For the eatery with a cook, a waiter, and a till, not an enterprise restaurant chain.
Orders land on the kitchen screen the moment they're placed.
Link a dish to its ingredients and stock deducts automatically when it sells.
Kitchen staff see the kitchen screen and nothing on the till side.
Change a dish once and it updates across every till and kitchen display.
See the cash and M-Pesa you should have, and count the drawer at closing to spot anything over or short.
Every order gets an invoice number, sent by email or as a PDF.