TablID Cloud POS · QR menu & ordering
A paper menu can’t tell them the fish is finished.
Your dishes, photographed, with a clear price and a veg or non-veg mark, on the phone already in their hand. Half plate or full, they pick. When the kitchen runs out, every table knows before they order it — and every order reaches the kitchen the second it is sent.
In your plan — from ₹7,000 a year, all taxes included.
How it works
Everything you already do. Nothing written twice.
Your restaurant works. The pad, the shout, the diary — they work. What they cost you is the second time you write a thing down, and every place a number can go missing between the table and the till.
- The waiter writes the round on a pad.
- The waiter taps it on their own phone.
- Somebody carries the slip to the kitchen.
- The kitchen has it the second it is sent.
- “Whose butter chicken is this?”
- Every dish carries its table number.
- A dish runs out and the floor finds out at the table.
- Mark it finished once. Every phone in the room updates.
- The bill is added up by hand, twice, to be sure.
- The bill totals itself, GST and all, and prints.
- What is left in the store is anybody’s guess.
- What is left, what it cost, and what the dish it goes into earns you.
- Today’s takings are known tomorrow morning.
- Today’s takings are on your phone right now.
- Last month’s regulars are in somebody’s memory.
- Who came back, how often, how much — on a screen.
You do not have to change how you run the place.
Guests can order from their own phone, or your waiter can take the order the way they always have. A kitchen with a screen sees the order on the screen; a kitchen without one gets a printed slip. You choose which parts you want, and you can change your mind.
Watch one tap travel.
Nobody has to wonder where their food is. The kitchen moves each dish along, and when the last one is done the guest’s phone and your floor say so on their own. Nobody has to remember to mark the order ready.
The guest’s phone
Ready in about 15–20 min
- 2 × Hyderabadi Dum BiryaniQueued
- 1 × Paneer TikkaQueued
The bill so far
₹960
The kitchen screen
Table 4
Waiting 11 min
2× Hyderabadi Dum Biryani
Queued1× Paneer Tikka
less spicy
Queued
Your floor
Table 4
With the kitchen
Round 2 · ₹960
A screen in the kitchen, or a printed ticket. Your choice.
This is the part most software gets wrong for a kitchen like yours: it assumes a screen, a stand and somebody free to tap it. TablID works either way, and the choice is a setting, not a different product.
If you have a screen
Any old tablet, laptop or TV with a browser
- Dishes appear as they are ordered, oldest first, so nothing quietly ages at the bottom.
- Each dish is ticked off on its own — two starters up and a main still cooking is the normal case.
- The internet drops and it keeps working, then catches up when the line is back.
- No ticket is lost, and no dish is cooked twice.
- The guest is told an honest waiting time, from the dishes ordered and how loaded the kitchen is right now.
If you don’t
A thermal printer, and paper slips
- The slip prints itself the moment the order is accepted. Nobody has to remember to press print.
- One slip per order: table, time, dishes, portions, and whatever the guest asked for.
- Bluetooth, or a printer on your restaurant’s wifi. Your staff app holds the connection open, so no ticket costs a re-pair — on an iPhone the same as on Android.
- Kitchen slips on the printer in the kitchen, drinks on the bar’s, bills on the one at the till — each on its own 58 mm or 80 mm roll.
- Reprint any round if a slip is lost or a cook needs it again.
KITCHEN
2 × Hyderabadi Dum Biryani
1 × Paneer Tikka
** less spicy
Round 2
This is the ticket. It leaves the printer the moment you accept the order, with the table, the round, and exactly what the guest asked for, in their own words.
A dinner rush is the only test that counts.
The order is written to the database before anything else happens, so a phone that loses signal, a browser that reloads or a tablet that sleeps cannot take an order with it. That is the one thing we refuse to compromise on.
You should not have to be at the counter to know.
Who ordered, what’s late, what’s still owed — one screen, no shouting across the room, no pad to reconcile at closing. At home, at the market, or at your second branch, the answer is the same distance away.
Every order, every change of price and every settlement is recorded with who did it and when. Not to police your staff — so that when a figure looks wrong at the end of the night, there is somewhere to go and look.
Today
What has come in, which tables are running, what has been settled — and what the day cost you in food. Live, not last night’s summary.
Any day, afterwards
Open any past date, open any single bill, see every dish on it and what time it was ordered. Print it again if you need to.
Your regulars
Guests are recognised by phone number, so you can see who comes back, how often, and what they have spent with you.
What they thought
Guests can leave a rating and a line after they pay. You see it; it does not go on a public review site first.
Proper GST bills
Registered, composition or unregistered — the bill says the right thing, numbered in an unbroken series per financial year.
Your menu, from your hand
Change a price, add a dish, or mark something finished, from wherever you are. Guests sitting at a table see it within seconds.
Opening hours
Set the week once. Outside your hours the menu says you are closed instead of taking an order nobody will cook.
Your own page on the internet
A link with your menu, photos, hours and directions, and a number to ring to book a table. Put it in your Instagram bio or send it on WhatsApp — no printing, always current.
Your waiters already own the hardware.
Each waiter signs in on their own phone with their phone number. No shared machine at the counter, no queue to bill, no device to hand around and lose. The moment a guest orders it is on your waiter’s screen; one tap accepts it and claims the table.
It is an app, not a website. Your staff run TablID from a real app on their own phone, iPhone or Android. One screen to learn, and it holds the printer connection open so tickets keep printing on their own all evening. A waiter with both hands full can speak the round instead of tapping it — in Bengali, Hindi or English — and check it before it goes. Your guests still install nothing.
Add a waiter in a minute, remove one in a second. You invite them by phone number and they are in. When somebody leaves, you turn their access off from your phone — no password on a sticky note to worry about, and no machine to take back.
One order, from the table to the bill
- 1
The guest scans the card
Their phone camera opens the menu. There is nothing to install and nothing to log into.
- 2
They order, or the waiter does
A guest who would rather tell the waiter tells the waiter, and the waiter taps it on their own phone. Both end up in the same place.
- 3
The kitchen has it at once
On a screen, dish by dish, or as a slip that prints itself the moment the order is accepted.
- 4
The bill totals itself
GST and all, and prints. Guests pay you directly, on your own UPI.
What the guest sees
Every dish, photographed
A clean plated photograph for each one, with no photographer and no shoot. Swap in your own picture for any dish whenever you like.
Half plate or full
The guest picks the portion, with a clear price and a veg or non-veg mark on every dish.
Search, and every category
The menu is laid out by category, with a search for the dish somebody cannot find.
A note on any dish
Notes such as “no onion” travel with the dish, and the kitchen reads them in the guest’s own words.
Sold out means sold out
Mark a dish finished once and every phone in the room updates. A dish marked sold out cannot be ordered.
The bill so far
The guest can watch the running bill round by round, and gets a proper GST invoice at the end of it.
Your menu in their language
Add Bengali or Hindi for the whole menu, paid for once, and the guest taps which language they want to read.
No commission
The money never passes through us, so there is no cut to take and no settlement to wait for.
What you need
- An Android phone. Any one you already own.
- Wifi, or mobile data on that phone.
- Your menu on paper, so we can read it in.
- Your waiters’ phone numbers.
Straight answers
- Do my guests have to download anything?
- No. Their phone camera opens the menu and they order from the same screen — nothing to install, nothing to log into. A guest who would rather tell the waiter still can.
- Does the kitchen need a screen?
- No. A thermal printer, over Bluetooth or your own wifi, prints the ticket by itself the moment you accept an order, and your cooks read paper exactly as they do today. A screen is the other option, not the requirement.
- What happens to an order if the signal drops?
- It is already safe. The order is written to the database before anything else happens, and the kitchen screen keeps working through a drop and catches up when the connection is back. No ticket is lost, and none is served twice.
- Does TablID take a cut of each order?
- No. On your own dine-in orders TablID takes nothing. Guests pay you directly, on your own UPI, so there is no commission to take and no settlement to wait for.
Try it for a month. Nothing to pay first.
We will read in your menu, print your table cards and sit with you through one dinner service. If it does not make your evening easier, you owe us nothing and you keep your paper.