Menulyn brings POS sales, menus, measured and non-stock products, purchasing, inventory, recipes, kitchen workflows, approvals, staff accountability, collective tips, services, accommodation, payments, eTIMS and reporting into one connected system.
Features are grouped by the work your team is doing, so you can quickly see how sales, stock, staff and hospitality operations connect.
Handle counter sales, dine-in, takeaway, delivery, online orders and customer accounts without splitting daily operations across disconnected tools.
Create fast cashier sales with tables, customers, taxes, payment methods and receipt printing.
Keep multiple service types in one sales workflow and track each order through fulfilment.
Organize tables, parties and restaurant reservations for structured dine-in service.
Prepare quotations for events, corporate customers and banquet-style requirements before processing the sale.
Track customers, outstanding balances, due collections and transaction history.
Apply discounts and complimentary items with configurable approval controls when management authorization is required.
Record cash and digital payments and support configured online/mobile-money collection workflows.
Generate sales documents and use eTIMS workflows where configured for the business.
Support direct customer ordering through QR menus, web ordering and kiosk/self-service workflows.
Menulyn separates stock behaviour from item nature so a restaurant can manage ordinary menu items, butcher-counter products, access charges and batch-produced products correctly.
Build menus with categories, images, pricing, availability and tax configuration.
Offer sizes, extras, modifiers, option groups and combo-style selling without duplicating the base product.
Sell meals and drinks without finished-item stock while allowing linked recipe ingredients to be consumed.
Track finished stock for products produced in advance and consumed from available inventory when sold.
Sell by decimal weight, volume, length or a custom unit—useful for butcheries, meat counters and similar operations. Business package and above.
Sell pool access, pool-table use, corkage, cover charges, parking and similar items without stock or recipe consumption. Standard package and above.
Control taxes and VAT behaviour for products and sales documents.
Trace item sales and operational activity for review and reporting.
Go beyond a basic stock number with purchasing, receiving, recipes, production, wastage, physical counts and stock movement controls.
Maintain supplier records, purchases and purchasing history.
Create purchase orders before receiving stock and follow their operational status.
Receive goods against purchasing activity and create auditable stock movements.
Track supplier balances, payments, references and transaction history.
Define ingredients and recipes so made-to-order sales can consume the correct raw materials.
Calculate recipe cost and understand the cost basis behind menu pricing and profitability.
Produce batch-tracked finished items from ingredients and maintain stock movement history.
Record controlled increases or decreases when operational stock needs correction.
Run physical stocktakes and reconcile counted quantities against system quantities.
Record spoilage, breakage and other wastage so losses are visible rather than hidden in stock variance.
Trace the movement history behind inventory increases, deductions and operational changes.
Use quotation ingredient plans to estimate what a large event or banquet will require before fulfilment.
Coordinate tables, KOTs, kitchens, cash handling and shift continuity so service does not depend on verbal handovers.
Send kitchen order tickets into operational kitchen workflows and track order preparation.
Organize kitchens and operational preparation areas for clearer routing and responsibility.
Review kitchen order activity and operational ticket history.
Control cashier sessions and cash-register activity with clearer responsibility for money handled.
Control access to operational terminals and authorize restricted terminal actions where required.
Record structured handovers so the incoming team can see what needs attention instead of relying on memory.
Handle immediate sales while retaining the ability to follow balances that remain outstanding.
Configure order types, payment types, cancellation reasons, reservation settings and other day-to-day rules.
Give staff the access they need while keeping discounts, complimentary items, sensitive actions and tip remittances auditable.
Control module and action access by role across web and mobile operations.
Define which operational actions require management authorization.
Require approval before restricted discounts are completed.
Approve free meals or items issued for service recovery, goodwill or other authorized reasons.
Review recorded operational events and maintain better accountability around sensitive actions.
Maintain staff access and operational responsibility across the business.
Pool eligible sale tips, confirm staff in service, allocate equally or by weight and preserve award records. Business package and above.
Record partial or full staff payouts, payment method, reference and outstanding tip balances.
For hospitality businesses that also sell operational services, Menulyn includes a dedicated service workflow rather than forcing every service into the product catalogue.
Create dedicated services with their own pricing and operational details.
Organize services separately from ordinary menu and product categories.
Capture and manage service bookings through a dedicated workflow.
Associate service delivery with the appropriate staff where required.
Manage resources used when delivering bookable services.
Track commission structures associated with service delivery.
Retain service-booking records for operational follow-up and reporting.
Services are a package-controlled capability available from the Business package upward.
Premium hospitality businesses can manage guests, reservations, stays, folios, housekeeping and room maintenance from the same operational environment as food and beverage.
Configure accommodation inventory and room-type details.
Maintain guest records and manage accommodation reservations.
Create stays for walk-in guests without forcing a prior reservation.
Maintain guest folios, charges, payments and printable stay documents.
Post eligible restaurant charges to the guest stay for consolidated settlement.
Coordinate room-cleaning work and room readiness across operational staff.
Track room housekeeping states so front desk can see whether a room is ready.
Record maintenance issues, history and operational reporting for rooms.
Review accommodation activity and profitability-related operational reporting.
Accommodation is package-controlled and available from Premium upward.
Menulyn connects sales, supplier, kitchen, stock, accommodation, approvals and staff activity to reporting and communication workflows.
Review sales, payment, income, expense and transaction information from the business dashboard.
Use stock, recipe and profitability data to understand operational performance.
Review supplier activity, ledgers and payment history.
Track complimentary items and their approval history rather than letting free issues disappear from reporting.
See collected, unpooled, allocated, remitted and outstanding tip balances.
Review room and stay activity alongside the rest of the business.
Use configured eTIMS functionality for applicable receipts, invoices and credit-note flows.
Use configured communication tools for operational alerts and customer communication.
Operate through connected web and mobile interfaces with permission-aware access.
These focused guides explain how major Menulyn capabilities work, what records they connect, and where package-based access applies.
Menulyn connects counter sales, dine-in, takeaway, delivery, tables, parties, customers, payments and receipts in one operational sales flow.
Explore featureMenulyn connects purchasing, receiving, ingredients, recipes, stock movement, physical counts and wastage so restaurant inventory can be traced from supplier to sale.
Explore featureMenulyn links recipes to ingredient quantities and operational stock so restaurants can understand menu cost and ingredient demand from actual recipes.
Explore featureMenulyn records wastage as an explicit inventory event so food loss is visible alongside purchases, recipes, sales, counts and stock movements.
Explore featureMenulyn physical stock counts help restaurants compare what the system expects with what staff actually count and investigate the difference using the surrounding inventory trail.
Explore featureMenulyn connects supplier purchase orders to goods receiving and inventory so restaurants can distinguish what they intended to buy from what actually arrived.
Explore featureMenulyn keeps eTIMS workflows close to restaurant sales and invoicing so configured businesses can handle tax-document processes without separating them from operational billing.
Explore featureMenulyn approval controls let restaurants require management authorization for sensitive actions such as discounts and complimentary items while preserving the operational audit trail.
Explore featureMenulyn separates tip collection, staff allocation and actual remittance so pooled restaurant tips can be shared fairly while retaining a permanent award and payment ledger.
Explore featureMenulyn links housekeeping work to rooms and stays so hotel teams can see what needs cleaning, who is assigned, what stage the room is in and when it is ready again.
Explore featureMenulyn combines rooms, guests, stays, folios, restaurant charges, housekeeping and maintenance with the restaurant operation so hospitality businesses can keep guest activity in one system.
Explore featureMenulyn Services adds a bookable operational layer for hospitality activities that need duration, staff assignment, resources, pricing, commissions and booking history.
Explore featureMenulyn is designed so operational records flow into the next step instead of being recreated manually.
A sale can drive kitchen preparation and the appropriate ingredient or finished-stock movement based on the product's stock handling.
Prepare an event quotation, calculate ingredient requirements and plan purchasing or stock before fulfilment.
Collect tips into a pool, confirm staff in service, allocate awards and retain a remittance ledger until every balance is settled.
For accommodation businesses, eligible restaurant charges can follow the guest into the stay folio for consolidated settlement.
Menulyn packages control specialist capabilities rather than presenting every business with the same feature set. Full package pricing and limits are listed on the Pricing page.
Support butcher-counter style measured selling, bookable services and pooled staff tip management.
Sell access charges and other non-inventory products without recipe or finished-stock consumption.
Add rooms, reservations, guests, stays, folios, housekeeping, room maintenance and accommodation reporting.
Use the web dashboard for administration and deeper operational management, while mobile access keeps day-to-day workflows available to authorized staff. Roles, permissions and package capabilities determine what each user can see and do.
Configure Menulyn around the operation you run rather than forcing every hospitality business into the same workflow.
POS, tables, kitchen, recipes, stock, approvals, cash control and tips.
Fast counter sales, production, recipes, pickup, direct ordering and inventory.
Measured selling by weight with purchasing, stock, costing and sales records.
Restaurant operations plus rooms, guests, folios, housekeeping and maintenance.
See what the incoming team needs to know about open work, payment exceptions, customer issues, stock concerns and equipment status.
Start with a trial or compare packages to choose the capabilities that match your restaurant or hospitality business.
Explore practical articles about ordering, kitchen coordination, table management and restaurant technology. More operational guides on inventory, approvals, eTIMS, tips and hospitality management are being added.
See why structured order routing gives front-of-house and kitchen teams a clearer shared workflow.
Manage reservations, prepare tables in advance and reduce avoidable booking confusion.
Centralize service channels so teams can coordinate daily order flow with less confusion.