Canteen management system for Nepal.
School, college, hospital, and office canteens in Nepal — one counter that serves a 20-minute rush without a queue, and knows what it sold at the end of it.
Built for the rush, not the leisurely lunch
A canteen does its whole day in two twenty-minute windows. The queue is the problem, so the counter is the design: repeat items are one tap, the bill totals as it goes, and the kitchen is already cooking before the person has paid. Nothing has to be typed twice.
- One tap per item — the common ones stay on the first screen
- Orders go to the kitchen the instant they are entered
- More than one counter can serve at once, on any device
- Cash, mobile wallet, or on account — recorded either way
- A day’s sales totalled without anyone adding up chits
A menu that changes every day
Most canteens cook a different thing each day of the week. Change the menu in the morning and every counter and screen has it at once — mark yesterday’s dish unavailable and it disappears from the till rather than being sold by mistake.
Know your cost per plate, not just your takings
An institutional canteen is usually run to a budget or a subsidy, which makes cost per plate the number that matters. Set a dish’s recipe once and every serving takes its ingredients off stock automatically — so the cost is measured, not estimated, and you see it against what you charged.
The kitchen gets a ticket, the counter gets a bill
Kitchen tickets print at the station the moment an order is placed, so cooking starts while the queue moves. The counter prints a clean PAN/VAT bill with fiscal-year invoice numbering and Bikram Sambat dates — the same document an institution’s accounts department expects.
Staff see only their own part of it
The person on the till does not need your purchase records and the cook does not need your takings. Each account is granted only the areas it uses, so a canteen can be run by several people without handing all of them the books.
Common questions.
What is a canteen management system?+
A canteen management system is the software an institutional food service — a school, college, hospital, or office canteen — uses to run its counter and its kitchen: taking orders, printing kitchen tickets so cooking starts immediately, billing customers, and tracking what stock each serving consumed. The point of difference from a restaurant system is volume in a short window: a canteen may do most of its day in two twenty-minute rushes, so the software is judged on how fast a repeat order can be entered and how little has to be reconciled afterwards. TableSathi covers that counter-and-kitchen work, with per-item and per-day sales you can hand to an accounts department.
Does it handle prepaid cards, coupons, or salary deduction?+
Not yet. TableSathi does not issue prepaid canteen cards, meal coupons, or student and staff wallets, and it does not deduct meal costs from payroll. If your canteen is run on a coupon or card scheme, that part would stay outside TableSathi for now. What it does cover is the counter and the kitchen — taking the order, printing the kitchen ticket, billing, and knowing what each serving cost you in stock. Many institutional canteens in Nepal sell for cash or mobile wallet at the counter, and that is the case TableSathi fits today.
Can it run more than one counter at the same time?+
Yes. TableSathi runs in a browser on any phone, tablet, or till computer, and every device is looking at the same live data — so two or three counters can serve the same queue at once without any of them double-selling the last portion or keeping a separate list to reconcile later. The kitchen sees every ticket in the order it was placed, whichever counter took it, and the day’s sales come out as one figure across all of them. Each counter can be a separate staff account, so you can also see who sold what.
Is it suitable for a school or college canteen in Nepal?+
Yes — schools, colleges, hospitals, and office canteens are exactly the setting this page describes. The things that tend to matter in that context are covered: a daily changing menu, a counter fast enough for a break-time rush, kitchen tickets so food is already being made while the queue moves, cost per plate measured against a budget or subsidy, PAN/VAT bills with proper fiscal-year numbering for the institution’s accounts, and staff accounts that see only their own area. What is not covered is coupon, card, or payroll-deduction schemes, so it suits a canteen that takes payment at the counter.
Run your cafe the simpler way.
Tell us about your cafe and we'll get you set up — orders, kitchen tickets, billing, and stock in one place.