T4
2m- 2× Paneer Tikkano chilli
- 1× Malabar Parotta
Restaurant software without the hardware
Your POS is already in everyone’s pocket.
Diners scan the QR on your table and order from their own phone. Your kitchen sees it the moment a waiter confirms. Nothing to buy, nothing on your counter to break.
Free to 500 orders/monthNo card required
Table 7
Anand Bhavan
AllVeg onlyStarters
Paneer Tikka
Contains dairy
₹280
Chicken Chettinad
Spicy
₹340
Malabar Parotta
Contains gluten
₹60
Filter Coffee
Contains dairy
₹70
2 items₹620 →
The thing nobody says out loud
A POS terminal is a strange thing to buy.
It costs tens of thousands of rupees before it has taken a single order, then an annual fee to keep working. It lives on one counter. When it fails on a Saturday night, you wait until Monday.
Meanwhile every person in the room is holding a faster computer than the one you paid for.
- ₹0
- of hardware before your first order
- ~1s
- from scanning a table QR to a readable menu
- 3
- taps to pull a dish mid-service
How it works
Three steps, and one of them is the waiter walking past anyway.
01
The diner scans the QR on the table
The menu opens in their browser in about a second. No app to install, no account to create, no queue at the counter.
02
They order from their own phone
Search, filter by veg, check what's in a dish. Cooking notes go straight through — 'no chilli' arrives written down, not remembered.
03
Your waiter scans their confirmation code
One tap to confirm, and the order is in the kitchen. Nothing is cooked until someone on your floor says so.
In the kitchen
A screen that reads from two feet away.
Tickets appear the moment an order is confirmed, and age in front of you so nothing quietly sits. Larger type, higher contrast, and no small tap targets — because the person reading it has one hand on a pan.
If your kitchen would rather have paper, print a ticket to any thermal printer. That’s a preference, not a purchase.
Kitchen
3 active · 19:42
T4
2m- 2× Paneer Tikkano chilli
- 1× Malabar Parotta
T9
7m- 1× Chicken Chettinad
- 3× Appam
- 1× Filter Coffeeafter mains
T2
14m- 4× Masala Dosa
What you get
Everything a dinner service needs. Nothing it doesn’t.
Change the menu mid-service
Sold out of prawns at eight o'clock? One tap and it's off the menu for everyone still ordering.
Cooking notes that survive the walk
'No chilli, extra raita' arrives in the kitchen exactly as typed. Nothing is relayed from memory across a noisy room.
Settle however you already do
Cash, card machine, UPI. Resta tracks what's owed and what you collected — including a bill split three ways across three methods.
Your menu in, from a photograph
Photograph the printed one. Items, prices and veg markings come back filled in for you to check, instead of an evening of typing.
Keeps working when the wifi doesn't
The kitchen screen holds its board and syncs when the connection returns. Restaurant wifi drops; service shouldn't.
The three numbers worth knowing
What sold today, what's dying on the menu, and which hours are worth staffing. Not a wall of charts nobody opens.
The unglamorous parts
The details most software gets wrong.
Anyone can render a menu. The work is in what happens at the end of the meal — and in the rules that differ by where you trade. We started with the hardest set we could find and built outward from there.
Tax an auditor would recognise
CGST and SGST split out, HSN codes per line, and gapless invoice numbering per financial year — allocated at settlement, never optimistically.
Veg and non-veg as a first-class filter
Not a tag buried in a list. It's the first thing many diners look for, and the green and red marks are a legal requirement — so they're treated as one.
A service charge diners can decline
Its own line, removable by the diner, exactly as the guidelines require. Or switched off entirely if you don't levy one.
Allergens no machine may guess
Our menu importer can suggest them. It cannot publish them. A person confirms every allergen before a diner ever sees it.
ANAND BHAVAN
GSTIN 29AABCU9603R1ZJ
Invoice ANB/2026-27/00418
2× Paneer Tikka560.00
1× Chicken Chettinad340.00
3× Malabar Parotta180.00
Subtotal1,080.00
Service charge (5%)54.00
CGST 2.5%28.35
SGST 2.5%28.35
Rounding0.30
Total₹1,191.00
Service charge is optional and may be removed on request.
Pricing
Free until it’s obviously worth paying for.
Free
₹0
Up to 500 orders a month.
- QR menu and phone ordering
- Kitchen display
- GST-compliant bills
- Cash, card and UPI settlement
- Three staff accounts
Paid plans
Soon
Unlimited orders, reservations, inventory, multiple outlets.
We haven’t set these prices, and we’d rather say so than invent a number. We’re working them out with our first restaurants — the ones who’ll tell us honestly what this is worth.
Join now and you’ll be one of them.
Questions
Worth asking before you commit.
Do I need to buy anything?
No. Resta runs in a browser on the phones and tablets you already have. If your kitchen wants printed tickets, any thermal printer works — but that's your choice, not a requirement.
Can someone photograph my QR code and send fake orders?
They can place one, but nothing happens. An order isn't cooked, printed or charged until a staff member scans the diner's confirmation code at the table. A photographed sticker can't do that from outside your restaurant.
What happens when the wifi drops?
The kitchen screen keeps working and syncs when the connection comes back. Restaurant wifi is unreliable everywhere; service shouldn't stop because of it.
Do diners pay through the app?
Not unless you want them to. Most restaurants settle at the table the way they always have — cash, card, or UPI. Resta records what was collected and prints the bill.
Do I have to type in my whole menu?
No. Photograph it and we'll extract it for you to review. Prices and allergy information always need your confirmation before diners see them — we won't guess about anything that could make someone ill.
What happens if I go past 500 orders in a month?
Nothing stops. You'll see a note in your dashboard and we'll talk about a paid plan. Your restaurant will never stop taking orders because of a billing threshold.
Early access
We’re starting with a handful of restaurants.
We’d rather get it right for a few places first than half-right for everyone. Leave your details and we’ll be in touch.