Everything a restaurant needs, on one ledger.

Four apps — an owner's dashboard, the POS, the kitchen display and the rider app — share a single backend. Nothing here is bolted on; a sale posts to stock, the till and the books in the same instant.

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Admin app

A profit and loss statement showing revenue, cost of goods sold, operating expenses and net profit for the selected period.

Books that close as you go

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A cashier building a counter order in the POS, with four items in the cart and the subtotal, tax and grand total calculated live.

Counter sale built for the lunchtime rush

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A kitchen display board with six active tickets at different ages, including a combined order split across two kitchen stations.

Lose the printer, keep the kitchen

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A rider's view of their current deliveries in progress, showing order numbers, addresses, item counts and payment status.

Know where every delivery actually is

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Front of house

Every table, every seat, on one live floorSee which tables are occupied, which are waiting on the kitchen and which are ready to turn — without walking the room to find out.
Dine-in, takeaway, delivery — one order pipelineEvery order type runs the same flow from first tap to closed bill, so your staff learn one process and your books keep one consistent record.
Tell guests when it's readyA token display showing what's preparing and what's ready to collect, so nobody has to hover at the counter asking.
Run the offer, keep the marginDeals, bundles and discount codes that apply themselves at checkout — and show up in your accounts as what they actually cost you.
Hear it from guests, not from a review siteA QR on the receipt invites a rating while the meal is still fresh — per item and overall — and turns your regulars into a list you can actually reach.

Kitchen and stock

Stock that reflects what actually happenedEvery purchase, issue, wastage and sale moves stock in real time — and what you sold is costed from real purchase prices, not an average somebody guessed at.
Know what every dish actually costs youLink menu items to their ingredients once, and every sale consumes real stock at real purchase prices — so margin is something you measure rather than estimate.

Money and staff

Books that close as you goEvery sale, expense, purchase and payment posts a balanced double entry as it happens — so your P&L, balance sheet and cash flow are current, not a month-end project.
Fiscal receipts, filed as you sellEvery invoice carries a live PRA number and QR code, printed on the slip at the moment of sale — so compliance is a property of the till rather than a scramble at month end.
Shifts, attendance and payroll that agreeFingerprint check-ins become scheduled hours, late minutes and overtime automatically — so payroll is a calculation rather than an argument.
Staff see exactly what they shouldGranular permissions per role, so a cashier can take orders without seeing your margins and a supervisor can approve refunds without touching payroll.

Growth and delivery

One kitchen, many outletsRun a central kitchen that produces for every branch, with a shared catalog, books that stay separate, and stock that moves between outlets on the record.
Know where every delivery actually isAssign riders, watch the run live, and settle what each one is owed — without phoning anybody to ask where they've got to.
Take orders where your guests already areNo app to install and no account to create. Guests order over WhatsApp, and the order lands in exactly the same queue as everything else.
Reach the guests you already haveYour own customer list is the cheapest marketing you own. Build a campaign against it and send it over the channel your guests already read.

Not sure where to start? Start at the till.

Counter sale is the smallest useful piece of OneMenu — a working till in minutes. Everything else attaches to it as the business is ready for it.

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