Powered by Ordo
Your branch right now, refreshing by itself.
Home is the cockpit - the first screen an owner or manager sees. It shows the selected branch right now: how many orders sit at each stage, what the day has taken, cash collected, the alerts that want you, and a feed of orders as they land. Nearly the whole page refreshes itself about every 30 seconds and new orders push in live, so there is no reason to press F5; only the Sales Analysis panel sits still until you pick a period. Press Ctrl+K anywhere in the dashboard (Cmd+K on a Mac) to jump to any page by name, or press ? on this page for the keyboard shortcuts.
What you can do here
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Search every screen, and see how they connect.
The Help Center explains Ordo itself - every screen, what it is for, what you can do there, and the traps people fall into. Search one box to find a topic, or browse the topics by category. Guided walkthroughs string screens together end to end, so you can see how menu, stock, orders, payroll and profit actually feed each other. Owners, managers and cashiers can all read it. Kitchen and rider logins do not use the dashboard, so it is not open to them.
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One page of tabs - some personal, some brand-wide, some just this device.
Settings is the hub for everything you configure, laid out as tabs down the left. Knowing a tab's scope is the whole trick: some are personal (theme, fonts, sidebar order, password), some change the whole brand (branding, order number format, pizza sizes, kitchen speed targets), some belong to one branch (trading hours, delivery charges, website ordering, which service screens you use), and the receipt printer belongs only to the machine you are sitting at. The small (i) beside each tab tells you exactly what it does and who it affects.
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Every location you run, set up in one place.
A branch is one physical shop. One brand can run many, and each keeps its own menu, prices, orders, stock and money completely separate - which is why almost every other page shows only the branch you currently have selected. This is where you add a location, set its address, hours and timezone, and set the sales tax it charges. Only owners can open it.
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Everything you sell - one list behind every screen.
Your menu is what customers can order, and the website, the mobile app and the till all read this same list. It is built from five pieces: sections (Pizzas, Sides, Drinks), items, a price per size per channel, option groups (Which crust? Extra toppings?) and availability windows. An item can also carry a recipe - the ingredients behind it - which is what makes stock deduction and food-cost tracking automatic; recipes are attached by an admin behind the scenes.
What you can do here
Pro tips
Build or update a whole menu from one spreadsheet.
Instead of typing items one at a time, upload a single .xlsx workbook and Ordo creates or updates the sections, items, per-channel prices, option groups, availability and deals for the branch you have selected. Three sheets are required - Categories, Menu_Items and Item_Prices - and the rest are optional. It is the fastest way to open a new branch or copy an existing menu.
What you can do here
Pro tips
Download this branch's whole menu as a spreadsheet.
Download everything on the selected branch's menu as one .xlsx file - sections, items, every channel's prices, option groups, availability, deals and links to the product photos. The workbook uses exactly the sheets and columns the importer reads, so it round-trips: re-import it here or on another brand and the menu comes back. That makes it your backup, your import template, and the quickest way to clone a menu.
What you can do here
Pro tips
Bundles built out of your real menu items.
A deal is a bundle - 2 pizzas, a side and a drink for Rs 1,500 - that a customer buys as one package. Because it points at real menu items rather than a made-up combo product, every part still becomes its own kitchen line, still deducts its own ingredients, and still costs correctly. You pick a discount style, add the components, and choose the channels and dates it runs on.
What you can do here
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Set up the dine-in tables in your branch.
Every dine-in table you have lives here: its number, an optional name like Window Seat, how many people it seats and where it sits in the list. Tables are the foundation the live status grid, the floor plan and the POS floor map are all built on - without one, a dine-in order cannot be tied to a real table or a running tab. Table numbers have to be unique inside a branch, so T1 can exist once per store.
What you can do here
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See which tables are free and which are seated, live.
A live grid of every active table: a green dot and the word Free, or an amber dot and a running clock showing how long that party has been sitting. It re-checks the server every five seconds, so a manager can read the room from the office or the counter without walking the floor. This screen only reports - seating a party, adding a round and settling up all happen on the POS floor map.
What you can do here
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Arrange your tables on a map of the room.
Drag each table around a canvas until the screen matches your real dining room, then set its shape - square, round or rectangle - and how many it seats. Positions are stored as a share of the room rather than as pixels, so a layout drawn on a big counter monitor looks right on a small waiter tablet. What you save here is what staff see on the POS floor map, with one catch: a table you have unticked as Active still shows in this editor but never reaches the till.
What you can do here
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Every order, from every channel - and exactly where each one is.
Every order this branch has taken, newest first - counter, phone, website, app and WhatsApp. Each order climbs a fixed ladder: Received -> Confirmed -> In Kitchen -> In Oven -> Ready, and then either straight to Delivered for dine-in and takeaway, or the long way round through Assigned to Rider -> Out for Delivery -> Delivered. Steps cannot be skipped, and every move records the screen it came from, so this page always gives you an honest answer about where an order is stuck and who last touched it; moves Ordo makes for you, such as auto-confirm, are signed System rather than a person. Open any order for its items, how long it sat in each stage, its full stage history, any edits, and a Payment panel that says how it was paid and whether the money has actually arrived. If a stage move is refused - because the ladder does not allow that step, or because you are not a manager - the page now says so in plain words at the top instead of failing with a blank screen.
What you can do here
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Choose which orders confirm themselves, and which wait for a human.
Every order lands at Received. This page decides which ones jump straight to Confirmed - and onto the kitchen screen - and which ones queue up until a staff member accepts them. There is one switch per source: prepaid online, cash on delivery, POS, WhatsApp and phone. The page also shows how many orders are held at Received and lists the 25 newest, so you can click straight into any of them and confirm it there.
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Every payment against an order, and where the money really got to.
One row per payment taken for an order - cash, cash on delivery, JazzCash wallet or card, EasyPaisa and Safepay - with the amount, the order number, the customer and the true state of the money. Cash-on-delivery rows no longer show a raw gateway word: they read to collect on delivery, cash owed, cash received, settled at the door, or written off, because a delivered COD order counts as succeeded the moment it reaches the customer, which is not the same as anyone holding the cash. There is a search box at the top: type an order number, or the transaction reference a customer showed the rider, and the matching payment comes straight up. Owners and managers can force a payment's status by hand when a gateway leaves one hanging, but only sensibly - you cannot succeed a payment that already succeeded, and you can only refund one that did.
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What customers may pay with online, per branch.
Six switches: Cash on Delivery, Credit / Debit Card and Mobile Wallet, each set separately for delivery orders and for pickup orders. They control what your storefront website offers at checkout, and checkout re-checks them on the server whatever the channel, so nobody can slip through with a method you turned off. The mobile app still lists every method at checkout today, so a customer who picks one you turned off there is turned away when the order is sent.
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Your customer book - phone, addresses, orders and points.
The 200 customers that best match your filters, out of everyone who has ever ordered from you, keyed on their phone number with spaces, dashes and brackets stripped out, so 0300-123 4567 and 03001234567 are one person and not two - though a counter order saves the plain 03001234567 while the website, the app and WhatsApp save +923001234567, so the same person can still show up twice.
What you can do here
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Ring up orders and take payment at the counter.
OrdoPOS is the counter till. Choose the order type - Dine In, Takeaway or Delivery - tap items into the ticket, then Send to Kitchen (which fires the food and takes no money) or Pay. Prices on screen change with the order type because each channel has its own price list, and when you charge, the server prices the whole basket again from the live menu, so a stale screen or a wrong figure can never undercharge. The pay button and the confirmation now name what really happened: Charge when the money comes in at the counter, Settle for a dine-in tab, and Place order plus the amount to collect on delivery when the customer will pay the rider at the door, so a cash-on-delivery ticket is never described as paid. A dine-in ticket can be pinned to a table so the round joins that table's running tab, website, app and WhatsApp orders land here as a beeping alert panel you accept or cancel, and if you take cash while no till is open the confirmation tells you so on the spot.
What you can do here
Pro tips
Run dine-in service from a live map of the room.
This is the counter staff view of the dining room. Green tiles are free, amber ones are seated and gold means the party has asked for the bill; every occupied tile carries a seating timer and the running total. Tap a free table to enter the covers and start the order, or tap an occupied one to read the running tab, add another round, print the guest bill or settle up. The tab on this screen adds every round into one bill, but a cashier can still press Start a separate bill back in OrdoPOS, and each separate bill is then settled and invoiced on its own.
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The screen your kitchen cooks from.
OrdoKDS turns every live order into a ticket showing its items, sizes, extras and notes, with a timer that changes colour as the clock runs. Cooks tap one button at a time - Confirm, Start Cooking, Oven, Ready - and Ready clears the ticket off the board: dine-in and takeaway are finished, while a delivery order moves to the FOH pass, and Ordo looks for a rider if your branch runs the Rider app and your plan includes automatic assignment. Tickets appear and disappear live, so nobody has to refresh anything. This is the cloud board - the OrdoKDS tablet app in the kitchen is a separate screen driven by your POS computer, so bumping a card there does not move a ticket here.
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The hand-off counter between the kitchen and the customer.
Front of House is the packing and checking bench after the kitchen. It shows exactly two kinds of order - Ready and Assigned to Rider - each on a card with a live timer that turns amber then red, so a bag never sits forgotten under the heat lamp. Tick Packed and QA as you work, hand off dine-in and takeaway orders to complete them, and put a rider on every delivery. The board updates live and shares its timing rules with the kitchen screen.
What you can do here
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Open your drawer with a float, then count it blind at the end.
A till is one cashier's cash drawer for one shift. You open it with the float - the change money already in the drawer - and from then on every cash sale you take drops in automatically, tagged with its order number, alongside rider cash you receive and any paid-in or paid-out you record by hand. At the end of the shift you count the real notes and submit that figure on its own; the moment you submit, the page tells you what you counted, what the till expected and the difference. Cash taken while no till was open is not lost - it is held against the branch as cash awaiting assignment, listed at the top of this page, and a manager can attach it to a drawer that is still open. Managers and owners see every till at the branch here with the money columns; a cashier sees only their own.
What you can do here
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Accept or dispute the money a cashier said would come later.
A cashier can take an order as owed - cash a regular will pay on the next round, a delivery whose rider has not come back yet - and each one lands here for somebody with authority to look at. The queue shows who took it, for which order, how much and when, and you either accept it (the receivable stands until it is settled) or dispute it with a written reason. Disputing is a verdict, not a deletion: the record stays on the books and the money is still owed, so nothing can be made to disappear by clicking. Reviewing history is never switched off with the feature - a tenant that stops taking pendings still has the ones it already took.
What you can do here
Sign off the drawers that did not balance.
When a cashier counts a drawer and the count does not match what the till expected, the till cannot close itself - it lands here, oldest first, showing whose till it is, what was expected, what was counted and the difference (red for short, green for over). A drawer that balanced to the rupee closed itself and never appears here. This is your queue, not the cashier's: they have finished with that drawer and can open their next till without waiting for you. Open a till from here to read its full drawer ledger before you sign it off with a note.
What you can do here
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Get cash-on-delivery money off the road and into a drawer.
When a customer pays cash on delivery the rider collects it out on the road, and that money never enters a drawer by itself - marking an order delivered writes nothing to any till. This page lists every delivered cash-on-delivery order whose money is still owed, grouped by rider, with a total each, and one group for cash with no rider recorded against it. Open a rider, tick only the orders you are settling, type what you actually counted, and the screen shows the selected total and the difference before you confirm; confirming pays down the oldest orders first and ends on a receipt naming what went against each order and what is still owed. If the customer paid the rider at the door by JazzCash, EasyPaisa or bank transfer instead, record that here too with the transaction reference - no cash moves, so your drawer and your close-out count do not change. The amount a rider sees in their own app is this same server-worked-out figure, so it drops the moment you receive their cash.
What you can do here
Pro tips
Count in the cash your delivery boy brought back.
For a branch that sends deliveries out without our rider app. Nobody is logged in as a rider, so nothing tells the system the money came back - the order shows as delivered and its cash sits owed to your business forever, and your till never balances. This page is where you say the money arrived. It lists every delivered cash-on-delivery order whose cash has not reached a till, oldest first, with the outstanding total in large type at the top. Tap Select all when the notes match - which is the usual case - or tick just the orders you have money for; the expected figure follows what you tick and the Received box fills itself in, so a matching count is one tap. If what you counted is not what was expected, the difference is shown before you confirm and you are asked why. Confirming puts one paid-in line into your own open till for exactly what you counted, clears those orders, and shows you the money in your drawer straight away.
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Your daily close-out, all on one page.
The Z-Report is the one page a manager reads to close a trading day - the bridge between what we sold and what money we actually have. It opens on yesterday, the last completed trading day, and pulls together headline sales with the change against the period before, how the money came in, sales by channel and order type, voids and refunds, the day's single cash variance figure, every till with its float, expected, counted and difference, and the best-selling items and deals. Cash that was taken while no till was open gets its own panel underneath the drawer table, naming each sale, who took it and whether it has since been assigned to a drawer. Print it as an 80mm thermal slip to clip to the cash bag, or export the numbers to CSV or Excel.
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Everything your kitchen buys, makes and counts.
Ingredients are the raw materials, prep items and packaging behind every dish - flour, cheese, sauce, boxes. This is the catalog for your whole business: one entry per item, with its unit, cost per unit and low-stock level. Ingredients are shared across every branch, but how much you hold is a separate number per branch, so the branch you are in decides the On Hand and Stock Value columns you see here.
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What you asked a supplier for.
A Purchase Order records what you ordered from a supplier, in what quantity and at what agreed price, numbered like PO-GJ01-0001. A PO is intent only - it does not change your stock by a single gram. Stock moves at the next step, when the van arrives and you receive the delivery against the order.
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Every delivery you have taken in, in one place.
A Goods Receipt is the record of what actually arrived from a supplier and what you really paid, numbered like GRN-GJ01-0001. This is the exact moment stock goes up: each received line becomes a new batch at the real cost, and a movement is written for it. Receipts are created for you when you receive goods on a purchase order - this page is the ledger of all of them.
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Who you buy from, and what they charge you.
Suppliers are the vendors who sell you ingredients. Keep their contact details and payment terms here, then link each ingredient to the suppliers you buy it from with a price per unit, and tick one as preferred. Those links are what recipe costing reads when it works out what a dish costs to make. The purchase order form does not use them yet - it lists every ingredient and asks you to type the price - so treat a link as a costing record rather than a shortcut.
What you can do here
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Turn what gets binned into a number you can act on.
When something spoils, burns, gets dropped or comes back from a customer, log it here. The quantity is taken off stock from the real open batches at their real cost, so your shelves stay honest and the loss shows up in money rather than vanishing. Anything wasted beyond what those batches hold, such as surplus a stock count added, comes off at Rs 0 because there is no batch price to read. The standard reasons are expired, damaged, kitchen error, customer return, theft suspected and overproduction.
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Each delivery is its own pile, at its own price.
A batch is one pile of stock from one delivery or one production run, with its own quantity, its own real cost and its own code. Buy mozzarella twice at two prices and you hold two separate piles at two separate prices - which is exactly what makes an honest food cost possible. When stock is used, the oldest batch is taken first, and for ingredients with Track expiry ticked the soonest-to-spoil batch goes first instead.
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Count the shelves, then price the difference.
A stock count is a stocktake: you type what is physically there, and the difference against what the system expected is worked out per line and valued in rupees. Posting the count corrects stock to match reality and writes an adjustment movement for every line that moved. It is the single best way to catch theft, spills and quiet mistakes before they become a month of bad numbers.
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Making dough, sauce and anything else in-house.
A production run is the act of making a prep item. You say what you made and how much; the raw inputs are consumed from stock oldest-first following the prep recipe, and the finished item lands as a fresh batch at its real cost. Costs cascade all the way through - expensive flour makes expensive dough makes an expensive pizza, with nothing guessed at any level.
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The rule for making something you make yourself.
A prep recipe says how a prep item is made and how much it yields - for example, pizza dough yields 2 kg from 1.2 kg flour, 10 g yeast, 15 g salt and 30 ml oil. Production runs read it to consume the right inputs and to work out what the finished item actually cost. Inputs can themselves be prep items, so a sauce made from tomatoes prices itself and then prices every pizza that uses it.
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What each thing on your menu is actually made of.
A recipe lists the ingredients in one serving of a menu item. It is what makes selling a pizza take the flour, cheese and sauce out of your stock, and it is where your food cost comes from. An item with no recipe still sells perfectly well, but it deducts nothing from stock and records no cost - so it shows up as pure profit on the Item Margins report, which is never true. This page lists every item with no recipe first, so you can see the gap rather than average it away.
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Where your stock and your food cost quietly stopped agreeing.
When an order is delivered, the ingredients in it come out of stock and its food cost is recorded. This page lists the times that did not happen. Two things land here: an order whose deduction hit an error, and an order containing an item that has no recipe. Either way the sale went through and the money counted, but your stock did not move and the cost never reached your P&L. An empty page means every delivered order was accounted for.
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The diary that every stock number is built from.
Ordo never stores how much cheese you have as a number somebody edits. It stores every signed change - a delivery in, a sale out, waste, production, a count adjustment - and the quantity on the shelf is simply that diary added up. That is why there is always a trail when a figure looks wrong, and why a reversal is a new opposite line rather than a deletion.
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Four answers about your stock, in one place.
Pick a date range and switch between four views. Valuation tells you what your stock is worth. Waste Analysis tells you what you are losing and why. Movement Summary shows net stock in and out by reason over the period. Variance shows what your stock counts found, line by line and in rupees. Together they turn a pile of movements into decisions about what to buy and what to stop leaking.
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Your delivery radar - every rider, every order going out.
Every rider is a coloured dot on a real map - green free, amber carrying an order, grey off shift - and every delivery order sits as a card beside it from the moment it is ready until it is delivered, showing how long it has been waiting since it was placed. Get an order onto a rider by dragging a rider card onto it, or press Auto-Assign: Ordo looks at the riders who are free, scores them on how close they are to your shop, and offers it to the best one. The rider then has 60 seconds to accept on their phone, and the order card counts down while you wait. If they decline or the clock runs out, Ordo moves straight on to the next-best rider.
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Your delivery team and their phone logins.
Riders are the people who carry orders to customers. This is where you add them - name, phone, vehicle and plate, the branch they work out of, and and the starting PIN they use to sign into the Ordo Rider app on their phone - type exactly 4 digits, because nothing on this form stops you typing more but the rider app only accepts a 4-digit PIN. on their phone. You can link a rider to their HR employee record so payroll and dispatch point at the same person, or leave them unlinked. Either way Ordo records their per-trip earnings, and a linked rider is also paid by payroll like any other employee. Assigning orders to riders happens on the Live Map, not here.
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Did you make money this month?
The most important money report in Ordo, laid out like a real profit and loss statement for a month, a year or any dates you choose. It shows sales split by dine-in, takeaway and delivery and again by how the order was placed, then discounts, food cost and waste, gross profit, labour, rent and utilities, other overheads, till over/short, and finally net profit. The cost and profit lines also show their share of net revenue, so you can see the shape of the business at a glance. It never recalculates anything - it adds up the daily rows Ordo saves overnight, which is why a whole year opens instantly.
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Your profit and loss, day by day.
The same overnight numbers as the P&L Statement, but raw: one row per branch per day. You get net revenue, food cost and net profit per day across every branch you can see, over any date range (the last 30 days by default). A wider per-day table for a single branch adds gross profit, labour and prime cost, but nothing in the menu links to it yet - you have to open /dashboard/financials/pl/detail/ by hand. Use it to find the one bad day that dragged a whole month down, or to pull the figures into your own spreadsheet.
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Where your money actually comes from.
A live sales report for any date range, read straight from your orders - so unlike the P&L it includes today. Headline cards give orders, gross sales, discounts, tax collected, net revenue and average order value; below them the same sales are broken down day by day, by ordering channel, by order type, by branch, and as your top 15 items. It covers every branch you are allowed to see, all added together - there is no branch picker here, so an owner is always reading the whole business at once. Only delivered orders count, and each order sits on the trading day its shift opened, so late-night sales stay with the right day.
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Which dishes actually make you money.
For every menu item that sold, this shows how many units went out, what they brought in, what their ingredients cost, and what was left as gross margin - in rupees and as a percentage. It is the fastest way to find the dish that sells beautifully and earns nothing. Ingredient cost is the recipe cost frozen at the moment of sale, so re-pricing an ingredient tomorrow cannot rewrite yesterday's margin.
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Who sold what, and did the drawer balance?
Two tables for one branch over the dates you pick. By Cashier gives each person's orders, gross and net sales, average order, the split across cash, card, wallet, bank and COD, their voids and refunds, and hours spent on a till. Only orders rung up by a signed-in user land there, so website and app orders placed by customers belong to no cashier and are left out. By Shift gives one line per cash drawer session: who opened it, when it opened and closed, the opening float, the expected cash, what was actually counted, and the variance that tells you whether the till was short or over. Bank is a new column, and it and Wallet now pick up a cash-on-delivery order the customer settled at the door by bank transfer, JazzCash or EasyPaisa - that money arrived by that instrument, never entered a drawer, and so does not move Expected.
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The overheads that decide whether you are really profitable.
Recurring costs are your fixed monthly bills - rent, utilities, marketing, insurance, software and anything else that arrives every month. This is the only cost page that reaches your profit and loss: rent and utilities become the Occupancy line, and marketing, insurance, software and other become Other Operating. Each cost has a monthly amount, a start date and an optional end date, so a rent rise from July only affects July onwards.
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What it costs you to take a card or wallet payment.
Your bank charges you a percentage every time a customer pays by card, and wallet providers usually charge too. For a busy delivery branch that is one of the largest costs in the business, and until you enter it here it appears nowhere in your profit and loss. Set a rate per payment method, with the date it started, and every payment taken from then on records what it cost you. Those costs add up into the Payment and channel fees line in the P&L Statement, under operating costs.
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What you owe, what you are owed, what you have spent.
A quick position check for one branch. Three cards show the money you still owe suppliers, the money customers still owe you, and the total expenses recorded against the branch. Underneath sit the five most recent bills, receivables and expenses, each with a link through to the full list. It answers who do we owe and who owes us, not whether you made a profit. Only owners can open this page, and only on a plan that includes the Full Accounting Suite.
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The labelled buckets your money is filed into.
Your chart of accounts is the coded list of headings - Rent, Utilities, Electricity, Sales Revenue, Accounts Payable and so on - that every expense, bill, receivable and asset is filed under. Accounts are grouped as assets, liabilities, equity, revenue or expense, and a main head can hold sub-heads (Utilities holds Electricity, Gas, Water). Your first branch starts with 32 ready-made accounts built for a Pakistani restaurant, so most owners only ever add a handful. Only owners can open this page, and only on a plan that includes the Full Accounting Suite.
What you can do here
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Money out, written down properly.
Record one-off and overhead spending here - a fridge repair, an electricity bill, a renovation, a marketing push. Each expense carries a date, an amount, an expense head from your chart of accounts, who it was paid to, how it was paid, and whether it has actually been paid yet. It is your permanent, auditable record of where the money went, listed newest first, though there is no search or date filter on the page yet.
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Invoices you owe, and when they are due.
Bills are the invoices your suppliers send you - what you owe, what it is for, and the date it falls due. Record the bill once, then pay it off in full or in instalments straight from the list; the status moves itself from Open to Partial to Paid. The card at the top of the page keeps a running total of everything still outstanding for the branch. Only owners can open this page, and only on a plan that includes the Full Accounting Suite.
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Money customers owe you.
Receivables are amounts someone owes you but has not paid yet - the corporate account that eats all month and settles on the 30th, the catering job invoiced after the event. Record the amount with a reference and a due date, then log each receipt as it arrives; the line moves itself from Open to Partially Received to Received. The card at the top keeps the branch's total outstanding in view. Only owners can open this page, and only on a plan that includes the Full Accounting Suite.
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Everyone you pay or get paid by.
A party is anyone you have a money relationship with - a supplier, a corporate customer who pays later, an employee, a landlord. Bills and receivables must point at one, and expenses and asset purchases can too, so this list is what ties your money records to real people and companies. It is separate from the Suppliers list in Inventory, which exists for purchase orders and stock. Only owners can open this page, and only on a plan that includes the Full Accounting Suite.
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Everything the branch owns, and what it is worth today.
A register of the physical things the branch owns - ovens, fridges, tables, tills, a delivery bike. Each asset records what it cost, when you bought it, who supplied it, where it lives, its condition and its status. Give it a useful life and Ordo works out straight-line depreciation, so alongside what you paid you also see the net book value: what the kit is worth now, not years ago. Two cards at the top total both figures for everything still in service. Only owners can open this page, and only on a plan that includes the Full Accounting Suite.
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Everyone who works here, in one list.
Your staff directory - every person who works at the branch, whether or not they log into Ordo. Each record holds designation, department, employment type, monthly salary, overtime rate, CNIC, bank details and EOBI number, and gets an auto-numbered employee ID you can search on. The cards at the top give you a live headcount, a breakdown by department, a projected monthly wage bill and how many leave requests are waiting on you. Everything else in HR - shifts, attendance, leave and payroll - hangs off this list, and all of it is owner-only.
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Name the working windows staff are on.
A shift is a named time window - Morning 09:00 to 17:00, Night 17:00 to 01:00 - that a day's attendance can be tagged against. Defining them means your attendance record says who was on which shift, not just who turned up. Shifts belong to a single branch, and two shifts in the same branch cannot share a name.
What you can do here
Pro tips
Log who was in, who was not, and any overtime.
Record each day for the branch: present, late, half day, absent, paid or unpaid leave, holiday or weekly off, plus check-in and check-out times and any overtime hours. Attendance is what makes payroll honest - it is the only thing that changes the salary somebody earns, and the only place overtime comes from. Pick a date at the top to review or fill in that day, and export it to CSV or Excel when you need a paper trail.
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Pro tips
Record time off, and approve or reject it.
Log a member of staff's time off - casual, sick, annual or unpaid - with the dates and a reason, then approve or reject it. The list keeps a permanent record of who took what, how many days it covered, and whether it was approved or rejected. Approving is a decision, not a pay change: to actually dock somebody for unpaid time off, you also have to mark those days on the Attendance screen.
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Turn salaries and attendance into payslips - and into your real profit.
Pick a month and generate a run: every active employee in the branch gets a payslip with their salary prorated over the days they were paid for, overtime valued at their hourly rate, plus bonuses and minus deductions. While the run is a draft you can open any payslip and adjust it. Posting locks the run for good and feeds its gross total into the labour line on your Profit and Loss from the next nightly snapshot onwards, so post a month as early as you can - days the P&L has already saved keep the labour figure they had. - which is the whole point, because your profit then reflects real wages instead of a guess.
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The levels your regulars climb.
Tiers are the levels customers move through as their points balance grows - Bronze, Silver and Gold are set up for you out of the box. A customer earns 1 point for every full Rs 100 of an order total, credited automatically when that order is marked delivered, and Ordo recalculates their tier the moment the balance changes, so nobody has to promote anyone by hand. Tiers matter because a reward can be locked to a tier, which gives your best customers something the casual ones cannot get.
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What points actually buy.
Rewards are the treats customers spend their points on - a free drink, Rs 200 off, 15 percent off, a birthday freebie. For each one you set the points cost, an optional minimum order value, an optional tier requirement, and how many times a single customer may claim it. Whatever you list here appears in the customer app at checkout as soon as a customer has enough points and meets the tier.
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Pro tips
Every reward claimed, and what it cost you.
Every time a customer spends points on a reward it is written down here - who claimed it, which reward, against which order, how many points went out and how much money came off. This is the honest running total of what your loyalty programme is giving away, and the page to check before you make a reward more generous. Filter by branch, by period (today, the last 7 days, the last 30 days) or by status, then export the result to CSV.
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An automatic sale - no code to type.
A store-wide discount lowers prices by itself at checkout. Customers see the old price struck through with the new one beside it and never enter anything. You choose whether it hits the menu, the deals or both, and whether that means everything, chosen sections, or hand-picked items. Per branch, one discount can target the menu and one can target the deals at the same time - no more, so pricing stays predictable.
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Pro tips
Discount codes a customer types at checkout.
A promo code is a discount the customer has to know and enter - LAUNCH20 for 20 percent off. Because they type it, you can actually measure a campaign. Each code can be percent off, a flat amount off, or buy-one-get-one, with a minimum spend, an expiry, and caps on total uses and uses per customer. Codes stack with whatever store-wide sale is running.
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Pro tips
Every customer chat, and the button that hands it to a human.
Customers can order by chatting: an AI assistant reads your live menu, builds their basket, takes an address and places a real order (cash on delivery only). This inbox is the shared view of every one of those chats - which stage each is in, and which have escalated to a person. A chat escalates when the customer's whole message is agent, insaan, human, operator or help, or once the bot has failed three times on that chat - the failure count is never cleared, so those three do not have to be in a row.
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Connect the number, then go live carefully.
This is where you connect WhatsApp to your account and decide how carefully to go live. Pick your route - WaSender, or the WhatsApp Cloud API from Meta - save the credentials, and use Test mode with an allow-list so only your own phone can talk to the bot until you are happy. Anything saved here overrides the matching value in the server's settings file, so keys can be rotated without a restart. The AI on/off switch and the transport settings are the live parts of this page; the AI model, key and base URL are now set centrally by whoever runs your install, so changing them here has no effect. Owners only - managers cannot open this page even by typing the address.
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Every message the system sent, and whether it landed.
This is the log of the automated messages sent to customers as their order moves - received, ready, rider assigned, out for delivery, delivered, cancelled and refunded. It lists the most recent 200 across all your branches with the channel, template used, recipient, status and how many attempts were made. Push covers all ten order stages, SMS seven and WhatsApp three. Email shows up as a channel but nothing is wired behind it yet, so no email goes out.
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The exact words your customers read.
Templates are the reusable wording behind every automatic message - one per order stage, per channel and per language. Edit one here and every message queued from that moment on uses your words. The placeholder with real content today is {{ order_number }}, which fills in the customer's own order number. For WhatsApp you can also name a Meta-approved template. Name one and it is used for every message on that stage, not only when the customer has been quiet for a day.
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Every delivered sale, written up for the tax authority.
In Pakistan a registered business reports sales tax to the FBR. Every time an order reaches Delivered, this page records an electronic invoice for it, with its status - Pending, Submitted or Verified - and its FBR reference. Read the coloured banner at the top first: it tells you which of three modes you are in. In off nothing is created; in stub (the default) an invoice would carry a local STUB number and read as Verified, but nothing hands a new invoice to the sender yet, so rows sit at Pending until somebody presses Retransmit; only in live are they really submitted. A submission that fails retries itself on a widening ladder - 1 minute, then 5, 15, 60 and 360 - with a sweeper checking every minute.
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GST collected, ready for filing.
One consolidated tax report for any date range, built straight from your orders rather than from the invoices, so it is always consistent with the sales ledger. It shows the total taxable amount, the tax collected and the effective rate, how many invoices are verified, submitted or still pending with the FBR, and then breaks the tax down three ways: by rate, by branch and by day. It opens on the 1st of this month up to today and counts orders that were delivered or refunded, measured against your trading shifts rather than midnight to midnight.
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Pro tips
The big rotating banner on your website.
Slider banners are the images that rotate across the top of your storefront home page - the first thing a customer sees. Each slide carries an image, an optional title and subtitle, and a button that can link anywhere you like. The panel on the left controls the slider itself: the animation, how long each slide holds, looping, arrows, dots, pause-on-hover, and the shape of the banner on desktop and on phones.
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Pro tips
Nudge the basket a little bigger.
These are the You might also like cards a customer sees on the cart and checkout pages of your website. Two things fill them: items you pin here by hand, which always come first, and automatic rules that suggest a drink, dessert, side or combo when the basket has none. Nothing already in the basket is ever suggested again, and every card has a one-tap Add button - which makes this one of the cheapest ways to lift the average order.
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Your headline numbers, for any date range.
Home shows you today. This page lets you pick any From and To dates and read the same headline figures for that window: orders, gross revenue, net revenue, unique customers and how many of them were brand new. It covers the one branch selected in the top-right picker, and counts plain midnight-to-midnight Pakistan days rather than your trading shifts, so a late-night branch will see small differences against Home and the Z-Report.
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Your busiest hours, colour-coded.
A grid with the seven days down the side and all twenty-four hours across the top. Each cell is shaded by how many orders came in, pale for quiet and dark for your peak, so the Friday dinner rush jumps straight off the page. Pick any From and To dates. It is the fastest way to build a rota that matches real demand and to time offers at the hours you are empty.
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Do first-time customers come back?
Cohort analysis groups customers by the month they first ordered from you, then counts how many of that group ordered again. You get You get one row per cohort month, up to twelve of them, though the snapshot job jumps back in 32-day steps and quietly skips a month here and there - so check the Cohort Month column for gaps before you compare one month against the next.: the size of the group, and how many returned at D+1, D+7 and D+30 with a percentage beside each. A sales chart cannot tell you whether you are keeping people. This can.
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Pro tips
Your top sellers, ranked by money.
A simple table of the ten menu items that brought in the most revenue over your chosen dates, with units sold beside each one. It shows what is actually paying the rent - which is often not the item you would guess - so you know what to feature, prep more of and never run out of. The table follows the branch in the top-right picker, and you can download it as a CSV.
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Where the minutes go, leg by leg.
This is the report that turns 'we feel slow' into 'orders sit at Ready for nine minutes'. It measures four legs of every order from the real stage-change timestamps: order placed to in-kitchen, kitchen to ready, ready to rider assigned, and rider to delivered. Each leg shows an average and a bar chart of how orders spread across time bands. Below that you get the rider leg overall, a per-rider table, and gross sales compared across branches.
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A quick read on kitchen and delivery speed.
Six numbers for the branch you have selected over a date range: average kitchen time, average order-to-delivered time, on-time rate, and how many delivered orders were on time versus late against a 30-minute target. Below them sits a small item table. Times print as raw seconds and the on-time rate as a decimal, so 0.87 means 87 per cent. This is the older, simpler version of the timing report and it is not in the sidebar.
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Where online customers give up.
Four bars tracing the storefront journey - Menu Viewed, Cart Added, Checkout Started, Payment Succeeded - each drawn as a percentage of the people who saw the menu. The big drop between two bars is exactly where you are losing orders, and it is usually cheaper to fix that one step than to buy more traffic. Pick any From and To dates. This page is not in the sidebar.
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What customers really thought.
Ordo is set up to invite a customer to rate the food about an hour after delivery, and the rider too on delivery orders. That invite only ever goes out as an app push, and the job that schedules it currently fails before it sends anything, so do not count on it filling this page. Every rating they send lands here, newest first, with their comment and any tags they picked. Read it, reply to it, and hide anything you do not want shown to customers. This is also the raw material AI Review Analysis reads, so it is where your reputation data starts.
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What the AI worked out about this branch overnight.
This is the read-out page for every AI job that ran while you were closed. It shows a written review of how the branch performed over the last week, the revenue forecast, unusual jumps or drops it spotted in your numbers, ingredients heading for a stockout, and the weekly brief for the whole brand. Nothing is generated when you open the page - the jobs run overnight and this shows the latest result. Cards only appear for the AI tools on your plan, and only once there is something to show.
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Ask about this branch and get an answer from your own numbers.
The Business Advisor is a chat box that can look things up in this branch's live data before it answers. Ask in plain English, Urdu or Roman Urdu - how are we doing today, what is about to run out, why did so many orders get cancelled, where is order 1043 - and it pulls the figures first rather than guessing. It is read-only: it can explain and recommend, but it cannot change an order, a stock level or a setting.
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How many orders and how much money to expect.
Two forecasts for this branch, rebuilt every night from your own daily sales history: how many orders to expect and how much revenue, for the next 14 days. The model tries three ways of predicting and keeps whichever one came closest on your last seven days, so a strong Friday stays a strong Friday. The revenue card also carries a short written outlook.
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Your customers, sorted into groups that behave the same way.
Once a week the AI sorts everyone who ordered in the last 90 days by how recently they ordered, how often, and how much they spend, then names each group and writes a short description - the regulars, the big spenders, the ones drifting away. Each card also carries one suggested action. Groups cover your whole brand, not one branch.
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Customers about to stop ordering, while you can still do something.
Every night each of your customers gets a risk score built from their order history - how long since they last ordered, how often they order, and how much they typically spend. Anyone scored high or critical lands on this list, with the reasons behind the score, so you can call or message them before they are gone for good. Scores cover the whole brand, and the page shows the 50 most at risk.
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Pro tips
A discount idea for the stock that is not moving.
Once a week the AI looks at what sold slowly at this branch over the last fortnight and proposes one discount to shift it - the type, the amount, the reasoning, and what it expects the promo to do to your sales and your margin. Treat it as a well-argued suggestion: it is a starting point for a promo you build yourself, not a live offer.
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Every written review read and sorted, so you do not have to.
New reviews for this branch are read automatically every hour. Each one comes back with a sentiment - positive, neutral or negative - the topics it actually mentions such as delivery speed or food temperature, a one-line summary, and concrete steps for the team. Those topics are also attached to the review itself as tags, so they show up when you open the review in Reviews.
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What next week's waste is likely to cost you.
Using the waste your team has logged over the last twelve weeks, this projects what waste will cost you on each of the next seven days, in rupees. It is an early warning: if the line is climbing, you can cut prep or order less of whatever keeps getting binned before the money is gone.
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Every AI job that ran, and whether it worked.
A plain list of the scheduled AI jobs for this branch - review analysis, forecasts, waste prediction, anomaly scans, performance narratives - with when each ran, whether it succeeded or failed, and how many items it handled. This is the page to open when an AI screen is empty: it tells you whether the job never ran, ran and found nothing, or failed.
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Your brand's playbook: SOPs, recipes, policies and training.
The Operations Manual is your own rule book, not Ordo's. Keep your standard operating procedures (SOPs), standardized recipes, rules and policies, training material, brand standards and compliance documents here - the same set you would hand a new franchisee or use to train a new hire. Documents are written in simple Markdown, can carry PDFs and photos, and can be brand-wide or scoped to one branch. Owners and managers write and read it; other staff logins cannot open this section at all, and it only appears on the Professional plan and above.
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Who can sign in, and exactly what each of them can open.
Users are the people who can sign into Ordo, and each one's role decides every screen they get. Owner sees everything, including profit, payroll and all branches. Manager runs the shop - menu, orders, kitchen, stock, dispatch, promotions and the everyday reports - but deliberately not the deep money pages. Cashier gets Orders, My Till, Rider Cash and the Z-Report; Kitchen and Rider staff never use the dashboard at all, they live on the kitchen screen and in the rider app.
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How long each branch's tills keep selling when the internet drops.
Every branch holds a license, and that license is what lets its POS and kitchen devices keep trading. The number that matters here is the Offline Window: how long a paired device may keep taking orders with no connection before it locks itself. The default is 7 days, and a device picks up a changed value on its next check-in. A branch you add on the Branches page is licensed straight away, and any branch is licensed the moment its first till pairs, so you never need this page just to start selling.
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Every tablet and till allowed to run your software.
This is the guest list of hardware. Each paired POS, kitchen screen or rider device appears here with the branch it belongs to, its role, its operating system, and - the column that matters most - when it last checked in. Turning a device off here is how you stop a lost, stolen or retired machine from selling anything else.
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The stamp that makes a device's license impossible to forge.
Every license Ordo hands to one of your devices is signed with a private key, and this page lists those keys. The signature is what proves a device's license is genuine rather than something typed up by hand. In normal life nobody touches this page - it exists so that a security rotation leaves a visible, dated record.
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The one-time code that pairs a new till to a branch.
A setup code is how a brand-new POS, kitchen screen or rider device introduces itself to your account for the first time - no passwords shared, no engineer needed. You pick the branch and the device role, Ordo prints a code and the server address, and the person holding the device types both in. The code lasts 24 hours and works exactly once.
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Take your data out - for your accountant, a backup, or Excel.
When you need your numbers outside Ordo, you request them here. Ordo builds the file in the background and the row turns Ready with a Download link. What you get is a ZIP with a manifest saying exactly what is inside, plus every table that has rows written twice over - a CSV you can open in Excel and a JSON a developer can read. FBR invoices come out as one JSON file each, with no CSV. Running one occasionally is the simplest proof that your business is portable.
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A permanent record of every security key that was replaced.
Security secrets get replaced from time to time - the key that signs device licenses, the key behind app logins, the key that encrypts your FBR credentials. Every replacement is written here: which kind of key, the old and new key IDs, who did it and exactly when. Nothing on this page can be edited or deleted. It exists so a security change can never happen quietly.
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