You own the place. You do not stand in the kitchen.
This is the screen that tells you what came in today, which table has been sitting open too long, and what the kitchen has run out of — while your staff use the same software to take the order.
Money first, then the two or three things that need a person. Not a dashboard of nineteen charts — the four numbers you would ask for on the phone, and then the problems.
Every figure is counted off the bills as the page loads. Nothing is a stored total, so a bill corrected at four o'clock corrects this screen at four o'clock.
Six screens. Nothing else — because a restaurant that has to be taught nineteen screens never starts. Everything on this row is built and working now.
Tap a free table and it is running. Two waiters tapping the same table get the same bill, not two.
One press sends everything not yet sent. The kitchen screen sorts by who has waited longest and refreshes itself.
Cash, UPI or card. Take part of it and the bill stays open with the rest owed — which is what actually happens.
Run out of paneer at nine o'clock? One tap and it is off every ordering screen. It comes back tomorrow.
Bills, guests, average bill and what should be in the cash drawer — day by day, and any day opened up bill by bill.
The same screens on a phone, and they are built for a phone rather than squeezed onto one.
A restaurant needs more than a till, and we are not going to pretend the rest is already here. This is the order the work is being done in, and what customers ask for goes to the front.
In build
Rice and chicken coming off the stock as the biryani leaves the kitchen, low-stock warnings before service, and what each dish actually costs you to make.
In build
Delivery orders landing on the same kitchen screen as the table ones, and your menu going out to them instead of being typed twice.
In build
The guest scans and orders from their own phone; the waiter takes it standing at the table on a cheap Android.
In build
Every bill carrying the phone number it belongs to — so points, birthday offers and a WhatsApp message all become possible off the same row.
In build
Best sellers, dead items, sales by hour, how each waiter is doing, and a close-of-day figure that arrives without being asked for.
In build
Straight to the KOT printer, a proper HSN invoice for a company guest, and the month in the shape Tally wants.
Every feature on one page, searchable, each one marked working today or in build. Type “Zomato” into it and get a straight answer in two seconds.
Same software, set up differently. What changes is the menu that comes with it and which screens your team live on all day.
Tables, courses and a bill split four ways. The floor screen is the one your captains stay on.
No table at all — punch it, print it, next. Built for the queue at the counter.
Small menu, fast repeat orders, and a day book that tells you which two hours pay the rent.
Counter sales by the piece and by the kilo. The scale and the barcode are on the build list, not the built list.
A long drinks list with an off switch on every line, and a tab that stays open until they leave.
One kitchen, several delivery brands. The aggregator feeds are in build — today it takes the order, not the feed.
Several counters, one owner, every counter's takings on the same screen.
A phone and a printer. That is the whole installation.
You want takings, not a recipe card. Everything on the first screen is money or a problem.
Every restaurant side by side on one screen, and one tap to drop into any of them.
A new restaurant starts with its menu sections already there. Add tables, add dishes, take an order — same afternoon.
Said plainly, because you will ask in the first ten minutes and a straight answer is cheaper than a demo that dodges it.
No Swiggy or Zomato orders coming in. No stock, no recipe costing, no wastage. No staff attendance or payroll. No loyalty scheme. No GST return filing — it puts tax on the bill, it does not file anything. The full list is on “All features”, in green and amber, and it is the same list the software is being built against.
And no restaurant is live on it yet. You would be the first, and it is priced that way. What is marked green is built and can be pressed today; anything else, ask and we will tell you whether it is days or months.
Not restaurant numbers — we do not have any yet. These are what the same software already runs for another business.
No. It runs in the browser on the phone, tablet or laptop you already have. The bill prints from the browser to any printer, and it is laid out for an 80mm till roll.
Straight answer: today it needs the internet. Every action is a plain form, so pressing it again when you are back works — but there is no offline mode yet, and we will not pretend there is.
No. Nobody can. A bill is cancelled with a reason on it and stays in the day book. That rule is in the platform, not in this screen, so it cannot be switched off for one restaurant.
You take it whole — every bill, every line, every payment — not a summary, because it is your own database rather than your rows in a shared one. Straight answer on the how: there is no download button in the screens yet, so today we take the copy off and hand it to you. The button is on the build list.
Usually yes, and we will say what it costs and when. That is the actual business: the software is ours, the missing piece gets built once and everybody gets it.
Set it up free. Nothing to install, no card, and we will sit with you while you load the menu.
Start freeTell us how many restaurants you have and what you use now — paper, a till, or nothing.
We answer within one working day, and it is somebody who has read this page.
Tell us how many restaurants you have and what you use now — paper, a till, or nothing.
We answer within one working day, and it is somebody who has read this page.