Product
What you sell comes off your stock, what you buy updates your cost, and what your guest orders reaches your kitchen. The parts connect because they are one platform.
Capabilities
From the till screen to the journal entry. All of the following sit inside the one platform.
A touch till that sells only inside an open shift, with cash management and returns.
The guest scans and orders from their phone with their mobile number, and the order reaches the till for staff to accept.
A board with the state of every table, and a separate open check for each guest at the same table.
One board of tickets ordered by waiting time, with preparation states per item or per order.
Pickup orders with a clear status: review, accepted, preparing, ready, picked up — paid at collection.
Record payment by cash, card or transfer, split if needed, and reconcile the shift at close. No online payment from the menu and no sales on credit.
The guest receipt and the kitchen ticket are print-ready pages from the browser, with a receipt designer.
Build the menu with categories, items, modifiers and options, in Arabic and English.
A balance per location, counts while you trade, waste with approval, and transfers between branches and warehouses.
Tie a dish to its ingredients, so selling it draws down stock and the plate cost is known.
Purchase orders that name the receiving location, with cost updated when the order is received.
Supplier records, their bills and payments, and payables ageing.
A chart of accounts, double-entry journals posted from operations, financial statements, and fiscal periods with closing.
Tax rates at item level, and reports that gather what was collected over the period.
Every paid order gets a simplified tax invoice carrying a QR code, and a refund gets a credit note — part of the core product, not an add-on.
Sales, items, shifts and costs — per branch or across the whole business.
Peak hours, best sellers with their margin, items that do not sell, and ABC analysis of stock.
Ready-made roles and fine-grained permissions, so each person sees only their own work.
Separate branches and warehouses under one account, with reporting per location.
Customer records from the mobile number: past orders, visit count and total spend, with marketing consent recorded separately.
MENUVA runs in the cloud, in the browser: no server in the restaurant, and the same data on every device. It needs an internet connection to operate and does not work offline.
How it works
Restaurant operations
Every order runs the same path, and lands in stock and in the accounts without anyone keying it again.
Guest or waiter
From the table or the till
The order
Items, modifiers, notes
Point of sale
Pricing and VAT
Kitchen
Screen or printed ticket
Payment
Cash, card or transfer
Printing
Receipt and kitchen ticket, from the browser
Stock
Ingredients drawn by recipe
Accounting
Double entry and a simplified tax invoice
Reports
Per branch, per shift
Order from the table
The guest scans the code on the table, picks from the menu and sends the order. It reaches the kitchen without anyone keying it in again.
Scan
QR code on the table
Menu
Arabic or English
Select
Items and modifiers
Order
With a mobile number, to staff
Kitchen
Preparation starts
Serve
To the same table
Faster service, less waiting, and fewer things for a waiter to key in at the busiest hour.
Pickup ordering
Staff follow each pickup order from the moment it arrives until it is handed over — without phone calls or guesswork.
Customer orders
Review
The restaurant checks it
Accepted
Preparing
Ready
Picked up
