Your first table QR: a restaurant launch checklist

A QR code is the doorway to your service

Printing a code is only one part of launching QR ordering. The guest needs the right menu, the kitchen needs a clear ticket, and the counter needs a dependable way to collect and confirm payment. Prepare those steps before placing codes on tables.

Confirm the branch's operating settings

Complete the operating setup for the branch you are launching. Review business identity, the tax status and rates applicable to your operation, FSSAI details, opening hours, accepted payment methods and receipt information. Use the confirmation steps after checking the actual settings; an acknowledgement does not replace an accurate configuration.

Opening another branch means reviewing these settings again. A useful menu from your first outlet does not guarantee that the second outlet has the same hours, payment arrangements or receipt identity.

Publish a menu a guest can use

Create clear categories and dish names. Set prices, vegetarian labels where appropriate, availability and the kitchen station that handles each item. Review descriptions on a phone, not only on the owner's desktop.

If you already have a spreadsheet, use the menu CSV template. Preview the import and fix every row error before submitting. Import batches are limited to 200 items, and an invalid batch is rolled back. Existing category settings are preserved, so check that the category is active and visible in this branch after importing.

An item that exists in the catalog but is unlisted, unavailable or out of tracked stock should not be counted as a ready guest menu. The launch checklist checks usable published items.

Match each QR to its location

Create the tables, counters or rooms used by your enabled business workflow. Download the QR for each service point and label the printed copy with its location. Avoid distributing one table's code across several tables: the location is part of order routing.

Scan a printed code on a phone. Check the shop name, service point, item prices and availability. Test the physical placement too: a code should be easy to scan without making guests move table items or ask for help.

Prepare kitchen and counter staff

Give staff individual accounts and the roles they need. Walk through how an order reaches the kitchen, how preparation changes are recorded, and who confirms collection and settlement. Decide how the team handles an unavailable dish or a guest asking about an order.

For practice, complete the sample demo. It shows the sequence without creating shop orders, payments or sales entries.

Take the first real order deliberately

After setup is ready, place a real order using the branch's POS or guest QR. Confirm that the kitchen sees the expected dishes and the cashier can find the right bill. Collect payment through your configured method, settle the bill and review the receipt.

The first-order and first-settlement milestones complete from actual records. They help you verify the full service, not just that a printed QR opens a page. Return to the checklist when the menu or operating configuration changes.