Sell the plate.
Arth counts the kitchen.
Counter billing, your own ordering page, and recipes that draw down raw material as you sell — so food cost stops being a monthly guess.
Built for counter, takeaway and delivery kitchens. Table-service floor plans and KOT ticketing aren't part of Arth yet.
A day at Anand's tiffin kitchen.
One counter, one delivery radius, zero spreadsheets.
Where the margin actually hides.
Fast tickets, thermal receipts, split payments and UPI — with or without the internet.
Define what goes into a dish. Selling it consumes the raw material automatically.
Perishables tracked by batch and date, so waste is a decision and not a surprise.
Your own ordering page and delivery zones — no aggregator commission on repeat customers.
What you bought versus what you sold, valued in your books as you go.
WhatsApp offers to people who actually ate with you, drafted from your own sales.