Restaurant with Multiple Saloons

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There are numerous restaurants, which are located on several floors or have several saloons. The creation of a system to automate such type of restaurants is not complex, but has different aspects and specific features related to the needs and requirements of a concrete restaurant.


Saloon Arrangement

The allocation and arrangement of several saloons can be done in different ways. According to the location structure, two cases can be outlined:

  1. Restaurant with several saloons and separate kitchens
  2. Restaurant with several saloons and a common kitchen.

For each of these cases, there is a different approach, which is described in this article.

Saloons with Separate Kitchens

With the case of a restaurant with several saloons (or on several floors) and separate kitchens, a separation according to the range of the locations is used. In this case, the kitchen only serves its own range of locations and has completely independent quantities of products and operations. The setup is done in the following way:

  1. Separate kitchens with location codes 100, 200, 300 etc. are created;
  2. The tables related to a particular kitchen and pertain to the certain number range, are created. For example, for kitchen 100, the tables have codes enumerated from 1 to 99;
  3. On each separate workstation, a custom range of the locations is enabled. Thus, the first workstation serves Kitchen 100 with tables 1 to 99, the second workstation serves kitchen 200 with tables 101 to 199, and so on.

All locations created in such a way are separate and there is no comingling of operations and stock availabilities. A custom enumeration of documents according to the owner’s preferences can be created, so that each location can issue documents with a unique sequence or number.

Saloons with a Common Kitchen

A different type of mechanism is used when working with a restaurant with several locations and one shared kitchen. The creation of all locations is done in a standard way, one single kitchen with number 100 is defined and tables enumerated from 1 to 99 are created (the given numbers are tentative, they can be 500 and from 401 to 499, etc.).
After all nomenclatures are created, the next step is the separate the locations. In this case, the graphical separation between the locations is used. The stages are the following:

  1. Microinvest Warehouse Pro Light is switched to working in Visual Style 3;
  2. Through the graphical table editor, several saloons can be created. Each saloon corresponds to a particular floor;
  3. The saloons are divided according to the waiters serving them. Each waiter only sees his saloon and can work only in it. This separation is done through a setting for access rights (permissions).

With this mechanism, although all locations are together, a distinction between the tables can be made by the graphical editor. The waiters only work with the locations they see, as they do not have access to the other locations. This, the separation is logical and based on the graphical arrangement of the tables in saloons. Since all locations work in one and the same range, the production is accomplished by the central kitchen and the other program functions are standard.

With this work technology, the main responsibility rests upon the graphical design of the saloons (floors or halls) and the correct organization and table arrangement depends solely on the administrator. Special attention should be paid to the duplicated elements, as these can only be common space such as Bar, Garden etc.


In principle, it is possible to create a hybrid system, which borrows ideas from both types of arrangement of the locations. This is determined by the specific task, as the solution is flexible enough to switch from the one regime to the other. In both systems, different price groups, product group filters and other custom workstation setting can be added. Since the settings are according to workstations, there is no restriction of the functions of the workplace in terms of interface, access rights, security and etc.

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