Rezo Menu
The menu is what you sell, and in Rezo it is built on the ERP's own items rather than beside them. A menu item is a sales kit, so selling a dish depletes the ingredients that dish is made of. Food cost, stock on hand and reordering then work from what was actually eaten.
The parts
| Part | What it is |
|---|---|
| Menu Groups | How the menu is divided — starters, grills, desserts, wines. |
| Menu Items | The dishes and drinks themselves, each backed by a sales kit. |
| Modifiers | Variations on an item, priced or free. |
| Dayparts | When part of the menu is available — breakfast, lunch, dinner. |
Items and sales kits
Behind each menu item is a sales kit listing the ingredients and how much of each the recipe uses. Selling the dish issues those ingredients at those quantities.
The recipe is the thing that has to be right. A kit with the wrong quantities produces a stock figure that drifts a little every service, and by the end of a month the difference between the book and the store room is large and nobody can say where it came from.
Modifiers
A modifier changes a dish. It reaches the kitchen ticket, and where it carries a price it reaches the bill. Extra portions should be priced modifiers rather than separate lines, so that the ingredient they consume is accounted for.
Dayparts
Dayparts hide what is not being served. A breakfast menu offered at nine in the evening is a source of orders the kitchen cannot fill, and the daypart is what stops the till offering it.
Groups
Groups are how the till is laid out as much as how the menu reads. The order and grouping is what a server navigates at speed during service, so it is worth arranging around how people actually order rather than how the printed menu is organised.
Related pages
- Sales & Purchase Kits — what a menu item is built on
- Orders — the menu in use
- Settings
- Items and Services — the ingredients