Point of sale
Staff-facing order entry for dine-in and takeout.
The POS screen is built for speed. It is the place where a server, cashier, or counter staff member can open a new order without bouncing between three different tools.
In the current build, the POS is strongest at the front half of service: opening orders, assigning tables, grouping courses, and sending the order into the restaurant workflow.
What the POS already does well
- switch between dine-in and takeout
- select one or more active tables for a dine-in order
- browse menu items by category
- respect item availability and show sold-out items as unavailable
- build a cart with quantities
- assign each line item to course 1, 2, or 3
- mark the whole order as urgent
- add order-level special instructions
- create
RestaurantOrder,OrderCourse, andOrderItemrecords in one flow
Typical POS flow
Choose the order type
Start with dine-in or takeout. If it is dine-in, pick the table or tables that should own the check.
Build the cart
Tap through categories, add items, and adjust quantities. Unavailable items are visible, but they cannot be added by mistake.
Set the service timing
Each line item can be assigned to course 1, 2, or 3. That gives the order structure before it ever reaches the service floor or kitchen workflow.
Add urgency or special instructions
If the order needs extra attention, mark it urgent. You can also add notes for allergies, timing, or kitchen context.
Send the order
Submitting the cart creates the restaurant order, creates course records, creates order items, and links tables when the order is dine-in.
What happens after submission
When the POS creates a dine-in order, the order hooks can immediately mark the linked tables as occupied. From there, the order can move into the kitchen pipeline and later into the payment workflow.
The POS is intentionally lean. It does not try to handle every mid-service edge case itself.
What lives outside the initial POS screen
These workflows happen elsewhere in the platform after the order is open:
- split check by guest or by item
- combine tables or transfer a check to a new table
- fire or recall courses during service
- close the check with cash, card, split payment, or gift card
Those tools live mainly in the service-floor and payment pages.
A good way to think about it: the POS opens the order fast. The service-floor UI runs the dining room once that order is live.
Current limitations
- The current POS creation flow is lighter on modifier selection than the storefront customization flow.
- There is no offline sync mode yet.
- Seat-by-seat ordering is not the center of this screen. More complex service actions happen after the order is open.