Floor, kitchen, menu extras and day close for a restaurant

Run table service, maintain the menu and review the day's stock losses and payouts.

Floor and bills

1. 1

   Lay out the tables

   Open /restaurant/floor, headed Floor and bills. Add an outlet first if asked, then choose the Outlet when there is more than one. Only a shop admin can change the floor. Enter aSection name (like Terrace or AC hall) and choose Add section. Fill in Table name and Seats, choose itsSection, then Add table.
2. 2

   Open and order

   Pick a table, enter Guests at the table and choose Open bill. Under Add a dish, choose Pick a dish, enterQuantity, make any required choices in Extras for this dishand tap Add. Choose Send to kitchen to send new dishes as kitchen tickets (KOT). Adding a dish alone does not send it.
3. 3

   Correct and settle

   A shop admin must select Reason for a void or comp (managers only)before using Void or Comp. Lowering a quantity also needs a shop admin and a reason. When the bill is ready, Settle billcreates one draft invoice; retrying does not create a second invoice for that bill. The draft is not a finished tax invoice: tax is not applied yet, so choose Open the invoice and finish it before you collect payment against it. Staff without bill-write permission can view bills but cannot change them.

A shop admin can open Table QR and print the code for that table. Staff still send guest-added dishes to the kitchen. Replacing the code stops old printouts from working, so print and place the replacement.

Kitchen

Open /restaurant/kitchen, headed Kitchen. Tickets appear oldest first and refresh automatically. Filter by Station or choose All stations. Use Mark done when a ticket is finished. If marking done has not been set up, tickets still show and the screen saysMarking tickets done is not available yet in this workspace. Tickets still show here.Staff without permission can view tickets but cannot mark them done.

Menu extras

Open /restaurant/menu-extras, headed Menu extras. Only shop admins can change modifier groups, dish links, combos and recipes; others see a read-only list and can inspect the previews.

1. 1

   Create, edit or delete a modifier group

   Under New modifier group, enter Group name,Minimum to choose and Maximum to choose (blank for no limit). Enter the options one per line in the options field, then choose Save group. For an existing group choose Edit, change its details and chooseUpdate group. To remove it, choose Delete thenYes, delete, or Cancel to keep it. Deleting cannot be undone from here and removes its options and dish links (you would add the group again); existing bills retain their recorded extras.
2. 2

   Link extras to dishes

   In Extras on dishes, pick a Dish, tick theExtra groups for this dish and choose Save. These are the choices the waiter sees when adding that dish. The selected extras are recorded on the bill line and shown on its kitchen ticket.
3. 3

   Check portions, combos and recipes

   Portions is a stock-movement preview: enter Unit,Portion unit, One portion equals (units),Sold as and Quantity. It does not save an item's units. In Combos, choose the Combo dish, setHow the price divides, use Add a part andSave combo to record its components. In Recipe cost, select the dish, enter Portions this batch makes, use Add ingredient with each ingredient's quantity in its own unit, then Save recipe. Cost per portion uses latest purchase rates, falling back to opening rates; missing costs are reported rather than guessed.

In Sold out today (86), choose the outlet and a Reason, optionally set Back on at (optional), then Mark sold out. This blocks new staff bill additions and guest orders for that outlet until restored;Bring back restores the dish. Update aggregator menus separately.

Import a menu accepts Choose a CSV or Excel file. Map the columns under Which column holds what, includingDish name and Price, then review the dishes before importing. Fix every refused row in the file first. Select Tax rate for these disheswith your accountant's guidance. Importing needs write access; users without it can preview what would be added.

Wastage

Open /restaurant/wastage, headed Wastage. ChooseItem, enter Quantity, Reason,Date and Note (optional), then Record wastage. This adjusts stock only. It does not record an expense for the loss; add one separately under Expenses if needed.

Aggregator payouts

Open /restaurant/settlement, headed Aggregator payouts. Choose Platform, then usePaste the statement as CSV (first row is the headings). Map the columns, including Payout reference and Net paid, and choose Import statement. Column names have not yet been verified against a real statement: check each mapping yourself. The screen matches imported payouts against bank statement credits already in your books and showsMatched or Not matched. This is not a live Zomato/Swiggy connection, and nothing is sent to either platform.

Win-back

Open /restaurant/journeys, headed Win back lapsed guests. It needs Automation and Messaging switched on. Lapsed after (days)previews who would be selected; it does not enrol guests. Review the email ladder and choose Install the ladder (switched off). It installs switched off and enrols nobody until you switch it on. Installing sends nothing: switch it on yourself when ready, and every message still passes the consent check.

The guest table QR page

Scanning the table code opens the menu without a login. It offers dishes marked with a course or veg / non-veg status, leaving out sold-out dishes and those needing a required modifier choice. Guests can filter the menu, add or remove dishes in their selection and choose Send my order. Those dishes join the table's bill; staff send them to the kitchen. On your table so far shows the dishes already added, with the order's status (waiting for the waiter, sent, preparing, ready) as of when the page was last loaded or an order was sent: reload to see it move. No bill amount is shown. Payment is at the counter or with the server; no payments are taken online on this page.