SambaPOS

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The A-la Cart department type represents the dine-in portion of our example restaurant. This designation is important, because it models the kind of workflow needed to run the dining room. When implementing a POS, you must consider, from a pure process perspective, the events that occur from the time a customer enters the establishment and indicates that he or she wants to eat-in, until the time that customer pays and departs. Each operation is slightly different, but most conform to the following processes:

1. Tell the host/hostess they want to eat-in
2. Customer is seated, given menus
3. Customer orders food (POS process starts)
4. Order is entered in POS, can be terminal or hand-held
5. Table is colored to indicate the customer has ordered
6. Order is printed to the Kitchen ticket printer
7. Food is delivered to table from the kitchen
8. If the customer orders addition food or drink
9. Additional order printed to the Kitchen ticket printer
10. Bill is given to the customer
11. Customer puts cash or credit card or voucher in the bill
12. Server captures the payment in the POS, settling the bill
13. Table returns to open status in the table view

These steps are modeled in different areas of Sambapos configuration, but start in the departments designation. The following screenshot is an example of an in-production a-la cart department: