Table 6
ZG-1182
- ×1Paneer Butter MasalaFull
- ×2Chicken BiryaniHalf · extra raita
- ×4Butter Naan
₹1,090Start cooking
Live in Gurugram
Every Order, On One Board.
QR and table ordering, a kitchen board that rings, staff, reports and an AI that reads your own order data.
One menu behind all of it. Change a price once and it changes everywhere.
- One menu
- QR, table, takeaway and delivery
- It rings
- even with the tab closed
- Loss guard
- on every coupon you run
New order · Table 6
ZOG Kitchen · tap to open the board
Fires with the tab closed
#ZG-1182NEW
Table 6
Waiting
00:12
- ×1Paneer Butter MasalaFull
- ×2Chicken BiryaniHalf · extra raita
- ×4Butter Naan
Paid · UPI
₹1,090
Illustrative interface — sample order
The kitchen board
The order lands. The board rings.
New, cooking, ready — the whole service on one screen. Tickets carry the channel they came from, the portion the guest actually picked, and a clock that keeps counting until someone touches it.
app.zykaofgurgaon.com/kitchen
LiveNew
00:12
Delivery
ZG-1181
- ×1Dal MakhaniFull
- ×1Jeera Rice
₹460Start cooking
Cooking
Takeaway
ZG-1179
- ×2Masala DosaNo onion
- ×2Filter Coffee
₹320Mark ready
Room 412
ZG-1178
- ×1Hyderabadi BiryaniFull · extra spicy
- ×2Gulab Jamun
₹620Mark ready
Table 2
ZG-1177
- ×1Tandoori PlatterFull
- ×3Garlic Naan
₹880Mark ready
Ready
Delivery
ZG-1175
- ×1Veg Hakka NoodlesFull
- ×1Chilli PaneerHalf
₹540Rider assigned
Table 9
ZG-1174
- ×1Butter ChickenHalf
₹240Hand to pass
Illustrative interface — sample tickets, sample data
It rings with the tab closed
Most kitchen screens only alert you while the page is open — close it, and the next order lands in silence. ZOG registers a background web push, so the device rings even when the browser is minimised or the tab is gone.
Every channel, one board
Table, takeaway, delivery and room orders all arrive here, tagged with where they came from. No second tablet, no separate queue, nothing for the pass to reconcile at the end of service.
The clock is the priority list
Each ticket carries its own elapsed timer. Past five minutes it warms up, past ten it goes red — so the oldest ticket is the loudest thing on the screen, from across the kitchen.
The board above is a mockup built to show the layout and how a ticket moves. The tickets, the tables and every rupee in it are made up for illustration — they are not any real kitchen’s service.
One menu
Priced once. Right everywhere.
Most kitchens end up maintaining the same menu four times — once for the table QR, once for takeaway, once for delivery, once for the aggregator. Here there is one menu. Change a price at 11am and every channel has it at 11am.
Dinner menu
One source · illustrative
Veg onlyBestsellersBreads
Paneer Butter Masala
Half₹190Full₹320
Dal Makhani
Half₹160Full₹280
Chicken Biryani
Half₹240Full₹420
Butter Naan
Each₹40
Priced onceUpdates everywhere
Table
Guest scans the code on the table. The table number rides along with the order.
Takeaway
Paid ahead on the phone, collected at the counter — no queue to stand in.
Delivery
A rider is assigned the moment the kitchen marks the food ready.
Dine-in
Call a waiter, re-order or ask for the bill without catching anyone's eye.
The unglamorous parts
The details where the money quietly leaks.
Anyone can put a menu on a QR code. The difference shows up in the two places a food system usually gets sloppy — discounts, and portions.
A coupon can’t sell below cost
You enter what a dish costs you to make. Every coupon is then checked against that floor before it applies — so an over-generous discount gets stopped at the till instead of discovered in next month’s accounts.
Paneer Butter Masala
₹320Your cost to make₹120
- ₹224FLAT30−30%Clears the floor — applies
- ₹160LUNCH50−50%Clears the floor — applies
- ₹96MEGA70−70%Below your ₹120 floor — blocked
Illustrative worked example — sample dish, sample cost
Half means half. Everywhere.
Half and full portions and add-ons are priced on the item itself, not bolted on per channel. The guest picks half with extra raita; the same half with extra raita reaches the kitchen board, the bill and the sales report at the same price.
What the guest picked
- ₹240Chicken BiryaniHalf portion
- ₹30Extra raitaAdd-on
- ₹40BonelessAdd-on
Line total₹310
Reads ₹310 on
Table QRTakeawayDeliveryKitchen boardBillSales report
Illustrative worked example — sample item
Your dashboard
What sold, what it earned, and what you’d have missed.
Every channel reports into one place, so the day’s number is a number and not an afternoon of merging exports. Sales by hour, by item, by channel — and a plain reading of what your own orders say.
app.zykaofgurgaon.com/restaurant
LiveOrders today
128
31 in the last hour
Revenue today
₹48,200
Across all four channels
Repeat customers
41%
Ordered here before
Average order
₹377
Up from ₹352 last week
Revenue
Last 14 daysRevenue this fortnight₹6,13,000
Where orders come from
By orders- Table44%
- Delivery31%
- Takeaway17%
- Room8%
One menu behind all four — so the split is a fact you can read, not four spreadsheets you have to merge.
Orders by hour
TodayIllustrative — 11am to 10pm, sample service
Top items
This month- 01Chicken Biryani214
- 02Paneer Butter Masala168
- 03Butter Naan141
- 04Dal Makhani96
Insight from your own orders
IllustrativeYour 3pm–5pm window took 13 orders across the fortnight, against 44 in the 9pm hour alone. Every dessert you sold in that window was ordered at a table. There is no lunch offer running.
Illustrative interface — sample restaurant, sample data
The dashboard above is a mockup built to show the layout and what gets tracked. The restaurant, the orders and every rupee in it are made up for illustration — they are not any real kitchen’s figures and shouldn’t be read as typical.
Ask ZOG AI
Ask your own data a straight question.
The reports are already there. This is for the moment you don’t want to build one — you just want to know which item is carrying the menu, or where tonight went.
Ask ZOG AI
Reading: your orders, menu and offers
Which item sells most?
Chicken Biryani — 214 orders this month, ahead of Paneer Butter Masala at 168. It leads on table and delivery. On takeaway it doesn't: Butter Naan outsells it there, usually as a two-item basket under ₹150.
Why are sales down today?
You're at 128 orders against 141 on an average Tuesday. Almost the whole gap sits in the 7–9pm block, which took 26 fewer orders than usual. Your order rows show three items marked out of stock at 6:40pm and restored at 8:15pm.
Note — That's what your orders show. Whether that's the cause is your call — I can't see your kitchen.
Suggest offers for lunch.
Your 3–5pm window took 13 orders in a fortnight, against 44 in the 9pm hour alone, and you have no lunch offer running. Desserts in that window were ordered at a table every single time — never on delivery.
Note — Any offer you build from this still gets checked against your cost floor before it can go live.
Ask about your orders, menu or offers…
The conversation above is an illustration built on the same sample data as the dashboard — it is not a transcript from a real restaurant, and the figures in it are made up.
It reads your orders
Your own order rows, your own menu, your own offers — the same data the reports are built from. Ask in plain English and it answers from that.
It shows its working
Answers point at the rows behind them, so you can go and check. An answer you can't verify is a rumour, not a report.
It doesn't guess why
It won't forecast next month, rank you against other restaurants, or tell you why a night was slow. It reports what happened. The reason is yours to know.
The rest of it
One system, not four subscriptions.
The QR vendor, the kitchen screen, the offers tool and the reporting export are usually four different bills and four different sources of truth. Here they’re one.
Order management
One queue from the moment an order is placed to the moment it's handed over — whichever channel it came from.
- Accept, reject, or set a prep time
- Live status the guest can see
- Nothing to re-key anywhere
Staff and roles
Your people get their own logins, scoped to the job they do. The pass sees the board; the counter sees the till.
- A login per person, not a shared password
- Access by role
- Take a login away when someone leaves
Sales reports
By day, by item, by channel, by hour. Built from the same rows the kitchen board runs on, so there is nothing to reconcile.
- Item-level detail
- Channel split
- Export when you need it
Offers and coupons
Run a discount for a window, an item or a channel — and every one of them is checked against your cost floor before it can apply.
- Schedule to a time window
- Target an item or a channel
- Loss guard on every coupon
WhatsApp and links
Your menu is a link. Send it on WhatsApp, put it in your bio, print it on a card — all of it opens the same ordering page.
- No app for the guest to install
- Share it anywhere a link goes
- Orders land on the same board
QR and table ordering
A code per table means the table number rides along with the order — so the food knows where it's going without anyone shouting.
- A code per table
- Table number on the ticket
- Re-order without flagging anyone down
For restaurants
Put your kitchen on one screen.
Tell us how you run service today — the channels, the menu, the shifts. If ZOG doesn’t fit your kitchen, we’ll say so.
- One menu across QR, table, takeaway and delivery
- A board that rings even with the tab closed
- Live in Gurugram