Billing with KOTs that reach the right station, one menu pushed to your counter, website, app and delivery platforms, direct orders paid by UPI with no aggregator in between, recipe costing that shows where stock goes, and bills that carry your FSSAI number and the right GST. Built for restaurants, cafés, QSR outlets, cloud kitchens and caterers in Mumbai, Navi Mumbai, Thane and Pune, and chains across India.
Reply within one business day · Navi Mumbai team · Website, app and admin under one roof
The counter, the kitchen, the store room and your own online ordering working from one menu and one set of sales figures.
Your own menu site where customers order for delivery, takeaway or dine-in, and pay you directly.
For regulars who order every week: faster reordering, saved addresses and your own offers.
The billing screen, kitchen display and owner reports your team uses every service.
A typical restaurant in Vashi, Thane or Kothrud runs on three screens and a phone. A billing system at the counter, one or more aggregator tablets beeping on the shelf, and a WhatsApp number regulars use to order. The kitchen works from printed KOTs. The store room is managed by the head cook’s memory and a weekly purchase list. The owner sees sales in the POS, payouts in the aggregator dashboards and stock in a notebook, and none of the three agree.
Delivery platforms bring customers but keep the customer relationship and charge commission and ad fees that owners say take a large share of every order. Menu prices and item availability go out of sync across channels, so a dish that ran out at 8 pm is still being ordered online at 9. Wastage, over-portioning and unrecorded staff meals never show up anywhere, so food cost creeps up without anyone being able to say why. And cancelled bills and discounts at the counter are hard to spot without a report by user.
FSSAI requires the licence or registration number on bills and receipts. Chains above a certain size are expected to show calories on menus. GST on most restaurants is charged without input tax credit, and orders through delivery platforms are taxed differently, because the platform pays the GST on them. Consumer authorities have told restaurants not to add service charge by default, and the Delhi High Court upheld those guidelines in March 2025. A billing system set up years ago may be getting some of this wrong.
Infoways, a web, app and software company in Mahape, Navi Mumbai, builds restaurant POS and back-office systems, ordering websites and customer apps. Below: how each module works, the rules and terms it handles, an honest comparison with the POS products most Indian restaurants already use, the numbers worth tracking, and what to ask before you buy or build.
Talk to us about your restaurant businessEight modules, who uses each one, and the edge cases that decide whether the system survives a Saturday rush.
Used by captains and the cashier. A floor plan shows which tables are free, seated, ordered or waiting for the bill. Captains take orders on a phone or tablet at the table, and the cashier prints or shares the bill with your FSSAI number, GSTIN and the correct tax line. It handles split bills, moving a party to another table, merging tables, part payments by UPI and cash, and complimentary items. Cancelling a billed item or giving a discount needs a manager’s PIN and a reason. Service charge, if you show one, is optional and removable, as consumer guidelines expect.
Solved in your appUsed by the kitchen. Each item knows its station: tandoor, Chinese, curry, beverages, desserts. When a captain sends an order, each station gets only its items, on a printed KOT or a kitchen screen with a timer. Special instructions (less spicy, no onion, Jain) print large. When a dish is ready, the station marks it, and the pass knows the table is complete. Delivery and takeaway orders show their pickup time so the kitchen cooks in the right order. If the internet drops, KOTs still print on the local network, and orders sync later.
Solved in your appUsed by customers and the delivery desk. Your menu, with photos, variants, add-ons and combos, on your own website and app. Customers order for delivery or pickup and pay by UPI, card or cash on delivery, and the money lands in your gateway account. Delivery areas are set by pincode or distance with a minimum order for each. Orders appear on the same POS screen as dine-in, print KOTs automatically, and send the customer a WhatsApp update when the food leaves. Your own riders or a delivery partner can be assigned from the order.
Solved in your appUsed by the cashier or packing desk. Orders from delivery platforms come into the POS instead of separate tablets, through an integration partner or the platform’s own connection where available. The menu, prices and item availability are managed once and pushed to each channel, so a dish marked out of stock is switched off everywhere. ONDC, the government-backed open network, lets restaurants list through a seller app; whether it brings you orders depends on your area, so treat it as one more channel. Each order keeps its channel tag, so GST and payouts can be reconciled later.
Solved in your appUsed by the head cook, store keeper and owner. Each dish has a recipe: grams of paneer, ml of oil, number of rotis. Every sale reduces raw stock by those quantities, so the system knows what should be left. The store keeper counts key items daily or weekly, and the difference between expected and actual stock appears by item. Wastage, staff meals and spoilage are entered with a reason. Low-stock alerts suggest a purchase list. Over time, the owner sees which dishes have a rising food cost and whether the cause is purchase price, portion size or loss.
Solved in your appUsed by the purchase manager and accounts. Purchase orders go to vegetable, dairy, meat and grocery suppliers, and goods received are checked against them. Vendor bills, credit days and payments are recorded, with GST details for your accountant. For a brand with several outlets, a central kitchen sends gravies, doughs and marinades to each outlet on indent, and stock moves between locations on record. Each outlet sees its own stock, while the owner sees purchase prices and transfers across all outlets.
Solved in your appUsed by the owner and marketing person. Every direct order, and every dine-in bill where the customer shares a phone number, builds your own customer list: what they order, how often and when they last came. Loyalty points or a simple stamp card reward regulars without a platform taking a cut. After an order, a short feedback message goes out, and an unhappy reply reaches the manager quickly. Customers who have not ordered for a while can get a WhatsApp message, but only if they agreed to hear from you, which the DPDP Act expects.
Solved in your appUsed by the cashier, manager and owner. At closing, each cashier counts cash and the system shows expected cash, UPI and card by mode. Differences are recorded with a reason. The owner’s report shows sales by channel, by item and by hour, discounts and cancellations by user, food cost against sales, and GST split between your own sales and platform orders. Sales and purchases export to Tally for your accountant. For a chain, the same screen compares outlets and shows which one is drifting.
Solved in your appTell us how many outlets you run, your channels and how the kitchen works. We will tell you which module to fix first.
Most restaurant owners in India already use a ready-made POS. Petpooja is widely used by independent restaurants and small chains. Restroworks (earlier known as Posist) is often chosen by larger chains. UrbanPiper is known for bringing aggregator orders into one place, and platforms such as Thrive offer direct online ordering. Swiggy and Zomato also give restaurants their own partner tools. These products keep adding features, so compare their current versions against your own needs.
For a single restaurant or a small chain, a ready-made POS is almost always the right choice for billing and KOTs, and we will tell you so. It is quick to set up, works with common printers and aggregator connections, and the vendor handles updates when GST rules change. Before you sign, check that it prints your FSSAI number, handles platform orders separately for GST, lets you export your full sales and customer data, and does not lock your menu into one ordering partner.
Custom work makes sense in a narrower set of cases. A brand that wants its own ordering app and customer list under its own name, with loyalty rules no packaged tool supports. A cloud kitchen running several brands from one kitchen with its own dispatch logic. A chain with a central kitchen, outlet indents and franchise reporting. Or a caterer whose orders are quotations, menus per event and advance payments, not table bills. Often the right answer is to keep a ready-made POS and build the ordering app and customer layer around it. Our guide on custom software vs off-the-shelf covers the trade-off.
An honest comparison. Many restaurants end up with a ready-made POS plus their own ordering app.
| Factor | 1Delivery platforms only | 2Ready-made POS with aggregator link | 3Your own ordering app and back office |
|---|---|---|---|
| Best for | A new outlet testing demand | Most single restaurants and small chains | Brands with regulars, cloud kitchens with several brands, chains |
| Who owns the customer | The platform | Mostly the platform, plus walk-in data you capture | You, for every direct order |
| Order data you get | The platform’s reports only | Full sales data, limited customer details on platform orders | Full order and customer history for every direct order |
| Menu across channels | Edited in each dashboard | Managed once and pushed | Managed once and pushed, including your app |
| Recipes and stock | None | Available in many products | Built to your recipes, central kitchen and outlets |
| Loyalty and offers | Platform’s own schemes | Basic loyalty in some products | Your own rules, run on your customer list |
| Time to start | Days | Days to weeks | Weeks to months, in phases |
Product names are mentioned only to help you compare. Check each vendor’s current features and terms directly.
No industry benchmarks here, because they vary by format and city. Watch your own trend.
Raw material consumed in the week, valued at purchase price, divided by food sales. Work it out by dish where recipes are set. A rise usually comes from purchase prices, portion sizes or stock going missing, and the recipe report shows which.
Solved in your appExpected stock from recipes minus counted stock, for your ten costliest items such as paneer, chicken, oil and cheese. A steady gap on one item is worth investigating before it becomes normal.
Solved in your appOrders through your own website and app divided by all delivery orders. Every order moved from a platform to direct saves you commission, so this is the number your ordering app exists to move.
Solved in your appCustomers who ordered directly again within 30 days, against all direct customers in the month. It tells you whether loyalty and reminders work, and whether the food and delivery experience bring people back.
Solved in your appMinutes from KOT to marked ready, by station and by hour. On a Friday night, one station usually holds up whole tables. The fix may be a second cook, a prep change or a menu item that is too slow at peak.
Solved in your appValue of discounts, complimentary items and cancelled billed items per cashier or captain per week. Most are genuine. A pattern on one person or one shift deserves a quiet look.
Solved in your appDine-in sales divided by seats times opening hours. It shows whether lunch, evenings or weekdays are underused, and whether table turns are the limit on busy nights.
Solved in your appAverage rating and complaint count on each platform, on Google and in your own feedback, with the top reasons. Late delivery, missing items and cold food each point to a different fix.
Solved in your appSay you run a cloud kitchen in Kharghar with two brands: a biryani brand and a rolls brand, selling on two delivery platforms and your own website and app. The numbers here are only to show the flow. At 11 am, the store keeper checks the stock screen: chicken and basmati are fine, but the system shows mint chutney will run out by evening at last Friday’s pace. A batch is added to the prep list.
From 7 pm, orders arrive from four channels onto one screen. Each prints a KOT at the right station: biryani handi, tawa for rolls, beverages. The packing desk sees each order’s pickup time and channel tag. A customer who found a QR card in last week’s parcel orders directly from your app, pays by UPI, and gets a WhatsApp message when the rider leaves. At 9:15 pm, the rolls brand runs out of paneer. One tap switches paneer rolls off on the website, app and both platforms.
At closing, the cashier counts cash from the few cash-on-delivery orders, and the system shows expected UPI and card by gateway. The day report shows sales by brand and channel, food cost against sales for both brands, and one cancelled order with the manager’s reason. Platform orders are listed separately, because the platforms pay GST on them under section 9(5), while GST on direct orders is collected and shown on your own bills.
At month end, you see what share of delivery orders came direct, how many first-time direct customers ordered again, and which items had the largest stock variance. The accountant gets a Tally export with platform and direct sales separated. That is the information that tells you whether the direct app is paying its way and where food cost is leaking.
We spend a lunch and a dinner service with the captains, kitchen and cashier to see how orders, KOTs, changes and bills really move, including the rush, the Jain orders and the table that splits five ways.
One menu with items, variants, add-ons, stations, GST settings, MRP for packaged items and, where needed, calories. Your CA confirms the tax settings per outlet before anything goes live.
The head cook and our team write recipes for the top-selling dishes first, not all two hundred. Opening stock is counted on a quiet morning. Recipes are refined over the first month as variances show up.
Printers and kitchen screens are set up station by station. For a few days, the old billing runs alongside, and day-end totals are compared before switching fully.
The website and app launch with a soft opening to regulars. Aggregator orders are brought into the POS through an integration partner, and the menu sync is tested by switching items off and on.
Captains, cooks and cashiers learn on the floor, in the language they use, with large-button screens. Managers get a separate session on reports, discounts and stock counts.
Before sign-off we test bills for FSSAI number and GST lines, platform order tagging, offline KOT printing and exports with you. Maintenance and support continues after launch, including changes when tax rules move.
Send us your menu and channels. We will tell you honestly whether a ready-made tool is enough or your own ordering app is worth building.
Every restaurant is different, so we quote after understanding yours. An ordering website with your menu, delivery areas and UPI payments, sending orders to your existing POS or a simple order screen, is a small project. A website plus customer app with loyalty, WhatsApp updates and aggregator menu sync is a medium one. A full system with POS, KOT routing, kitchen display, recipes, stock, central kitchen and multi-outlet reporting is a large one.
Cost rises with the number of outlets and brands, whether you need your own POS or will keep your current one, the number of channels to connect, recipe and stock depth, central kitchen and franchise logic, and how many printers and kitchen screens are involved. It comes down when you start with direct ordering, which pays for itself through saved commission, and add stock and recipes later.
Timelines: an ordering website usually takes 3-6 weeks. A website plus apps with loyalty takes about 8-12 weeks, including store approvals. A full POS and back-office system for a chain runs about 3-5 months in phases, outlet by outlet. See online store development for menu-led ordering sites and the app cost calculator for a first rough scope.
Do not launch a direct ordering app and wait for customers to find it. The orders come from people who already eat your food: QR cards in every platform parcel, a table card for dine-in guests, and your Google Business Profile with a clear order link. Without that, an app sits unused. Our guides on Google Business Profile and WhatsApp marketing cover the basics.
Do not try to write recipes for the whole menu on day one. Start with the twenty dishes that make most of your sales and the costliest ingredients. A recipe system with wrong quantities produces variance reports nobody believes, and the kitchen stops entering wastage.
Do not add service charge by default, keep last year’s GST settings without checking, or leave platform orders mixed with your own sales. These are where restaurants get consumer complaints and tax notices. Ask your CA to check the billing settings once a year.
And do not build your own POS for a single outlet. A ready-made POS will do billing and KOTs well. Build when you have enough regulars to fill a direct ordering app, several brands or outlets to manage, a central kitchen, or a catering business that packaged POS products were never designed for.
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Ask on WhatsAppYes. FSSAI has required food businesses to print their 14-digit licence or registration number on bills and receipts, with enforcement from January 2022. Our billing prints each outlet’s FSSAI number on every bill and online order confirmation.
Most restaurants charge GST without input tax credit. Restaurants inside hotels that meet the “specified premises” test, redefined from April 2025, charge a higher rate with credit, and standalone restaurants cannot opt into that. Ask your CA; the POS applies the rate set per outlet.
Since 1 January 2022, the delivery platform pays GST on restaurant orders placed through it under section 9(5). You still report those sales separately in your returns. Our system tags platform orders so they stay out of the GST you collect on your own bills.
Consumer authority guidelines from 2022 say restaurants should not add it automatically or by default, and the Delhi High Court upheld them in March 2025, with appeals listed afterwards. Our POS keeps service charge off by default and removable on request. Confirm current status with your lawyer.
Under the FSS Labelling and Display Regulations 2020, food businesses with a central licence or outlets at ten or more locations are reported to need calorie information per serving on menus. Check with your food licence consultant. Each item in our menu master can carry calories.
Keep the platforms for discovery, and give regulars a reason to order direct: your own website and app, UPI payment, loyalty points and QR cards in every platform parcel. Track the direct share of delivery orders each month to see whether it is working.
For billing and KOTs at one or a few outlets, a ready-made POS such as Petpooja is usually the sensible choice. Build when you need your own ordering app and customer list, several brands from one kitchen, a central kitchen or catering workflows a packaged POS does not fit.
Often yes. If your POS offers an API or an integration partner connection, direct orders from your website and app can flow into it and print KOTs. If not, orders can come to a separate order screen at the counter.
ONDC is a government-backed open network where restaurants list through a seller app and appear in several buyer apps. Whether it brings meaningful orders depends on your area and seller app. Treat it as an extra channel managed from the same menu.
Each dish carries its recipe in grams and ml. Every sale reduces raw stock by those amounts, and periodic counts show the gap between expected and actual stock. Food cost by dish uses current purchase prices, so price rises show up quickly.
Billing and KOT printing continue on the local network. Orders are stored on the device and sync when the connection returns. Online orders pause until you are back online, so a mobile hotspot backup is worth having.
Yes. Each brand has its own menu, website and platform listings, while the kitchen, stock and staff are shared. Reports show sales and food cost per brand, and KOTs show which brand’s packaging to use.
Phone numbers, addresses and order history are personal data under the DPDP Act 2023, with most duties under the 2025 Rules phasing in over 18 months. We record consent for marketing separately from order updates, let customers opt out, and limit access by role.
An ordering website usually takes 3-6 weeks. A website and apps with loyalty take about 8-12 weeks. A full POS and back office for a chain runs about 3-5 months, rolled out one outlet at a time.
Step-by-step articles on the problems restaurant ask us about most.
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