menuro user manual

menuro keeps ONE menu and shows it everywhere your guests order: the QR code on the table, a tablet, a self-order kiosk, a display board, even a printed sheet. You change a price once, and every surface updates. This console is where you set all of that up and watch orders come in live.

1. 1 One menu, many surfaces

   

   You never rebuild the menu for each device. You enter each dish, its photo, options and price once. The QR page, the tablet, the kiosk and the print-out all read the same menu — so a price change or a sold-out mark reaches every guest at the same moment.

2. 2 The console is split by area

   

   The menu across the top groups everything by job: Menu, Orders & kitchen, Floor & devices, Reservations, Sales & reports, Website, Settings. Most of your time is in Menu (to build it) and Orders & kitchen (to run service).

3. 3 How to read this manual

   

   Each topic on the left describes one screen: what it is for, and the steps to use it. The last group, “When this happens…”, is task-based — real situations like a rush, running out of an ingredient, or closing up — with the exact clicks to handle them.

   Tip New to menuro? Read Getting started top to bottom first, then keep this manual open in another tab while you try each screen.

You reach menuro from any web browser, at the office or at home. Your manager or head office gives you an account; you sign in with that and land on the dashboard.

1. 1 Sign in

   

   Open your store's menuro address and enter the sign-in ID and password you were given. Tick “Keep me signed in” on your own device so you don't have to log in every time.

   Tip Never share your password or write it where guests can see it. If you think someone else knows it, ask a manager to reset it on the Staff & permissions screen.
2. 2 Change the console language

   

   The console speaks 8 languages. Use the language switch (top of the sign-in page and inside the console) to pick yours. This only changes what YOU see — it does not change the language guests see on the menu.

3. 3 Reopen this manual any time

   

   This manual is always one click away: from the sign-in page, and after you log in from your account menu (top-right, under your name). It opens in a new tab so you never lose your place.

Setting up a new store is five steps, in order. Do them once and you are open for orders. Each step has its own topic in this manual if you want more detail.

1. 1 1) Store profile

   

   Settings → Store. Fill in your name, address, currency, time zone and languages, and upload a logo. This decides how money and times are shown everywhere, so do it first.

2. 2 2) Build the menu

   

   Menu → Categories and Items. Add your categories (e.g. Ramen, Drinks), then the dishes with photos, prices and options. Use AI auto-translation to fill the other languages in one click.

3. 3 3) Tables and devices

   

   Floor → Tables, then Devices. Create your tables, then register each ordering device (a table QR, a tablet, a kiosk). Print or open the QR codes so guests can scan them.

4. 4 4) A test order

   

   Open a device's real order page, add a dish and place an order. Watch it appear on Orders → Live and the kitchen display. When that works end to end, you are ready.

   Tip Do the test order before opening day, at a quiet time, so any surprise is easy to fix.

The dashboard is your store at a glance: live orders coming in, today's sales, and which devices are online. It is the screen to leave open during service.

1. 1 Live numbers

   

   The top cards show today's orders and revenue, updating on their own as guests order — no need to refresh. If a number looks wrong, check that orders are actually being placed (Orders → Live).

2. 2 Device health

   

   A device that hasn't been seen recently is flagged so you can go check that the tablet is awake and on Wi-Fi. A dark store QR simply means nobody has scanned it lately — that's normal.

3. 3 Today at a glance

   

   Lower on the dashboard is a summary of the day: your best-selling items ranked, the list of anything marked sold out, and how orders cluster by hour. Together with the average prep time on the top cards, it gives you a feel for how busy the store is right now.

Here is the natural rhythm of a normal service day, so a new manager knows what to touch and when.

1. 1 Before opening

   

   Wake the tablets/kiosks and check they show the menu. Mark anything you're out of as sold-out (Menu → Availability). If today's menu differs (e.g. brunch), switch to the right menu board (Menu → Menu revamp).

2. 2 During service

   

   Keep Orders → Live (front of house) and the kitchen display (kitchen) open. Orders arrive with a chime; move each one along its stages until it's delivered. Answer table calls from the call lane.

3. 3 Closing up

   

   Check the day on Sales & reports → Sales. When you need a document for the accountant, generate a settlement report (Sales & reports → Reports). Turn off any sold-out marks that were only for today.

   Tip Reservations and closures for tomorrow are worth a glance before you leave, so the morning has no surprises.

Everything in menuro is built from three ideas. Understand how they connect and the rest of the console falls into place.

1. 1 The menu is a tree

   

   A Category (e.g. Ramen) holds Items (Tonkotsu Ramen). An Item can have Option groups (Size, Extra toppings), and each option is a Choice with its own price change. That's the whole structure.

2. 2 An order is a snapshot

   

   When a guest orders, menuro saves a photograph of that moment — the names, prices and options exactly as they were. If you later change a price, past orders keep their original amounts, so your sales history is always honest.

3. 3 Everything belongs to your store

   

   Your menu, tables, orders and settings are yours alone. If your company runs several branches, each branch has its own separate set — see Head office.

Every account has a role that decides what it can see and change. This keeps sensitive settings out of the wrong hands.

1. 1 Staff

   

   Day-to-day work: take and progress orders, see the menu and floor. Staff are kept out of sensitive settings so a busy shift can't change something important by accident.

2. 2 Manager

   

   Full control of one store: menu, floor, reservations, reports and settings, and creating staff accounts. This is the usual owner/manager role.

3. 3 Head office (super)

   

   Only for companies with several branches. Head office can move between branches, compare them, and manage platform-wide settings. In a single store you won't use this role.

   Tip Give each person the lowest role that still lets them do their job — it's the simplest way to keep the store safe.

A “device” is anything a guest orders from: a table QR, a tablet, or a kiosk. A “table” is a seat in the room. Keeping them separate is what lets a kiosk belong to the whole store while a QR belongs to one table.

1. 1 Device vs table

   

   A table QR and a fixed tablet usually sit at one table. A kiosk or a display board belongs to the store, not a single seat. That's why you register devices and tables separately on the Floor screens.

2. 2 The QR code

   

   Each device has a QR code guests scan with their phone camera to open its order page. Print it for tables, or open it on the tablet/kiosk itself.

3. 3 The on-site settings gear

   

   Every order page has a faint gear icon, hidden in plain sight for staff. Tapping it asks for the device password (that you set when registering the device) and then lets staff pick the theme and languages for that one device. Guests won't notice it.

   Tip Set a device password that guests can't guess, and share it only with staff — it's the lock on the on-site settings.

menuro is built to serve guests in many languages while keeping your console simple. There are four levels, each a subset of the one above — that's the whole rule.

1. 1 Console vs guest languages

   

   The console (what you see) speaks 8 languages. The guest menu can be shown in a much larger pool of languages. These are separate: changing your console language never changes what guests see.

2. 2 What your store offers

   

   In Settings you choose which languages your store offers guests (for example English, Korean, Japanese). Guests can only pick from that set. Add more any time from the same place.

3. 3 Per-device narrowing

   

   A single device can be narrowed further — a tablet at a table of locals can show just one language. Staff do this in the on-site settings gear; it's saved on that device only.

   Tip Fill your dishes in your main language, then press AI auto-translation to fill the rest at once — see Menu → Translations.

menuro starts lean. Bigger capabilities — inventory, customer marketing, pay-first, multi-branch — are OFF until you switch them on, so a small store isn't buried in features it doesn't want.

1. 1 Where to turn them on

   

   Settings → Basic has the switches. Turn one on and its area appears in the top menu; turn it off and it disappears. Nothing you entered is deleted while it's off — it just hides.

2. 2 What each one adds

   

   Inventory turns sold-out into real stock tracking. Customers adds a contact list and campaigns. Pay-first makes guests pay before the order is sent. Head office manages several branches. Each has its own group in this manual.

3. 3 Start small

   

   You don't need any of them to take orders. Open with just the menu and orders, then switch on extras once the basics feel comfortable.

Categories are the top-level groups guests tap to browse — Ramen, Rice bowls, Drinks. Get these right first; items live inside them.

1. 1 Add a category

   

   Menu → Categories, then Add. Give it a name in your main language. You can translate it now or later with AI auto-translation.

2. 2 Put them in order

   

   Drag categories into the order guests should see them — usually most-popular or first-course at the top. The order here is the order on the menu.

3. 3 Hide instead of delete

   

   Turning a category off hides it from guests without losing its items — handy for seasonal groups. Delete only when you're sure you won't bring it back.

Items are the actual dishes and drinks. A good item has a clear name, an appetising photo, a price, and any options a guest must choose.

1. 1 Add a dish

   

   Open a category and Add an item. Enter the name, a short description, and the price. Prices show in your store currency automatically — just type the number.

   Tip Write descriptions the way a guest would enjoy reading them, not like a spec sheet. Appetising beats technical.
2. 2 Photos

   

   Use the photo editor to upload one or more pictures. A single strong photo per dish is usually best; menuro makes the right sizes for phones, tablets and boards automatically.

3. 3 Options and availability

   

   Attach option groups (see Options) for sizes or toppings. Use the sold-out switch the moment you run out — the dish greys out for guests instantly (see Availability).

Options are the questions a guest answers about a dish: size, spice level, extra toppings. Each choice can add to the price.

1. 1 Create an option group

   

   On an item, add an option group like “Size” or “Extras”. Inside it, add the choices (Small, Large; +Cheese) and set how much each one adds to the price.

2. 2 Required, and how many

   

   Mark a group required if the guest must choose (e.g. Size). Set a minimum and maximum for how many choices they can pick (e.g. up to 3 toppings).

3. 3 Translate the choices

   

   Each choice keeps its own translations, so “No onion” reads correctly in every language. AI auto-translation fills them along with the rest of the menu.

   Tip Keep choice labels short — guests scan them quickly on a phone.

When you run out of something, mark it sold-out and it instantly greys out for guests so no one orders what you can't make. Flip it back on when you restock.

1. 1 Toggle a dish

   

   Menu → Availability (or the sold-out switch on the item). One tap marks it unavailable across every device at once — QR, tablet, kiosk and board.

2. 2 It's reversible

   

   Sold-out is just a switch. Turning it back on returns the dish immediately. Nothing about the dish is deleted.

3. 3 Let stock do it for you

   

   If you use Inventory, a tracked ingredient running out can mark the dishes that use it sold-out automatically — see Inventory. Otherwise, sold-out stays a manual switch, which is perfectly fine.

Fill your menu in one language, then let menuro translate it into every language your store offers — dishes, descriptions and option choices — and review before it goes live.

1. 1 The translation console

   

   Menu → Translations shows each language with how complete it is. Pick a language and press translate; menuro drafts the missing text using the dish's context (it knows it's a restaurant menu, so the wording stays natural).

2. 2 Menu vs interface

   

   There are two kinds: the guest-facing menu (many languages) and the console interface (the 8 console languages). The screen keeps them separate so you translate the right thing.

3. 3 Review, then save

   

   Translations arrive as a draft you can edit before saving. Always double-check allergy and legal wording yourself — those are too important to leave to a first draft.

   Tip Add or remove the languages your store offers with the selector at the top of this screen.

Prepare a whole new menu quietly on the side, or run different menus at different times of day — food at lunch, drinks at night — without disturbing what guests see right now.

1. 1 Candidate boards

   

   Menu → Menu revamp shows your live menu in the centre and draft menus to the sides. Edit a draft freely; guests keep seeing the live one until you decide to switch.

2. 2 Switch the active menu

   

   Press use on a draft to make it live; the old one slides aside so you can switch back. The active menu is always the one in the centre.

3. 3 Automatic time switch

   

   Give a menu an activation time (e.g. a night menu at 20:00) and turn on auto-switch, and menuro changes menus on schedule by your store's clock. Leave auto-switch off until you've tested it.

   Tip A revamp is a safe sandbox — build next season's menu in a draft over weeks, then go live in one click.

Turn the same menu into a clean printed sheet — for the door, a table card, or a takeaway flyer — in a choice of designs and paper sizes.

1. 1 Pick a design and size

   

   Menu → Print menu flows your live menu into a print layout. Choose a theme and a paper size (A4 up to larger sheets); it can show a main and a second language side by side.

2. 2 Preview and adjust

   

   The preview shows real pages you can zoom and page through. Undo/redo and saved snapshots let you try designs without losing your place.

3. 3 Print to PDF

   

   Use your browser's print to save a PDF or send it to a printer. Because it's built from your live menu, prices and dishes are always current.

The front-of-house heart of service: new orders appear here the instant a guest places them, with a chime, and you move each one along until it's handed over.

1. 1 Orders arrive live

   

   Orders → Live shows every order as a card, newest first, with a sound so you don't miss one. No refreshing — it updates itself as long as the page is open.

   Tip The very first time you open it, click once anywhere so the browser allows the chime to play. After that it just works.
2. 2 Move an order along

   

   Each order steps through stages — received, being made, ready, delivered. Tap to advance it. Guests can follow the same stages on their own screen.

3. 3 Table calls

   

   When a guest presses the call button, it shows in the call lane (water, a question, etc.). Acknowledge it once you've handled it. These calls aren't kept as records — they're just live nudges.

A kitchen-facing screen that lists what to cook, item by item, so the line can work without paper tickets.

1. 1 Bump items as you cook

   

   Orders → Kitchen shows each item to prepare. Mark items done as they leave the pass; the order completes when all its items are done.

2. 2 See the recipe

   

   If a dish has a recipe, a small recipe button on its row opens the steps and ingredients right there — handy for a new cook or an unusual order. Close it to return.

3. 3 Sets are broken out

   

   A combo/set is shown grouped, but its real component dishes are listed so the kitchen makes each part. The guest still sees one set on their side.

A big overhead screen that shows order numbers in two columns — preparing and ready — so guests know when to come and collect. It shows numbers only, nothing private.

1. 1 Put it on a screen

   

   Orders → Pickup board opens a clean, large view for a TV or spare monitor near the counter. It goes full screen for a wall display.

2. 2 Numbers move on their own

   

   As the kitchen marks orders ready, their numbers jump from preparing to ready with a gentle sound, so guests look up at the right moment.

3. 3 Safe for public view

   

   The board deliberately shows only order numbers — no names, tables or items — so it's fine for everyone in the room to see.

Every past order, searchable, with its original amounts intact. This is where you look up “what did table 4 have” or check a total.

1. 1 Find an order

   

   Orders → History lists completed orders. Search or filter by date to find the one you need; open it to see the exact items, options and amounts as ordered.

2. 2 Amounts are frozen

   

   Each order keeps the prices from when it was placed, so a later price change never rewrites history. That's what makes your reports trustworthy.

3. 3 Feeds your reports

   

   Delivered orders roll into Sales & reports automatically — history is the raw record behind those totals.

Draw your room — tables, counter, kitchen, entrance — so the console can show orders and status on a map that matches real life. You can even describe it in words and let AI draft it.

1. 1 Arrange the room

   

   Floor → Layout gives you a canvas. Drop tables and fixtures, move and rotate them, and label zones (Window, Terrace, Room 1) to match your floor.

2. 2 Let AI draft it

   

   Short on time? Describe the room in plain words — “6 tables for four on the terrace, 2 kiosks by the door” — and AI proposes a layout you can then adjust. Review before you save it.

   Tip AI drafting needs an AI provider set up by head office (Settings → Providers). Without one you can still place everything by hand.
3. 3 Seats vs fixtures

   

   Only seats take orders. A kitchen, counter or entrance is just a marker to make the map readable — they never receive orders.

Create the tables guests sit at, each with a number and capacity. Tables connect a guest's QR order to the right seat.

1. 1 Add tables

   

   Floor → Tables, then Add. Give each a number, a friendly name if you like, and how many it seats. The list is where you manage them later.

2. 2 Status at a glance

   

   A table shows empty, seated or reserved so staff can read the room. Reservations and seating update this for you.

3. 3 Link a QR

   

   Give a table its own device (a QR or tablet) on the Devices screen so an order from that table is tagged to it. See Devices next.

Register each thing guests order from — a table QR, a tablet, a kiosk, a board — so menuro knows what it is and where it belongs.

1. 1 Register a device

   

   Floor → Devices, then Add. Choose the type (QR, tablet, kiosk, board), give it a label, and for seat devices pick its table.

2. 2 Set its passwords

   

   Each device has a claim code and an on-site settings password that you set here. The settings password is the lock on the faint gear that lets staff change that device's theme and languages. Choose ones guests can't guess and keep them to staff.

   Tip Never print or display these passwords where a guest can read them. They live only on this screen.
3. 3 Preview vs open for real

   

   Each device has RUN (a safe preview that can't place a real order) and open (the real order page). Use RUN to check how it looks; use the real page on the actual tablet/kiosk.

Book a guest in by picking a date, party size and time, and menuro suggests the best free table.

1. 1 Pick date, party, time

   

   Reservations → New. Choose the day, how many people, and a time slot. Only slots your store is open for are offered.

2. 2 Choose a table

   

   menuro shows tables that fit the party and are free then, best fit first. Pick one and save the booking with the guest's name and contact.

3. 3 It updates the floor

   

   A saved reservation marks that table reserved for the time, so staff and other bookings see it's taken.

See all bookings laid out by day so you can spot busy periods and gaps at a glance.

1. 1 Read the day

   

   Reservations → Calendar lays out bookings by date and time. Use it to plan staffing and see how full a service is filling up.

2. 2 Open a booking

   

   Click a reservation to view or change its details — party size, time, table or contact.

The full list of bookings to search, edit, seat or cancel.

1. 1 Find and edit

   

   Reservations → List shows every booking. Search by name or date, then open one to change or cancel it.

2. 2 Seat an arrival

   

   When the party arrives, mark them seated so the table flips to occupied and the booking is closed out.

Mark days you're closed, or set special hours for a particular date, so reservations and the guest site know when you're actually open.

1. 1 Public holidays

   

   Reservations → Closures shows the public holidays for your country. Decide whether you open or close on each — the choice flows into what times can be booked.

2. 2 One-off closures & special hours

   

   Close a specific date (a private event, a day off), or open special hours on a day you'd normally be shut. Regular weekly hours live on a different screen — see Settings → Business hours.

The list of raw ingredients you buy and cook with. It's the foundation for recipes and stock — build it before you track anything.

1. 1 Build your ingredient list

   

   Inventory → Ingredients. Add each ingredient and its unit (grams, millilitres, pieces). A ready-made classification helps you find and group them.

2. 2 Units matter

   

   Set the unit you actually measure in. menuro handles conversions (e.g. kg to g) so recipes and counts line up.

Record how much of each ingredient you actually have on hand. This is your real-world count, entered by staff.

1. 1 Count what's on the shelf

   

   Inventory → Stocktake. Enter the amount you physically have for the ingredients you choose to track. A visual of your storage makes it quick.

2. 2 Only what you choose

   

   You don't have to count everything — track only the items that matter (the expensive or run-out-prone ones). Anything you never count simply isn't tracked, and that's fine.

   Tip Start by tracking a handful of key ingredients. You can always add more later.

A dashboard of what you have, what's low, and what's out — for the ingredients you've chosen to track.

1. 1 Read the status

   

   Inventory → Stock status shows on-hand levels and flags what's low or empty, so you know what to reorder.

2. 2 Tracking is opt-in

   

   An ingredient you've never counted shows as untracked and is skipped — menuro won't sold-out a dish over something you don't manage. Only a tracked ingredient that hits zero drives an auto sold-out.

3. 3 Stop tracking something

   

   Use the remove (✕) on an item to stop tracking it — it returns to untracked and won't sold-out dishes again.

A recipe ties a dish to its ingredients (so stock can go down as it sells) and, if you like, to cooking steps with times — great for training the kitchen.

1. 1 Ingredients (the BOM)

   

   Inventory → Recipe. For a dish, list the ingredients and how much of each it uses. That link is what lets stock and sold-out react to real usage.

2. 2 Cooking steps

   

   Add ordered steps — ingredients used, a plain description, action icons, and a required time per step. The times add up to the dish's expected cook time.

3. 3 Generate with AI

   

   From a dish's ingredients, AI can draft the cooking steps (with times and icons) for you to review and save. It only ever picks from the built-in action icons.

   Tip A recipe exists as soon as a dish has at least one ingredient. The recipe list shows only dishes that have one.

The ledger of stock going in (deliveries) and out (usage, waste), and an auto-calculation that works usage out from what you've sold.

1. 1 Record deliveries and adjustments

   

   Inventory → Stock in/out. Add a delivery when stock arrives, or an adjustment for waste or a correction. Every change is kept as a line you can look back on.

2. 2 Auto-calculate usage

   

   menuro can work out how much of each ingredient your sales used, from your recipes, and reconcile it against your counts — so you're not adding every spoonful by hand.

Get told before you run out, by email or text, so you can reorder in time.

1. 1 Set a threshold

   

   Inventory → Alerts. For a tracked ingredient, set the level at which you want a warning. Drop below it and menuro flags it.

2. 2 How you're told

   

   Choose email or text message for alerts. Sending needs a mail or messaging provider set up by head office (Settings → Providers).

A list of guests you can actually contact — for thank-yous, birthdays and offers. Only people with a real phone or email count as customers.

1. 1 Who's a customer

   

   Customers → List holds guests you have a way to reach. Someone with only a name isn't a contact; a phone or email makes them one. Duplicates are merged for you.

2. 2 Add and gather

   

   Add a guest by hand (with a birthday for a birthday offer if you know it), or pull in likely contacts the system has spotted. Block anyone who shouldn't be contacted.

3. 3 Business cards by photo

   

   Snap a business card with a phone and AI reads the details into a draft customer for you to check and save — perfect for a card-collection jar at the counter.

Write a message once, with the guest's name filled in automatically, and send it by text or email to a chosen group.

1. 1 Write with placeholders

   

   Customers → Campaigns. Compose a message and drop in placeholders (like the guest's name) that fill in per person. Preview it as a real recipient would see it.

2. 2 Choose who gets it

   

   Send to everyone, or filter the customer list and send to just that group. Watch progress as it goes out.

3. 3 Sending needs a provider

   

   Text and email go out through a provider head office sets up (Settings → Providers). Ask them if the send button isn't available.

See who your regulars are and how customers behave, with simple charts, so you can reward loyalty and spot trends.

1. 1 Spot your regulars

   

   Customers → Loyalty groups guests by how often and how much they order, so your best customers stand out.

2. 2 Read the trends

   

   Charts show how your customer base is changing over time — useful when you're deciding on an offer or an event.

Your revenue at a glance and over time — totals, averages and trends — so you can see how the business is doing.

1. 1 The headline numbers

   

   Sales & reports → Sales shows revenue, order count and averages for the period you pick, with charts of how they move day to day.

2. 2 Change the period

   

   Switch between day, week and month to zoom in or out. The view remembers your choice.

Which dishes earn and which drag — so you know what to promote, reprice or retire.

1. 1 Best and worst sellers

   

   Sales & reports → Menu shows each dish's sales and popularity together, so a star (loved and profitable) is easy to tell from a dish that's not pulling its weight.

2. 2 Act on it

   

   Use it to decide what to feature (see Website → Promotions), reprice, or drop from the menu.

See which days and hours are busy so you can staff and stock for the peaks — and quiet times worth a promotion.

1. 1 Read the heatmap

   

   Sales & reports → Busy times shows a day-by-hour grid; darker means busier. The pattern tells you when to add hands and prep more.

2. 2 Fill the quiet

   

   Quiet windows are a chance for a happy-hour offer or an event — see Website → Promotions.

A proper business report for a period — with a plain-language summary — that you can print and hand to an accountant or tax office.

1. 1 Generate a report

   

   Sales & reports → Reports. Choose a period and generate. menuro compiles the numbers and writes a readable summary; it takes a moment and shows progress.

2. 2 Country-aware

   

   The settlement lays out taxes and totals in a format suited to your country, so it's genuinely useful to a local accountant.

3. 3 Print for the tax office

   

   There's a print view and a for-the-tax-office sheet you can lightly edit and hand over. Older reports are saved so you can reopen them.

Build your store's public website — a home page and info pages — by stacking simple blocks, no coding. This is also the start screen a kiosk can show between guests.

1. 1 Build with blocks

   

   Website → Home. Drag blocks (a banner, text, a photo, a menu highlight, hours, a map) into the order you want, and edit each in place. What you build is what guests see.

2. 2 Extra pages

   

   Add more pages (About, Directions) and they get their own web address. Set one page as the home page.

3. 3 Translate the words

   

   Each block can be translated with AI into the languages you offer, so your whole site speaks your guests' language.

Run time-limited promotions that show on the order screen — a lunch deal, a new-item shout — with a start and end date.

1. 1 Create a promotion

   

   Website → Promotions. Write the message (and image if you like) and set the dates it runs. It appears on the menu while it's active and disappears on its own after.

2. 2 More than one

   

   If several are active they take turns on the order screen. Keep messages short and clear.

Post events and notices guests can browse from the menu — live music, a holiday closure, a tasting night.

1. 1 Post an event

   

   Website → Events. Add a title, details and dates. It shows as a browsable notice on the guest menu.

2. 2 Keep it current

   

   Remove or update events once they've passed so guests only see what's relevant.

Choose the links in your website's header and footer — Menu, How it works, Contact — and what each one points to.

1. 1 Header and footer links

   

   On Website → Home, open the menu builder. Arrange the header and footer links, each pointing to one of your pages or a web address.

2. 2 Label in every language

   

   Give each link a label, and translate it with AI so your navigation reads correctly for every guest.

The master switches for optional features and the shared defaults new devices and menus start from.

1. 1 Turn features on and off

   

   Settings → Basic. Switch Inventory, Customers, Pay-first or Head office on when you want them; they appear in the top menu. Off simply hides an area — nothing is deleted.

2. 2 Shared defaults

   

   Set store-wide defaults here so you don't repeat yourself on every device or dish.

Your store's identity — name, contact, address, branding, currency, time zone and languages. These choices ripple through the whole system.

1. 1 Identity & branding

   

   Settings → Store. Enter your name and contact, upload a logo and cover, and write a tagline. Fields save as you go.

2. 2 Location on a map

   

   Drop your pin on the map (or search your address) so directions and the map block are accurate.

3. 3 Money, time, language

   

   Set your currency, time zone and the languages you offer. Money shows in your currency and times in your zone everywhere, automatically.

Choose the shape of the guest order screen — a grid of cards, a photo-forward swipe, a signage board — separately from its colours.

1. 1 Pick a layout

   

   Settings → Layout offers ready-made layouts you can preview live. Structure (how items are laid out) and theme (colours) are separate, so you mix and match.

2. 2 Make it yours

   

   Edit a layout's settings, or add your own. A live preview of the real order page shows your choice as guests will see it.

Your regular weekly opening hours and your reservation rules. This decides when guests can book and when your site shows you as open.

1. 1 Weekly hours

   

   Settings → Business hours. Set opening and closing for each day, including split shifts (lunch and dinner). One-off closures for a date live under Reservations → Closures.

2. 2 Reservation policy

   

   Set how far ahead and in what slot sizes guests can book, so reservations fit how you run service.

Your store trades in one currency. If you ever need to change it, a guided wizard re-prices your live menu safely.

1. 1 Your trading currency

   

   Set in Settings → Basic (the store's operating default). All prices and reports use it.

2. 2 Change it safely

   

   The change wizard converts your live menu prices at a rate and updates them in one atomic step. Past orders keep their original amounts — history is never rewritten.

   Tip Changing currency re-prices the whole live menu, so do it deliberately and review the result.

Create accounts for your team and decide what each can do. This is how new staff get in — and how you keep settings safe.

1. 1 Add a team member

   

   Settings → Staff. Add a person with a sign-in ID and a role (staff or manager), and set their first password. They sign in with that.

   Tip Give a starter password and ask the person to tell you once they're in, then have them keep it private. Reset it here any time.
2. 2 Roles decide access

   

   Staff get day-to-day screens; managers get everything for the store. Pick the smallest role that lets them do their job (see Core ideas → Roles).

3. 3 When someone leaves

   

   Deactivate their account so they can no longer sign in, while their past actions stay on record.

Make guests pay before their order reaches the kitchen. When it's on, placing an order opens a payment step first.

1. 1 Turn it on

   

   Settings → Basic switches Pay-first on. After that, a guest pays (by scanning a payment QR on their phone) and only then is the order sent to the kitchen.

2. 2 Payment providers

   

   Head office connects a payment service (Settings → Providers). A test/mock option lets you rehearse the full pay-then-order flow before going live.

3. 3 Paid orders are marked

   

   A pre-paid order is stored as paid and verified for the right amount, so you can tell it apart from a pay-later order.

The outside services menuro uses — to send email and texts, to translate and draft with AI, and to take payments. Head office sets these up once.

1. 1 What they power

   

   Settings → Providers. Mail and messaging send alerts and campaigns; AI powers translation, floor drafting and recipe/report writing; payment powers Pay-first.

2. 2 Add and prioritise

   

   Add a provider and its key, and order several as backups — if the first is unavailable, the next takes over.

   Tip Keys and secrets are stored securely and shown masked. Enter them here; never write them into a menu, a page or this manual.
3. 3 Head-office only

   

   Because these carry sensitive keys, only head office can see and change them. If a translate or send button is greyed out, a provider probably isn't set up yet.

For a company running several locations: manage every branch from one place, and open a new one by cloning an existing store.

1. 1 See all branches

   

   Head office → Branches lists your stores. Enter any one to manage it as its own store, then come back to head office.

2. 2 Open a new branch

   

   Create a branch, optionally cloning a template store's menu and settings, so a new location starts ready instead of blank.

Point a web address at each branch so guests reach the right store.

1. 1 Map an address

   

   Head office → Domains. Assign each branch its web address; menuro sends a visitor to the matching store automatically.

Compare branches side by side — sales and performance — even across different currencies.

1. 1 Compare performance

   

   Head office → Reports rolls every branch together so you can see who's up, who's down, and totals across the group.

2. 2 Different currencies handled

   

   Branches in different currencies are converted to a common one for comparison, so the totals make sense.

You've built the menu — here's how to be sure you're truly ready for the first guest.

1. 1 Check the basics are done

   

   Store profile filled (currency, time zone, languages, logo), menu entered with photos and prices, tables and devices registered. See First-time setup for the full checklist.

2. 2 Do a live test order

   

   From a real device, place an order and watch it land on Orders → Live and the kitchen display, then run it through to delivered. Fix anything odd now, not during service.

3. 3 Unlock the chime

   

   On the live board and kitchen display, click once so the order sound is allowed to play. Do this on every screen you'll use during service.

   Tip Put the pickup number board on a screen near the counter before you open, so guests learn to watch it from the start.

Orders are pouring in. Here's how to keep the line calm and nothing slips.

1. 1 Split the screens

   

   Front of house watches Orders → Live; the kitchen watches the kitchen display. Each person owns their screen so nothing is missed or done twice.

2. 2 Work item by item in the kitchen

   

   Bump each item as it leaves the pass; the order completes when its last item is done. The pickup board tells guests when to collect, saving you from calling out.

3. 3 Cut off what you can't make

   

   Running low mid-rush? Mark it sold-out immediately (Menu → Availability) so no new orders pile onto something you can't deliver.

An ingredient or a dish is gone. Stop new orders for it in seconds.

1. 1 Mark the dish sold-out

   

   Menu → Availability, toggle the dish. It greys out for guests on every device at once. Flip it back when you restock.

2. 2 If you track stock

   

   With Inventory on, updating the ingredient's count to zero can sold-out every dish that uses it automatically — see Inventory → Stock status. Record the restock later to bring them back.

You run different menus at different times — here's how to change over cleanly.

1. 1 Prepare each menu once

   

   In Menu → Menu revamp, keep a lunch menu and a dinner menu as separate boards. Build and edit them any time without touching what's live.

2. 2 Switch by hand or on a timer

   

   Press use to switch now, or give each menu an activation time and turn on auto-switch to change over on schedule by your store's clock.

   Tip Test the automatic switch on a quiet day before you rely on it, and leave auto-switch off until you're confident.

A new hire needs a way in and just enough access to do their job.

1. 1 Create their account

   

   Settings → Staff, add them with the staff role and a starter password. Staff see day-to-day screens but not sensitive settings.

   Tip Point them at this manual — Getting started and the situational guides are written exactly for training.
2. 2 Show the order flow

   

   Walk them through Orders → Live and the kitchen display, and how an order moves from received to delivered. Let them place a test order from a device.

3. 3 On-site device settings

   

   Show the faint gear on a device's order page and the password for it, so they can set a table's language without help. Keep that password to staff.

A table would rather order in their own language — menuro makes that easy.

1. 1 Offer the language

   

   Make sure your store offers it (Settings → Store). If the menu isn't translated yet, use Menu → Translations to fill it in one pass, then review.

2. 2 Set a device to it

   

   At the table, staff can tap the gear on the order page and narrow that device to the guest's language, so the whole screen switches for them.

You want guests to pay before the kitchen starts — here's the flow with Pay-first on.

1. 1 Turn on Pay-first

   

   Settings → Basic. From then on, placing an order opens a payment step; the order only reaches the kitchen once payment succeeds.

2. 2 The guest pays on their phone

   

   The guest scans the payment QR, pays on their own phone, and the order goes through on success. A test/mock option lets you rehearse the whole thing first.

3. 3 Connect a payment service

   

   A real payment provider is set up by head office (Settings → Providers). Until one is connected, use the test option to practise.

End of service — here's how to close out cleanly and get what your accountant needs.

1. 1 Review the day

   

   Sales & reports → Sales for the day's totals; Menu performance if you want to see what sold. Order history has every ticket if you need to check one.

2. 2 Generate a settlement report

   

   Sales & reports → Reports, pick the period, generate. You get a printable, country-aware document with a plain summary — and a for-the-tax-office sheet you can hand over.

3. 3 Reset for tomorrow

   

   Turn off any sold-out marks that were only for today, and glance at tomorrow's reservations and closures so the morning is calm.

You want to push a deal or announce something — here's where it goes so guests see it.

1. 1 A timed promotion

   

   Website → Promotions. Write the offer and set start/end dates; it shows on the order screen while active and clears itself afterwards.

2. 2 An event or notice

   

   Website → Events for something guests browse (live music, a closure). For a bigger splash, feature a dish on your home page (Website → Home).

3. 3 Tell your regulars

   

   With Customers on, send a campaign by text or email to your contact list so regulars hear about it directly (Customers → Campaigns).

For a growing company: stand up a new location without starting from a blank slate.

1. 1 Turn on Head office

   

   Settings → Basic switches on Head office (for companies with several branches). It's a head-office capability, so a manager of one store won't see it.

2. 2 Clone a template

   

   Head office → Branches, create the new branch and clone an existing store's menu and settings, then adjust prices and details for the new location.

3. 3 Point an address at it

   

   Give the branch its web address (Head office → Domains) so guests reach the right store, and compare branches later in Head office → Reports.