Restaurant POS Live

The menu, and a price that knows what time it is

Categories, dishes, variants, a price per channel, and a schedule — happy hour is a window on the menu, not a second menu.

The menu is the outlet's, set from its own screen: categories, dishes, variants and modifiers, the station each fires to, the tax group each belongs to, and a price per sales channel — dine-in, room service, takeaway, an aggregator.

Time

A category can carry a schedule: breakfast until eleven, the bar after six, Sunday brunch. The live menu shows what the clock allows. Happy hour is the same mechanism with a price: a window on a category with its own price, in force for its hours, and the bill says which price applied.

Per channel

The aggregators are marked up; room service carries a different service charge; takeaway carries no service charge. A price per channel on each dish, so the markup is a number on the menu, not a percentage somebody remembers.

Reading it

The POS reads the live menu for the outlet's clock; the aggregator door reads the channel's prices; the reports read the category and the item.

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. 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. 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.