Creating a Table Plan

Creating a Table Plan

Creating a table plan forms the foundation of the restaurant POS system. A well-designed table plan increases service speed, improves waiter efficiency and strengthens coordination between the kitchen and the dining area.

Floor Plan Design

Floor plan design is the process of digitising the physical layout of the restaurant. The system provides a drag-and-drop interface for positioning tables, chairs, walls, doors and other structural elements. If there are multiple floors or sections, each one is created as a separate plan. For example, indoor dining area, outdoor garden and terrace zones can be defined as separate plans.

Table Definition

During table definition, a unique number or name is assigned to each table. The table capacity, i.e. how many people can be seated, is determined. The table shape is selected as square, round or rectangular and the corresponding visual is used on the plan. Table merging is also supported; two adjacent tables can be combined into one large table and checks are managed accordingly.

Four Table Statuses

Four table statuses are indicated with colour codes on the system:

• Empty table: Displayed in green, indicating it is ready for seating new guests.
• Occupied table: Displayed in red, indicating there is an active check on it.
• Reserved table: Marked in blue, indicating it has been reserved for a later time.
• Dirty table: Displayed in orange, the guest has left but the table has not yet been cleared.

Table Status Transitions

Table status transitions are managed automatically. When a check is opened, the table automatically switches to occupied status. When the check is closed, the table changes to dirty status. After the service staff clears the table, it is set to empty status. These transitions are updated instantly on all staff screens.

Multi-Outlet Management

Multi-outlet management enables multiple restaurant or bar establishments to be managed from a single system. Separate table plans, separate menus and separate staff definitions can be created for each outlet. However, reporting and stock management are carried out centrally. Revenue analysis and comparative performance reports are produced on an outlet basis.

Thanks to the real-time monitoring feature on the table plan, the manager can view the occupancy status of all restaurants from a single screen. How long each table has been occupied, the check amount and waiter information can be viewed.