Updated
Start with the way you take an order
Write down the journeys you handle today. A takeaway customer may order and pay at the counter. A seated guest may order several rounds before asking for a bill. If you serve both, your demonstration should include both. A generic checkout demonstration can miss the work your captain and cook do between those two moments.
DeccanPro connects restaurant billing with table orders, captain mobile ordering, KOT printing, a kitchen display and optional spoken order announcements. Its focus here is restaurants and food counters in Chennai.
Check the bill against the kitchen record
Bring a small real menu and a sample receipt. Enter two dishes, send the kitchen ticket, add a drink and then change one item. Compare the running order, kitchen information and final bill. Ask the person who normally closes a table to do the steps themselves.
Discuss invoice fields and tax configuration with your accountant. DeccanPro supports configurable invoice fields and tax settings; the correct setup depends on your business. A product demonstration should show your intended configuration rather than make a blanket tax-compliance promise.
Choose a setup your team can operate
List your counter computer, kitchen printer, captain phones and Wi-Fi equipment before replacing anything. Existing equipment may be usable, but a successful sample print and order test are better evidence than a model name alone. Ask where the application and database will run and what depends on the internet.
The annual software price is ₹6,000, with unlimited use, no setup fees and no hidden charges. Our Chennai office is on Meeran Sahib Street near Mount Road, Chintadripet. Share your location and service hours when arranging a demo so the discussion can cover your actual floor and kitchen.
Decide what counts as a successful billing demo
A familiar-looking receipt is a starting point. Ask your cashier to perform these checks in a supervised demonstration, using fictional orders and the equipment you intend to use. Record the order reference, observed result and any unresolved requirement. The table describes acceptance evidence to collect; it does not promise that every suggested workflow is available in every installation.
Scroll sideways if needed to see all columns.
| Try this with your team | Evidence to record | What to resolve before going live |
|---|---|---|
| Correct an item before preparation | The running bill has the agreed final quantity, and the kitchen operator can identify the current instruction. | A corrected bill alone is insufficient if an older KOT is still being prepared. Demonstrate who acknowledges the change. |
| Reprint an existing receipt | Locate the original sale by its reference and use the demonstrated reprint procedure. Compare the sale record before and after. | A request for another copy must not become another sale or payment. Ask how staff distinguish a receipt copy from a new transaction. |
| Record a supervised payment example | The intended bill and payment method agree with the test record; remaining balance, if any, is explained. | A payment label or customer screenshot is not independent bank confirmation. Agree who checks the payment provider and handles mismatches. |
| Use the intended cashier account | The cashier can complete normal billing and the authorised person demonstrates the agreed correction or discount permissions. | Do not test restrictions only through an owner login. Record the actual account, permission settings and observed result. |
| Close and reopen the application normally | After saving a practice order, use the supported close/reopen procedure and find the same order and quantities. | Agree where records are stored and how backups are restored separately. This simple reopening check does not prove recovery from a power cut or damaged device. |
Check a sample subtotal independently
Use a training menu with an idli plate at Rs.40 and coffee at Rs.25. These are invented test prices, not a restaurant quotation. Three idli plates and two coffees give an item subtotal of Rs.170: 3 x 40 + 2 x 25. Add one idli plate and the subtotal becomes Rs.210. Remove one coffee before preparation, with the agreed kitchen correction, and the final item subtotal is Rs.185: four idli plates and one coffee.
Compare your handwritten result with the final quantities and prices on screen. Treat configured taxes, discounts, packaging and other bill adjustments separately; Rs.185 is the item subtotal in this exercise, not a tax-inclusive amount or a promised final bill. Ask the demonstrator to explain each additional line in your own configuration. Repeat with one item from your real menu to confirm that the team understands the calculation.
Trace a bill difference before changing the sale
Continue the four-idli-plate and one-coffee example above. If the item subtotal is Rs.210 instead of Rs.185, check whether the removed coffee is still present: that extra Rs.25 explains this particular difference. If quantities are correct but the subtotal is Rs.205, inspect the unit prices. Four plates at Rs.45 instead of Rs.40 would explain that Rs.20 difference. These are deliberately separate training cases; do not assume every difference with the same amount has the same cause.
Once the item subtotal agrees, read the remaining bill lines separately. A discount, packaging line or configured tax can change the final amount without changing the food quantities. Ask the demonstrator to explain the actual calculation and your approved configuration. Changing an item quantity merely to force the final amount to match a guess can make both the sale record and kitchen instruction wrong.
Finally, distinguish the bill amount from money received. If the agreed final amount in a separate practice case is Rs.200 and the verified payments total Rs.150, the Rs.50 difference is a payment balance to investigate, not automatically a missing dish or a price error. Follow the restaurant's approved procedure for any uncertain payment. Record the original order reference, the line that differs and the observed payment evidence before an authorised correction; then recheck the kitchen instruction if food quantities changed.
PUT IT INTO PRACTICE
Your checklist
- One dine-in order with a second round
- One takeaway order from entry to bill
- One changed or cancelled item reaching the kitchen
- Your receipt, printer and network requirements
