Floor and tables
Label them the way your staff already call them. Seats, sections, and occupancy that's worked out rather than remembered.
For restaurants with a handful of tables
Every dish. Every rupee. One phone.
Your waiter takes the order. The kitchen sees it instantly. The bill works out its own GST and takes UPI. Nothing gets written on paper, and nothing gets added up twice.
0tables free, forever
0takeaway orders a day
0training required
- GST invoices that number themselves
- CGST and SGST split correctly
- UPI, card and cash on one bill
- 80mm thermal printing
- Works on the phone you own
- Bill of supply if you're not registered
- Waiters sign in with a PIN
- Kitchen screen included
One table, start to finish
From sitting down
to settling up
-
1
A guest sits at table four
The waiter taps T4. Whether a table is free is worked out from whether money is still owed on it — so it can't get stuck showing occupied after everyone's gone home.
-
2
The order goes down on the phone
Two dosas, three coffees. Notes travel with the dish — no onion reaches the person holding the pan. A sweet ordered twenty minutes later joins the same bill.
-
3
The kitchen already has it
No shouting, no paper tickets, no walking. The queue updates the instant the waiter saves, oldest first — because a kitchen works a queue, not a stack.
-
4
The bill adds up its own tax
Each dish taxed at its own rate. A discount comes off before tax, never after — so you're not paying GST on money you didn't take. Exact to the paisa.
-
5
They pay, and the number is assigned
Half UPI, half cash is fine. The invoice number is handed out at payment and never before, so your books run 1, 2, 3 with no gaps to explain.
Everything, nothing more
What you get
Dine-in and takeaway
Takeaway gets its own queue with a name on each order, so the parcel on the counter belongs to somebody.
Menu that follows the day
Veg and non-veg marked. Paneer finished at nine? Switch it off and it stops appearing on the order screen.
GST done properly
Per-line rates, CGST and SGST split, HSN on every line — and a bill of supply instead if you aren't registered.
Split payments
Cash, card and UPI on the same bill in any combination. Record what actually happened, not what's easiest to enter.
Thermal printing
80mm rolls straight from the browser, or over Bluetooth from the Android app. Nothing to install at the counter.
Staff on PINs
A phone number and four digits. Add a waiter in ten seconds, switch them off just as fast when they leave.
Scan once to pair
Show a waiter's phone a QR code and it belongs to your restaurant from then on. No typing a server address.
Day close
Sales, tax collected, discounts given, and the split by payment method. One screen, at the end of the night.
On the wall
The screen
in the kitchen
Open it in a browser on whatever computer is nearest and put it on a television. Every item still owed to a guest, oldest at the top, with how long it's been waiting. It changes on its own — nobody refreshes anything.
- Ages count up live, so nothing rots at the bottom
- Table or customer name on every line
- Notes ride along with the dish
- A paid order stays until the food goes out
The money boundary
The number
is the point
A bill is a working document — cancel it, discount it, change it. An invoice is a legal one. RestroMate keeps them apart: the invoice number is assigned at payment and at no other time, sequentially, per financial year. Void one and it stays voided, with a note of who and why. The sequence never has a hole in it.
- Rounding
- 2 decimals, away from zero
- Discount
- Before tax, by line value
- Odd paisa
- To CGST, so halves reconcile
- Series
- Per restaurant, per year
Pricing
Start free. Stay free
if you never outgrow it.
Prices exclude GST. Change plan any time — you're never locked out of your own invoices.
Get started
Let's get your
restaurant on it
Tell us where you are and how big the place is. We set the restaurant up, add your menu with you, and hand over a manager login — usually inside a working day.
Rather talk first? Call +91 90000 00000.