For restaurants
Restaurant management software: billing, kitchen, stock and money
A restaurant is four businesses under one roof — the floor, the kitchen, the store and the till — and each one leaks in its own way.
Free for 45 days · no card · we do the setup
Nivasik runs a restaurant from the table to the day’s close: billing with KOT and a kitchen screen, stock that comes off by recipe, delivery-app orders punched in with the platform’s commission booked on the pre-tax value, and a drawer and day-end report per counter. Every void, free dish and hand-typed discount is on the owner’s record with a name.
For a restaurant that is the POS at ₹1,499 per outlet a month — no other plan needed — with 45 days free.
Where a restaurant’s money goes missing
| The leak | What Nivasik does about it |
|---|---|
| Food made and never billed | A line the kitchen has received can leave the bill only as a void with a reason, and every void is on the owner’s record by name. |
| Free food with no record | Anything given free is recorded at its menu price with the reason, and a report totals the month’s giveaways. |
| A food cost nobody knows | Recipes take ingredients off as dishes sell, and the per-dish view sets the cost to make beside what the dish earns. |
| The delivery app’s cut booked on the wrong number | Commission is booked per order on the value before tax, and a payout register checks the weekly transfer. |
| A drawer that is short on Sunday night | The drawer is counted against what was taken, per counter, and a shortfall at close needs a written reason. |
What a restaurant runs on
Restaurant POS
Tables and QR ordering, KOT by round, a kitchen screen by station and a captain app.
Read more →Stock and recipes
Ingredients that come off as dishes sell, reorder suggestions by supplier, and wastage with a reason.
Read more →Staff and the till
A login per person, ten till permissions and a manager’s PIN for the rest.
Read more →Pay
Attendance, overtime, advances and frozen payslips; the salary page says which plan carries it.
Read more →Delivery apps, without pretending
What typing the order buys you.
Swiggy and Zomato keep their order feeds for approved POS vendors, so an order is read off the platform’s own tablet and punched in. Once it is in, it goes to the same kitchen screen as the dining room, its ingredients come off the same stock, and the platform’s commission is booked as the cost it is — per order, on the value before tax, on the right day.
The money from an app order was collected by the platform, so it is kept out of the cash drawer; counting it as cash would make the cashier’s shift look short by every delivery taken during it. For a kitchen that sells mostly on the apps, the cloud kitchen page works through the arithmetic.
A day in a sixty-cover restaurant
- Morning — the milk, vegetables and paneer arrive; the restock sheet takes what was paid and the stock goes up.
- Lunch — rounds go to the kitchen as KOTs; the tandoor and the curry station each clear their own items.
- Afternoon — the reorder list shows dal and oil below their levels, grouped by the supplier who brings them.
- Dinner — a table of eight splits the bill three ways; a birthday dessert goes out free, recorded with its price and the reason.
- Close — the drawer is counted, the delivery-app orders are in their own column, and End day prints the report.
What it does not do
The edges of a restaurant on Nivasik.
Not included, said plainly
- Swiggy and Zomato orders are punched in; they do not arrive by themselves.
- There is no card terminal or payment gateway, and QR table ordering does not collect money.
- Tables, kitchen tickets, the kitchen screen and the captain app need the internet.
- Your accountant gets GSTR-1 data and a Tally import file; e-invoices and filing stay outside it.
What it costs
₹1,499 per outlet a month, on its own or alongside a hotel plan, with no setup fee. A restaurant with a separate bar runs two outlets, each with its own takings and day. The pricing page lists what each plan adds beyond the counter.
Questions people ask
What software do restaurants in India use for billing?
Usually a POS that prints GST bills and KOTs, sometimes with a separate stock sheet and a separate app for staff. Nivasik puts billing, the kitchen screen, stock, staff permissions and the day’s money on one ledger.
Can I manage Swiggy and Zomato orders in one place?
Yes, once they are punched in from the platform’s tablet: they share the kitchen screen and stock with dine-in orders, and each platform’s commission and payouts are tracked. They do not arrive automatically.
How do I calculate food cost per dish?
Put a recipe on the dish — the grams of each ingredient in one plate — and keep the ingredients’ buying prices current through deliveries. Nivasik then sets what the dish costs to make beside what it earns.
Does it suit a small family restaurant or a dhaba?
Yes. The same POS runs a counter with six tables as well as a large dining room, and the price is per outlet, not per table or per bill.
How much is restaurant management software?
Nivasik’s restaurant POS is ₹1,499 per outlet a month after 45 free days, and we set up the menu, tables and printers.
Try it on your own place, free for 45 days.
We set it up for you — your rooms, menu or stock list, your staff and your prices — and walk it end to end on your phone. No card, and we invoice only if you stay.