Setting the restaurant up

Creating an outlet

An outlet is one restaurant, bar or room service. It has its own menu, tables, tax and day.

Restaurant setup → New outlet. An outlet is one place that sells food: the multi-cuisine restaurant, the bar, the coffee shop, room service. Each has its own menu, its own tables, its own prices and its own day.

Do this

The outlet picker at the top of the screen — everything below belongs to the one chosen.
Code — short, permanent: DARBAR, BAR.
Name — as it prints on the bill.
GSTIN and FSSAI licence — both print on every bill.
Service charge — a percentage, or 0 if you do not levy one. Day starts beside it: a 03:00 close belongs to the night before.
Save outlet.
New outlet… — a second restaurant, the bar, room service.

What it needs:

A code and a name. The code is short and appears on bills and reports.
Whether it is attached to a hotel or stands alone. A restaurant with no hotel is a perfectly ordinary customer of this system — it simply has no rooms to charge to.
Its GST registration if it differs, and its service style.

Then, in order: GST groups, kitchen stations, the menu, and tables. In that order, because a dish needs a tax group and a station before it can be saved, and a table cannot take an order before there is a menu.

More in Setting the restaurant up

The menu: categories, dishes, sizes and pricesBuild the menu yourself. Changing a price is a price change, not a deployment. 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.