Billing
Works today
Take an order at the table
Tap a free table and it is running. Two waiters tapping the same table land on the same bill, not two.
Type what you are looking for. Green means you can open the software and press it this afternoon. Amber means we are building it and have not finished.
Most restaurant software makes you sit through a demo to find out what is missing. Here it is on one page.
Press a category, or press “Works today” to see only what is already built.
Tap a free table and it is running. Two waiters tapping the same table land on the same bill, not two.
A bill page built to print on the roll printer you already have, with your restaurant's name and the tax on it.
One table paying in four, or four tables that turned out to be one party.
Take money off the whole bill, with the reason recorded against it.
Take some of it now. The bill stays open with the rest owed — which is what actually happens.
Record which way the money came in, so the drawer count at close means something.
Nothing is deleted. A cancelled bill stays where it was, with who cancelled it and why.
Keep billing on the local network and catch up when the line comes back. Not written yet — today it needs the connection.
One press sends everything not yet sent. Nothing is sent twice.
Sorted by who has waited longest, refreshing itself, one tap to mark a dish ready.
Tandoor, Chinese counter and bar each seeing only their own tickets.
A timer per ticket and a colour when it goes past the time you set.
Hold the mains until the starters are cleared, and fire them from the floor.
Run out of paneer at nine? One tap and it is off every ordering screen. It comes back tomorrow.
Change it once and every screen taking orders has the new price.
Starters, mains, breads, bar — a new restaurant starts with them already there.
Half and full, small and large, extra cheese — priced separately off one dish.
Several dishes sold as one line at one price, and the kitchen still sees each dish.
Breakfast until eleven, the bar list after six, a weekend price.
A plate of biryani leaves the kitchen and the rice, the chicken and the oil come off the stock by themselves.
Told before service that you are short, not after a guest has ordered it.
What each dish costs you to make, so the price on the menu is a decision instead of a guess.
Record what was thrown away or eaten by the team, so it stops showing up as theft.
Order from your supplier, receive it against the order, and see what you still owe them.
The gap between the recipe and the stock room — the number that finds the leak.
Orders arriving from Swiggy landing on the same kitchen screen as the table ones.
Same again for Zomato, including the menu going out to them rather than being typed twice.
Your menu on your own web address, taking orders without a commission on top.
The guest scans, reads the menu, orders from their own phone. No app to install.
Take the order standing at the table on a cheap Android phone instead of walking back to the till.
A screen at the counter the guest orders on themselves — the shape a busy QSR queue needs.
Every bill carrying the phone number it belongs to, so the same guest is the same row twice.
Points earned on a bill and spent on the next one, without a card.
A message that goes out on the day, to the guests it is actually the day for.
The bill, an offer or a booking confirmation on WhatsApp — on the same delivery machinery the group already runs.
Ask after the meal, catch the unhappy one before it becomes a public review.
Take a table booking, hold it, and run the queue on a busy Saturday.
Takings, guests, average bill and what should be in the drawer — counted as the page loads, never a stored total.
Day by day, and any day opened up bill by bill.
Best sellers, dead items, and the hours they sell in.
Where the money actually comes from — lunch or dinner, floor or bar.
Bills taken, average bill, cancellations — by person.
The close-of-day figures on WhatsApp or email when service ends.
All of them side by side, and one tap to drop into any of them.
Set the dish and the price once for the group, with a local price where a place needs one.
Which place makes money and which one is carried by the others.
One kitchen cooking for several outlets or several delivery brands.
A franchisee sees their own place and nobody else's.
Every bill, discount and cancellation carrying the person who did it.
A waiter who cannot cancel a bill, a manager who can.
Clock in and out, and the roster for the week.
What is owed at the end of the month, including the tips.
GST worked out on the bill and shown on it. Filing is not ours — see below.
HSN codes, tax broken out, the invoice a company guest asks for.
Filed with the portal where the turnover makes it compulsory.
The month's figures out in the shape Tally and your accountant already use.
Nothing to install. The screens are built for a phone, not squeezed onto one.
Print straight to the KOT printer in the kitchen and the roll at the till.
The counter hardware a sweet shop and a bakery cannot work without.
Your menu and your prices on the screen above the counter, changed from the same place you change the menu.
One copy per customer, not your rows sitting in a shared table with everybody else's.
Cancelled, corrected and voided all stay, with who and why on them.
Every bill adds itself up from its own lines, so a correction at four o'clock corrects the day at four o'clock.
Leave with all of it, in a file you can open, not a summary. There is no export button in the software yet — this one is honest about itself.
Nothing on this page matches that. Ask us — we will tell you straight whether it is days, months, or not something we do.
A restaurant owner asks the same question in the first ten minutes every time: does it do Zomato, does it do stock, does it print. The usual answer is a demo that walks around it.
We would rather lose the ones we cannot serve today than sign them and be found out in week two. So the amber list is longer than the green one, it is on the page, and it is the order the work is being done in.
If the one you need is amber, say so — what customers ask for goes to the front of the queue, and we will tell you straight whether it is days or months.
Tell us which. It moves up the list, and you get an honest date rather than a maybe.
Start freeTell us which features you actually use today — on paper, on a till, or on software you want to leave.
We answer within one working day, and it is somebody who has read this page.
Tell us which features you actually use today — on paper, on a till, or on software you want to leave.
We answer within one working day, and it is somebody who has read this page.