We're a high volume restaurant with a menu that changes daily. We make extensive use of holding and firing individual courses. We do our best to set (and estimate when necessary) inventory quantities before opening, but invariably some inventory counts don't become known until we're in service.
Presently, to add a count during service, one must manually audit every open check to find un-fired instances of any given item. This is extremely slow, and a process that easily introduces errors.
Once upon a time, our former POS nailed this feature. I've adapted it in the attached mockup. It would be game changing for us to have knowledge of how many items are on hold/unsent when entering a count.
