Masters

Menu

Items, Categories, Modifiers, Menu Designer, Price Levels, Promotions and Vouchers.

• ItemsThe back office's Items list, part by part. Find a dish, change it right in the list like a spreadsheet, choose your columns, see where a dish prints, mark it sold out, copy or delete it, and tick many at once.
• Items: add an item (General tab)Add a dish, a drink, a set meal or a raw material with + New item, and fill in its General tab box by box. Type, names, barcode, category, unit, colour, picture, description and the switches, explained.
• Items: Tax & charges tabSay where an item's tax comes from. Follow Outlet, No Tax, or its own taxes ticked one by one, whether its price already includes the tax, Exempt, and where the service charge is set instead.
• Items: Pricing tabAn item's prices on its Pricing tab. Base price, cost price, minimum price, a price of its own at each price level, prices the cashier keys, and items sold by weight.
• Items: Kitchen tabChoose which kitchen stations get a ticket for a dish, one or several, or let it follow its category, and keep a dish off the kitchen printers with Never print to the kitchen.
• Items: Modifiers tabChoose the modifier groups the POS asks after a dish is rung up, see the ones its category gives it, leave the dish out of a category's group or bring it back, and make a new group without leaving the item.
• Items: Set contents tab (combo / set meals)Build a set meal on its Set contents tab. The questions the POS asks, how many to choose, the dishes to choose from, upgrades that cost more, defaults, and Fixed or Sum pricing.
• Items: Commission tabLet an item earn commission for the staff who sell it. A rate for each staff category, as a percent or an amount per unit, counted on the price after or before discount.
• Items: Ingredients tabGive a dish its recipe on the Ingredients tab, so every sale takes its raw materials off the shelf. The ingredient, how much one dish uses, the unit, wastage and a note.
• Items: picturesAdd, change or remove a dish's picture, from the Items list or from the item's General tab. Big photographs are made smaller for you; the picture shows on the POS and the QR menu.
• Items: copy an itemMake a new dish from one you have, with everything it carries, then give it its own code and name. What the copy takes, what stays with the original, and the blue box that says so.
• Items: Import from Excel or CSVAdd or update many items at once from an Excel or CSV file. Download the sample or your own items, check the file row by row before anything is saved, download the problems, and import.
• Items: change or delete many at onceTick dishes on the Items list, or every dish a search finds, then change their category, kitchen stations, tax and switches in one go, after a check that shows what would change. Or delete the ticked dishes.
• Items: where their tax comes fromMove many ticked dishes to Follow Outlet, or back to their own taxes, in one go. Every dish is charged before and after at every outlet and order type, and each one whose money moves is confirmed by you first.
• Items: sold out today (86)Mark a dish sold out for today with 86 on the Items list, at one outlet or several, and put it back on with Back on. What the POS and the QR menu show while it is sold out, and when it comes back by itself.
• CategoriesGroup your dishes into categories in the back office, with a code, a name, a second-language name, a parent category, a default kitchen station, a report group, a colour and an order, and see what each one changes on the POS, the menu and the reports.
• ModifiersMake the questions the POS asks when a dish is added, such as Ice or Spice Level, in the back office's Modifiers, with every rule (Pick one or Pick many, Minimum, Maximum, repeats, asking at once) and every part of an option (picture, kitchen name, price, stock, default).
• Modifiers: Apply to itemsPut a modifier group on many dishes at once from the group's Apply to items tab, by ticking dishes (By item) or whole categories (By category), with every filter, tick, note and button of both views explained.
• Menu DesignerThe back office's Menu Designer, part by part, the menu list, Designed or Auto, the category tabs and the grid of buttons, how to add a menu, and which menu each POS, the kiosk and the QR page show.
• Menu Designer: Designed or AutoSwitch a menu between Designed, laid out by hand, and Auto, which follows your items and item categories by itself; the two questions the switch asks, what an Auto menu shows on the POS, and where to change it.
• Menu Designer: categories and buttonsLay out a designed menu by hand in the Menu Designer, adding a category tab, setting its grid, tab colour and tab picture, placing buttons for dishes, other categories or nothing, with every box of Add button explained, then saving or deleting a category.
• Menu Designer: fill a category automaticallyLet a category of a designed menu fill itself from an item category, so every new dish reaches the POS with no button to place; the Fill automatically settings, the pale cells, Leave this dish out and Pin it here, and the order the dishes fill in.
• Menu Designer: Menu settingsChoose where the POS puts a menu's category tabs, across the top, down the left (one to three columns, automatic or fixed rows) or as a text-only list, and which name its buttons show when a dish has a second-language name.
• Menu Designer: drag buttons and tabsMove category tabs, buttons and automatically placed dishes in the Menu Designer by dragging them, with a mouse or a finger; what each drop does, what the marks while dragging mean, and how the new order is saved.
• Price LevelsMake named price lists in the back office, such as Delivery or Member price, then give each dish its price at a level and choose where a level is used: an outlet, a table, an order type, a QR profile or a kiosk.
• PromotionsThe back office's Promotions page, part by part. The list of every promotion with what it gives, when, where and what it gave away in 30 days, the filters, the four New promotion cards, and how to open, change, switch off or delete a promotion.
• Promotions: Item or category discountA promotion that takes a percentage or an amount off each dish you pick, or off whole categories, with a cap per line, a minimum spend, and dishes left out. Every box of What it gives, step by step.
• Promotions: Happy hourA discount on chosen dishes only on the days and between the hours you set, judged by the time each dish was rung. The days, the hours, windows past midnight, valid dates, and a happy-hour price for each dish.
• Promotions: Buy X get YBuy a number of units and get more free or cheaper, from the same dishes (buy 2 teh, the 3rd is free) or from other dishes (buy a burger, get the fries). Buy and Get, free, % off or an amount off, sets a bill, and where the free units come from.
• Promotions: Bill total tiersSpend over an amount and get money or a percentage off the bill, with several tiers (RM 50 gets RM 5 off, RM 100 gets 10% off). Spend from, the discount and its cap, what the spend counts, and where it comes in the bill's sums.
• Promotions: each dish its own price (basket)Give each dish in an item discount or a happy hour a price or a % off of its own, in one promotion (beer at RM 9.90, coffee half price), with what each will sell at shown before you save. The basket table, set meals, the cap, and a discount for everything else.
• Promotions: when, where and how it appliesThe When and Where and how boxes of every promotion. Days, hours and valid dates; the outlet and the channel (POS, QR menu); applied automatically or by the cashier, with a manager; priority, stacking, cannot be combined, lines discounted by hand, and switching it off.
• Promotions: Try itTry a promotion on a sample bill before a guest does. Add dishes, set the time each was rung, the order type, the channel, the outlet and manual discounts, and read what every promotion did, what the cashier could apply, and why the others did not apply.
• VouchersThe back office's Vouchers page, part by part. The three tabs, the Codes list with what each code gives and where it is now, adding a reusable code such as WELCOME10, a code's history, releasing a code stuck on an open bill, voiding and deleting.
• Vouchers: what a voucher gives and whenEvery box of a voucher's terms, for a code and for a printed batch. The discount and its cap, off the whole bill or chosen items, when it is taken off against the service charge and the tax, minimum spend, where, dates, uses, and what it cannot be combined with.
• Vouchers: Printed batchesMake many one-use voucher codes at once, print them ten to an A4 page, and follow every code. The Printed batches tab, + Generate codes (Prefix, How many), the batch page, Print sheet, Print all, voided too, Download CSV, Edit batch, and voiding a lost code.
• Vouchers: giving at the POSLet the cashier give a guest a voucher from the POS's table screen, printed on a slip with its own code. Can be given at the POS on a printed batch, Good for (days), the most a day per outlet, what the cashier sees, and the Given at the POS tab.
• Vouchers with promotions and discountsWhat happens when a voucher meets a promotion, a discount keyed by staff or a QR game prize on one bill. The three choices on a voucher, why the promotion wins, the cashier's question about a keyed discount, vouchers that stand alone, game prizes that stack, and the order money comes off.