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 an 86 toggle, 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.
• Order board: four kanban columns; cards can be dragged one column to the right or advanced with the button.
• Menu: categories with item cards (name, category tag, Available / 86'd badge, price, Mark 86 / Available button) and, when any exist, a MENU_NOTES side card of unresolved supervisor flags.
• Kitchen display: large cards for tickets that are new or preparing only, each with a full-width Start cooking / Mark ready button, meant for a screen at the pass.

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
   Mark ready

   Food is plated: press Mark ready (board or kitchen display). The Ready to serve KPI counts these.
5. 5
   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.

Open it from the Kitchen display button in the head or the third tab. It shows only tickets whose kitchen status is new or preparing for the selected outlet, as large cards: the room/table label, every live line with quantity, kitchen notes from the till (allergies, “no peanuts”), minutes since the order opened, and a tall purple Start cooking or Mark ready button.

Once a ticket is marked ready it disappears from the display and waits in the Ready column of the order board for a runner. “No active kitchen tickets” means the pass is clear.

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.

86 and un-86

1. 1
   Open the Menu tab

   Pick the outlet; scroll to the item card.
2. 2
   Mark 86

   Click Mark 86. The badge flips to 86'd, the toast says “Item marked 86'd”, and the till dims the tile and refuses to add it (“<name> is 86'd and not available”).
3. 3
   Back on

   Click Available; toast “Item marked available”.

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; a note is closed with PATCH /menu/notes/:id/resolve.

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, menu, notes, recipes: Payments · View only.
• Start cooking / Mark ready / Mark served, drag cards: Payments · Can edit.
• Mark 86 / Available, create or edit items, set recipes, resolve notes: Payments · Can edit.

Receptionists (Payments · View only) can watch the board, useful for room-service enquiries, but cannot move anything.

KDS

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

86'd

Off the menu / sold out. An unavailable item cannot be rung at the till.

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.