Daily Operation

One order, end to end: a customer taps Confirm, a chef claims the dish, a staff member carries it out, and the cashier takes the money. Every screen updates live, so nobody has to shout.

Customers place an order

1. The customer scans the QR code on their table. Your menu opens on their phone with the table already attached — the table name is shown at the top.
2. They browse by category, tap a dish, choose a quantity and add it to the cart.
3. In the cart they see the subtotal, any price add-ons, and — if you enabled tipping — the tip buttons and the final total.
4. They press Confirm.

What happens next depends on your Pay on Order setting: with it off, the order goes straight to the kitchen and the customer sees "Your order has been sent to kitchen"; with it on, the customer is taken to a Stripe payment page first, and the kitchen only sees the order once the payment succeeds. See What "Pay on Order" means.

Takeaway customers do the same thing from your takeaway QR code, after entering a first name and last initial.

Chef: cooking from the kitchen display

Once a chef has signed in (Restaurant Portal → Team Sign In → Chef), the kitchen display shows a board with three columns. New orders arrive live, with a chime, and the counters at the top show how many dishes are pending, cooking and ready.

Each card shows the table name, the order number, the dish name, any note the customer left, and how long the order has been waiting — the timer turns amber after 10 minutes and red after 20.

How a chef takes and prepares a dish:

1. Find the dish in Incoming and press Start Cooking. That claims one portion for you: it disappears from every other chef's Incoming column and moves into your Cooking column, so two chefs never cook the same plate. If someone beat you to it by a second, you'll see "Fail! the dish may be cooked by other chef" and the board refreshes.
2. If the customer ordered three of the same dish, the board shows three separate cards — chefs can share them, one card each.
3. Cook it. When it's plated, press Mark Ready on that card. It moves to Ready to Serve, and it appears instantly on every staff member's screen with your name on it.
4. Nothing else is needed from the kitchen — staff take it from there. The card leaves your board when a staff member picks the dish up.

Chef / Staff mode. The toggle in the header switches the kitchen display between Chef and Staff mode. In Staff mode the same person sees the serving screen described below, so in a small kitchen the chef can carry the plate out and mark it served without a separate staff account. Switch back with the same toggle.

Staff: delivering & serving

Once a staff member has signed in (Restaurant Portal → Team Sign In → Staff), the staff display shows two columns and a sidebar with Serving, Served History and Order.

1. Ready to Serve lists every dish any chef has finished, oldest first, with the table, order number, dish name, the chef's name and any customer note.
2. Press Mark Serve on the dish you're carrying. It moves into your Delivering column — only you see it there, so two people don't run the same plate. If a colleague claimed it first you'll see "Failed! This dish will be delivered by other staff".
3. Take the dish to the table, then press Mark Served and confirm in the box that appears. The dish is logged in Served History with the dish, table, chef and time — visible to the whole team, not just to you.

When the last dish of an order is marked served, the order completes by itself. Nobody has to close it, and completed orders drop off the kitchen and staff boards so only live work is on screen.

Staff: taking an order at the table

Staff can also order on a customer's behalf — useful for guests who don't want to use their phone. In the staff app, open Order in the sidebar, tap dishes to build the cart, choose the table from the dropdown, and press Confirm Order. The order goes straight to the kitchen.

Orders taken this way are never paid online, even when Pay on Order is on — they're created unpaid, so the cashier collects at the counter.

Cashier: taking payment at the counter

Once a cashier has signed in (Restaurant Portal → Team Sign In → Cashier), the cashier dashboard shows two tabs — Unpaid and Paid — each showing its order count, and a sort switch between Incomplete First and Complete First. The list refreshes on its own.

1. Find the order by table name and order number. Each row shows the table, whether the food is still in progress or completed, how many items it has, the total and the time.
2. Tap the row to open it. The detail page lists every dish with its own status (waiting, cooking, ready to serve, delivering, served or cancelled), the tip if there is one, and the total.
3. Take the money, then press Mark as Paid and confirm. The order moves to the Paid tab.

Orders that customers already paid online arrive in the Paid tab by themselves — the cashier never has to touch them.

Manager: orders & cancelling a dish

The Orders page in the portal shows every order of the day, with tabs for All, Incompleted and Completed, and a sort switch for Unpaid First / Paid First. It refreshes every 15 seconds.

Open any order to see each dish, its status, who cooked it and who served it. From there you can:

• Cancel a dish — press Cancel next to it and confirm. The dish is marked cancelled, and if the order hasn't been paid yet the total is reduced accordingly.
• Mark the order as paid — the same action the cashier has, for when you settle an order yourself.

The Dashboard summarises the day live: dishes waiting, cooking, ready and delivering, orders in progress and completed, and paid versus pending revenue.