Takeaway

A takeaway takes orders at the counter, cooks them and hands them over to go. Kila treats it as a restaurant without the dining room, with the food safety rules that come with serving food.

What is special

Kila leaves out what a takeaway does not use. Its set-up has no tables, courses, reservations or QR codes on tables, and starts with Outlets and tills instead. Its menu has no Reservations, Host stand or Waiter clearance, and its home page has no cards for covers, reservations, waiters or the waitlist. The kitchen display and the rest of the restaurant’s tools work as they do for a restaurant.

No demo business is a takeaway. Jikoni Grill and Cafe, a restaurant, also takes takeaway and delivery orders: the till and Kila Floor show Takeaway and Delivery beside the tables.

How Kila sets it up

The main screen is Tables and tabs.

Rules it follows:

• Food safety: Expiry, waste, temperature and hygiene checks

Its words:

Most businesses	Takeaway
customer	guest
product	menu item
sale	order
branch	outlet
staff	waiter

Its set-up steps

1. Business details, KRA PIN and licence
2. Outlets and tills
3. Menu: categories, items, options, prices
4. Kitchen and bar stations and printers
5. Recipe cards with yields: plate cost and food cost
6. Opening stock of ingredients and drinks
7. Suppliers
8. Staff and their roles: waiters, kitchen, cashiers
9. M-Pesa till or paybill
10. Delivery apps (Glovo, Uber Eats, Bolt Food)
11. First order

Its home page

• Last night: sales, covers, cash-ups and the log
• Open bills now, their value and the oldest
• Bills waiting to pay or to close
• The kitchen now: waiting, held, late
• Today’s briefing and the log
• Sales today by outlet and by hour
• Top menu items; items out of stock
• Off today (86)
• Food cost this week
• Labour cost against sales
• Delivery apps today
• Waste and write-offs today
• Approvals and reviews waiting
• Payments waiting for confirmation
• Licences, permits and returns due

Roles it starts with

• Waiter: Opens bills for guests on Kila Floor, adds rounds, prints the bill and sends an M-Pesa prompt at the table; hands their bills over at shift change; the cashier closes them. No discounts, voids or refunds.
• Bartender: Serves at the bar, runs bills and their own shift, takes M-Pesa at the table, counts the bar (open bottles by tenths or weight) and switches drinks off when they run out. No discounts or refunds.
• Kitchen: Works the kitchen display, bumping tickets item by item; makes the prep list; switches dishes off for the day, records waste and completes kitchen checklists. No sales.
• Head chef: Runs the kitchen: tickets and the pass, recipe cards and plate costs, the 86 list, waste, kitchen counts and requisitions from the store. No sales or prices.
• Floor supervisor: Runs the floor: moves and hands over bills between waiters, fires courses, keeps the reservation book, the 86 list, the briefing and the log, clears waiters at the end of their shift, approves discounts and removals within limits, reviews shifts. No settings or refunds approval.

Where to go next

• Restaurants and bars: everything a takeaway needs.
• Work the kitchen display