Biryani orders that stay clear from portion to parcel.

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.

Allocate the last batch before accepting more orders

Use a separate training example with eight ready half portions. Three are already committed to accepted orders, leaving five for new orders. The kitchen lead and cashier should agree that count before anyone offers the remaining batch. This is a manual service rehearsal: it does not claim that the application reserves portions or calculates recipe yield automatically.

Separate a sold-out dish from an accepted order

When order B requests two portions and only one is uncommitted, explain the shortage before confirming it. Agree whether the guest wants one portion, another dish or to decline. If an already accepted order cannot be fulfilled, find its saved reference first and agree the replacement or cancellation with the guest. Do not silently replace a dish or treat changing its menu availability as a correction to that order.

Have the kitchen acknowledge the revised instruction, then compare the current order, parcel contents and final bill. If payment has already been received, use the demonstrated authorised adjustment or refund procedure and check the payment separately. Marking a dish unavailable does not itself prove that existing bills, payments or external ordering channels have changed.

Make the sold-out and return-to-menu handoffs explicit

Record who tells the counter, captains and kitchen that the batch has ended, and who checks each ordering screen used in your restaurant. Ask the demonstrator to show the supported availability procedure on your installed version. Temporary menu availability, counted stock and recipe ingredients are different records: do not enter a false stock adjustment merely to warn the floor that a cooked batch has finished.

When the next batch is ready, have the kitchen confirm what can actually be served before the responsible person restores availability. Test one new training order at the counter and on each captain device you use. Refresh or reconnect through the supported procedure if a screen still shows old information; do not assume an automatic reset, instant propagation or delivery-platform synchronisation. Include this check in the next opening shift so an unfinished batch is not advertised accidentally.

Rehearse a portion order with a known subtotal

Use this fictional training menu outside service. “Half” and “full” are labels for this example, not a standard weight, serving size or price recommendation. Replace them with your actual portion names and agreed contents. Keep the names distinct on the cashier screen, KOT and receipt; abbreviations should not make both portions look identical.

Enter the three rows as one practice order. Before any configured tax, discount or other adjustment, its item subtotal is Rs.560. Ask the kitchen to read back two half portions, one full portion and two egg extras. Then ask someone who did not enter the order to verify the same quantities from the current record.

Count containers separately from billable portions

For the physical rehearsal, agree that each half portion uses one container and the full portion uses two. Put the two egg extras into one separately marked container. That produces five containers for this example: two for the half portions, two for the full portion and one for the eggs. The full portion is still one billable portion, and the egg line still has quantity two. Container count alone cannot establish the order quantities.

Label the training containers with the same order reference and their contents. Have the packer match each to the order, then remove one of the full-portion containers as a deliberate test. The remaining four containers must not pass the complete-order check, even though the POS still correctly records one full portion. This is a staff packing exercise, not a claim of automatic container tracking.

Next, change one half portion to a full portion using the demonstrated correction process. The revised order is one half at Rs.140, two full at Rs.240 and two eggs at Rs.20: Rs.660 before adjustments. Under the same packing rule, it now needs six containers. Confirm the Rs.100 difference and the kitchen acknowledgement; the final bill changing does not prove that the packing instruction was received. If a bill has already been paid, stop and demonstrate the authorised additional-charge procedure separately.