Tagged with #Guides
Internet down does not have to stop sales. Learn how offline-ready billing, cached menus, backup devices and staff drills keep orders moving.
A practical guide for Bangladeshi restaurants on using Rosuii’s browser PWA POS instead of costly dedicated POS hardware.
A POS system is the software and hardware a business uses to take orders and payments and record every sale. This guide explains what a POS system is, what it does, and why a restaurant POS goes far beyond a cash register.
Mise en place is the kitchen habit of preparing and arranging everything you need before service starts, so cooks can fire orders fast and clean. This guide explains what it means, how to set it up, and how it links to prep, food cost and waste.
Covers in a restaurant means the number of guests you serve, counted per person rather than per table or per bill. This guide explains how to count covers, why owners track them, and how covers connect to table turnover and sales.
A BOT, or beverage order ticket, is the drinks order your bar or beverage station makes from. This guide explains what a BOT is, how it differs from a KOT, and how a digital drinks ticket routes from POS to bar.
What does 86 mean in a restaurant? To 86 something means it is sold out or unavailable, so staff stop selling it until it is back. This guide explains the kitchen slang, how it is used, and how a POS marks items unavailable in real time.
Void, comp and discount look similar but mean three different things in a restaurant. This guide explains what each is, when to use it, and the controls and audit trail that keep them from hiding lost revenue or theft.
Table turnover rate measures how many times a table seats a fresh group of guests during a service period. This guide covers the formula, what a healthy rate looks like, and practical ways to improve it without rushing diners.
Whether supplementary duty applies to a restaurant in Bangladesh, how SD differs from VAT, when it can come into play, and how any such charge would appear on the bill, with the caveats that matter.
A plain-English glossary of restaurant terms you hear in kitchens, on the POS and at the front of house. Short definitions for KOT, BOT, KDS, covers, 86, mise en place, food cost and more, each linking to a full guide.
Restaurant reservation software keeps your tables booked without the double-booking and no-show chaos of a paper diary. Here is what it does, and an honest look at how Rosuii's reservations, table board and QR ordering fit.
You do not need a big budget to fill tables. This guide collects practical, low-cost restaurant marketing ideas for Bangladesh, from Facebook and a loyalty programme to QR menus, reviews and getting customers to order direct.
A restaurant business plan forces you to test the idea on paper before you spend on it. This guide explains how to write a restaurant business plan in Bangladesh, covering concept, menu, location, costs and honest financial projections.
Restaurant accounting software should track sales, expenses, profit and payroll without a separate copybook. This guide covers what that means, and an honest line on where Rosuii ends and a dedicated accounting package begins.
Table turnaround time is how long a table is busy with one party from seating to the next guest sitting down. This guide covers practical ways to reduce table turnaround time, faster ordering, a synced kitchen, quick payment, without making guests feel rushed.
How a restaurant in Bangladesh completes NBR VAT registration: who has to register, the BIN process on the VAT online portal, the documents you need to upload, and what to do once your BIN is live.
Your team makes or breaks the guest experience. This guide explains how to manage restaurant staff well, clear roles, fair rosters, solid training, retention that lowers turnover, and the payroll basics every owner in Bangladesh needs.
KOT vs BOT vs KDS confuses a lot of restaurant owners because the three sound similar but are not the same kind of thing. This guide explains each, shows the difference in a table, and walks through how they work together on one order.
A cloud kitchen sells food for delivery only, with no dining room. This guide walks through how to start a cloud kitchen in Bangladesh: concept, licensing, delivery apps, the tech you need, and how to keep the numbers honest.
Front of house vs back of house splits a restaurant into the guest side and the kitchen side. This guide explains the roles on each side, how they hand off an order, and how a POS and kitchen display keep the two in sync.
Web based restaurant management software runs in a browser with nothing to install, works on any device, updates itself, and lets you check the business from anywhere. Here is what that means in practice.
Restaurant POS software is the program your staff use to take orders, send them to the kitchen, take payment and see what sold. This guide covers the types, the features that matter, why cloud wins, and the Bangladesh essentials.
A restaurant management system connects your POS, kitchen, inventory and reports so one order updates everything at once. This guide explains the components, the benefits over copybooks and spreadsheets, and how the pieces tie together.
Restaurant management software ties your POS, kitchen, menu, inventory, staff and reports into one system. This guide explains the modules it covers, who needs it, and how to choose one that fits a Bangladeshi restaurant.
Restaurant management software for small business does not need to be expensive or complicated. Here is what a small or independent restaurant in Bangladesh actually needs, and how to start cheaply on the phones you already own.
A practical checklist of the restaurant management software features that matter, from POS and kitchen display to bKash, Nagad, VAT and multi-branch reporting, with what each one actually does for your restaurant.
POS software is the program that records a sale and everything around it: the order, the payment, the receipt and the report. This guide explains what POS software includes, cloud versus legacy, the features that matter for restaurants, and how to choose.
POS software for small business should be cheap to start, quick to learn, and run on a tablet you already own. Here is what to look for, and how Rosuii fits, free to start and ৳500 a month on Starter.
Choosing POS software for restaurants is a decision you live with daily. This guide covers the types, the features that actually matter, the pitfalls that catch owners, and the questions to ask before you sign.
A POS machine for a restaurant can cost more than a month of rent, but you may not need one at all. Here is the difference between a POS machine and POS software, plus the cheap hardware that actually helps.
Online POS software runs in the browser, so you can take orders and watch live sales from anywhere, across every branch. Here is how web-based POS works, what it gives you, and the honest fact that it needs internet.
Cloud restaurant management software runs in your browser and stores your data on managed servers, so you can check sales from any device, get automatic updates and off-site backups. Here are the real benefits, the honest trade-off about internet, and how Rosuii is built.
Cloud POS software runs through the internet instead of one PC behind the counter. Here is what that buys you, access anywhere, auto-updates, backups and multi-device, and the honest catch.
Android POS software turns an ordinary phone or tablet into a full restaurant point of sale, so you skip the costly proprietary terminal. Here is how it works, what you save, and how it keeps taking orders when the internet drops.
All-in-one restaurant management software puts POS, inventory, payroll, online ordering and reports on one platform instead of three apps that barely talk. Here is why one integrated system cuts cost, data errors and daily headaches for restaurants in Bangladesh.
A KOT, or kitchen order ticket, is the order your kitchen cooks from. This guide explains what a KOT is, how it differs from the customer bill, and how a digital ticket flows from POS to kitchen.
You do not need a costly proprietary terminal to bill your restaurant. A tablet POS for restaurant work runs in a browser on the Android phone or tablet you already own, takes orders and payments, and prints to a small receipt printer.
You can set up a restaurant POS in a single day if you work through it in order. This checklist covers menu and categories, printers, bKash and Nagad payments, staff and roles, and tables.
A practical rundown of the restaurant trade license in Bangladesh and the other permits a food outlet needs, the rough process, where to apply, and a checklist to keep you legal from day one.
A practical guide to restaurant thermal printer setup: the difference between 58mm, 80mm and A4, kitchen versus receipt printing, how to add a logo or QR to receipts, and how Rosuii handles per-branch printer settings.
A restaurant table management system maps your floor, tracks which tables are free or occupied, handles reservations, and adds contactless QR ordering. Here is how it works and why it speeds up service.
A restaurant sales report tells you what happened today. Item sales, profit and loss, and the Z-report tell you why and what to do next. Here is which reports to watch and what each one reveals.
A restaurant POS system is the engine behind every order, ticket and receipt. This guide explains the core features that matter, cloud versus legacy, and what restaurants in Bangladesh specifically need.
A numbers-first look at the restaurant POS price in Bangladesh: licence vs monthly cloud, the fees buried in most quotes, what Rosuii's tiers include, and the ROI math.
Restaurant payroll management is more than paying salaries. This guide covers handling pay, shifts and advances for restaurant staff in Bangladesh, and how Rosuii payroll, rosters and roles work together.
Restaurant KPIs are the handful of numbers that decide whether a busy restaurant is actually profitable. Here are the six that matter most, what a healthy figure looks like, and how to move each one.
Restaurant inventory management is how you stop money leaking out of the storeroom. This guide covers stock items, units, low-stock alerts, suppliers, purchase orders, productions and wastage tracking.
A restaurant day close z report turns a chaotic night into one clean summary that proves the cash adds up. Here is the end-of-day reconciliation step by step: gross sales, discounts, taxes, net and payment methods.
A restaurant CRM is simply knowing your customers well enough to bring them back. Here is how customer profiles, order history and segmentation turn first-time diners into regulars, the cheapest growth you can get.
