Point of Sale

Menu updated once, published everywhere automatically.

Ocapii holds one menu, connected to your recipes, your stock and your allergen data. Change a price, swap a dish or mark a line sold out, and everywhere it appears updates together.

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ChatGPT Image Sep 16, 2026, 12_08_51 PM Recipe Allergen Info Card - Ingreidenets-1 Edit Price Card POS Order Screen Specials Kitchen (13)
ChatGPT Image Sep 16, 2026, 10_37_21 AM Care Home Cafe Dashboards- POS

One menu, every screen

Build the menu once and publish it to the till, the guest ordering screen, the kitchen board and your label templates at the same time. There is no second version to keep in step, because there is no second version.

 

Recipes, allergens and labels from the same data

A dish is more than a name and a price. Link it to its recipe and its ingredients, and allergen, ingredient and nutritional information carries through to the guest screen, the staff lookup and the printed label without anyone typing it twice.

ChatGPT Image Sep 15, 2026, 01_53_27 PM Cake Label
ChatGPT Image Sep 16, 2026, 12_32_58 PM POS Order System

Head office sets it, sites serve it

Distribute menus, pricing and promotions from the centre and control what each site can change locally. Roll a seasonal menu out across an estate on a set date, and see which sites have taken it.

Know your menu matches your inventory.

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Platform capabilities

More ways to use ocapii

ChatGPT Image Sep 16, 2026, 10_37_21 AM

Point of Sale

Not just point of sale but the whole operation behind it.

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Kitchen Fulfliment

Kitchen fulfilment

Orders, diets and portion counts on one screen, grouped the way the kitchen actually works.

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ChatGPT Image Sep 16, 2026, 11_52_03 AM

Guest self ordering

Guest ordering puts your live menu in front of them at the table and sends what they choose straight to the kitchen board.

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FAQ

Menu Management common questions

Yes. Menus, pricing and promotions are built centrally and distributed, with control over what each site can change locally.

Yes. Dishes and products can be linked to the inventory behind them, so selling an item deducts what it used and stock levels can drive availability.

 

It is held against ingredients and products and carries through the recipe to the menu, the guest screen, the staff lookup and printed labels. One source, which is what keeps it consistent.

 As soon as you confirm it. Marking an item unavailable mid-service takes effect immediately. 

Yes. Menus can be scheduled, so breakfast, lunch, dinner and late service each show the right items without anyone switching them over.

No. Start with items and prices, then add recipe, allergen and stock links over time. Most sites begin with the till menu and deepen the data afterwards.