Phase 1: Recipe and Food Setup
Configure:
- Recipes
- Menu items
- Ingredients
- Food cost data
These items become the selectable components within the package.
Phase 2: Organizational Classification
Configure:
- Master Filters
- Menu Groups
- Revenue Codes
These classifications are required for reporting, menu organization, and financial tracking.
Phase 3: Package Creation
Once supporting data exists:
- Create the Menu Package.
- Define guest and ordering requirements.
- Configure pricing.
- Add recipe components.
- Configure substitutions if needed.
Definition:
System-generated unique identifier for the Menu Package.
Business Purpose:
Used for internal tracking, reporting, integration, and record management.
Best Practice:
Use the Item ID as the permanent package reference, even if package names change.
Package Name
Definition:
The customer-facing or operational name of the package.
Business Purpose:
Allows staff and customers to identify the package.
Example:
- Bronze Wedding Package
- Executive Luncheon Package
- Premium Buffet Package
Best Practice:
Use descriptive names that clearly communicate package purpose and positioning.
Master Filter
Definition:
Classification used to organize and filter menu packages.
Business Purpose:
Improves navigation, searching, and reporting.
Example Uses:
- Catering
- Corporate Events
- Weddings
- Social Events
Menu Group
Definition:
Category assignment for grouping similar menu offerings.
Business Purpose:
Supports menu presentation and operational organization.
Example Uses:
- Breakfast
- Lunch
- Dinner
- Banquets
- Reception Packages
Revenue Code
Definition:
Financial classification assigned to package sales.
Business Purpose:
Directs revenue reporting and accounting categorization.
Example Uses:
- Food Revenue
- Catering Revenue
- Banquet Revenue
Number of Guests
Definition:
Expected number of guests the package serves.
Business Purpose:
Determines quantity calculations, package sizing, and pricing analysis.
Example:
- Package serves 25 guests
- Package serves 100 guests
Minimum Order Quantity
Definition:
Smallest quantity of packages that may be ordered.
Business Purpose:
Prevents operational inefficiencies and ensures profitability.
Example:
- Minimum order = 10 packages
To Create or Edit Menu Packages:
- On the side panel go to Data Items
- Select Food Management
3. Click on Menu Packages
4. On this window, you can create a new menu package, edit the current information by clicking on the pen icon, also turn on the toggle to print all records, reset state or refresh the page.
5. By clicking on an existing item, you are redirected to this window where you have the option to check the Item´s ID, edit the menu package´s name, select the Master Filter by clicking on the drop-down menu, choose a Menu Group or Revenue Code.
On Menu Breakdown, you can choose the number of Guests and the Minimum Order Quantity, also you can turn on the Children´s Menu toggle, next to this option we have the Financial Recap & Calculator option, where you can play with the prices, choose the amount of the Total Package, Cost Percent, Selling Price and Gross Profit and classify the prices as Total or Per Guests.
Total Package Price
Definition:
Overall selling value of the package.
Business Purpose:
Represents total customer charge before presentation options are applied.
Cost Percentage
Definition:
Percentage of the selling price represented by food cost.
Business Purpose:
Measures package efficiency and profitability.
Formula: Cost Percentage = Cost ÷ Selling Price × 100
Selling Price
Definition:
Price charged to the customer.
Business Purpose:
Drives revenue and profitability calculations.
Gross Profit
Definition:
Revenue remaining after food costs.
Business Purpose:
Measures package profitability.
Formula: Gross Profit = Selling Price - Cost
6. Next to the Menu Details, we have the Recipes Components, on this window you will have the option to play with the items, adding or removing them from your package, additionally include the substitutions for the items. 
7. If you need to update or add a substitution item, you will need to follow these rules:
The Bypass Package Pricing toggle allows you to control how pricing is applied when a menu or beverage package is added to an event.
- Toggle OFF (Default Behavior):
- The package functions as it currently does.
- Existing package pricing logic remains unchanged.
- The system calculates pricing based on the package configuration and applies package-level pricing rules.
- Toggle ON:
- The system bypasses the existing package pricing logic.
- All items within the package are added individually with their associated cost and revenue (retail price).
- Pricing is derived directly from the items included in the package rather than from the package itself.
This option provides greater flexibility for users who want item-level pricing and costing to be applied when packages are added to an event.
Note: If the Header toggle is enabled for any recipe item within the Menu Package, the Bypass Package Pricing toggle will not take effect. In this scenario, the system will follow the Header pricing logic, and the pricing behavior will be determined by the item marked as a header, regardless of the Bypass Package Pricing setting.
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When creating a menu package, you can choose whether to turn the Header toggle ON or OFF for a specific item.
- Header ON: When the package is added to an event, the system will display only the price of the item marked as a header. The prices of the individual items within that section will not be shown.
- Header OFF: When the package is added to an event, users will be able to see the price of each individual item included in the menu package.
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When creating a Menu Package, users can add recipe items from the various available categories.
- The left panel displays the available Recipe Categories.
- The right panel shows the Recipe Items within the selected category.
- The bottom section displays the Recipe Items that have been added to the package.
This layout makes it easy to browse categories, select recipe items, and review all items associated with the Menu Package in one place.
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Users have the option to edit recipe items that have been added to a Menu Package. When editing an item, they can:
- Modify the Price, Quantity, and Sequence.
- Enable or disable the Scale, Active, Print, and Header toggles based on their preferences or business requirements.
- Assign a Course Type or Section to better organize the menu.
- Add Notes to provide additional details or special instructions for the item.
These customization options allow users to tailor each recipe item to meet the specific needs of the Menu Package.
- Users have the option to add multiple substitutions to one recipe item, on the left side panel we have the different categories, on the left we have the list of items and at the bottom we have substitutions items
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When editing a substitution item, users can:
- Modify the Price as needed.
- Enable or disable the Scale flag to determine whether the substitution item should be scaled based on quantity adjustments.
This allows users to customize substitution items and ensure pricing and scaling behavior align with their menu package requirements.
- To delete a substitution item, select the item in the Substitutions section at the bottom of the screen. Once the item is selected, the Delete button will be available, allowing you to remove the substitution from the Menu Package.
