Menu and pricing

The kitchen submits recipes and tracks their approval; menus themselves — approval, prices, GST, outlets, modifiers — are managed in the POS app.

Menu management is sell-side, so it lives in the POS app, not in Procurement. The kitchen’s job here is simple: build a recipe, submit it, and watch its status. Everything after that — approving or sending back, setting per-channel prices and GST, choosing outlets, modifiers, menu categories — happens in the POS app’s manager-gated Menu section, and every save there updates the outlets’ POS immediately (there is no separate “push to POS” step).

New to the terms here (recipe, food cost, channel)? See the Glossary.

Who does what

• The chef (kitchen sign-in) builds recipes in the kitchen console. A menu-kind recipe is submitted for approval automatically on save, and its progress shows on the read-only Menu status page.
• Owners and managers approve, price, and publish menu items in the POS app’s Menu section. Every change to what’s sold needs one of these roles.

Menu status — the kitchen’s view

In the kitchen console sidebar, under the Admin group: Menu status. It’s a read-only list of every item the kitchen has submitted, with:

• Status — Pending, Approved, Live, or Sent back (with the reviewer’s reason under the pill). A sent-back recipe can be revised and re-submitted.
• Submitted — when the item entered review.
• Dine-in price — once a manager has set one in the POS app.
• Cost / ea and FC % — the live recipe cost and food cost as a share of the dine-in price, colour-coded: green up to 30%, amber up to 40%, red beyond.

Use the status tabs and the search box to narrow the list. Full cost breakdowns stay in the kitchen’s Recipe builder library.

Managing the menu

Approval, per-channel pricing, GST, descriptions, menu categories, outlet availability, and modifiers (the choices and add-ons a customer picks at the counter) are all managed in the POS app’s Menu section by an owner or manager. Approvers see the recipe cost and food cost % alongside each item, so pricing decisions are still made against real costs.