Every order, in order.
Take dine-in, takeaway and delivery orders. Find the right order by guest, mobile, table or order number.
RESTAURANT POS & OPERATIONS SOFTWARE
For the first 100 restaurantsGreat food.
Smooth service.
Your floor, kitchen and counter.
Finally working from the same page.
Orders, KOTs, GST-aware billing and preparation. One connected restaurant workspace, from the first order to the final handoff.
Software free for 3 months. Setup charged separately.
GST-aware billingDistinct KOTsBranch workspaces
Built for the rhythm of restaurant life.
Vyanjo.Product preview
YOUR TEAM’S WORKSPACE
Sample dataKitchen Display
All Categories Fresh tickets, clear handoffs
Table 04KOT-1042 · Order 238
PendingMasala dosaLess spicy · South Indian× 2
Table 04KOT-1043 · Order 238
PendingPaneer tikkaA separate ticket. Its own progress.× 1
Interactive illustration · no live restaurant data
One team. Clear handoffs.
Made for the way you serve.RestaurantsCafésQuick serviceCloud kitchensMultiple outlets
ONE WORKSPACE. THE WHOLE SHIFT.Less chasing updates.
Less chasing updates.
More looking after guests.
From the first order to the last table reset, give every team a clear next step.
A kitchen that stays in sync.
Keep each KOT distinct, filter by category and move dishes from cooking to ready without losing quantities.
Billing with the details right.
Use branch GSTIN and FSSAI registrations on invoices. Keep bills, captured payments and refunds clearly separate.
A floor that flows.
See table availability, manage reservations and seat your waitlist. Hand cleaned tables back to the floor team.
The right screen for each role.
Give owners, managers, cashiers, kitchen teams, hosts and drivers a workspace for their own daily work.
A clearer view of your business.
Review finalized sales, order totals and collected payments by branch and business day, with their different meanings intact.
WHY VYANJOClear tickets.
Clear tickets.
Thoughtful preparation. Connected people.
Our focus is the handoff: from the guest to the kitchen, from the bill to payment, and from tonight’s closing check to tomorrow’s preparation.
Precision at the kitchen pass.
Separate tickets for separate rounds. Keep line quantities, category views and item-level progress intact, even when one order has several KOTs.
Preparation with a feedback loop.
Connect preparation targets, recorded batches, remaining quantities and closing waste reasons. Give the next shift more context than yesterday’s guess.
A workspace for the person doing the job.
Role-specific home screens, authorized branch workspaces and a saved starting page help each team focus on its own work.
LOOK CLOSER AT THE PRODUCT
Built around a real restaurant shift.
Explore what your team can do, from taking an order to reviewing the day.
Discuss your restaurant’s workflowCapture an order once and keep the handoffs connected.
- Dine-in, takeaway and delivery order entry with guest and table context.
- Table QR ordering connects the guest’s dishes to the restaurant order flow.
- Server-side search across order number, guest name/mobile and table number, with pagination for larger order histories.
LESS GUESSWORK. LESS AVOIDABLE WASTE.Work towards
Work towards
zero food wastage.
Make preparation and leftovers visible. Use each shift’s counts and recorded waste to inform the next preparation plan.
Zero waste is the goal.
Results depend on accurate counts, preparation discipline and safe food handling. Vyanjo does not guarantee zero waste or a particular saving.
- 01
Plan the preparation
Set manager targets and use history-based suggestions where available. Review the planned quantity before the rush.
- 02
Record what is prepared
Log batches in the preparation’s own unit. Check recorded remaining quantities and demand from waiting orders.
- 03
Count at closing
Recount actual leftovers, record kept and wasted quantities, and capture reasons such as too much prepared.
- 04
Review before the next shift
Look at preparation and waste history. Adjust targets with the manager and carry forward recorded kept quantities without double counting.
Staff decide what can be kept under their food-safety procedures. The software records that decision; it does not certify food as safe.
POINT OF SALE, THROUGH THE WHOLE SERVICE
Talk through your POS setup From order to payment. Every step connected.
Give the floor, kitchen and counter the context they need to move the same order forward.
- 01
Capture the order
Table & guest contextTake a table order with guest context, dish quantities and instructions. Guests can also order through the table QR flow.
- 02
Send distinct KOTs
Every round, every quantityKeep each kitchen ticket independent. Preserve dish quantities and instructions, filter by category, and follow cooking, ready and served progress.
- 03
Complete the handoff
Service team’s workflowThe floor team sees ready tickets and serves each round. Host and cleaning workflows keep the next table handoff clear.
- 04
Bill & record payment
Current bill. Current balance.Use the effective branch GSTIN and FSSAI on invoices. Recheck the current due amount before recording payment; keep bill status and collected payments distinct.
Workflow illustration · service and payment timing follow your actual order and bill state.
Collections with context
Cash, card, UPI and supported online-payment flows. Review payment status, partial collections, refunds and the current balance.
Find the right order
Search across order number, guest name/mobile and table number throughout the order history, including older pages.
Close with clear figures
Review finalized sales, captured payments, refunds and net collections separately, using the branch’s business day.
YOUR TEAM. A CLEARER WAY TO WORK.
Compare your shift with Vyanjo.
The value is in connected handoffs: order context, kitchen progress, payment records and closing counts.
People working in this shift
People working in this shift
Illustrative staffing scenario. Edit both headcounts for your own shift; covers, service style and peak demand determine the actual team.
Without Vyanjo
YOUR CURRENT INPUTAn example of a manually coordinated shift
8people per shift
- Repeat order notes between the floor and kitchen.
- Check table, bill and payment updates separately.
- Bring separate preparation and closing notes together.
With Vyanjo
YOUR PROPOSED PLANA shared workflow for the team you plan
8people per shift
- Capture order context and keep each KOT distinct.
- Follow connected table, bill and payment workflows.
- Record preparation, remaining quantities and closing waste.
Same team size. Connected workflows.
Plan your team’s setup Your plan difference comes from the two inputs above. Discuss responsibilities and shift coverage during setup.
BUILT FOR EFFICIENT BRANCH OPERATIONS
One restaurant. Clarity in every branch.
Keep shared restaurant defaults, local branch configuration and the team’s daily work connected as your business grows.
Discuss a multi-outlet planRestaurant defaultsGSTIN · FSSAI · currency · timezone
Outlet 01Inherits both registrations
Own team & KOT queue
Own business-day view
Outlet 02Own GSTIN · inherited FSSAI
Own team & KOT queue
Own business-day view
Outlet 03Inherited GSTIN · own FSSAI
Own team & KOT queue
Own business-day view
Access follows the branch
Owners and authorized managers configure their branches. Each staff member works within permitted branches; drivers see their own assignments.
Local details on invoices
Use the effective GSTIN and FSSAI for each branch. Configure branch taxes, service charge, operating hours and other supported settings.
Review each business day
Switch to an authorized branch to review its finalized sales, order totals and collections. The branch timezone gives ‘today’ its meaning.
Prepare close to demand
Use the branch’s preparation plans, manager targets, recorded remaining quantities and closing checks to inform the next shift.
BUSINESS REPORTS & ROLE WORKSPACES
The right view for every responsibility.
Business decision-makers review reports. Service teams get the queues and context for their next action.
BUSINESS REPORTS & DAILY WORK
Understand the business behind the service.
Review the selected authorized branch, then move to another branch when you need its business-day view.
Explore your team’s workflowReports and views to review
- Finalized sales, including unpaid finalized bills
- Total orders and their status breakdown
- Gross captured payments, refunds and net collections
- Sales-by-day and product performance reports
A USEFUL NEXT ACTION
Review the branch’s figures before deciding on menu, preparation or team changes.
Financial reports for authorized restaurant and branch access.
Know what each business figure means.
- Finalized sales
- Includes unpaid finalized bills. Review the business timezone and recognition basis alongside the report.
- Collected payments
- Gross captured payments before refunds. Refunds and net collections are separate figures, evaluated using payment time in the branch timezone.
- Order totals
- Reported totals and status breakdowns for the full business day, including orders beyond the first history page.
Financial panels are for authorized Cashier, Manager, Owner and System Admin roles. Missing metrics show as unavailable; guest-cover counts require an authoritative metric.
A CLEAR PATH FROM ORDER TO HANDOFFA busy shift.
A busy shift.
A simpler way through it.
Connected screens for the people doing the work.
- 01
Take the order
Capture the guest, table and dishes in the right branch.
- 02
Keep the kitchen moving
Distinct tickets keep quantities and cooking progress clear.
- 03
Bill and collect
Read the current balance and record the payment against the bill.
- 04
Keep everyone in sync
Finish the handoff, update the floor and review the business day.
Access for the right peopleDesktop & mobileYour driver’s own queue
SUBSCRIPTIONS THAT FIT YOUR RESTAURANTChoose your billing rhythm.
Choose your billing rhythm.
Agree your scope before you start.
Monthly, annual or a multi-outlet agreement. Software pricing is negotiable by call; setup is a separate quote.
Start with a monthly plan.
For a restaurant that wants a recurring monthly software agreement.
Pricing negotiable by callRequest a restaurant-specific quote.
- Monthly software billing, per agreed quote
- Restaurant workflow and modules scoped together
- Setup charged separately
Plan for the year ahead.
For a restaurant that prefers an annual software subscription.
Pricing negotiable by callRequest a restaurant-specific quote.
- Annual software billing, per agreed quote
- Confirm your outlet and module scope up front
- Discuss annual pricing on a call
Build a branch-by-branch plan.
For restaurants running several outlets with different teams and requirements.
Pricing negotiable by callRequest a restaurant-specific quote.
- A quote based on outlets and required modules
- Monthly or annual terms by agreement
- Branch setup and rollout quoted separately
First 100 restaurants: 3 months of software free.Setup is charged separately. Eligibility, activation, included modules, paid pricing and billing terms are confirmed before you begin.
Call to negotiate: +91 72269 26550THE FOUNDING RESTAURANT OFFERBe one of the first 100.
Be one of the first 100.
Make Vyanjo part of your shift.
Get time to explore the software, with your setup scoped around your restaurant.
FIRST 100 RESTAURANTS
3months
software free.
software free.
Bring your floor, kitchen and counter into one workspace.
- Orders, KOTs and table workflows
- Bills, payments and branch reports
- Staff workspaces and branch access
Setup charged separatelyYour setup scope and quote are confirmed before work begins.
Enquire about the offerFor the first 100 restaurants onboarded. Eligibility, activation date and post-trial pricing are confirmed during onboarding. An enquiry does not reserve a place.
GET SET UP WITH A CLEAR PLANYour restaurant.
Your restaurant.
Your starting point.
We’ll discuss your workflows first, then agree the setup scope and cost.
- 1Tell us how you work
Your service style, branches, devices and team.
- 2Agree your setup
Restaurant and branch details, registrations, menu and staff access.
- 3Walk through a shift
Review order entry, kitchen handoffs, billing and role-specific screens.
- 4Start your software trial
Confirm eligibility and activation for the three-month offer.
LET’S MAKE YOUR NEXT SHIFT SIMPLERGood food deserves
Good food deserves
a good workflow.
Have one outlet or several? Tell us where you’re starting. We’ll discuss the product, your setup quote and the launch offer.
Talk to Vyanjo on WhatsApp+91 72269 26550
Three months of software free.Setup is a separate charge. We confirm the details before you begin.
LET’S TALK ABOUT YOUR RESTAURANT
Start with a conversation.
Tell us a little about your business. We’ll help you explore the right setup.
BEFORE WE GET STARTED
A few useful answers.
Clear terms, from the first conversation.