The questions restaurant owners actually ask

No. The QR code opens a web app in whatever browser is already on their phone. They can add it to their home screen if they want to, but nothing is required — not an install, not an account, not a login.

No. EMenuScan is a flat subscription — ₹699 a month, or ₹7,499 for the year, both currently half the standard price. Whether you do fifty covers or five hundred, the price is the same and the whole bill is yours.

Then you get your money back. Use it for 14 days on your real tables, and if you decide it does not fit how you run your floor, tell us inside those 14 days and we return 100% of what you paid — the whole amount, not a part of it, whether you paid for a month or a year. After that you can still cancel whenever you like; you keep working until the period you have paid for ends.

Not while you are on it. We set our own prices and they can change for new subscriptions at any time, but the price you start on is the price for the whole of that subscription period — a year means a year at that figure. If a price changes, it applies when you renew, and you will know before you are asked to pay it.

Two things, and they are both named on this page. Everything to do with selling, serving and settling up is in the ₹699 plan — delivery and rider cash, coupons and offers, the credit ledger, dish ratings, reports, Refer & Earn, the lot. On top of that, each additional branch is ₹499 a month, and staff & payroll is ₹349 a month for your first branch if you want it. Nothing else is held back for an upgrade.

Yes, and you can switch off what you don't need — a delivery-only kitchen can turn dine-in and parcel off completely. Tiffin centres tend to use two things hardest: home delivery for the daily rounds, and the credit ledger, so a monthly customer eats all month and settles once.

Your staff can place the order for them from the same system — pick the table, build the order, send it to the kitchen. The bill and the reports don't care how the order arrived.

Yes. Takeaway is raised at the counter, and home delivery runs on a public link for the branch with fees that scale by distance. All three channels share one menu and one set of reports.

Yes. Switch GST on, set your own rate, and say whether your menu prices already include tax or tax is added at the bill — the invoice shows the breakdown either way. Your GSTIN, FSSAI number, business name and address print on it, a service charge and a rounded-off total are both optional, and every one of those settings can differ from one branch to the next. What it does not do is file your returns or work out anybody's income tax — that stays with your accountant.

Ordering and billing pause until it is back. Everything runs on the server so that the kitchen, the counter and the guest's phone are always looking at the same floor, and there is no offline mode — a phone hotspot is usually enough to keep the counter moving. We would rather you read that here than discover it on a busy Saturday.

Because it is never a guess. At the door the rider shows a UPI QR — that payment reaches you directly — or takes cash and attaches a photo as proof. Cash sits in that rider's wallet, which is only ever the sum of its entries, and is handed back one delivery at a time until the day closes at zero. Proof images are destroyed after ten days; the record of the payment stays.

No. The star rating counts towards the dish's average straight away, but the comment stays private until someone at the restaurant approves it — and you can reply publicly underneath it. Each branch chooses whether comments appear on the menu at all. Guests can only rate a dish they actually ordered, once per visit.

Yes — as an add-on at ₹349 a month, or ₹3,499 a year, for your first branch, and ₹249 a month for each branch after it. It does not need your staff to have a login: most of a kitchen never signs in, so the employment record belongs to the person. Everyone gets a shift, their own weekly off, a leave balance and a salary structure of basic, allowances and deductions. Attendance is one screen a day — present, absent, half day, on leave, weekly off or a branch holiday — and at the end of the month the pay is worked out from exactly that, under rules you set, with a payslip for each person. Advances and one-off bonuses or fines are handled too. Statutory contributions and tax are not calculated.

It stays one visit. Every round attaches to the same table session and rolls into a single invoice, so the guest gets one bill and you get one clean record.

Yes. Staff get a role — restaurant admin, branch admin or staff — and you can grant individual permissions on top. Branch users only ever see their own branch, and every change is written to an audit log.

No — it is the same account and the same login. Branches each get their own tables, QR codes, staff and reports, and you switch between them from the top bar, with group-wide reporting as standard. Each extra branch is ₹499 a month, or ₹4,999 for the year.

Yes — your menu, your customers, their numbers and order history, your invoices and your sales figures. Every report exports to CSV, so you can take the numbers to your accountant, your own spreadsheet or anywhere else, whenever you like rather than only on the way out. One restaurant's data is never visible to another.

Nothing new, in most cases. It runs in a browser, so any phone, tablet or laptop you already have will do. If you want printed bills, your existing thermal printer works.