386 lines
19 KiB
Markdown
386 lines
19 KiB
Markdown
# 🍽️ Dine360 Shivasakthi Restaurant Suite
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## Official Client Handbook & Operations Manual (Final Version 17.0)
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---
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## 📌 Document Control & Information
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| Attribute | Details |
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| :--- | :--- |
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| **Product Name** | Dine360 Restaurant Management & POS Ecosystem |
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| **Client / Brand** | Shivasakthi Restaurant |
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| **System Version** | 17.0 Final Enterprise Edition |
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| **Release Date** | September 2026 |
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| **Deployment Mode** | Cloud / On-Premise Dockerized High Availability |
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| **Target Audience** | Restaurant Owners, General Managers, Cashiers, Waiters, Kitchen Chefs, Delivery Operators |
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---
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# 📖 Table of Contents
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1. [Executive Summary & System Architecture](#1-executive-summary--system-architecture)
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2. [User Roles & Security Access Matrix](#2-user-roles--security-access-matrix)
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3. [Master Data & Initial Configuration](#3-master-data--initial-configuration)
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4. [Front-of-House (POS) Operations Guide](#4-front-of-house-pos-operations-guide)
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5. [Digital Self-Ordering & QR Table Experience](#5-digital-self-ordering--qr-table-experience)
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6. [Website Online Orders & Multi-Channel Intake](#6-website-online-orders--multi-channel-intake)
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7. [Uber Eats & Third-Party Delivery Integration](#7-uber-eats--third-party-delivery-integration)
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8. [Kitchen Display System (KDS) Operations](#8-kitchen-display-system-kds-operations)
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9. [Table Reservation & Guest Seating Management](#9-table-reservation--guest-seating-management)
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10. [Recipe Management & Automatic Inventory Deduction](#10-recipe-management--automatic-inventory-deduction)
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11. [Hardware & Thermal Printing (QZ Tray Integration)](#11-hardware--thermal-printing-qz-tray-integration)
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12. [Analytics, Reports & Executive Dashboard](#12-analytics-reports--executive-dashboard)
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13. [Standard Operating Procedures (SOPs) & Checklists](#13-standard-operating-procedures-sops--checklists)
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14. [Troubleshooting & Support Escalation](#14-troubleshooting--support-escalation)
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---
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# 1. Executive Summary & System Architecture
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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.
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```mermaid
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flowchart TD
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subgraph INTAKE_CHANNELS["Order Intake Channels"]
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C1["QR Table Self-Order"]
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C2["Dine-In POS / Waiter Tablet"]
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C3["Website / eCommerce Shop"]
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C4["Uber Eats & Delivery"]
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C5["Phone & WhatsApp Orders"]
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end
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subgraph CORE_ENGINE["Dine360 Central POS Engine"]
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POS["POS Session / Order Hub"]
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RES["Reservation & Table Allocator"]
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REC["Recipe BOM & Stock Deduction"]
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QZ["QZ Tray Direct Thermal Print"]
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end
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subgraph KITCHEN_OPS["Back-of-House Execution"]
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KDS["Kitchen Display System (KDS)"]
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KOT["Thermal Kitchen KOT Slips"]
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end
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subgraph ANALYTICS["Management & Insights"]
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DASH["Dine360 Central Dashboard"]
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REP["Sales, Margin & Prep KPIs"]
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end
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C1 --> POS
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C2 --> POS
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C3 --> POS
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C4 --> POS
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C5 --> POS
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POS --> KDS
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POS --> KOT
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POS --> REC
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POS --> QZ
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RES --> POS
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POS --> DASH
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KDS --> DASH
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REC --> REP
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```
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### Key Architectural Strengths:
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- **Zero-Friction Synchronization**: Changes made on POS, KDS, or customer phones reflect instantly via WebSocket bus communication.
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- **Offline Resilience**: POS terminals maintain billing capability even during intermittent internet dropouts and sync automatically upon reconnection.
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- **Unified Inventory**: When a dish is sold, its underlying raw materials (rice, spices, meat, vegetables) are deducted according to predefined recipes.
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---
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# 2. User Roles & Security Access Matrix
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| Role | Permitted Areas | Restrictions | Primary Interface |
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| :--- | :--- | :--- | :--- |
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| **Super Admin / Owner** | Full system access, company settings, accounting, user permissions, reports | None | Odoo Backend & Dashboard |
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| **Restaurant Manager** | Floor layout editor, product & price changes, reservations, shift reports, inventory overrides | Cannot alter system code or database configuration | Backend + POS Screen |
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| **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 |
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| **Waiter / Floor Staff** | Table seating, order entry on tablets, sending orders to kitchen | Cannot close cash registers or refund payments | POS Mobile/Tablet UI |
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| **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 |
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---
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# 3. Master Data & Initial Configuration
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### 3.1 Configuring Restaurant Floors and Tables
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1. Navigate to **Point of Sale > Configuration > Floor Plans**.
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2. Click **Create** or select an existing floor (e.g., *Ground Floor*, *Rooftop*, *AC Family Hall*).
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3. Add tables with specific shapes (Square, Round), seating capacities (2-seater, 4-seater, 6-seater), and table numbers.
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4. Click **Edit Plan** to visually drag, rotate, and position tables to mirror the restaurant layout.
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### 3.2 Menu Setup & Categorization
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- Go to **Point of Sale > Products > Products**.
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- Set **Product Type**:
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- Cooked dishes: `Consumable` (e.g., *Special Chicken Biryani*, *Paneer Butter Masala*).
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- Packed beverages: `Storable Product` (e.g., *Mineral Water Bottle*, *Soft Drinks*).
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- Assign **POS Category** & **Multi-Categories** for intuitive tab filtering on the touchscreen.
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- Configure **Product Variants & Modifiers** (e.g., *Spiciness: Mild / Medium / Spicy*, *Portion: Half / Full*).
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---
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# 4. Front-of-House (POS) Operations Guide
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```
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+-------------------------------------------------------------------------+
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| [Dine360 POS NAVBAR] Table: T-04 Guest: 3 Channel: Dine-In (10:45) |
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+-------------------------------------------------------------------------+
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| [Categories] Starters | Main Course | Biryani | Breads | Desserts | All |
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|-------------------------------------------------------------------------|
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| [ORDER CART] | [PRODUCT GRID] |
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| 1x Chicken Dum Biryani $12.50 | +----------------+ +---------------+ |
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| - Extra Raita | | Chicken Biryani| | Mutton Sukka | |
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| 2x Garlic Naan $6.00 | +----------------+ +---------------+ |
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| 1x Mango Lassi $3.50 | +----------------+ +---------------+ |
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| | | Paneer Tikka | | Butter Naan | |
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| Total: $22.00 | +----------------+ +---------------+ |
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| [Send to Kitchen] [Split] [Pay] | [1][2][3] [4][5][6] [7][8][9] [Qty] |
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+-------------------------------------------------------------------------+
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```
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### 4.1 Opening a POS Shift
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1. Navigate to **Point of Sale** and click **New Session** on your designated restaurant register.
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2. The **Opening Cash Control** dialog will appear. Enter opening cash drawer float (e.g., `$200.00`).
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3. Click **Open Session**.
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### 4.2 Dine-In Table Ordering Workflow
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1. Click on the designated table on the graphical floor plan.
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2. Select menu items from the touch grid or search bar.
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3. Tap on an order line to add special kitchen instructions (e.g., *"Less oil"*, *"Gluten free"*).
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4. Click **Send to Kitchen (KOT)**:
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- Items immediately route to the Kitchen Display System (KDS).
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- Thermal KOT prints at the respective kitchen station (if enabled).
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### 4.3 Bill Splitting & Payment Settlement
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1. Click **Split Bill** to divide items across guests or split totals evenly.
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2. Click **Payment**:
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- Choose payment method: **Cash**, **Credit/Debit Card**, **UPI / Digital QR**, or **Customer Account**.
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- Input tendered amount to calculate change automatically.
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3. Click **Validate** to generate the tax receipt and automatically update inventory and financial journals.
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### 4.4 Closing the Shift & Daily Z-Report
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1. Click the **Close** button in the top-right corner of the POS screen.
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2. Perform physical cash count and input under **Closing Cash Control**.
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3. Any discrepancy between expected cash and actual cash is logged automatically.
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4. Click **Close Session & Post Entries** to print the Z-Report.
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---
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# 5. Digital Self-Ordering & QR Table Experience
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```mermaid
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sequenceDiagram
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autonumber
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actor Customer as Guest (At Table)
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participant Phone as Mobile Browser
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participant Server as Dine360 Server
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participant POS as POS Cashier
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participant KDS as Kitchen KDS
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Customer->>Phone: Scans Table QR Code
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Phone->>Server: Loads Branded Menu (Table # & Floor Auto-locked)
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Customer->>Phone: Selects Dishes & Modifiers
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Customer->>Phone: Clicks "Send Order to Kitchen"
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Phone->>Server: Transmits Order Payload
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Server->>POS: Notifies POS Cashier Screen
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Server->>KDS: Displays Ticket with "QR Table Order" Badge
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KDS-->>Customer: Order Status Updates (Preparing ➔ Ready)
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```
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### 5.1 Setting up Table QR Codes
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1. Go to **Point of Sale > Configuration > Floor Plans**.
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2. Select the Floor and click **Print QR Table Stickers**.
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3. Affix waterproof high-contrast QR stickers to each dining table.
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### 5.2 Customer Order Journey
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1. Guest scans QR code with any smartphone camera (no mobile app download required).
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2. The branded Shivasakthi digital menu loads with images, allergen alerts, and spice levels.
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3. Guest adds items to cart and taps **Send Order**.
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4. The ticket appears instantly on the Kitchen KDS with the badge `QR Table Order / Table X`.
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---
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# 6. Website Online Orders & Multi-Channel Intake
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Dine360 unifies online eCommerce orders directly inside the POS interface so staff do not need to check external email or third-party tablets.
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### 6.1 Online Orders POS Pipeline
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1. When a customer places an order on your website (`/shop`), an audio notification chimes on the POS terminal.
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2. A badge counter appears on the POS top navbar under **Online Orders**.
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3. The cashier clicks the order to review delivery address, contact number, and requested pickup time.
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4. Cashier clicks **Accept & Send to Kitchen**.
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### 6.2 Supported Intake Channels
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- **Walk-in**: Standard direct counter/table order.
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- **QR Table Order**: Scanned from dining table.
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- **Online Shop**: Placed via restaurant website.
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- **Phone / Call Order**: Tagged with customer telephone and pickup time.
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- **WhatsApp Order**: Tagged with customer WhatsApp ID and delivery address.
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- **Third-Party Platforms**: Uber Eats / Aggregators.
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---
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# 7. Uber Eats & Third-Party Delivery Integration
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### 7.1 Configuration Settings
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1. Go to **Point of Sale > Configuration > Uber Settings**.
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2. Enter your credentials:
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- **Client ID** & **Client Secret**
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- **Customer ID (Uber Direct)**
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- **Environment**: Toggle between `Sandbox / Testing` and `Production / Live`.
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3. Set default **Uber Delivery Fee Product**.
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4. Click **Test Connection** to automatically validate OAuth 2.0 scopes (`eats.deliveries`, `delivery`).
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### 7.2 Automated Delivery Quoting & Dispatch
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1. When a delivery order is placed, Dine360 queries the Uber API for real-time delivery estimates and fees.
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2. Once the kitchen sets order status to **Ready**, driver dispatch is automatically requested from Uber.
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3. Live courier tracking updates display directly on the POS order card.
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---
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# 8. Kitchen Display System (KDS) Operations
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The KDS replaces lost paper tickets with a fast, touch-friendly, color-coded kitchen screen.
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```
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+-----------------------------------------------------------------------------+
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| DINE360 KITCHEN DISPLAY (KDS) Station: All [Sound: ON] |
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+--------------------+--------------------+--------------------+--------------+
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| WAITING (New) | PREPARING | READY FOR PICKUP | SERVED |
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+--------------------+--------------------+--------------------+--------------+
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| [Ticket #104] 3m | [Ticket #102] 12m | [Ticket #101] 21m | [Ticket #99] |
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| Table 4 (Dine-In) | Table 2 (QR Order) | Online Delivery | Table 8 |
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| ------------------ | ------------------ | ------------------ | ------------ |
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| 2x Mutton Biryani | 1x Paneer Tikka | 1x Chkn 65 | Done at |
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| 1x Garlic Naan | 2x Butter Roti | 2x Egg Fried Rice | 10:32 AM |
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| [ START PREPARING ]| [ MARK AS READY ] | [ DISPATCH / SERVE]| [ ARCHIVE ] |
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+--------------------+--------------------+--------------------+--------------+
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```
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### 8.1 KDS Stage Progression
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| Stage | Color Code | Action Required by Kitchen Staff |
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| :--- | :--- | :--- |
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| **1. Waiting** | 🟡 Yellow / Orange | New order received. Tap **Start Preparing** when cooking starts. |
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| **2. Preparing** | 🔵 Blue | Cooking in progress. Cooking timer starts tracking prep speed. |
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| **3. Ready** | 🟢 Green | Food is ready for pickup. Waiter / Courier receives ready notification. |
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| **4. Served / Done** | ⚪ Gray / Dark | Dish served to table or handed to courier. Order archives from active view. |
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### 8.2 Line-Item Bumping & Course Management
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- Chefs can tap individual lines on multi-course tickets (e.g., mark *Starters* as Ready while *Mains* remain Preparing).
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- Audio Chimes alert the kitchen whenever an urgent rush order or modification arrives.
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---
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# 9. Table Reservation & Guest Seating Management
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### 9.1 Online Customer Booking Flow
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1. Guests visit the reservation portal (`/restaurant/reservation`).
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2. Guest enters **Date**, **Time Slot**, **Party Size**, **Name**, **Phone**, and **Email**.
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3. System verifies real-time capacity and table availability against existing bookings and peak hour rules.
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4. Upon booking, a confirmation message and WhatsApp notification link are generated.
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### 9.2 Hostess / POS Table Linking
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1. In the backend or POS Reservation tab, upcoming bookings appear organized by time slot.
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2. Click **Assign Table** to lock the table on the graphical floor plan.
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3. When guests arrive, click **Mark as Seated** to open a POS order automatically for that table.
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---
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# 10. Recipe Management & Automatic Inventory Deduction
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Dine360 eliminates manual stock variances by deducting raw ingredients at the exact moment a dish is rung up.
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```
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Dish: Chicken Dum Biryani (1 Portion)
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├── Raw Chicken: 250g (Deducted from Main Cold Storage)
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├── Basmati Rice: 200g (Deducted from Dry Goods Inventory)
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├── Ghee / Oil: 30ml (Deducted from Kitchen Stock)
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├── Biryani Masala: 15g (Deducted from Spice Pantry)
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└── Mint & Coriander: 10g (Deducted from Fresh Produce)
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```
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### 10.1 Creating a Dish Recipe (BOM)
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1. Navigate to **Point of Sale > Products > Recipes**.
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2. Click **Create** and select the finished Dish (e.g., *Chicken Dum Biryani*).
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3. Under **Ingredients**, add each raw material product along with standard consumption quantities and Units of Measure (kg, g, L, ml, pcs).
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4. The system calculates **Total Dish Cost** and dynamic profit margin automatically.
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### 10.2 Real-time Stock Depletion
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- As orders transition to `Paid` / `Done`, stock moves are automatically recorded in the background.
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- Low inventory alerts notify the purchasing manager before stock runs out.
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---
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# 11. Hardware & Thermal Printing (QZ Tray Integration)
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Dine360 uses **QZ Tray** for instant, silent thermal printing without browser print popups.
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### 11.1 Supported Hardware
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- **Receipt Printers**: Epson TM-T88VI, TM-T20III, Star TSP143, Sunmi POS, Citizen CT-S310.
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- **KOT Kitchen Printers**: 80mm Impact / Thermal Network or USB Printers.
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- **Cash Drawers**: Standard RJ11/RJ12 24V trigger drawers connected via receipt printer.
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- **Barcode / QR Scanners**: USB HID & Bluetooth 2D Scanners.
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### 11.2 QZ Tray Setup Checklist
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1. Install QZ Tray on the local POS computer ([qz.io](https://qz.io)).
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2. In POS Settings, enable **QZ Tray Printing** and input the local printer name (e.g., `EPSON_TM_T88_RECEIPT`).
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3. Set **Auto-Print Receipt** and **Auto-Cut Paper** to `True`.
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---
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# 12. Analytics, Reports & Executive Dashboard
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Access the executive analytics hub under **Dine360 Dashboard**:
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```
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+-----------------------------------------------------------------------------+
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| DINE360 MANAGEMENT DASHBOARD [Period: Today] |
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+-----------------------------------------------------------------------------+
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| Today's Gross Sales | Total Orders | Avg Kitchen Turnaround | Active Tables |
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| $4,892.50 | 184 | 14.2 Mins | 18 / 24 |
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+-----------------------------------------------------------------------------+
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| SALES BY INTAKE CHANNEL | HOURLY SALES DISTRIBUTION |
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| ----------------------- | ------------------------- |
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| ■ Dine-In: 62% ($3,033.35) | Peak Lunch: 12:30 PM - 02:30 PM |
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| ■ QR Orders: 18% ($880.65) | Peak Dinner: 07:30 PM - 10:00 PM |
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| ■ Online Shop:12% ($587.10) | |
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| ■ Uber Eats: 8% ($391.40) | Top Seller: Chicken Dum Biryani |
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+-----------------------------------------------------------------------------+
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```
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---
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# 13. Standard Operating Procedures (SOPs) & Checklists
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### 🌅 Morning Opening Checklist (FOH & BOH)
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- [ ] Turn on POS Terminals, KDS Kitchen Screens, and Cash Drawers.
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- [ ] Verify QZ Tray icon is green in the system tray.
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- [ ] Open POS Session and declare initial opening cash float.
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- [ ] Verify receipt and kitchen printer paper rolls.
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- [ ] Check Table Reservation calendar for lunch bookings.
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### 🌙 Night Closing Checklist
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- [ ] Ensure all active KDS tickets are marked as `Served`.
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- [ ] Ensure all open tables in POS are settled and paid.
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- [ ] Count physical cash drawer balance and enter under **Closing Cash Control**.
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- [ ] Validate shift close and print Z-Report.
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- [ ] Back office auto-synchronizes daily stock moves and ledger entries.
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---
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# 14. Troubleshooting & Support Escalation
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| Issue / Symptom | Root Cause | Immediate Resolution |
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| :--- | :--- | :--- |
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| **Receipt printer not firing** | QZ Tray disconnected or printer driver offline | 1. Check USB/LAN cable.<br>2. Restart QZ Tray application from Windows taskbar.<br>3. Verify printer test page prints from Windows Settings. |
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| **KDS screen not refreshing** | Local network dropout | 1. Check Wi-Fi connection on kitchen tablet.<br>2. Refresh browser tab (Press `F5` or touch reload icon). |
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| **Uber API authentication error** | Expired or incorrect OAuth credentials | 1. Go to POS > Configuration > Uber Settings.<br>2. Click **Test Connection** to auto-refresh access token. |
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| **Table shows occupied when empty** | Unpaid draft order on table | 1. Click on table in POS floor plan.<br>2. Settle payment or transfer order to another table. |
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---
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### 📞 Technical Support & Maintenance
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For system modifications, custom reports, or hardware onboarding, contact the **Dine360 Support & Engineering Team**:
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- **System Portal**: `http://localhost:10000`
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- **Database**: `Shivasakthi`
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- **Module Version**: `17.0 Final Release`
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