Restaurant billing software with the kitchen on the other end of it
Orders taken at the table appear on the kitchen screen, dishes are costed against the raw material that went into them, wastage is written down, and a chain gets one view across every outlet.
Running behind the counters of a reputed south Indian restaurant chain as its inventory and analytics system.
You are not selling what you bought.
Every other trade sells the thing it purchased. A kitchen buys rice, oil and vegetables and sells a plate, which is why ordinary billing software cannot tell a restaurant owner anything useful about cost.
- An order taken at the table has to reach the kitchen without somebody carrying it there.
- Every dish is made of raw material, and almost nobody costs the dish against what actually went into it.
- Tables turn over all evening and half-finished orders have to survive the turnover.
- One dish is ordered ten different ways: no onion, extra cheese, half plate.
- Wastage is real, daily, and written down nowhere.
- A chain needs one view across branches while every counter carries on billing.
What Stock2Track does for a restaurant
Tables, running orders and bookings
Tables are laid out, orders run against them through the evening, and bookings are taken for a date and time with the party size and the table held against them.
The order reaches the kitchen screen
The order goes from the table to a kitchen display, so nothing depends on a slip being carried to the pass or read correctly when it gets there.
No onion, extra cheese, half plate
Modifiers are set up per dish and picked at the table, so the way a customer wants it reaches the kitchen as part of the order rather than as a shouted instruction.
Raw material to dish, costed
Record what goes into a dish and the stock comes off the raw material, so the cost of a plate is worked out from what it consumed instead of estimated once a year.
Written down, not absorbed
A wastage log records what was thrown away and why, so the gap between what was bought and what was sold has an explanation rather than a shrug.
One view across every outlet
Branch transfers, automatic ordering against reorder levels, per-outlet cost analysis and cash-flow analytics, with each counter still billing its own customers.
From the table to the kitchen to the cost sheet
The same order does three jobs: it feeds the customer, it moves the stock, and it tells you what the plate cost.
- The order is taken at the table and appears on the kitchen screen.
- Modifiers travel with the dish, not with the waiter’s memory.
- The raw material comes off stock as the dish is made.
- The bill prints at the table, or goes to the customer on WhatsApp.
Three things every counter asks us for.
Park a bill, serve the next customer
Someone goes back for two more things. Park their bill, bill the person behind them, then pick the first one up again. Nobody queues behind a half-finished sale.
Role-based access, feature by feature
Decide what each person and each department can open. A cashier bills without being able to edit a price, change stock or see the margin on a sale.
Built for the evening rush
Keyboard shortcuts, barcode entry and a counter screen that does not make anyone hunt through menus when there are six people waiting.
Built for how India actually does business.
Power cuts, patchy internet, GST filings and the printer you already own. Stock2Track was designed around them, not adapted later.
- E-invoices and e-way bills generated straight from the bill, with GST reports your accountant can file from.
- Keeps billing when the internet drops. The offline edition runs entirely on your own computer.
- Works with the hardware you own: barcode scanners, thermal and label printers, weighing scales and pole displays.
- Available in 5 languages: English, Telugu, Hindi, Tamil and Kannada.
- Windows at the counter, Android and iOS for the owner.
- Over 100 permissions, so a cashier can bill but cannot edit prices or see profit.
Two plans. The price is on the page.
Offline
Standalone power for one physical shop.Prices exclude GST. Need something this page does not cover? Our own engineers build it for you — see custom development.
Questions restaurant owners ask us
Does the order reach the kitchen automatically?
Yes. Orders taken at the table appear on the kitchen display, so nothing depends on a slip being carried to the pass.
Can we handle modifiers like no onion or half plate?
Yes. Modifiers are set up per dish and chosen when the order is taken, and they travel to the kitchen with the order.
Can it tell me what a dish actually costs?
Yes. Record what goes into a dish and the raw material comes off stock as it is made, so the cost of a plate is calculated rather than estimated.
We already have billing software we like. Do we have to replace it?
No. A south Indian restaurant chain kept its existing billing at every counter and runs Stock2Track behind it, with invoices imported and the whole chain’s inventory, costing and analytics on Stock2Track. Their case study is linked above.
Do you handle table bookings?
Yes. A booking is taken for a date, time and party size against a table, and held until the party arrives.
What does it cost?
Rs 25,000 one-time for the Offline plan, or Rs 25,000 per year for Cloud, both excluding GST.
See it costing your own menu.
Send us a few dishes and what goes into them, and we will show you the order, the kitchen screen and the cost of the plate in 20 minutes.
