Home / Features / Restaurant POS
Zotaki Platform · Restaurant POSRestaurant & Outlet POS
A hospitality-native POS for your restaurant, bar, coffee shop and rooftop. Punch orders in seconds, fire KOTs to the right kitchen station, split any bill, and post charges straight to the guest folio — no end-of-day reconciliation between two systems.
Service types
Four ways an order is served, one screen to bill it
Pick the service at the top of the bill. Each one carries its own tax treatment, charges and settlement route — but they all print the same KOT and land in the same day-end.
Dine-In
A table, a cover count and a steward. Service charge applies, the bill can be split, and the table clears when it settles.
Take Away
No table, no service charge, a packing charge if you levy one. Token number on the bill and on the kitchen ticket.
Delivery
Address, phone and delivery charge. Settled by cash on delivery or online, and assigned to a rider.
In-Room Dining
Room number instead of a table. The charge posts to the guest folio and settles at checkout, not at the counter.
Tax by service, automatically
Dine-in, take away and delivery are not always taxed or charged the same way. Set it once per service type instead of remembering at the counter.
Different prices per service
A dish can carry one price in the restaurant, another for delivery and another for room service — priced deliberately, not improvised.
Reported separately
Covers, average bill and revenue split by service type, so you can see whether delivery is actually earning its keep.
One table, start to finish
Six moments in every service
Open the table
Table, covers, steward. Or a takeaway bill.
Punch the order
Pinned favourites, variants, cooking notes.
Fire the KOT
Each item to its own kitchen station.
Add or cancel
Another round, or an item pulled with a reason.
Bill and split
By item, by person, GST already right.
Settle and clear
Cash, card, UPI or the guest's room.
The counter
Built for a Saturday, not for a demo
Pinned favourites
Your twenty best sellers on the first screen. Nobody hunts for a butter naan.
Variants & add-ons
Half or full, extra cheese, no onion — priced right, printed right.
Combos & thalis
One line on the bill, every component to the kitchen, stock still correct.
Happy hour, automatically
Breakfast till eleven, bar rates six to eight. The menu changes itself.
Sold out in one tap
Fish is finished. Turn it off — counter, captain app and QR menu, instantly.
Hold & recall
Park a bill, serve the next guest, come back. Nothing gets retyped.
Kitchen order tickets
One order. Three stations. No shouting.
Starters to the hot kitchen, cocktails to the bar, dessert to the pastry section — each station gets only its own items.
Instructions printed
Less spicy, no garlic, allergy — on the ticket, not shouted across the pass.
Additions, not duplicates
A second round prints as an addition to KOT 418, so nothing gets cooked twice.
Course firing
Send the starters now, hold the mains until the table is ready.
The floor
Tables behave the way real tables behave
Parties merge, groups move outside, someone joins late. If a POS makes that hard, your staff work around it — and then no report means anything.
- Merge two tables into one bill
- Transfer an order to another table mid-meal
- Move a single item between bills
- Seated time on every table
Closing the bill
Split it however the table wants it
By item or by person
Move lines onto a second bill, or divide the total evenly. Two taps.
Several modes, one bill
Half card, half cash, tip on UPI — each under its own head.
GST right every time
Item-wise slabs, service charge separate, HSN where required.
Control
Nothing gets written off quietly
Discounts, voids and complimentary items each sit behind a supervisor login and each one is logged. This report is where most restaurants find their first real leak — usually in the first fortnight.
- Supervisor approval on discount, void and comp
- Reason code on every one
- Staff meals recorded, not deleted
- Filter by user, date, item or amount
Recipes and stores
Every dish sold takes something off the shelf
Define the recipe once. From then on the POS knows what your kitchen should have used — which is the only way to find out what it actually did.
Auto consumption
Raw material deducted the moment a dish is billed.
Theoretical vs actual
What the recipes say you used, against what the store issued.
Margin per dish
Sales price minus recipe cost. Now you know which items earn.
Run your own numbers
How big is your food cost gap?
Your recipes imply one food cost. Your purchase bills show another. The difference is portioning, wastage and pilferage — and most kitchens have never measured it, because doing it by hand is impossible.
Unexplained food cost, per year
₹7,92,000
the difference between what your recipes say and what you actually bought.
- Theoretical food cost a year
- ₹36,96,000
- Actual food cost a year
- ₹44,88,000
- The gap, as a share of revenue
- 6.0%
- Worth recovering at your estimate
- ₹3,16,800
Some of that gap is legitimate — trim, spillage, staff meals. It should not be zero. The point is that without recipe-linked consumption you cannot tell the legitimate part from the rest.
Reporting
The six reports an owner actually opens
Day-endCovers, revenue, average bill, drawer position.Item salesWhat sold, and what earns once recipe cost is out.Hour of dayWhen covers really arrive, so the rota matches.Void & discountEvery write-off with user, reason and amount.Steward-wiseCovers and average bill per person.Food cost varianceTheoretical against actual, by item.
Several outlets
Coffee shop, rooftop and bar — own menus and kitchens, one F&B figure.
Keeps billing offline
Internet drops, service continues. It syncs when the line returns.
Optional extras
Other ways orders can reach the same screen
Worth saying plainly
Three things that decide whether it pays off
Enter the menu properly
Punch half your dishes as "Special" at a typed price and no report will ever tell you anything. One careful afternoon decides that.
Somebody must read the void report
The software records every write-off faithfully. If nobody opens it on a Monday, nothing changes. Five minutes a week.
It measures food cost, it does not fix it
You get the evidence. Closing the gap is portion control and a chef who is shown the variance.
Frequently asked questions
How fast is billing during a rush?
A trained cashier punches a typical four-item order in well under a minute. Your top sellers sit pinned on the first screen, and the layout works with a keyboard or a touch screen without switching modes.
Can I split a bill?
Yes — by item, evenly across a number of people, or by moving selected lines to a second bill. Each part can settle by a different mode, and one part can post to a guest room while another is paid in cash.
How are voids and discounts controlled?
Each can require a supervisor login, and each is logged with user, time, item, amount and reason code. That report is where most restaurants find their first real leak.
Does it handle KOT modifications and re-fires?
Yes. Added items print as an addition to the existing KOT rather than a fresh ticket, cancellations print as clearly marked cancellations, and re-fires are recorded against a reason.
Can I hold the mains until the table is ready?
Yes. Course firing sends the starters immediately and releases the mains when you choose, rather than the kitchen cooking everything the moment the order is punched.
How does recipe-linked inventory work?
Define what goes into each dish. When it sells, those raw materials are deducted, so theoretical consumption can be compared with what the store actually issued. See material management.
Does it work offline?
Offline-capable deployment is available so billing and KOT printing continue during an outage and sync on reconnection. Raise your connectivity during onboarding.
Can it run several outlets?
Yes — each with its own menu, prices, tax treatment, hours, stations and staff, reporting into one consolidated F&B figure.
Do I need a proprietary terminal?
No. Any computer with a browser and standard thermal printers. Cash drawer, token display and kitchen display screen optional. See hardware.
What does it cost?
Restaurant POS is included in Zotaki Serve at ₹19,999 + 18% GST a year, with unlimited rooms and users. Desk and Reach customers can add Restaurant POS (₹6,999 + GST a year). A standalone Restaurant Management plan is available for outlets without rooms. See pricing.
See it punch your own menu
Thirty minutes. We load your actual dishes and prices, then run a table from first order to split bill — so you judge the speed rather than take our word for it.