Hospitality POS

Setup your dining tables

1. Hospitality Dining Setup Tables
2. Click + New Table. Enter: Table No (e.g. T-01), Section (Family / AC / Terrace), Seats (2 / 4 / 6), Status (Available by default)
3. Repeat for each physical table. Or click Bulk Create to generate T-01 to T-30 in one shot.
4. Optional: enable Table Turnaround reporting to see avg minutes per table.

Open a table order

1. Go to Hospitality Hosp POS. Grid of tables — coloured by status (green=free, orange=occupied, red=bill pending).
2. Tap a free table prompts for Cover count (# guests) + optional Waiter
3. Menu opens. Tap items to add — categorized by Starter / Main / Bread / Dessert / Beverage.
4. Tap Modifiers on any item to add customization ("No onion", "Extra spicy")
5. When ready, tap Save. Table turns orange. Order held until KOT is fired.

Send KOT to kitchen

KOT = Kitchen Order Ticket. Fires the items to the kitchen printer or KDS screen.

1. From the open table order, tap Send KOT
2. Items go to their respective kitchen stations (based on Category KOT Printer mapping in Hospitality Setup)
3. Kitchen prints a physical KOT (58mm thermal) OR sees the order on the KDS screen
4. Add more items later? Tap Add to Order new items Send KOT again. Only NEW items go to kitchen.

Modifiers & Combos

Modifiers: item-specific choices (spice level, portion size, no-onion). Combos: fixed meal deals (Thali = Rice + Dal + Sabzi + Roti + Curd at ₹150).

1. Modifier setup: Hospitality Modifier Setup. Create groups (e.g. "Spice Level" = Mild/Medium/Hot). Link to items on Item form.
2. Combo setup: Hospitality Deal Setup. Add components + fixed price. At POS, ordering the combo drops all components as sub-lines.

Split bill (per person / per item)

Group of 4 wants separate bills — no problem.

1. On the table screen, tap Split Bill
2. Choose Equal Split (÷ N ways) OR Per Item (drag items into person buckets)
3. Each split becomes a separate receipt. Take payment per person.
4. Table closes only when all splits paid.

Transfer table + Merge tables

• Transfer: guest moved from T-03 to T-07. Long-press T-03 Transfer pick T-07. Order + KOT history moves with them.
• Merge: two tables joined for a larger group. Long-press T-05 Merge into pick T-06. Orders combine.

Kitchen Display System (KDS)

Big screen in the kitchen showing live orders — replaces printed KOTs for modern kitchens.

1. Open /Hospitality/KDS on a tablet or TV mounted in kitchen
2. Configure at Hospitality KDS Setup: which stations to show (Tandoor / Curry / Cold), font size, ticket colours
3. Chef taps Cooking when starting an item, Ready when done, Served after delivery
4. Prep-lag alerts fire if any item sits > 15 min without status change

End of Day (EOD) + BOM auto-deplete

At close, EOD posting: sums the day's sales, deducts finished-good inventory, AND automatically explodes recipes (BOM) to also deduct raw ingredients.

1. Setup recipes: Production BOM Designer. For each menu item, define components ("Paneer Butter Masala" = 200g Paneer + 100ml Cream + 50g Butter + spices)
2. Close a shift at any terminal: POS Day End Post
3. System writes: Consumption ILE per BOMLine ComponentItemID. Raw inventory (Paneer, Cream, Butter) all drop.
4. Kitchen manager sees remaining raw stock — reorder before running out.

Self-serve Kiosk (customer places own order)

Standalone touchscreen at door — customer browses menu, orders, pays via card/UPI. No cashier needed.

1. Open /Hospitality/HospKiosk on a tablet/kiosk stand at the entrance
2. Configure branding: Hospitality Kiosk Branding (logo, colours, welcome slides)
3. Customer picks Dine-in / Takeaway, browses menu, adds items, checks out, taps to pay
4. Order auto-fires KOT + generates a queue number. Customer waits for pickup or table service.