Features | Easy Restro

Ordering

The table orders itself

A printed code turns every table into its own ordering terminal — one your diners already know how to use, because it is their own phone.

Nothing to install: The camera app opens your menu in the browser. No download, no sign-up, no account before someone can order a plate of momo.
A menu that reads on a phone: Compact rows rather than tall picture cards, so roughly five dishes fit on screen at once and a long dish name is never cut in half.
Notes that reach the cook: “No chilli — allergy” is attached to that dish, not to the order, and prints in bold on the kitchen ticket. The same dish ordered twice with different notes stays two lines.
Native apps too: Regulars who would rather have an icon on their home screen get iOS and Android apps with the same menu, cart and bill.

Kitchen & floor

A full-screen queue with nothing on it but the food. Built for a monitor bolted to a wall and hands covered in flour.

Oldest first, always: Tickets queue in the order they arrived and change colour as they age, so the one that has been waiting longest is the one you cannot miss.
One tap advances: Pending to preparing to ready, with the floor seeing each change the moment it happens. No shouting, no clipboard.
A floor console that matches: Staff work an orders board and a table map on any tablet or phone — and mark bills paid, which is the one action that frees a table.
It keeps up: The kitchen screen asks for only the tickets it needs, so a restaurant with twenty thousand orders behind it loads as fast as one on its first week.

Inventory

Stock tracking that admits not everything should be tracked. You choose, dish by dish, and the rest behaves exactly as it always did.

Opt in per item: Bottles, packets and portions are worth counting. Milk, tea leaves and masala are not — counting “servings of tea” against a ten-litre can is bookkeeping with no payoff.
Deducts as it sells: Stock comes off the moment an order is placed, not at the end of the night, so two tables cannot both be sold the last bottle.
It names the shortfall: An order that cannot be filled is refused before anything is written, with the reason in plain words: “Not enough in stock: Coke (only 2 left).”
Low-stock warnings: Set a threshold per item and get told while there is still time to buy more, rather than when a diner asks for it.

Finance

What came in, what went out, what is left — and whether the cash is actually in the drawer.

Sales are read, never typed: Revenue is summed from the dishes actually billed, using the same rows the invoice was built from. A report that disagreed with the bills your diners were handed would be worse than no report.
Cancelled dishes do not count: A dish called off mid-service leaves the total. Systems that stamp a figure at order time and never reduce it quietly overstate every day they run.
Expenses on the other side: Record what you spend and what arrives on purchase orders, and see the two halves of the ledger next to each other.
Your day, not UTC’s: Daily figures are bucketed in Nepal time. Without that, “today’s sales” would end at 05:45 the following morning.

Staff

A login each, with reach that stops where the job does.

Permissions, not job titles: A role name grants nothing on its own. Access is a list of permissions you set, so “manager” means what it means in your restaurant.
Leave without losing history: A waiter on leave is switched off rather than deleted, and comes back to their own record instead of a new blank one.
The owner’s console stays the owner’s: Prices, plans and business details sit behind the admin account. A chef with a tablet cannot reprice your menu.
Diners can never pay themselves off: Only a staff member can mark a bill paid. The diner’s screen then clears itself and the table frees — but the decision was always yours.

Invoicing

Sequential, per restaurant, reset each calendar year — the way an auditor expects to find it.

INV-2026-0001: Your own sequence, starting at one. Ten restaurants on the platform all issue their own 0001, and a number never repeats within yours.
No number for nothing: A sitting whose rounds were all cancelled closes with nothing owed and consumes no invoice number. The counter does not advance on a gap.
The same bill everywhere: Diner app, staff console and printer all render one document. Reopen it from the orders board any time.
Prints on thermal paper: Laid out for an 80mm roll, monospaced so the amounts line up in a rail down the right edge whatever the dish is called.

Trust

A table code is printed in plain sight. That is a problem worth solving properly.

The problem: Anyone who walks past can read a table code, go home, check in and order. The kitchen cooks, nobody is there to pay, and the table is blocked from real diners.
Two quiet signals: The venue’s wifi admits silently and needs no permission prompt. A geofence can admit a diner on mobile data. Most people never notice either.
Staff are the authority: What the signals cannot vouch for goes to a member of staff, who can see the table with their own eyes. That witness cannot be spoofed.
Location is asked last: The network check runs first because it needs no prompt. Most diners are seated before their phone ever asks about location.

Ordering, the kitchen display and invoicing are in every plan. Stock, finance and staff permissions arrive with Professional.

Start a 14-day free trial, or let us walk you through it on a call. Setup takes an afternoon — we bring the QR codes.