You can use a Pricelist for having your Employees (Employee Contacts) pay different prices than your customers:

Then, got to Point of Sale -> Configuration -> Settings --> Pricing-section, enable the Flexible Pricelists option and select the Pricelists you would like to be available at the POS, i.e. Default and your new Employee Pricelist:

(If Pricelists aren't enabled yet in general, you would do so with this option as well)

Finally, set the Pricelist on the Employee's Contact so you can use the Employee as a Customer in POS - or simply select the Pricelist applicable to that POS order via Actions:

Alternatively, you can just use the Prices-button in POS to override the original price to 0:

Since, this is still a POS order, a receipt will be generated regardless of the total price - which is not an invoice (nor to you have to create an actual invoice).

If you don't want this, you would need to create Internal Transfers in Inventory to move from Stock to Customer manually, which seems like quite a unnecessary workaround to me.

thanks alot all ,that was helpful 

best regards 

Emam 

Hi,

In a hospitality setup like a hotel, restaurant, or café, staff often consume items such as coffee or meals free of charge, but the business still needs to track this in inventory. Using POS is not ideal because it always generates sales orders and invoices, even if the price is set to zero. Instead, the cleanest way is to handle these requests through inventory operations.

The best approach is to create an Internal Consumption operation type in Inventory. Each time staff consume items, you can move them from the restaurant stock location into a virtual “Internal Consumption” location. This reduces stock accurately without creating sales or accounting entries. For simpler cases, you can also use the Scrap feature to reduce inventory, though it won’t provide much detail on who consumed the items.

If you want more control, you can set up a request and approval process where employees submit free-of-charge requests, and once approved, the system automatically triggers an internal transfer or scrap. This provides a clear audit trail of what was consumed and by whom. Overall, the internal consumption method with a dedicated location (e.g., “Staff Meals”) is the best fit, as it gives clear reporting on stock used by staff versus customers.

Discounts and loyalty can technically make items free in POS, but they won’t solve the problem of keeping accounting and reporting clean. For your scenario, using Internal Consumption flows (possibly combined with a dedicated staff POS) is the safer and more accurate solution.

Hope it helps

Hello Imam, 

Please check the below document 

https://www.odoo.com/documentation/18.0/applications/sales/point_of_sale.html