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- Restaurant POS System
- Who it's for
- Table service restaurants
Table service restaurants
For a dining room team, the meal order connects a service location and planned service time to the kitchen's approved work. Service Lead accepts the order after checking the menu, portions, allergens and capacity. Kitchen Lead prepares the ticket, and Kitchen Supervisor reviews the table and guest details before release.
How Restaurant POS System is set up for you
Dining room context
The service location records the venue or dining area. The meal order identifies its location, owner and planned service time.
Kitchen release
The kitchen ticket carries the table code, send time and guest count beside the submitted revision. The independent supervisor decision is recorded before release.
Actual service
Meal lines keep the preparation time and served portions, while the order keeps actual service time.
For a dining room team, the meal order connects a service location and planned service time to the kitchen's approved work. Service Lead accepts the order after checking the menu, portions, allergens and capacity. Kitchen Lead prepares the ticket, and Kitchen Supervisor reviews the table and guest details before release.
Start with one active service location, a small menu of active products and approved recipes, and a representative service period. Enter a table order with several meal lines, including an allergen declaration that staff must check. Accept the order, submit the ticket and have Kitchen Supervisor review the exact revision. The kitchen records preparation; service records the portions guests received.
Include one partial service case in the rehearsal. A dish may have been prepared while another has not. The service team should distinguish the served portion from the remaining scope before asking for a correction. Operations Reviewer can then decide the bounded change while keeping the original order and kitchen history.
The team should also review the exception queue after an interrupted acceptance or kitchen release. A receipt can show whether the intended effect already happened. Reading it before resending protects the shift from duplicate work.
Use [meal orders](/restaurant-pos-system/modules/meal-orders) for order control and [kitchen release](/restaurant-pos-system/processes/kitchen-release) to rehearse the supervisor handoff. The [implementation plan](/restaurant-pos-system/implementation) sets out the first operating cycle.
Features to start with
Roles on the team
- Service Lead
- Owns meal order entry, acceptance and the service handoff.
- Kitchen Lead
- Prepares the submitted kitchen scope and records actual preparation.
- Kitchen Supervisor
- Independently decides whether a submitted kitchen ticket can be released.
- Menu Steward
- Maintains sellable products, ingredients and versioned recipes.
- Operations Reviewer
- Reviews compensating corrections and reconciles uncertain effects.
Set up Restaurant POS System your way.
Start free, then use Proto to change fields, steps and approvals before your team goes live.