A point of sale built for Indian restaurants
Everything between the order and the money.
The counter, the kitchen display, the captain’s phone and the stock book, running as one thing. A waiter takes an order at table four; the tandoor and the curry section get their own tickets; the bill splits CGST from SGST and takes half on UPI; and the paneer comes off the shelf at what it actually cost this week.
No card to start. Opens on a sample restaurant, so there is something to look at before you type anything in.
You already run the restaurant. This runs the paperwork.
- The rush goes through it
- Dine-in, takeaway and delivery at their own prices. Covers, split payments, coupons, and a bill on WhatsApp — without the counter ever leaving one screen.
- The kitchen knows before you tell it
- Tickets route themselves to the section that cooks them, and a ticket that has waited too long says so, on the screen over the pass.
- The shelf and the margin keep up
- Every dish sold takes its recipe off stock at what you actually paid for it, so the food cost of tonight is in tonight, not at the end of the month.
One order, end to end.
Most of what a till is judged on happens in the thirty-two minutes below. Here is all of it, in order.
- 19:42
The captain takes the order at the table
One column, thumb-sized, on the phone already in his pocket. Four covers on table four. Nothing is written on paper, so nothing is lost on the way to the kitchen.
- 19:43
The ticket splits itself between the sections
Breads to the tandoor, mains to the curry section, chai to the cold counter. Each section sees only its own work and how long it has been waiting. Nobody shouts the order across the kitchen twice.
- 19:51
The pass sees the naan turn green
A ticket that has been sitting too long turns red on its own, before anyone has to come and ask. The display is the same screen in the kitchen as at the pass.
- 20:14
The bill goes out, and the money splits
Dine-in prices, service charge, CGST and SGST as separate lines, rounded to the rupee. A thousand on UPI and the rest in cash is two taps. The bill goes to the guest on WhatsApp if they want it.
- 20:14
And the shelf empties by itself
The same second the bill settles, every recipe behind those dishes comes off stock — the paneer, the atta, the cream — costed at the weighted average you actually paid. By closing, the food cost of that table is already in the day’s margin.
Kitchen display
The ticket splits itself between your sections
Breads to the tandoor, mains to the curry section, chai to the cold counter — decided the moment the captain sends the order, by the category the dish is in. A section that has no screen gets a printed chit instead.
And when nothing routes an item, it does not guess. The ticket goes out unrouted where everyone can see it, which beats a ticket quietly sitting at the one section that cannot cook it.
- Routed by category — set it once and forget it
- Each section sees only its own work
- Overdue tickets turn red before anyone asks
Captain app
The order pad is the phone already in his pocket
A waiter opens the floor, taps a table, takes the order and sends it. The kitchen has it before he has walked back past the pass, and the bill is already building at the counter.
- One column, thumb-sized, no app to install
- Tables, covers and running totals on the floor
- Nothing written on paper, so nothing lost on the way
Recipes and food cost
What each dish costs you, at this week's prices
Onions at ₹28 on Monday and ₹34 on Thursday do not average themselves in a notebook. Every dish is costed from what is actually on the shelf, so the margin on the screen is this week’s margin and not a number somebody typed in once in March.
- Weighted average, recalculated on every purchase
- Wastage grossed up — 12% peel loss costs the dish 1.14 kg
- Sub-recipes: a gravy the kitchen makes, costed into the dishes that use it
Stock and outlets
The shelf empties as the bills settle
Nobody counts down from a recipe by hand at midnight. A settled bill moves every ingredient behind it, so what the screen says is on the shelf is what is on the shelf — and a branch cannot be issued five hundred kilos from a shelf holding a hundred.
- Sold dishes take their ingredients off stock automatically
- Purchase orders, suppliers, wastage and indents in one book
- Transfers between outlets with both ends recorded
The nine things most tills leave for you to do in a notebook.
Taking money is the easy half. This is the other half, and all of it is in the trial — open it and check.
- Food cost that moves
- Buy onions at ₹28 on Monday and ₹34 on Thursday and the dish is costed at the weighted average of what is actually on the shelf — not the last price, and not a figure someone typed in once in March.
- Wastage counted before it is cooked
- A kilo of onion is not a kilo in the pan. Tell the recipe it loses 12% to peel and the dish is charged 1.14 kg, so the yield is in the margin instead of in a guess.
- An indent that cannot overdraw a shelf
- A branch asking the central kitchen for 500 kg when the shelf holds 100 is refused at the point of asking. The van does not leave with stock that was never there.
- Transfers with two ends
- What left one outlet and what arrived at the other are separate events, and the difference is visible. Cancel a transfer and the indent reopens instead of quietly vanishing.
- Khata that actually stops a sale
- Regulars can run a tab with a real limit. When it is reached the till refuses the credit sale rather than recording it and telling somebody later.
- Refunds that undo the ledger
- A refund puts the stock back, reverses the loyalty points and marks the settlement, instead of leaving a row that says a sale happened and a note that says it did not.
- Roles enforced before the page loads
- A cashier who types the staff-costs URL is turned away by the server, not by a hidden menu item. Five roles, and what each may open and change is yours to set.
- One restaurant cannot see another
- Every query is scoped to the business that asked it. Run two outlets, or twenty, or run this for other people — the separation is in the data layer, not in the interface.
- The desktop till keeps selling offline
- When the line drops, the counter carries on ringing up and holds the sales. They go up in order when it is back, and a sale rung up mid-sync is not lost.
It runs on what is already on your counter.
The counter
Any browser on the laptop or tablet already sitting there. Nothing to install to get going.
The desktop till
A Windows app for the main counter, for when the till has to keep working whether or not the internet does.
The floor
The captain app in a waiter’s browser, laid out in one column for a phone held in one hand.
The kitchen
A screen over the pass, or a thermal printer per section. Tickets go to whichever a section has.
The printer you own
Standard 80mm thermal printers for bills and KOTs, through the machine they are already plugged into.
The guest’s phone
A QR menu that takes orders, a bill on WhatsApp, and online payment through Razorpay — card details are typed on Razorpay’s side and never reach this system.
Questions worth asking before you switch.
What happens when the internet drops in the middle of service?
The desktop till keeps taking orders. Sales are held on the machine and go up in order when the line comes back, and one rung up during a sync is not lost. The browser version needs the connection, which is why the main counter is worth installing the desktop till on.
Does it handle GST properly?
Yes. CGST and SGST print as separate lines at your rate, service charge can be taxed or not, and the total rounds to the rupee with the round-off shown. Dine-in, takeaway and delivery can each carry their own price for the same dish, and the tax follows whichever applies.
Can I run more than one outlet?
Yes, from one login. Stock moves between outlets as transfers with both ends recorded, a central kitchen can produce and issue to branches against indents, and reporting works per outlet or across all of them.
How long before my staff can use it?
Each role only ever sees its own screen — the captain gets one column of tables, the kitchen gets tickets, the cashier gets the till. There is nothing to learn beyond the screen in front of them, and what each role may open is yours to set.
Do I have to buy new hardware?
No. It runs in a browser on the laptop or tablet you already have, and prints to standard 80mm thermal printers through the machine they are plugged into. Barcode scanners work as keyboards, so any USB or Bluetooth one is fine.
Where does the money go?
Cash, card and UPI at the counter are recorded by you and settled against the day. Online payments run through Razorpay, so card numbers are entered on Razorpay’s side and never reach this system. Payouts go to your Razorpay account, not ours.
Is my data separate from other restaurants?
Every query is scoped to the business that made it, at the data layer rather than in the interface, and page access is refused by the server before a screen renders. On Enterprise there is an activity log of who changed what.
Can I get my data out?
Yes. Reports export, and the transaction, stock and customer records are yours. Nothing is locked to a plan you have stopped paying for.
Put one evening through it.
The trial opens on a sample restaurant with a menu, tables and a week of trade already in it, so you can ring up a bill and look at what it did to the stock before you type in a single product of your own.
No card. Nothing charged when it ends — the trial simply stops.
Rather ask someone first?
- Moving over
- sales@codecano.com
Multiple outlets, existing menus and stock to bring across, or a plan that is not on the list.
- Already on it
- support@codecano.com
Something wrong during service goes to the front of the queue.