Current location - Recipe Complete Network - Catering training - How to convert the customer's cashier page number into the commodity amount?
How to convert the customer's cashier page number into the commodity amount?
In order to change the customer's cashier page number to the commodity amount, it needs to be modified in the system settings. The specific steps are as follows:

1. Enter the guest cloud system and click the "Settings" button on the left to enter the settings page.

2. On the Settings page, select "Cashier Settings" and find the "Amount Display Mode" option.

3. Change the "Display Amount" option from "Display Total Amount" to "Display Commodity Amount", and then click Save.

After this operation is completed, the number displayed on the customer cashier page will become the amount of goods.

The reason is that by default, the cashier page shows the total amount, that is, the sum of the prices of all goods. However, some merchants may prefer to see the price of each commodity, so that they can know the sales situation and price of each commodity more clearly. Therefore, Keruyun provides the option to modify the amount display mode in the system settings, allowing merchants to choose whether to display the amount of goods according to their own needs.

It should be noted that after modifying the amount display mode, the figures displayed on the cashier page are only the amount of goods, excluding freight, taxes and other expenses. If you need to view the total amount, you can click "Settlement Information" in the navigation bar at the top of the cashier page to view the details of the total amount and other expenses.

Extended content: In addition to modifying the display mode of the amount, Keruyun also provides many practical cashier functions, such as supporting multiple payment methods, returning goods, printing small receipts and so on. The use of these functions can also be configured in the system settings. In actual use, merchants can flexibly use these functions according to their own business needs and actual conditions to improve cashier efficiency and service quality.