Help

Overview

Use the top nav: Menu Items, Ingredients, Components, Costing. Build data in order — ingredients → components → menu items — so costs and GP% roll up correctly. Assign items to menus so they appear on the right printed lists and venue-specific digital menus.

Ingredients

Ingredients — add name, default unit (kg, g, L…), optional category and supplier, then pack size and pack price so unit cost is calculated. Search and filter by category; optional photo per ingredient.

Components

Components — sub-recipes (sauces, doughs, etc.). Set yield, then use the Recipe tab for ingredient lines. Method tab holds prep steps by section. Costs update as you add lines.

Menu items

Menu Items — create food or drink lines with price and category. In the editor:

• Recipe — BOM: + Ingredient / + Component; food cost and GP% live.
• Method — recipe steps (kitchen instructions).
• Drink specs — for drinks: glassware, build, ice, temperature, garnish, notes.
• Menus — tick which menus (Terrace, Whisky Bar, QR, etc.) include this item.

Filter the list by type (Food/Drinks), category, or assigned menu. Up to three photos per item.

Costing

Costing — averages, category breakdown, top ingredients by unit cost, and a sortable table of all items. GP% under 60% is highlighted as low margin.

Bulk import & guest menus

Bulk import (JSON) is for large batch loads — validation colours rows before import. Customer views: Full menu, Terrace, Whisky Bar, QR printable.

Photos

Drag-and-drop or file picker; images are resized (max width 1920px), converted to WebP, stored in Supabase Storage. Replace or remove anytime.

Bucket setup: docs/SUPABASE_STORAGE_SETUP.md

Full manual (repo)

For a printable / versioned copy with tables and URLs, see docs/USER_MANUAL.md in the project.