Restaurant POS software in Peshawar

Eating out in Peshawar

Peshawar's food is built around meat cooked simply and in front of the customer. In the old city, the Namak Mandi food street sits behind the historic Qissa Khwani Bazaar. On the third day of Eid in 2023, Dawn reported crowds sitting on charpoys there for chapli kebab, barbecue, mutton karahi, pulao and paye, with kehwa to finish. Qissa Khwani itself, once called "the Piccadilly of Central Asia", is known for its chai and qehwa houses.

The way people order here shapes the counter. Karahi and tikka are commonly ordered by weight: a half kilo or a kilo of mutton, chosen and weighed, then cooked on a single stove for that table. The price depends on the weight, the kind of meat and the day's rate. A bill written by hand has to get all three right while the cook is already working.

The menu is short, but the cost is concentrated. Mutton, beef, chicken, ghee and flour make up most of what a Peshawar grill spends, and their prices move often. A place that sets its per-kilo price once a year can find its best-selling dish earning far less than it thinks.

Many places run two kinds of trade at once: a busy takeaway counter for kebabs and naan, and a seated area or family hall where a table stays for an hour. Restaurant services in Khyber Pakhtunkhwa come under the KPRA (sales tax on services explains the provincial side); integration in Nafaa is optional and only needed if your restaurant is registered for it.

A night at a Peshawar karahi house

Before the rush. Update the day's meat rates. Each dish's recipe is costed from them, so mutton karahi per kilo shows its plate cost and food cost percent before you open.

Taking the order. A table orders one kilo of mutton karahi, half a kilo of tikka, naan and salad. The karahi goes on the bill in its size, kilo or half kilo, at that size's rate, and add-ons such as extra green chillies or less salt are printed on the ticket for the cook.

Takeaway. Chapli kebab and naan for collection are taken in quick counter mode: the order gets a token, goes to the kitchen and is paid at once, so the takeaway queue does not wait behind the tables.

Paying. Families often split the bill or pay part in cash and part by wallet. Split the bill, merge tables that joined, and record cash, card, JazzCash or Easypaisa on one receipt.

Closing late. Set your business day to start in the early morning, so sales after midnight count toward the night they belong to. Close the cash register against the cash in the drawer.

Questions from Peshawar restaurant owners

Can the price change with the quantity the customer picks?

Yes. Give a dish sizes such as quarter, half kilo and kilo, each with its own rate, and the bill follows the size ordered. When meat rates change, update the size prices once.

We serve tea and qehwa all day. Can I give a cheaper afternoon rate?

Yes. Happy hours cut prices by time, day, dish or order type, and the counter applies them by itself.

Power goes several times a day. Will billing stop?

No. Orders and bills keep working on the device without internet and sync when it returns. Keep the device charged or on a UPS.

Do you have a guide to kitchen tickets?

See the guide to a KOT system for restaurants, the restaurant page and Peshawar for the other trades the same account covers.