- The Red goes to kitchen to process the food. Kitchen keeps this copy and ideally should send all the KOTs to the audit team after the day end.
- The Yellow remains with the waiter until the food is served. Once the food is served, this copy is sent to the billing counter. The cashier enters the KOT in the system. Finally all such KOTs are sent to audit department to create their jobs. Kidding?. But somehow this is boring task and often ignored and delayed for this very reason. Most of time the entire audit process is stopped. Moreover if the audit function exists then the report comes after 15 days. The action is delayed. You cannot go to that customer and ask that you have forgotten to bill 2-3 item which was consumed by them.
- The White remains in the KOT pad. Loads of such pads are created and stored. Finally all those pads are sent to recycle bin.
Myth 1# Our wait staff is not tech savvy. It is impossible for them to use the computers.
Myth 2# The food service will be slower as we have to take order and then punch in the system.
Myth 3# The manual process is more efficient as multitasking is possible.
Myth 4# We need a copy of KOT at the service desk for reference.
Myth 5# We do not have space/ budget to install computers and printers.
Summary: The order and billing process automation is the basis of your food cost control.
It helps you control the ordering process, voids, and kitchen irregularities in food portion, unauthorized discounts and wastage. Cheers!