Menu

The menu is the shared foundation for the public website and POS. When the name, price and VAT rate are correct in one place, customers and staff see the same information.

Open Menu from the staff home page. First create the categories this location needs, such as Lunch, Beer or Wine. Preset starter or main-course categories are not forced. Categories can be named, translated, reordered and deleted when empty.

For a new product, enter a name, select a category you created, enter the VAT-inclusive Price (€), VAT rate of 13.5% or 25.5%, sort order and, optionally, a description.

Existing products use a compact list so even a long menu stays fast to scan. Availability and public visibility can be changed directly on the row. Open image, recipe and other fields only when needed with Edit details.

You can add an English name and description for international customers. The English menu appears on the /en version of the restaurant’s public website.

The Name (EN) and Description (EN) fields are optional. If a field is empty, the English page shows the corresponding Finnish text, so customers never see an empty name or description.

EU Regulation No 1169/2011 requires food allergens to be communicated to customers. Select every allergen in a dish and keep the details up to date whenever its recipe changes.

Dietary labels such as L, G and VE appear beside the dish name on the public menu. Allergens also appear below the dish and on the kitchen display.

Mark a dish sold out as soon as it can no longer be sold. A sold-out dish disappears from the customer’s public menu, but remains dimmed in POS with a Sold out label and cannot be added to an order.

Availability is intended for a temporary 86 situation. Use Hide product if a dish will be off the menu for longer. Under the current permissions model, only an owner or manager can change availability.

A dish image can be added after the product has been created. PNG, JPEG and WebP images are accepted, with a maximum file size of 2 MB.

The saved image appears on the customer’s public menu and as a small thumbnail on the POS product button. Leave the image empty if you do not have an up-to-date photo of the dish.

A kitchen station determines which kitchen display receives an order line. Stations such as Kitchen or Bar are added in the POS floor plan editor.

Select a Kitchen station (KDS) for the product. If the selection is empty, the line appears at every kitchen station.

When the Inventory module is enabled, ingredients and quantities per portion can be attached to a product. This keeps stock levels closer to actual consumption.

Add the ingredients in Inventory first. Then, under Recipe on the menu product, select an ingredient, enter the Quantity / portion and select Add row. When the order line is sent to the kitchen, the recipe quantity is deducted from stock. Voiding the line restores the deduction.