Not a menu viewer with billing bolted on, and not five tools that have to be reconciled against each other on a Sunday. Here is the whole list, with the two things that cost extra marked as such.
This is one restaurant management system covering ordering on three channels — dine-in QR, counter parcels and home delivery — plus the menu, the live floor, billing with GST, the credit ledger, delivery cash, offers, dish ratings, staff payroll and reporting. Everything except additional branches and the payroll module is in a single subscription, and all of it shares one menu, one set of reports and one login.
Most restaurants end up running a biller, a menu tool, an aggregator dashboard and a notebook. Each of them is defensible on its own and the combination is what costs the money: a price changed in one place and not another, a bill that has to be reconstructed because the order lived somewhere else, and a monthly figure nobody trusts because it depends on which screen you asked.
A single system means the order that reached the kitchen is the same record that becomes the bill and the same record that lands in the report. Not because that is elegant, but because it removes the reconciliation step where the errors live.
Each of these has its own page, written for somebody who is specifically evaluating that part rather than the product as a whole.
Everything here is built today. The blocks marked as an add-on are the only ones that cost more than the plan.
Dine-in, takeaway and delivery running off the same menu and the same reports.
Change a price at 11am and the next scan shows it. No reprinting, ever.
Every screen updates itself. Nobody shouts across the pass.
The bill is a record of the visit, not a reconstruction of it.
The tax on the bill is your rate, your registration number and your rounding — not our assumptions.
The khata, but it adds itself up and never gets lost.
The distance between the doorstep and the till is where delivery cash goes missing.
Discounts that apply themselves, at the right moment, on the right channel.
The guest who would have said nothing and never come back tells you instead.
Most of your kitchen never signs in to anything. They still turn up, take leave and get paid.
What sold, when, through which channel, to whom.
Give people exactly the access their job needs, and keep the receipts.
Open the second outlet without opening a second system.
The same list, grouped the way the portal is grouped.
Each of these is a page written for somebody evaluating that part specifically.
More general questions — price, commission, data, multiple outlets — are answered here.
All of it is built and running today. Nothing on this page is a roadmap item, and where a capability is priced separately the page saying so also says the price.
No. Channels you do not sell through can be switched off entirely — a delivery-only kitchen turns dine-in and parcel off, a café that does not deliver leaves delivery alone. Turning something off removes it from your staff's screens rather than hiding it behind a nag.
Two: each additional branch, and the staff and payroll module. Everything else on this page — ordering across all three channels, the menu, the floor, billing and GST, the credit ledger, delivery and rider cash, offers, ratings, reporting, roles and the audit log — is in the one plan.
Yes. Everybody gets a role — restaurant admin, branch admin or staff — and individual permissions can be granted on top of that per person. Branch users only ever see their own branch's data, and every change is written to an audit log with a name and a time against it.
Tell us which two or three of these you care about and the demo will be about those rather than a tour of everything.
Thank you — we've got it.
Our team will call you back shortly to set up your demo.
