Big tables,
one clean bill.
A table of nine orders in waves across an hour. Everything lands on the same bill, in the order it was asked for, and the kitchen sees it in sequence.
Covers counted per table
Not a guess. Your spend per guest becomes a real number you can act on.
Orders keep merging
The second round, the dessert, the extra portion. All on one running order until it is settled.
Call the server without waving
Water, cutlery, the bill. The guest taps and the floor sees it immediately.
AC and non-AC priced right
Set the surcharge per table. The bill applies it only where it belongs.
The kitchen sees sequence
Tickets arrive in order with the clock running, routed to the station that cooks them.
Who is carrying the floor
A per-server report on covers and revenue, so the roster reflects what actually happens on a Saturday.
Modules in this setup
Covers
counted on every table, which turns average spend per guest from an estimate into a number you can act on.
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