FoodiePOS

Table to kitchen to bill

Orders, kitchen tickets, billing and menus — for a single room or a group running fifty of them. We configure it, brand it, host it and keep it running. Nobody on your floor touches a server.

FoodiePOS floor screen: a table grid with live status, an order ticket panel, and the day's totals.

What it covers

What needs you

A fault in the cold room, an ingredient down to nothing, a missed clean — each becomes an open item, the way the paper clipboard it replaces did.

  • Surfaces to the manager at the pre-service walk-through.
  • No dismiss button — an item clears only when the underlying issue is fixed.
  • Marking it "on it" records your name, moves it down the list, and lapses after four hours.
  • Reads the same live state the module itself uses, so two screens can never disagree about whether the cold room is broken.

Tonight

The room as it stands: which tables are occupied, how long they have been sitting, what is still owed, and what needs doing before close.

Bookings

A table is held for a turn, not for the night, so the same table takes a second sitting. Seating a party opens their order with the covers already on it.

Orders

Tap a dish to add it. Prices come from the menu, so nobody types one at the till. Merge tables, split by dish or evenly, discounts that need a reason.

Kitchen

The pass, longest wait first, read from two metres away — and a printed docket that carries only what changed, so two more naans never become four.

Menu

Dishes, prices, dietary marks and heat, grouped the way a menu is read rather than alphabetically. A dish goes off by itself when the store runs out.

Bills

Every bill the day produced, findable by number, table or amount, reprintable months later — and refunds that issue a credit note rather than editing the bill somebody is holding.

What each dish costs to make

Food cost is the number a restaurant lives or dies on, worked out automatically.

  • Uses the recipes already in the system — the store already reads them to know what an order consumes.
  • Enter ingredient cost the way an invoice reads: ₹520 for 2 kg of paneer, not a price per gram.
  • The menu then shows cost, margin and food cost % for every dish, worst first.

Unknown is never zero

A dish with no recipe, or an ingredient nobody has priced, shows as unknown — never as costing nothing.

  • A zero would report a 0% food cost and 100% margin — the most flattering number the screen could show, and it would land on exactly the dishes a new restaurant hasn't finished setting up.
  • Unpriced rows say what to go price, and sit below the dish that's actually losing money, not above it.

And what a whole day cost

The day's food cost, worked out honestly rather than confidently.

  • Shows the takings the figure can account for, and separately the takings it can't, with the percentage of the day it covers.
  • A 28% food cost worked out over the third of the menu that happens to be priced gets quoted in a meeting and isn't true — so the gap is shown, not hidden.

Store

Ingredients and recipes, so stock comes off when a ticket is sent and the menu follows the store. Counts are recorded against what was expected, not typed over it.

Deliveries

The supplier's invoice, entered once at the back door.

  • Stock goes up and the ingredient is re-costed against what you actually paid — averaged with what was already on the shelf, not lurching to the last price.
  • The total you typed off the paper is checked against the line items, never quietly corrected.
  • On the 5% GST rate there's no input credit, so that GST is folded into the dish's cost — a textbook would leave it out and understate every margin you have.

Customers

Kept by phone number, so one person is one record however they write it. Points on the food — never on tax or a tip, which are not yours to give away.

Day end & shifts

Cash up against what the till says, with lunch and dinner answering for their own drawers. The day cannot close while somebody still has one.

GST

The month's GSTR-1 working in the portal's own table numbers, with every figure traceable and every exclusion named.

The group

For a chain: every outlet and the sum of them — tables open, covers tonight, taken today.

If an outlet can't be read, the totals say so and name it, rather than quietly rounding four rooms up to five.

Staff & access

Who works here, and three tiers so a new server can take orders without being able to change a price.

Your address, our problem

Hosted, backed up, monitored and updated by us. It keeps working when the wifi does not.

Built for groups, not adapted for them

Every outlet is separate

Its own six-character address, its own data, its own staff. One outlet's takings are not one query away from another's — they are behind a different access check.

A group sees all of it

Grant an owner once at the group and they reach every outlet, including the ones opened next year. No re-inviting anybody when the twelfth room joins.

Three tiers of access

Our support administrators, your administrators, and your floor and kitchen scoped to what their job needs. Roles are data we can change, not code we have to deploy.

Housekeeping

The cleaning record a food inspector asks for, for the kitchen and the customer toilet.

  • Each place carries the times it's owed by, not a count per day — "three times" can be satisfied at 07:00, 07:05 and 07:10, and a time window can't.
  • Every entry is stamped with our clock, not typed in — so the record shows when something happened, not when somebody says it did. A run of entries logged in one sitting is flagged plainly to whoever runs the floor.
  • Staff-reported faults are logged too — no soap at the hand basin, a blocked drain, a light out over the pass — each with an age, so a fault reported repeatedly and never fixed is visible, which is exactly what an inspector finds.

Your address, our problem

Hosted, backed up, monitored and updated by us. Certificates, upgrades and capacity are not on anybody's list at your end.

Getting started

1. A session on how you work

Your menu, your courses, your GST rates. The system matches the kitchen; the kitchen does not rearrange itself around the system.

2. We configure it

Structure, roles, rates and branding. Configuration rather than a rewrite, which is why this takes weeks and not quarters.

3. Your records brought in

Your existing menu and staff imported and reconciled with you before a single order goes through it.

4. Live, with training

On your own address, with your staff trained on it, and us reachable when something is not obvious.

What is live today

All of the above is in production and has taken real money: a table opened, sent to the kitchen, split three ways, settled, printed, and reconciled at close. Nothing on this page is in build.

What it does not do, said plainly:

  • It does not run payroll.
  • It does not take online orders from an aggregator.
  • It does not keep a supplier ledger — deliveries are recorded and priced into what a dish costs, but what you owe each supplier, and when, lives in our finance product.

It keeps working when the connection does not: screens stay readable from the last known state, and anything that would take money refuses out loud rather than silently failing.