1. Company profile
"Chai & Bites" (fictional): 6 cafés plus a central kitchen that prepares sauces, dough and desserts. Dine-in, takeaway, Swiggy/Zomato delivery. 80 staff with shifts.
2. Pain points
Kitchen order errors, no recipe costing, food waste unknown, aggregator orders re-typed, staff rosters on paper.
3. Apps
POS Restaurant, Kitchen Display (POS preparation display), Self-ordering (QR menu / kiosk), Inventory, Manufacturing (central kitchen), Purchase, Accounting, Planning (shifts), Attendances (kiosk), Employees, Appointments (table booking).
4. Design decisions
| Topic | Decision |
|---|---|
| Floors & tables | Floor plan per café; combinable tables for groups |
| Ordering | Waiters on tablets + QR-code self-ordering at the table; kiosk for takeaway |
| Kitchen | Preparation display per station (hot kitchen, bar, desserts), courses (starter → main → dessert); v19 "courses" & "transfer course" |
| Menu items | Combos (meal = burger + side + drink); attributes for options (extra cheese +₹30); allergen info (v19) |
| Recipes | Menu items as kits or manufactured products with BoM; consumption deducted at sale |
| Central kitchen | Manufacturing orders for sauces/dough (batch), transferred to cafés via inter-warehouse routes |
| Aggregators | Delivery-platform integration where available (v20 UrbanPiper connector; v19 GoFood/GrabFood in SE Asia) |
| Table booking | POS settings > Table booking → Appointments with tables as resources |
| Tips & service charge | Tip product; v20 service fees via presets |
| Staff | Planning shifts, Attendances kiosk (badge scan), POS login by badge |
5. Configuration steps
- POS > Configuration > Settings: Is a Bar/Restaurant ✔, Floors & tables, Early receipt printing, Tips, Self-ordering (QR menu or kiosk), preparation display.
- Products: categories (Beverages, Mains…), POS categories with images, combos, attributes, allergens; available in POS ✔.
- Kits: Masala Chai = 150 ml milk + 5 g tea + 10 g sugar (BoM Kit) so stock is consumed per cup.
- Central kitchen warehouse + MO for sauces; cafés resupplied daily (reordering rules at café warehouses).
- Payment methods: cash, card terminal, UPI QR, customer account for corporate clients (debt until settled).
- Planning: shift templates (morning/evening), publish the schedule weekly; WhatsApp distribution (v20).
- Accounting: POS journals per café, daily session close, aggregator commission as a vendor bill.
6. KPIs
Table turnover, average ticket, kitchen preparation time (v19 report), food cost % (theoretical from kits vs actual from counts), waste, labour cost % of sales.
7. Pitfalls
- Kit BoMs must be maintained when recipes change, or food cost lies.
- Count high-value items (cheese, meat) daily; others weekly.
- Keep combos simple; too many choices slow the counter.
8. Version notes
| v18 | v19 | v20 |
|---|---|---|
| Self-order, preparation display, combos | Courses, preparation-time report, allergens, POS presets (dine-in/takeaway/delivery), long-press product info | Service fees, product snooze (temporarily unavailable), UrbanPiper, multi-currency, self-ordering checkout notes |