Restaurant Module

Restaurant POS Software in Nepal — Tables, KOT, Split Bills and F&B Control

Run the floor, the kitchen and the till as one operation: table orders, station tickets, split bills, service charge, ingredient consumption and VAT-compliant invoices.

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Dine-in, takeaway and delivery · Built on POS and Inventory · See the POS engine

The floor and the books, finally connected

A restaurant's day is messy by design: guests move tables, orders are added over an hour by three different waiters, one party splits the bill, another merges with friends. Most billing software handles the bill but not the floor, so the kitchen works from printed slips and the owner reconstructs the day from a Z-report.

Restaurant in Udyot is a service layer over Accounting, Inventory and POS. A dish is a stock item with a menu profile, a recipe is a bill of material, a kitchen is a godown, and a bill is a normal POS sale with the same 13% VAT and IRD push as any other invoice. What it adds is the floor plan, the kitchen stations, the menu modifiers and the order lifecycle.

That means the owner sees food cost, the cashier sees the table, the kitchen sees the ticket and the accountant sees the same invoice — without exporting anything.

What is inside the Restaurant module

Areas, tables and seats with live status
Kitchen stations and per-station KOTs
Menu courses, variants, modifiers and sold-out flags
Split-by-line bills and order merge
10% service charge as a staff liability
End-of-day recipe consumption and F&B reports

Capabilities

Front door to kitchen to bill

Everything a busy Nepali restaurant touches during service.

Floor and table plan

Set up areas, tables and seats. A table's status is derived from the orders sitting on it — free, occupied, billed.

Menu engineering

Veg, non-veg and egg flags, courses, variant groups, modifiers and add-ons, plus a sold-out switch for the rush.

Orders and KOTs

Append to an order throughout the meal and fire kitchen tickets per station. Nothing posts to the ledger until settlement.

Split and merge bills

Tick the lines one guest pays for and settle just those, each split with its own tax invoice. Merge two open tables without losing guests.

Service charge, handled right

The 10% service charge is a liability owed to staff, not revenue. VAT is charged on net plus service charge, and the register tracks the payout.

F&B control reports

Menu engineering, guests and tables, void audit, usage variance and service-charge register — the numbers behind a profitable menu.

How it works

One table, one evening

Seat the guests

Pick the table on the floor plan. The table shows as occupied and the order opens against it.

Take and fire the order

Add dishes as the meal progresses, apply modifiers and fire the KOTs to the right kitchen stations.

Settle the bill

Settle the whole table or split by line, apply the service charge and take payment through the POS till.

Close the kitchen day

Run end-of-day consumption to relieve ingredients by recipe, then review voids, usage variance and service charge.

A VAT invoice for every plate

Nepali restaurants must issue VAT invoices, including on split bills, and the service charge has its own tax treatment. Udyot produces a proper tax invoice for each split, applies 13% VAT on the correct base, keeps invoice numbers sequential per BS fiscal year and pushes every bill to CBMS where the company is enabled.

See the POS billing engine, the stock and recipe controls, or the IRD verification page.

FAQs

Restaurant software in Nepal — common questions

Do I need the POS and Inventory modules for Restaurant?

Yes. Restaurant is a business-type layer over Accounting, Inventory and POS — all three must be enabled for the same company. That is deliberate: a restaurant bill is a real POS sale, a dish is a real stock item, and a kitchen is a real godown, so there is no second set of books.

How do kitchen tickets (KOTs) work?

An order is built up over the course of a meal by any number of staff. When the table is ready, the order fires kitchen tickets per station — grill, bar, tandoor — so each station sees only its own items. Nothing touches the ledger until the bill is settled.

Can a table split the bill by item?

Yes. Split sits beside Settle bill: tick the lines one guest is paying for and settle just those, with each split producing its own tax invoice. Merge joins an order to another open table, and the merged guests stay visible in Guests & Tables.

How is the 10% service charge treated?

The service charge is booked as a liability owed to staff, never as revenue. VAT is charged on the net amount plus the service charge, and the service-charge register shows what is due to the team.

Does the system deduct ingredients from stock?

Yes. A dish carries a recipe — an ordinary bill of material authored from the Restaurant menu. An end-of-day kitchen consumption run relieves the ingredients behind everything sold, once a day per station, so stock reflects actual consumption without weighing every plate.

What restaurant reports are included?

Menu engineering, guests and tables, void audit, usage variance and the service-charge register. Together they show which dishes make money, which tables turn, what was voided and where ingredient usage differs from the recipe.

Works better together