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The Foodix Blog

Run a sharper restaurant, one playbook at a time

Practical guides on POS billing, QR ordering, kitchen display, inventory and growth — plus recipes and field notes for owners who want fewer tools and better numbers.

POS & Billing7 min read

Best Restaurant POS Software in India: A 2026 Buyer's Guide

Choosing restaurant POS and billing software in India? The features that actually matter — GST billing, QR ordering, KDS, UPI payments, offline resilience — and the questions to ask before you sign.

TheFoodix Team
Growth7 min read

Menu Engineering: How to Design a Menu That Sells

Your menu is your most powerful sales tool. How to use menu engineering — profitability, popularity, placement and pricing — to steer guests toward the dishes that make you money.

TheFoodix Team
Kitchen Operations6 min read

What Is a KOT? Kitchen Order Tickets Explained

A KOT (Kitchen Order Ticket) gets an order from the table to the kitchen accurately. What goes on one, how digital KOTs and a KDS replace paper chits, and why it matters for speed and accountability.

TheFoodix Team
QR Ordering5 min read

QR Ordering vs. a Restaurant App: What Diners Actually Use

Most diners will never download your restaurant app. Here is why browser-based QR ordering captures the orders a native app quietly loses — and when an app still earns its place.

TheFoodix Team
POS & Billing6 min read

How to Cut Billing Time at Your Restaurant with a Modern POS

Slow settlement at the table costs you turns on a busy night. A practical look at where billing time disappears and how a modern POS gets a guest paid and gone in under a minute.

TheFoodix Team
Billing & Compliance6 min read

GST-Compliant Invoicing for Restaurants in India: A Practical Guide

What actually has to be on a restaurant tax invoice, how CGST, SGST and IGST split, why your invoice numbers must be gap-free, and the mistakes that trip up audits.

TheFoodix Team
Inventory5 min read

Stop Stockouts: Inventory and Recipe Costing for Busy Kitchens

Running out of a hero dish mid-service is avoidable. How recipe-based stock deduction and food-cost tracking turn inventory from a monthly guess into a live number.

TheFoodix Team