Restaurant POS Live

Charge to the room

The bill goes to the guest's folio in the same second, as a restaurant charge with its own tax — after the guest's name and room are matched.

The single most common leak in a hotel with a restaurant is the dinner that never reached the room bill: settled to "room" on a separate POS, exported at midnight, matched by hand, missed. Here there is no export, because there is no second system.

How it works

The captain chooses "to the room" and picks from the guests in house — room and name together, so the wrong room is not a number typed in a hurry. The bill is posted to that guest's folio as a restaurant charge, with the restaurant's GST on it, in the same transaction that closes the table.

What it refuses

A room with no guest in house — the list is empty and says so.
A folio that is closed — the guest has checked out and the bill is issued.

Each refusal is a sentence the captain can read to the table.

More on Restaurant POS

The restaurant POSTables across the top, the menu below, the open order down the right. Punch, fire the KOT, settle at the counter or send it to the room. KOTs and the kitchenA ticket per station, a modification the kitchen sees as a reprint, and a KOT the kitchen can hold — with the store drawn down on every fire. Tables, stewards and the floorThe table belongs to somebody. Steward-wise sales are answerable because the captain on the table is a fact, not the login on the till. The bill and its GSTA numbered GST bill per outlet with HSN codes per line, the slab per dish, and service charge that is taxable because the law says so. Tenders and reversalsA tender is controlled — cash, card, UPI, on account, to the room, complimentary — and a bill that was wrong is reversed, not deleted. Cashier shifts and the outlet day endA shift opens with a float and closes with a count; the day end closes every open table, reads the tenders, and refuses to close a day still in the future. An order arrives from somewhere elseZomato, Swiggy, the outlet's own online menu — an order posted as JSON lands as a ticket, once, with unmapped items refused by name. The menu, and a price that knows what time it isCategories, dishes, variants, a price per channel, and a schedule — happy hour is a window on the menu, not a second menu. A restaurant without a hotelThe POS sells on its own — an outlet that is a customer in its own right, with no booking chart, no room, and every till, bill and day end working. The kitchen storeUnits, locations, ingredients, recipes with yield loss, an append-only stock ledger, and consumption on every KOT — so the food that was used is a cost the day carries.