Set up staff accounts before configuring anything else. Employee profiles control who can access the POS and what they can do.

Define your dining floor layout -- tables, zones, and seating capacity. This is the foundation of your front-of-house operation, letting you track customer orders by table.

Add your menu items manually or import them in bulk via Excel. Products must exist in your catalog before they can be ordered or printed.

Modifiers are customizable options for your products -- toppings, add-ons, temperature preferences, and more. Before creating modifiers, create modifier groups to organize them. For example, a "Temperature" group contains options like Medium Well, Well Done, and Rare. Use Actions to define how modifiers behave (e.g., "With" / "Add" / "No"). Use templates to apply the same modifier set across multiple products quickly.

Set up multiple printers to organize orders and send them to the correct station -- kitchen, bar, or receipt. Group printers by station, then link each printer to its group. If you have multiple printers and POS units, set up a spooler: software that temporarily holds print jobs so orders don't overload a printer at once.

Define the cancellation reasons your staff can select when voiding an order line. This is recommended for reporting accuracy.

If you want customers to order in advance, enable the Order Ahead feature. If you're running a self-service kiosk in your restaurant, configure the kiosk display next.

Configure your Nova POS device to print customer receipts correctly. This should be the first step for any counter or mobile setup.

Add your menu items manually. You can also add product images to make your catalog easier to navigate on the POS screen.

Once your catalog is live and receipts are printing, your quick-service setup is complete. Explore the articles below to add more features as your operation grows.