Menu and prices

What you sell and what it costs.

Understand

• Menu items — what a menu item is, what a stock item is, and why one screen holds both.
• Groups and categories — the two levels above a dish, and why they decide how your reports read.

Set up and change

• Add a menu item — put something new on the menu.
• Change a price — reprice something you already sell.
• Recipes — what a dish is made of, what it costs, and why versions exist.

Related topics

• The floor — where a priced item gets sold.

• GST and tax settings — how tax reaches a bill.

• How stock works in KJB — stock items, as opposed to the dishes you sell.