A tab per table. One bill at the end.
The counter keeps a running tab for every table — add to it through the evening, print once when they ask. Your menu sits in sections you can actually find, and none of it stops when the internet does.
Cafés, bakeries and QSR
Order and pay at the counter. This is the case BillSure already does end to end — a menu in sections, a quick bill, and the day's numbers at close.
Small table-service places
Waiters take orders on paper and call them to the counter, which keeps a tab per table and prints one bill at the end. That's the shape it's built for — and the part it isn't.
Cloud kitchens and takeaway counters
Every bill records whether it was dine-in, takeaway, delivery or an aggregator order, so the split is in your reports instead of in your head.
Ten tables open, and none of them a guess
A tab is a bill you haven't printed yet. Start one, add to it as the order grows, and settle it when they ask for the bill.
Each tab says which table it is
Table, covers and how long it's been open — "T6 · 4 covers · ₹1,240 · 22m" — as a strip of chips above the till, not a list that pushes the screen around. The table prints on the bill.
It works if you don't number your tables
Plenty of small places don't — the staff know what goes where. The label is optional, and a tab still reads by its covers, items, running total and the clock since it opened.
An open tab costs you nothing
No bill number is burned until it's printed, and stock moves at settlement rather than when an item is added — so a tab that walks away never leaves a hole in your invoice sequence.
Dine-in, takeaway, delivery, aggregator
Marked on the bill with one tap, printed when it isn't a plain dine-in, and kept on the record so the month's split is a report rather than an argument.
A menu you can find things in
A pharmacist types a name. Nobody browses a menu by typing, so every item belongs to a section — Starters, Dosas, Beverages — and the section is how you pull it up.
Type the section, get the section
Search matches the section as well as the name and the code, so "beverages" brings up the whole list at once. No filter dropdown to learn — the search box already is one.
Your menu, from your spreadsheet
Import the price list you already keep. The section column maps itself whether you called it group, type, department or menu section, and a dry run shows exactly what a file would change first.
It calls them menu items
A restaurant's screens say Menu Items and Orders where a shop's say Items and Invoices. Wording only — nothing about how bills, stock or reports work changes with it.
The bill, with what a food business has to print on it
Your FSSAI licence number sits on the bill beside your GSTIN, per-line tax rates and a gap-free invoice sequence.
FSSAI on the receipt
Entered once in Settings and printed from then on — including for a grocery shop selling packaged food, because it's a licence you hold, not a business type we guessed at.
Cash, card, UPI — and part payments
The payment method is chosen at settlement, a discount can go on one item or the whole bill, and a part payment leaves the balance carried on the bill itself.
GST your accountant can take
A tax rate per item, an invoice register for any date range as CSV, and a monthly summary net of the credit notes you issued.
And underneath, a till that doesn't stop
A restaurant is a business before it's a restaurant. All of this came first and is running in a real shop today.
- Bills when the internet is down. Saved on the device, synced when it returns.
- Staff accounts with PINs. Every bill carries the name of whoever raised it, and the cashier can change mid-service without losing a tab.
- An activity log nobody can edit. Including who voided what, and why.
- What sold, and what it earned. Per-item sales, revenue trend, and margin if you enter cost prices.
- Stock, if you want it. Packaged goods to the batch and expiry — switched off if your kitchen doesn't work that way.
- Installs like an app. On the counter till, a laptop, or a phone — no app store account.
Every plan has every feature. We switch off the parts a place like yours doesn't need, so the screen stays the size of the job — pricing is per billing device.
What it doesn't do yet
Everything above is built and tested. No restaurant is running on it yet, which is the most honest thing on this page — here's the rest, so you find out now rather than on a Friday night.
- One billing counter. Tabs are opened, added to and settled on the till that owns them. Waiters can't take orders on a second device — they take them on paper, the way most small places already work.
- Open tabs live on that device. They're held in the till's own storage so they survive an outage — but clearing the browser's data or re-pairing the device takes any unsettled tabs with it. Printed bills are safe; open ones aren't yet.
- No kitchen printing or KOT. Nothing routes an order to a kitchen or bar printer.
- No split bills. One bill per tab. Groups that share usually settle between themselves after one person pays.
- No Swiggy or Zomato integration. You can mark a bill as an aggregator order, but nothing imports those orders or reconciles the commission.
- No floor plan or reservations. A table is a label on a tab, not a seat on a map, and there's no booking diary.
- No recipe-level stock. Selling a dosa doesn't deduct rice and ghee. Stock works at the thing you sell, not its ingredients.
- No tips, wastage or shift reports. No tip line on the bill, no wastage log, and no daypart breakdown.
- Thermal printer drivers. Printing goes through the browser, not a direct ESC/POS connection.
- More than one outlet. One place per account today.
If one of these is the thing you can't run without, say so when you get in touch — for this vertical especially, it's genuinely how the order gets decided.
Questions worth asking
Starting with the two that decide whether this fits your place at all.
Can my waiters take orders on their phones?
Not yet, and it's the honest limit of what's built. The counter owns every tab: waiters take orders on paper and call them in, which is how most small places already run. Ordering from a second device is a different architecture rather than a missing screen — it's written up, and it isn't pretending to be close.
What happens to open tabs if the till's browser is cleared?
They're lost, and you should know that before you rely on it. Tabs live in that device's own storage, which is what lets them survive an internet outage — but clearing site data or re-pairing the device takes any unsettled tab with it. Printed bills are already on the server and are safe. Making tabs durable server-side is the next thing this vertical needs.
Do I have to number my tables?
No. Plenty of small places don't, because the staff know what goes where. The label is optional and the list stays usable without it — a tab reads by its covers, its item count, its running total and how long it's been open.
Does it handle Swiggy and Zomato orders?
Only as a label. You can mark a bill as an aggregator order so the month's split is a report rather than a guess, but nothing imports those orders or reconciles the commission that's already been taken off. If that reconciliation is the thing you need, say so — it's the open question for this vertical.
Will it print my FSSAI licence on the bill?
Yes. You enter it once in Settings and it prints from then on, beside your GSTIN. It isn't gated on being a restaurant either — a grocery shop selling packaged food holds one too.
Nobody is running a restaurant on this yet. Why would I be first?
Because being first is the only time you get to decide what gets built. The billing underneath has been running in a real shop for months; what's new is the menu, the tabs and the food-business fields. We set you up ourselves and the next features come from what you hit — and everything we can't do yet is listed above rather than discovered in week two.
Be the first café on it
Leave your email and we'll set you up ourselves — your menu, your sections, your staff. Being early here means the next features are the ones you ask for.
No spam — one reply from a person, usually within a day. What we do with it.