SmartRestro POS Settings Guide — Configure Your Restaurant POS Step by Step

SmartRestro POS works out of the box, but ten minutes in the settings turns a generic till into your restaurant's till — your branding, your tax rules, your kitchen flow, your receipt. This is a plain-English tour of every settings page, in the order you should set them up. Open Settings in your POS and follow along.

1. General

Your foundation. Set your restaurant name, currency, timezone and language here — these flow through to receipts, reports and timestamps everywhere else. Add your receipt header and footer text (address, phone, "Thank you!") once and it prints on every slip.

2. Theme

Pick the colour theme that matches your brand. The choice recolours the whole POS — side panels, buttons and the cart — so your staff-facing screens feel like part of your restaurant, not a stock app.

3. Order & payment

This is the heart of how orders behave:

• Service types — dine-in, takeaway, delivery.
• Tax rate — your applicable sales tax %, applied automatically per line.
• Kitchen routing mode — how finalized orders reach the kitchen (covered below).
• Payment modes — cash, card, mobile wallet, and delivery charges.

Kitchen routing modes

Pick the one that matches how your kitchen actually works. Order notes print on the kitchen slip only, so the line cook sees "no chillies" without cluttering the customer's receipt.

4. Payment gateway

Connect online payment providers for prepaid orders. For Pakistani restaurants this is where JazzCash, EasyPaisa and card processing live — see our JazzCash & EasyPaisa setup guide for the full walkthrough.

5. FBR invoicing

Pakistan's real-time tax fiscalization. Enter your FBR Bearer token and seller details, test the connection in sandbox, then go live — every sale then carries an FBR invoice number and QR. We wrote a dedicated FBR Digital Invoicing setup guide for this one.

6. Products

Where you manage your menu. For each item set a selling price and a cost price — the POS shows the margin live as you type, so you know your profit on every dish before you save it. Upload an item image and it appears on the ordering grid.

7. Documents

Configure how your printed documents (invoices, receipts) are numbered and formatted. Keep numbering consistent here so your records stay clean for accounting.

8. Weighing scale

If you sell by weight (mithai, meat, loose items), connect a serial/USB scale here so weight flows straight into the order — no manual typing, no errors.

9. Customer display

Drive a second screen facing the customer showing their running order and total. Builds trust and cuts "that's not what I ordered" disputes.

10. Email

Set up outgoing email (SMTP) for sending receipts and reports. Your SMTP password is stored masked — staff can't read it back once saved.

11. Print

Your receipt's look and feel:

• Paper width — 58mm or 80mm thermal.
• Custom font — set the slip font so it matches your brand and stays crisp on thermal paper.
• Delivery contact — print your delivery number on the slip.

12. Database & backup

Your data safety net. Connect cloud backup (e.g. Google Drive) so your sales and menu are backed up automatically every day. If a device ever dies, you restore in minutes instead of losing your records.

13. Subscription & billing

Owner/manager only. See your plan, your remaining days, and manage payment. This is also where billing questions route straight to our support team.

14. Help & support

Raise a support ticket from inside the POS — it lands directly in our team's inbox, tagged to your restaurant, so we have context immediately.

The recommended setup order

1. General (name, currency, timezone, receipt header/footer)
2. Theme (brand colour)
3. Order & payment (tax, service types, kitchen routing)
4. Products (menu + cost/price for margins)
5. Print (paper width + font)
6. Payment gateway & FBR (if you need them)
7. Database backup (turn it on day one)

Do these seven and you're trading the same afternoon — the rest you can layer in as you grow.