DeccanPro · Chennai restaurant guide
https://deccanpro.com/guides/restaurant-order-changes/
Updated
Separate additions from corrections
Use a sample table with two dishes and send its first KOT. Add another item as a second round. Ask the cook to identify only the additional preparation, then ask the cashier to show the full running table.
Next demonstrate a quantity change using the supported workflow. Record how the change appears on paper or screen. The kitchen needs enough context to avoid preparing the entire original order again merely because a new printout has arrived.
Make cancellations explicit
Demonstrate a cancellation on sample data and ask the kitchen to explain what should stop. The reviewed DeccanPro kitchen workflow distinguishes new, changed and cancelled orders. Optional voice announcements also identify cancellations, but the full ticket or display should be checked for complete details.
Agree a staff procedure for food already in preparation. Software can communicate the update, while a person still needs to make the operational decision about work already started. Keep that responsibility clear rather than treating a changed screen as proof the cook has seen it.
Rehearse a partial cancellation at the kitchen pass
Use this fictional Chennai breakfast-service exercise on training data: table C6 requests three dosas at Rs.80 each and two coffees at Rs.25 each. The item subtotal is Rs.290. Before the third dosa is started, the guest asks for only two. Have the responsible staff member demonstrate the permitted correction, then ask the cook to repeat the remaining requirement: two dosas and two coffees, Rs.210 before configured adjustments.
The kitchen acknowledgement is a spoken staff check in this exercise, not a claim that the software records read receipts. Keep the same order reference visible when comparing the original request, correction and current bill. A new printout alone does not mean all five original portions should be prepared again.
Scroll sideways if needed to see all columns.
| Checkpoint | Expected current requirement | Staff check |
|---|---|---|
| Original request | 3 dosas + 2 coffees; Rs.290 | Cook identifies the order before preparation. |
| Permitted correction | 2 dosas + 2 coffees; Rs.210 | Cook confirms that one unprepared dosa will not be started. |
| Counter review | Same 4 portions; Rs.210 | Cashier retrieves the current order and checks quantities. |
| Payment review | Actual receipts checked separately | Responsible person records whether money was already received. |
Treat food already cooking as a separate decision
Repeat the exercise with the third dosa already on the griddle. The guest request is the same, but the kitchen situation differs. The captain should communicate the request and ask the responsible person to decide how the restaurant will handle food already started. Do not assume that changing a quantity proves preparation stopped, or that the original paper ticket has changed.
Write down the agreed outcome, order reference and person responsible using your restaurant’s established process. Ask the cashier and kitchen to describe the same outcome before closing the exercise. This is a service procedure to agree during the demo, not a promised automatic waste or stock adjustment.
Check payment before calling the cancellation complete
An order correction and a return of money are different checks. If no money has been received, review the current bill through the demonstrated workflow. If money has already been received, inspect the original payment reference and ask the authorised person to show the supported correction and refund process. Do not assume that removing an item returns cash or reverses a card or UPI payment.
For the sample order, Rs.290 minus Rs.210 is Rs.80 before any other adjustments. That difference is an arithmetic checkpoint, not an instruction to issue a refund automatically. Follow the restaurant’s agreed policy and demonstrated payment procedure, and retain the relevant references. Keep unresolved payment questions visible for the responsible person rather than presenting the order as fully settled.
Finish with the final bill
After the test changes, have a second staff member review the table from the counter. Compare item names and quantities with the kitchen's understanding, then inspect the final bill. Record any discrepancy and repeat the relevant step after it is resolved.
If a phone disconnects or a print is uncertain during the test, ask how to inspect the existing order before repeating the action. Checking first helps prevent a duplicate request from being mistaken for a legitimate second round.
PUT IT INTO PRACTICE
Your checklist
- Extra item recognised as additional preparation
- Quantity change visible to the right team
- Unprepared and already-cooking cases rehearsed separately
- Kitchen repeats the current dishes and quantities
- Original payment checked independently of the order correction
- Final bill matches the agreed current order
