Opening day for your fast-food shop on TtaKkaa: quick menu, kitchen screen, and takeaway and delivery orders

This guide is for the owner of a fast-food, burger, or sandwich shop opening on TtaKkaa. In fast food the goal on day one is speed: an order taken in seconds, sent to the right place in the kitchen, packed correctly, and handed over or sent out. Everything below is in the product today.

Step 1: Sign up and choose "Fast food"

Sign up at store.ttakka.store with your phone number, enter the verification code, and choose "Fast food" as your business type. This turns on the restaurant tools: the kitchen screen, order types, and tables if you have seating. The first-setup wizard then takes you through your logo, your first branch and its hours, your products, and how you receive orders. Official details and your team can wait.

Step 2: A menu built for speed

From "Menu & products", keep categories short and obvious: burgers, sandwiches, sides, drinks, desserts. Add each item with a clear name and a price. A simple item is added to the order with a single tap on the cashier, so avoid stuffing variations into the name.

In each item's "Kitchen" block, set three things:

• Where is it made? Burgers and sandwiches go to the kitchen screen; canned drinks and ready desserts go to the cashier / bar so they never clutter the kitchen.
• Packing type: hot, cold, drink, sauce, or dessert. In a takeaway-heavy shop this is what keeps fries away from a cold drink in the same bag.
• Allergens: shown to the kitchen on the ticket.

Step 3: Order types

A fast-food shop usually runs takeaway, delivery, and maybe a few tables at the same time. The cashier lets you pick the order type for each order, and the kitchen screen shows it clearly, so the team knows which order is eaten in the shop and which goes in a bag. If ordering from the TtaKkaa customer app (pickup or delivery) is in your plan, those orders arrive in the same queue.

Step 4: The kitchen screen

Install the TtaKkaa kitchen app on a tablet at the pass and sign in with a staff account that has kitchen access. Orders move across three columns: New, In preparation, and Ready. If you split the grill and the fryer, define them as stations on the branch so each one sees only its items. Kitchen tickets can be printed from the kitchen app too.

Step 5: Printers, cash, and delivery

1. Set up the receipt from "Branches & devices" then "Invoices & printers", and check the preview.
2. Connect the receipt printer to the cashier over Bluetooth or the network.
3. If you deliver, make sure delivery is set up for your store. Delivery orders then show in the cashier's delivery list, where you assign a driver.
4. Open a shift and enter the cash you start the drawer with.

Step 6: The first order

1. Pick the order type: takeaway, delivery, or table.
2. Tap the items. Add a line note for requests like "no pickles".
3. Send. Kitchen items land under "New" on the kitchen screen with their packing type.
4. Take payment, cash or another method your store has enabled, and print the receipt. For a delivery order you can mark cash on delivery and assign a driver.

Voids and refunds ask for the manager PIN, which protects the drawer on a busy first night.

Step 7: When something runs out, and closing

If you run out of an item mid-service, put it on the stop list from the dashboard and mark it sold out for today with a return time. It disappears from the cashier and the customer app until then.

Record any cash you pay from the drawer during the day as a pay-out on the open shift. At closing, close the shift and read the Z report, then check the day's sales and the kitchen report under "Reports & analytics" in the dashboard.

Next

Read the kitchen screen guide, managing delivery orders, and running dine-in and takeaway together.