Restaurant: floor set-up, reservations, orders, kitchen tickets and billing

#Purpose and scope

This chapter covers Restaurant & KDS: the floor and kitchen master data, reservations, the order ticket lifecycle from open to settle, kitchen tickets (KOT) and kitchen display, and the public Food marketplace presence. The screens in the ERP are registers and master data. Orders are taken and settled on a POS terminal (the same terminal connection used for POS), which calls the same order service as the ERP.

#Before you start

1. The Restaurant feature switched on for your tenant (the menu group is marked admin-only).
2. Products to sell, with an outward tax set on the product or its category. Tax on each line is resolved from the product’s outward tax first, then its category’s, otherwise zero.
3. The POS record type configured. Settling an order uses it and fails with “POS RecordType not configured” if it is missing.
4. Payment ledgers (cash, card, bank) for settlement, and a customer ledger if you allow credit.

#1. Floor and kitchen set-up

1. Create Floor sections such as Hall, Garden and Bar.
2. Create Kitchen stations such as Grill, Fry and Bar. They route kitchen tickets and drive the kitchen display boards.
3. Create Tables with a code, capacity and section.
4. Create Modifier groups (for example Spice level or Add-ons) with minimum and maximum selections, add the choices with price deltas in Modifier options, then attach groups to products in Menu modifiers. Attached groups make the picker appear on the terminal for that product.

#2. Reservations

1. Open Reservations and book a table: customer name (required), phone, party size, date and time, duration in minutes and an optional table.
2. Filter by status or show only upcoming bookings. On a Booked row use No-show or Cancel.
3. When the party arrives, seat it from the terminal. Seating opens a dine-in order on the booking’s table (or the table you choose), marks the reservation Seated and links the order.

#3. Orders and kitchen tickets

1. On the terminal open an order. A dine-in order needs a table, and a table can have only one open order; opening it marks the table Seated.
2. Add items. Each line takes the unit price and a tax amount snapshotted at the time it is added. Items can be updated, or voided with a reason (voiding an already voided line does nothing).
3. Fire to the kitchen. Every item in Ordered status becomes Fired and gets a new KOT batch number; with nothing to fire, BSuit says “no Ordered items to fire”. A KOT can be reprinted.
4. The kitchen display shows every fired ticket not yet bumped, oldest first, optionally per station. Bumping a ticket sets its Fired items to Served and removes it from the board; single items can be bumped too, and a recently bumped ticket can be recalled.
5. To change tables use Move (the target must be active and have no open order); to combine bills use Merge (both orders must be Open, and an order cannot merge into itself). Merged KOT batches continue the primary order’s numbering.

#4. Settle or cancel

1. Open the order bill. Only an Open order can be settled, and it must have at least one non-voided item.
2. Enter any order-level discount and service charge. The bill total is item lines less discounts, less the order discount, plus service charge, plus item tax.
3. Choose the tender: a single payment ledger, credit to a customer ledger, or split tender. Split legs each need a payment ledger and must add up to the bill total within one cent. Split tender cannot be combined with credit.
4. Settle. BSuit posts the sale through the POS posting (one party ledger, sales income and tax counter-entries) using the POS record type, so restaurant sales report together with counter sales. The order becomes Billed.
5. To cancel, use Cancel with a reason. The table is freed.

#5. Review the order register

Orders lists tickets with status (open, billed, cancelled), table, customer, items, totals and KOT history; open one to see its lines and KOT batches. Use Reservations for the booking register.

#6. Publish to the Food marketplace

1. Create a Marketplace restaurant: code, name, public slug (used in public links), cuisine types, description, logo and status Draft or Published.
2. Add Branches with address, city, country, coordinates, delivery time in minutes, delivery fee, minimum order amount and status Draft or Published.
3. Curate Menu items per branch: choose the product and a menu section, dietary tags, sort order, and flag items as Available for ordering or Featured.