Opening
Stations set up
Stock is received, the karahi, tandoor, grill and drinks stations are prepped, and the floor is laid out before the doors open.
Live demo Food, Hospitality & Events
Restaurant software that knows a table from a seat
Seat a table, send each dish to the right kitchen station, and split the bill by seat, item or equal shares when the meal ends. One record carries the floor, the kitchen and the food cost, not three notebooks.
Restaurant · from$35a month, per shopWhat is included
A working day
A day in a restaurant
Lunch
Walk-ins and offices
Waiters seat a party, send the order with its modifiers to the right station, and a table with an office group splits its bill by seat.
Afternoon
Prep for dinner
The kitchen preps for the evening rush, a delivery rider comes and goes, and a takeaway token is called from the pickup board.
Dinner rush
Every station running
The floor fills, each station's tickets carry an age timer, and the manager can see which dish is about to run out (86 it) before a guest is disappointed.
Close
Checkout and food cost
Waiters check out with their tips kept apart from the service charge, the till is counted down, and the manager reads tonight's food cost percentage.
What goes wrong today
The problems it takes away
A dish costed only once a month
The recipe behind a karahi or a biryani is known, but what it actually costs against tonight's price is usually a month-end surprise, not a daily number.
A bill split five ways by hand
Splitting one table's bill by seat, by item or into equal shares is normally done on paper or in someone's head, with tax computed more than once by mistake.
A ticket at the wrong station
A dish sent to the wrong station holds up a whole ticket, and there is no timer warning the kitchen before a table has already noticed.
An aggregator statement nobody can check
A delivery-aggregator order is taken at the full price the guest paid, but what actually lands in the bank after commission is only visible once a week, and rarely matches the till's own count.
What it does
Everything a restaurant runs on
Parts marked Coming soon are on the way; founding shops get them first, at no extra charge.
A live floor plan
Live demoThe demo shows every table's state — free, seated, ordered, food ready, bill printed, needing cleaning — at a glance, with seats and courses tracked per table.
Modifiers with their own cost
Live demoExtra cheese or no onion is shown in the demo as its own priced line with its own recipe cost, not a note the kitchen has to remember.
Kitchen tickets routed by station
Live demoA sent dish reaches its own station's screen in the demo in under two seconds, so the karahi cook never sees a dessert ticket.
Split a bill by seat
Live demoSplitting a table's bill by seat is tested in the demo; splitting one bill across several tenders at once is still a build target.
Perishables picked oldest first
Live demoThe demo picks the earliest-expiring batch of a perishable ingredient automatically and blocks stock that has already expired.
A real receipt on every sale
AvailableEvery closed bill prints an itemised receipt from the same accounting record used for the books, not a separate receipt table.
Selling through an outage
Coming soonPlanned: a small on-site relay hub that keeps the floor and the kitchen screens working through an internet outage, so a busy Saturday night never stops at the router.
Inside the product
Screens from the live demo
Who uses it
Each person sees their own day
Owner
food cost, item mix and the trial balance in one place, not a separate notebook for the kitchen and another for the books
Manager
to see which table needs attention, which dish is running low, and to approve a void or a discount
Waiter
to seat, order and split a bill from the floor without walking back to a fixed till
Kitchen
the right ticket at the right station the moment it is sent, with modifiers and notes already on it
Behind the counter
The whole business, not only the till
The screens for your trade sit on a full set of books. These parts come with it.
Accounts
Double-entry books, statements, period close.
Purchasing
Orders, supplier bills and what you owe.
Stock
What you hold, where, and what it cost.
Tax
Tax on every line, by your country's rules.
Staff and pay
One staff register, attendance, pay runs.
Fixed assets
Machines and vehicles, and their wear.
Reports
The numbers an owner asks for each morning.
Branches
More than one shop, one set of books.
On the counter
The hardware a restaurant needs
Bought together with the software: one delivery, one bill, set up to work.
The price
What a restaurant pays
Restaurant · Cloud
$35
per shop, per month
or $840 once, for 3 years
- The till, stock and purchases
- Real accounts built in
- First till included
- A year costs ten months
- Pay once for 3 years and the last year is free
Pre-order
Restaurant · Cloud + LAN hub
$55
per shop, per month
- Everything in Cloud
- Keeps every till selling when the internet drops
- Tablets and kitchen screens on the hub at no extra charge
- Pre-order: pay the Cloud price until the hub ships, then move up free
Introductory price. Local taxes are added where they apply. A second shop costs the same as the first. Prices for countries without their own page, in USD, as of 28 Sep 2026.
Founding shops
The first 50 shops in each country get free setup and data import with a yearly plan, and today's price locked for two years.
Claim a placeStraight answers
Restaurants ask
Can it split a bill by seat when a table asks?
Splitting a table's bill by seat is shown in the demo. Splitting one bill across several payment tenders at once is still being built.
Does it show real food cost, not just sales?
The demo prices a dish from its recipe, including modifiers, so a food-cost percentage is available every day, not just at month end.
Will it keep working if the internet drops mid-service?
Not yet. A small on-site relay hub that keeps the till, floor and kitchen screens working through an outage is on the way.
Can a kitchen ticket go straight to the right station?
Yes, shown in the demo — a sent dish reaches its own station's screen automatically, with an age timer so nothing sits forgotten.
Does the accounting side show up anywhere in the restaurant screens?
Yes. The restaurant demo has its own books for the owner and manager: day book, ledgers and cash book, trial balance, profit and loss, balance sheet, tax summary and bank reconciliation, from the same record as the floor, kitchen and bills.
See it run a restaurant.
Twenty minutes on a call. We show your day on the screen, with your words and your stock.