A KOT tells the kitchen what to prepare. A bill records the sale.

The kitchen needs preparation instructions

KOT stands for Kitchen Order Ticket. The useful information is the dishes, quantities and table or order reference the team needs for preparation. Depending on the demonstrated workflow, later additions and changes are communicated through subsequent kitchen updates.

The kitchen should be able to tell whether a ticket is a new request, an update or a cancellation. Ask to see each example on your intended paper size. Do not infer the kitchen's current work solely from the last customer bill that was printed.

The cashier needs the final order

The customer bill records the items and amounts being billed, with the invoice information appropriate to the configured business. The cashier reviews the complete order before finishing the sale. Tax and invoice settings should be confirmed for the business with its accountant.

Consider a table that orders meals, adds coffee and then cancels an item through the agreed workflow. The kitchen may have received several pieces of information during service. At checkout, the cashier needs the final order, not a stack of tickets treated as separate bills.

Compare the two records by the decision they support

Use the same order reference throughout the demonstration. The following comparison describes what staff need to establish; it is not an exact DeccanPro print template or a promise that every configuration prints the same fields.

Follow one dosa-and-coffee order through three changes

In a supervised training order, use fictional prices of Rs.80 for one dosa and Rs.25 for one coffee. Start with two dosas and one coffee. Add another coffee, then cancel one dosa before preparation using the agreed workflow and kitchen acknowledgement. These are example prices, not a restaurant menu or an actual customer record.

Keep both columns in view: the current full order and the new instruction are different things. Your setup may represent updates differently, so ask the demonstrator to show what its actual ticket or display means at each step.

Use a reprint as a duplicate, not a fresh cooking request

After the first kitchen ticket has been acknowledged, ask for its supported reprint in the practice setup. Have staff identify the original order reference and explain how they know whether this is a duplicate or a new instruction. Do not assume that every layout automatically carries a duplicate label; inspect the actual paper and agree the handling procedure.

A printer recovery can also leave uncertainty about whether the first copy came out. Check the order and the kitchen before retrying. Record a distinct reprint or recovery requirement if staff cannot reliably tell what has already been requested. Use the missing-KOT checklist for a more detailed troubleshooting sequence.

Reconcile quantities before looking at the final amount

At checkout, the exercise should contain one dosa and two coffees. Start with those quantities, then reconcile the Rs.130 item subtotal. Review taxes, discounts, packaging and other configured adjustments separately with the responsible person; the example is not a tax-inclusive invoice or tax advice.

Ask the cook what was prepared, the captain what was served and the cashier what is being billed. A correct arithmetic total cannot resolve a duplicated cooking instruction. DeccanPro connects table orders, KOT updates and restaurant billing; bring your own dishes, paper size and normal correction procedure to a Chennai demonstration.

Buying a KOT machine: separate the printer from the ordering system

When asking for a kitchen order ticket machine, specify which part you need: the device that takes the order, the printer that produces the ticket, or the screen used by the kitchen. A printer produces the instruction supplied to it; buying a printer alone does not establish table ordering, saved order changes or restaurant billing.

For a Chennai restaurant quotation, list the existing counter computer, captain phones, kitchen position and connection available at that position. Ask the supplier to identify the exact printer model, interface and supported software setup. A similar-looking model or the presence of a USB socket is not proof of compatibility. Keep hardware and consumables separate from DeccanPro’s Rs.6,000/year unlimited software offer with no setup fees or hidden software charges.

Check paper, exposure and placement before choosing the printer

Check the manufacturer’s guidance for the proposed printing technology and kitchen location. Epson describes its TM-U220 range as impact kitchen printers using non-thermal media, and distinguishes their paper behaviour in a hot kitchen from thermal media. This is an example of why the paper and printing method matter, not a DeccanPro compatibility certification or a recommendation to buy that model.

Have staff read a sample ticket from the intended working distance at the proposed position. Check item names, quantities and the order reference under normal lighting, and confirm that staff can reach the output and replace consumables without disrupting preparation. Follow the equipment’s installation limits; do not test a printer by exposing it to heat, steam or splashes.

Before accepting the quotation, run one initial order, one addition and one permitted reduction through the actual software and equipment. Ask the cook to identify what is newly required each time. A successful printer self-test only checks one part of this chain; it does not prove that the kitchen received the right order or that the final bill is correct.