Set up your restaurant menu
Your menu is built in two steps. First you create every dish and drink as an item. Then you put items into menus, grouped by category. The till, QR ordering and the self-order kiosk all sell from your menus.
Before you start, create your tax rules: every item needs one.
1. Create items
- In my.conciar.com, go to Restaurant → Items and click Create Item. You can add several items at once with + Add item.
- Fill in the tabs below and save. The save button shows how many items you are creating.
Details
- Item Name and Description, per language. Pick a language at the top to add a translation. Guests see the name in their own language on QR ordering.
- Assign to Station: the kitchen or bar station this item goes to. See kitchen printers.
Pricing
- Price: what the guest pays.
- Tax Rule: choose the rule for this item.
- Compare at Price (optional): shown as the original price.
- Cost Price (optional): used to work out your margin.
Always choose a tax rule
An item without a tax rule is charged without VAT. Don't leave Tax Rule empty.
Ingredients (recipe)
Add the ingredients that go into the item and how much of each. For each ingredient you can choose whether guests may remove it, add extra (with an extra price), or swap it for another ingredient.
If you track stock on an ingredient, every sale takes the recipe amount off the stock. See Ingredients below.
Options
Use options for choices such as size, doneness or a side. Create an option group with a Group Name, set Min and Max for how many options a guest may pick, and tick Required if they must choose. Each option can have an extra price.
Channels
Under Sold on, tick the locations or ordering channels this item is sold through. With nothing ticked, it's sold everywhere.
Mark an item as out of stock
Open the item and switch on Out of Stock. To take it off only one location, use Available on on the Channels tab and switch that location off; this is saved right away.
Guests can't order an out-of-stock item through QR ordering or online. Switch Active Item off to remove an item from your menu altogether.
Ingredients
Go to Restaurant → Ingredients and click Add Ingredient.
- Ingredient Name per language, an optional Ingredient Group, and an EAN / Barcode.
- Switch on Track stock to have sales take this ingredient off your stock.
- Choose the Unit (grams, millilitres or pieces), and enter how much is In stock and the Low stock at level.
- Enter a Cost price per 1,000 g or ml, or per piece. Conciar uses it to work out the cost of each dish.
2. Build a menu
- Go to Restaurant → Menus and click New Menu.
- Enter a name, for example "Lunch" or "Drinks", and click Continue to Menu Builder.
- Click Add Category, enter a Category Name and pick a colour.
- In the category, click Add Item and pick the items to add. Items must exist before you can add them.
- Click Create Menu.
Menu and category names aren't translated; use names that work for all your guests.
Set when a menu is available
Click Set Time Frame in the menu builder, switch on Enable Time Restrictions, and choose a start and end time, or pick a preset such as Breakfast or Happy Hour.
Where the time frame is used:
| Where | Which menu it shows |
|---|---|
| QR ordering and online ordering | The menu whose time frame covers the current time. |
| The till | All your menus together, whatever the time. |
| Self-order kiosk and tablets on tables | One menu, without looking at the time. |
If you use the kiosk, keep it simple with one menu.
Common problems
An item isn't on the till. It isn't in any menu yet. Add it to a category in Restaurant → Menus.
An item can't be saved. It needs a price higher than 0.
Guests see the wrong menu on QR ordering. Check the time frames on your menus. Without a time frame, a menu is always active.