Fill in your restaurant details and today's order. You get a bill that splits CGST and SGST properly, keeps liquor on state VAT where it belongs, and prints on a thermal roll or A4. No signup, no watermark.
Pick Bill of supply if you are on the composition scheme. You can't collect GST on it, so the tax lines come off.
A restaurant that serves alcohol can't use the composition scheme. Remove the liquor items or switch back to a tax invoice.
Your GSTIN and FSSAI number both belong on the bill if you have them. Nothing here is sent anywhere; it stays in your browser.
Bill numbers must run consecutively and stay unique for the financial year, up to 16 characters. Letters, numbers, hyphen and slash only.
Liquor sits outside GST and is taxed by your state, so the VAT rate depends on where you are. Check your excise licence or your last purchase invoice for the rate that applies to you.
Service charge is voluntary. The CCPA's 2022 guidelines bar you from adding it automatically, and the Delhi High Court upheld them in March 2025. If you levy one, say so on the menu and let the guest have it removed.
In the print dialog, choose "Save as PDF" for a file, or your thermal printer for a receipt.
A tax invoice isn't a design choice. Rule 46 of the CGST Rules lists what has to be on it, and a bill missing those fields is the kind of thing that surfaces during an audit rather than on a busy Friday night.
Here's the working list for a restaurant.
| Field | Required? | What trips people up |
|---|---|---|
| Your name, address and GSTIN | Yes, if registered | The GSTIN gets left off printed rolls more often than you'd think. |
| Bill number and date | Yes | Must be consecutive and unique for the financial year. Max 16 characters. |
| Customer name and address | Only above ₹50,000 | Below that, a walk-in bill doesn't need the guest's details. |
| Item description, quantity, rate | Yes | "Food ₹1,200" isn't a description. List the dishes. |
| Taxable value | Yes | Shown after any discount, not before. |
| CGST and SGST, rate and amount | Yes | Two separate lines. A single "GST 5%" line is not the format. |
| SAC code 996331 | Optional for B2C under ₹5 crore | Mandatory on every invoice once turnover crosses ₹5 crore. |
| Signature or digital signature | Yes | A printed name on a thermal receipt is the normal practice. |
The full text sits in Rule 46 on the CBIC's site, and ClearTax's summary of the mandatory fields is the readable version.
Say a table orders ₹1,000 of food at a standalone restaurant in Bengaluru. You're on the 5% rate with no input tax credit, so the maths is short.
| Line | Amount |
|---|---|
| Food subtotal (taxable value) | ₹1,000.00 |
| CGST @ 2.5% | ₹25.00 |
| SGST @ 2.5% | ₹25.00 |
| Total | ₹1,050.00 |
Not ₹1,180. Not a single 5% line. Two halves of 2.5% each, named separately, because CGST goes to the centre and SGST goes to Karnataka. If your bill shows one combined GST line, it's the wrong format even though the total is right.
More on which rate applies to you in our guide to GST on restaurant food.
Alcohol was left outside GST by constitutional design. States tax it through excise and VAT instead. So a bar's bill runs two tax systems side by side, and this is where most template downloads fall apart.
Tag the drinks as liquor in the generator and you get a bill with the food carrying CGST and SGST, the drinks carrying state VAT on their own subtotal, and neither one contaminating the other. That separation is also what keeps your GSTR-1 clean, since liquor sales never belong in your GST turnover.
The VAT rate itself varies by state and sometimes by category, so the generator asks you for it rather than guessing. Your excise licence or your last supplier invoice will have it. We go deeper on the operational side in billing for bars and pubs, and on the costing side in how to calculate pour cost.
Turnover under ₹1.5 crore and opted for the composition scheme? Then you pay a flat 5% of turnover as tax and you cannot collect GST from the guest. So the bill shows no tax lines at all.
What it must show instead is a declaration that you're a composition taxable person not eligible to collect tax on supplies. Switch the bill type at the top of the generator and that line appears for you.
One hard rule catches a lot of places out: a restaurant that serves alcohol can't be on the composition scheme in the first place. If you add a liquor item while in Bill of supply mode, the tool will tell you.
Bill numbers have to be consecutive and unique within the financial year, capped at 16 characters, using letters, numerals, the hyphen and the slash. That's it. You can run separate series for dine-in and delivery if you want.
The failure is almost always the same. A till gets reset, a manager starts a fresh book, or two counters run the same series on a busy night, and now you have duplicate numbers or a gap. Neither survives a GSTR-1 reconciliation, and finding it three months later means going through a shoebox of rolls.
This is the single strongest argument for the number being assigned by software at settlement rather than written by hand. A person can restart a counter. A system that assigns the next number at the moment payment is taken can't.
If you're at the point of picking a tool rather than a template, we've written up what to check in GST billing software for a restaurant and a vendor-neutral roundup of the best restaurant billing software in India.
A template is fine for a one-off or for checking your format is right. It won't assign gap-free invoice numbers on a Saturday rush, keep food GST apart from liquor VAT across 200 tables, or close the day with the totals already reconciled. dineomAI takes the order and bills it in one system, GST and all.
See it on your own menu →Your name, address and GSTIN, a unique consecutive bill number and date, the customer details if the bill is above Rs.50,000, a description of each item with quantity and rate, the taxable value, and the tax split into CGST and SGST with the rate shown. Rule 46 of the CGST Rules sets the full list.
Most standalone restaurants charge 5%, split as 2.5% CGST and 2.5% SGST, with no input tax credit. The 18% rate applies only to a restaurant inside a hotel that counts as a specified premises, roughly one with rooms selling above Rs.7,500 a night.
Alcohol sits outside GST entirely, so it carries state VAT instead. Put the drinks in their own section with their own VAT line, and keep the food GST separate. One bill, two tax systems. The generator does this split for you when you tag an item as liquor.
The number must be consecutive, unique within the financial year, and no longer than 16 characters, using only letters, numerals, the hyphen and the slash. You can run more than one series. Gaps and repeats are what get flagged at filing time, so never reset the counter mid-year.
Yes, switch the generator to Bill of Supply. A composition dealer cannot collect GST from the customer, so the bill shows no tax lines and carries the declaration that you are a composition taxable person not eligible to collect tax. Note that a restaurant serving alcohol cannot use the composition scheme at all.
Restaurant service is SAC 996331. If your turnover is up to Rs.5 crore the code is mandatory on B2B invoices and optional on B2C bills, so most restaurants can leave it off a walk-in bill. Above Rs.5 crore a 6-digit code is required on every invoice.
For an unregistered customer, an invoice is not required below Rs.200 if the customer does not ask for one. You still have to record those sales, and you can issue a single aggregate invoice at the end of the day covering them. Most restaurants just bill everything, which is simpler.
Yes. No signup, no watermark, no limit. It runs entirely in your browser, so your restaurant details and sales never leave your device and nothing is stored on our servers.