OnePe is an all-in-one cloud-native hospitality platform designed to unify restaurant operations, hotel management, and point-of-sale (POS) systems into a single dashboard. Built specifically for high-volume restaurants, quick-service venues (QSRs), and hotel properties, OnePe bridges the gap between front-of-house guest experiences and back-of-house operational control. Here is the complete overview of the documentation of platform:-
Part 1 — Getting Started
1.1 What Is OnePe?
1.2 Who Can Use OnePe?
1.3 How OnePe Works
1.4 How OnePe Helps Your Restaurant
1.5 How to Register Your Restaurant on OnePe
1.6 How to Log In to OnePe
1.7 Understanding the OnePe Dashboard
1.8 Understanding Your Restaurant Account
1.9 Understanding User Roles
1.10 Owner, Manager and Staff Access
1.11 Understanding Branches
1.12 How to Change Branch
1.13 Getting Your Restaurant Ready for OnePe
Part 2 — Initial Restaurant Setup & Settings
2.1 Setting Up Your Restaurant Profile
2.1 Understanding the OnePe Dashboard
2.2 Understanding the OnePe Restaurant Workflow
2.3 Understanding User Roles in OnePe
2.4 Understanding Permissions and Access
2.5 Owner Responsibilities
2.6 Manager Responsibilities
2.7 Captain and Waiter Responsibilities
2.8 Kitchen Staff Responsibilities
2.9 Cashier Responsibilities
2.10 Delivery Executive Responsibilities
2.11 Setting Up Your Restaurant for the First Time
2.12 Understanding Restaurant Settings
2.13 Using Search in Settings
2.14 General Settings
2.15 App Settings
2.16 Restaurant Profile and Business Information
2.17 Operational Shifts
2.18 Restaurant Open and Close
2.19 Branch Settings
2.20 Understanding Multiple Branches
2.21 Switching Between Branches
2.22 Currency Settings
2.23 Email Settings
2.24 Notification Settings
2.25 Tax Settings
2.26 Payment Settings
2.27 Theme Settings
2.28 Roles and Permissions
2.29 Billing Settings
2.30 Reservation Settings
2.31 About Us Settings
2.32 Customer Site Settings
2.33 Receipt Settings
2.34 Printer Settings
2.35 Download Settings
2.36 Menu Item Image Settings
2.37 Delivery Settings
2.38 Allergen Settings
2.39 KOT Settings
2.40 Cancellation Reasons
2.41 Order Settings
2.42 Loyalty Program Settings
2.43 Refund Reasons
2.44 WhatsApp Notification Settings
2.45 Setting Up Restaurant Areas
2.46 Setting Up Tables
2.47 Setting Up the Menu
2.48 Setting Up Item Categories
2.49 Setting Up Menu Items
2.50 Setting Up Kitchens
2.51 Setting Up Multiple Kitchens
2.52 Adding Staff Members
2.53 Assigning Staff Roles and Permissions
2.54 Setting Up Payment Methods
2.55 Setting Up Payment Gateway Integration
2.56 Setting Up Printers
2.57 Setting Up Customer Display
2.58 Setting Up Kiosk
2.59 Setting Up Inventory
2.60 Setting Up Loyalty Program
2.61 Setting Up WhatsApp
2.62 Reviewing Your Complete Restaurant Setup
Part 3 — Menu Management
3.1 Understanding Menu Management
3.2 Creating a Menu
3.3 Managing Multiple Menus
3.4 Creating Item Categories
3.5 Managing Item Categories
3.6 Creating Menu Items
3.7 Editing Menu Items
3.8 Setting Item Prices
3.9 Adding Item Descriptions
3.10 Adding Item Images
3.11 Managing Item Availability
3.12 Marking Items as Out of Stock
3.13 Managing Item Variations
3.14 Managing Add-ons and Modifiers
3.15 Managing Item Taxes
3.16 Managing Item Visibility
3.17 Organizing Your Menu
3.18 Menu Management Best Practices
Part 4 — Areas and Table Management
4.1 Understanding Restaurant Areas
4.2 Creating Areas
4.3 Editing Areas
4.4 Understanding Table Management
4.5 Creating Tables
4.6 Editing Tables
4.7 Setting Table Capacity
4.8 Understanding Table Status
4.9 Managing Table Occupancy
4.10 Moving Customers Between Tables
4.11 Transferring Orders Between Tables
4.12 Combining Tables
4.13 Splitting Tables
4.14 Managing Table Availability
4.15 Table Management Best Practices
Part 5 — Table Reservations
5.1 Understanding Table Reservations
5.2 Creating a Table Reservation
5.3 Managing Reservation Details
5.4 Adding Customer Information to a Reservation
5.5 Assigning Tables to Reservations
5.6 Managing Reservation Status
5.7 Managing Upcoming Reservations
5.8 Managing Walk-In Customers
5.9 Managing Cancelled Reservations
5.10 Managing No-Shows
5.11 Converting Reservations Into Orders
5.12 Reservation Management Best Practices
Part 6 — Order Management
6.1 Understanding the OnePe Order Workflow
6.2 Creating a New Order
6.3 Creating a Dine-In Order
6.4 Creating a Takeaway Order
6.5 Creating a Delivery Order
6.6 Selecting a Table
6.7 Adding Items to an Order
6.8 Adding Item Modifiers
6.9 Adding Special Instructions
6.10 Editing an Order
6.11 Removing Items From an Order
6.12 Changing Order Quantities
6.13 Managing Order Status
6.14 Managing Pending Orders
6.15 Managing Completed Orders
6.16 Cancelling Orders
6.17 Handling Order Changes
6.18 Splitting Orders
6.19 Merging Orders
6.20 Reopening Orders
6.21 Handling Order Errors
6.22 Order Management Best Practices
Part 7 — KOT Management
7.1 What Is KOT?
7.2 Understanding the KOT Workflow
7.3 Creating a KOT
7.4 Sending Items to the Kitchen
7.5 Understanding KOT Status
7.6 Managing Pending KOTs
7.7 Managing Preparing KOTs
7.8 Managing Ready KOTs
7.9 Completing a KOT
7.10 Printing KOTs
7.11 Reprinting KOTs
7.12 Cancelling KOT Items
7.13 Modifying KOT Items
7.14 Handling Delayed KOTs
7.15 KOT Management Best Practices
Part 8 — Kitchen Management
8.1 Understanding Kitchen Operations
8.2 Understanding the Kitchen Workflow
8.3 Managing Kitchen Orders
8.4 Managing Multiple Kitchens
8.5 Assigning Items to Different Kitchens
8.6 Understanding Kitchen-Wise KOTs
8.7 Managing Pending Kitchen Orders
8.8 Managing Orders in Preparation
8.9 Managing Ready Orders
8.10 Managing Completed Orders
8.11 Handling Priority Orders
8.12 Handling Delayed Orders
8.13 Managing Kitchen Efficiency
8.14 Reducing Kitchen Errors
8.15 Kitchen Management Best Practices
Part 9 — Captain and Waiter Operations
9.1 Understanding the Captain Workflow
9.2 Understanding the Waiter Workflow
9.3 Logging In as a Captain or Waiter
9.4 Viewing Assigned Tables
9.5 Taking Customer Orders
9.6 Sending Orders to the Kitchen
9.7 Checking Order Status
9.8 Managing Table Changes
9.9 Transferring Tables
9.10 Handling Customer Requests
9.11 Calling the Manager
9.12 Completing Table Service
9.13 Captain and Waiter Best Practices
Part 10 — Waiter Requests
10.1 Understanding Waiter Requests
10.2 Receiving Waiter Requests
10.3 Viewing Pending Requests
10.4 Responding to Requests
10.5 Completing Requests
10.6 Managing Request Priority
10.7 Monitoring Response Time
10.8 Improving Customer Service With Waiter Requests
Part 11 — Customer Management
11.1 Understanding Customer Management
11.2 Adding a Customer
11.3 Creating Customer Profiles
11.4 Managing Customer Information
11.5 Viewing Customer Order History
11.6 Managing Repeat Customers
11.7 Understanding Customer Preferences
11.8 Customer Segmentation
11.9 Using Customer Data
11.10 Customer Management Best Practices
Part 12 — Billing
12.1 Understanding Restaurant Billing
12.2 Generating a Bill
12.3 Reviewing a Bill
12.4 Adding Discounts
12.5 Applying Taxes
12.6 Applying Service Charges
12.7 Managing Complimentary Items
12.8 Editing a Bill
12.9 Reprinting a Bill
12.10 Cancelling a Bill
12.11 Correcting Billing Errors
12.12 Billing Best Practices
Part 13 — Payments
13.1 Understanding Restaurant Payments
13.2 Cash Payments
13.3 Card Payments
13.4 UPI Payments
13.5 Online Payments
13.6 Split Payments
13.7 Partial Payments
13.8 Payment Confirmation
13.9 Failed Payments
13.10 Refunds
13.11 Payment Reconciliation
13.12 Managing Multiple Payment Methods
13.13 Payment Best Practices
Part 14 — Payment Gateway Integration
14.1 Understanding Payment Gateway Integration
14.2 Benefits of Online Payment Integration
14.3 Connecting a Payment Gateway
14.4 Configuring Payment Gateway Credentials
14.5 Accepting Online Payments
14.6 Tracking Online Payments
14.7 Handling Failed Transactions
14.8 Processing Refunds
14.9 Payment Gateway Reconciliation
14.10 Payment Gateway Security
Part 15 — Cash Register
15.1 Understanding Cash Register Management
15.2 Opening the Cash Register
15.3 Adding Opening Cash
15.4 Recording Cash Transactions
15.5 Recording Cash In
15.6 Recording Cash Out
15.7 Managing Cash Adjustments
15.8 Closing the Cash Register
15.9 Cash Reconciliation
15.10 Handling Cash Differences
15.11 Cashier Accountability
15.12 Cash Register Best Practices
Part 16 — Expense Management
16.1 Understanding Restaurant Expenses
16.2 Creating an Expense
16.3 Managing Expense Categories
16.4 Recording Daily Expenses
16.5 Recording Cash Expenses
16.6 Managing Recurring Expenses
16.7 Editing Expenses
16.8 Reviewing Expense History
16.9 Monitoring Operating Costs
16.10 Understanding Expense Impact on Profit
16.11 Expense Management Best Practices
Part 17 — Inventory Management
17.1 Understanding Restaurant Inventory
17.2 Why Inventory Management Matters
17.3 Setting Up Inventory
17.4 Creating Inventory Items
17.5 Managing Units of Measurement
17.6 Adding Stock
17.7 Stock In
17.8 Stock Out
17.9 Stock Adjustments
17.10 Stock Transfers
17.11 Managing Low Stock
17.12 Managing Wastage
17.13 Managing Damaged Stock
17.14 Managing Expired Stock
17.15 Monitoring Inventory Consumption
17.16 Monitoring Food Cost
17.17 Inventory Reports
17.18 Inventory Management Best Practices
Part 18 — Staff Management
18.1 Understanding Staff Management
18.2 Adding Staff Members
18.3 Editing Staff Members
18.4 Creating Staff Roles
18.5 Assigning Permissions
18.6 Managing Staff Access
18.7 Managing Captains and Waiters
18.8 Managing Kitchen Staff
18.9 Managing Cashiers
18.10 Managing Delivery Executives
18.11 Staff Accountability
18.12 Monitoring Staff Performance
18.13 Staff Management Best Practices
Part 19 — Delivery Management
19.1 Understanding Delivery Operations
19.2 Creating Delivery Orders
19.3 Managing Delivery Customers
19.4 Assigning Delivery Executives
19.5 Understanding the Delivery Executive Workflow
