Cafés and darshinis
Fast counter billing, UPI and a POS on the phone.
Keep the queue moving at the counter, take UPI without fuss, and take orders on a phone when the room fills up.
How ordering worksWho it's for
Made for the people behind every great service.
From a single café counter to a group of outlets, and from the owner to the dosa station. Find your restaurant, then find your role.
By restaurant
However you serve, the flow is the same.
Quick service
KOT on send, a kitchen display, shift cash control.
Orders reach the right station the moment they're sent, and every shift ends with a blind count.
How the kitchen works
Family restaurants
Live tables by floor, captains on phones, split bills.
See every table's status at a glance, let captains order from the table, and split the bill equally when it's time to pay.
How billing works
Multi-outlet groups
Per-outlet menus and invoice series, roles and an audit log.
Run several outlets from one sign-in, give each team exactly the access it needs, and see who did what, and when.
How the back office worksBy role
Everyone sees the part of the service that's theirs.
Owners
See what's happening across your restaurant.
- Today's sales, bills and payments on one dashboard.
- What needs attention: payments to reconcile, stock running low.
- Suggestions from your own sales, stock and recipes. Nothing changes until you approve it.
- Every outlet from one sign-in.
Managers
Stay on top of the shift.
- Approve discounts over the limit, cancellations, voids and refunds with a PIN.
- Review a drawer variance, by payment method, before approving it.
- Match UPI and card payments to the bank.
- See who did what, and when, in the audit log.
Cashiers
Keep the counter moving.
- Dine-in, takeaway, counter and delivery orders on one screen.
- UPI, card or cash, part payments, or split the bill equally.
- Find a guest by phone, right at the POS.
- Count the drawer blind at the end of the shift.
Floor teams and captains
Take orders with the details intact.
- Order from a phone, right at the table, and send the KOT from there.
- Live tables by floor: seated, bill pending, reserved, free.
- Variants, add-ons and notes like less oil go with the dish.
- Approve guests' QR orders before they reach the kitchen.
Kitchen teams
See what needs attention next.
- Each KOT on its own station's screen.
- Every ticket's age, with rush, re-fire and overdue tickets standing out.
- Allergens under every dish that has them.
- Readable from two metres away.