Accounting, POS and stock software for catering and cloud kitchens in India

Swiggy and Zomato pay you in weekly settlements after commission, packaging charges, TCS and discounts. By the time the payout hits your bank, nobody can tell which orders it covers, whether the commission was correct, or what your real revenue was for the month. Most kitchens simply record the net payout and lose all visibility into gross sales — which is exactly what GST is calculated on.

Onion, oil, paneer and chicken prices swing week to week, but the menu price you quoted a corporate catering client in April is locked in until the contract ends. Without a live cost per dish, you find out a menu item is losing money only when the quarter's numbers look wrong — and by then you've sold a few thousand plates of it.

B2C counter and app sales, B2B catering invoices with GSTIN, input credit on raw material purchases, and different rates across the menu all have to be reconciled before GSTR-1 and GSTR-3B are due. When sales sit in a POS, purchases in a notebook and invoices in Word, your accountant spends the first ten days of every month rebuilding the data instead of checking it.

A cloud kitchen has no customer-facing counter, so nothing is watched. Portion sizes drift, prep waste goes unrecorded, and a 5 kg discrepancy in a high-value item shows up as "shrinkage" months later. Multi-brand kitchens sharing one store make it worse — you genuinely cannot say which brand consumed what.

Bill counter and dine-in orders through the Tallium AI POS, raise catering invoices for corporate clients, and record aggregator orders against each platform so gross sales, commission and net payout are all visible. When the weekly settlement arrives, you reconcile it against the orders it actually covers instead of guessing. Your revenue figure stays gross and GST-ready, with deductions recorded as the expenses they are.

Link each menu item to its ingredients so selling a biryani draws down rice, chicken and masala automatically. You see live stock across the kitchen, get low-stock alerts before the dinner rush, and watch cost per dish move as purchase prices change. For catering jobs, plan a 500-plate order against real stock and know what to buy before you commit to the quote.

Apply the correct GST rate on each item, record supplier bills with GSTIN so input credit is captured, and pull period reports that map cleanly to GSTR-1 and GSTR-3B. Registration is generally required above ₹40 lakh for goods and ₹20 lakh for services, with lower limits in special-category states, and larger businesses fall under e-invoicing through the Invoice Registration Portal (IRP). Confirm current thresholds, rates and e-invoicing applicability with CBIC or a local tax professional.

Record prep waste, staff meals and transfers between brands or outlets so your stock report shows where product goes instead of one silent shrinkage number. Loss-prevention views flag the items and shifts where theoretical usage and actual usage keep diverging, and AI insights surface the pattern — a dish over-portioned on late shifts, a supplier quietly short-delivering — while you can still do something about it.