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Restaurant POS
Outlets, tables, KOTs and bills — at the counter or on the room
Tables, menus, KOTs that print per kitchen station, bills that split and tables that merge. A bill settles at the counter or goes to the room — and when it goes to the room it is on the folio, not in a second system. Sells on its own to a restaurant with no hotel, and to a hotel group with an outlet in each.
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.
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.