Restaurant, Tea Shop, Bakery & Bar

For any food business: a restaurant with table service, a cloud kitchen, a tea shop over a fast counter, a cake shop, a sweet shop or a bar. Dine-in orders are taken at the table and printed as KOTs to the kitchen; takeaway and delivery bill at the counter; the register opens and closes in shifts.

Set up before your first order

Do these in order. The owner does all of them.

1. Pick how you serve Settings > Restaurant: Counter & Parcel Service for a counter, Table Service (Waiter / Captain) if waiters take orders at tables, and Dining Layout if you seat guests.
2. Turn on what the bill needs Settings > Master: Sales Mode (dine-in, parcel, online vendors), Dining Tables, Add-on Groups and Ingredient Items if you track kitchen stock.
3. Build the menu Master > Products: each dish with its price, tax, food type and KOT group (kitchen, bar, tandoor). Add toppings and sizes under Master > Add-ons.
4. Lay out the floor (table service only) under Master > Dining > Dining Rooms, and add Kitchen Instructions (less spicy, no onion) there too. Delivery apps go under Online Vendor.
5. Set up the KOT Settings > Invoice Print, Delivery & KOT: Enable KOT Printing, and Print KOT Group-wise to send each group to its own kitchen printer.
6. Connect the waiters: run SKS Server on the shop's network and install SKS Waiter on each waiter's phone. See Companion Apps.
7. Create a login for each person (see Who signs in).
8. Run one test order: open a table, send a KOT, bill it. Cancel the test bill afterwards.

How the work flows

Each step says who does it and what prints. The table steps need Table Service on; a counter-only shop goes straight to the counter.

The whole journey on one page:

flowchart TD
    subgraph Dine["Dine-in"]
        T[Waiter POS: tap a table] --> O[Order: menu items · add-ons · notes]
        O --> K[KOT printed to kitchen station]
        O --> OH[(The table’s open order)]
        O -->|more rounds| O
        O --> B[Bill the table
merge · split · discount]
        B --> S[(Counter sale voucher)]
    end
    subgraph Take["Takeaway / delivery"]
        C[Counter Sale] --> C1[Items · sales mode · parcel]
        C1 --> S
        C1 --> K
    end
    R[Shift / Register: open float] --> Dine & Take
    S --> R2[Day close: count · variance]
    P[Purchase] --> ST[(Stock: ingredients)]
    ST -.->|recipe / raw to finished| M[Menu items]

Who signs in

Give every person their own login. A restaurant has no seat picker: a waiter gets the Waiter role, and everyone else is a User with the switches you tick.

1. Open the user form Settings > Users > Add.
2. Pick the role: Waiter (offered once table service is set up) or User. A waiter must be linked to their staff contact.
3. Set the login: user name and password (email on a cloud business).
4. Tick the switches for a User from the cards below, and save. A Waiter has no switches to tick.

The rules shared by every trade are in Users, Roles & Permissions.

Where it is in the app

A food business works on the standard SKS Market screens, with the restaurant parts added where they belong. A Waiter login opens straight on the tables.

On the home screen, Waiter POS is a featured quick action in the Sell group, and the sale button offers it beside Counter Sale.

Screens

Waiter POS

The dining floor: free and occupied tables. Tap a table to take or add to its order; items print as KOTs to the kitchen printer of their group (kitchen, bar, tandoor). From an order you can move it to another table, merge it into another order, split it, bill part of it, or turn it into the bill with To Invoice. The same screen is what SKS Waiter shows on a waiter's phone.

Counter Sale

The touch counter, for takeaway, parcel and delivery. Its menu carries the food actions: Hold Bill and Held Bills, Sales Mode, Dining Table and Waiter on a dine-in bill, Reprint KOT, Tables / Captain (with Manage Tables) and Send Bill on WhatsApp. Cloud kitchens live here entirely.

Dining Rooms

Rooms and tables: names, seats, order. Add a table when the floor grows.

Shift / Register

Open the register with a float, close it with a count; the variance against expected cash is kept per shift. See Shifts.

Menu items and add-ons

Menu items are products with a food type (veg / non-veg), KOT group and printer, and an availability schedule. Add-on groups (toppings, sizes, extras) attach to items with min/max selections and print on the KOT. Ingredient items and raw-to-finished conversions track kitchen stock when you want it.

Purchases and staff

Ingredients are bought from vendors through Purchase. Waiters are staff contacts; attendance is marked like any other staff.

Where the money lands

flowchart TD
    A[Dine-in table] --> D[Bill settled]
    B[Takeaway counter] --> D
    C[Delivery order] --> D
    D --> E{Tender}
    E -->|cash| F[Register drawer]
    E -->|UPI / card| G[UPI or POS account]
    E -->|aggregator| H[Receivable on the platform]
    F --> I[Shift close: count · variance]
    G & H --> J[Settlement into the bank]
    I & J --> K[Day Book · Profit and Loss]
    K --> L[Owner reads: covers · average bill · food cost]

Settings

Four switches decide how this place serves.

Also relevant: Settings > Master (Sales Mode, Dining Tables, Add-on Groups, Ingredient Items), Settings > Counter Sale and Settings > Touch POS (the counter screen), and Settings > Invoice Print (Delivery & KOT: Enable KOT Printing, Print KOT Group-wise, and the bill layout).

What each person may do

The Floor & Kitchen group, on top of the ordinary sales and payment switches that govern the till. View Revenue is the read switch, so it survives a view-only login; the other three are writes.

A Waiter login carries no switches at all: the role owns one screen, the tables.

Reports

Business Reports: Day Book, Expenses, Income, Profit & Loss, GST, plus the Sales Register, Product Summary (sales by item), Add-on Sales and the shift reconcile. See Reports.