From table to kitchen to folio, untouched by hand.

Orders reach the kitchen screen the second they're punched. They split by station (grill, mains, dessert, or tandoor and curry, your call), batch when the same dish fires twice, and move from new to cooking to ready. Thermal printers still work where the kitchen wants paper: use the ESC/POS units you already own.

A guest orders dinner to room 204; the KOT posts to their folio the moment it's billed. At checkout it's already there, taxed correctly. Nobody carries paper between buildings.

Floor view with table states, merged and split bills, steward-wise order tracking, and reprints that are logged. Reprints are where leakage hides.

A central menu with per-outlet prices, time-based menus, and item availability toggles the kitchen can flip when something runs out mid-service.

5% composite or slab-based billing as your registration requires, HSN codes on items, and F&B revenue flowing into the same GST registers as rooms.

Recipes deduct stock as items sell. The storekeeper sees variance reports instead of guessing, and purchase entries feed the same ledger your accountant reconciles.

Cashier-wise collections by payment mode, void and discount logs with reasons, and a shift close that must balance before it closes.

Set targets on desserts, beverages or covers. The system tracks per-steward sales and computes incentives automatically, on the same engine that runs front-office incentives. Staff see what tonight's effort earns them.