The Menu Items and Pricing screen is where menu items are created, organized, priced, taxed, and linked. While on the Menu Items and Pricing screen, think about the following questions:
- What kind of item will I be adding?
- What category does this item belong to?
- What is this item – food, beverage, alcohol? (department)
- How much is this item selling for?
- Does this item need to print anywhere to be prepared? (Kitchen or bar?)
- Can the customer modify this item? Such as meat temp, add toppings, etc.
- Is this item available for a happy hour price?
Menu Item Name – Type in a name for the menu item – this name will appear on the virtual check and on the customer’s receipt.
Button (name) – this field can be left blank. However, if you need to have another name on the button vs. the check, please add in the name here. This name will only appear on the order screen button.
Alt. Name to Remote – this field can be left blank. However, if the kitchen needs a different name than the name used on the receipt, please add the name here. This can also be used to show menu items in the kitchen in another language or an abbreviated version of the menu item.
PLU/Bar Code – this field will generally be left blank. However, if you are using Berg Liquor Control or bar code scanners, you will need to type in the necessary PLU or barcode number.
Category/Sub Cat. – use the dropdown and select the appropriate category or subcategory name for this menu item
Department – the department field is used for a variety of special functions as well as regular menu items. For regular menu items, only choose one of the departments that you manually created such as Food, Alcohol or NA Beverages.
Regular Price – Type in the regular price for this item. Only type in numbers and decimals.
Make Menu Item Open Price – Disables the Regular Price and will prompt a keyboard to type in a price for the menu item. This is used for market price menu items or other items that may have a custom price.
Menu Item is Taxable – unless this is a tax exempt item, keep this checkmark.
Price Includes Sales Tax – used for tax inclusive items such as alcoholic drinks or concession stands that want totals to be whole numbers. Tax Inclusive menu items must have the Taxable option checked.
Sales Tax Table – unless you are using special taxes, keep this set at 1.
Special Tax Table – separate taxes on reporting such as alcohol tax from standard tax.
Surcharge/Tax 3 – if you are using an additional tax on top of standard taxes. Or, needing to tax a tax. (please reference Configuring Three Tax Rates document)
Turn on Remote Printing allows this menu item to print at the bar or kitchen. Even when this option is disabled, the item will always print on the receipt printer as long as there is a printer attached to the terminal. Use the dropdowns to assign the appropriate printer(s) to the menu items.
Shift Levels (or Shift Pricing) is typically used for menu items that have multiple sizes – such as draft beer or pizzas. You must create the shift levels in the Shift Levels setup area before you can complete this portion of the Menu Items and Pricing screen. You can save the screen you are on (menu items and pricing) and then go back to this item to complete the screen at a later time.
The Prefix Name is the name that will go in front of the menu item, such as Small pizza. The Price Level 1 is the price associated with the prefix name. The Event Name to the right of the Prefix Name is used for Timed Events. For example, the small pizza is on special while the medium and large are regular price.
The Price Level is the price of the menu item for that size (or Prefix name).
Event Name is another name for a Timed Event. If the size (or Prefix name) uses a special Timed Event/price, assign the Timed Event name using the dropdown and put the appropriate price in for the Price next to Event Name – this is not a price difference. Put in the actual dollar amount of the menu item for the Event.
Modifier (next to the Event Name / Price) is used only if a specific modifier group needs to prompt for the size selected. This is typically used for “PTCHR” beer and then prompts number of mugs while the 12oz and 16oz beer does not prompt for number of mugs.
Mod Price means the Price Level the modifiers use in conjunction with the size (or Prefix name). For example, if you have modifier prices for each size of the menu item, you will use the Price Levels in the modifier setup area and assign each size to the corresponding level number.
PLU is used for third-party programs such as liquor control and/or online ordering. A representative at the third-party company will set the PLU numbers up for you.
Check the option Turn on modifiers to allow modifiers to be connected to the menu item. You will need to have modifiers created before you can attach modifiers to the menu item. You can either save the screen you are on and go to the Modifier setup screen or you may select the “Goto Modifier Screen” shortcut to go to the screen without having to save/exit the screen you are currently on.
Enable Min/Max Choices will force the user to choose a certain amount of modifiers in the modifier group. For example, if a menu item comes with two sides, you would set the Min to 2 and Max to 2. Or if a pizza with up to 5 toppings, you would set the Min to 0 and Max to 5.
The Min/Max function is NOT REQUIRED. By default, the number of choices is set by the modifier group in the modifier setup screen (more information in the Modifiers chapter).
First Matrix Stop: Only used for quick service on Conversational Ordering. Example: Combo Meal:
Modifier #1: Sandwich Alterations
Modifier #2: Sides
Modifier #3: Drink
First Matrix stops ‘2’. This will bypass the first modifier on the Matrix. To access the Sandwich alterations, press the first matrix box, or simply finish the order and press the menu item on the virtual check. This will automatically pop up the alterations modifier.
Checkbox to the right of Min/Max (Optional Modifier) - If you want the modifier group name to prompt as soon as the cashier/server selects the menu item, leave the Optional Modifier box unchecked.
You only want to prompt for modifier groups that are important to appear with the menu item such as meat temps, mandatory sides, other additions that are important for the kitchen to know, or additions that incur an extra cost.
If the Optional Modifier box is checked, it means that the modifier group will only show up if the cashier or server uses the Modify Item function button on the Order Screen.
You can program menu items to change price during a specific time and/day. Each menu item can have up to 6 prices (one regular and five events such as Happy Hour).
Select Use Timed Event With this Menu Item
- Select the dropdown and choose the appropriate Timed Event name
- Type in the price that this item should be during the Timed Event
This is not a price difference. You need to type in the new total price for that menu item during the timed event. If the Regular Price is $6.99 and the happy hour is $1.00 off, type in $5.99.
Enlarge print on remote printing – checked by default, prints in size 14-font to the kitchen or bar instead of size 12.
Scale Print (Unit Cost) – option allows the item to be used with a scale. When this is selected, the Regular Price will be the unit cost for a lb. or oz., depending on the unit used in the system setup.
Item Charge by Time (rental) – option charges per minute from the time the item is entered on the check to the time the check closes. This is beneficial for pool table rentals or rentals for tables during sporting events.
Available with barcode scanner – option is needed when using a scanner for retail items.
Set as Open Modifier – links to a list of modifiers from the order screen that is not actually tied to a menu item – such as dips or sauces. The menu item name on the Menu Items and pricing screen will simply work as a link to get to the list of modifiers (assigned in the yellow area of this screen). Because the Menu Item name works as a link to get to the modifier list, the regular price field is ignored. If you have upcharges, they will need to be assigned to the modifiers.
Item Counts as Customer – useful in quick service or other restaurants that do not use table covers. Usually beverages are used with this checkmark as most people only order one drink per person but may order multiple sandwiches or sides.
Item cannot be discounted – menu items associated with this checkmark will never take a discount. Typically high food cost items will be exempted from all discounts. In some states, discounted on alcohol are prohibited.
Link Item to Ride Ticket – when using a ticket printer, the menu item will prompt a ticket to print. Such as “Child’s Entry” menu item.
Product Cost – In many reports, you may notice your cost is at “0.00” The Product Cost is where the cost may be entered. This allows the restaurant to quickly find costs, percentages and totals that may otherwise only be found in the Inventory Module or 3rd party Inventory software.
Ex: A Cheeseburger has a price of $8.00 and the Product Cost (bun, burger, cheese, fixings) is $3.00. Your profit no counting labor and variables is $5.00 reflected in reports.
Price Adjust Go Orders
If the restaurant does not change a price based on To Go’s or Dine In’s, leave this set at 0.00. This is an “Adjustment”, so only put in a price difference. For example if a ‘Coke’ is $2.00 for Dine in but $3.00 To Go, put in 1.00.
If the To Go’s are sold at a lower price, adjust it with a negative, such as -1.00 if the soda is sold for one dollar less.
Tare Weight (Scale) – The Tare Weight containers will need to be set up before linking it to a menu item. The Tare Weight set up is located in the Menu Maintenance Menu under Tare Weight Set up.
Type the name of the container(s) that will be used for the scalable items and the weight of each container. This amount will be subtracted when figuring the weight of the item.
Age Requirement to Sell
The Age Requirement stipulation is not to be confused with the Age Verification (swiping a license to ensure a customer is old enough for the product. The Age Requirement is to allow the Server or Cashier to ring in the item. In some states, a cashier or server must be of a certain age to SELL the product to a customer. You must set the employees’ age in the Employee Maintenance to use the Age Requirement stipulation.
Access Required to Sell
The Access Required will only allow employees of a specific or higher access level to ring in the item. This could be used for menu items that need to take precautionary measures or for coupons that are programmed as menu items.
Days to Expiration
When set (numerically, such as 50), the menu item will count down days. Days are recognized through Windows’ settings. When the menu item expires, it will not allow employees to ring up the item.
Priority Sort Level (Check)
Menu Items can be sorted generally by category. For example, all of the drinks could print on the top of the check and desserts can print at the bottom. However, if you need to further define how menu items appear in the kitchen/virtual check, you may set priority levels.
Priority Sort Levels must be set on ALL menu items if it is used for one. Otherwise, it will randomly group and will not know the order for the other priority levels.
It is easiest to prioritize by groups. For example, Drinks could be from 1-1000, giving an ample range to add more drink menu items as the menu grows. 1000=top of receipt. 5000=middle, 9000=bottom.
Product Inventory – designed to track of such things as bottled beer. You cannot use this option for any item that has price shift levels, such as Sml, Med and Lrg. It is not intended for true inventory tracking. Restaurants wanting to track inventory should purchase the Inventory module.
Enter a number at the start of the day. The “Menu Inventory” report automatically prints on the Daily Close if a product inventory amount was entered for an item. To manually execute this report, go to Managers Menu, Reports Menu, Menu Reports, and Daily Menu Inventory.
On the Menu Inventory report, the “Amount On Hand” represents the “Product Inventory/Beginning Count” minus the quantity sold that day. If you did a physical count of how many are left at the end of the day, it should match the “Amount On Hand”.
Number Available – If the default of 9999 is left as is, the feature is not active. This was intended to be used as a count-down for Daily Specials. Enter the total number of Specials available at the start of day or meal period in the Number Available field. The count reduces as each Special is ordered. This prevents the Servers from ringing up an item that is no longer available.
When the count becomes low, it shows “Low Stock Warning” along with the quantity left in stock on the chalkboard of the ID Screen. The menu item button will display the quantity still available on the order screen, unless there is a logo image on the button which hides the count. If Servers try to ring up an item that has already counted down to zero, a message appears “Menu Item is out of stock. Item has been 86”.
Create Ride Ticket – this option will link the menu item with a ticket for rides or admission. The ticket must be in a .BCA format
Ingredient List – designed for Hibachi Style Cooking. MicroSale will print the ingredients that are required to prepare each entrée. This ensures that the proper food is taken out to the Hibachi Grill to prepare at the table in front of the guests.
To set up the Ingredient Lists:
After all ingredients have been created, click on the blank fields in the Menu Item Ingredient List table and select them from the drop-down list. In the field next to each ingredient, enter the quantity of that ingredient. In the Ingredient Printer field select the printer that you would like the ingredient list to print to. When finished, touch the Done button.
To allow the ingredients to print at the printer you selected, the following steps must also be done: Go to Managers Menu, Register Setup, and Register Options By Terminal. Touch Printing/Cash Drawer button at the bottom left of screen. On the Receipt Printer Options tab, put a check mark in the box beside Print Ingredient List to Remote. SAVE.
Nutritional Value – prints the nutritional values for the items ordered. You will not see the Nutritional Values on the screen when you ring up a sale. The information only prints on the bottom of the receipt.
To set up the Nutritional Values, go to Managers Menu, Register setup, Misc. Setup- Terminal Groups, Etc. Touch the Nutritional Data button. Select the menu item from the Menu Items drop-down field.
Enter nutritional information into the following fields:
- Fat Grams
- Carbs
- Sodium
- Calories
- Protein
To turn on the nutritional value printing, go to Register Setup, Register Options By Terminal, and Printing/Cash Drawer and put a check mark in the box labeled Print Nutritional Values.
Debit Card Set Up – used with the InterCard or Sacoa Interface only. When using this, the department must be set to Debit Card. Touch the Debit Card Setup. For promotional value added to the card, you may give points, Bonus dollars, or Courtesy Group No. is no longer used. Time Play Card Set Up also uses the Debit Card setup. However, you must set the department to Time Play, Touch the Debit Card Setup. Set the Duration in Minutes, Click the Start Time and the Hours and Minutes must be selected, then, select the Day of the week the card is active.
Recipes / Procedures – allows a recipe or procedure for that menu item.
Search By/ Labels – selecting the Search By button on the Menu Items and Pricing Screen allows three different methods to search for items in your database. If you have many items that you scan, the most helpful method would be to Search by bar code. Often it is not obvious what name or descriptor was given to the items with UPC #’s. You can also search by Menu Item Name or Alternate Print Product Code. This feature allows you to create label files for your items, and print Bar Code labels.
Parent Item – connects previously made menu items together. The ‘child’ item is dependent on the parent item. This means, when the child item is connected to a parent, it will not be able to be rang in until the parent item is rang in (and sent to the kitchen) first. Designed for ‘All You Can Eat’ scenarios; the All You Can Eat (with a price) must be rang in first before you can ring in a ‘Refill’.
Set up:
- Press the Parent Item Button.
- Select the Parent Item (must be made as a menu item first)
- Select the Child Item (must be mad as a menu item first)
- Save.
Configure Bar Codes –Please reference barcode document.