Almost every restaurant POS sold in India stops at the bill. The day's sales get exported, re-keyed by somebody else, and turn into accounts weeks later — by which time nobody can tell you what a plate actually cost. Tazk Restaurant carries real double-entry books underneath the counter, so the bill you settle at table 7 posts itself, and the GST return at the end of the month comes out of the system that took the money.
The free plan runs a real counter — one device, two staff logins, 75 bills a day. Cross the cap and you get a banner, never a blocked sale. There is no timer on it.
FSSAI 12345678901234 · No ITC on this supply
WHAT IS IN THE BOX
You do not buy these separately and you do not integrate them. What you get on a given plan is a question of edition, not of add-ons — and the list below is what exists, not what is planned.
Quick sale for a queue, hold and void, split payment across cash, card and UPI, refunds behind an owner PIN, and a day close that actually closes — with the cash you counted set against the cash the system expected.
Floors and tables with live state, split and merge and move that carry the open KOTs with them, a captain app that takes the order at the table, and a waiter PIN so every action has a name on it.
Orders route to the station that cooks them. The kitchen display shows pending, cooking and ready with one bump control; the expeditor view holds a table's courses together so the pass sends a table, not a plate.
One master menu with modifiers and combos, per-branch on and off switches, and scoped price rules — a dine-in rate, a delivery rate, a branch exception — resolved by specificity and snapshotted onto the order.
Recipes map dishes to ingredients so a sale depletes stock. Blind physical counts, wastage entries with a reason, semi-finished production, and par levels that net what is already on order before they ask you to buy more.
Requisition to approval to purchase order to receipt, with quality check at the door and purchase returns. Thresholds decide what a branch manager can sign off and what has to reach you — and every override is stamped.
A real double-entry journal posts as each bill settles, into the same accounts your purchases, payroll and bank sit in. Period lock is append-only, and the who-moved-the-rules trail says who changed a setting and when.
One HQ view over branches with a persistent branch selector, per-branch stock and transfers, a central kitchen that produces and dispatches, HQ approvals for the big write-offs, and same-store comparison across the group.
Not here yet, and we would rather say so: e-invoice IRN generation, live Swiggy and Zomato API ingestion, hardware receipt printing over ESC/POS, and WhatsApp receipts. Three of the four are in build; none of them is something you should buy on a promise.
THE FLOOR, LIVE
Tables carry their state, not a colour somebody remembered to update: occupied, waiting on a bill, settled, free. Covers and elapsed time sit on the table itself, so the person at the door knows what can be promised to the family standing in front of them without walking the room.
Splitting a table, merging two, or moving a party mid-meal moves the open KOTs with them. That is the part that usually goes wrong on a Saturday — an order attached to a table nobody is sitting at any more — and it is why the captain app owns the move rather than the billing screen.
Split, merge and move
Open KOTs follow the party.
Waiter PIN
Every action carries a name.
Covers and turn time
On the table, not in a register.
Scan & Order QR
Guest orders land as a pending ticket.
THE KITCHEN DISPLAY
A screen over the pass gets read at arm's length by somebody holding a pan. So it does three things and nothing else: what is waiting, what is on, what is ready. One tap moves a ticket along. Orders route to the station that cooks them, so the tandoor is not reading the griddle's tickets.
The firing timer turns amber before anyone has to walk over and ask where table 7's order is. If you would rather have paper, KOTs print to the station instead — the two are the same ticket.
Firing time · amber past target
READY TO PASS
READY TO PASS
Ticket #4412 is the same order in all three columns — watch it cross.
WHAT A PORTION REALLY COSTS
Most kitchens price a dish once, at opening, off a number somebody worked out on paper — and then ghee goes up ₹80 a litre and nobody re-does the sum. Here the rate on every ingredient is the rate you last paid for it, GST included, pulled from the purchase entry, with kilos and litres converted down to the grams and millilitres a portion uses.
Selling the dish depletes the ingredients behind it. So when you count the shelf at month end, the gap between what the system says you should have and what is actually there is your wastage — measured, per item, instead of estimated once a year.
FOUR SUPPLIES, ONE BILL
Most billing software gives a line one tax field and treats the rest as your problem. But a family that eats a thali, carries home a box of sweets, orders on Swiggy the same evening and has two beers has just given you four different tax treatments on one table. Tazk applies them per line, keeps the goods series separate from the service series, and files them the way each one has to be filed.
5% · no input credit
Restaurant service is 5% and you do not get input credit on it — which surprises owners who have been claiming it. Takeaway from the same kitchen is the same supply at the same rate, not a goods sale.
goods · own HSN rate
A box of Mysore Pak carried out of a sweet shop is goods, at the rate its HSN carries, with credit available. The same sweet eaten at a table in the same shop is restaurant service. Both happen daily and they need two series.
Section 9(5) · platform pays
For Swiggy and Zomato orders the platform pays the GST, not you. So those sales must be tagged and reported separately — leaving them in your own outward supply inflates your turnover and your liability.
outside GST · state excise
Alcoholic liquor for human consumption sits outside GST entirely and runs on state excise and VAT. It belongs on the bill and out of the GST computation, which a single tax field cannot express.
SARAVANA MESS
T. Nagar, Chennai · GSTIN 33AABCU9603R1ZM
FSSAI 12345678901234
No input tax credit is available on this supply. Composition dealers receive a Bill of Supply instead of a tax invoice.
NOBODY AUDITS YOUR DASHBOARD
Four things go wrong on Indian restaurant bills. All four are on the printed side, which is exactly where demo screenshots do not go — so they are worth naming.
A 14-digit licence number belongs on every bill you issue. It is a field on the outlet, snapshotted onto the invoice — so it stays right on a reprint from last March, even after you renew.
The Central Consumer Protection Authority's guidelines say a service charge cannot be added by default or collected under another name. So it is off unless somebody turns it on, and the customer can decline it at the counter.
Not a tax invoice — with the declaration that the dealer is not eligible to collect tax, in the words the rule requires. Switching a composition outlet to a tax invoice is a compliance error the software should refuse to make.
5% restaurant service carries no input tax credit, and the bill says so. Your customer's accountant reads this line; if it is missing they will ask, and somebody at your counter will have to answer.
ON THE FLOOR
Sign-in, the tabs, the order and payment verbs, the floor and the kitchen bumps are all in Tamil — the strings somebody actually reads a hundred times a shift, verified on a real device. It is a setting on the device, not on the login, because the tablet belongs to the shop and not to whoever is standing at it.
Back-office prose is still English. We would rather translate the counter properly than translate everything badly.
மேசை 7 · 4 பேர்
சமையலறைக்கு அனுப்பப்பட்டது
Billing keeps running on the device with the orders queued locally, and syncs when the line comes back — with a client operation id and a base version on every write, so a slow reconnect cannot double-charge a table or overwrite an edit somebody made in the meantime.
A kitchen that shuts at 1am has one business day, not two. Day boundaries are a real record — opened, closed, with the till counted against it — so last night's late covers land in last night's sales instead of splitting across two reports and two GST periods.
Discounts, voids, refunds, price changes and wastage all sit behind roles and thresholds, and every one of them is stamped with who did it. The staff report shows sales and exceptions by person — which is a conversation you can have with evidence rather than suspicion.
FIND YOUR RUNG
Priced per outlet per year, not per user and not per bill — a Saturday rush never changes your invoice. Each rung names the one thing it adds over the rung below it.
₹0
forever
One counter, testing the water
A real counter — quick sale, day close, reports. One device, two staff logins, 75 bills a day. Past the cap you get a banner, never a blocked sale.
₹5,999
per outlet / year
Tea shops, juice bars, bakeries, kiosks, one-counter cloud kitchens
The cap comes off. Modifiers, tokens, split pay, hold and void, offline queue on the device.
₹11,999
per outlet / year
10 to 30 seats — cafés and small family restaurants
Dine-in. Tables and floors, KOT with incremental additions, split bill, move and merge, waiter PIN, basic stock.
₹19,999
per outlet / year
30 to 100 seats — the established single outlet
Books included. Captain and kitchen apps, KDS, recipes and food cost, purchases, wastage and counts, the web back office, approvals, customers.
₹34,999
per outlet / year
100+ seats, high-volume QSR, cloud-kitchen fleets
Volume. Multiple tills, station routing, the expeditor pass, production, requisition and approval, settlement reconciliation.
₹47,988
per outlet / year · min 3
Three or more branches with a central kitchen
The group. Central menu and price books, branch transfers, central kitchen, HQ approvals, period close, consolidated reporting.
All prices exclude 18% GST on the subscription, which you get a proper tax invoice for and most restaurants claim back. Books are bundled from Tazk Restaurant upward and available as an add-on below it. See what each edition includes.
HOW THIS CATEGORY SELLS
Restaurant software in India is mostly sold the same way: the rate card is behind a form, the trial is a scheduled demo, and the accounting — if it exists — is an export to Tally on the most expensive plan. We are not going to pretend that is unusual. We are going to do the opposite of it, in public, and let you check.
| How the category does it | Tazk Restaurant | |
|---|---|---|
| Seeing the price | Fill in a form, wait for a call | Printed on the page, per outlet per year |
| Trying it | A scheduled demo, on their calendar | A free counter plan with no timer on it |
| Accounting | An export to Tally, usually only on the top plan | A double-entry journal that posts as the bill settles |
| What the bill knows | One tax field per line | Service, goods, Section 9(5) and excise, split per line |
We have not named anyone, and we are not going to quote a competitor's price we cannot show you a source for. Compare it yourself — the full rate card is on the pricing page, including what each edition leaves out.
Customer names and phone numbers are encrypted, and access is by role and enforced on the server — a captain sees the floor, not your margins. Bills, KOTs, price changes, voids and wastage all carry the identity of whoever made them, and the period lock is append-only, so a closed month cannot be quietly reopened. Hosted on AWS India.
It is one system that runs a restaurant's day: taking the order, sending it to the kitchen, settling the bill, and keeping the stock and the money straight behind all three. In India it also has to get the tax right at the line, not at the end — food served is 5% with no input credit, a sweet carried out of the same shop is goods at its own rate, Swiggy and Zomato orders fall under Section 9(5) where the platform pays, and alcohol sits outside GST altogether. Tazk Restaurant applies all four on one bill and posts a real double-entry journal as it settles, so the GST return comes out of the system that took the money instead of a folder of exports.
Tazk Restaurant is restaurant management software — a restaurant POS with an ERP behind it — built for Indian outlets: counters and takeaway, cafés and dine-in restaurants, cloud kitchens, sweet shops and bakeries, and multi-branch groups with a central kitchen. It covers the working day end to end: quick counter billing, floors and tables with live state, KOT and a kitchen display with station routing, a captain app for taking orders at the table, split, merge and move, day close with the till counted against what the system expected, and an offline queue so a dropped connection never stops a sale.
What separates it from the billing tools most Indian restaurants run on is that the accounting is native rather than exported. A real double-entry journal posts as each bill settles, into the same books the outlet's purchases, stock, bank and payroll already sit in, and GSTR workpapers come out of those same transactions. The tax is applied per line, because a restaurant bill is rarely one kind of sale: food served or packed is restaurant service at 5% with no input credit, sweets and bakery carried out over the counter are goods at their own HSN rate on a separate series, Swiggy and Zomato orders fall under Section 9(5) where the platform pays, and alcohol sits outside GST under state excise. The 14-digit FSSAI licence prints on every bill, composition dealers get a Bill of Supply with the required declaration, and a service charge is never added by default.
Behind the counter, recipes map dishes to ingredients priced from the purchase bills you actually paid — GST-inclusive, with unit conversion — so a sale depletes stock and a blind month-end count measures wastage rather than estimating it. Purchases run requisition to approval to purchase order to receipt with quality check and returns; approval thresholds decide what a branch manager can sign off; and every discount, void, refund and price change is stamped with who made it. Multi-branch groups get an HQ console, central menus and scoped price books, branch transfers, a central kitchen, HQ approvals and consolidated reporting. The counter, floor and kitchen screens run in Tamil — sign-in, tabs, order and payment verbs and the kitchen bumps — set per device rather than per login, and verified on a real device; back-office prose remains English. Pricing is per outlet per year rather than per user or per bill: a free counter plan runs 75 bills a day with no expiry, and paid editions run from ₹5,999 per outlet per year.
