Restaurant POS — Menu, Tables & Kitchen

1. Create menu categories such as Starters, Main Course and Beverages.
2. Add items with price, tax rate and kitchen you want to send tickets to.
3. Set availability — for example, only during lunch hours.
4. Add modifiers such as spice level or serving size.
5. Save and publish the menu to POS counters.

Draw your floor plan as a grid and assign each table a number and seating capacity. Tables can be grouped into sections linked to waiters.

Submitted orders push KOT tickets to the correct kitchen station as an order is fired. Items can route by course or by station such as Grill or Cold.

• Fired orders appear on the kitchen screen immediately.
• Preparation statuses are confirmed over the counter screen.
• Once prepared, the order returns to the POS for billing.

Close tables when guests pay. Split-bill options cover per-person divides, and the day-end soft count compares cash in the drawer to expected totals.