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Food & restaurants
The kitchen does not care that the Wi-Fi is down.
Dine-in, QSR, café, bakery, sweet shop, cloud kitchen, tiffin service, canteen, juice bar, ice cream parlour. Food moves faster than software usually does.
What you get
- KOT and kitchen display — Tickets to the right station
- Table service from a phone — Captain ordering
- Self-order QR — A per-table QR that opens your menu in the customer's browser
- Reservations that mean it — Real table allocation with a hold clock
- Recipes, costing and wastage — Plate cost from ingredients
A day in service
F&B is the hardest test of a till, because three people are entering things at once and none of them is standing still.
Prep, and what it actually costs
Recipes hold ingredients, so the day's production draws down raw stock and the plate cost is a number rather than a guess. When tomato doubles, the dish that stopped being profitable says so.
Table 7 sits down
The captain takes the order on their own phone. It reaches the kitchen display instantly, courses fire when you say fire, and the runner sees what is ready without shouting across the pass.
Table 4 scans the QR
Self-order from the customer's own phone, straight into the same kitchen queue. No app to download, no waiter blocked at a table while six others wait.
The internet drops
Orders keep taking, KOTs keep printing, bills keep closing. The till is on the device. When the line returns, everything queued goes up in order.
A table for six at 8:30
Reservations allocate a real table rather than counting seats — three two-tops do not seat six, not together, and software that adds up chairs will promise a table you do not have.
Close
Sales by item, by hour and by table. Wastage entered with a reason. Tips split by the rule you set. The books already have the day in them.
What you get
All of it included, including the parts that are usually a paid add-on.
KOT and kitchen display
Tickets to the right station — tandoor, chinese, cold — with course firing and a running clock per ticket, so the thing that has been sitting eleven minutes is visibly the thing that has been sitting eleven minutes.
Table service from a phone
Captain ordering, table transfer, split and merge bills, item-level cancel with a reason. Works on the cheapest Android in the drawer.
Self-order QR
A per-table QR that opens your menu in the customer's browser. Orders land in the same queue as the captain's — one kitchen, one bill.
Reservations that mean it
Real table allocation with a hold clock, a waitlist for walk-ins, and no-shows that put the table back on sale automatically.
Recipes, costing and wastage
Plate cost from ingredients, production runs that consume raw stock, and wastage recorded with a reason so the number has a cause.
Delivery and your own online menu
Your own ordering page on your own domain, with delivery zones you draw and riders you assign — so the twenty-five per cent commission is a choice rather than a fact of life.
Central kitchen and multiple outlets
Indents from outlet to central kitchen, transfers, and per-outlet books that still roll up into one set of accounts.
Shapes already covered
What this will not do for you
It does not put you on Zomato or Swiggy — those are their platforms and their rules. It gives you an ordering channel of your own so that they are not the only one you have.
And a kitchen display on a cracked phone taped to a wall is still a cracked phone taped to a wall. The software is free; a screen the chef can read in steam is not.
Start with one sentence.
Say what you do. The shop, the items, the prices and the online page set themselves up while you watch — and you correct anything wrong by saying so.
One month, everything included. No card to start. Cancel inside the month and you are not billed.