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.
Keep preparation and payment as separate checks
A prepared dosa does not tell the cashier whether it has been paid for. Before choosing a counter routine, decide who confirms the order reference, who checks payment and who hands over food. Rehearse your actual service format using the same order at each station.
The table below describes staff responsibilities to test, not automatic payment verification or a promised token module. If your restaurant mixes prepaid parcels and tables settled after eating, show both in the same demonstration.
Scroll sideways if needed to see all columns.
| Service format | Counter or captain check | Kitchen and handoff check |
|---|---|---|
| Prepaid counter order | Confirm the current order and its payment through your agreed process before treating it as paid. | Match the food to the order reference; distinguish ready food from food already collected. |
| Open dine-in table | Keep additional items on the correct table and review its current bill when the guest asks to settle. | Identify the table and newly requested items; an earlier ticket is not a new preparation request. |
| Counter parcels alongside tables | Make the service type and reference clear; do not use the customer's position in the queue as an identifier. | Separate parcel packing from plates for tables, even when the food items are identical. |
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 arrange a demonstration with the DeccanPro team; 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
