Run your restaurant on software that treats you as one. An outlet with no rooms is a full account: you see POS, setup, store, reports and accounts — never a booking chart, arrivals list or night audit.
How a service runs
- Seating. Sections of tables, each with its captain, covers counted.
- Orders. Taken tableside or at the pass, one KOT per kitchen station, courses held until the table is ready.
- Bills. Split on request, merged as a party grows, paid by UPI, card, cash or on account. Reversals are documents; nothing is deleted.
- Store. Each fired dish draws its recipe from stock once. Used food is the day's cost; what stays on the shelf is stock.
- Day end. Every table closed or reversed, payments counted, each discount and cancellation shown with a name, cash handed over against the count.
Aggregator orders
Food aggregator orders arrive once as a ticket, at the aggregator's price. An unmapped item is refused by name.
Your accounts
Each day closes to a ledger: revenue by category, GST by slab, tenders to control accounts, food cost from actual use. Bills carry HSN codes and feed your GST return.
What does it cost?
You pay a monthly fee for each outlet, with every POS feature included. Hotel modules are not on your account or your invoice.