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Finocket for Restaurants

Challenges

The manual work this trade still runs on, what it costs, and what changes.

  1. The POS and the books are two systems

    How it is done today
    The POS prints the bill; every week someone exports sales to Excel and the accountant re-keys them into Tally.
    Cost or risk
    Sales in the books and in GSTR-1 drift from what the till printed, and re-keying takes staff time every week.
    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.

  2. Kitchen orders go on handwritten slips

    How it is done today
    Captains write KOTs in a carbon book or shout orders; changes are scribbled over.
    Cost or risk
    Dishes leave the kitchen without reaching the bill, and nobody can show why a table's bill is short.
    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.

  3. Day-end cash never matches

    How it is done today
    The manager counts the drawer, writes the figure in a register and sends a photo on WhatsApp.
    Cost or risk
    Shortages are found days later with no record of who ran the till.
    With Finocket
    Cash sessions per till, parked bills and a Z-report at close; the difference is recorded with a reason.

  4. Aggregator payouts are matched by hand

    How it is done today
    The owner downloads Swiggy and Zomato statements and ticks payouts against the bank in Excel.
    Cost or risk
    Commission, ads, funded discounts and TDS/TCS withheld go unchecked, so the margin on delivery is a guess.
    With Finocket
    Bank statement import and reconciliation work today. Not yet available. Reading aggregator payout statements line by line is planned, read-only.

  5. Mandi and market purchases have no bills

    How it is done today
    Vegetables, dairy and meat are bought in cash; the receipts sit in a drawer, if they exist.
    Cost or risk
    Input tax credit is lost where it is allowed, and food cost per outlet is unknown.
    With Finocket
    Purchase bills against each supplier, a photo scan of the receipt, and stock received into a kitchen godown.

  6. The GST rate is whatever the POS vendor set

    How it is done today
    A rate is typed once at POS setup and nobody revisits it when the outlet's premises status changes.
    Cost or risk
    A wrong rate on every bill for a whole financial year.
    With Finocket
    The rate on each bill line is the one set on the item, which you and your CA choose. Per-outlet specified-premises status by financial year can be recorded; it does not set a rate yet.

  7. Branch sales arrive by phone at night

    How it is done today
    Each outlet manager calls or messages the day's total to the owner.
    Cost or risk
    No per-outlet view of sales, margin or stock until month end.
    With Finocket
    Each outlet is a store with its own manager scope; reports show sales by outlet the same day.

  8. Month-end is a chase for paperwork

    How it is done today
    The CA asks for bill books, purchase receipts and bank statements over WhatsApp.
    Cost or risk
    Returns go in late, or are filed on estimates.
    With Finocket
    The CA works in the workspace with read-only access and prepares GSTR-1, GSTR-3B and the 2B reconciliation from your books.
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