Modifiers, Kitchen, and Production

Restaurant products are normally customized at the time of ordering, so modifiers are usually better than creating many separate products.

Why modifiers are better than variants

Example base product:

• Kottu

Example modifier groups:

• Protein
• Spice Level
• Add-ons

Example modifier values:

• Chicken
• Beef
• Egg
• Normal
• Spicy
• Extra Spicy
• Extra Cheese
• BBQ

Modifiers work well because they:

• keep one menu item as one product
• avoid duplicate product lists
• keep kitchen instructions clear
• support flexible pricing

Example kitchen output:

Kottu - Beef, Extra Spicy, Extra Cheese

KOT and kitchen communication

Restaurant flow should behave like a KOT system:

1. waiter captures order
2. order goes to kitchen
3. kitchen prepares items
4. kitchen updates readiness
5. service staff serves the order
6. cashier or waiter completes billing

Raw materials and production

Restaurant mode can support:

• raw materials
• production
• recipe-driven consumption

This allows the business to:

• track ingredient stock separately from sellable dishes
• understand ingredient cost more realistically
• control wastage
• connect production logic to menu sales

Use this setup when dishes should deduct ingredient stock instead of only reducing a finished-goods quantity.