Menu management

Cashier and customer QR ordering use the same location menu.

Build the menu

1. Create ordered categories and, when included, active preparation stations.
2. Add products with name, description, price and product type.
3. Configure price variants and options where needed.
4. Assign a preparation station when the plan includes station routing.
5. Activate and make available only when ready to sell.

Single-choice, multiple-choice and quantity option groups can require selections and add price adjustments. Review totals in both cashier and customer ordering after changes.

Availability

Managers control availability in Admin. Authorized POS staff can mark products or options sold out; a manager PIN is needed where their role requires it. Unavailable items cannot be added to new orders. Unpaid edits are revalidated.

Recipes

Link base products to inventory recipes. Modifiers are not automatically included in ingredient consumption. Remove a recipe before deleting its product.

For separate selling prices by size and shared extras, see sizes and reusable options. Create preparation stations and assign routes only when included in the location's plan; Core uses manual handoff.

For a bulk setup, use the current catalogue import template, review the parsed products and resolve errors before confirming the import. Do not expect importing a file to overwrite existing products.