Dishes

Dishes are the sellable items customers order. They are assigned to one course and one or more menus.

Core Fields

Create a Dish

1. Click + Dish.
2. Enter dish name and base price.
3. Assign one course and one or more menus.
4. Assign printer stations if needed.
5. Set visibility and sync toggles.
6. Click Save.

Sort Dishes

Use drag-and-drop to reorder when alphabetical sort is disabled.

Add Pictures

High-quality photos improve online conversion and reduce ordering confusion.

Tips:

• Use clear, well-lit photos.
• Keep style consistent across items.
• Prefer real menu photos over generic stock images.

Print Groups

Use print groups to prioritize specific items at the top of kitchen tickets.

1. Open Printing Group.
2. Click + Group, name it, and assign a printer.
3. Save groups.
4. Assign dishes to groups from dish settings.

Dish Tags and Markers

Tags

Use tags for customer-facing labels (for example spicy, gluten free, vegan).

Dish Markers

Dish markers are kitchen notes with no price and no customer receipt impact.

To manage dish markers:

1. Open Edit Dish Marker.
2. Add or remove markers.
3. Save changes.

Dish Recipe (Ingredient Tracking)

If you track raw materials:

1. Create ingredients in Ingredients.
2. Return to dishes and open recipe assignment.
3. Add ingredient quantities per dish.
4. Save.

Add or Edit Modifiers

Attach existing modifiers or create new ones from the dish editor.

For full modifier configuration, see:

• Modifiers
• Matrix Modifiers

Duplicate Dishes

Use Duplicate to clone a dish quickly.

• Rename the new dish (duplicate names are not allowed).
• Update only changed fields (price, modifiers, visibility, etc.).

Online Visibility

Item visibility online depends on:

1. Online availability toggle.
2. 86’d status.
3. Valid pricing (including required modifier pricing).
4. Menu/course visibility context.

Examples

Daily Item Limits

Set a daily limit per dish to avoid overselling high-demand items.

How it works:

• Default is unlimited.
• System tracks item counts in real time from POS and online orders.
• Once limit is reached, item becomes unavailable for the day.
• Future-date orders can still be placed if that date has available quantity.