NewVenue CRM: banquet quotes clients edit
VyomHospitality Suite
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Food POSPOS

Restaurant and bar POS for hotels A hotel POS that charges the room in a tap and keeps stock honest.

Food POS runs the restaurant, the bar and in-room dining, each with its own price list. A bill charges the guest’s room in a tap, and the store room keeps its stock by batch lot and expiry date.

For F&B managers, outlet cashiers, chefs and storekeepers.

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₹10,000/ year, exclusive of GST

Complete suite · 30% offAll eight modules for ₹66,500 a year + GST with the launch offer

Price it with other modules

Food POS · Floor planExample
Dinner serviceRestaurant
Restaurant prices
Main hallTerracePrivate room
FreeT1
Open tabT2
BookedT3
BookedT4
FreeT5
Open tabT6
Table 6 · Open tabExample
Paneer tikka · fullAdd-on: mint chutney₹460
Dal makhani · half₹220
Butter naan × 2₹120
Sent to kitchen · target 15 min
Before GST₹800
Charge to room 304
  • Kitchen targetsOrders reach the kitchen with a preparation-time target.
  • ReportsProduct mix, hourly sales, voids & comps, recipe costing and inventory usage.
  • RecipesEvery dish deducts its ingredients from stock.
  • Manager PINNeeded for voids, comps and discounts.

What it does

The menu, the room charge, the store and the drawer.

Two face the guest: the order and the bill. Two keep count behind them: the store room and the cash counter.

Menu & outlets

One dish, three price lists.

The restaurant, the bar and in-room dining each sell from their own price list, so a dish can cost more at the bar or in the room without a second menu to keep.

  • Variants, add-ons and combos. A half or a full portion, an extra on the side, a set meal at its own price.
  • Tables by area, with reservations. The main hall, the terrace and the private room, each with its own tables, and a booking held on its table.
  • Open tabs. A table or the bar keeps its tab open while the orders come.
Menu · StartersExample
Menu itemPaneer tikka
2 variants · 2 add-ons
OptionRestaurantBarIn-room
Half₹260₹280₹300
Full₹420₹450₹480
+ Mint chutney₹40₹40₹50
+ Extra cheese₹60₹60₹70
Combo · Tikka thaliPaneer tikka (half), dal makhani, jeera rice · restaurant list₹520

Charge to room

Charged to the room, checked every day.

A guest asks for dinner on the room, and the bill posts to their folio in Front Desk Operations. It is taxed as F&B, a supply of its own, so the dinner never lifts the room’s slab under the ₹7,500 rule.

  • A daily check. A report flags any room charge that didn’t reach the folio.
  • Bar and in-room dining too. A bar tab or an in-room dining bill can go on the room like a restaurant one.
Room charges · 14 OctExample
Daily report3 bills charged to rooms
1 to look at
Room 118 · Bar tabDrinks · ₹1,450Not on folio
Room 304 · Table 6Dinner · ₹800On folio
Room 211 · In-roomBreakfast · ₹980On folio
Front Desk · Folio 304Example
ChargeGSTAmount
Room nightUp to ₹7,500₹7,200
Dinner, table 6F&B, own supply₹800

Together ₹8,000; the room keeps its slab.

Kitchen & stock

Recipes draw down stock, earliest expiry first.

A paneer tikka’s recipe says what it takes from stock: the paneer, the curd, the vegetables and the masala. Stock is held by batch lot and expiry date and used first-expiry-first-out, so the lot nearest its date goes first.

  • Purchasing. Vendors, purchase orders and goods received notes.
  • A near-expiry list. The lots closest to their expiry date, in one place.
  • Recipe costing and inventory usage. What a dish costs to make, and what the kitchen used.
Recipe · Paneer tikkaExample
Deducted from stock, per portion4 ingredients
Cost ₹142
PaneerLot P-118 · 16 Oct · firstLot P-121 · 19 Oct · next200 g
Hung curdLot C-204 · near expiry, 15 Oct60 g
Capsicum & onionLot V-061 · expires 17 Oct80 g
Tikka masalaLot S-009 · expires March12 g
Each ingredient comes from the lot that expires first. Near-expiry list

Counters & control

Voids wait for a PIN. Drawers get counted.

A void, a comp or a discount goes through only with a manager’s PIN, so taking money off a bill is a manager’s call, not the cashier’s. The reports then show what sold, when, and what was written off.

  • Counted drawers. Each cash counter opens and closes on a count.
  • A voids & comps report. What was written off, in a report of its own.
  • Product mix and hourly sales. What sells, and when the rush comes.
Bar counter · Tab 12Example
Void · 9:42 pm1 × Fresh lime soda · ₹180
Manager
Manager PIN• • • •
Comps and discounts too.Approve void
Drawer opened with₹2,000
Counted at close₹14,350

How it works

Table 6, start to finish.

  1. Seat and order

    The party booked for table 6 sits down, and its order goes on an open tab, priced from the restaurant list.

  2. Cook to a target

    The order reaches the kitchen with its preparation-time target, so the kitchen knows what is due and by when.

  3. Settle the bill

    Charge it to room 304, or settle it at the counter. Either way, the sale is in the day’s reports.

Everything in Food POS

11 features, in two groups.

Every one of them comes with Food POS; nothing on this list is an extra.

Orders & tables6 features

  • A menu built for hotelsVariants, add-ons and combos; separate price lists for restaurant, bar and in-room dining.
  • Tables & outletsFloor plan by area, table reservations and open tabs.
  • Straight to the kitchenOrders reach the kitchen with preparation-time targets.
  • Charge to roomThe bill posts to the guest's folio; a daily report flags any charge that didn't land.
  • ControlsService charge, and a manager PIN for voids, comps and discounts.
  • GST on F&BTaxed as its own supply, so it never lifts the room's slab.

Kitchen & stock5 features

  • RecipesEvery dish deducts its ingredients from stock.
  • PurchasingVendors, purchase orders and goods received notes.
  • Batches & expiryStock tracked by batch lot and expiry date, used first-expiry-first-out, with a near-expiry list.
  • Cash countersEach counter opens and closes a counted drawer.
  • ReportsProduct mix, hourly sales, voids & comps, recipe costing and inventory usage.

Works with

Stronger beside the rest of the suite.

Food POS raises the bills; these modules hold the folio, the guest requests, the events and the books.

FDO

Front Desk Operations

Restaurant and room-service bills charge the room in a tap, taxed once; a daily report flags any charge that didn't land.

Front DeskRMS

Room Service

Food POS bills and chargeable guest requests both post to the guest’s folio.

Room ServiceVEN

Venue Management CRM

Event leads, per-plate packages and quotations.

Venue CRMBKS

Books Manager

A bill charged to the room lands on the guest’s folio; Books Manager keeps the accounts from folios and bills, and hands them to Tally.

Books Manager

Where it fits in the suite

  1. Sell

    IBEBooking EngineCHMChannel ManagerVENVenue CRM

  2. Stay

    FDOFront DeskRMSRoom ServicePOSFood POS

  3. Settle

    FOLIOGuest & company folio

  4. Account

    BKSBooks ManagerTALLYTally importREPAI Concierge & Reputation

Questions

About Food POS.

Will a dinner charged to the room push the room into a higher GST slab?

No. F&B is taxed as its own supply, so a restaurant, bar or in-room dining bill on the guest’s folio in Front Desk Operations never lifts the room’s slab under the ₹7,500 rule.

Can the bar and in-room dining charge different prices from the restaurant?

Yes. One menu carries separate price lists for the restaurant, the bar and in-room dining, so the same dish can be priced differently in each. The menu also carries variants, add-ons and combos.

Can a guest run a bar tab and put it on the room?

Yes. The bar keeps the tab open while the orders come, and the bill can then go on the guest’s room like any other.

What if a bill charged to a room never reaches the folio?

The daily report flags it, so the outlet can follow it up.

Who can void a bill or give a discount?

A manager. Voids, comps and discounts need a manager PIN to go through, and voids and comps have a report of their own.

Does it track kitchen stock by batch and expiry date?

Yes. Stock is held by batch lot and expiry date, used first-expiry-first-out, with a near-expiry list. Purchase orders and goods received notes bring it in from your vendors.

What reports does the F&B manager get?

Product mix, hourly sales, voids & comps, recipe costing and inventory usage.

How much does Food POS cost?

₹10,000 a year, exclusive of GST. Take all eight modules as the complete suite and it is ₹66,500 a year — 30% off the list price of ₹95,000. The offer is on the complete suite only.

Book a demo

Ring up a table in the demo.

We take an order at a table, send it to the kitchen, charge the bill to a room and show you the stock its recipe used.

  1. Tell us about your property
  2. We show you the modules you ask about
  3. You decide what to take
WhatsApp+91 86190 91699 Emailsurya@survinn.com

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₹66,500/ yr + GST8 modulesView quote