---
title: "Khata for Restaurants, cafés & tea shops"
source: https://www.lskhata.com/use-cases/restaurant
---

# Khata for Restaurants, cafés & tea shops

Take the order, fire the kitchen, settle the bill

Front of house and kitchen need the same order at the same time. Khata prints a kitchen ticket, handles half and full portions, and closes the day with a single report.

## What this trade struggles with
- Orders shouted to the kitchen get missed or misheard
- Half plate, full plate and per-piece items do not fit a normal billing app
- Staff need to take orders without seeing what the food costs you
- Nobody agrees on what the day actually took

## How Khata fits
- **Kitchen order tickets** — Print a KOT for the kitchen separately from the customer bill, so the line cooks get the order and not the prices.
- **Portions that match your menu** — Plate, full, half, pack and piece are built in, so a half plate is a real unit rather than a manual price override.
- **Service charge on the bill** — Add a service charge to an order and it is carried into the bill and the reports rather than bolted on at the end.
- **Staff who bill but do not see margins** — A waiter or cashier can create and print orders while cost prices, profit and reports stay hidden. The permission is explicit, not a workaround.
- **Daily closing** — One report closes the day: what was sold, how it was paid, what was discounted and what was cancelled.
- **What actually sells** — Category and item sales reports show which dishes carry the kitchen and which ones sit on the menu doing nothing.

## Limits, stated on the page itself
- There is no table-map or seat-level ordering — orders are not tied to a table number.
- There is no recipe or ingredient-level stock deduction; stock is tracked at the item you sell, not the raw materials behind it.

## Common questions

**Can the kitchen get a separate ticket from the customer bill?**

Yes. An order can print a kitchen order ticket with just the items and quantities, while the customer bill prints separately at the counter. The two come from the same order, so nothing is re-keyed.

**Is there table-wise ordering?**

Not yet. Orders are not tied to a table number and there is no floor map, so a busy sit-down restaurant with many tables will feel that gap. Counter service, takeaway and delivery all work well.

**Does it deduct ingredients when a dish is sold?**

No. Stock is tracked at the item you sell, not the raw materials behind it — selling a plate of biryani does not reduce your rice. Recipe-level costing is not supported.

**Can I change my menu prices quickly?**

Yes. Menu items are products, so a price change takes seconds and applies to every bill from that moment. Category and item sales reports then show which dishes are actually carrying the kitchen.