Every channel is its own project
Adding an item means separate updates for POS, app, website and each delivery partner. Launch dates slip to the slowest channel.
Menu Management
Restaurant menu management. One menu, every channel.
Build your menu once and publish it everywhere guests order: POS, kiosk, menu boards, app, web, delivery partners and AI assistants. Launch items to the channels you choose, and when a store runs out, every channel updates together.
Where it breaks today
Seven channels. Seven versions of the menu.
Sold-out items keep selling
When a store 86s an item, some channels hear about it and others don't. Guests order what the kitchen can't make, and the store absorbs the cancel, the refund and the rating.
Menu changes feel risky
Without previews, schedules or rollback, teams batch changes and push them late at night, hoping nothing breaks.
How it works
Build once. Publish with control.
Compose the menu
Turn approved products into menu items, combos and modifiers, organised by category and daypart.
Tailor by channel and store
Decide which items, prices and options each channel and store gets. Franchisees adjust inside the limits you set.
Review and schedule
Preview what each channel will show, route changes for approval and schedule them for a future date.
Publish everywhere
Channels receive the same menu through one API and change notifications, with availability sent as it happens.
What's in the module
Launch faster. Break nothing.
Menu Management isolates each launch so you can move quickly on one channel or market without putting the rest of the menu at risk.
Canonical menu model
Items, combos, modifiers and default builds described once, in a structure every channel can read.
Channel-specific launches
Release an item or limited-time offer to one channel or market first, without duplicating the menu.
Availability and 86s
Mark an item or ingredient unavailable at a store and every connected channel updates together.
Dayparts and schedules
Breakfast, late night, seasonal windows and future-dated changes, planned in advance.
Governed franchisee changes
Store-level adjustments within brand guardrails, with approvals and a record of every variation.
POS-agnostic publishing
Channels read from menuOS rather than a specific POS, so different POS systems can run side by side.
Where it sits in menuOS
Where products become a menu.
Menu Management builds on the two foundations: store capabilities decide what each location can sell, and approved products from Product Lifecycle are the starting point for every menu item.
It holds the final say on prices. Pricing Engine recommendations arrive here as proposals for review, and Agentic Ordering reads the published menu, the same one every other channel sees.
What you'll see move
The four signals of a healthy menu operation.
Change lead time
Time from an approved change to it being live in every channel.
Change frequency
How often you can safely update menus.
Failed publishes
Changes that reach a channel incorrectly or need to be reversed.
Time to recover
How quickly a wrong item, price or availability status is corrected everywhere.
Common questions
Frequently asked.
What is restaurant menu management software?
It's where a brand defines what it sells (items, combos, modifiers, prices and availability) and distributes that menu to every ordering channel. menuOS keeps one canonical menu and publishes channel-specific versions from it.
Which channels can menuOS publish to?
POS, kiosks, menu boards, mobile apps, websites, delivery partners and AI ordering channels. Each channel connects once to menuOS instead of to every system behind it.
Can we launch an item on one channel first?
Yes. Items and limited-time offers can be released by channel, market or store, then widened when you're ready.
Do we need to replace our POS?
No. menuOS publishes menus in a POS-agnostic format, so brands running more than one POS can manage a single menu across all of them.
How quickly do sold-out items disappear?
Availability changes go to connected channels as they happen rather than on a schedule, so guests stop seeing items the store can't make.