Restro360 — Training Guide

Each staff member signs in with their own email/mobile and password. On mobile you set a 4-digit MPIN for quick re-login.

1. 1Open the app and enter your email/mobile + password.
2. 2On mobile, set an MPIN when prompted — use it for faster logins next time.
3. 3If you forget your password, tap “Forgot password”.

If you work across more than one outlet, you switch the active restaurant from the profile/drawer menu. Your role decides which screens you see.

1. 1Open the profile menu (web) or side drawer (mobile).
2. 2Select the restaurant you are working at.
3. 3If you have multiple roles, pick the role you’re acting as.

Admins control which roles (Manager, Cashier, Waiter, Chef, etc.) can open which pages via Role Page Config.

1. 1Go to Role Page Config (Admin only).
2. 2Tick the pages each role should access.
3. 3Save — staff see the change after re-login.

Kitchens route KOTs to the right station; categories group items on the order screen.

1. 1Open Kitchens and add each station (e.g. Main, Beverages, Tandoor).
2. 2Open Menu → Manage Categories and add categories.
3. 3You’ll assign items to a kitchen and category next.

Each dish has a price, category, kitchen, veg type, GST % and optional photos.

1. 1Open Menu → Add Item.
2. 2Fill name, price, category, kitchen, veg type and GST %.
3. 3Add a photo (optional) and save.

Variants are sizes/portions with their own price (Half/Full). Add-on groups are extras (extra cheese) with per-option prices and required/optional rules.

1. 1Edit an item and scroll to Variants — add each size with its price.
2. 2Add an Add-on Group, mark it required or optional, set min/max selections.
3. 3Add options with their extra price. Save.

Link a dish to the inventory ingredients it uses, so stock deducts automatically every time it’s sold.

1. 1Open Inventory → Recipes.
2. 2Pick a dish and add its ingredients with quantities.
3. 3Set the yield (how many servings the quantities make). Save.

Select a table, add items (customize variants/add-ons if asked), then place the order — a KOT prints to the kitchen.

1. 1Open Place Order and choose the table.
2. 2Tap items to add them; for items with options choose the size/add-ons.
3. 3Add per-item or order notes if needed.
4. 4Tap “Place Order” (or “Place & Print KOT”).

Guests scan the table QR, browse the menu and send an order request which staff accept.

1. 1Print/stick the table QR codes (generated per table).
2. 2Guest scans, adds items and submits.
3. 3Staff get a notification to accept the request — it becomes a normal order.

The tables screen shows which tables are free, occupied or reserved, and lets you reopen an existing order to add items.

1. 1Open Tables to see live status.
2. 2Tap an occupied table to view/add to its open order.
3. 3Use merge to combine bills when guests move tables.

A live screen in the kitchen shows incoming orders with timers; mark items ready as they’re plated.

1. 1Open Kitchen Display on a kitchen screen/tablet.
2. 2New tickets appear automatically with a timer.
3. 3Tap “Mark Ready” as each order is done.

From the QR menu a guest can call for a waiter; staff get an instant notification with the table.

1. 1Guest taps “Call Waiter” on the QR menu.
2. 2A notification pops up for waiters/managers.
3. 3Acknowledge it once you’ve attended the table.

Close an order by choosing the payment mode (Cash/UPI/Card/Due). The table frees up and the sale is recorded.

1. 1Open the order and tap Settle.
2. 2Apply a discount or coupon if any.
3. 3Choose payment mode and confirm. Print/share the bill.

Settle as “Due” for trusted customers and record part-payments later.

1. 1At settle, choose payment mode “Due” and capture the customer.
2. 2Later, open the order and add a due payment as they pay.

Apply a flat amount or percentage discount, or a coupon code, before settling.

1. 1At settle, choose Flat or Percentage and enter the value (or apply a coupon).
2. 2The total updates instantly.
3. 3Confirm — large discounts notify the manager automatically.

Accept Cash, UPI, Card or Due. Bills can show a scannable UPI QR so guests pay from their phone.

1. 1Pick the payment mode at settle.
2. 2For UPI, the bill prints with your UPI QR (set your UPI ID in Print Configuration).
3. 3Confirm to close the order.

Combine multiple table orders into one bill, or keep them separate — without losing items.

1. 1Open the order you want to keep as the master.
2. 2Choose merge and pick the other orders to combine.
3. 3Settle the single combined bill.

Send the settled bill straight to the customer’s WhatsApp (requires WhatsApp enabled in Settings).

1. 1Enable WhatsApp in Settings (one-time OTP verification).
2. 2After settling, choose “Share on WhatsApp” and confirm the number.

Every ingredient/supply with its unit, current stock, reorder level and cost. Adjust stock for counts, usage or wastage — every change is logged.

1. 1Open Inventory → Stock Items and add each item.
2. 2Set unit, reorder level and cost per unit.
3. 3Use “Adjust” for add/remove/wastage; view the movement history anytime.

Keep supplier contacts and record purchases. Receiving a purchase adds the quantities to stock and updates cost.

1. 1Add suppliers under Inventory → Suppliers.
2. 2Create a purchase, add items and quantities.
3. 3Click “Receive” when goods arrive — stock and cost update automatically.

Move stock from one restaurant to another with a full record on both sides.

1. 1Open Inventory → Transfers → New Transfer.
2. 2Pick the destination restaurant and items/quantities.
3. 3Complete the transfer — stock leaves the source and arrives at the destination.

When an item drops below its reorder level you get a push (and email if enabled), plus a daily “items to reorder” digest.

1. 1Set a sensible reorder level on each item.
2. 2Optionally enable alert emails in Settings.
3. 3Act on alerts / the daily digest to reorder in time.

Live sales, top items and trends, plus detailed reports: item-wise, table-wise, customer-wise, kitchen-wise, payments, dues, order details and daily closing.

1. 1Open Dashboard for today’s snapshot.
2. 2Open Reports, pick a report type and date range.
3. 3Export to PDF or Excel where available, or share with your accountant.

Food-cost % and margin for every dish (needs recipes). Lowest-margin dishes surface first.

1. 1Make sure dishes have recipes.
2. 2Open Inventory → Reports → Menu Profitability.
3. 3Reprice or re-portion the low-margin dishes.

Log expenses (rent, salaries, utilities) and get a true P&L: Net Sales − COGS − Expenses.

1. 1Open Expenses and add your costs by category.
2. 2Switch to the “Profit & Loss” tab and pick a period.
3. 3Read your real net profit and margin.

A tamper-evident record of settlements, discounts, voids and refunds — who did what and when.

1. 1Open Audit Log.
2. 2Filter by action (settle, void, discount…) or date.
3. 3Review anything unusual.

Take table bookings with guest details, party size and a status workflow (booked → seated → done).

1. 1Open Reservations and tap New.
2. 2Enter guest, party size, date/time and (optional) table.
3. 3Update status as guests arrive and leave.

Reward repeat guests with points and run discount coupons (percentage or flat, with rules).

1. 1Open Promotions → Loyalty to set earn/redeem rates.
2. 2Open the Coupons tab to create codes with limits and validity.
3. 3Apply coupons at settle time.

Star ratings and reviews from the QR menu, with an average + breakdown. Low ratings alert managers.

1. 1Guests rate from the QR menu after their meal.
2. 2Open Feedback to read reviews and the rating breakdown.
3. 3Respond to low ratings quickly.

A directory of your guests with contact details, order history and any outstanding dues.

1. 1Open Customers to search or add a guest.
2. 2Capture the customer at order or settle time to build history.
3. 3Track and collect outstanding dues from their profile.

Create staff accounts and assign them to restaurants with the right roles.

1. 1Open Employee Management → Add employee.
2. 2Set their details and password.
3. 3Assign restaurant(s) and role(s).

Staff clock in/out from the mobile app; managers see the daily roster and worked hours.

1. 1On mobile, open Attendance and tap Clock In at the start of your shift.
2. 2Tap Clock Out when you leave.
3. 3Managers review the team’s attendance for the day.

Set how KOTs and bills print: paper size (2"/3"/4"/A4), your logo, restaurant name/address, GST number, UPI ID for the bill QR, and whether one KOT covers all kitchens.

1. 1Open Settings → Print Configuration.
2. 2Choose KOT or Bill and the paper size.
3. 3Add logo, GST number and UPI ID; save.

Enable WhatsApp billing (one-time, OTP-verified) and optionally auto-send the bill on every settle.

1. 1Open Settings → WhatsApp and request an OTP to your org email.
2. 2Enter the OTP to enable WhatsApp.
3. 3Optionally turn on auto-send for settled bills.

Get an automatic end-of-day sales summary by email, and optionally low-stock/operational alerts.

1. 1Open Settings → Email Notifications.
2. 2Add recipient emails and enable the daily summary.
3. 3Optionally enable operational alert emails.

Personalise the look with built-in colour themes.

1. 1Open Settings (or the appearance menu) and pick a theme.
2. 2It applies instantly for your account.