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Plain-language guides for owners and staff: how to set something up, and what happens when you do.
New here? Your first order in four steps
Do these in order and a table can order, pay and get its ticket to the kitchen.
People often look for
Answers to the questions we’re asked most.
- Running a house tab (credit limit)Guests & loyalty › Customers & loyalty
- Refunding a payment and taking it again another wayPayments › Taking payment & split bills
- Shapes — and how to build a bar where every seat is its own ticketFront of house › Floor plan & tables
- Making the POS look and behave the way your staff wantFront of house › POS terminal & pairing
- Sold out: hiding a dish the moment the kitchen runs outYour menu › Building your menu
- Closing the shift and reading the Z-reportFront of house › Cash drawer & shifts
Browse by topic
138 pages across 10 topics. Every guide walks one real situation through the real screens.
Getting started
5 pagesWhat Menulisa is, the three parts you'll use, and your first 10 minutes.
Set up your venue, add branches, and configure tax, service charge and custom fees.
The dashboard’s home screen: what’s happening right now, what needs you, and how today compares.
Your menu
21 pagesOrganise categories and groups, then add the items guests will order.
- Your first category and its items
- Sold out: hiding a dish the moment the kitchen runs out
- Category icons — which one shows where
Variants, add-ons, allergens, calories, photos, availability and translations.
Generate, download and print a unique QR code for every table.
What your customers see when they scan a table QR code — in their language.
A dining host in the guest menu — answers questions and recommends dishes.
Turn an ordinary phone snap of a dish into a clean, studio-style photo.
Bulk-load an existing menu from a spreadsheet instead of typing it in.
Run more than one location? Choose which items each branch sells.
Front of house
27 pagesWhat the point-of-sale does and how to connect a device to a branch.
- Pairing a new till, two ways
- Making the POS look and behave the way your staff want
- Cash rounding, locking a printed check, and each branch’s defaults
Open checks, add items, assign seats and fire courses to the kitchen.
A live board for the pass — fired tickets, bump and recall.
Lay out halls and tables, then drive service from a visual floor map.
- Adding a single table
- Adding many tables at once
- Shapes — and how to build a bar where every seat is its own ticket
Open a float, track cash movements and close out with a Z-report.
Take money off, cancel a mistake, or send a dish out on the house — with a trail.
What keeps working when the internet drops — the Mac and Windows POS, and Android phones and tablets — and what waits for it.
See what a table has ordered before, right from the floor.
Payments
10 pagesSettle a check, split the bill any way, and add tips.
Print the customer's bill and the kitchen's ticket — on screen or to a thermal printer.
Configure the tenders your staff can accept at the POS.
Round cash totals to the smallest note or coin you actually carry.
Guests & loyalty
16 pagesTake bookings, seat walk-ins from a waitlist, and keep the night running smoothly.
Build a guest list, see who your regulars are, and reward repeat visits.
- Adding a customer and finding them again
- Running a house tab (credit limit)
- Store credit: deposits, refunds and goodwill
Sell lunches or full days by the month: members pick their dishes, the kitchen gets one list a day.
Grow your business
15 pagesCollect guest ratings and route happy diners to public reviews.
Create percentage or fixed-amount promo codes.
Coming soon: a full website generated from your live menu and brand — edit anything and publish.
Track sales, best-sellers, trends and daily cash-up.
- The daily close, read like an owner
- Why the Profit page is empty — and the ten minutes that fix it
- Menu stats: what guests look at before they order
The difference between Reports and Analytics, and how to read each one.
A few simple habits that make your menu photos work harder.
How to price so the dishes that sell are also the ones that make money.
Small changes that get food out faster and turn tables sooner.
Operations
20 pagesReview live and historical orders across the order lifecycle.
Track stock levels and movements for your key items.
Work out what each dish costs to make, and watch your margins.
Keep a supplier list, raise purchase orders, and reorder before you run out.
Make in-house preparations, see what to produce, and track batches.
Build the week's rota, clock staff in and out, and track labour cost.
Get a heads-up on the things that need your attention.
Add the delivery companies you work with and tag their orders.
Run happy-hour prices and bundle items into meal deals.
Hardware & printing
11 pagesThe short list of devices, printers and connectivity to run Menulisa.
Add receipt and kitchen printers and tell Menulisa how to reach them.
Send each dish to the right printer — hot, cold or bar — automatically.
A small Mac or Windows app that prints what the main terminal can’t reach — or everything, when you have no main terminal.
The POS for Mac and Windows (your main till, works offline), the phone and tablet POS, the Menu tablet for your tables, and the Bridge for printers.
Account
6 pagesYour restaurant details and the look of your guest menu.
Add your team, scope them to a branch, and set POS PINs.
Help & answers
7 pagesAsk how to do something and get step-by-step help based on the Help Center and your own setup.
Your plan’s monthly allowance for the AI Menu Host, photo enhancing, translation and Ask Menulisa.
A plain-English glossary of the restaurant and POS terms used across Menulisa.
Follow one full service — opening the till, taking orders, paying, and closing out.
Everything to set up before your first real service, in order.
Quick fixes for the most common day-to-day snags.
Short answers to the questions new owners ask most.
Still stuck?
Tell us what you were trying to do and we’ll reply with the exact steps.