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A restaurant feels busy and still loses the day when the kitchen cooked a dish the bill never listed, or the bill listed a dish the kitchen never saw.
The captain writes a KOT, walks it to the kitchen, and keeps a copy that may not match what was shouted across the pass. A cancelled dish stays on the bill. An extra roti never gets written. At payment the guest remembers a different total, and the manager discounts the argument rather than the item.
Aggregator orders add a second pile. Zomato or Swiggy tickets sit next to table KOTs. The kitchen has no single queue. A dine-in order waits while a delivery order is late, or the other way around. Nobody can say which delay was the kitchen and which was the rider.
Stock is guessed at closing. Theoretically a plate reduces chicken and oil. In practice the store is counted when something runs out in the middle of service. Purchase is whatever the chef asks for in the morning.
Restaurant software makes the KOT the order. The table, the kitchen ticket and the bill are the same items. A cancel reaches the kitchen and leaves the bill. GST and the discount are on that bill before the guest is asked to pay. If you cost recipes, the sale can move stock. The shift closes against the bills, not against a handwritten summary.
The order on the captain’s screen is the order the kitchen prints
Items, tax and discount on the bill the guest sees
A sold dish can reduce the ingredients, not only the cash
Cash, UPI and card against the bills of that shift
Paper KOTs are lost, duplicated or changed verbally, so the kitchen and the bill diverge.
Cancelled and complimentary items stay on the guest’s total or never reach the kitchen.
Delivery tickets and table tickets are separate queues, so the pass has no order of work.
GST and service discounts are applied at the last minute and differ by captain.
The store is counted after a stock-out, not from what was actually sold.
An order punched for the table prints in the kitchen. The bill cannot list a different set of items.
A cancel or a complimentary is a status on the line. The kitchen sees it and the total drops or is marked.
Dine-in and parcels sit on one screen so the kitchen works one queue.
Tax and allowed discounts are on the item and the bill. Captains are not recalculating GST.
Recipes can reduce ingredients when the dish is sold, so purchasing starts from consumption.
The menu you actually sell, with GST on the lines that carry it. We watch one lunch service before changing how captains order.
One section of the restaurant orders on the system. The kitchen prints those tickets. Paper remains only for the other section until the pass is comfortable.
Guests pay from the system bill. Cash and UPI are closed against that shift. Recipe stock can follow once the menu is stable.
They are written twice. The captain’s pad and the kitchen slip drift as soon as a dish is cancelled or added by voice. One order record prints the KOT and builds the bill, so the guest is charged for what the kitchen was asked to cook.
Yes. The bill shows the items, the discount you allowed and the GST configured on those items. The guest can pay and take that invoice. You are not rewriting the total on a calculator.
Parcels and dine-in are both orders. A cloud kitchen can run without tables. A restaurant can run both on the same menu and the same kitchen queue.
It can, once a recipe is set for that dish. Until recipes exist, billing still runs and stock stays a separate inward and issue. We do not pretend a menu item reduces stock if you have not said what is in it.
Tell us a time before or after the rush. Call +91 8271932791 or email info@ssbconsultancy.com with the number of tables or the kitchen type. The walkthrough follows one order from the captain to the bill.
Double bookings, a bill written at checkout and GST added by hand. How hotel software keeps rooms, folios and housekeeping on one board.
A sample with no barcode, a result typed twice and a patient waiting at the counter. How lab software follows the sample from collection to the report on the phone.
Queues, missing old reports and a bill that does not match the pharmacy. How hospital software keeps the visit, the bill and the stock together.
Tell us the operation that is breaking. We will walk that screen and send a written quote.
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