Void orders and fix mistakes

Orders get rung up wrong. The question is not how to make the mistake disappear — it is how to correct it while leaving a trail, because a till where sales can vanish silently is a till whose numbers mean nothing.

Kasenso voids rather than deletes. The order stays; it is marked void and excluded from revenue.

Void an order

Go to POS → Void Orders. The screen lists recent orders; find the one to cancel and void it. It is then marked Voided, removed from your sales totals, and counted in the void figures on the shift close and the daily report.

Then ring up the correct order as a new sale. Both records exist, which is exactly right: someone reconciling later can see the mistake and the fix.

When to void, and when not to

Void when the order was never fulfilled or was fundamentally wrong: rung up twice, wrong customer, a walkout, the customer cancelled before the food was made.

Do not void when the sale happened and you are refunding the customer for another reason. A void says "this sale did not occur". A refund on a real sale is a different fact about your business, and flattening the two together means your sales figures no longer describe what your kitchen actually produced. Where a refund is genuinely needed, void and re-ring only if nothing was consumed; otherwise record the sale as it happened and handle the money separately.

Who should be able to void

Void Orders is its own permission, separate from the till itself. Most shops set it off for cashiers and keep it with a shift lead or the owner.

The reason is not distrust; it is that a void is the one action in the system that reduces recorded sales, so it deserves a second pair of eyes. Set it under staff accounts and permissions.

If your cashiers work alone and cannot wait for approval, tick it on and watch the void count instead — which brings us to the next part.

Watch the void count

Voids show up in three places:

• Shift close — voids for that shift, alongside the drawer count.
• Manager's Daily Report — the day's voided orders, listed next to discounts, expenses and wastage.
• Reports — across any date range.

A handful of voids a week is a busy counter. A cluster at the same time of day, or on the same person's shifts, is a question worth asking — usually about training or a confusing menu layout before it is ever about honesty.

What voiding does to stock

Voiding removes the sale from your revenue figures. It does not un-cook the food. If the ingredients were actually used, record that separately as wastage, so your stock count matches the shelf and your food cost tells the truth.

This trips people up: a voided order and a wasted dish are two different events, and a wrongly-rung order that was still cooked is both.

Frequently asked questions

Can I un-void an order?

No. A void is a permanent record of a correction. If you voided the wrong order, ring the correct sale up again as a new order — the history then shows what happened, which is better than a system that lets records be quietly rewritten.

Does a voided order still appear in reports?

Yes, as a void. It is excluded from revenue and profit, and counted in the void totals on the shift close, the daily report and the main reports page. Nothing disappears.

Can a cashier void their own order?

Only if you tick the Void Orders permission for their account. It is off by default for cashiers, so voiding sits with whoever you decide should hold it.

What if the food was already made?

Void the order so it leaves your sales, then report the ingredients as wastage. That keeps revenue accurate and keeps your stock count matching what is physically on the shelf.

Is there a time limit on voiding?

The void screen works from recent orders, so it is built around same-day corrections. For something older, the more accurate approach is usually to leave the sale in place and record the correction as its own event rather than editing history.

Next: receipts and Bluetooth printing.