Sparto how-to

How to do it in Sparto

Short guides, one task each. Set a location up, serve at the till, run the day.

Setting up

For the owner, once: what a location needs before it can take its first sale.

  1. What a location needs before it can tradeThe checklist at the top of Setup says what is missing and takes you to where it is set.
  2. Put your business on the receiptThe address, phone number and the lines above and below every receipt.
  3. Set your tax ratesName each tax your location charges, its rate, and what it applies to.
  4. Build your menuAdd what you sell, put it in a section of the till, and give it choices such as size or milk.
  5. Add the people who work hereMost staff need only a name, a role and a PIN. An email is for people who use the portal.
  6. Set up a tablet as a tillAdd the till in the portal, then type its code on the tablet. Nobody needs to sign in on the tablet.
  7. Pair a card reader with a tillThe reader is its own device beside the till. Add it once and choose which till it sits with.
  8. Connect a receipt printer and a cash drawerChoose the printer on the till itself. The drawer plugs into the printer and opens when cash is taken.
  9. Decide what a cashier may do aloneHow much a cashier may discount or refund without a manager, and the tip choices a customer is offered.
  10. Choose when the day closesThe hour your business day ends, so a sale after midnight lands on the right day.

At the till

For whoever is serving: ringing sales, taking money, and putting things right.

  1. Sign in and lock the tillYour PIN signs you in. Lock the till whenever you step away.
  2. Ring a sale and take cashTap the items, take the money, give the change the till tells you.
  3. Take a cardTwo taps in the same spot send the sale to the reader. The customer does the rest.
  4. Choices, notes and an open priceSize and milk, a note for whoever is making it, and an item priced on the spot.
  5. Give a discountTake a percent or an amount off, and say why.
  6. Hold an orderPut one order to one side while you serve the next customer.
  7. Part in cash, the rest on a cardOne sale, two ways of paying. The card goes first.
  8. Mark something sold outTake an item off the till for the rest of the day.
  9. Refund a sale, or part of oneGive back the whole sale, one line, or one of several of the same item.
  10. Print a receipt againFor the customer who asks after the next one has been served.

Running the day

For a manager: the drawer, the close, and what the numbers say.

  1. Open and close a cash drawerCount the float in, count the cash out, and let the till say what should be there.
  2. Move cash in or out of the drawerA drop to the safe, change brought in, or money paid out.
  3. Check the card total against the readerRecord the reader's batch total so the day's card sales can be tied to it.
  4. A card was taken but no sale was rungRare, and the till keeps hold of it until somebody deals with it.
  5. Read the day's numbersSales, how they were paid, tips, refunds, discounts and the tax collected.
  6. See who did whatEvery refund, discount, drawer move and changed setting, with who did it and why.
  7. What happens when the day closesThe day closes by itself at the hour you chose. Here is what to check if it has not.