Run the whole restaurant on one system.
Fork Matrix joins the counter, the kiosk, the kitchen line, the delivery desk, the store room and the books into a single platform. One order, entered once, moving through every part of your business in real time.
Rs 10,000 a month · Everything included · Cancel any time
- 6workspaces
- POS, Kiosk, Kitchen, Delivery, Inventory, Back office
- 1shared database
- No syncing, no exports, nothing re-typed
- 3service modes
- Dine-in, takeaway and delivery on one screen
- 11financial reports
- Trial balance through to cash flow
Most kitchens run five systems that don’t talk.
A till from one vendor. A delivery tablet from another. Stock in a spreadsheet. An accountant re-typing the day from a Z-report. Every handover is a place for numbers to drift — and by the time the variance shows up at month end, the week it came from is long gone.
One order. One trail.
On Fork Matrix a ticket is entered once and everything else is a consequence of it.
- 1
Rung up
Counter, kiosk or table QR — the same order object either way.
- 2
Fired
Lands on the right kitchen station with a timer already running.
- 3
Assembled
Bumped, staged at the pass, handed to a rider or a guest.
- 4
Depleted
Recipe ingredients come off stock the moment the dish is sold.
- 5
Posted
Revenue, tax, service charge and cost of sales hit the journal.
Every part of the business, on the same data.
Each workspace stands on its own and is worth switching on by itself. Together they remove every re-typing step between the front door and the ledger.
The counter
Point of Sale
One touch screen for dine-in, takeaway and delivery. Orders stay live on a running strip until they are paid and the kitchen has bumped them, so nothing quietly disappears mid-service.
What’s insideThe guest
Self-Order Kiosk
A customer-facing ordering surface that runs on a tablet at the door or from a QR code on the table. Guests order in their own time; the ticket lands in the same queue as the counter.
What’s insideThe line
Kitchen Display
Paper tickets replaced by station screens. Each screen shows only what that station has to cook, with timers running from the moment the order was fired.
What’s insideThe pass
Order Assembly & Delivery
The desk between the kitchen and the door. Pickup and delivery orders are staged, handed to a rider, tracked out and closed off — without anyone shouting across the pass.
What’s insideThe store room
Inventory & Warehouse
Full warehouse control down to the recipe. Every sale on the POS depletes the ingredients behind the dish, so the stock figure on screen is the stock on the shelf.
What’s insideThe office
Back Office & Books
Real double-entry accounting, posted automatically from the trading day. No month-end export into a second system, and no accountant asking where the numbers came from.
What’s insideA counter that keeps up with the rush.
Dine-in, takeaway and delivery live on the same screen. Orders stay on the running strip — with paid / unpaid and prep status visible — until they’re both settled and bumped, so nothing walks out unnoticed.
- Split & partial payments
- Modifiers and combos
- Holds, drafts and recalls
- Voids and discounts, logged
- Register shifts & close-out
- Receipt and kitchen printing
- Customer-facing display
- Floor plan and reservations
The line always knows what’s late.
Station screens show only what that station cooks, with a timer running from the moment the order was fired. The pass reunites split tickets, stages pickups and hands deliveries to a rider without anyone shouting.
- Routing by station or category
- Live timers with escalation
- Bump, recall, partially ready
- Order assembly view
- Rider roster and hand-off
- Pickup and delivery boards
- Prep-time analytics
- Screen health monitoring
Food cost you can trust on a Tuesday.
Recipes sit behind every dish, so selling one depletes its ingredients. Purchases, transfers, wastage and counts all post to the same ledger — and the accounting side is real double entry, not an export.
- Recipes and production runs
- Purchase orders & receiving
- Transfers between outlets
- Wastage and kitchen closings
- Counts, audits and variance
- Vendor ledger and credits
- Trial balance to cash flow
- Fiscal periods and verifier
However the food reaches the guest.
Dine-in, takeaway and delivery aren’t bolt-ons — they’re first-class order types with their own rules, charges and boards.
Dine-in
Floor plan, table status and reservations. Open a table, fire courses, split the bill any way the guests want.
- Visual floor plan
- Reservations diary
- Split by item or amount
- Table QR ordering
Takeaway
Counter and kiosk orders on the same queue, with a pickup board so nobody hands out the wrong bag.
- Kiosk self-order
- Pickup queue board
- Kitchen ticket printing
- Customer display
Delivery
Addresses on the customer record, riders on a roster, and a live board from fired to delivered.
- Saved delivery addresses
- Rider assignment
- Delivery charges & rules
- Live status tracking
Built for kitchens with something to keep track of.
Cafés & casual dining
Fast counter service with table numbers, a kitchen screen and books that close themselves at night.
Multi-outlet chains
One menu, many outlets. Per-location stock, transfers between branches and consolidated reporting.
Fine dining
Coursing, reservations, a real floor plan and the modifier depth a serious kitchen needs.
Cloud kitchens
No dining room, all throughput. Kitchen screens, an assembly pass and a rider board.
The boring parts, done properly.
Tax, permissions, cash and audit trails are where a restaurant system either saves you or costs you. None of it is an afterthought here.
Tax that matches the law
Tax rules, service charges and charge rules configured per outlet, applied at the line and printed on the bill.
Nothing happens unlogged
Voids, discounts, price overrides and stock adjustments all carry a user, a time and a reason.
Roles that mean something
Cashiers, kitchen staff, managers and owners each see only their own workspace.
Cash you can count
Register shifts with declared floats, blind counts and a close-out that reconciles against the day.
Runs on the hardware you have
A browser is the only requirement. Installable as an app on any till, tablet or kitchen screen.
Your data stays yours
Your restaurant’s data is kept separate from everyone else’s, and you can ask for a full export at any time.
Questions worth asking.
What exactly is Fork Matrix?
A restaurant management platform rather than just a till. The point of sale, self-order kiosk, kitchen display, delivery desk, warehouse and accounting are six views onto one database — so a sale on the counter moves stock and posts to the books without anyone re-typing it.
Do I have to replace everything at once?
No. Most kitchens start with the POS and the kitchen display, then switch on inventory once the recipes are loaded, and accounting after that. Each workspace is useful on its own, and they get more useful together.
Does it handle more than one outlet?
Yes. Outlets are first-class: each has its own stock location, register, timezone and reporting, with transfers and transfer requests between them and consolidated books across the group.
What hardware do I need?
Any device with a modern browser — a Windows till, an iPad, an Android tablet or a cheap kitchen monitor. Fork Matrix installs as an app on the home screen. Receipt and kitchen printers are configured from the back office, and card terminals are set up per outlet.
Does inventory really go down to ingredients?
It does. You define recipes against products, and selling a dish depletes the ingredients behind it. The POS consumption report shows what was sold against what was actually consumed, so variance shows up the same day rather than at stock-take.
Is the accounting real accounting?
Yes — double entry, with a chart of accounts, a journal you can browse line by line, fiscal periods, opening balances and a verifier that checks the books balance. Trial balance, general ledger, profit and loss, balance sheet and cash flow are all generated from the same journal.
How does the kiosk work for guests?
Two ways. A standing tablet at the counter for takeaway, and a QR code on each table that opens the menu on the guest’s own phone — no app to install and no account to create. Either way the order joins the same queue as the counter.
How do we get started?
Create your account, pay the first month and set up your restaurant — it gets its own address straight away. Ring up an order, watch it appear on the kitchen screen, bump it, and follow it through to the books. Cancel any time; you keep access until the end of the month you paid for.
Ring up an order and watch it reach the books.
Create your account and your restaurant is live on its own address. Take a table, fire it to the kitchen, bump it, settle it — then open the trial balance.
Questions first? hello@forkmatrix.com