Bring order taking, billing and day-to-day outlet operations into a clearer workflow. Explore dine-in, takeaway and delivery order types, table service, kitchen order tickets and sales reporting, with Kenyan payment and currency requirements confirmed during your demo.
A restaurant POS should help staff take orders accurately, communicate them to the kitchen, manage table or takeaway service, bill customers and review daily sales. The right setup depends on your service style, menu, devices and payment workflow.
Organise menu categories, item names, prices and optional modifiers so staff can enter orders quickly. Confirm how combos, add-ons, unavailable items and menu changes will be maintained.
A table-based workflow helps staff identify open orders and avoid confusion when guests add items or request separate bills. Demonstrate table layouts, order transfers and bill splitting if these functions are required for your operation.
Kitchen order tickets (KOT) help communicate requested items and special instructions to preparation staff. Confirm whether printing, kitchen stations, course timing and order status features are available in your configuration and test them under realistic service conditions.
Takeaway orders may need customer names, phone numbers, promised collection times and delivery status. Agree how the team will distinguish dine-in, collection and delivery orders, and confirm whether third-party delivery integrations are available or require separate setup.
Menu profitability depends on consistent portioning and ingredient costs. If recipe or ingredient-level stock controls are required, confirm which modules support them and how recipes, units, wastage, staff meals and supplier receipts are recorded.
At closing, review sales by tender type, voids, discounts, refunds and cashier totals. Confirm how cash, card and M-Pesa payments are recorded and reconciled, and how applicable tax and eTIMS requirements are met in your setup.
Use this checklist to plan a demonstration and implementation around the real steps your team performs. Exact functions depend on the selected Marg ERP modules, configuration and integrations.
Different business models need different settings, controls and reports. Discuss your transaction volume, locations and existing process during the demonstration.
Table orders, course coordination, bill splitting and clear communication with the kitchen.
Quick counter orders, takeaway, menu options and repeatable cashier close.
Order queue visibility, collection timing, fast billing and payment-status checks.
Ask to see KOT printing or display options available for your edition and hardware. Test the kitchen workflow before launch.
Confirm table management, order transfer and bill-splitting capabilities during the demonstration.
Recipe-level inventory depends on the modules and configuration. Confirm exactly which ingredients, units and wastage reports are supported.
Confirm whether the workflow records M-Pesa manually or uses an available integration, and how settlements are reconciled.
Demonstrate order types, collection notes and any required third-party integration before committing to a workflow.
Before switching to a new workflow, agree who owns master data, who approves transactions, how opening balances will be checked and how staff will get support.
Review product or service records, customer and supplier details, prices, stock balances and outstanding transactions before importing or entering them.
Run representative day-to-day transactions, returns, corrections, payments and reports using test records. Include exceptions rather than testing only a perfect sale.
Document user roles, approvals, backup ownership, reporting schedules and the route for escalating technical or transaction issues.
Ask Bintech to identify the required edition, modules, hardware, subscriptions and third-party integrations in writing before deployment.
Restaurants need a clear connection between the person taking an order, the kitchen preparing it and the cashier settling the bill. The right workflow depends on whether you run table service, a quick-service counter, takeaway, delivery, a cafe or several outlets. Review these additional capabilities during your Marg ERP solution discussion.
Organise the menu by categories and define sizes, add-ons, extras or preparation notes where supported. Give staff a reliable way to mark unavailable items and communicate substitutions so orders are not sent to the kitchen with incorrect expectations.
For dine-in service, connect orders to table numbers and define how open orders are transferred when guests move or a waiter changes. Establish rules for combining tables, splitting bills and adding items to an existing order according to the selected POS configuration.
Send order details to the kitchen through the configured printer or display workflow. Keep item notes and modifications visible, and define status handovers from accepted to preparing, ready and served. Test routing for different kitchen stations before launch.
Record the order type, customer contact, collection time or delivery details. Track packaging notes and handover status so orders do not disappear between the counter and dispatch. If a third-party delivery service is used, confirm the integration separately.
Set rules for splitting a bill across guests or payment methods, applying authorised discounts and processing refunds. Reconcile cash, card and M-Pesa receipts separately so the daily settlement reflects what was actually collected.
Where recipe-level inventory is available in the selected configuration, map ingredients to menu items and define portion units. Record wastage, staff meals, complimentary items and stock adjustments consistently to understand food cost and reduce unexplained variance.
If required, document reservations, customer preferences, order history and loyalty offers using available modules or integrations. Collect only the customer information needed for service and follow your business privacy practices.
For groups with several branches, decide which menu, prices and promotions are centrally managed and which can vary by outlet. Compare sales and settlement reports across locations without losing visibility of each outlet’s stock and staff responsibilities.
Reconcile bills, voids, discounts, refunds and payment methods at close. Review revenue by menu item, category, hour and outlet where reports support it. Use the results to plan staffing, purchasing and menu changes.
A typical service flow is: select the order type, choose table or takeaway details, add menu items and modifiers, send the ticket to the kitchen, track preparation, serve or hand over the order, settle the bill and reconcile payments. Managers then review sales, voids, wastage and stock before the next service.
Explore related Marg ERP solutions: Distribution ERP · Retail & Supermarket POS · Restaurant & Cafe POS · Inventory Management · Accounting Software · Pharmacy Software
The workflow can be designed for dine-in and takeaway. Confirm delivery, room service and online ordering requirements separately, especially if third-party platforms are involved.
Kitchen order ticket routing should be demonstrated with your actual kitchen stations and printers or displays before purchase.
Ask which recipe, ingredient deduction and wastage functions are included in the selected Marg ERP setup; do not assume every restaurant workflow is enabled by default.
Tell us about your business, branches, current billing process and reporting needs. Bintech Consultancy can arrange a demo focused on the workflows you want to evaluate.
Watch the same customer-story videos featured on the Marg ERP Kenya homepage. Ask our team to demonstrate the workflows that matter to your business in Kenya.
A Kenyan business owner on switching to Marg ERP.
Hear the results straight from the counter.
