The merchant
The merchant is the restaurant, market or shop that sells through Te Lo Llevo — online through the merchant app and in person through the POS. A single merchant manages its catalogue, prepares orders and charges walk-in customers with the same tools.
Seasonal restaurants in La Manga, artisan markets in Los Alcázares, convenience stores in San Pedro del Pinatar: Te Lo Llevo unifies online and in-store sales under one roof, with no integration headaches and no double data entry.
Who they are
A merchant on Te Lo Llevo is any local establishment with products or services to sell: a restaurant that prepares set lunches, a greengrocer that assembles seasonal hampers, a beach bar that offers delivery to the sand or a clothing shop that wants to move stock online as well.
Each merchant has a team with differentiated roles. Permissions depend on the assigned role:
| Role | Typical profile | Key permissions |
|---|---|---|
OWNER |
Owner / principal manager | Everything: refunds, price changes, sensitive settings, reports. |
MANAGER |
Shift manager / floor supervisor | Catalogue management, inventory adjustments, discounts up to 50%. |
STAFF |
Employee / cashier | Charge sales, view orders, small discounts (max 10% or €10). |
The owner can have multiple branches under a single parent profile. Each branch has its own opening hours, catalogue and till configuration.
The same catalogue that appears in the customer app is available in the POS for over-the-counter sales. Stock decrements are the same in both channels — there are no two separate systems to maintain.
Joining Te Lo Llevo
A merchant that wants to join Te Lo Llevo does not need to have everything ready upfront. The process is designed to be guided step by step by the Operations team.
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Initial interest
The merchant (or a business representative) fills in the interest form on the Te Lo Llevo public website, providing the business name, municipality and type of establishment.
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Lead creation
The form creates a prospect record in the Operations console. An Operations team agent reviews the details and contacts the merchant to validate the information.
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Review and validation
The Operations team checks that the merchant meets the platform's requirements: coverage in the area, basic fiscal documentation and product type compatible with the available categories.
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Account activation
The Operations agent activates the merchant account. The owner receives their login credentials, enters the merchant app and begins configuring their profile.
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Initial setup
The merchant uploads their logo and images, sets opening hours, creates categories and adds their first products with prices and VAT codes. They can ask the Operations team for help at any point in this process.
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First sale
Once the profile and at least one product are published, the merchant appears in the customer app and can start receiving orders.
Manager Studio
Manager Studio is the management mode of the merchant app. This is
where the owner (or a team member with MANAGER permission) configures
everything related to the business, the offer and the operation of the establishment.
Business profile
The merchant can update at any time their name, description, category, opening hours, address, cover photo, logo and welcome message. They can also customise the receipt header and footer — tax identification number, thank-you message, contact details — which will appear on all printed receipts from both the POS and online orders.
Product catalogue
The catalogue is the merchant's menu on Te Lo Llevo. It is organised in categories (the merchant creates their own: "Starters", "Pizzas", "Drinks"…). Each product has:
| Field | Description |
|---|---|
| Name and description | What the customer sees in the app. |
| Price | In euros (EUR). No other currency. |
| VAT code | IVA_SUPER_REDUCED 4%, IVA_REDUCED 10%, IVA_STANDARD 21% or EXEMPT 0%. |
| Image | Product photo, optional but highly recommended. |
| Stock | Number of available units. When stock control is on, it decrements with each sale. |
| Published | Switches the product's visibility in the customer app on or off. |
| Modifiers | Option groups (e.g. "Size": S / M / L) that the customer selects when adding the product to the cart. |
The "86" button — emergency unavailable
In hospitality, "86" means a dish has run out during service. Te Lo Llevo includes an emergency unavailable toggle on every product: activating it removes the item from the customer app immediately, with no need to edit the product or adjust stock. It is the solution for when the chef announces the last monkfish has just left the kitchen.
If a product runs out during service, activate the toggle immediately. It prevents accepting orders you cannot fulfil and saves time on cancellations and customer explanations.
Coupons
The merchant can create discount coupons for their customers: an alphanumeric code, a discount type (percentage or fixed amount), a minimum order value, an expiry date and a usage limit. Coupons appear as available during the checkout flow in the customer app when the code is valid.
Dashboard
Manager Studio includes a dashboard with basic business metrics: number of orders for the day, total sales, most-ordered products and, when available, customer ratings. It is the management view for making data-driven decisions.
The Kitchen Rail
The Kitchen Rail is the operational mode of the merchant app during service. It is the screen the team sees in the kitchen or behind the bar to manage incoming orders in real time.
When a customer confirms an order, the merchant receives it on the Kitchen Rail as a new card. The team must react: accept or reject each order before the response time expires.
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Order received — PENDING
The order enters the rail. The merchant sees it instantly with full detail: items, quantities, modifiers, delivery address and requested ETA. They must accept or reject it.
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Decision — ACCEPT / REJECT
If accepted, the status moves to
PREPARINGand the team starts work. If rejected, a rejection reason must be given (product out of stock, merchant closed, unable to deliver within the time…). The customer is notified and the order is cancelled. -
In preparation — PREPARING
The team cooks or assembles the order. The card stays on the rail as a visual reference. The ETA continues to count down for the customer.
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Ready — READY_FOR_PICKUP
The team marks the order as ready. The platform alerts the assigned courier to come and collect it. The order waits at the counter until pickup.
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Collected — handed to the courier
The courier collects the order. From this point, tracking passes to the courier. The merchant can still see the delivery status on the rail until completion.
A merchant that frequently rejects or ignores orders can negatively affect their rating on the platform. If there are capacity issues, it is better to temporarily stop accepting orders than to accumulate rejections.
Selling in store too
In addition to online sales, the same merchant can operate a POS (Point-of-Sale till) to charge customers who walk in. The POS uses the same catalogue as the customer app, so products do not need to be entered twice.
POS sales generate VAT receipts, are recorded in the merchant's sales history and can be reviewed by the Operations team. At the end of the day, the cashier closes the till and runs the Z report.
For the full POS flow — sessions, payment, refunds, reports and fiscal compliance — see the POS in depth chapter or the The cashier chapter.
Any product the merchant adds to the catalogue in Manager Studio is available in both the customer app (online sales) and the POS (in-store sales), provided it is marked as published and in stock.
Getting paid
Te Lo Llevo does not hold the customer's money indefinitely. The payment process follows a transparent flow:
The commission the platform applies to each online sale covers infrastructure costs, use of the Kitchen Rail, the payment system and visibility in the customer app. The exact percentage is agreed in the onboarding contract.
Merchant payouts
Merchant payouts follow a create-and-approve flow. The Operations team creates the payment (calculated on the period's sales), the merchant owner can review it and, once approved, the transfer is made. This process ensures any discrepancy is resolved before the funds land.
Receipt customisation
The merchant can configure a custom receipt header and footer: the fiscal identification number (CIF/NIF), the exact trading name, the establishment address and a thank-you message. This information appears on all receipts and simplified invoices issued, from both the POS and online orders.
Good practice
Keep stock accurate
The stock shown in the customer app is the real database stock. If you do not update inventory, customers will be able to order products you no longer have. Set minimum stock alerts to be notified before running out.
Use "86" without hesitation
When a product runs out mid-service, activate the emergency toggle instantly. An invisible product is better than an order you cannot prepare.
Respond quickly
The faster you accept or reject an order, the better the customer experience. A quick acceptance builds trust and improves the merchant's rating.
Correct VAT on every product
Assign the correct VAT code to each product from the start. A VAT error affects billing and can be a problem at an inspection. If in doubt, consult your tax adviser.
Quality photos
Products with images receive significantly more taps than those without. A well-lit, representative photo directly increases conversions.
Up-to-date opening hours
Keep your opening hours current, including public holidays and seasonal changes. A customer who tries to order outside hours and finds no clear notice is a frustrated customer.
If the merchant receives an order and neither accepts nor rejects it within the set time, the platform cancels it automatically and records it as a negative response. Too many ignored orders affect the merchant's position in search results.
A day in the life of the merchant
It is 09:15 on a Saturday in July in La Manga. Restaurante El Caracol
opens at 10:00 for lunch. The owner, Ana, logs into the merchant app
with her OWNER account.
First thing: she checks the catalogue. Last night the chef told her there are no fresh caracoles left. Ana activates the "86" on that product — in five seconds it disappears from the customer app. She updates the prawn stock (3 kg have just arrived from the fish market) and publishes two daily specials she created yesterday.
At 10:05 the first order comes in: a mixed grill and two beers to be delivered to an apartment in the neighbouring development. Ana accepts it from the Kitchen Rail. The chef sees it on screen and starts. At 10:32 the team marks the order as ready. The courier arrives three minutes later, collects and leaves.
At midday the dining room is full. The cashier, Pedro (role
STAFF), uses the POS to charge the tables: card, cash, a split payment.
Every receipt is printed with the restaurant's tax number and address. Everything is
recorded.
At 16:00, after the service, Ana opens the Manager Studio dashboard: 14 online orders, 23 POS receipts, total sales for the day €1,240. She sees that the "Seafood paella" was the most-ordered product. She decides to feature it at the top of the menu for tomorrow.
At closing, Pedro counts the cash, closes the POS session and the system generates the day's Z report. Ana can download it from the dashboard whenever she wants. Tomorrow, Sunday, they will do it again — but with the caracoles, because Ana has already ordered them for early morning.