Menu Guide

Build, refine, and publish your menu in the Back Office.

You have two menus built from one library — and knowing which is which saves a lot of confusion.

The two records you'll create most, and the fields on them worth knowing about.

Sweetened baked goods are zero-rated when six or more are sold together. Here is how to set it up.

Uploading pictures for your products, categories, choices and options, and the two limits that trip people up.

Counting what's left of an item so the POS and your online store stop selling it at zero.

Setting an item's Stock Source to Ingredients, so each sale takes stock from the products it's made from.

The sets a customer picks from — sizes, proteins, toppings — and the one setting people get wrong.

Single priced add-ons — "add bacon", "make it large" — and how they differ from a choice group.

Changing a price, and what you can and can't control about tax.

Taking a product, choice group or option off the kiosk, the table tablets or your online store while it stays on the others.

Three ways to charge something other than the standard menu price.

Editing prices as a spreadsheet, managing price variants, and the bulk formula tool.

Discounting products or categories for a period you choose — and how discounts stack.

English and French names in one spreadsheet — and the tab switch that discards your work.

How the two menus are arranged, and how fast a change reaches each device.