A cafe with a short menu is usually taking real orders the same afternoon. A larger kitchen with a long menu, variants and printers to pair takes a day. The longest part is reading your menu back to you line by line, and that is worth doing slowly — a wrong price on day one costs more than the hour it saves.

Nothing. It runs on the phone, tablet or laptop already behind your counter, and the kitchen screen is a browser tab on whatever you mount in the kitchen. If you want printed tickets you need a thermal printer, and if you already have one it very likely works over Bluetooth or your network.

No. Scanning the table code opens your menu in whatever browser their phone already has — a two-year-old Android as readily as a new iPhone. They can add it to their home screen if they want to, but nothing about ordering requires it.

Your staff take the order the way they always did. The floor map on the dashboard is a full POS, and both routes land in the same place. QR ordering sits alongside your staff, not instead of them.

Yes. Export it as a CSV and we import it, then check it with you line by line — prices, variants, add-ons and taxes. If it only exists on paper or in a WhatsApp photo, send that instead; we have started from worse.

It starts at ₹6,500 a year and is quoted per outlet against what you actually run. Fifteen minutes on your own menu and your own channels and you leave with one figure for the year — including when the honest answer is that you need less than you thought.

Per outlet. Put it on the counter, the kitchen screen, a kiosk at the till and every manager’s phone without the number moving. Staff logins are unlimited too.

Because a tea counter doing three hundred small bills and a forty-cover restaurant running courses are different products wearing the same name, and a price table would sell one of them something they will not use. The floor is published; the rest takes a look at your outlet.

No setup fee, and no commission on orders that come through your own link or your own tables. The figure you are quoted is the whole cost of the software — if something would be extra, you hear it on the call rather than on the invoice.

No lock-in. If you leave you export it all — menu, orders, customers, stock — and take it with you. Leaving is a decision you make once rather than a contract you wait out.

The kitchen board keeps showing what it already has and syncs when the connection returns, and orders your staff punch in are queued rather than lost. A guest with no signal cannot place a new order from their own phone — that is the moment your staff punch it in for them. If your area is genuinely unreliable, a mobile hotspot on the counter is worth the two hundred rupees a month.

Yes. Roles decide which screens a person opens — owner, manager, supervisor, kitchen, cashier, captain and accountant. The kitchen sees the pass, the cashier sees billing, and the numbers stay with whoever you want to have them.

If you want them. Plenty of kitchens run both. Tickets print through a print agent on a Windows PC or an Android device, over Bluetooth or your network, with prices stripped and special instructions in inverse. Screens fail; paper is a reasonable belt.

Through a payment gateway you connect to your own account, so the money goes to your bank rather than through us. Customers can pay by UPI, card or net banking from their phone, and cash and card at the counter work exactly as before. Online payment is not on the entry tier; whether your quote includes it is one of the things the call settles.

They can land in the same order list and the same kitchen board as everything else, so your staff work one queue instead of three tablets. That runs through a connector on the counter PC and is switched on per outlet, so it is worth a conversation about your specific setup rather than a yes on a FAQ page.

Make-next groups the same dish across every ticket that needs it, so four Pancakes is one job. The queue board shows tickets in arrival order with how long each has been on the pass. The rail shows what is firing, what is queued behind it and what is ready, with a filter so one station sees only its own. Which one suits you depends on whether you are making forty coffees an hour or running courses.

It turns up during service rather than in a report. It tells you paneer will not last till dinner at 12:10 with the reorder button attached to the sentence, answers questions about your own restaurant in plain language, suggests a dead-hour offer, and works out how much stock you should be holding. Anything it wants to change, it asks you first — and the riskier the change, the harder it has to ask.

A recipe links a dish to its ingredients, and every order that goes to the kitchen deducts them. When an ingredient runs out, the dishes that needed it go unavailable on the guest’s menu, the dashboard and the kitchen board in the same moment. You count once a day to check the books against the shelf, not to build them.

Yes — your link, your riders, your rider app, and no commission on the way through. The order lands in your delivery lane, you assign it from your phone, and the customer follows it without an aggregator in the middle. Delivery is not on the entry tier, so say on the call if you run your own riders and we will price for it.

Yes. The same menu on a tablet at the counter, with an upsell, a tip and a token number, and it resets itself between guests. It is included rather than sold separately.

Our comparison pages list what we do and, beside each line, the question to put to your current vendor. We do not fill in a column for them: characterising somebody else’s product from the outside is unfair when we get it wrong and actionable when we get it wrong badly. Ask us the same questions.

Yes, and plenty of people do for a service or two. Take orders on both, compare the day’s totals at close, and switch fully when the numbers agree. Nothing on our side needs you to have cancelled anything first.

Your menu, your items and your customer list do, and that is what you operate on from day one. Order-by-order history usually stays where it is — export it before you close the old account and keep it as the archive it is.