Adding a Menu Item - Basics

Online Back Office Setup

 

Store POS Setup

Printer Group : The Printer Group for the Menu Item.

Mod. Unit : The number of Units (0-99) that the Modifier counts toward the Modifier Canvas Min/Max Unit requirements. For example, if a Baked Potato has a max unit of 5 Modifiers and the Loaded Modifier is worth 5 units, the modifier window will automatically close after the Loaded Modifier is ordered.

Priority : The order (1-9) that Menu Items will be printed on the remote check. Menu Items with priority 1 are printed first unless otherwise noted in Printers > Remote Check Formats > Priority Options > Prints First. Menu Items with Priority 0 are printed last. The option Printers > Remote Check Formats > Priority Printing > Sort by Priority must be on to use this feature.

Sort : A 1-2 character sort code. Menu Items may be sorted according to the Sort key in Item Count reports and also in the Canvas Designer.
Examples: DO = Domestic B = Beef IM = Imported C = Chicken

Report Group : The Report Group for the Menu Item.

Meal Stage : The Meal Stage: Beverage, Appetizer, Entrée, Dessert and Other. The Meal Stage is used in conjunction with the Table Type Meal Stages.

Type : The Type of the Menu Item: Food, Bar, or Other. Totals for each type are posted to a PMS or Account and may be configured to print on the guest check.

Price Level : The user will be prompted to choose 1 of the available 6 Menu Item Prices. Price Levels are only used when ordering Menu Items, not Modifiers. When a Price Level is selected the price of any associated Modifiers default to the same Price Level as the item it modifies unless Sub, Extra, or No is selected.

Count : The quantity of the Menu Item on hand, up to 9999. The Count is displayed on the Menu Item button on the Canvas. If the option “Countdown” is selected, the quantity will be decremented each time the item is ordered. At zero, the item will be automatically marked out of stock.

Cost : The cost of the item, up to $999.99, that is used to calculate the gross profit margin on the Daily and Weekly Item Count Reports. The Cost of the Menu Item will be calculated from the Recipe if the Inventoried Option is on.

Course : Used to separate menu item in different categories on the kitchen check.