VEYA POS · Coming Soon · preparation guide
Prepare your counter, kitchen and stock
A practical preparation checklist for cafes and restaurants while VEYA POS remains Coming Soon.
Updated
Begin with the workflow you already use
Write down how an order moves from the customer to the counter and kitchen. Note who checks changes, cancellations and completed orders. This preparation is useful in your current process while VEYA POS is still being developed.
POS registration and purchases are not open. Joining a launch-interest list does not create an account or start a trial.
Review the menu and ingredient units
Prepare a consistent menu, selling prices and ingredient list. Agree on units before counting stock: a package, a gram and a portion describe different quantities. Keep recipes and purchase records understandable to the people who count and prepare items.
These are preparation steps, not a claim that your existing restaurant data is already connected to VEYA.
Make handovers easy to check
List the checks at the start and end of a shift. Decide who can adjust prices, cancel orders and review cash records. Keep a clear handover for unresolved orders and stock differences.
The planned POS workflow brings counter, kitchen and ingredient stock together. Public access will be announced when the product is ready.
Use the right product today
EVENTS is available for rental and event operations; CRM is a separate public beta for customer relationships and sales follow-up. Neither product should be presented as a released restaurant cashier.
Contact VEYA to register launch interest or discuss a specific implementation. Do not send passwords, card details or customer records in a public enquiry.