One menu for every channel: 86 an item in a single tap

Every restaurant runs on its menu, but for most operators that menu lives in three or four places at once: one version in the POS, another in the kiosk, a third in online ordering, and a laminated copy on the pass. Keeping them in agreement is a chore, and 86'ing a sold-out item in the middle of a rush means updating each one before a guest orders something the kitchen can't make. Opero keeps a single menu on the same spine that takes the order, so there's one place to build it, price it, and pull an item the moment you run out.

What Opero menu management is

Opero menu management is a single builder for everything a guest can order. You organize the menu into categories, add items with descriptions and photos, attach the modifier groups that let guests customize a dish, and bundle items into combos. Prices for items and their modifiers are set in the same place. It isn't a menu that feeds the POS through an export. It is the menu the POS, kiosk, and online ordering all read from directly.

• ✓Organize the menu into categories and items, with descriptions and photos.
• ✓Build modifier groups and options so guests can customize an item.
• ✓Bundle items into combos priced as a set.
• ✓Set and change prices on items and modifiers in one place.
• ✓Publish once: the POS, kiosk, and online ordering all read the same menu.

86 an item in one tap: pulled from every channel

When the kitchen runs out of the short rib, you don't want to keep selling it. Flip the 86 / temporarily out of stock toggle on that item and Opero immediately pulls it from ordering at that location: off the POS so servers can't ring it, off the self-order kiosk, and off your online and QR ordering so a guest can't add it from their phone. When it's back, flip the toggle off and the item returns everywhere at once. No hunting through separate systems while the line backs up.

Per-location prices and availability

Menus in Opero are per-location. A price, an item, or an availability setting can differ from one site to the next without maintaining separate systems. Set an availability override so a dish runs only at the location equipped to make it, carry a different price downtown than in the suburbs, and 86 an item at one location without touching the others, because each location's 86 is its own. The menu the group shares is a backbone, not a straitjacket.

• ✓Per-location pricing: the same item can carry a different price at each site.
• ✓Per-location availability overrides: run an item at some locations and not others.
• ✓86'ing is per location: a sold-out item at one site stays available at the rest.
• ✓Copy a menu to a new location as a starting point, then edit the copy to fit.

One menu spine, every ordering channel

Because the menu lives on the same spine that takes the order, everything downstream stays in step. An item you add shows up on the POS, the kiosk, and online ordering without re-keying. A price change lands on every tablet at that location at once. Tie an item to its recipe and each sale draws down inventory, so your food cost tracks what actually sold. And when a ticket fires, the kitchen display shows the same item and modifiers the guest chose, because there's only ever one menu.

Who it's for

• ✓Any restaurant tired of keeping the POS, kiosk, and online menus in sync by hand.
• ✓Line cooks and managers who need to 86 an item the second it runs out, from wherever they are on the floor.
• ✓Multi-location operators keeping prices and menus consistent across sites, with room to vary where it matters.
• ✓Full-service and quick-service kitchens that live and die by whether the menu matches what's actually on the line.