Restaurant POS & Management

One POS for Dine-In, Takeaway, Delivery and Corporate Orders

A restaurant is a counter, a kitchen, a store room and a payroll running at the same time. Puvnaa covers the cashier screen where orders are taken and the back office behind it: purchasing and wastage, staff and salaries, mess and catering, settlements and the reports management reads afterwards.

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Restaurant POS table view showing Family Hall, Ground Floor and Outdoor areas with table occupancy, Merge Bills and Switch Table controls Restaurant POS table view showing Family Hall, Ground Floor and Outdoor areas with table occupancy, Merge Bills and Switch Table controls

From Table to Settled Bill

An order starts at a table, a counter or a delivery call, moves through the kitchen, and ends as a settled bill at cashier closing. These four cover the front of that run, where the order is actually taken.

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POS and cashier screen
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POS & Cashier

The cashier opens a table and builds the order from there. Merge Bills brings two tabs onto one bill when a group joins up, Switch Table moves an open order to a different table, and Refresh pulls the current floor state. Unpaid keeps the orders still owing in view.

Table and table area configuration
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Table & Floor Management

Tables and Table Areas set up the floor plan: Family Hall, Ground Floor and Outdoor each hold their own tables, from F01 to F06 and T01 to T10. The POS shows which of them are occupied and which are free without anyone walking the floor to check.

Items, categories, variations, addons and special price
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Menu & Product Setup

Items sit under Item Categories, with Item Variations for size or portion and Item Addons for extras ordered alongside. Special Price handles rates that differ from the standard card, so the menu is configured once and the POS reads it.

Delivery, takeaway and corporate sale order types
04

Delivery, Takeaway & Corporate

The same screen takes orders that never touch a table. Delivery, Take Away and Corporate Sale each open as their own order type, riders are handled through Rider Machines and Delivery Swipe Machines, and Scan QR is available at the counter.

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order types taken from one screen: dine-in, takeaway, delivery and corporate sale

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report groups: financial, cash and expense, stock and purchase, sales, catering and ledger

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system covering the counter, the store room, payroll, mess and catering

Behind the Counter

Taking the order is the visible part. Keeping the kitchen supplied, the staff paid and the second revenue lines running is where a restaurant is actually managed.

Once an order is placed the cashier moves to the next table, so the Order Board carries what is still open. Floor and kitchen staff read status from it rather than interrupting the till, and Order Statuswise reporting reads the same movement back afterwards.

Order board showing live order status

Order Board

Orders in progress on one board, separate from the screen that created them.

Suppliers and Purchase Categories sit behind the Purchase entry, GRN records what actually arrived, and Purchase Return covers what goes back. Wastage Entry captures spoilage and preparation loss as its own transaction, so material that never reached a plate is not quietly absorbed into consumption.

Suppliers, purchase, GRN, purchase return and wastage entry

Inventory, Purchase & Wastage

Supplier to purchase to GRN to stock, with wastage and returns recorded against the same trail.

Employees, Attendance, Salary Entries, Allowances and Employee Fine cover payroll, with Employee and Branch Document Expiry flagging papers that lapse. Alongside it, Employee Cash tracks Issue Cash, Return Cash and Deposit to Bank, and Petty Cash Expenses records small spends against the branch.

Employees, attendance, salary and employee cash

HR, Payroll & Employee Cash

Staff records, attendance and salary alongside the cash your team handles day to day.

Mess Packages define what a subscriber signs up for, Mess Subscriptions hold who is on which package, and Mess Menu sets what is served. Mess Due Payments follows what subscribers still owe, with Mess Due Pending reporting the balance.

Mess packages, subscriptions, menu and due payments

Mess Management

Subscription meals run on their own packages, menu and dues, not on the dine-in till.

Enquiries are logged and answered with Quotations. Pending Orders and Order Delivery Management carry the job through to the event, then Generate Invoice and Invoice List raise the billing and Receipts record what came in. Transfer Cash to Main Branch and Deposit Cash close off the money side.

Catering enquiries, quotations, invoices and receipts

Catering Management

Enquiry to quotation to order to delivery to invoice to receipt, as its own pipeline.

Branches, Branch Setup and Sync Monitor hold the outlets together, so a group runs several kitchens on one system rather than a separate install per location.

Order board showing live order status

Order Board

Orders in progress on one board, separate from the screen that created them.

Once an order is placed the cashier moves to the next table, so the Order Board carries what is still open. Floor and kitchen staff read status from it rather than interrupting the till, and Order Statuswise reporting reads the same movement back afterwards.

Suppliers, purchase, GRN, purchase return and wastage entry

Inventory, Purchase & Wastage

Supplier to purchase to GRN to stock, with wastage and returns recorded against the same trail.

Suppliers and Purchase Categories sit behind the Purchase entry, GRN records what actually arrived, and Purchase Return covers what goes back. Wastage Entry captures spoilage and preparation loss as its own transaction, so material that never reached a plate is not quietly absorbed into consumption.

Employees, attendance, salary and employee cash

HR, Payroll & Employee Cash

Staff records, attendance and salary alongside the cash your team handles day to day.

Employees, Attendance, Salary Entries, Allowances and Employee Fine cover payroll, with Employee and Branch Document Expiry flagging papers that lapse. Alongside it, Employee Cash tracks Issue Cash, Return Cash and Deposit to Bank, and Petty Cash Expenses records small spends against the branch.

Mess packages, subscriptions, menu and due payments

Mess Management

Subscription meals run on their own packages, menu and dues, not on the dine-in till.

Mess Packages define what a subscriber signs up for, Mess Subscriptions hold who is on which package, and Mess Menu sets what is served. Mess Due Payments follows what subscribers still owe, with Mess Due Pending reporting the balance.

Catering enquiries, quotations, invoices and receipts

Catering Management

Enquiry to quotation to order to delivery to invoice to receipt, as its own pipeline.

Enquiries are logged and answered with Quotations. Pending Orders and Order Delivery Management carry the job through to the event, then Generate Invoice and Invoice List raise the billing and Receipts record what came in. Transfer Cash to Main Branch and Deposit Cash close off the money side.

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What management reads afterwards

Taking orders is one thing; knowing what the day earned, what the store room holds and who still owes money is another. These six cover the closing and reporting layer.

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Settlements and cashier closing reports

Cashier closing, not just billing

Creating an order and settling a shift are separate acts. Settlements closes off what was collected, and the Cashier Daily Report and Cashier Closing Report are what a shift is signed off against rather than a till count taken on trust.

Hourly, daywise, order type and item wise sales reports

Sales read several ways

Hourly Sales shows when the rush actually lands, Daywise Sales and the Monthly Daily Statement give the longer shape, and Item Wise Sales says what is selling. Order Level, Order Typewise, Order Statuswise and Round Off cover the detail underneath.

Restaurant POS table view across Family Hall, Ground Floor and Outdoor
Stock, material usage and purchase price history reports

Stock that reconciles

Opening and Closing Stock brackets the period, Material Usage shows what the kitchen actually consumed, and Stock Report and Stock Detailed carry the position. Purchase Report, Purchase Main and Purchase Price History show what you paid and how the rate moved.

Restaurant POS screen with dine-in, delivery, takeaway and corporate sale controls
P and L, VAT 201, trial balance and balance sheet

Statements, not guesswork

The P&L Report, Trial Balance and Balance Sheet come out of the same system the orders were taken in, with the VAT 201 Report for filing. Salary Export and Tally Export hand the data on where an accountant needs it elsewhere.

Restaurant POS screen with dine-in, delivery, takeaway and corporate sale controls
Customer and supplier ledger statements and pending balances

Who owes, and who is owed

Customer Ledger Statement and Customer Pending Credit show what is still to come in, with Due Collection Report following it up. Supplier Pending Bills, Supplier Ledger Statement and Supplier Payment Report cover the other direction.

Branch setup, role access and sync monitor

Masters, roles and sync

Branches, Customers, UOM, Banks, Swipe Machines, Coupons, Credit Cards, Vehicles and Expense Categories are configured once as masters. Role Access decides what each login opens, Tax and General Settings hold the rules, and Sync Monitor shows where data stands between outlets.

Restaurant management software navigation covering POS, inventory, HR, catering and reports

Frequently Asked Questions

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Can one POS handle dine-in, takeaway, delivery and corporate orders?

Yes. The cashier screen opens on the table view, and Delivery, Take Away and Corporate Sale sit beside it as their own order types. A dine-in order can be moved with Switch Table or combined using Merge Bills, and Unpaid keeps anything still owing in view until it is settled.

How long does it take to get started?

A working setup can be configured and running within 8 weeks. The timeline depends on how many outlets and table areas are set up, the size of the menu with its variations and addons, and whether mess and catering are switched on alongside the restaurant.

What does the software cost?

The software is offered on annual plans of ₹4,999 (Basic), ₹7,999 (Business, with Multi-Branch Management) or from ₹14,999 (ERP / Custom) per year, depending on the modules enabled, the number of branches, and whether mess and catering management are included.

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Tell us how your restaurant runs today: your floors and tables, how takeaway and delivery orders come in, how the kitchen is supplied and how shifts are closed. We will show you which screens replace which register.

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