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🍽️ Dine360 Shivasakthi Restaurant Suite

Official Client Handbook & Operations Manual (Final Version 17.0)

📌 Document Control & Information

Attribute Details
Product Name Dine360 Restaurant Management & POS Ecosystem
Client / Brand Shivasakthi Restaurant
System Version 17.0 Final Enterprise Edition
Release Date September 2026
Deployment Mode Cloud / On-Premise Dockerized High Availability
Target Audience Restaurant Owners, General Managers, Cashiers, Waiters, Kitchen Chefs, Delivery Operators

📖 Table of Contents

  1. Executive Summary & System Architecture
  2. User Roles & Security Access Matrix
  3. Master Data & Initial Configuration
  4. Front-of-House (POS) Operations Guide
  5. Digital Self-Ordering & QR Table Experience
  6. Website Online Orders & Multi-Channel Intake
  7. Uber Eats & Third-Party Delivery Integration
  8. Kitchen Display System (KDS) Operations
  9. Table Reservation & Guest Seating Management
  10. Recipe Management & Automatic Inventory Deduction
  11. Hardware & Thermal Printing (QZ Tray Integration)
  12. Analytics, Reports & Executive Dashboard
  13. Standard Operating Procedures (SOPs) & Checklists
  14. Troubleshooting & Support Escalation

1. Executive Summary & System Architecture

Dine360 Shivasakthi is an end-to-end hospitality operations suite built specifically to unify dining operations, digital ordering, kitchen execution, inventory consumption, and delivery logistics into a real-time reactive ecosystem.

flowchart TD
    subgraph INTAKE_CHANNELS["Order Intake Channels"]
        C1["QR Table Self-Order"]
        C2["Dine-In POS / Waiter Tablet"]
        C3["Website / eCommerce Shop"]
        C4["Uber Eats & Delivery"]
        C5["Phone & WhatsApp Orders"]
    end

    subgraph CORE_ENGINE["Dine360 Central POS Engine"]
        POS["POS Session / Order Hub"]
        RES["Reservation & Table Allocator"]
        REC["Recipe BOM & Stock Deduction"]
        QZ["QZ Tray Direct Thermal Print"]
    end

    subgraph KITCHEN_OPS["Back-of-House Execution"]
        KDS["Kitchen Display System (KDS)"]
        KOT["Thermal Kitchen KOT Slips"]
    end

    subgraph ANALYTICS["Management & Insights"]
        DASH["Dine360 Central Dashboard"]
        REP["Sales, Margin & Prep KPIs"]
    end

    C1 --> POS
    C2 --> POS
    C3 --> POS
    C4 --> POS
    C5 --> POS

    POS --> KDS
    POS --> KOT
    POS --> REC
    POS --> QZ
    RES --> POS
    POS --> DASH
    KDS --> DASH
    REC --> REP

Key Architectural Strengths:

  • Zero-Friction Synchronization: Changes made on POS, KDS, or customer phones reflect instantly via WebSocket bus communication.
  • Offline Resilience: POS terminals maintain billing capability even during intermittent internet dropouts and sync automatically upon reconnection.
  • Unified Inventory: When a dish is sold, its underlying raw materials (rice, spices, meat, vegetables) are deducted according to predefined recipes.

2. User Roles & Security Access Matrix

Role Permitted Areas Restrictions Primary Interface
Super Admin / Owner Full system access, company settings, accounting, user permissions, reports None Odoo Backend & Dashboard
Restaurant Manager Floor layout editor, product & price changes, reservations, shift reports, inventory overrides Cannot alter system code or database configuration Backend + POS Screen
Cashier / Head Waiter Opening/closing POS sessions, taking orders, split bills, processing payments, applying approved discounts Cannot delete submitted lines without manager approval POS Touch UI
Waiter / Floor Staff Table seating, order entry on tablets, sending orders to kitchen Cannot close cash registers or refund payments POS Mobile/Tablet UI
Kitchen Chef / Cook KDS Screen: view order queue, bump orders (Waiting ➔ Preparing ➔ Ready ➔ Served) No access to financial totals or customer billing KDS Touch Screen

3. Master Data & Initial Configuration

3.1 Configuring Restaurant Floors and Tables

  1. Navigate to Point of Sale > Configuration > Floor Plans.
  2. Click Create or select an existing floor (e.g., Ground Floor, Rooftop, AC Family Hall).
  3. Add tables with specific shapes (Square, Round), seating capacities (2-seater, 4-seater, 6-seater), and table numbers.
  4. Click Edit Plan to visually drag, rotate, and position tables to mirror the restaurant layout.

3.2 Menu Setup & Categorization

  • Go to Point of Sale > Products > Products.
  • Set Product Type:
    • Cooked dishes: Consumable (e.g., Special Chicken Biryani, Paneer Butter Masala).
    • Packed beverages: Storable Product (e.g., Mineral Water Bottle, Soft Drinks).
  • Assign POS Category & Multi-Categories for intuitive tab filtering on the touchscreen.
  • Configure Product Variants & Modifiers (e.g., Spiciness: Mild / Medium / Spicy, Portion: Half / Full).

4. Front-of-House (POS) Operations Guide

+-------------------------------------------------------------------------+
| [Dine360 POS NAVBAR]   Table: T-04   Guest: 3   Channel: Dine-In  (10:45) |
+-------------------------------------------------------------------------+
| [Categories] Starters | Main Course | Biryani | Breads | Desserts | All |
|-------------------------------------------------------------------------|
| [ORDER CART]                       | [PRODUCT GRID]                     |
| 1x Chicken Dum Biryani   $12.50   | +----------------+ +---------------+ |
|    - Extra Raita                   | | Chicken Biryani| | Mutton Sukka | |
| 2x Garlic Naan            $6.00    | +----------------+ +---------------+ |
| 1x Mango Lassi            $3.50    | +----------------+ +---------------+ |
|                                   | | Paneer Tikka   | | Butter Naan   | |
| Total:                   $22.00   | +----------------+ +---------------+ |
| [Send to Kitchen]  [Split] [Pay]  | [1][2][3] [4][5][6] [7][8][9] [Qty] |
+-------------------------------------------------------------------------+

4.1 Opening a POS Shift

  1. Navigate to Point of Sale and click New Session on your designated restaurant register.
  2. The Opening Cash Control dialog will appear. Enter opening cash drawer float (e.g., $200.00).
  3. Click Open Session.

4.2 Dine-In Table Ordering Workflow

  1. Click on the designated table on the graphical floor plan.
  2. Select menu items from the touch grid or search bar.
  3. Tap on an order line to add special kitchen instructions (e.g., "Less oil", "Gluten free").
  4. Click Send to Kitchen (KOT):
    • Items immediately route to the Kitchen Display System (KDS).
    • Thermal KOT prints at the respective kitchen station (if enabled).

4.3 Bill Splitting & Payment Settlement

  1. Click Split Bill to divide items across guests or split totals evenly.
  2. Click Payment:
    • Choose payment method: Cash, Credit/Debit Card, UPI / Digital QR, or Customer Account.
    • Input tendered amount to calculate change automatically.
  3. Click Validate to generate the tax receipt and automatically update inventory and financial journals.

4.4 Closing the Shift & Daily Z-Report

  1. Click the Close button in the top-right corner of the POS screen.
  2. Perform physical cash count and input under Closing Cash Control.
  3. Any discrepancy between expected cash and actual cash is logged automatically.
  4. Click Close Session & Post Entries to print the Z-Report.

5. Digital Self-Ordering & QR Table Experience

sequenceDiagram
    autonumber
    actor Customer as Guest (At Table)
    participant Phone as Mobile Browser
    participant Server as Dine360 Server
    participant POS as POS Cashier
    participant KDS as Kitchen KDS

    Customer->>Phone: Scans Table QR Code
    Phone->>Server: Loads Branded Menu (Table # & Floor Auto-locked)
    Customer->>Phone: Selects Dishes & Modifiers
    Customer->>Phone: Clicks "Send Order to Kitchen"
    Phone->>Server: Transmits Order Payload
    Server->>POS: Notifies POS Cashier Screen
    Server->>KDS: Displays Ticket with "QR Table Order" Badge
    KDS-->>Customer: Order Status Updates (Preparing ➔ Ready)

5.1 Setting up Table QR Codes

  1. Go to Point of Sale > Configuration > Floor Plans.
  2. Select the Floor and click Print QR Table Stickers.
  3. Affix waterproof high-contrast QR stickers to each dining table.

5.2 Customer Order Journey

  1. Guest scans QR code with any smartphone camera (no mobile app download required).
  2. The branded Shivasakthi digital menu loads with images, allergen alerts, and spice levels.
  3. Guest adds items to cart and taps Send Order.
  4. The ticket appears instantly on the Kitchen KDS with the badge QR Table Order / Table X.

6. Website Online Orders & Multi-Channel Intake

Dine360 unifies online eCommerce orders directly inside the POS interface so staff do not need to check external email or third-party tablets.

6.1 Online Orders POS Pipeline

  1. When a customer places an order on your website (/shop), an audio notification chimes on the POS terminal.
  2. A badge counter appears on the POS top navbar under Online Orders.
  3. The cashier clicks the order to review delivery address, contact number, and requested pickup time.
  4. Cashier clicks Accept & Send to Kitchen.

6.2 Supported Intake Channels

  • Walk-in: Standard direct counter/table order.
  • QR Table Order: Scanned from dining table.
  • Online Shop: Placed via restaurant website.
  • Phone / Call Order: Tagged with customer telephone and pickup time.
  • WhatsApp Order: Tagged with customer WhatsApp ID and delivery address.
  • Third-Party Platforms: Uber Eats / Aggregators.

7. Uber Eats & Third-Party Delivery Integration

7.1 Configuration Settings

  1. Go to Point of Sale > Configuration > Uber Settings.
  2. Enter your credentials:
    • Client ID & Client Secret
    • Customer ID (Uber Direct)
    • Environment: Toggle between Sandbox / Testing and Production / Live.
  3. Set default Uber Delivery Fee Product.
  4. Click Test Connection to automatically validate OAuth 2.0 scopes (eats.deliveries, delivery).

7.2 Automated Delivery Quoting & Dispatch

  1. When a delivery order is placed, Dine360 queries the Uber API for real-time delivery estimates and fees.
  2. Once the kitchen sets order status to Ready, driver dispatch is automatically requested from Uber.
  3. Live courier tracking updates display directly on the POS order card.

8. Kitchen Display System (KDS) Operations

The KDS replaces lost paper tickets with a fast, touch-friendly, color-coded kitchen screen.

+-----------------------------------------------------------------------------+
| DINE360 KITCHEN DISPLAY (KDS)                 Station: All  [Sound: ON]     |
+--------------------+--------------------+--------------------+--------------+
| WAITING (New)      | PREPARING          | READY FOR PICKUP   | SERVED       |
+--------------------+--------------------+--------------------+--------------+
| [Ticket #104]  3m  | [Ticket #102] 12m  | [Ticket #101] 21m  | [Ticket #99] |
| Table 4 (Dine-In)  | Table 2 (QR Order) | Online Delivery    | Table 8      |
| ------------------ | ------------------ | ------------------ | ------------ |
| 2x Mutton Biryani  | 1x Paneer Tikka    | 1x Chkn 65         | Done at      |
| 1x Garlic Naan     | 2x Butter Roti     | 2x Egg Fried Rice  | 10:32 AM     |
| [ START PREPARING ]| [ MARK AS READY ]  | [ DISPATCH / SERVE]| [ ARCHIVE ]  |
+--------------------+--------------------+--------------------+--------------+

8.1 KDS Stage Progression

Stage Color Code Action Required by Kitchen Staff
1. Waiting 🟡 Yellow / Orange New order received. Tap Start Preparing when cooking starts.
2. Preparing 🔵 Blue Cooking in progress. Cooking timer starts tracking prep speed.
3. Ready 🟢 Green Food is ready for pickup. Waiter / Courier receives ready notification.
4. Served / Done ⚪ Gray / Dark Dish served to table or handed to courier. Order archives from active view.

8.2 Line-Item Bumping & Course Management

  • Chefs can tap individual lines on multi-course tickets (e.g., mark Starters as Ready while Mains remain Preparing).
  • Audio Chimes alert the kitchen whenever an urgent rush order or modification arrives.

9. Table Reservation & Guest Seating Management

9.1 Online Customer Booking Flow

  1. Guests visit the reservation portal (/restaurant/reservation).
  2. Guest enters Date, Time Slot, Party Size, Name, Phone, and Email.
  3. System verifies real-time capacity and table availability against existing bookings and peak hour rules.
  4. Upon booking, a confirmation message and WhatsApp notification link are generated.

9.2 Hostess / POS Table Linking

  1. In the backend or POS Reservation tab, upcoming bookings appear organized by time slot.
  2. Click Assign Table to lock the table on the graphical floor plan.
  3. When guests arrive, click Mark as Seated to open a POS order automatically for that table.

10. Recipe Management & Automatic Inventory Deduction

Dine360 eliminates manual stock variances by deducting raw ingredients at the exact moment a dish is rung up.

Dish: Chicken Dum Biryani (1 Portion)
├── Raw Chicken:      250g  (Deducted from Main Cold Storage)
├── Basmati Rice:     200g  (Deducted from Dry Goods Inventory)
├── Ghee / Oil:        30ml (Deducted from Kitchen Stock)
├── Biryani Masala:    15g  (Deducted from Spice Pantry)
└── Mint & Coriander:  10g  (Deducted from Fresh Produce)

10.1 Creating a Dish Recipe (BOM)

  1. Navigate to Point of Sale > Products > Recipes.
  2. Click Create and select the finished Dish (e.g., Chicken Dum Biryani).
  3. Under Ingredients, add each raw material product along with standard consumption quantities and Units of Measure (kg, g, L, ml, pcs).
  4. The system calculates Total Dish Cost and dynamic profit margin automatically.

10.2 Real-time Stock Depletion

  • As orders transition to Paid / Done, stock moves are automatically recorded in the background.
  • Low inventory alerts notify the purchasing manager before stock runs out.

11. Hardware & Thermal Printing (QZ Tray Integration)

Dine360 uses QZ Tray for instant, silent thermal printing without browser print popups.

11.1 Supported Hardware

  • Receipt Printers: Epson TM-T88VI, TM-T20III, Star TSP143, Sunmi POS, Citizen CT-S310.
  • KOT Kitchen Printers: 80mm Impact / Thermal Network or USB Printers.
  • Cash Drawers: Standard RJ11/RJ12 24V trigger drawers connected via receipt printer.
  • Barcode / QR Scanners: USB HID & Bluetooth 2D Scanners.

11.2 QZ Tray Setup Checklist

  1. Install QZ Tray on the local POS computer (qz.io).
  2. In POS Settings, enable QZ Tray Printing and input the local printer name (e.g., EPSON_TM_T88_RECEIPT).
  3. Set Auto-Print Receipt and Auto-Cut Paper to True.

12. Analytics, Reports & Executive Dashboard

Access the executive analytics hub under Dine360 Dashboard:

+-----------------------------------------------------------------------------+
| DINE360 MANAGEMENT DASHBOARD                        [Period: Today]         |
+-----------------------------------------------------------------------------+
| Today's Gross Sales | Total Orders | Avg Kitchen Turnaround | Active Tables |
|     $4,892.50       |     184      |       14.2 Mins        |   18 / 24     |
+-----------------------------------------------------------------------------+
| SALES BY INTAKE CHANNEL                 | HOURLY SALES DISTRIBUTION         |
| -----------------------                 | -------------------------         |
| ■ Dine-In:    62% ($3,033.35)           | Peak Lunch:  12:30 PM - 02:30 PM  |
| ■ QR Orders:  18% ($880.65)             | Peak Dinner: 07:30 PM - 10:00 PM  |
| ■ Online Shop:12% ($587.10)             |                                   |
| ■ Uber Eats:   8% ($391.40)             | Top Seller: Chicken Dum Biryani   |
+-----------------------------------------------------------------------------+

13. Standard Operating Procedures (SOPs) & Checklists

🌅 Morning Opening Checklist (FOH & BOH)

  • Turn on POS Terminals, KDS Kitchen Screens, and Cash Drawers.
  • Verify QZ Tray icon is green in the system tray.
  • Open POS Session and declare initial opening cash float.
  • Verify receipt and kitchen printer paper rolls.
  • Check Table Reservation calendar for lunch bookings.

🌙 Night Closing Checklist

  • Ensure all active KDS tickets are marked as Served.
  • Ensure all open tables in POS are settled and paid.
  • Count physical cash drawer balance and enter under Closing Cash Control.
  • Validate shift close and print Z-Report.
  • Back office auto-synchronizes daily stock moves and ledger entries.

14. Troubleshooting & Support Escalation

Issue / Symptom Root Cause Immediate Resolution
Receipt printer not firing QZ Tray disconnected or printer driver offline 1. Check USB/LAN cable.
2. Restart QZ Tray application from Windows taskbar.
3. Verify printer test page prints from Windows Settings.
KDS screen not refreshing Local network dropout 1. Check Wi-Fi connection on kitchen tablet.
2. Refresh browser tab (Press F5 or touch reload icon).
Uber API authentication error Expired or incorrect OAuth credentials 1. Go to POS > Configuration > Uber Settings.
2. Click Test Connection to auto-refresh access token.
Table shows occupied when empty Unpaid draft order on table 1. Click on table in POS floor plan.
2. Settle payment or transfer order to another table.

📞 Technical Support & Maintenance

For system modifications, custom reports, or hardware onboarding, contact the Dine360 Support & Engineering Team:

  • System Portal: http://localhost:10000
  • Database: Shivasakthi
  • Module Version: 17.0 Final Release