Refunds, cancels, and stock
When to refund vs cancel, who can approve, and when inventory comes back.
Refund vs cancel
Cancel stops an order that is not a completed paid sale — often before or during prep. A refund reverses money on a sale that was already paid.
In reporting, a refunded paid sale stays visible as refunded. It is not the same as a cancel, and it is not deleted history.
Who can refund
- Cashiers may be blocked from refunds depending on staff roles in the portal.
- A manager (or staff with refund permission) approves or completes the refund in Foodpos or the portal.
- Confirm payment method and amount before finishing — cash refunds need a matching drawer adjustment.
When stock restores
Cancelling before cooking typically releases reserved stock so items can sell again. After cooking, or for recipe-linked items, restore behavior follows your inventory setup.
Refunds on paid orders can restore stock when products are configured for it. Spot-check inventory after a large refund if you track ingredients tightly.
Good practice
- Note the reason (wrong item, quality, guest request) so reports stay auditable.
- Prefer fixing the ticket before payment when the guest is still at the counter.
- Reconcile refunds at end of day so cash and card settlements match reports.
Related guides
Foodpos basics: install, sell, and get paid
Install Foodpos, sign in, build a ticket from the menu grid, take payment, and print a receipt.
Tables, hold, and pay
Run table service: attach tables, hold unpaid tickets, reopen occupied tables, and close the check.
Kitchen tickets and order flow
How tickets arrive from POS, QR, or marketplace, how statuses move, and how KDS helps the line.
Getting started with Foodma
Create your account, pick the right product for each job, and know where to sign in.