How a restaurant day moves

A waiter takes a table on his own phone. The manager passes that order. The kitchen cooks only what was passed. The bill, the stock, and the money for the day all come from the same records.

The first part is how the day moves. Further down, the screens are prototypes of what the manager, the waiter, and the kitchen open.

The same rooms, three kinds of work

Service, purchases, and money all end in one set of books. Step through a kind of work and the slip shows where that moment sits in the building.

Move the plan sideways to see the kitchen.

Restaurant floor, stores, kitchen, and books Stores on the left, dining room and the manager’s desk in the middle, kitchen on the right, books along the bottom. Stores Dining room Kitchen Books pass Every morning Rice day Spice day 4 1 2 3 5 6 Desk manager Kitchen list only passed orders Sales Stock Wages Current, water, rent cash and UPI in, then used shifts and advances once a month Table 4 2 meals

The waiter takes table 4

On his own phone he taps the table, two meals, one curd rice, and less spice. The kitchen does not see it yet.

    Watch one order move

    This is the walk the software takes off the paper. The waiter takes table 4 on his phone, the manager passes it, the kitchen screen receives it, and the dish comes back into the room with that table’s token.

    The waiter takes table 4

    On his phone he taps two meals, one curd rice, and less spice.

    Who holds a login

    The owner adds the manager and the waiters and gives each a login. They open the page on the phone they already carry. A phone left at the pass is enough for the kitchen.

    1. Owner

      Creates the logins. Sees sales, cash and UPI, food used, what to buy, salaries still to pay, and the latest electricity, water, and rent. Can do the manager’s work.

    2. Manager

      Sits at the desk, as he does now with the paper. Passes orders to the kitchen, handles the buy list, and closes the bills.

    3. Waiter

      Sees his tables. Sends an order. Sees whether the manager has passed it, and whether the kitchen has marked it ready.

    4. Kitchen

      Sees only orders the manager has passed, in large type, oldest first.

    One order, never rewritten

    Table 4 is taken once. Passing it, cooking it, billing it, and reducing stock are later states of that same order.

    Table 4

    • 2 meals
    • 1 curd rice
    • less spice
    Taken. The waiter taps this at the table.

    Table 4

    • 2 meals
    • 1 curd rice
    • less spice
    With the manager. The kitchen is still waiting.

    Table 4

    • 2 meals
    • 1 curd rice
    • less spice
    In the kitchen. It appears only after he passes it.

    Table 4

    • 2 meals
    • 1 curd rice
    • less spice
    The bill. The guest pays cash or UPI.

    Table 4

    • rice reduced
    • vegetables reduced
    • curd reduced
    Stock. Each dish has a recipe, so the sale uses ingredients.

    Two ways into the same record

    During service the hall is crowded, so the waiter and the kitchen use the screen with their thumbs. The manager and the owner can also speak when the room is quiet, type the same sentence when it is loud, or photograph a bill.

    • Tap the screen

      Tables, dishes, a shift, a change to the buy list. This is the normal way, and it is the way the floor works at lunch.

    • Speak a sentence

      When it is quiet. “Raju, morning shift, five hundred advance.”

    • Type that sentence

      The same help, without the microphone, when the hall is loud.

    • Photograph the bill

      The vegetable vendor’s slip, or the electricity bill. Known lines are filled in. Unknown lines are asked.

    A sentence or a photo is shown back as one line. It is saved when the manager or the owner agrees. A tap on the screen writes its own record directly.

    20 litres of milk from Nandini, for tomorrow morning.

    What the owner can see

    One picture of the day, read from those records. The figures below are an example, so the shape is concrete.

    Sales ₹18,400. Cash ₹6,200. UPI ₹12,200.
    Food used About ₹6,100, from the plates sold and their recipes.
    Buy tomorrow Milk, 20 litres. Onions, 2 kg. Tomatoes crossed off. Rice is not due today.
    Wages Raju worked the morning shift. Advance ₹500, already taken off what he is still owed.
    Bills Electricity ₹8,400. Last month ₹7,900. Water is unchanged.

    Purchases follow a rhythm. Milk and vegetables are proposed every morning from last night’s plates. Rice and oil come on their day. Spices and dry goods come on theirs. The manager confirms the list. When the bags arrive, the photograph of the bill increases the stock.

    The screens

    The manager’s desk checks revenue and stock for today, this week, this month, or the year. Under it, the waiter, the manager, and the kitchen each have the page they open on a phone. The rupees are an example.

    The manager’s desk

    Revenue today

    ₹18,400

    Cash ₹6,200

    UPI ₹12,200

    ₹1,200 more than yesterday.

    Stock to look at

      Covers today, lunch and dinner.

        The floor, on three phones

        Take the order, pass it, and mark it ready. This is the same walk as the moving view above.

        Waiter

        Table 4

        Manager

        Orders waiting for a pass.

        Kitchen

        Only what the manager has passed.

        What this plan includes, and what it does not yet

        Included

        • Logins for the owner, the manager, and the waiters, on their own phones.
        • An order that waits for the manager before the kitchen sees it.
        • A bill in cash or UPI from that same order.
        • Stock that moves from recipes, from the buy list, and from a photographed vendor bill.
        • Daily, weekly, and monthly purchasing.
        • Shifts, advances, and salaries, with electricity, water, and rent.
        • Speaking, typing a sentence, or a photo, each confirmed as one line.

        Not settled

        • Whether Swiggy and Zomato orders join this flow.
        • Which languages people will speak to it.
        • How many tables and waiters the first room has.
        • Whether guests need a printed bill, or the phone is enough.

        Left until a restaurant asks

        • Loyalty, a large pile of reports, several outlets, and a self-service kiosk.
        • Billing that continues through a long internet cut. A phone hotspot covers a short one.