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Jamanvar by Kelviontech

Restaurant operations

One connected workflow, not five apps.

Billing in one place, tables on a whiteboard, tickets on paper, stock in a notebook. Jamanvar ties them together, so an order entered once is already everywhere it needs to be.

Book a demo See it play out

Bring billing, tables, kitchen and inventory into a single system. Shown with sample data.

The problem

Most restaurants run on habits, not systems

Look closely at how a busy restaurant actually works and you'll find four or five separate routines held together by people remembering things. The cashier has one screen. The captain has a paper pad. The kitchen has a spike of slips. The host has a mental map of the floor, and the owner has a notebook of what was bought last week.

Every gap between those routines is a place where something slips. An order gets punched twice. A table shows as free when it isn't. The kitchen finds out a dish is unavailable after the guest has already ordered it. And the stock count says one thing while the shelf says another, and nobody knows which to trust.

How Jamanvar handles it

Enter it once, and it goes everywhere it needs to

In Jamanvar, an order is one record that everything else reads from. When it's punched, the table on the floor plan updates, the kitchen ticket fires to the right station, the items land on the live bill, and the ingredients come out of stock according to each dish's recipe. Nobody re-types anything, so there's nothing to get out of step.

It doesn't change how your team works so much as remove the moments where they had to pass information by hand. The captain still takes the order, the chef still cooks it, and the cashier still settles the bill. They just stop being each other's messengers.

Guests dining at a busy restaurant table, the front of house that Jamanvar keeps in step with the kitchen
No double entry
An order is punched once. The bill, the ticket and the stock movement all come from that single entry.
A floor you can trust
Table status follows real orders and real bills, so the floor plan is never a day behind.
A kitchen that's already informed
Tickets reach the right station the instant they're fired, whether the order came from a captain or a guest.
Stock that matches the shelf
Ingredients are deducted from recipes as dishes sell, so you're counting against a number that means something.

A good fit for: Restaurants that have outgrown a single billing machine and a paper pad, but don't want to become a software company to fix it.

one order, start to finish

How the workflow changes

An illustrative scene built from the product's real capabilities.

  1. 1

    The order is taken

    A captain punches a table's order on a handheld, with seat numbers and a note for "no onion, no garlic".

  2. 2

    The kitchen already has it

    The order splits across stations and appears on the kitchen screen or prints as a KOT, note included.

  3. 3

    The floor updates itself

    The table changes colour on the floor plan and starts counting seated time. Nobody touches the screen.

  4. 4

    The bill builds as they eat

    Everything ordered sits on the table's live tab in POS. When the guests ask for the bill, it's already there.

  5. 5

    Stock moves on its own

    Each dish's ingredients are deducted from your digital pantry, and anything running low gets flagged.

What the team sees

The screens behind it

the counterOne POS screen shows every table's running tab, so no bill needs to be rebuilt from paper.
the floorA live plan of every section, driven by real orders rather than someone remembering to update it.

Screens shown with sample restaurant data.

The products behind it

Modules that solve this

Questions owners ask

Do we have to switch everything at once?
That's up to you. Many restaurants begin with POS and add the kitchen display, floor management and inventory as they get comfortable. Because the modules share one order record, adding each one is an extension rather than a restart.
Will my staff need a lot of training?
Each person still does the job they do today, taking orders, cooking or billing. What changes is the tool in front of them. We'll walk through the setup with your actual menu and tables in the demo.
What if our restaurant is small?
The connected workflow matters at every size. A one-counter café that stops re-entering orders and guessing stock gets the same benefit, and you only switch on the modules you need.

Which of these sounds like your restaurant?

Tell us what's slowing you down. We'll show you which modules help, and which you can leave alone.

Book a demo See how it works