Categories, dishes, sizes, add-ons, combos and bulk import.
Building your menu: categories, dishes and photos
Start with categories, then add dishes with prices and photos. How a good menu structure makes billing faster at the counter.
Sizes, spice levels and add-ons
Variations change the price of one dish. Modifier groups are the questions a cashier asks. Use both instead of duplicating dishes.
Combos, menu sets and sub-menus
Sell several items as one priced offer, group a fixed set such as a khaja set, and keep a separate menu for breakfast or a bar.
Importing your menu or products from Excel or CSV
Upload a spreadsheet instead of typing hundreds of items. What the file should contain, and how to check the result.