Restaurant POS Live

Cashier shifts and the outlet day end

A 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.

Each cashier opens a shift with a float and closes it with a count; the difference is on the report with the cashier's name. The outlet's day end closes the day's trading and writes the numbers the owner reads the next morning.

The day end

Every table must be settled or its bill reversed; the day end lists the ones that are not.
Sales by category and by item, tenders by mode, discounts and reversals with their reasons, KOTs cancelled.
Steward-wise sales and service charge.
The cash to hand over, against the count.

What it refuses

A day end for a date that has not ended, and a second day end for a date already closed. A day is closed once.

Into the books

The outlet's day closes into the ledger alongside the hotel's night audit: revenue by category, tax by slab, tenders to their control accounts, and the food cost from the store's consumption.

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. 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.