On this guide, it will explain the following:
Set Menu (no choices)
Continue to do this for as many courses as you wish.
This can be used for bread and butter, tea and coffee (however we would always recommend creating a recipe for this for more accuracy)
The system calculates a “Suggested selling price” for you and then you can type in the “Actual Selling price”
Both prices are inclusive of TAX/VAT/TAX ( if applicable in the country you operate in)
The “Actual Selling price” calculates the Gross profit/ Cost of Sales and the Gross profit amount.
Menu Notes and Allergens
Menu notes can be added
The allergens will pull from the recipes information
NB: If allergens are tagged to products and you change a product it will change the allergen on the recipe and the menu automatically. Also all prices are linked to menus so they will always get re-costed.
Choice menu where choice is unknown
Typically this will be a Sunday Lunch menu/ Valentines menu/ Mothers Day menu where you want to calculate the average of a selection of starters, an average of a selection of main courses and an average of a selection of desserts for example.
NB the quantity is still left as 1 and a “Standard Choice/ set menu is chosen.
Pre-ordered menu where choice has already been made.
This is for parties and functions that you know what they have chosen.
You can also use this to calculate what GP and margins you made on an event after they have eaten.
Then on costings the system calculates total menu cost/ cost per person and total suggested selling price.
KC Recommends that you can also grab all you’re a la carte menus as it products a series of other important view options for you.- See below
When Creating a Menu it gives you 4 different viewing options
Choose from one of the following viewing options:
NB All the information on these menus are live so if you add or change anything it will automatically flow through from the products all the way through to the menus.