actually be standing at it — from New Maadi, next to the Technology Village.