One menu that prices every order

1. 01

   Build the menu

   Add items with name, description, category, price, cost, tax rate, kitchen station and prep time. Mark featured items.

   The till, the kitchen and the reports all read the same item.

2. 02

   Set channels

   Choose where each item is available, such as POS, dine-in, takeaway or online, and switch items off when they run out.

   A dish can be paused for one channel without disappearing everywhere.

3. 03

   Add modifiers

   Sizes, milk choices and extras with their own prices, required or optional.

   Upsells are priced correctly every time.

4. 04

   Link recipes

   Link items to their ingredients, so each sale deducts what it used.

   Stock and food cost follow real sales.

• DINE OSRestaurant stock and purchasingEvery sale deducts its recipe’s ingredients on the server the moment it settles, so stock on hand reflects what the kitchen actually used.
• DINE OSRestaurant till and order hubThe till sends items and quantities, and the price always comes from the menu. Every order, whatever the channel, lands in one list.

Guides on this topic

• Guide · 7 min readHow to Calculate Restaurant Food Cost: Formula + ExampleFood cost has two versions: what a plate should cost according to its recipe, and what the kitchen actually used over a month. Calculating both, and comparing them, shows where money leaks.
• Guide · 8 min readHow to Calculate Menu Profitability (Menu Engineering Basics)The most profitable dish on your menu is not always the one with the lowest food cost. Menu engineering combines what each dish earns with how often it sells, so you can see which dishes carry the menu.