Support centre
How we help you
Guides, videos and quick answers for getting the most out of Brasio. Still stuck? Call us.
Getting started
Set up your venue, team and menu.
Hardware
Printers, cash drawers, card readers.
What hardware you need
brasio runs on any modern tablet, phone or computer with a browser. Here's the short list of the rest of the kit.
Connect your thermal printer
Set up an Epson TM-T20 (or any 80 mm thermal printer) with brasio — including multi-printer routing to separate kitchen and till printers.
Route tickets across multiple printers
Send drinks to the bar, food to the kitchen, receipts to the till — with category-driven destinations and the ESC/POS bridge.
Connect the cash drawer
Pair the drawer with your thermal printer so it opens automatically when the receipt prints.
Run several tills at the same venue
Open as many tills as you have devices — desktop bar terminals, waiter handhelds, a service-area till — all syncing in real time over the network.
Taking card payments with SumUp
How card payments work in brasio: the SumUp app handles the charge, brasio closes the ticket.
Pay with SumUp on your mobile (app-switch)
Paying with SumUp via the waiter’s mobile: the waiter opens the SumUp app with the amount already entered and closes the table automatically upon returning.
Daily ops
Shifts, tables, orders.
Categories, subcategories and products
Organise your menu into categories, a single layer of subcategories, and products with sizes and VAT.
Replace your logo
Where to upload your logo, accepted formats, and where it appears.
Export and re-import the catalog (CSV / XLSX)
Export your full catalog — products, sizes, costs, modifiers, categories — as CSV or XLSX. Edit in Excel and re-import to bulk-update prices, costs or stock without re-typing on the till.
Public menu PDFs
Brasio generates A4 menu PDFs from your catalog in English and Spanish — scan a QR code and customers always see your latest prices.
Untappd integration: beer ratings and descriptions
Sync beer ratings, ABV, IBU and tasting notes from your Untappd for Business menu into brasio. Beers on the till and on your public menu show what's on tap with full descriptions and star ratings.
DeepL translations for menu items
Write your menu in one language; brasio uses DeepL to translate descriptions to the other. The public menu PDF reaches international tourists in their language without you running a parallel catalog.
Sizes and pricing: glass, bottle, half, pint
Sell the same product in several formats — by the glass, by the bottle, half pint, pint — each with its own price. brasio asks the server which size before adding to the ticket.
Wine list management
Manage your wine list inside brasio — by region, vintage, grape and ABV — and serve them by glass or bottle with proper open-bottle cascading. Replaces the standalone wineadmin tool.
Enable two-factor authentication
How to add 2FA to your owner account, what backup codes are for, and what to do if you lose your phone.
Modifiers: optional and required
How modifiers work at point of sale — and how to request new modifier groups for your menu.
Misc items (one-off prices)
Ring up a one-off item that isn't in your catalog by typing a description and a price, with an option to send it to the kitchen.
Per-product inventory tracking
Turn stock tracking off for products that don't have a stock level — coffee, water, anything made to order.
The container model: kegs, bottles and spirits
For products that come in a container and are sold in portions — a 30L keg poured as pints, a 750ml wine bottle poured as glasses, a 700ml spirit bottle poured as singles — brasio auto-derives the per-pour cost from the container cost.
Recording waste, breakage and staff drinks
Long-press a product on the till to record waste — pick a reason, choose the pour size, done. Manager PIN auto-prompts above a configurable threshold.
Cost prices and live GP margins
Set net cost per size, see the gross profit and GP% live as you price — and find low-margin products in seconds. Used together with the container model for kegs, bottles and spirits.
Stocktake — counting stock by category
Pick a category, enter what you actually counted, preview the variance, approve. Manager PIN auto-prompts when total variance is above the threshold.
Clock-in, breaks and the hours report (RDL 8/2019)
Every shift is hash-chained and stored for 4 years. Clock-in by PIN, mark breaks, close the shift, and read the hours report by employee. Compliant with the Spanish time-tracking law RDL 8/2019.
Goods in — logging a delivery
Type the product, enter the quantity and net cost, optionally update the product's unit cost so margins stay accurate. Recent receipts list on screen as you go.
Stock movements log & shrinkage dashboard
Every sale, waste, delivery and stocktake adjustment is in the movements log. The shrinkage dashboard shows declared waste alongside unexplained loss so you can see the gap.
Tables and shifts: the day-to-day at the venue
Start a shift with your PIN, work tables from the floor plan and close out at the end of service.
Customer profiles (CRM)
Keep a profile per regular customer: name, email, phone, birthday, favourite seat, allergies, points balance, and a full ticket history. GDPR consents are tracked separately.
Reservations: bookings, walk-ins and time-slot capacity
Manage table reservations from the till — create manually, capture inbound bookings, control capacity per time slot, send confirmation emails with an .ics, and seat the customer when they arrive.
Loyalty points: earn and redeem
Reward regulars with points earned automatically when a ticket closes, and let them spend the points off a future ticket. Configured per-venue, gated by GDPR consent.
Reviews and surveys: ask for feedback after your visit
Send a survey to customers after their visit, gather private feedback and get reviews on Google and TripAdvisor.
Kitchen tickets and course grouping
How brasio groups products by course and prints separate tickets for starters, mains and desserts.
Kitchen display screen (KDS)
Show fired orders live on a kitchen tablet — start and bump dishes, with a chime on new orders — alongside the paper ticket.
Browse and reprint closed tickets
Find any paid ticket by date or customer name and reprint the customer receipt without touching the fiscal record.
Pre-bill (cuenta provisional)
Print a provisional bill for the customer to review at the table — before payment, before fiscal close. Helps with rounds, splits and 'is that right?' moments.
Taking card payments from the waiter’s mobile
Settle a bill as a card transaction directly from your mobile using the ‘Charge’ button, next to ‘Provisional bill’. Full amount, excluding tip.
Refunds and voids
Void lines before payment or refund a paid ticket while keeping a clear fiscal trail.
Discounts on a line
Take a percentage or a fixed amount off a single item, with a reason — including comping a dish after it's gone to the kitchen.
Reclassifying a payment: from cash to card (or vice versa)
If a card payment was processed as a cash payment (or vice versa), correct it on the ticket using the manager’s PIN before running the Z report.
Gift vouchers (gift cards)
Issue gift vouchers from the till, email them to the recipient, and redeem them as a payment method at the cash flow. Includes amount, recipient, expiry and a manager-PIN-protected issue flow.
Cash management and end-of-service
Count the cash, reconcile the drawer, generate the Z report and export fiscal data for your accountant.
Till counting · cash drawer count · arqueo
How till counting works in brasio: count by denomination or type a total at opening, intermediate arqueo, and end-of-shift. The variance is computed and logged on the Z report.
Sales report by product and size
See which products and sizes are selling — over any date range — and export the figures as CSV for analysis or accounting.
Webhooks: connect brasio to Zapier, Make or your own tools
Send ticket and reservation events from your venue to other software in real time, with signed deliveries you can verify.
Food safety & traceability
Lot tracking, production batches and the APPCC logbook.
Food safety & traceability — overview
Turn on brasio's kitchen food-hygiene suite per venue: ingredient lot tracking with expiry and FEFO, production batches with full forward/backward genealogy, and a digital APPCC logbook. Every part is optional.
Ingredient lots, expiry & FEFO
Receive larder ingredients with their supplier batch number and use-by date, track stock per lot, and let brasio draw down oldest-expiry-first. Get expiry alerts and printable FEFO labels.
Production batches & recipes
Define a recipe, then run production that consumes input ingredient lots (FEFO) and mints a new traceable batch with its own number, prep date and computed use-by. Any batch traces back to every input lot.
The APPCC logbook (temperatures, cleaning, deliveries)
Record fridge/freezer temperatures, cleaning sign-offs and delivery checks against a per-shift or periodic schedule, with mandatory corrective actions on failure and a one-tap cuaderno de autocontrol export for inspectors.
Billing
Plans, payments, invoices.
Plans and pricing
Compare brasio's monthly plans and switch plan from the billing panel.
How brasio billing works
Understand how Stripe handles your brasio subscription: trials, invoices, the customer portal, and what happens when a payment fails.
Invoices and receipts
Download your monthly invoices and learn how to issue a full invoice to a customer.
Change your payment method
Update the card or IBAN used to pay your monthly brasio subscription.
Close your account
How to request account closure, what gets deleted, and the 30-day grace period.
Veri*factu & tax
Compliance.
Veri*factu in brasio: overview
Understand what Veri*factu is, what brasio does for you, and what you need to configure at your venue.
Customer receipt: 80mm thermal with Veri*Factu QR
Every closed ticket prints a customer receipt — 80mm thermal format, with the Veri*Factu QR code and the AEAT caption — generated server-side after Verifacti signs the fiscal record.
Browse historical Z reports
Every Z report from every closed shift is stored. Find a Z by date, see the variance and totals, and reprint the PDF for your accountant — without re-closing anything.
Export records for your accountant
Download CSV per-ticket exports, monthly VAT summaries and SII XML for the AEAT — directly from your account.
Troubleshooting
When things go wrong.
The printer or the POS can't be seen on the network
Check subnet, DHCP and coverage when the terminal can't reach the printer or keeps losing the connection.
Printer not printing
Walk through the four usual checks when tickets don't come out.
Restart the terminal
Restart the terminal safely when it slows down or stops responding, without losing any in-flight orders.
Reset an employee's PIN
Generate a temporary PIN for an employee who has forgotten theirs and force them to change it on first sign-in.
Still stuck?
Talk to our 24/7 agent in your language. If it can't answer, we'll pass you to a human.