Restaurant POS system, built for the dinner rush.
And table turnover.

Define each dish once with its recipe — for butter chicken: 200g chicken, 80g cream, 50g tomato, masalas, oil. Set ingredient costs (chicken ₹240/kg, cream ₹220/L). The app calculates real cost per plate (~₹98) automatically. Every sale shows actual profit, and ingredient stock auto-deducts. This is what makes HisaabNow a true restaurant billing software, not just a calculator.

Voice billing uses your phone's microphone with browser speech recognition. In a typical restaurant dining area it works well — say "do butter chicken, ek naan, do dal makhani" and items go to the bill. For very loud kitchen environments (tandoor + exhaust fans), tap-billing is faster. Most owners use voice at the counter and tap-billing inside the kitchen for KOT generation.

Track ingredient batches separately — when you buy fresh produce at a different price, log it as a new batch. The app uses weighted-average cost so your real profit per dish stays accurate even when tomato or oil prices fluctuate. Critical for restaurants where vegetable prices swing 30% week-to-week.

Create combos as menu items (e.g., "Thali Special" priced at ₹220 instead of ₹280 separately). Add-ons like extra naan, extra raita, paneer instead of chicken are modifiers — tap an item, add the modifier, price adjusts automatically. Customizations like "less spicy" attach as notes to the KOT without changing price.

Yes. Connect a Bluetooth thermal printer in the kitchen — order placed at the counter or table prints a KOT in the kitchen instantly. Customer bills print on the counter printer (or go to WhatsApp). Two separate printers, one phone, no shouting orders across the restaurant.

Built for the 8pm rush. Tap-billing averages 8 seconds per order from open to KOT print. Voice billing is 3-5 seconds when it works. Table profiles speed up regular tables ("Table 5 — Vikram bhai"). At 80 orders/hour across multiple tables the app keeps up — that's beyond most independent restaurants' actual peak.