1
Fast counter billing
Your top flavours and standard servings on the first screen. A single scoop in one tap, a sundae in three. Staff bill confidently within an hour, which matters when you hire seasonal help for summer.
2
Scoop, weight and unit billing together
Bill scoops by count, hand-packed boxes by weight from a connected scale, pre-packed pints and tubs by unit, and cakes as advance orders — all on the same receipt, with each priced its own way.
3
Sundae builder and topping modifiers
Configure bases, cones, cups, waffles, sauces, nuts, fruit and sprinkles as priced add-ons that attach in one tap. Each carries its own price and its own stock deduction, so what you charge and what you consume both stay accurate.
4
Flavour-wise stock and sold-out control
Track stock per flavour, not just per category. Mark a flavour out and it disappears from the QR menu and, where integrated, from your delivery listings — so nobody orders what you can't serve.
5
Flavour-of-the-day and seasonal menus
Rotate limited flavours, run seasonal specials, and schedule them by date so the menu changes itself. Past performance by flavour tells you which seasonals earned their place.
6
Delivery app integration
Swiggy and Zomato orders arrive in the same queue and the same reports as counter sales, with packing and dispatch tracked against the tight window that frozen delivery demands.
7
Cold chain and wastage recording
Log melt loss, freezer burn, expired stock and power-failure write-offs against a reason code. Wastage becomes a managed line by flavour and by cause rather than a number nobody can explain.
8
Ice cream cake and advance orders
Take bookings with flavour, weight, message, delivery date and advance paid, and see them on a production list for the right day. If cakes are a substantial part of your business, our bakery module covers the fuller order lifecycle.
9
Multi-outlet and franchise control
Push standard pricing and menus to every outlet, compare outlet performance side by side, and give franchisees visibility of their own numbers while the brand keeps a consolidated view — enforcing brand-standard pricing centrally rather than by phone call.
10
GST configured to your classification
Assign the correct rate and HSN code per item so scoops, packaged pints, toppings and cakes are each treated correctly on the same bill. Parlour taxation in India has been contested, with the distinction between supplying goods and providing restaurant service carrying real consequences — settle your classification with your CA and we configure it once during onboarding.
11
UPI, card and cash
Take UPI on a QR or display device, card via a linked terminal, or cash, with everything reconciling against the day's bills.
12
Loyalty and repeat visits
Attach a phone number to a bill and build a customer record. Parlours run heavily on families and repeat weekend visits — points, visit rewards and birthday offers work unusually well here.
13
Works offline
Billing runs on a local database and continues through an internet outage, syncing when the connection returns. Mall and high-street units with unreliable networks keep trading.
14
Reports that answer parlour questions
Scoops served per flavour against tub consumption. Wastage by cause. Sales by hour, so you staff the 7–11 PM peak properly. Season-on-season comparison. Topping attach rate — how often an add-on gets charged, which is usually a revelation. Daily summary to WhatsApp before you leave.
