What is MENUVA?
MENUVA is a cloud platform for running restaurants and cafés. It connects the till, orders, the kitchen, stock, branches and the books in one system.
The full answer →Restaurant and café operations
One cloud platform that runs your restaurant or caféfrom the table to the books.
Point of sale, QR ordering, the kitchen, stock, branches and accounting, connected: one sale reaches the kitchen, draws down stock and posts to the books.
- Arabic and English
- Runs in the browser and needs an internet connection
- Prices in SAR, excluding VAT
- Built by Coder Link
MENUVA is more than a POS.
One cloud platform that connects the till, orders, the kitchen, stock, branches and the books.
The till is one part of it. Underneath sit stock for each branch, a central warehouse, transfers, recipes and real cost, accounting and VAT, and your customers — connected to each other, and updated by the same order.
- Independent stock for every branch, and a central warehouse that supplies them
- Recipes and real cost — you know what a dish earns, not only what it sells for
- Accounting, VAT and journals produced by the same sale
- A separate open check for each guest at one table
- Permissions, branches and an audit trail — you know who did what
What MENUVA runs
Not just a till.
Follow one operation as it crosses the whole restaurant — from the table to the books.
- 1Table / QRThe guest orders from their phone, or a waiter from the till.Branches — every table belongs to one branch
- 2The tillThe order appears at once, with an open check per guest.Permissions — who discounts, who refunds, who closes the shift
- 3The kitchenA ticket on the kitchen display, with items and timings.
- 4StockThe dishes' ingredients come off that selling branch's stock.Recipes, warehouses and purchasing
- 5AccountingRevenue, VAT, cost of sales — a balanced entry.
- 6ManagementReports that know which branch made every sale.
The guest orders. The kitchen knows. The stock moves. The books update.
QR ordering
SCAN · ORDER · DONE
ScanOrderDone
No app for the guest to install. They scan the code on the table, order with their mobile number, and ask for the bill or a waiter — all of it reaches the till against the table. Staff take the payment.
Opening the menu…
MENUVA Demo Restaurant
Olaya Branch
Table T010BurgersMealsStartersDrinksDesserts
- Classic Beef Burger28 SAR+
- Smoked Beef Burger32 SAR+
- Crispy Chicken Burger26 SAR+
- Spicy Chicken Burger27 SAR+
- Double Cheese Burger42 SAR+
- Blue Cheese Burger34 SAR+
- Classic Burger Meal39 SAR+
- Crispy Chicken Meal37 SAR+
- Family Meal145 SAR+
- Classic Fries12 SAR+
- Cheese Fries16 SAR+
- Onion Rings14 SAR+
- Pepsi6 SAR+
- Mineral Water3 SAR+
- Orange Juice14 SAR+
- Cheesecake20 SAR+
- Kunafa22 SAR+
View order
The guest scans the MENUVA code on the table, the menu opens showing the restaurant, branch and table number, they browse categories and dishes with prices, choose an item and add it to their order, review the order and its total, enter their mobile number so the order is tied to their own check at the table, and send it — where it reaches the till and the kitchen.
- 1GuestScanned the table code
- 2OrderOrdered 3 items
- 3TillReached the till
- 4KitchenTicket in the kitchen
- 5StockIngredients off the branch
- 6AccountsRevenue, VAT and COGS
One order — through the till, the kitchen, the stock and the accounts, without anyone keying it again.
One order moves through six places in the restaurant: the guest scans the table code, sends their order, it reaches the till, a ticket appears in the kitchen, the dishes' ingredients come off that branch's stock, and revenue, VAT and cost of sales are recorded in the accounts.
A real MENUVA code — try scanning it. It is the same kind of code that goes on your restaurant's tables.
One table, separate bills
Four friends at one table, and four separate bills.
Each guest scans the code and orders with their own mobile number. Their check stays open: they can add more through the evening, see what they already ordered, and ask to pay when they are ready — without their bill mixing with the person next to them.
- The mobile number identifies the guest — no app, no signup
- Each guest gets their own open check at the same table
- Later orders join the same check through the sitting
- The guest asks to pay, and the till sees the request on the table
- On settlement: one consolidated invoice for that check — not one per order
Table 7Available
Guest 1
•••• 4567
Has not ordered yet
Guest 2
•••• 8877
Has not ordered yet
Guest 3
•••• 2210
Has not ordered yet
Guest 4
•••• 5031
Has not ordered yet
Table 7 is available
Four guests at one table, each with an independent check. A check opens when that guest orders, and Guest 3 adding more changes only their own. When Guest 4 asks to pay, only their state changes and the table stays occupied; the table becomes available only once the last check settles.
Point of sale and shifts
A till that never sells outside a shift, and a shift that never closes unexplained.
Dine-in, takeaway and delivery from one screen, price and VAT from the server, payment by cash, card or transfer. A shift opens with a declared float and closes with a count, and any cash difference needs a reason a manager approves.
POS flow
From opening the shift to the journal entry
01Open the shift
With a declared cash float.
Leaves: Shift open
02The sale
Dine-in, takeaway or delivery; price and VAT from the server.
03Payment
Cash, card or transfer, or split.
Leaves: Paid
04The kitchen
The ticket on the kitchen screen, longest-waiting first.
05Accounting
Revenue, VAT and cost of sales post automatically.
Leaves: Posted
And at close: a cash count, with a manager-approved reason for any difference.
Kitchen
Clear tickets instead of paper lost in the rush.
One kitchen screen shows till orders and QR orders together, ordered by how long they have waited, and the team moves an order — or a single item on it — through the preparation states to served.
Kitchen display →Inventory and recipes
What you sell comes off your stock; what you buy updates your cost.
A balance per location, a recipe per dish that costs it and shows its margin, and every sale drawing its ingredients from the selling branch's stock.
Stock flow
From the purchase order to the report
01Purchase
A purchase order naming where it is received.
02Warehouse and stock
Receipt enters the location and updates the average cost.
Leaves: Location balance
03The recipe
The dish's ingredients and quantities, costed by the server.
04The sale
The dish sells at the branch.
05Consumption
The ingredients come off the selling branch's stock.
Leaves: Cost of sales
06Reporting
Stock movement and value, and each item's margin.
Counting while you trade
Count your stock without closing your doors.
In most systems a count forces an unpleasant choice: close after midnight, stop selling for two hours, or live with figures nobody trusts. In MENUVA you count a branch or a warehouse while the restaurant trades — sales, transfers and deliveries carry on as normal while your team counts the shelves.
- 12:05Count opened on the Olaya store
- 212:11Sale completed — two units left
- 312:18Transfer dispatched to Al Narjis
- 412:26Delivery received from the meat supplier
- 512:35Variances reviewed before posting
- 612:38Count posted
The restaurant keeps running. So does the count.
At the moment you post, MENUVA compares what you counted against the authoritative balance right then — not against a figure captured when the sheet was opened. Movements that happened while you were counting are neither double-counted nor erased.
The sheet still stays under your eye: you review the variances and approve them yourself before any balance moves.
Guided stock count
A stock count is not an adjustment form. It is a procedure with a beginning and an end.
In most systems a "count" is a screen where you type a new number over the old one. In MENUVA it is a worksheet: you pick one location, the system shows its balance, you enter what you actually counted, and it works out the difference.
- Pick the locationOne warehouse or one branch — never a count spanning two.
- The system shows its balanceThe recorded quantity for each item, at that location only.
- Enter what you countedOn a tablet between the shelves, with large rows and fields that accept fractions.
- The variance is calculatedNobody works the difference out by hand, and nobody types it.
- Review before postingThe sheet stays open until you approve it, with every variance in front of you.
- Post itBalances move, and a journal entry is raised for the variance — surplus or deficit.
And why this matters
202 soldcounted 181618
You start a count and the system says 20. While you are counting, the till sells 2. You count 18 and enter it. A naive system subtracts another 2 and lands on 16 — two items gone because somebody sold while you were counting. MENUVA posts to the figure you counted, not to a difference measured against a stale balance. The result is 18, which is the truth.
Warehouses and branches
A branch is not a warehouse.
Every location holds its own stock. Goods move between them as a document, and sit in transit until the receiver confirms.
Central Warehouse
WH-CENTRAL
420kg
Olaya Branch
WH-OLAYA
60kg
Al Narjis Branch
WH-NARJIS
45kg
Company total — a report, not a location525 kg
Each location with its own balance
Every location holds its own stock. The central warehouse dispatches forty kilograms to the Olaya branch; the quantity sits in transit, owned by neither, until receipt is confirmed and Olaya's balance becomes one hundred. Al Narjis does not change, because nothing happened there. The company total is an aggregated report, not a location anything can be shipped from.
Multi-branch operations
Every branch in front of you, and each one sees only its own.
Every branch sits in one account with its own stock, staff and orders. The server keeps an employee out of other branches' data, and management sees every branch and compares them.
Languages in the app
One team, four languages.
Kitchens in Saudi Arabia rarely speak one language. In MENUVA each member of staff picks their own interface language, on the same data, the same permissions and the same shift. Arabic and English cover the whole system; Hindi and Urdu cover the core staff screens.
- العربيةArabic
- EnglishEnglish
- हिन्दीHindi
- اردوUrdu
Language is a per-user setting, not a restaurant-wide one. Changing it changes nothing about what someone can reach — roles and branches stay exactly as they were.
These are the languages of the MENUVA application itself. This website is published in Arabic and English.
Accounting
From the order to the ledger — one operation.
The sale writes the revenue and the VAT; the recipe writes the cost of sales. No second keying, no monthly export. Every paid order gets a simplified tax invoice with a QR code.
DescriptionDebitCredit
- Sale — Classic Beef Burger and friesCash / receivables46.00
- RevenueBefore VAT40.00
- VAT payable, 15%On the sale value6.00
- Cost of salesFrom the recipe, at that branch's average cost13.40
- InventoryIngredients left that branch's stock13.40
Total——
Nobody wrote this entry. The sale wrote the revenue and the VAT, the recipe wrote the cost of sales — and the debits equal the credits.
One sale produces a balanced journal entry: cash debited 46.00, revenue credited 40.00, VAT payable credited 6.00, cost of sales debited 13.40 taken from the recipe at that branch's average cost, and inventory credited the same. Debits equal credits and the difference is zero.
Delivery
Delivery-platform orders and their settlements, in one place.
In MENUVA delivery orders are entered at the till with the platform's name and the order reference, then each platform's account is settled under your own contract with it: commission, fees and a settlement cycle, with its statement imported and reconciled. There is no direct connection to delivery apps.
Delivery management →- There is no direct connection to any delivery app: orders are not imported automatically.
- No driver management, no address tracking and no own-fleet dispatch.
Reports
Numbers you can read in a minute and decide from.
Reports are built from the same data the restaurant runs on: sales by shift, day and branch, best sellers with their margin, peak hours, stock movement and value, and the financial statements.
Reports →Your customer database
Your customers are yours, with a line drawn clearly.
Every order that carries a mobile number builds you a real customer record: who ordered, how often, how much, and from which branch. And because the record is real, the boundary around it is real too.
- Each customer's order history
- Visit count and total spend
- The branch they deal with
- Search by name or mobile
A stored number is not marketing permission
The stored number
Kept because the guest ordered with it: it ties their order to their check and lets you recognise a returning customer. That is an operational use.
Marketing permission
A separate thing entirely, recorded only on the customer's explicit agreement. Without it the number enters no campaign — and its presence in your database does not change that.
We say it plainly because confusing the two is how a restaurant ends up sending messages nobody asked for.
Getting set up
We set MENUVA up for you.
What stalls a new system is never the system. It is the empty account. You send us your restaurant's data, the MENUVA team helps prepare and enter it, and the account reaches you far closer to ready.
What you send
In whatever form you have it — a spreadsheet, a printed menu, even photographs.
- Restaurant details
- Branches
- Warehouses
- Products
- Categories
- Prices
- Quantities
- Opening inventory
- Users
- How you operate
What we prepare
The team agrees the scope of the setup with you before starting.
- Your restaurant, branches and warehouses
- Menu, categories and prices entered
- Opening stock prepared per location
- Users created, with roles and branches
- VAT and invoice appearance configured
- The account reviewed with you before handover
You do not start from an empty page. You start from your restaurant as it already is.
From signing up to service
You have subscribed. What happens next?
This is the whole path — no surprises, and nobody leaves you alone at any step of it.
- 1
Choose your plan
By how many branches and users you have.
- 2
Send your restaurant's data
In whatever form you have it.
- 3
Assisted setup
Branches, warehouses, users, VAT.
- 4
Data prepared
Menu, prices and opening stock.
- 5
Team training
Each role on their own screen.
- 6
Account ready
Reviewed with you before handover.
- 7
Start operating
Your first shift on MENUVA.
- 8
And 24/7 support
After you go live, not only before.
Training
Everyone on your team is trained on their own screen.
A cashier does not need the accounting screens, and a storekeeper does not need the order queue. The MENUVA team helps each group understand and operate the part they actually work in.
Owner / Manager
Reading reports, following branches, cost and margin, permissions, and restaurant settings.
Cashier
Opening and closing a shift, orders, an open check per guest, discounts, refunds, and the invoice.
Storekeeper
Receiving and purchasing, transfers between the warehouse and branches, and a guided count on a tablet.
Operations team
The kitchen display, QR orders, tables, and guest requests during service.
Training happens on your own account with your own data — not on a demo account that looks nothing like your restaurant.
Support
24/7 support — because your restaurant does not close.
Restaurants run at night, on weekends, and through Ramadan. The shift where you need help is rarely ten in the morning — so support is there around the clock, every day of the week.
Support helps with
- An operational problem mid-service
- A question about how something works
- Explaining a feature that is not clear
- Helping a user carry on with their work
- General questions about using MENUVA
Support is available around the clock. We do not advertise a guaranteed response time or a service-level agreement — we would rather not promise what we have not formally committed to.
Pricing
A clear price from the start.
Start with a 14-day free trial, no bank card. Prices exclude VAT.
Starter
One restaurant, run properly from day one.
199SAR / mo
- One branch
- One user for each operational role
- One accountant
- Monthly or annual
per branch
Growth
A clear price for each branch — you know the cost before you open the next one.
299SAR / mo · per branch
- Priced per branch
- Two users per operational role, per branch
- One accountant for the whole company
- For as many branches as you run
Flexible
For requirements neither Starter nor Growth fits — priced to your size.
Let's talk
- As many branches as you run
- Users to match your team
- Commercial terms to suit
Questions answered
Before you start
Who is MENUVA for?
Restaurants, cafés, quick-service restaurants, cloud kitchens and multi-branch restaurant groups in Saudi Arabia.
The full answer →What does MENUVA need to operate?
A device with a modern web browser — a computer or a tablet — and an internet connection. MENUVA is cloud-based and does not work offline.
The full answer →MENUVA Partner Program
Join the MENUVA Partner Network
Expand your business with MENUVA. Help restaurant operators modernise how they work, through a commercial partner program built for companies and professionals.
Referral Partner
You introduce a customer; we take it from there.
Reseller Partner
You sell MENUVA on contracted partner pricing.
Authorized Partner
A higher tier, after qualification and performance.