One clear order. From counter to kitchen.

Send the preparation instruction before settlement

The Posnic restaurant guide documents kitchen order tickets sent while orders are taken, before the final bill is settled. That lets a table remain open while the kitchen starts preparing food. The kitchen and counter each need the information appropriate to their job.

Current Posnic source also documents separate Print Bill and Print KOT actions, pending kitchen changes and an explicit reprint-copy action. Confirm the installed Bill Pondy build and printer setup during your demo, especially if your staff currently use one printer for both jobs.

A useful restaurant demo includes a changed order

Begin with two dishes and a drink. Send the first kitchen ticket, then add another dish after the first round has reached the kitchen. Your team should be able to tell which items are new. Next, cancel one item using the agreed permission and kitchen communication process.

• Read the order or table reference on the printed ticket.
• Check long menu names, quantities and preparation notes.
• Add a later round and identify the new kitchen work.
• Check how a cancellation reaches the kitchen.
• Reprint a copy and distinguish it from a new order.

Printing needs a clear recovery routine

A printer can run out of paper or lose its connection after part of a ticket has printed. Staff should check the kitchen before retrying an uncertain job. A software acknowledgement alone does not prove that a cook received a complete paper ticket.

Use the actual kitchen printer, paper width and network connection in the demonstration. Agree who checks paper and who handles a failed ticket during service. Do not buy hardware based only on the phrase “KOT supported”.

The POS hardware checklist and worksheet help you record separate receipt and kitchen-printer tests.

Use the KOT reprint and duplicate-ticket checklist for a worked second-round example and a blank incident worksheet.

Decide whether your kitchen needs paper or a screen

A printed KOT and a kitchen display system solve related but different problems. If you need a screen with preparation status, timers or station routing, list those requirements separately and request that exact module in the demo. A working paper ticket does not establish every kitchen-screen capability.

Follow the restaurant POS demo checklist, then connect kitchen ordering to table billing. Our restaurant billing page explains how to arrange a local enquiry.

Cancel one dish without losing track of the kitchen

Use a fictional training order: table T2 requests three dosas. The kitchen receives the first ticket. Before settlement, the guest cancels one dosa, leaving two requested. Posnic documents cancellation changes in the KOT flow; demonstrate how your installed build records and prints this change using the approved staff permissions.

1. Saved order: the intended remaining quantity is two, with the correct table or order reference.
2. Kitchen instruction: the kitchen can identify the cancellation of one dosa against the earlier ticket. Read the actual output; do not assume its format.
3. Preparation status: ask whether the third dosa has started or is finished. The saved change cannot undo food already prepared.
4. Settlement: review the final bill separately. If money was already collected, inspect the applicable correction and payment records with the responsible person.

If the third dosa is already prepared, the manager must decide how to handle the food and communicate with the guest under the restaurant’s own policy. Do not assume a cancellation automatically records waste, reverses ingredient use or issues a refund. Ask to demonstrate any of those required workflows separately.

Keep the same order reference while comparing the saved quantity, cancellation instruction and kitchen acknowledgement. If output is uncertain, use the KOT recovery checklist before printing again. Finish the rehearsal only when the counter and kitchen agree what remains to prepare and serve.