Menu Manager
Update your menu everywhere in seconds
Change an item, a price or a photo once — and it lands on web, app, POS, QR and your menu boards.
See it in fifteen seconds
One menu, every channel
No more updating a price in four places and missing one.
Sold out in one tap
Mark an item unavailable and it disappears from ordering instantly — before someone buys it.
Per-branch overrides
Different pricing or availability at a different outlet, without maintaining two menus.
Menu · Burgers
42 itemsEdited once — live on every channel in seconds
One menu, edited once, live on every channel.
The cost of a stale menu
Menus drift. A price rises at the counter but not online; an item is 86’d in the kitchen but still sells on the website. Each mismatch is either a refund, an apology or a margin leak.
Because every Berryin surface reads the same menu, a change is a single edit. The sold-out toggle in particular tends to pay for itself in the first busy weekend.
Photos that actually sell
Items with photos consistently outsell items without them on digital ordering. The menu manager handles image upload and sizing, so adding a photo is not a design project.
During onboarding we load your existing menu for you — including photos where you have them.
What you get
- Categories, items, variants and add-on groups
- Item photos and descriptions
- Per-branch price and availability overrides
- Scheduled menus (breakfast, late night)
- Sold-out toggles that apply everywhere at once
- Bulk price updates
Commission-free · set up in a day · first month free
Menu Manager — common questions
Anything else you want to know? Message us and a real person will answer.
Works well with
- Digital Menu BoardsBeautiful screens above the counter, always showing the current menu and price.Read more
- QR Dine-InTable-side ordering that shortens the wait and lifts the average bill.Read more
- Multi-BranchOne login, every branch — with the numbers rolled up and the detail one click away.Read more
Further reading
- How to Price Menu Items for ProfitStop guessing at prices. How to calculate food cost, set margins, and adjust for delivery, seasonality, and supplier hikes—without losing customers.Read the article
- How to price delivery vs dine-in without losing customersDelivery and dine-in customers expect different prices—but raising one risks losing the other. Here’s how to balance margins and loyalty without alienating either group.Read the article
- Menu Modifiers That Boost Profits—Without Losing CustomersNot all menu modifiers work. These three—plus how to price them—turn impulse buys into profit without alienating regulars.Read the article
Ready to run your restaurant smarter?
Book a free demo and see Berryin working with your own menu.