Key points
- Record each order once at the POS, and the kitchen reads that same record, with no slips or shouting.
- Order statuses such as Unpaid, Waiting, Cooking, and Done tell the cashier and the kitchen where each order stands.
- Cash, dynamic QRIS, and card payments are recorded on the same order, and receipts print from the POS app.
- In a rush, agree on who changes each status, and don't cook anything that isn't in the POS.
Picture a Saturday night in the middle of the dinner rush. Every table is taken, the takeaway line reaches the door, and the cashier writes orders on paper and tucks them into the kitchen window. One slip falls on the floor. Another says "Table 7" when the guests are sitting at Table 1. In the kitchen, the cook hears "two Nasi Goreng!" from two different people and makes four plates.
Mix-ups like these usually come from the flow. The order changes hands several times on paper and out loud, and every handoff is a chance to get it wrong. A cleaner flow starts with one rule: each order has one record, and everyone reads it from the same place.
Why paper slips and shouting go wrong
With paper and shouting, one order ends up in several versions: what the cashier wrote, what the server remembers, and what the kitchen heard. Those versions can differ, and in a rush nobody has time to check which one is right.
What tends to go wrong:
- A slip gets tucked away, splashed, or blown off by the fan. Nobody notices the order is missing until the guest asks where the food is.
- The table number is scribbled in a hurry or left off. The food goes to the wrong table while the right one keeps waiting.
- An order gets shouted, and then the slip arrives too. The kitchen can't tell it's the same order, so the dish gets made twice and the extra goes in the trash.
- What the kitchen cooked doesn't match what the cashier charged, because they worked from different notes.
So guests wait longer, ingredients go to waste, and the end-of-day recap may not match the cash drawer.
One order, one record
In Kazeer, the order is recorded once at the POS, and the cashier and the kitchen read that same record. Here's how it goes:
- The cashier picks menu items on the tablet, and the amount to pay is worked out right away.
- The cashier marks the order Dine-in with its table number, or Takeaway.
- The order goes to the kitchen from that same record. Kitchen staff read it in Kazeer, so the kitchen doesn't need a paper copy.
- The order status moves from Waiting to Cooking to Done. Since the cashier and the kitchen read the same order, they both see the same status.
Example: The cashier records an order for Table 4, Dine-in: 2 Kopi Susu Aren and 1 Nasi Goreng. The kitchen sees the order for Table 4 with exactly the same items. If anyone asks "which table is this for?", the answer is already on the order.
You can see illustrations of the POS and kitchen screens in the Kazeer features section.
What the order statuses mean
Kazeer shows order statuses such as Unpaid, Waiting, Cooking, and Done. When someone asks "where's Table 7's order?", the answer is in the order's status.
| Status | For the cashier | For the kitchen |
|---|
| Unpaid | No payment is recorded on this order yet. The bill is still open. | This status is about payment, and payment is recorded at the POS. |
| Waiting | The order is recorded and waiting its turn in the kitchen. | The order is in the queue and hasn't been started. |
| Cooking | The order is being made. If a guest asks, the cashier can answer without walking to the kitchen. | Someone is working on this order now. |
| Done | The kitchen has finished this order. It can go to the table or to the takeaway guest. | Finished. No need to touch it again. |
A status only helps when it matches what's really happening. An order that already left the kitchen but still says Cooking leads the cashier to tell a guest the wrong thing. So your team needs to agree on who changes each status, and when.
Who does what
In Kazeer, each staff member has their own login and role. Access for owner, cashier, kitchen staff, and table order comes with all three plans: Free, Standard Monthly, and Standard Annual.
For the order flow, the split can be this simple:
- The cashier records orders, marks them Dine-in with a table number or Takeaway, and records payment.
- Kitchen staff read incoming orders and work through them in order.
- As the owner, you set each person's access by task and by the outlet where they work.
Give each role only to the people who actually do that job. That way the cashier doesn't have to manage the kitchen queue, and the kitchen doesn't have to deal with payment.
For how to set access by task and outlet, see our guide to staff access.
Payment and receipts on the same order
Payment is recorded on the same order, so there's no second record to match up later. The cashier can record three ways to pay:
- Cash.
- Dynamic QRIS, a QR code made for each transaction with the amount already in it, so the customer doesn't type the amount in.
- Card.
Since the total was worked out when the cashier picked the items, nobody has to add it up again on a calculator.
Kazeer works on computers, tablets, and phones. For receipts, connect a receipt printer and print from the POS app. If you already have devices and a printer, the Kazeer team can help you check what fits.
Today's sales report also updates itself, so there's no recap from a pile of paper at the end of the shift. Kazeer also shows totals per payment method (cash, QRIS, card) and per cashier shift, which are the figures you compare against at the cash-up.
Tips for keeping the flow clean during the rush
A clean flow still needs the whole team working the same way. Here are rules you can post by the kitchen window and the cashier's counter:
- If it isn't in the POS, it doesn't get cooked. That includes add-ons from guests, like "one more Es Teh, please." Record it at the POS first, then the kitchen starts.
- If a guest cancels, cancel the order in Kazeer instead of only shouting it to the kitchen. The cancellation stays visible in the records, so you can check it again at closing.
- Agree on who changes each status. A simple split: the cashier handles payment, and the kitchen moves orders from Waiting to Cooking to Done. When each status has one person in charge, two people aren't changing the same thing.
- Update the status right away. A status changed late can mislead people as much as a lost slip. When cooking starts, set it to Cooking. When the order leaves the kitchen, set it to Done.
- Work in the order things came in. The kitchen takes the oldest Waiting order first, unless your team has agreed otherwise, such as drinks first.
- No Dine-in order without a table number. Have the cashier confirm the table with the guest before saving the order. This is the easiest place to stop wrong-table mix-ups.
- New orders are read in Kazeer, not shouted. Save your voice for calling a server when an order is ready to go out.
- Check Unpaid orders before closing. Before the shift ends, the cashier looks over any order still marked Unpaid, so no bill slips through.