रेस्टोरेंट
Restaurant runs your dining room and kitchen: menu, tables, orders, kitchen display, reservations, takeaway and delivery, recipes and costing, kitchen stock, guests, staff, catering, day close and FSSAI hygiene records.
Why and when you use it
In a restaurant the order goes to the kitchen first and the bill comes later, and raw material is used by recipe, not sold as it is. Restaurant links the table, the kitchen ticket, the recipe and the bill so stock and food cost stay right. Captains and cashiers use it on shift; the owner reads Recipes & Costing, Day Close and Reports.
Before you start
- Restaurant module active (Enterprise plan)
- Raw materials (paneer, oil, flour) added in Inventory
- Restaurant tab of GST rules filled in with your CA
Step by step
- Build the MenuAdd every dish with its price in the Menu tab. Group dishes so captains find them fast.
- Link recipes for food costIn Recipes & Costing, list what goes into each dish. When the dish is sold, Kitchen Stock goes down by the recipe, and you can see the cost of each plate against its price.
- Lay out Tables and take ReservationsSet up your Tables, and record bookings in Reservations so the table is held at the right time.
- Take orders and send them to the kitchenOpen Orders, pick the table and add dishes. The kitchen sees them on Kitchen Display and marks them as they are prepared.
- Handle takeaway and deliveryUse Takeaway & Delivery for parcels and delivery orders, kept apart from table orders.
- Know your guests and staffGuests & Loyalty keeps regular diners and their points. Staff & Shifts plans who works which shift. Catering & Events handles outdoor and party orders.
- Keep hygiene recordsUse FSSAI & Hygiene to keep food-safety and cleaning records ready for an inspection.
- Close the dayRun Day Close after the last bill. It totals the day's sales and payments, then check Reports for item-wise sales and trends.
- Check Registers Overview, Accounts and My PlanThe last tabs are shared by the industry modules. Registers Overview gives one summary of the registers in Restaurant, Accounts shows the money side of the module and how it reaches your books, and My Plan confirms the module is active - it reads "Restaurant Enterprise (Enterprise plan)".
Worked example
Spice Route Restaurant in Bengaluru seats a family of four at table T5 on 12 Nov 2026. They order one Paneer Butter Masala at ₹320, one Dal Tadka at ₹240, four butter rotis at ₹40 each and two sweet lassis at ₹90 each.
- Orders: picks table T5 and adds the four items - ₹320 + ₹240 + ₹160 + ₹180 = ₹900.
- Kitchen Display shows the ticket; the chef marks each dish ready.
- Recipes & Costing already says one Paneer Butter Masala uses 200 g paneer, so Kitchen Stock drops by 200 g when the dish is billed.
- The cashier prints the bill: ₹900 plus GST as set in the Restaurant tab of GST rules; the guest pays by UPI.
- At 11:30 pm the manager runs Day Close and checks cash, card and UPI totals.
Result: Table T5 is freed, the sale and GST reach your books, paneer stock is lower by 200 g, and Reports shows the food cost against the ₹900 sale.
💡 Tips
- Put recipes in before you go live - without them Kitchen Stock never moves.
- Count high-value items such as paneer, meat and oil in Kitchen Stock weekly and compare with recipe usage.
- Run Day Close every night, even on holidays, so each day's totals stand on their own.
⚠️ Common mistakes
- Billing from Quick POS instead of the Restaurant screen, so the kitchen never gets a ticket and recipe stock does not move.
- Leaving the Restaurant type and rates empty in GST rules. Fill them in and confirm with your CA.
सवाल
Where are restaurant GST rates set?
In GST rules, Restaurant tab: Restaurant type, Standalone rate (%), Specified premises rate (%) and item codes to leave alone. Press Save.
Can a hotel use this for its restaurant?
Yes, if the restaurant is run as its own outlet; otherwise post food to the guest's folio in Hotel.
🎬 Video walkthrough (script — recording coming soon)
- Scene 1: The Restaurant Dashboard at Spice Route.
- Scene 2: Menu and a recipe for Paneer Butter Masala.
- Scene 3: Order for table T5 totalling ₹900.
- Scene 4: Kitchen Display marking dishes ready.
- Scene 5: Bill and UPI payment.
- Scene 6: Kitchen Stock showing paneer reduced.
- Scene 7: Day Close and Reports.