01
Run a real order through the kitchen
Do not watch a clean demo order. Add sizes, notes, modifiers, split payment, a held table, and a late ticket. The kitchen screen should make the rush calmer, not give staff another place to check.
02
Test recipe costing before you care about charts
Pick one dish with a sauce or prep item. Change one ingredient cost and see whether the dish margin updates. That one moment tells you if the inventory module is serious.
03
Turn off the internet
A cafe in a mall or market cannot stop selling because the router restarted. Confirm what still works offline and what needs a connection.
04
Watch a refund hit stock and cash
Refunds should correct the drawer, the order history, and the stock movement. They should also carry a staff name.