Your menu is the thing your cashier touches most, so it is worth half an hour of thought. The goal is simple: any item reachable in two taps.
1. Categories first
Go to Menu then Categories and create the groups your staff already use when they shout orders: Momo, Chowmein, Drinks, Khaja set. Each category takes a colour, and that colour follows the item onto the order screen, which is how a cashier finds things without reading.
Six to ten categories works well. Thirty categories is a filing system, not a menu, and it slows the counter down.
2. Then dishes
Open Dishes and add each item with its name, its category and its price. A photo is optional but earns its place: photos appear on your public shop page and on the table QR menu, where a guest is choosing with their eyes.
3. Sizes and questions
Do not create "Tea", "Tea large" and "Tea with sugar" as three dishes. Use a variation for size and a modifier group for the question. One dish with two sizes and a sugar question is easier to price, easier to count and easier to change. See sizes, spice levels and add-ons.
4. Link stock if you want counting
A dish can be linked to inventory so that selling it reduces stock. Do this for bottled and packaged items, where one sale is exactly one unit. For cooked dishes most kitchens track the ingredients instead.
5. Check it as a guest
Open your public shop page and read the menu the way a customer sees it. Items with no photo, a vague name or a missing price are obvious there and invisible from the admin screen.
Already have the menu in a spreadsheet? Do not retype it, import it.