Orders and payments
Point of sale with multiple payments linked to the same order.
TELOVIS TECH PROJECTS
Villa Mill Tamboré
Access profiles by role and by schedule, with COGS in management and a dedicated kitchen screen.
@villamilltambore
01 / CONTEXT
The problem addressed
Connect the dining room and kitchen in the order flow, with ingredient control, multiple payment methods and traceable cancellations.
02 / SOLUTION
Key features
Dedicated kitchen screen
Production queue in a separate area. The kitchen profile is restricted to this screen, with no access to other areas of the system.
Recipes and ingredients
Recipe sheets connected to stock deduction.
COGS in management
Cost of goods sold tracking connected to recipes and ingredient consumption.
Access layers by profile
Management, cashier and kitchen have their own profiles: each person sees only the areas of their role, and financial or administrative areas stay out of the operation’s reach.
Schedule-based access
Outside business hours, the system blocks access and shows the allowed hours for each day.
Cancellation audit
Cancellation records for administrative follow-up.
03 / DELIVERABLES
Results delivered
- Each profile accesses only the areas of its role, within business hours.
- Service orders connected to the dedicated kitchen screen.
- Automated stock deduction from recipe sheets, with COGS available in management.
- Payments and cancellations recorded to monitor the operation.
Results presented as delivered capabilities. There are no published quantitative indicators or testimonials for this project yet.
IN PRACTICE
System screens
System home with open tables, daily revenue and modules for tables, menu, inventory, finance, kitchen and users
Access profiles: management, cashier and kitchen, each with its own areas and hours
Access blocked outside business hours, showing the allowed hours for each day
Screens recreated with fictitious data to protect client information.
ACCESS LAYERS
Each team, its own space.
The operation, connected.
What the kitchen sees doesn’t have to be what the cashier or management sees.
Kitchen
At Villa Mill, the kitchen profile is restricted to its production screen, separate from other areas.
- Preparation queue
Illustrative representation of the documented profiles; this is not a session in the client’s system.
KitchenILLUSTRATIVE EXAMPLE
Sample order · Table 04
2 dishes of the day
Being prepared
Production in focus. No financial indicators on this screen.
COST OF GOODS SOLD (COGS)
How much of each sale
goes into ingredients?
In our food service projects, COGS connects costs, supplies and management. What does that look like in your numbers?
Simulate your business’s COGS
Use values from the same period. The starting numbers are only an example, not client data.
COGS = opening inventory + purchases − closing inventory
ESTIMATED COGS FOR THE PERIOD13,000.00
32.5%of revenue going to the cost of goods
After cost of goods27,000.00
This balance is not profit: salaries, rent, taxes and other expenses still apply. There is no single ideal percentage for every business.
I want to understand my costsIllustrative period COGS simulation; it does not reproduce the recipe- or flavor-based calculation used in the projects. Values are not saved or sent while you type. When you open WhatsApp, only the result goes with your message.
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