Restaurant POS

The POS screen has three tabs — Create Order, Add Menu, and Bills. Create Order is for live service; Add Menu is for managing items, prices, and categories; Bills is the searchable log of every bill ever raised. Switching tabs is instant — the order you're working on stays open in the background.

The Create Order screen has a fast search box and category chips — type paneer or tap the Starters chip to filter. Items show name, price, veg / non-veg indicator, and availability status. Tap to add, tap again to increase quantity, long-press for notes (less spicy, no onion). Built for the pace of a real lunch rush.

Enter a room number or guest phone and the POS auto-fetches the in-house guest profile. The order is then routed to the guest's folio — no separate cash tallying for room guests, no manual end-of-day reconciliation. Walk-in customers are handled with a single tap; their bills settle immediately.

For in-house guests, every order is routed to the room folio in real time. The guest sees the live tab on their portal, the front desk sees the running balance, and the checkout guard ensures nothing is left unsettled. Multiple orders against one room aggregate into one itemised bill at checkout.

When a room order is delivered, the bill is pushed to the guest portal instantly — the guest sees what was ordered, what it cost, and the running total. In-room dining feels transparent and premium; disputes at checkout drop sharply because the guest has been watching the bill all along.

Bills can be settled as Cash, Card, UPI, Bank Transfer, or routed to Room. A Restaurantpayment type is recorded on every settled bill for clean F&B revenue reports — even when the actual money came in as UPI or Card. End-of-day Z-report breaks down F&B by payment mode in seconds.

Every bill — open, settled, voided, or refunded — is preserved in the Bills tab with date, time, server name, table / room, items, and final amount. Filter by date range, server, or status; export to XLS / CSV for the accountant. A full audit trail of every rupee that passed through the restaurant.

Menu items are organised into categories — Starter, Main, Dessert, Beverage, Bar— and each carries a clear veg / non-veg / egg indicator per Indian food labelling convention. Set prices per category, toggle availability without deleting, and run specials by enabling an item for a date range only.