Finocket for Restaurants
Your restaurant's bills, GST and books in one place
Raise GST bills at the counter, close the day with a Z-report and keep the books your CA files from. KOT, tables and priced add-ons are still being built, and this page marks each one.
The problems we fix first
The POS and the books are two systems
Today: The POS prints the bill; every week someone exports sales to Excel and the accountant re-keys them into Tally.
With Finocket: Bills raised at the till post straight to double-entry books, and GSTR-1 is prepared from those same bills. A Tally XML export stays available for a CA who wants it.
Kitchen orders go on handwritten slips
Today: Captains write KOTs in a carbon book or shout orders; changes are scribbled over.
With Finocket: Not yet available. Planned: one KOT per kitchen station, numbered per outlet per day, with correction tickets instead of overwrites. Today a bill can carry a KOT number and a kitchen station on each dish.
Day-end cash never matches
Today: The manager counts the drawer, writes the figure in a register and sends a photo on WhatsApp.
With Finocket: Cash sessions per till, parked bills and a Z-report at close; the difference is recorded with a reason.
How it works, end to end
- Purchase
- Stock and kitchen
- Menu
- Order taking and KOT
- Sale and billing
- Collections
- GST
- Accounts
- Reporting
- Outlets and staff roles
- Repeat guests
Built for
- Quick-service restaurants and counters
- Cafés and bakeries
- Sweet shops and dhabas
- Cloud kitchens selling on aggregators
- Dine-in restaurants with 1 to 8 outlets
- Canteens
What you get
Menu items with course, portion and veg mark
Each dish carries a course, a Half/Full/Family portion and a Veg, Non-veg, Egg or Jain mark, so the menu and the bill read the same way.
Bill fields for table, covers and order type
A bill records the table, the number of covers and whether it was dine-in, takeaway or your own delivery. Aggregator orders are not an order type here.
Kitchen order tickets (KOT)
Not yet available. Planned: one ticket per kitchen station, numbered per outlet per day, and a KOT never takes an invoice number.
Counter till and day close
Bill at the counter, park a bill, run a cash session and print a Z-report at the end of the day.
Restaurant GST on the bill
Each bill line carries the GST rate set on the item; a packing charge line is ready with SAC 998540. Service charge is off by default and shown as its own removable line when you add it.
Stock and purchase
Buy vegetables, dairy and packaging on purchase bills and track stock by godown. Recipe yield and cooking loss are not built yet.
Outlets and staff roles
Run each outlet as a store under one business. Offer cashier, store manager and accountant roles; a cashier cannot see cost price or another outlet's sales.
Books and GST returns your CA can read
The day's bills, purchases and bank entries land in one set of double-entry books. GSTR-1 and GSTR-3B are prepared from them, and your CA gets read-only access.