Create and update a menu item

For the manager or menu lead. Console: Menu → Items. The business catalogue is shared across locations. A saved catalogue item still needs to be included in the relevant location's menu before it can be ordered there.

Find or create the item

Search by name and check the Status, Category, and Order types filters. The list initially shows active items; clear that filter to find an inactive one. Open the existing item rather than creating a duplicate because a filtered result is empty. Select Add item for a genuinely new product.

The editor has five tabs:

Tab	Use it for
Basic	Name, display name, description, identifiers, price, category, and item type
Configuration	Option groups, order types, age restriction, staff-only settings, units and amounts
Properties	Photos, nutrition, allergens, dietary preferences, and flavour information
Stock and cost	Ingredient or recipe links and costing
Translations	Customer-facing translated wording

Set the selling information

In Basic, enter a clear item name, display name if different, description, and selling price in the business currency. Check the amount before saving.
Choose its Category. An uncategorised item warns that it will not print to prep stations. Check the corresponding station routing before service.
Choose a normal Single item for a standalone product, or a Choice for a pick used inside another item's options, such as extra cheese or a size. Build new meal deals with a Single item and Bundle-type option groups for the meal's slots; the older Bundle item type is marked Legacy.
In Configuration, attach the required option groups. Drag them into the order staff and guests should encounter them.
In Configuration, check Order types and any staff-only restrictions. A location menu and its section must also allow the intended order type.
For a weighed product, check its units and Price basis (for example, Per kg or Per 100 g). Quantity increments and minimum/maximum amounts must match the way staff actually sell it.
Add verified photos and product information in Properties. Link stock or a recipe in Stock and cost where inventory tracking is required.
Use Save for a new item or Update for an existing one. Wait for the success message, then reopen the item and verify the saved price and settings.

A production cost is used for reports; it is not the selling price. Recipe nutrition can be shown as Synced from recipe. Enter nutrition by hand uses your own figures instead; review their accuracy with the menu lead.

Record product information carefully

Allergens use Contains, Free from, or Not specified. The interface records your restaurant's information; choosing Free from is not a certification. Use checked kitchen information and leave uncertainty explicit. Dietary and flavour controls also offer positive, negative, and unspecified states; they are not simply a list of ticked claims.

Changes to shared choices or recipes can affect more than this item. Review linked records before editing them. See Wine sizes and stock for links specific to each wine size.

Verify at the selling location

Open Location menus, confirm the item belongs to the correct section, and inspect the intended staff or customer ordering flow. Check price, choices, image, order type, schedule, and availability. A catalogue save is not proof that the item is visible in every ordering channel.

For short-term availability use the location's Sold out / In stock control or Menu countdowns. The Items list currently offers Change order types for selected items; it does not provide the old generic bulk sold-out, category, or deletion workflow.

If an edit will not save

Keep the editor open, check highlighted validation and the error message, and resolve the connection. Unsaved changes means the current edit still needs saving. Discard drops unsaved edits; it does not undo changes already saved in a separate option-group or stock panel. After an uncertain save, reopen the same item and compare before creating or submitting another edit.

Escalate with item, affected location and channel, intended change, current saved value, and the exact error. Use synthetic examples in support screenshots.

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