Updated
Keep an inventory of what must be retained
List the menu, prices, invoice configuration, business details and records you need from the current setup. Identify which exports are available and who can authorise access. Keep required historical records available according to your business and professional advice.
Do not assume all old sales, customer data or settings can be imported automatically. Share a representative, appropriately redacted sample and confirm the supported migration process before deciding on a changeover date. Keep original exports intact while testing copies.
Rehearse the new workflow before service
Build a small sample menu first. Test a normal order, a second round, a changed item and a cancellation from the counter or captain phone through to the kitchen and bill. Use your real printer and devices wherever possible.
Have the staff who will run the first shift perform the test. Record unresolved questions in the demo scorecard. If the kitchen cannot distinguish a new order from an update, resolve that before expanding the test or moving to live service.
Agree the changeover and fallback
Choose a time outside the busiest service and make responsibility explicit: who checks the final menu, who verifies hardware, who keeps access to old records and who decides whether the launch can proceed. Avoid entering the same real sale into two systems without a controlled business procedure.
Discuss the recovery plan before the change. If a critical test fails, staff should know who to contact and how the restaurant will continue. DeccanPro's setup fee is zero under the flat annual software offer; the planning discussion still needs to confirm your actual migration and equipment requirements.
PUT IT INTO PRACTICE
Your checklist
- Required records and available exports listed
- Historical access retained
- Staff complete the sample order scenarios
- Changeover owner and fallback agreed