Updated
Make portions unmistakable
Prepare your actual portion and dish names before the demo. If you sell different sizes, each name should be distinguishable on the order screen and the kitchen printout. Do not rely on an abbreviation that only the cashier understands.
Create two orders that differ by a single portion or side dish. Give the printouts to the person who packs parcels and ask them to explain the difference. Long dish names, quantities and a table or order reference should remain readable on the intended printer paper.
Test mixed dine-in and takeaway service
Run one table order and one counter order at the same time. Add an extra side dish to the table after the initial KOT and review how the kitchen receives the update. Then complete the takeaway bill and check that staff still find the open table correctly.
DeccanPro provides connected table ordering, captain mobile, KOT printing, kitchen display and billing. A kitchen screen can keep open tickets visible after printing, which is useful to demonstrate while several orders are being prepared together.
Discuss sold-out handling before a rush
Bring your normal end-of-batch situation to the demonstration. Explain what staff do when a dish is no longer available and ask to see the exact menu or order procedure you would use. This is a requirement to verify, not a promise of automatic ingredient depletion or delivery-platform synchronisation.
Record who updates the counter team and kitchen when availability changes. Check any changed order through the kitchen and final bill. The goal is a clear handoff using your existing service responsibilities, supported by software steps your team has actually tried.
PUT IT INTO PRACTICE
Your checklist
- Two portion sizes printed without ambiguity
- A side dish added after the initial ticket
- Dine-in and takeaway orders kept identifiable
- Your sold-out procedure demonstrated explicitly