Can I run a café counter and table service at the same time?

Yes. Walk-in orders bill immediately at the counter; table orders keep a running bill until the table settles. Both draw on the same menu and the same stock.

Do I have to set up recipes for everything?

No. Recipe tracking is opt-in per menu item. Anything without one behaves like ordinary stock, so you can track the dishes where it matters and leave the rest alone.

Restaurant billing, tables and the kitchen behind them

A restaurant is two businesses at once: a floor taking orders and a kitchen consuming stock. ClubManager runs both off one order, so the bill at the table and the ingredients in the store are the same event seen from two ends.

On the floor

Table service with a running bill per table, and walk-in orders at the counter.
Kitchen print (KOT) so the order reaches the pass without being repeated aloud.
One bill per table however many rounds it took, or split when it should be.

In the kitchen

Menu items that have a recipe deduct their ingredients when a batch is prepared, and the prepared portion comes off when the order is served. Items without a recipe just count down as they sell. You choose per item, so a kitchen can start with the five dishes worth tracking rather than all of them.

What you find out at the end of the day

What each table earned, and what the counter earned.
What was prepared, sold and wasted.
Which ingredients went, and what is left.
GST invoices and purchase records for the accountant.

Questions owners ask

Can I run a café counter and table service at the same time? — Yes. Walk-in orders bill immediately at the counter; table orders keep a running bill until the table settles. Both draw on the same menu and the same stock.
Do I have to set up recipes for everything? — No. Recipe tracking is opt-in per menu item. Anything without one behaves like ordinary stock, so you can track the dishes where it matters and leave the rest alone.