Everything your restaurant runs on
The floor, three ways
Tables as cards for phones, a clean 2D plan, or the room in 3D. Every chair has its own state, order and note, so allergies follow the guest, not the table.
- The best table suggested for each party, or two pushed together
- Time until each table frees up, learned from your own service
- Tables that need you come first: calling, bill, food ready
Reservations and waitlist
A booking holds a real table, so the floor never seats a walk-in where a reserved party is about to arrive. The waitlist quotes honest times.
- Time slots that can't fit a party are greyed out
- Guest history and past no-shows while you book
- WhatsApp confirmations and "your table is ready" messages
QR ordering at the table
Each table gets a printable QR card. Guests pick their seat, order from their phone and watch their food move from the kitchen to the table.
- Prices always come from your menu, never the phone
- Orders from a table nobody seated wait for staff to approve
- Guests can call a waiter or ask for the bill
Kitchen display
One ticket per table, grouped by seat, with allergy notes in red. Course firing holds mains until starters are served, then releases them.
- Tap a dish: new, cooking, ready
- Stations and cloud kitchens each get their own screen
- Takeaway, delivery, phone and Swiggy or Zomato orders arrive as tickets
POS and payments
Takeaway, delivery and phone orders with a daily token number, and table billing from the same screen.
- UPI scan-to-pay QR for the exact amount
- Split payments: part UPI, part cash, or one per seat
- Discounts only for owners and managers, each one logged
AI agents that work while you serve
They use the same tables, menu and opening hours as your staff, so a booking from the phone lands on the same floor.
- नमस्ते, आज रात 8 बजे दो लोगों के लिए टेबल मिलेगी?Hi, a table for two at 8 tonight?
- जी हाँ, 8 बजे के लिए टेबल खाली है। किस नाम से बुक करूँ?Yes, there's a table at 8. What name should I book it under?
- राहुलRahul
- राहुल जी, आज रात 8 बजे, दो लोग। बुक कर दूँ?Rahul, tonight at 8, two people. Shall I book it?
- हाँ, कर दीजिए।Yes, please.
Phone agent
- Answers in Malayalam, Hindi, Tamil, Kannada and English
- Books real free tables and takes orders
- Reads every booking back before it is made
- Passes the caller to staff when it should
ഇന്ന് രാത്രി 4 പേർക്ക് ടേബിൾ കിട്ടുമോ?
ഉണ്ട്! 8:30-ന് ഒരു ടേബിൾ ഫ്രീ ആണ്. ആരുടെ പേരിൽ ബുക്ക് ചെയ്യണം?
Anupama
ബുക്കിംഗ് ഉറപ്പിക്കാമോ?
4 പേർ · ഇന്ന് 8:30 pm · Anupama
WhatsApp agent
- Replies in the language the guest writes in, Manglish too
- Confirm cards with buttons before anything is booked
- Looks up a guest's own booking or order, and takes complaints for your team
- Your team can take over any chat
WhenChicken runs low
ThenDraft a purchase order
WhenA table waits 20 minutes
ThenAlert the manager
WhenIt's 11 pm
ThenWhatsApp today's sales
Automations and suggestions
- When this happens, do that: alerts, purchase orders, WhatsApp summaries
- AI suggestions on prices, stock and guests to win back
- Nothing changes until you approve it
Tools that find the money a restaurant quietly loses.
Each one starts from a problem owners live with, and works from the numbers the system already has: bills, recipes, stock counts and bookings.
Stock Leakage
Stock goes missing and nobody can say where.
What your dishes should have used, by recipe, against what your stock counts found. Every rupee that went missing, item by item, with the likely reason and what to do about it.
- Spoilage, heavy portions or theft, told apart
- Food cost the recipes say against what it really was
- Short deliveries from suppliers, and which counts found losses
Direct Orders
Delivery apps take a quarter of every order.
Your own ordering link and QR code for pickup and delivery, with an offer for ordering direct. Print a card for every Swiggy and Zomato parcel, and see the commission you didn't pay.
- Orders go straight to the kitchen; guests pay at pickup or to the rider
- Opening hours, delivery areas and a spam check built in
- Commission saved this month, and how many orders came direct
Profit today
You find out at the month's end whether you made money.
Today's profit after food cost, wastage, cash spent, app commission and today's share of rent, salaries and bills. Compared with a usual day like this, with the one reason it moved.
- Set your monthly costs once
- Yesterday and the month so far beside today
- Sent to managers every night with the daily summary
Prep Planner
The kitchen either runs out or throws food away.
How many plates of each dish to get ready for today or tomorrow, from your last four same weekdays and the bookings already made, with the ingredients it takes against your stock.
- A likely number and the range from a quiet day to a busy one
- Lunch and dinner split, dishes going up or down
- Printable for the kitchen
Staff Coach
New staff take weeks to learn the menu.
Five questions a day on your own menu: veg or non-veg, prices, sections, what each dish is, and for the kitchen, portions, garnish and cooking times. Wrong answers come back until they stick.
- Made from your menu and dish standards, nothing to write
- Menu cards to learn from on any phone
- Managers see each person's score and what they get wrong
Service Rescue
Unhappy guests stay quiet, then post the review.
Once the mains are on the table, the table panel asks the waiter to check in. "Not happy" alerts the managers at once, so the problem is put right before the bill.
- A reminder when a table hasn't been checked on
- An urgent alert for every unhappy table until it's fixed
- Problems caught and fixed each week, on the Reviews screen
Table T3 · mains served 7 min ago
T3The mains are on the table. Ask how everything is.
Alert to managers · now
T3: “Biryani came out lukewarm”
Noted by Meera
Fresh biryani out in 6 minutes. Fixed before the bill.
Menu and menu engineering
Edit dishes and prices, mark anything sold out in one tap, and see at a glance which dishes are winners, crowd pullers, hidden gems and slow movers.
- Photograph your printed menu: dishes, prices and veg marks filled in for you to check
- Sold-out reaches the floor, POS, QR menu and the agents instantly
- Food cost per plate and margin as you type
Stock, suppliers and purchase orders
Recipes use up stock as dishes sell. When something runs low, a purchase order is drafted for the right supplier.
- Counts, wastage and use-first dates
- Supplier price history and on-time ratings
- Receiving a delivery restocks inventory
Close the day, see the month
Count the cash drawer against what the bills say, record petty-cash payouts and tick off UPI and card. Unusual discounts and cancelled bills are flagged.
- Every bill from every channel, with CSV and Excel export
- GST due for the month at a glance
- Cancel a bill with a reason; the number stays used, as GST requires
Analytics and several outlets
Busy hours, dish winners and losers, channels and repeat guests. Run more than one outlet? See them all side by side, with the one that's slipping first.
- Kitchen speed and table turn times
- Health score per outlet
- Menus and branding copied between outlets in one click
Team, shifts and the audit log
Invite staff with a link on WhatsApp. Owners, managers, waiters and kitchen staff each see the screens their job needs, and every discount and price change is recorded.
- Per-person screen access on top of the role
- A week of shifts drafted from your busy hours, clock-in and tips
- Filter the log by person or anything worth a second look
And everything around the service
The rest of the system, on the same login. Each person sees only the screens their job needs.
AICNI RESTRO
À la carte
Everything below comes with every login. No extra charge for any of it on Growth.
Menu from a photo
INCLUDEDPhotograph your printed menu and the dishes, prices and veg marks are filled in for you to check, so a new restaurant is set up in minutes.
Today's dashboard
INCLUDEDSales so far against the same day last week, the floor right now, bookings, the kitchen and what needs you.
Delivery
INCLUDEDAssign riders and follow each order from the kitchen to the door, with delivery times learned from your own past trips.
Guest profiles
INCLUDEDVisits, spend, allergies and preferences for every guest, grouped into new, regular, at risk and lapsed, with birthdays.
WhatsApp offers
INCLUDEDSent only to guests who agreed to them, with who came back within 30 days and what they spent.
Reviews
INCLUDEDA short rating page after the visit, Google reviews pasted in, AI-drafted replies, and an alert for every unhappy guest.
Quality
INCLUDEDA standard for each dish with a reference photo, guest complaints linked to dishes, and a quality score per dish.
Food safety
INCLUDEDFridge, freezer and hot-holding temperatures checked against FSSAI limits, the daily hygiene checklist, first-in-first-out expiry.
Alerts
INCLUDEDOne list of what needs you now: food waiting, bills asked for, late bookings, low stock, guest complaints. Each clears itself when fixed.
Reports
INCLUDEDSales by day and hour, dish sales, GST with CGST and SGST, invoice gaps, stock used and wasted, delivery times. CSV export.
Cloud kitchens and home chefs
INCLUDEDSend dishes to stations, cloud kitchens or home chefs, each home chef with an FSSAI licence and a daily plate limit.
Guest support
INCLUDEDComplaints, refund questions, lost items and call-back requests taken by the AI agents reach your team as alerts.
Your branding
INCLUDEDYour logo and colour across the app, and your GSTIN, FSSAI number and your own thank-you message on every bill.
Works with what you already use
No new hardware. It runs in the browser on the phones, tablets and laptops you have, and plugs into the services you pay for today.
UPI, card and cash
Exact-amount UPI QR on every bill
Thermal printers
80 mm receipts and kitchen tickets from the browser
WhatsApp Business
The AI agent, confirmations and offers
Your phone number
The voice agent answers through Exotel
Swiggy and Zomato
Orders straight to the kitchen through an aggregator bridge
Accounting and Zapier
Signed webhooks for every paid bill
Run a sample service yourself.