Menu Categories, Items, Modifiers, and Recipes

4.1 Menu Categories

Menu categories group restaurant items for faster selling and reporting. Examples include Breakfast, Starters, Local Meals, Grills, Drinks, Cocktails, and Desserts.

1. Go to Restaurant > Menu Categories.
2. Create or edit categories.
3. Set the category name, description, sort order, active status, and optional image.
4. Use active categories to organise the service workspace and sales reports.

4.2 Menu Items

Menu items are restaurant-facing products linked to Inventory products.

1. Go to Restaurant > Menu Items.
2. Create a menu item and select the linked Inventory product.
3. Choose the category, preparation time, prep station, availability, image, and sort order.
4. Use Toggle Availability when an item is temporarily sold out.

The preparation time also sets the kitchen screen's target for a ticket (section 7.2).

4.3 Modifiers

Modifiers capture customer choices such as protein, sides, spice level, drink mixers, or extra toppings.

• Use modifier groups for structured choices.
• Mark a group required when the waiter must choose one or more options.
• Set minimum and maximum selections to control order entry. A group with a maximum of one shows as a pick-one choice on the till.
• Use modifier pricing where an option changes the selling price.

4.4 Recipes and Food Cost

Recipes connect menu items to ingredient quantities. They support food-cost reporting and tighter stock discipline.

1. Go to Restaurant > Recipes.
2. Create a recipe for a menu item.
3. Add ingredient products and quantities.
4. Review expected food cost and compare against menu price.