Learn dsResto in 20 minutes

The bar at the bottom is your map. Five tabs:

1. Establishment

Enter your restaurant name, address and phone. These print at the top of every bill.

2. Tax and billing

Choose how your bills treat GST:

• No GST: not GST-registered. The bill says BILL, with no tax lines.
• GST extra: tax is added on top of the menu rate.
• GST included: menu rates already contain tax.
• Composition: Bill of Supply for composition-scheme restaurants.

Also set the default order type (Counter, Dine-in or Takeaway), round-off (nearest rupee or none), whether a waiter is required for Dine-in, and your day cutoff time.

Pick the order type

At the top, choose Counter (token, pay now), Dine-in (a table) or Takeaway. Your default is pre-selected. You can type an optional name, such as "Mr Rao", to find the order later.

Tap items

Tap a tile to add one. Tap again to add another. A number badge shows how many are in the cart. A green dot means vegetarian, a red triangle means non-vegetarian.

• Favourites shows your quick sellers. Other tabs are your categories.
• The search box finds by name or item code.

Cancelling an order

Cancel order asks for a reason. The cancellation is recorded in the audit log with your reason.

Tap Discount in the cart. Choose Percent or Amount, enter the value, and give a reason (required). Tap Apply.

• The discount is taken off before tax, so it reduces the taxable value.
• A discount above 10% needs the owner PIN.
• Every discount appears in the Discounts report and the audit log.

Pay in one or more ways

Fill any of: Cash received, UPI, Card, Other, Credit (pay later), Short Receipt. A guest can split a bill across several. The Fill button puts the remaining balance into that row.

For cash, the quick chips Exact cash, ₹100, ₹200, ₹500, ₹2,000 fill the amount received in one tap.

When the balance reaches zero, the chip turns green with ✓ Settled.

1. Tap Dine-in. Three chips appear: Select table (required), Guests and Waiter.
2. Tap Select table and pick one. Your tables are grouped by section.
3. Add items. Tap Hold to keep the order on that table while the guests eat.
4. Later, open it from Orders › Open, add more, then print the bill and settle.

When a guest orders something that is not on the menu, tap the dashed + Open item tile.

Enter the item name, rate and quantity. Turn on Save to menu if you want it kept under "Uncategorised" for next time. It is never forced.

The Orders tab lists the business day's bills. Tabs: Today, Open (held orders), Settle (bills still unpaid) and Void.

Each row shows the invoice number, status (SETTLED or UNPAID), order type, time and amount. Invoice numbers look like 261022-005, which is year, month, day, then the bill count for that day.

Money you take from the drawer for expenses, such as milk or gas, should be entered here so the cash position stays right.

1. Open More › Cash out.
2. Enter the amount and what for, then tap Save cash out.
3. Today's entries are listed below with their total. Use the remove button on an entry made by mistake.

Cash out is deducted from Cash position on the Dashboard and shows up in the Cash out report.

At the end of the business day open More › Day close.

• Check before closing warns about unpaid bills or open orders. Settle or cancel them first, if you can.
• The summary shows bills, sub-total, discount and net sales, and what was received against bills.
• Print Z-report prints the day's totals.
• Share today's backup sends a backup copy out of the phone.
• Close day ends the business day. Bill numbering restarts at 1 for the next day.

Tap Dashboard. The first time, the PIN prompt appears.

The top tiles show Sales, Bills with the average bill, Cash position (after cash out) and Cash in drawer. Below, a ring chart shows how it was paid.

Pick a report from the list:

Day summary · Bill register · Item-wise sales · Category-wise sales · Collection by tender · GST summary · Discounts · Short receipts, excess and tips · Voids and revisions · Cash out · Credit outstanding.

Choose a period (Today, Yesterday, Week, Month or Custom) and tap Share PDF to send it to your accountant. A single customer's ledger is under More, Customers.

Open More › Menu. Categories are listed with item counts. Use the arrows to reorder; the order here is the order of tabs in Billing.

• Add category creates a new one.
• Tap a category to see its items, shown with a vegetarian or non-vegetarian label and rate.
• Quick rate edit shows rates as an editable column, handy for a price change across many items.
• Search by name or code at the top.

More › Tables lists your tables by section with seat counts. Add, edit, reorder, or generate a numbered range in one go.

More › Waiters: type a name and tap Add. Waiters are optional unless you make them required for Dine-in in Settings.

A customer is added automatically when a bill is put on Credit (name and mobile are required, and the mobile is the key). Open More › Customers to search by name or mobile, see each customer's bills, collections and outstanding amount, and receive a payment against it.

The header shows total customers and the total outstanding.

Your data lives only on this phone, so back it up. Open More › Backup and restore.

• Status shows the last backup, and the last copy kept outside this phone.
• Back up and share makes a backup file and opens the share sheet (WhatsApp, email, Drive).
• Back up and save to a folder saves it to a folder you choose.
• Restore from a file loads a backup. It replaces the current data, so use it on a new phone or after a loss.
• Copies on this phone lists automatic copies, each with a Restore button.

Every sensitive action is written down with the time, who did it and the reason: revisions, voids, cancelled orders, discounts, settlement edits, rate changes, tax mode changes, reprints, day close, cash counts, paid-outs and PIN changes.

Use the filter chips at the top to look at one kind of action. Entries cannot be edited or deleted.