A restaurant is a bit like a tree. There is a tronc and then plenty of branches.
They are all interconnected, moving at the same time, resting at the same time..etc
For a perfect restaurant you need a lot of organisation, precision and a very powerfull till system.
The till system (or Point of sale) is the brain of the restaurant. It distributes the orders accros the departments- it generates info, counts the food, deduct the stock, add the bills, keep record of the spending of our customers.....
For the till system to really work, he has to be adapted to the restaurant site.
I have just spend a couple of hours drafting the till map. See below.