From the table to the kitchen. Every order connected.

Place and arrange tables on hall and terrace plans. Follow table availability, select a table for the current order, or use counter and takeaway service where configured.

Give each outlet its own product selection and cashier workstation. Add dishes from a visual menu, adjust quantities, and use the configured payment terminal while keeping the sale linked to ERP.

Dishes with a bill of materials create kitchen orders in the restaurant workflow. Follow preparation through in-progress and done states, with ingredient consumption and finished-dish stock handled by manufacturing.

Use cash, card, split payment, invoicing, or posting to a checked-in guest’s room account in the appropriate workflow. Track amounts actually received; partial payments keep the bill open until the balance is settled.