Solutions · Cafés and food businesses
Quick service, every modifier priced.
A café order is rarely just a coffee: it is a size, a milk and an extra shot. DINE OS prices every modifier from the menu and sends the order to the right station.
The product for this
DINE OS
The till, the kitchen, tables, menu and stock in one system for a food business.
From ₹999 a month
The problems
Where the day goes wrong for cafés and food businesses.
- 01
Modifiers priced by memory
Oat milk and extra shots are charged inconsistently.
- 02
A queue that never stops
Orders have to move fast from the counter to the bar.
- 03
Regulars want recognition
Loyalty cards on paper get lost.
A working day
How it fits into the day.
An outline of a realistic day. Your own routine will differ.
- 01
Set the menu
Add items with modifiers for size, milk and extras, and link recipes.
- 02
Take orders
Required choices are made at the till; the price follows the menu.
- 03
Prepare
Tickets reach the bar or kitchen station with a timer.
- 04
Reward
Customers earn loyalty points and redeem them on later orders.
Features
The features that matter here.
Documented capabilities, each explained on its own page.
- DINE OSRestaurant till and order hubThe till sends items and quantities, and the price always comes from the menu. Every order, whatever the channel, lands in one list.
- DINE OSMenu and recipesThe menu is the source of truth for prices, tax, kitchen stations and ingredients. Change it once and the till, kitchen and stock follow.
- DINE OSKitchen display and KOTsOrders appear on the kitchen screen the moment they are placed, filtered by station, with a timer that makes late tickets obvious.
- DINE OSCash register, invoices and reportsOpen the register with a float, close it with a count, and see the variance worked out from what was actually taken.
Hardware and setup
What you will need.
A computer or tablet for the till, a receipt printer, and a station screen or KOT printer.
Guides
Useful reading.
- Guide · 7 min readHow to Calculate Restaurant Food Cost: Formula + ExampleFood cost has two versions: what a plate should cost according to its recipe, and what the kitchen actually used over a month. Calculating both, and comparing them, shows where money leaks.
- Guide · 8 min readHow to Calculate Menu Profitability (Menu Engineering Basics)The most profitable dish on your menu is not always the one with the lowest food cost. Menu engineering combines what each dish earns with how often it sells, so you can see which dishes carry the menu.
- Guide · 8 min readHow to Improve Restaurant Operational EfficiencyEfficiency is not about rushing guests or cutting staff. It is about finding the one step that slows every service and fixing it. Here is how to measure a restaurant's operations, read the numbers and improve them area by area.
Tell us how your business runs.
Ask about DINE OS for your business: availability, pricing and a demo where available.