Restaurant & kitchen

Restaurant / POS is where orders are cooked and the menu is managed; the ringing and paying happens on the POS terminal. Tickets flow from the till onto the Order board here, the kitchen advances them through preparing and ready, and the waiter marks them served. The Menu tab lists every category and item for the selected outlet with a sold-out switch, and shows supervisor notes left over from the menu import.

Like the terminal, this screen is guarded by the Payments module: View only reads the boards, Can edit advances tickets and changes menu items.

• Outlet switch: the same buttons as the terminal; the board and menu show one outlet at a time.
• Tickets (the default): every open ticket of the outlet plus the recent closed ones in one table (ticket, table or room, guest, covers, items, total, kitchen status, opened). Tap a heading to sort; the Kitchen heading filters by status; the last column advances an open ticket, and tapping an open row opens that order on the till.
• Order board: four kanban columns; cards can be dragged one column to the right or advanced with the button.
• Menu: the outlet's items as a paged list (Table, Cards or By category), searchable and filterable by category, availability and popular; inline cells for category, price, popular and 86; a drawer for the full item; Add item and Categories dialogs; and, when any exist, a MENU_NOTES side card of unresolved supervisor flags with a Resolved button.
• Tables: the floor as status cards (Free, Seated, Order open, Bill out, Needs bussing) filtered by state and zone. Free, Seated and Needs bussing are set by hand; Order open and Bill out follow the ticket, and closing a bill leaves the table at Needs bussing until it is cleared.
• Kitchen display (the first tab and the default): the screen at the pass. Three shelves, To make, Ready to serve and Today, a station switch (Kitchen, Bar, All stations) carrying the number of items each board still owes, a Sound on / off chip, and large cards that show every line for that station with its accompaniments and notes, a Ready button per line (Undo once pressed), how long the order has waited, and one big button for the next step. A new order chimes; an order nobody has started taps every minute. Shares from a bill split by amount and the copies an even split keeps for billing never appear here.

Without an outlet the page shows “No POS outlet configured for this hotel.”

1. 1
   The ticket appears

   As soon as a waiter creates a ticket at the till it shows under New Orders with “No items yet” until lines are added. Room-service tickets are labelled Room N; table tickets Table N; walk-ins by code.
2. 2
   The till sends

   Send on the terminal marks the lines sent and moves a new ticket to Preparing. Lines added afterwards show up on the card as they are sent.
3. 3
   Start cooking (kitchen)

   If the ticket is still in New Orders, e.g. lines were rung but never sent, the kitchen presses Start cooking. This marks every line on the ticket sent and moves it to Preparing.
4. 4
   Ready, one plate at a time

   On the kitchen display each line has a Ready button; the line turns green on the till at once. When the last kitchen line is ready the ticket moves to Ready by itself and the waiter is told. Undo puts a line back to cooking (and the ticket back to Preparing).
5. 5
   Mark ready

   Food is plated: press Mark ready (board or kitchen display) to stamp every line at once. The Ready to serve KPI counts these. The till takes no money for a kitchen dish until it reads ready.
6. 6
   Mark served

   The runner delivers and presses Mark served on the board. The card sits in Served until the ticket is settled at the till, which takes it off the open-ticket board.

It is the first tab of Restaurant / POS and the screen the page opens on. Each card is one order: where it is (Table 4, Room 07, walk-in), its code, covers and guest, the outlet, and a timer that counts from the moment the first line was fired (green, then amber after 15 minutes, red after 30). Underneath, every line the station has to make, as the cook reads it: 2× Stir Fry Chicken, then the accompaniments on their own line (“+ Chips, Extra sauce”) and any note from the till in amber (“no peanuts”). Lines the waiter has not sent yet are shown faded with a “not sent yet” tag, so nothing is cooked early.

“Nothing to make” means the pass is clear. The timers keep moving without a refresh; new orders and changes arrive live from the till.

Categories and items

Each outlet has ordered categories (Mains, Breakfast, Snacks, Drinks… each with an icon) and ordereditems inside them. An item carries a name, description, whole-shilling price, an availableflag and a popular flag (the star on the till and the Popular rail). Modifier groups, required or optional, single or multi-choice, each option with a price delta, are attached to items and shown on the till's modifier sheet.

Finding and editing items

1. 1
   Open the Menu tab

   Pick the outlet. The list is paged (50 a page, Table by default; Cards or By category from the layout switch) and searches name, description and category as you type; the Category, Availability and Popular filters and the sortable headings live in the address bar.
2. 2
   Quick edits in the row

   Category, price, Popular and the Available / Sold out switch save on change. A sold-out dish vanishes from the till at once (“<name> is sold out”) but stays on tickets that already sold it.
3. 3
   The item drawer

   Click the item name: rename, describe, re-price, move category, flip availability and popular, tick the modifier groups the till should offer, and see the recipe. Payments · Full access can delete an item that was never sold.
4. 4
   Add item and Categories

   Add item asks for name, price, category, description, flags and modifier groups. Categories renames, re-orders (the till follows this order), sets icons, adds and, when empty, deletes categories.
5. 5
   Several at once

   Tick rows to mark them sold out or back on sale, popular, or move them to another category in one go.

Recipes → stock

An item can hold a recipe: up to 20 lines of stock item + quantity per portion. When a ticket is settled at the till, every live line depletes its recipe quantities from Inventory (a consumemovement referencing the ticket). Stock is clamped at zero and a shortfall raises “Stock short: <item>” so the storekeeper counts and adjusts, the sale is never blocked. Items without a recipe simply do not touch stock.

MENU_NOTES

When a menu was imported, the importer may have left supervisor flags (section, item, issue). Unresolved ones show in the side card “MENU_NOTES · Supervisor flags from menu import” so the manager can fix the item; the Resolved button on a note closes it.

There is no separate floor map on this screen. Tables are defined per outlet (number, zone, seats) and are assigned to a ticket on the terminal with Pick table, which groups them by zone and colours them by status (free · seated · open · bill · dirty). The order board uses that assignment to label cardsTable N and tag them Dine-in; a ticket linked to an in-house room shows Room N andRoom Service; anything else is a Walk-in shown by its code.

Room-service tickets can be settled with Charge to Room at the till, which posts the food, service charge and VAT onto the guest's folio, see Payments & folios.

The KPI tiles derive from these: In kitchen counts preparing, Ready to serve counts ready,Orders today counts tickets created today (any status), Sales today sums today's closed tickets. The board shows open tickets only; a settled ticket leaves the board whatever its kitchen state.

• Open the screen, read boards, tickets, menu, notes, recipes: Restaurant · View only (the Chef, the Accountant).
• Start cooking / Mark ready / Mark served, Ready on a line, drag cards: Kitchen · Can edit (the Chef) or Restaurant · Can edit (the Waiter, the desk). Marking an order ready, by the button or by its last line, sends a personal “Order ready” alert to the waiter who took it, with a chime on their device.
• Mark sold out / back on sale, resolve notes: Restaurant · Can edit.
• Create or delete dishes, change prices, names, categories or options, set recipes, add or rename categories: Restaurant · Full access (the Restaurant Manager).

Receptionists (Restaurant · Can edit) can ring a room-service order and move a card; they cannot change the menu.

KDS

Kitchen display system, the kitchen status on a ticket and the screens that show it.

Sold out

Off the menu for now (kitchen slang: 86'd). A sold-out dish is hidden on the till and cannot be rung.

Pass

Where plated food waits for a runner; the Ready column.

Recipe

Stock item quantities consumed per portion of a menu item; depleted when the ticket settles.

Room service

A ticket linked to an in-house room; can be charged to the guest folio.