Help: step-by-step videos

Provecho help videos

83 short videos in English that show, step by step, how to use Provecho in the restaurant.

Point of sale (POS)

Your shift

Sign in with your PIN: Everyone signs in with their own PIN so checks, sales and tips are recorded under their name.
Clock in: Your shift starts when you clock in: your hours, sales and tips all count from there.
Lock and unlock your session: The tablet is shared: locking it keeps anyone else from ordering or taking payment under your name.
Close your shift: Before you leave, review your checks, your tips and a summary of what you sold.

Tables and checks

Get to know the floor plan: At a glance you see which tables are free, which are waiting for food and which are running late.
Open a check and take the order: The basic flow for every table: open, enter what they order and send it to the kitchen.
Items with changes and kitchen notes: No onion, extra pepperoni, well done: the kitchen gets exactly what the guest asked for.
Fix the order before sending: Guests change their minds. Before it goes to the kitchen, changes are free and don't touch inventory or reports.
Add a note to the check: Allergies, VIP guests or celebrations: a heads-up anyone who opens the check will see.
Sell an item that isn't on the menu: For exceptions like a corkage fee or a special charge, without slowing service.
Takeout order: The guest orders at the counter and doesn't take a table: the check opens under their name.
Delivery order: Enter the delivery details with the order so the kitchen and the driver have everything.
Transfer a check to a coworker: Shift change or section change: the check moves to whoever will serve it and take payment.

Corrections with approval

Void an item already sent: What already went to the kitchen costs money: removing it needs a reason and a manager's approval.
Comp an item: Give an item on the house without losing track of it: it stays on the check at $0 and shows as a comp in reports.
Apply a discount or coupon: Promotions and guest-recovery gestures, always recorded with who approved them.
Void a whole check: When the whole order no longer goes ahead: everything is voided with a reason and a manager PIN.

Payments

Take a cash payment: The most common payment: record what you received, give the right change and close the check.
Take a card payment and record the tip: You charge on the card terminal and record the payment and tip in Provecho so the drawer balances.
Split the check: When everyone pays their own: equal parts, amounts or by item, each portion with its own method.
Sell a gift card: Prepaid balance the guest buys to use or give away. It's a sale today and a redemption later.
Pay with a gift card and split payment: Redeem a gift card balance and cover the rest with another payment method.
Closed checks and reopening a check: To fix a payment entered wrong: the check reopens and is paid again, with approval.
Refund a payment: Give money back on a closed check, in full or in part, recording the reason.

Cash drawer

Open the drawer with a starting bank: Without an open drawer there's no cash control. The starting bank is where the drawer count begins.
Open the drawer with no sale and make change: Every time the drawer opens without a sale, the reason has to be recorded.
Cash paid out and paid in: Cash that leaves or enters without being a sale. Recording it keeps the expected balance right.
X report: mid-shift cash count: Check that the cash balances without closing the drawer or stopping service.

Printers

Print the check and check printers: What to do when the receipt doesn't print and how to see which printer each device uses.

Manager

Approve a server's clock-in: If a server can't clock in, the manager approves it with their PIN so the shift starts under the server's name.
Today's sales: how the day is going: Knowing mid-day whether you're up or down lets you react in time, without waiting for the report.
Close a drawer: When you close the drawer you count the cash, and whether it balanced, ran over or came up short is recorded.
Close the day: Z report: The Z report closes the business day: it brings the whole day into one final report that no longer changes.
Server bank: hand it out and take it back: When a server collects cash with their own bank, it comes out of the drawer and returns at the end of their shift, with any difference.

Kitchen display

Kitchen queue

Sign in to the kitchen display: The kitchen has its own access to see orders in real time.
Expo, Kitchen and Bar views: Each station sees only what it has to make; Expo watches the whole order go out.
Mark ready, bump and rush: How the kitchen signals an item or ticket is out, and puts late orders first.
Recall a bumped ticket: A ticket bumped by mistake or a dish that has to be remade shouldn't get lost.
Voided items and voided checks: The kitchen learns right away what it should no longer make.
Lock the kitchen display: Keeps anyone else from bumping tickets or recording inventory under your session.

Kitchen inventory

Prep: record production: What you prep ahead goes into stock and deducts the ingredients you used.
Record waste: Every recorded loss explains an inventory difference and shows where the money goes.
Receive goods from a supplier: Recording what arrives raises inventory and updates the cost of your ingredients.
Receive against a purchase order: Compare what you ordered with what actually arrived, and at what price.
Adjust inventory: When the physical count doesn't match the system, the adjustment fixes it and records why.
Reorder: what needs ordering: A list of what's running low, so you order in time and don't run out.

Restaurant dashboard

Access and account

First sign-in and password change: The first time you sign in to the dashboard you change the temporary password to one only you know.
My profile: name and password: Keep your name right and change your password whenever you need to.
Switch location, side menu and sign out: Work in the right location and sign out when you're done so no one else uses your access.

Settings

Menu: categories and items: What you build here is what your servers see and sell on the POS.
Modifiers: add-ons and options: Let the server customize the item and charge add-ons correctly.
Floor plan: The floor plan on the POS should look like your dining room so servers can find every table.
Delivery zones: Set how far you deliver so you don't accept orders you can't take.
Location details and rules: Hours, taxes, tips and house rules the POS and reports use.
WhatsApp orders: Connect your number to receive WhatsApp orders straight into the system.
Kitchen stations: Send each item to whoever makes it: kitchen, bar and so on.
Courses (starter, main, dessert): So food comes out in stages and not all at once.
Roles and permissions: Control what each position can do: take payment, void, give discounts.
Employees: adding staff, PIN and pay: Everyone needs their own PIN so there's a record of who did what.
Discount coupons: Create coupon-code promotions with limits and an expiration date.
Gift cards (prepaid balance): See how much balance your guests carry and each card's history.
Cash drawers: Set up your drawers and cash rules so drawer counts balance.
Printers and devices: Decide what prints and on which printer.
Members with dashboard access: Control who can sign in to the admin dashboard and at what level.

Inventory

Suppliers: Without suppliers there are no purchase orders or up-to-date costs.
Ingredients: The list of what you buy, with its cost and minimums, is the base of your inventory.
Sub-recipes (prep items): What you make in batches also has a cost and a stock level.
Product recipes: The recipe deducts inventory on every sale and gives you the item's real cost.
Purchase orders: Order from your suppliers in an organized way and compare later against what arrived.
Waste and adjustments: See how much money is lost and correct stock with a reason.
Inventory settings: Turn on inventory and set when it warns you about low stock.

Daily operations

Pending checks: Checks left open at day close have to be resolved so the numbers balance.
Tasks: alerts for the manager: One place with everything that needs your attention.
Find a closed check: When a guest complains or you need to review a payment, this is where you find the check.

Reports

Reports: home, dates and help: Learn to get around the reports: period, location and how to read each figure.
Sales reports: How much you sold, what you sold and where the sale came in.
Menu reports: Decide which items and add-ons to keep, promote or drop.
Staff reports: How your team sells and what labor costs.
Payment and cash reports: To balance what was collected, the cash and the gift cards.
Exceptions and losses: Voids, comps, discounts and refunds in one place to review.
Cost reports: How much of every dollar sold goes to food and to labor.
Sales tax report: Taxable sales and the sales tax you charged, to compare with what your accountant files.
Operations reports: Kitchen speed, table turns and the sales trend.