For premium restaurants
Great service looks effortless.
So should everything behind it.
VoxDine holds the reservation, the floor, the kitchen and the bill together, so your team spends the evening with the guest instead of with the paperwork. By the time you lock up, you know what the night made, not just what it sold.
Built by DevVoid, a product studio in Mangalore. Every restaurant is set up by the people who wrote the software.
Service floor
Saturday, 8:42 PM
T12
4 covers
SeatedKapoor
Mains fired 8:31
T04
2 covers
Arriving 8:45Mehta
Third visit. Window table.
T09
6 covers
Bill requestedRao
Split three ways
T15
2 covers
SeatedWalk-in
Dessert course
In the kitchen
7 items open, oldest 6 min
Settled tonight
₹1,84,250
Built for
Saturday, 9pm
Nothing is broken. Nothing quite knows anything either.
A good room already runs on the memory and judgement of the people in it. The software underneath is usually the part that cannot keep up.
The host stand knows the Kapoors have been in four times. The kitchen and the server do not.
A party moves to a better table and the open order stays behind on the old one.
A quantity changes after the ticket has gone in, and nobody on the pass finds out.
The card machine, the cash drawer and the POS each hold a piece of tonight, and somebody reconciles them by hand after close.
You know exactly which dishes sell. You are guessing which ones make money.
None of that is a staff problem. It is what happens when five systems each hold a piece of the same evening and none of them talk.
How a service runs
Seven moments. None of them can go wrong.
This is the whole product, laid out in the order your guest lives through it.
- 01
The booking
The table is held by the covers it really seats, not a guess. Regulars arrive already known: their past visits, their usual table, the note your host left last time.
- 02
The welcome
One floor view of every table and section, so nobody walks the room to find out who is seated where and who is still waiting on a course.
- 03
The order
Your server takes it at the table. Variants, add-ons and dietary notes go down as the guest said them, and the server prices every line, so the bill is right the first time.
- 04
The kitchen
Every item stands on its own line and is marked off as it leaves the pass. Change a quantity mid-service and it goes back into the queue rather than slipping past the section quietly.
- 05
The table change
A party moves to a better table and the open order moves with them. The kitchen sees the new table on the same ticket, mid-course, without a word being shouted.
- 06
The bill
One bill or split however the table wants it. UPI, card, cash or wallet, and a GST invoice that ties out. Guests who would rather settle on their own phone can scan and pay at the table.
- 07
After
Feedback hangs off the bill itself, not a generic form, so a bad course traces back to the table and the night it happened. The guest is recognised the next time they book.
After service
Did Tuesday make money? Which dish is quietly costing you?
Most restaurant software reports what you sold. VoxDine reports what you made. Revenue, food cost and profit on one screen, for any day, week, month or year you care to look at.
Revenue by day
Revenue
₹8.42L
This week
Food cost
31.4%
Target 32%
Net profit
₹2.16L
After costs
Avg order
₹2,340
Per bill
Needs attention
Butter Chicken
Food cost up 6% on last week
Paneer Tikka
2.1 kg wastage logged this week
Tiger Prawns
1.4 kg on hand, three days of cover
Built overnight, not on demand
Scheduled jobs build the weekly, monthly and yearly rollups while the restaurant is closed. A year of history opens as fast as tonight does.
Costed down to the ingredient
Recipes, purchase prices, vendor returns and logged wastage all feed one cost figure. Food cost is measured against what you bought, not estimated from a percentage.
Every change has a name on it
Who discounted the bill, who voided the order, who edited the price after the kitchen saw it. The activity log answers it without a conversation.
The whole surface
One system. Not five subscriptions.
Everything below runs on the same data, which is the only reason the numbers at close agree with the floor.
Reservations and guest history
Floors, sections and tables
Order taking at the table
Item level kitchen display
Menus, variants and add-ons
Billing, splits and GST invoices
Inventory and recipe costing
Purchasing, vendors and returns
Wastage and daily close
Roster, shifts and leave
Guest feedback on the bill
Activity log on every change
Onboarding
We set it up with you.
Not with a signup form.
Every restaurant on VoxDine was put there by us, in person. That is deliberate, and it is why we take on a few at a time.
01
We look at your service
A conversation and a visit. If VoxDine is the wrong fit for your room, we would rather tell you than sell you.
02
We build your menu with you
Dishes, variants, add-ons, recipes and costs, entered properly the first time so the reporting means something on day one.
03
We set up your floor and your team
Sections, tables, roles and access for everyone from the host stand to the pass.
04
We stand through your first service
On site, watching it run, fixing what needs fixing before we hand it over to you.
Who is behind it
A small studio, and the people who wrote it on your floor.
VoxDine is made by DevVoid, a product studio in Mangalore founded by Aneesh Bhat. The studio ships its own products and builds software for companies well outside food service, including AutomotiveAI and TetherAI.
You talk to the founder
Not a sales desk, not a reseller, not a support queue that opens a ticket about your Saturday.
The engineers run your first service
The people who wrote the software stand in your restaurant while it goes live, and fix what needs fixing on the spot.
We are early, and we say so
VoxDine is new. That is exactly why the first restaurants on it get more attention than any established vendor would give them.
Questions
The ones that actually get asked.
Does this replace my servers with QR codes?+
No. Your servers take every order at the table, which is the point of a premium room. Guests can scan to read the menu and settle the bill if they prefer to, and nothing more than that.
Do I need printers in the kitchen?+
No. The kitchen works off a screen, item by item, with each line marked off as it leaves the pass. Receipts and reports print from any browser when you want paper.
Can you import my existing menu?+
Not automatically, and we would not want to. We build the menu with you during onboarding, because recipes and costs entered properly are what make the reporting worth reading later.
What hardware do I need?+
Any tablet, laptop or phone with a browser. The kitchen screen is a browser tab. There is nothing to install and no proprietary terminal to buy.
What happens to my data?+
It stays yours and it is exportable at any time. Access is scoped by role, so a server cannot open your purchase costs. We do not sell or share your data with anyone.
What does it cost?+
We are onboarding a small number of restaurants by invitation right now, and pricing is agreed with each of them directly. There is no self-serve plan and no card to enter.
We are taking on a small number of restaurants.
If you run a room where the details are the product, we would like to see it. Tell us about your restaurant and we will come back to you within two working days.