Kebab Shop

POS setup and configuration for a kebab shop. From an empty account to the Friday queue: made-to-order menus, the grill ticket, and settings that keep up.

What it does

A kebab shop is a counter that gets very busy very suddenly: a Friday-night queue, every order made to order, and a long tail of sauces, salads and extras on each one. This guide sets POSolid up for exactly that — a menu where a full custom order is a few taps, a grill that hears the order correctly the first time, and a till that keeps moving while the queue does.

The short version: the time you spend building the modifier groups is the time you save on every single order for the rest of the year.

What you need

"Optional" means your choice — not an upsell. Every optional line above is hardware you may or may not want; none of it unlocks anything in POSolid. The Kitchen Display, the Customer Display Board, pager numbers, QR Menu, loyalty cards and extra users and devices are included in your subscription from day one, with no per-device or per-feature charge. You can switch any of them on later, in the middle of a busy month, without changing plan or paying more. The only thing you'd ever spend money on is the physical equipment itself — and only if you decide you want it.

How everything connects

A fixed shop is simpler than a truck: one router, everything on it.

Router (broadband + Wi-Fi) --( internet )-------> POSolid
Till, second till, screens --( local Wi-Fi )----> Router
Till with the Print Agent  --( USB cable or local Wi-Fi )--> Printers

Three things are worth understanding:

1. Every device reaches POSolid over the internet. Tills, phones and the pickup screen just open POSolid in a browser. Nothing needs to be installed on them.
2. The Print Agent runs on one device only — normally the till at the counter. It collects print jobs from POSolid and sends them to your printers. It only makes outgoing connections, so there's nothing to configure on the router: no port forwarding, no static IP.
3. Printers are reached by cable or over the local network. Give each network printer a fixed address on the router (a DHCP reservation) so it doesn't move after a power cut — and keep printers off any isolated guest Wi-Fi, which blocks devices from talking to each other.

Getting started

1. Create your organization — see Create Your Account. Set your country, currency and, if you're in Poland, your tax settings.
2. Build the menu in Menu → Catalog, then the sauces and extras in Menu → Modifiers — this is the step that decides how fast your counter is. See "Menu: sauces, salads and combos" below. If you already have a printed menu, the Menu Scanner in AI Tools can do the first pass for you.
3. Tune the register in Settings → Orders configuration:
   • Order type selector — turn on. On-site, takeaway and delivery are genuinely different orders for you, and the report splits by them later.
   • Assign table to order — turn on only if you have seating. Pure counter shops should leave it off.
   • Require payment before accepting order — turn on for counter service, where people pay when they order.
   • Assign pager number to order — turn on only if you hand out buzzers.
4. Install the Print Agent on the till (Settings → Printers → Connect, then the installer for that device) and link it with the one-time code — see Printing.
5. Add your printers. The fiscal printer (Poland) and the kitchen printer at the grill. See Supported Thermal Printers and Supported Fiscal Printers.
6. Set up the kitchen — prep stations and whether each one prints or shows on a screen. See "Setting up the kitchen" below.
7. Add your staff in Staff & Roles and give each person a PIN, so swapping at the till during the peak takes a second — see Quick Access with a PIN.
8. Turn on the extras you'll actually use — the pickup board, QR Menu for the queue, loyalty cards for regulars.
9. Do a dry run before a busy night: a full made-to-order kebab with sauces and extras, payment, kitchen ticket, then check Reports.

Menu: sauces, salads and combos

This is the part worth doing carefully. A kebab order is one item plus five decisions, and how you model those decisions is the difference between three taps and thirty seconds.

Use variants for the thing that changes the price and the product — size (small / large), bread (pita / roll / plate / box). These are variants of the item, not modifiers, because they're really a different product at a different price.

Use modifier groups for the choices on top, and set each group's rules deliberately:

Build combos as complex items. A "kebab + chips + drink" set is one line for the guest and one price, but each part goes to its own prep station: the kebab to the grill, the chips to the fryer, the drink to nobody. On the Kitchen Display each part appears as its own card and moves through Queue → In Progress → Ready independently — the set only counts as ready when every part is.

Reuse, don't duplicate. Define "Choose your sauce" once in Menu → Modifiers and attach it to every wrap, plate and box. Adding a new sauce next spring is then one edit, not fifteen.

Setting up the kitchen

A kebab counter is loud, so getting the order to the grill in writing matters more here than in a quiet truck. Two workable options:

1. Printed kitchen tickets.

Point each prep station at a printer, and its lines print by themselves the moment the order is sent. Nothing to charge, nothing to touch with greasy hands, and the ticket sits on the pass where the grill can see it. This is the classic setup and it suits most kebab shops.

Note that printed kitchen tickets need an ESC/POS thermal printer — a fiscal printer can't produce them.

2. Kitchen Display on a screen at the grill.

A spare tablet or monitor showing Queue → In Progress → Ready. Better when you want to see what's outstanding, when the grill and the fryer work at different speeds, or when you want the pickup board to update automatically as items are marked ready. Any device with a browser will do — it doesn't need the Print Agent.

Split the stations if the fryer is a separate person. Assign grill items to a "Grill" station and fried items to a "Fryer" station, then give each its own printer or column. Each station then sees only its own work, and a combo automatically splits between them.

If you print tickets and keep a Kitchen Display open somewhere, keep it to a single screen. Each open board watches for new orders on its own, so an auto-printing station can produce one ticket per open screen.

Recommended setup

Minimum — one person, counter only

Till + fiscal printer + kitchen printer at the grill. Order types on, tables off, payment up front. Sauces and salads as modifier groups. That is a complete, fast kebab counter.

Recommended — evening peak, two or three people

Add a second till so two people take orders at once, staff PINs so they swap in a second, and the pickup board on a screen above the counter so the night crowd stops leaning on it. Turn on Work Shifts so hours are recorded for the peak.

Full — busy shop or several sites

Add separate stations for grill and fryer with a printer each, a QR Menu so the queue reads (and orders) while it waits, loyalty cards for the regulars who come back every week, and Payroll on top of the recorded shifts. Use the hour-by-hour sales report to staff Friday properly and prep the right amount of meat.

Key things to know

• Build the modifier groups before your first busy night, not after. Every second you save per order is multiplied by the queue.
• Mark the default sauce. Pre-selecting the most common choice removes a tap from most orders.
• A required group means the grill never guesses. If sauce is required, an order physically cannot leave the till without one.
• Internal modifiers don't print on kitchen tickets. If the grill must see it, put it in the item note instead — see Modifiers.
• Order types pay off in the reports. With the selector on, you can see how much of Friday is delivery versus counter, and staff accordingly.
• You need internet during service. POSolid runs in the cloud; there's no offline mode. A 4G/5G backup router is cheap insurance for a Friday night.
• Poland: the fiscal printer is not optional, and the daily report has to be printed to close the fiscal day — do it at the end of the night, not the next morning.
• Staff PINs beat passwords at a counter. Nobody types an email address with kebab on their hands at 11 p.m.

FAQ

Q: Sauces and salads — variants or modifiers?
A: Modifiers. Use variants only for things that change the product and its price, like size or bread. Sauce is a required single-choice modifier group; salad is an optional multi-choice one.

Q: How do I stop the grill mishearing an order?
A: Send it in writing — a printed kitchen ticket at the pass, or a Kitchen Display screen at the grill. Both get the exact order, including every modifier, with no shouting.

Q: Can one order print to the grill and the fryer separately?
A: Yes. Assign items to prep stations and give each station its own printer; each then prints only its own lines. A combo splits automatically between the stations it belongs to.

Q: Do I need a Kitchen Display if I already print tickets?
A: No — pick one. Tickets suit most kebab shops. A screen is worth it when you want to see what's still outstanding, or when the pickup board should update as items are marked ready.

Q: We have four tables. Should I turn table assignment on?
A: Yes, if you want to know which order belongs to which table. A pure takeaway counter should leave it off — it's one more tap on every order for no benefit.

Q: What happens if the internet drops on a Friday night?
A: POSolid needs a connection, so you can't take new orders until it's back. This is exactly why a 4G/5G backup router is worth the money for a fixed shop.

Q: Can I run a loyalty scheme for regulars?
A: Yes — loyalty cards and coupons are included in your subscription. See Discounts.