Daily Restaurant Workflow

Use this as the normal operating flow for a restaurant day. Setup work usually happens before service starts; order entry, kitchen routing, billing, and reporting happen during and after service.

2.1 Flow Summary

1. Setup settings, roles, tables before trading starts.
2. Create inventory products for meals, drinks, ingredients, and stock-managed items.
3. Build menu categories and items from sellable Inventory products.
4. Add modifiers, recipes, availability so service and costing are accurate.
5. Open POS register and shift before taking orders.
6. Open dine-in check, takeaway, delivery, or bar tab in Restaurant POS.
7. Add items, modifiers, waiter, seats and service notes.
8. Fire/send to kitchen or bar when the order is ready for preparation.
9. Kitchen Display prepares and bumps items through the queue.
10. Serve guest and update item/check status as orders progress.
11. Bill check, add tip, split if needed at checkout.
12. Take payment through POS and issue the receipt.
13. Receipt, stock movement, reports, accounting bridge update downstream records.