Digital PGE Help Centre
Every active workspace has a maintained guide covering purpose, authorised roles, screen areas, step-by-step instructions and risks.
New product training · 新品上架培训
零基础手把手上架操作课
Follow nine guided stages to create materials, connect sales channels, configure per-sale consumption, activate the approved rules and verify one test order. 每完成一步再进入下一步，系统会保存学习进度。
Start the guided setup · 开始操作课You will finish · 完成结果
Digital PGE Knowledge Base
Search terms, roles, operating rules and common questions. Every result links back to a maintained Help guide.
Who can adjust stock and when should they use it?
Only an Inventory Manager or Platform Administrator can post a stock adjustment. Use it only for verified damage, wastage or a data correction that cannot be recorded through receiving, transfers, production, sales or stocktake.
Which systems should a new kitchen expediter learn?
Start with KDS. Use Order Hub only to look up an exception when a lead asks. Use Leftover Stock only when assigned at closing. Do not change recipes, Sales BOMs, stock balances or production batches.
What does KDS mean and when do I complete an order?
KDS is the Kitchen Display System. It shows live orders for the kitchen. Complete an order only when every item is correct and the order is ready for handover.
Can I complete an old or busy order to remove it from the screen?
No. Completion confirms that the order is ready for handover and can affect downstream records. Keep the ticket number and ask the shift lead if it is missing, wrong or duplicated.
What is a Sales BOM?
A Sales BOM defines the stock items and quantities used by one completed customer sale. It is not a Central Kitchen production recipe.
What is the difference between a production recipe and a Sales BOM?
A production recipe defines inputs and expected output for one Central Kitchen batch. A Sales BOM defines what one completed sale consumes. Actual yield and waste are recorded in Production after the batch is finished.
Why do we map products?
Product mapping connects a Kiosk, Loyverse, Uber Eats or DoorDash product name to one standard Digital PGE sales product. Mapping alone does not deduct stock; the Sales BOM supplies the consumption rule.
Can I use a stocktake to fix a missing receipt or transfer?
No. A stocktake records what is physically present and explains variances. Record the missing receipt, transfer or waste through its correct workflow, then use the ledger to trace the history.
Where can I find why a stock balance changed?
Use the Stock Ledger. It is the traceable history behind the balance and links each movement to its source event, such as a receipt, transfer, completed sale or approved correction.
Can I receive the full purchase order before delivery arrives?
No. Receiving records what physically arrived. Record short deliveries separately and do not use expected quantity as actual stock.
When should I dispatch and receive a stock transfer?
Dispatch when stock physically leaves the source. The destination confirms receipt only after counting the delivery. A transfer changes where stock is held, not total business stock.
Does a submitted partner supply request deduct stock?
No. A submitted request is reviewed first. Stock moves only when fulfilment dispatches it, and the destination confirms what physically arrived.
Can I import a sales week again to correct a total?
No. Compare the preview with the source report and import once. If a total is wrong, keep the evidence and report the issue before another import.
When can live stock consumption be enabled?
Only after opening stock and inventory settings have been approved. The cutover control is a safety boundary, not a normal daily operation.
Why should staff not share an account?
Individual accounts make the audit history reliable and keep location-scoped access limited to the person responsible for that work.
The former Supply orders link now opens the existing store request workflow.
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The former Supply orders link now opens the existing store request workflow.
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Supply availability and prices are configured inside Purchase packs.
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Use the system home to choose the correct workspace for sales, kitchen, inventory, partner or member work.
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Use this page to understand the sales tools: kiosk, menu, Order Hub, external sales and analytics.
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Guide a customer from menu selection through choices, order review and payment.
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Maintain what customers can buy, their choices, prices and availability.
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Find active and historical orders, check their source and follow their operating status.
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Import a controlled historical date window for one connected Loyverse store without duplicating existing Order Hub records.
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Import a weekly Uber Eats or DoorDash sales file in a controlled sequence.
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Review sales performance, product mix and channel trends without changing operational records.
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The Kitchen workspace connects live order preparation, leftovers and future production work.
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A new kitchen expediter uses KDS to make sure every live order is complete, correct and ready to hand over. Order Hub is only a support tool for an exception; Inventory setup is not part of this role.
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Prepare live customer orders in priority order and complete them when food is handed over.
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Record end-of-day remaining prepared stock and use the history to improve the next prep plan.
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Choose the inventory workspace for setup, operations, tracing or launch control.
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Follow the controlled setup sequence before using daily stock operations.
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Create everything that can be counted: ingredients, produced food, purchased goods, packaging and consumables.
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Upload controlled spreadsheets for initial master data instead of typing long lists by hand.
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Identify what each location and channel sells. Consumption is maintained in BOM.
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Define what a completed customer sale consumes, including fixed and option-dependent items.
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One recipe per product and kitchen, with saved revisions and four-stage contractual costs.
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One recipe per product and kitchen, with saved revisions and four-stage contractual costs.
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One recipe per product and kitchen, with saved revisions and four-stage contractual costs.
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One recipe per product and kitchen, with saved revisions and four-stage contractual costs.
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Record what is physically present and explain important differences from the system estimate.
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Use the checklist to prove the essential configuration and opening-stock work is ready for launch.
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Set the approved cutover boundary and control when completed-order consumption can run.
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Check how completed sales translate through mappings and BOMs into controlled inventory movements.
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See the current stock quantity by location and use the correct source action for any real event.
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Trace the recorded history behind a stock balance, including receipts, transfers, consumption and corrections.
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Order goods, confirm physical deliveries and record supplier invoices when they arrive.
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Order goods, confirm physical deliveries and record supplier invoices when they arrive.
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Manage suppliers and complete each pack setup in one place.
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Build one replenishment list with the packs and prices configured for your location.
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Resolve one reported delivery issue at a time.
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Review inventory values for a selected period and group of locations.
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Review recorded unit costs and save processing costs against existing production batches.
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Review store supply requests and their current received, outstanding and closed values.
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Inventory Managers turn store and Partner requests into the actual supplier orders and Central Kitchen deliveries needed to fulfil them.
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Confirm the physical locations that hold and count each inventory item before setting replenishment levels.
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Set the reorder and target levels used for planning alerts after Location Stocking is complete.
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Create a permanent correction only when a real event cannot be recorded through receiving, transfer, production, sales or stocktake.
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Review stock risk and suggested quantities before making a manager decision to buy or produce.
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Use moving weighted-average inventory cost to review the stock value, completed-sale COGS and gross profit at each location.
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Turn materials into produced stock using the approved recipe, actual output and real waste.
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Move stock between locations while preserving the business total and confirming physical receipt.
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Build one replenishment list with the packs and prices configured for your location.
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Create individual access, assign roles and restrict people to the locations they operate.
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Use Settings for people, roles, locations and other shared Digital PGE controls; it is not a daily sales or stock workspace.
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Review what each standard role is allowed to do before assigning that role to a person.
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Maintain the real operating places used by Digital PGE, including stores, franchise locations and Central Kitchen.
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The current Member foundation is the entry point for future customer profiles, membership and loyalty work.
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Pair a fixed Grey Street tablet once so its Kiosk or KDS screen works after restart without a staff login.
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Bind a Kiosk or KDS with a short-lived activation code without entering any staff credentials on that screen.
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Check and maintain printer configuration for the relevant operational station.
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Review payment-terminal pairing and status through the controlled administrator screen.
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Choose the store-operations workspace for roster labour, expenses, targets and operating performance.
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Plan store shifts and forecast labour cost from effective employee hourly rates.
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See your own published shifts and open the latest roster notification from the Digital PGE home page.
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Maintain rent, utilities, fees and other operating costs by store and expense period.
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Upload bills, review extracted service lines and confirm them into the expense register.
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Read posted inventory receipts, consumption and remaining stock value automatically.
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Opening stock comes from Inventory. This legacy page now opens automatic inventory costs.
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Save investment and recovery months once per store. Confirm the operating start date; revisions preserve prior history. Performance automatically monitors progress.
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Compare long-term recovery goals with observed earnings and month-end scenarios. Missing costs remain unknown; estimates and historical gaps are disclosed.
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