A restaurant doesn't invoice like an office does — it bills from a table, mid-service, with staff who don't have time to hunt through menus or shout order details across a noisy kitchen. Invoice2Track's restaurant mode replaces the paper order pad with a live floor view, a tap-to-order screen, and separate Kitchen and Bar Display monitors, so food and drink prep never get in each other's way.
Try Restaurant & Bar mode freeTables show live status at a glance — available, occupied, or reserved, color-coded and updated in real time as staff work the floor. No walking over to check; the whole layout is visible from any device.
Tap a table to open its order screen. Add items by category or scan a barcode for packaged drinks — each item added shows its price instantly, so there's no pricing lookup mid-order.
Hit send, and every line routes itself: food items appear on the Kitchen Display, liquor and beverages appear on the Bar Display. Each screen only shows what that station actually needs to make — no scrolling past drink orders to find the next food ticket, or the reverse.
Kitchen and bar staff mark their own items Pending → Preparing → Ready independently. A round can have half its items still cooking and half already poured, and both stations know exactly where things stand without asking the floor.
Every dish and drink is built from a recipe set up once — sell a cocktail, and the raw ingredients (spirits, mixers, garnish) deduct automatically. The finished item itself was never a stocked product; only its real ingredients ever move.
When the table's done, print or settle the bill directly — a member on file gets their discount applied automatically, no manual step at the till. Cash, card, or split, the invoice reflects exactly what was served.
Every table's status visible at a glance, updated in real time as orders come in and go out — no separate whiteboard or walking the floor to check.
Every food item sent through tracks its own status — pending, preparing, ready, served — keeping the kitchen and floor in sync without shouting across the pass.
Liquor, cocktails, and beverages route to their own screen automatically, based on product category — bar staff see only what they need to pour, nothing else.
Set the ingredients behind each dish or drink once, and selling it deducts the right raw materials automatically — never the finished item itself.
Mark a regular as a member and every future bill applies their discount automatically — no manual step, no forgetting to apply it during a busy service.
Turn on GST billing and every printed bill applies the correct tax treatment automatically, with HSN/SAC codes where required.
Assign each dish to whoever's actually paying for it, right at checkout — an itemized split per guest, not just the total divided evenly by headcount.
Print straight to a 3", 4", or 4.5" POS roll printer at the till — not an A4 page squeezed onto a receipt.
Yes — that's exactly what the Kitchen and Bar Display split is for. Mark a product category (like "Beverages" or "Cocktails") as a bar category once, and every order line for products in it routes to the Bar Display automatically, separate from food on the Kitchen Display.
Recipes are set up once per dish or drink — link the raw ingredients and quantities used. From then on, every sale deducts those ingredients automatically; you never manage stock for the finished item itself.
Yes — mark a customer as a club member and their discount applies to every future bill automatically, without any manual step at checkout.
Yes to both — the Bar Display and Kitchen Display are independent screens. A bar-only business just won't use the Kitchen Display, and vice versa; nothing forces you to set up both.
No credit card required. Full access for 30 days, tuned to how restaurant & bar businesses actually run.