Sales
Use KOT, Tables and Restaurant Orders
Restaurant mode adds a KOT workspace for table orders, kitchen slips, PAX, dine-in/takeaway context and bill handoff.
- Menu path
- Home -> KOT, Manage -> Core Settings -> Restaurant
- Verified from
- Posnic demo and current POS source reviewed on 2026-09-08
Technical source evidence
frontend/modules/kot.html, frontend/static/script/js/modules/js/kot.js, frontend/modules/settings_write.html Restaurant area, frontend/static/script/js/modules/js/sales.js KOT order routes
What KOT Adds
KOT is the restaurant order layer. It helps staff start and track table orders before they become final bills, then hands the order into the normal sales and payment workflow.
- Use KOT for dine-in or takeaway orders that need kitchen preparation before payment.
- Use the table panel to see whether a table has an active order.
- Use PAX when the restaurant wants the number of guests recorded with the order.
- Use KOT History to review previous kitchen orders.
- Use Sales History after billing because payment, receipt and correction controls still belong to sales.
Prepare Restaurant Settings
- Open Manage -> Features and confirm Restaurant or KOT mode is enabled for the shop.
- Open Manage -> Core Settings and review the Restaurant area.
- Use Manage tables to create the table numbers or names staff will see.
- Create modifiers when kitchen options such as size, spice, topping or add-on price changes are needed.
- Open Home -> KOT and confirm the table list or empty-state guidance appears.
- Run one training order before using KOT in a live restaurant shift.
Start a KOT Order
- Open Home -> KOT.
- Click Add KOT.
- Choose or confirm the table when prompted.
- Enter PAX when the restaurant tracks guest count.
- Choose dine-in or takeaway according to the customer order.
- Add items through the sale-style item search.
- Save the order so the table becomes active.
- Print the kitchen slip when the kitchen needs paper evidence.
Work an Active Table
Selecting an active table opens its order detail area. Use that detail area before changing the bill so kitchen and cashier actions stay in sync.
- Add Item sends extra products into the existing table order.
- Add Discount should be manager-controlled and documented.
- Edit changes the current KOT order before final billing.
- Cancel should be used only when the restaurant policy allows it, because it removes an operational order.
- Print creates a KOT slip for kitchen handling.
- Proceed to Bill Print hands the order into the final sale and receipt workflow.
Controls to Protect
| Control | Why it matters | Owner rule |
|---|---|---|
| Table setup | Staff need stable table names to avoid serving the wrong guest. | Create tables before training and do not rename during a shift. |
| Modifiers | Kitchen options can change price and preparation. | Attach only tested modifier groups to items. |
| Discount | A KOT discount reduces the final bill. | Require a supervisor for large or unusual discounts. |
| Cancel KOT | Cancelled orders can explain kitchen waste or mistakes. | Use notes and manager approval where required. |
| Bill handoff | Payment and receipt happen in sales. | Check the final sale before taking payment. |