Restaurant POS and Accounting Development

Follow one order through the kitchen

A restaurant order includes choices that affect price and preparation: sizes, extras, substitutions and unavailable items. We define how those changes reach the correct kitchen station.

Test adding a late item, moving a table, holding a course and cancelling after preparation begins. The kitchen instruction and final bill need to remain consistent.

Define recipe and wastage rules

Ingredients may be consumed when an order is accepted, prepared or completed. Agree that point before automating stock. A cancellation before cooking has a different stock result from a prepared dish that cannot be sold.

Recipe quantities, portion sizes, yields and supplier costs determine the costing model. A small count of frequently used ingredients helps validate the expected usage.

Reconcile the service close

Split bills, deposits, tips, service charges and mixed payment methods need explicit accounting treatment. The exact terminal integration is checked with the merchant provider.

A lost response after a card attempt needs a review path that avoids charging twice. The end of service report reconciles cash, card collections, voids, waste and outstanding orders.

Rehearse an interrupted service

The contract identifies which order and kitchen functions work without internet, how local sales are retained and how they synchronize. Power backup and printer fallback are part of the operating plan.

DSDillon scopes restaurant functionality as a tested implementation. Menu routing, recipes and full offline service are assessed separately from the current POS and accounting case study.

Before you start