Setting the restaurant up

The menu: categories, dishes, sizes and prices

Build the menu yourself. Changing a price is a price change, not a deployment.

Restaurant setup → The menu. Three levels:

A dish: code, name, veg or not, category, GST group, station, sizes and prices.

Do this

Shortcode — what a cashier types: PT.
Name — as it prints on the KOT and the bill.
Veg / non-veg — the dot beside it on the till.
Category — Starters, Curries. Type a new one and it exists.
GST group — required; a dish cannot be saved without one.
Kitchen station — required; it is where the KOT prints.
Sizes and prices — Regular ₹560, or Half and Full. A dish with no price cannot be rung up.
Save dish.

Categories — the sections of the menu: starters, breads, main course, desserts, beverages. A category cannot be removed while dishes still sit in it.
Dishes — name, code, the category, the kitchen station that cooks it and the GST group that taxes it.
Sizes and prices — every dish needs at least one size with a price. Half and full, 30ml and 60ml, or just one called Regular. + Another size adds more.

Rules the screen will hold you to:

A dish with no price cannot be saved, and neither can one with no tax group or no station.
A price must be more than nothing. A free item is a complimentary line on a bill, not a dish priced at zero.
Codes are unique within the outlet.

Until this screen existed, changing the price of a dish meant a database migration and a deployment. It does not any more — a manager changes it before service.

More in Setting the restaurant up

Creating an outletAn outlet is one restaurant, bar or room service. It has its own menu, tables, tax and day. GST groups, and the restaurant rateTax comes from the group on the dish — and which group is right depends on the rooms. Tables and kitchen stationsTables are where an order sits. Stations are where a KOT prints. Taking a dish off tonight (86-ing)Mark an item unavailable and it disappears from ordering until you put it back. Different prices for dine-in, room service and deliveryOne dish can carry a price per channel, and a price that applies only at certain hours. The kitchen store: what is on the shelfEvery ingredient with what is on hand, what it is worth and what is running low; a movement or a count is one form; every item has its story. Units, places and ingredientsThe store measures in units that convert to a base; every ingredient is bought in one unit, kept in one place, and has a reorder level. Recipes: what a portion is made of and what it costsA recipe is per size of a dish, in grams, millilitres or pieces per portion, with wastage; it draws stock when the KOT fires and prices the dish against its menu price. Buying: suppliers, purchase orders and deliveriesA purchase order is a promise; the GRN is what moves stock. Short delivery leaves the order open; payables are by supplier. Food cost, variance, and what to orderWhat sold and what it cost in ingredients; the menu card at today's prices; what the recipes say should have left the store against what did; what is below reorder.