Updated
Build the demo around a short breakfast menu
Choose the items your staff enter most often: for example, idli, dosa, pongal and filter coffee. Use your own names and prices. Ask the cashier to enter three separate orders consecutively and have the kitchen identify which items belong together.
This is a suggested test, not a claim about how many bills a system can process per minute. Observe whether your team can find items and review quantities without help. Menu clarity is often easier to evaluate with familiar food than with a large demonstration catalogue.
Check extras without losing the original order
On a seated table, add a coffee after the first ticket has printed. On another order, change a quantity before billing. Compare what the kitchen receives with the final running table. Ask staff to distinguish an extra round from a repeat print of an earlier ticket.
DeccanPro keeps table orders connected to KOT updates and billing. If your service uses a particular token or parcel identification routine, show it during the demo and confirm how it will be represented. Do not assume a dedicated token display is included just because KOT printing is available.
Prepare the counter before opening
Check the correct printer, paper supply, date and time, and the connection to the restaurant server. Run a labelled test order before customer service, then handle it through the agreed test-order procedure so it is not confused with a real sale.
Include a takeaway parcel and a seated customer in staff practice. Both should end with a clear bill and a kitchen instruction that the cook can read. Chennai tiffin centres can review this routine with DeccanPro from its Mount Road office; the software plan is a flat ₹6,000 per year.
PUT IT INTO PRACTICE
Your checklist
- Three short breakfast orders entered consecutively
- An additional coffee on an open table
- A parcel order distinguished from dine-in
- A printer and connection check before service