Academy

Learn it in the order you will use it.

delEat is built to be learned the way a good phone app is: by using it. Short videos, a guide on every screen, and a path for each person on your floor through the screens their own role can reach. If you would rather be shown, a walk-through with us is part of onboarding.

42 short videos

Most under a minute, in the order to watch them.

Each one ends by naming the next. They are recorded on delEat itself with a demo restaurant, and the captions are in the picture, so they work with the sound off.

Getting started

Finding your way round the dashboard0:44
The steps
  1. Signing in opens the dashboard: today, live.
  2. The sidebar holds every screen, grouped by the job it does.
  3. Collapse it for more room. Press again to bring it back.
  4. The chip at the top sets which outlet you are looking at.
  5. Tick the outlets you want, then press Apply. Every screen follows it.
  6. The bell at the top holds your notifications.
  7. Night mode, at the foot of the sidebar, switches to Charcoal for low light. Day mode brings Paper back.
Reading tonight's numbers0:35
The steps
  1. Net sales so far today, and how it compares with yesterday.
  2. Orders today, with the average ticket.
  3. Covers and open orders: how full the room is right now.
  4. Outlets at a glance splits today by outlet.
  5. Every number is a door. Tap one to see what is behind it.
  6. Analyse turns the same board onto any range you pick.
Getting help on any page0:40
The steps
  1. Every page has its own guide. Press the round button at the top right.
  2. It says what the page is for, then how to set it up, step by step.
  3. Ticks show the steps you have already done. Watch how opens the video.
  4. Help, at the foot of the sidebar, opens on What's New and Get started.
  5. Discover more has tips for each part of delEat. More help has questions and Report a problem.
  6. Search in plain words. Open a guide, or ask delEat.
Switching outlet and brand0:35
The steps
  1. The outlet button at the top shows which outlets you are looking at.
  2. Tap it. Your outlets are listed under their brand.
  3. Tick another outlet and Apply. Every page now shows that outlet.
  4. Tick All outlets to see the whole business at once.
  5. Group puts every brand and outlet side by side.
The notification bell0:42
The steps
  1. The bell at the top counts what waits for you.
  2. Open it: newest first. Show all, or only what you have not read.
  3. Tap one to go straight to it.
  4. See all opens the inbox. Pick a group: approvals, purchasing, stock and more.
  5. Settings: choose what reaches you, in the app or by email.
  6. Mark all read clears the count.
Setting up a new company1:11
The steps
  1. A new account opens on the dashboard. A banner names anything to fix first.
  2. Open Setup. It starts on Outlet details for your outlet.
  3. Fill in the address and phone, and pick how the outlet trades.
  4. Set when the trading day ends, then Save outlet.
  5. Legal entity & VAT: press Edit. Type the legal name and trade licence.
  6. Registered for VAT? Type the TRN, confirm the statement and Save. If not, switch it off.
  7. Company: the trading name prints on your bills. Upload your logo; it saves at once.
  8. Payment types: the usual ones are ready. Add any missing one with + Type.
  9. The VAT warning has gone. Next: printers, your menu, your team and the first shift.

Front of house

Taking an order at the till0:37
The steps
  1. Open POS. The till opens on the room.
  2. Tap a free table to start its order.
  3. Tap a dish to add it to the ticket.
  4. Pick a category on the left to see its dishes.
  5. A dish with options opens its sheet. Choose, and add a note for the kitchen if needed.
  6. Change a quantity with the stepper on the ticket.
  7. Place the order. It goes to the kitchen and the bill stays open.
Taking payment, change and tips0:38
The steps
  1. Open POS.
  2. Tap the table that is ready to pay.
  3. Press Bill and pay.
  4. If the guest leaves a tip, press Add tip and pick it.
  5. Press Cash. Each amount is a note the guest might hand over, with its change.
  6. Tap what the guest hands over, then press Complete sale.
  7. Give the change shown, and choose Print, Send or No receipt.
Splitting a bill0:33
The steps
  1. Open POS and tap the table.
  2. Press Split.
  3. Split it equally: pick how many parts.
  4. Or split by item, and tap the part each dish goes on.
  5. Press Split. Each part is now its own bill.
Reading the floor and moving a table0:28
The steps
  1. Open Floor. Every table, by section.
  2. The key shows open, occupied, billed and needs clearing.
  3. Each table shows its bill so far and how long it has been sitting.
  4. To move a party, tap their table and press Move table.
  5. Tap the table they are moving to. The order goes with them.
Adding a menu category0:27
The steps
  1. Open Menu.
  2. Press Category at the top.
  3. Type the category name.
  4. Pick the kitchen station its dishes print at.
  5. Press Save. The category is in the list, ready for its dishes.
Adding a dish with options0:41
The steps
  1. Open Menu. It sits under Menu & stock in the sidebar.
  2. Pick the category the dish belongs in.
  3. Press Menu item.
  4. Type the name and the price.
  5. The category is already set from the one you picked.
  6. Tick the option groups it comes with.
  7. Press Create item.
  8. Done. Spice level is required, so the till always asks for it.
Marking a dish 860:31
The steps
  1. Open Menu.
  2. Find the dish with Search all items.
  3. Tap On under Status. It turns 86 and the till stops selling it.
  4. On the till, the dish is marked and cannot be added.
  5. Back in Menu, tap 86 to put it back on.
Reopening a paid bill0:31
The steps
  1. Open Orders.
  2. Pick Paid to see the settled bills.
  3. Pick the bill to correct. It opens beside the list.
  4. Press More actions, then Reopen.
  5. Give the reason, then Reopen. The payments come off.
  6. The bill is back on the till under the same invoice number. Correct it and settle it again.
Taking a booking and seating it0:43
The steps
  1. Open Reservations.
  2. Press New reservation.
  3. Type the guest's name and phone.
  4. Set the party size and the time.
  5. Suggest picks the smallest free table that seats them.
  6. Take the booking. It joins the book for that day.
  7. When they arrive, press Seat.
  8. Pick the table, then Seat them.
Running the waitlist0:35
The steps
  1. Open Reservations.
  2. A party at the door? Press Add to waitlist.
  3. Type their name, the party size and the wait you quote.
  4. Add to the queue. They sit on top of the book, under Waiting now.
  5. When a table frees up, press Seat.
  6. Pick a free table that fits, then Seat them. They leave the queue.
Setting prices by outlet0:28
The steps
  1. Open Menu.
  2. Switch the view to Prices by outlet.
  3. Each outlet sits beside the Default price. More outlets scroll in from the side.
  4. Type a price in an outlet's cell. That outlet now sells the dish at it.
  5. Clear the cell to go back to the Default.
Creating a promotion0:45
The steps
  1. Open Promotions.
  2. Press Promotion.
  3. Name the offer and pick its kind.
  4. Set the value, what it applies to and any minimum spend.
  5. Where: tick the outlets. Leave them all unticked to run everywhere.
  6. When: the dates, the days and a time window, for a lunch or happy hour.
  7. Put live now. The till applies it by itself, inside that window.
Finding a loyalty member on the ticket0:30
The steps
  1. Open POS and the table's bill.
  2. Press Add member.
  3. Search by name or phone.
  4. Pick the member. Their card sits on the bill.
  5. Points are earned when the bill is paid, and can pay for it too.
Selling and redeeming a gift card0:43
The steps
  1. Open Loyalty, then Gift cards.
  2. Press Sell a card.
  3. Type the amount and pick how the guest paid.
  4. Sell. The new card and its 16-digit number show.
  5. To spend it, open the bill on the till and press Bill and pay.
  6. Tap More, then Gift card. Type the number and Check balance.
  7. The balance fills the amount. Change it if needed, then Take.

Kitchen

Bumping and recalling tickets0:31
The steps
  1. Open Kitchen. Tickets arrive by station and age in front of the cook.
  2. Each ticket shows where it is going, how long it has waited, and what to make.
  3. Press All ready when every dish on it is up.
  4. Press Bump and the ticket leaves the screen.
  5. Bumped one by mistake? Press Recall.
  6. Anything bumped in the last thirty minutes is here. Bring it back.
All day, expo and stations0:27
The steps
  1. Open Kitchen.
  2. Pick a station. The screen shows only the lines it makes.
  3. Expo puts every station on one board, each line marked with its station.
  4. All day lists everything still to make, biggest first.
Writing a recipe and reading food cost0:43
The steps
  1. Open Menu.
  2. Press Recipe on the dish.
  3. Each line is an ingredient, its cost, the quantity in one portion and its sub-total.
  4. Search an ingredient and pick it to add a line.
  5. Type how much one portion uses.
  6. Cost, food cost and profit update as you go, with a suggested price for your target.
  7. Save draft keeps your change. Sales and stock still use the published recipe.
  8. Publish when it is right. From then on, each sale takes these quantities off stock.
Allergens from the recipe0:38
The steps
  1. Open Menu, then Edit on the dish.
  2. Allergens from the recipe lists every allergen its ingredients contain.
  3. They come from the ingredients. Open Inventory, then Ingredients.
  4. Open an ingredient to see or change what it contains.
  5. Change one, and every dish that uses it follows.
  6. On the till, the tile carries the allergen mark, and About this dish lists them.

Back of house

Ordering from a supplier0:55
The steps
  1. Open Inventory, then Purchase orders.
  2. Press New purchase order. Pick the supplier and where it is delivered.
  3. Suggest order adds what is running low, up to its par level.
  4. Add more from the supplier's list. Under their minimum order, delEat says so.
  5. Save as draft, then open the order to check it.
  6. Send by email. The supplier gets a PDF and a link. Where approval is on, another person approves first.
  7. The link opens the order for the supplier. They confirm it as it is, or confirm with changes.
  8. Their answer shows on the order, ready for the delivery.
Asking for stock and new items1:18
The steps
  1. Open Inventory, then Requests. A request asks for stock without picking a supplier.
  2. Press New request. Fill to par adds whatever is below its par level.
  3. Search for anything else and type how much, in the item's own unit.
  4. Save and submit. It waits for head office under To review.
  5. Never bought it before? New items, then Ask for a new item.
  6. At head office, To review lists each request. Decide each line.
  7. Approve it from a supplier, or as a transfer from another store. Create orders makes them.
  8. New items waits under To decide: approve it as shown, or turn it down with a reason.
Booking wastage0:53
The steps
  1. Open Inventory, then Wastage. Each event shows its date, reason and value.
  2. Press Record wastage. Pick the stock location and the reason.
  3. Add each item and how much was thrown away.
  4. Leave the date empty for today. A note or a photo helps whoever checks it.
  5. Save wastage. The stock comes off at its cost. Where approval is on, it waits first.
  6. A whole dish? Waste a dish takes its recipe off stock in one go.
  7. Open any event to see what it cost. Repeat books it again, Reverse undoes it.

Money and reports

Opening a shift and counting the float0:30
The steps
  1. Open Shift.
  2. Press Open shift.
  3. Count the float into the drawer, note by note. The total adds up as you go.
  4. Press Open shift. The close is measured against this float.
Paid in, paid out and safe drops0:33
The steps
  1. Open Shift. Cash movements live in the drawer panel.
  2. Paying a supplier from the drawer? Press Paid out.
  3. Type the amount and the reason, then confirm.
  4. Taking cash to the safe works the same way: press Safe drop.
  5. Every movement is listed, and the cash expected follows it.
Closing a shift and the Z-report0:52
The steps
  1. Open Shift. The tiles show where the shift stands.
  2. Press Close shift.
  3. Count the drawer, note by note.
  4. The variance is read against the system. Green agrees, amber is a small difference.
  5. Add a note for the manager if anything needs explaining.
  6. Press Close and print Z-report.
Running and exporting a report0:30
The steps
  1. Open Reports.
  2. Pick the range.
  3. Pick the report.
  4. Read it on screen.
  5. Export CSV or Excel takes it into a spreadsheet.
  6. Export data gives you the rows under every report, for any range.
Reading the P&L by outlet and brand0:38
The steps
  1. Open P&L.
  2. Pick the outlet and the month.
  3. Revenue, gross profit, operating profit and food cost sit on top.
  4. The statement runs from revenue down to operating profit, with each line's budget beside it.
  5. Open a line to see the rows it is made from.
  6. Brands splits the outlet's profit between the brands it trades.
  7. Profitability sets each outlet side by side, with its break-even.
Recording an expense with its receipt0:38
The steps
  1. Open Expenses.
  2. Press New expense.
  3. Type the amount as paid and pick where it was paid from.
  4. Pick the category, then the vendor and what it was for.
  5. Tick Tax invoice received. The VAT inside is filled in at 5%.
  6. Attach photo adds the receipt.
  7. Record expense. It joins the spend book, and its receipt opens from the row.
Receiving a delivery into stock0:44
The steps
  1. Open Inventory, then Receiving.
  2. Press Receive delivery.
  3. Pick the purchase order. Each line starts at what is still owed.
  4. Take a photo of the invoice and delivery note that came with the goods.
  5. Type what really came. If it is short, choose why.
  6. A discount on the bill goes on its line. Free of charge is a switch.
  7. Add the supplier's invoice number.
  8. Save as draft to finish later, or Save receipt. The stock goes up.
Counting stock0:55
The steps
  1. Open Inventory, then Stock takes.
  2. Press Start count. Pick a full count or one category, then the location.
  3. Blind count hides what is expected from the counters. Leave it off to see it.
  4. Count in packs, plus any loose units. The total shows under the item.
  5. Each line saves itself as you count. Save and close to finish later.
  6. Submit count. Lines nobody counted stay as they are, or go to zero.
  7. Check the variance against what the system expected.
  8. Post variances. The stock now matches the shelf.

Operations

Adding a staff member0:33
The steps
  1. Open Staff.
  2. Press Staff to add someone.
  3. Type their name and mobile.
  4. Pick their role. The role decides what they can open.
  5. Give them a six-digit POS PIN for the till.
  6. Tick any other outlet they work at, then Save & continue.
  7. The rest of the record can follow later: papers, pay and the first shift.
Recording a fridge round0:30
The steps
  1. Open Kitchen safety. Log round is the first tab.
  2. Pick the round you are doing.
  3. On each unit, press Log reading.
  4. Type the temperature and save. The target is shown above the keypad.
  5. In range turns it green. Out of range asks what you did about it.
Changing what a role can do0:27
The steps
  1. Open Staff, then Roles & permissions.
  2. Each role shows how many people hold it and what it may do.
  3. Press Edit on the role.
  4. Switch on what it may do, or off what it may not.
  5. Save. Everyone on that role works to the new rules.

Channels

Delivery orders on the till0:28
The steps
  1. Open Online orders. Every platform lands on one board.
  2. Each order shows its platform, its number and its total.
  3. Orders move along as they are accepted, made and sent out.
  4. Move each order on: Ready when the bag is packed, Dispatched when the rider leaves.
  5. The kitchen sees the same orders, with the platform and the brand on each ticket.

Platform

Finding a setting in Setup0:24
The steps
  1. Open Setup.
  2. Type what you are looking for in Search.
  3. The settings that match show. Pick one and it opens.
  4. Or work down the list: your account, this outlet, then till and menu, guests, team, company, integrations and admin.
What happens when the network drops0:39
The steps
  1. The network drops. Offline shows at the top, and the till carries on.
  2. Start an order as usual.
  3. Add the dishes. The menu comes from the last sync.
  4. Send it to the kitchen. With no server, the ticket prints straight from this device.
  5. Until it syncs, the order carries this till's own number, like A1.
  6. When the line is back, the till sends what it kept. In Orders it has its server number.
Your plan and add-ons0:50
The steps
  1. Open Setup, then Subscription. Your plan, its outlets and the monthly total.
  2. Included in your plan lists every module you already have.
  3. Available as add-ons: each is priced per outlet a month. Press Add.
  4. You see today's charge for the rest of this period, then the monthly price.
  5. Add and pay. Paid by bank transfer, it switches on when the invoice is paid.
  6. Change plan: pick a plan and a billing cycle. The summary shows the difference.
  7. A plan that holds an add-on still unpaid waits: pay that invoice first.

What onboarding covers

Three things, before your first shift on it.

Menu loadingYour categories, items, prices, modifier groups and photos go in before you sign in, so the first screen you see is your own restaurant and not a sample one.
Printer configurationThe local print agent, your network, USB or Bluetooth printers, the templates and the category routing, so a ticket reaches the station it belongs to.
A walk-through, if you want oneMost teams learn from the videos and the guide on each screen. If yours would rather be shown, we take them through it remotely, on your own menu and tills, following the paths below.

Moving off another system? Migration from Sapaad or a CSV runs first (Foodics, Square and Lightspeed on request), with a map, a preview, a dry run and a rollback, so you learn on your own data rather than on a blank account. See support.

How roles work

Nobody learns a screen they cannot open.

delEat is deny by default: a role holds only what it is explicitly granted, and the server checks it rather than the screen. Ten roles come set up out of the box, including Owner, Manager, Supervisor, Cashier, Waiter, Kitchen and Finance, and every one of them is yours to edit under Setup, Staff, Roles and permissions.

That is why the paths below are short. A waiter's path is the waiter's screens. Everything else belongs to somebody else's path.

A path for each role

Five paths, in the order to learn them.

Cashier

The shortest path, and the one to learn first, because it is the one a shift cannot start without.

  • Open the shiftCount the float into the drawer. That figure is what the close is measured against. Shift and cash-up
  • Take an orderStart in the room or at the till, add items off the photo grid, change a line on the stepper, and send it to the kitchen without settling it. Point of sale
  • Bill and take paymentThe payment sheet with its numpad, quick tenders and change, split bills and tips. What the payment sheet does
  • Split a billChoose what goes on the second bill. It becomes its own order with its own number, so it can be paid and printed on its own. Splitting a bill
  • Learn where the limit isA discount over your limit needs a manager. Knowing that before service beats finding out during it. Roles and permissions
  • Close and cash upDeclare the cash, print the X read during the shift and the Z report at the end, and read the variance against your own name. The cash-up
  • Clock in, and the fridge roundEvery role clocks in from a phone, and recording a temperature round is floor work rather than management. Kitchen safety

Waiter

The floor path. Shorter than the cashier's: a waiter takes orders and moves tables, and does not open or close the drawer.

  • Read the roomTables by section, with open, occupied, billed and needs-clearing on the face of them, and how long each has been sitting. Floor and tables
  • Seat and move a tableMove a party to another table and keep the ticket with them. Merging two tables is coming soon. Moving a table
  • Order on a handheldThe same system in the browser, cut down to what a phone in a hand needs, taken at the table rather than remembered back to a terminal. Waiter handhelds
  • Options and kitchen notesRequired modifier groups, the options sheet, and a note the kitchen actually reads. The options sheet
  • Find the guestLook up a member on the ticket, so points and history attach to the right person. Loyalty and CRM

Kitchen

Best learned on the pass, on the screen, during a real service. It is five things and then practice.

  • Bump a ticket, bump a lineTickets arrive by station and age in front of you. Bump a line when it is away, bump the ticket when it is done. Kitchen display
  • RecallAnything bumped in the last thirty minutes comes back, for the times it should not have gone. Recall
  • All day and ExpoAll day is everything still to make, biggest first. Expo is every station on one board. All day and expo
  • Prep targets and late flagsSet the target, set the minutes at which a ticket counts as late, and let the board tell you rather than the front of house. Prep targets
  • The fridge roundOne unit at a time on a large keypad. A reading out of range will not save until a corrective action and a note are chosen. Kitchen safety

Manager

The longest path, and the one worth taking in two sittings: the floor first, then the week.

  • Everything the floor roles learnA manager approves what a cashier cannot do alone, so the manager's path starts with the cashier's screens. Point of sale
  • Approvals and exceptionsDiscounts above the staff limit, voids, cancellations and refunds, each with a reason attached and each on the exceptions reports afterwards. Exception reports
  • The board for tonightThe dashboard, its widgets, and every number on it opening onto the detail behind it. Dashboard
  • Stock and the spend bookReceiving, wastage, counts, transfers between locations, and recording an expense with its receipt and its recoverable VAT. Inventory · Expenses
  • The roster and the registerBuild the week, copy last week, and review the missed clock-ins your team files rather than fixing them silently. Roster and attendance
  • Online ordersThe live inbox, accepting and declining with a reason, the exceptions queue, and pushing menu, prices and availability out to the platforms. Online orders · Delivery
  • The operating recordWhat is due next on compliance, the temperature rounds, the service calendar, and the numbers in the directory when something breaks at nine on a Friday. Compliance · Directory
  • Outlet setupSections and tables, printers and templates, till behaviour, discounts and reasons. The pieces a manager changes without calling anybody. Setup

Owner

The owner sees everything, so this path is about the screens nobody else opens rather than about the floor.

  • The monthP and L, cashflow and profitability on one outlet or all of them, revenue by order type down to operating profit, and break-even revenue with its own assumptions printed beside it. P and L, cashflow and profitability
  • What the numbers are notThe VAT position is an indication for the quarter, not a filed return, and staff costs carry an estimate until a payroll run is approved for the month. Knowing that is part of learning it. The limits, stated
  • The reports that matterBusiness summary, item profitability, dish margins, staff sales and settlements, all costed off real recipes and all out to CSV. Reports
  • Payroll and the salary fileA run built off the hours already clocked, advances, service charge, settlements, and a WPS file whose excluded list names the missing field rather than dropping a person quietly. Payroll and WPS
  • Recipes and food costCosted dishes, dish margins, and a price that recalculates as you type. This is the part that usually changes a menu. Recipes and food cost
  • Roles, and who sees the moneyEditing a role, scoping somebody to one outlet, and deciding which of your people ever see cost and margin. Staff and permissions
  • Several outlets, several sets of booksHead office holds the recipes, each outlet keeps its own books, and the reporting scopes to whichever you are standing in. Multi-outlet and group chains
  • Ask it a questionPlain language, answered off your own reports, for the numbers you want on a Sunday and do not want to go looking for. Ask delEat

Inside the product

The product does the teaching.

  • A guide on every pageThe round button at the top right says what the page is for, then how to set it up, step by step, with a tick for each step already done. Help, at the foot of the sidebar, opens on what to do first: this page’s guide, the setup checklist with what is still left, and a tour. Below that sit every guide and tour by area, the videos, and one search across all of it that can also ask delEat.
  • What’s newEach update opens with a short sheet: a picture and a sentence or two for every change, in English and Arabic. It waits until nothing else is open, and never comes up on the till.
  • Guided toursA walk through a screen, one control at a time, with the arrow keys moving between steps and Escape stopping. Eight screens have one today, including the dashboard, the till, the shift, orders, guest ordering, expenses, reservations and loyalty. More arrive with each update. The first time a control matters, a one-line tip points at it, and steps aside while anything else is open.
  • Finish setupA readiness ring in the rail counts down what is still left to configure, and takes itself away when nothing is.
  • The knowledge baseShort written answers by family, each one pointing at the page that explains it properly. Open the knowledge base
  • Live chatA person, twenty four hours a day, seven days a week, from Dubai. During a first week that matters more than any manual. See support

Rather be shown?

Tell us who is on your floor.

Most teams never need one, but a remote walk-through on your own menu and tills is part of onboarding on every plan. Tell us the roles and the shift pattern and we will fit it around service rather than through it.

Ask for a walk-through Start free