Restaurant POS Live

KOTs and the kitchen

A 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.

A kitchen order ticket is the contract between the floor and the pass. Each dish belongs to a station — kitchen, tandoor, bar, dessert — and a fire prints one ticket per station with only that station's lines.

Changing a ticket

A dish added after the fire is a second ticket. A dish cancelled after the fire is a cancellation ticket the kitchen sees, with the reason, and it is on the day's report as a cancelled KOT. Nothing is silently edited after the pass has it.

A KOT the kitchen can hold

The starters now, the mains when the table says. A held ticket is fired later by the captain, and the time it was held and released is on the order.

The store is drawn down on every fire

Every dish has a recipe; every fire consumes the recipe's ingredients from the outlet's store, at the last purchase price, once — a reprint cannot draw twice. The food that was used is a cost the day carries, and the books read it.

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. 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. Charge to the roomThe 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 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.