Unipos Admin is where the manager and the owner work. It is used to set up goods and menus, run inventory per branch and department, watch revenue and stock movements, manage staff and clients, and configure fiscalization and integrations.
Section 01
Overview and signing in
Unipos Admin is the administrative half of the Unipos system. The cashier terminal (UNIPOS Order) sells; Admin defines exactly what it sells, at what price, which warehouse the goods are deducted from, and which staff members have access to all of it. Both apps use the same company account and sync through the server.
The screenshots were captured with the Russian interface. The interface language is switched under Settings → General, so the section and button names below are given in English.
| Property | Value |
|---|---|
| App name | Unipos Admin |
| Version at capture time | 1.1.24 |
| Platforms | Windows, macOS, Android, iOS |
| Main roles | OWNER, administrator, manager |
| Related apps | UNIPOS Order (till), Unipos Queue, the public QR menu |
- 01Launch the app — the sign-in screen with the Unipos logo opens.
- 02Enter the login and password issued by the company owner or the vendor.
- 03Press “Sign in”. The Dashboard opens, and the top-right corner shows the user's name and role.
Accounts are created under Catalogs → Users. One account can have access to both the till and the back office — which apps it may run is visible under Devices, in the “App type” column.
Section 02
Dashboard
The dashboard summarizes the selected period and branch. It answers one question: what is happening in the venue right now, and how did it perform over the period.
- Filter bar at the top: start date and time, end date and time, branch, shift. After changing filters press “Apply” — the figures are recalculated.
- KPI tiles: average check (compared against yesterday), revenue per hour, table occupancy, guest count for the day.
- “Revenue by hour” — a sales chart by time of day for the selected period.
- “Payment split” — a pie chart by payment method (cash, card terminal, transfer, credit).
- “Order monitoring” — a feed of the latest orders with table number, waiter, total and time; searchable by order ID.
- “Open shifts” — shifts currently open per branch, with opening time and accumulated total.
- “Shift history” and “Top products” — closed shifts and best-selling items for the period.
- The “Invoice reminder” banner — a warning about the subscription due date, linking to Billing.
Section 04
Catalogs
Catalogs are the foundation of the system. Until units of measure, departments, products and menus exist, the till cannot sell and inventory cannot track stock. Every catalog page is laid out the same way: search at the top, a table with an “Actions” column (pencil to edit, bin to delete) and a round “+” button at the bottom right to create a record.
| Page | What it holds |
|---|---|
| Products | The item list: name, unit of measure, “on menu” flag, price |
| Preparations | Semi-finished items and in-house dishes, with their composition |
| Units | Units of measure: kg, litr, metr, pcs, t |
| Departments | Production departments (kitchen, bar, warehouse) and the department printer's IP |
| Suppliers | Counterparties that goods-in documents are issued against |
| Branches | Points of sale; the “Print shift” toggle and the address pin on the map |
| Tables | Halls (“areas”) and the tables inside each hall, per branch |
| Menu | The items the cashier sees — built separately for each branch |
| Menu categories | Categories and their order on the till, plus the category image |
| Users | Staff, their logins, branches and status (active/blocked) |
| Markup | A percentage markup per branch plus individual markups on specific menu items (as a percentage or in soums); a markup can be limited to selected items only. The “Flags” tab defines named markup labels |
| Devices | Every linked device: ID, platform, app type, version, status |
| Butchering templates | Breakdown schemes (carcass → cuts) shown as a tree, with the expected waste percentage. When creating one you can start from a preset (chicken butchering, for example) and adjust it |
The product card opens with “+” (create) or the pencil (edit). Required fields are outlined in red: name, price and unit of measure. Optionally you also set the barcode (readable with a scanner), the IKPU code for fiscalization, the “marked goods” flag and an image.
The Tables and Menu pages work in the context of a branch: pick the branch in the dropdown at the top first, otherwise the page just shows the “Select a branch” hint. Under Tables you create halls first (the “Add area” button), then the tables inside a hall.
Devices is a convenient way to police updates: the “App version” column shows which tills are still running an outdated build.
Section 05
Inventory operations
The Actions group changes warehouse stock. Every operation is issued as a document: you pick a source and a destination, add items, then post the document with the green check button in the top-right corner.
| Operation | What it does |
|---|---|
| Goods-in | Receiving goods from a supplier into a branch or department warehouse |
| Preparations in | Booking in produced preparations (semi-finished items) |
| Transfer | Moving goods between branches, warehouses and departments; the “forced deduction” flag |
| Write-off | Writing off spoilage, breakage and internal consumption |
| Stocktaking | A count: records stock before and after and computes the difference |
| Butchering | Breaking raw material down into cuts using a butchering template |
Only finish a stocktake once everything has actually been counted: closing the document overwrites warehouse stock with the counted values, and the difference lands in the reports.
Section 06
Reports and logs
The Reports group answers two kinds of question: “how much did we earn” and “where are the goods”. Almost every report has a period, branch and shift filter plus an Excel export (the green button in the bottom-right corner).
| Report | What it shows |
|---|---|
| Invoice list | Every inventory document, with filters by status, type, source and destination |
| Stocktake list | The history of counts with totals before and after |
| Product history | The full chronology of one item: goods-in, sales, write-offs |
| Movement history | Stock movements between warehouses over a period |
| Summary report (cards) | Revenue, profit and profit margin, orders, average check, payment split, top products and staff, inventory warnings, unpaid debts, open orders |
| Summary report (table) | The same figures by day: orders, revenue, cost price, profit, average check, discount |
| Department report (inventory) | Stock and turnover broken down by production department |
| Sold products | What was sold over the period, and how much of it |
| Order list | Orders for the period, with filters by branch, shift and menu |
| Order archive monitoring | Browsing archived orders with their details |
| Order archive (order log) | The activity log per order line: added, removed, rejected — with the waiter and timestamp |
| Warehouse | Main warehouse stock: quantity, “should be”, cost price, total |
| Branch warehouses | Consolidated stock across all branches with the total cost price |
| Department warehouse | Stock of one specific production department |
Inventory reports derive cost price from goods-in documents. A zero cost price means the goods entered the warehouse without a price — check the goods-in documents for the period.
Section 07
CRM: clients and staff
The CRM group brings together work with regular guests and per-employee accounting.
| Page | What it does |
|---|---|
| Clients | The guest database: first name, last name, phone. A client can also be created straight from the payment window on the till |
| Debts | Orders paid by the “Credit” method, and settling them |
| Payroll | Accruals and payouts to staff |
| Staff activity | What the staff did over a period — for settling disputes |
| CRM analytics | The Clients, Loyalty, Debts and Staff tabs: new-client inflow, growth, top clients by balance and by points |
| Staff management | Employee cards with rates and terms |
Section 08
Settings and billing
“General settings” is eight tabs in the left column. Changes are saved with the green check button in the bottom-right corner.
| Tab | What it configures |
|---|---|
| General | Company logo, interface language, default menu markup, single-item mode |
| OFD service | Fiscalization: enabling the OFD service, the service IKPU code, the VAT rate |
| Service | Service charge percentage, waiter percentage and the print sound (cafe mode only) |
| LAN | Local network settings and exchange between tills |
| Advanced | Table charging: “Price per table” and “Price by time”, logging, till percentage |
| Uzum | The Uzum Tezkor integration (accepting delivery orders) |
| Notifications | Alert channels: Telegram, SMS, push |
| Loyalty program | Rules for earning and redeeming bonus points |
A separate Billing page lists the Unipos subscription invoices: period, due date, amount and status (pending, paid, expired, cancelled). An invoice can be paid straight from the app with the “Pay” button, or its number copied.
Section 09
Roles and venue type
The same Unipos Admin looks different to different staff. What sections appear is decided by two things: the user's role, and the venue type set for the company (cafe/restaurant or store). If a section you expect is missing from the menu, this is almost always why.
| Role | Scope of access |
|---|---|
| Owner (OWNER) | Every section, including billing, devices and CRM analytics |
| Administrator | Practically the same as the owner |
| Moderator | Catalogs, inventory and reports; no billing, devices or parts of CRM |
| Storekeeper | The inventory block only: goods-in, transfer, write-off, stocktaking, butchering, stock |
| Accountant | Documents, reports, debts, payroll and analytics; no settings or user management |
| Operator | Minimal access: users, menu and the order archive (in cafe mode) |
| Section | Cafe / restaurant | Store |
|---|---|---|
| Preparations and preparations-in | Yes | No |
| Departments, Tables, Menu categories, Markup | Yes | No |
| Quick items (fast access) | No | Yes |
| Scale and barcode settings | No | Yes |
| Order archive monitoring | Yes | No |
In store mode the settings gain dedicated pages for weighing equipment and barcode printing, and the menu is assembled from quick items rather than from menu categories and tables.
Section 10
Common scenarios
Opening a new venue — the minimum sequence to get the till selling.
- 01Catalogs → Branches: create the point of sale.
- 02Catalogs → Units: add the units of measure (kg, litr, pcs).
- 03Catalogs → Departments: create the kitchen, bar and warehouse, and set the printer IPs.
- 04Catalogs → Suppliers: add the counterparties for goods-in.
- 05Catalogs → Products and Preparations: enter the item list with prices and barcodes.
- 06Catalogs → Menu categories, then Menu: pick the branch and assemble the menu for the till.
- 07Catalogs → Tables: create halls and tables (for cafes and restaurants).
- 08Catalogs → Users: add the cashiers and waiters.
- 09Settings → OFD service and Notifications: enable fiscalization and the alert channels.
- 10Actions → Goods-in: book in the opening stock — after that the till is ready to sell.
The manager's daily and weekly routine.
- Morning: Dashboard — check open shifts and yesterday's revenue.
- Daytime: Reports → Order list and Order monitoring — keep an eye on sales as they happen.
- Evening: Reports → Summary report — revenue, profit, average check, payment split.
- Weekly: Reports → Warehouse — items short on stock or gone negative.
- Monthly: Actions → Stocktaking, then Reports → Stocktake list to reconcile.
- As needed: CRM → Debts — keep unpaid orders in check.