Once F&B items have been created you can pull them together to build a menu.
Again they are organised into Food & Beverage by categories.
When you select new menu, you must give it a name and choose a category. The menu name will show on the Invoice, Proforma and Event Sheets.
- Ensure you give the menu an expiry date, and set a total number for it to be used minimum and maximum. You will also need to select the responsible department.
- You do have an option to add an article number if required.
- There are two tick boxes on a menu. Inactive is used to de-activate a menu and charge on consumption will show the menu on the proforma and function sheets, but will not post it to the invoice. This can be used when posting stock control items through a POS system.
- Default notes show underneath the menu on the function sheet and can display things like, dietary requirement messages to customers. For example 'Tea & Coffee is available on request at £3 per person.'
Further down the page you can pull across the items into the menu
- Next to each item you will see a price, this is the sales price for that item. If you untick the Incl. button it will charge that item on top of the menu price. Use the up and down buttons to rearrange the items.
- To add a price to the menu, press save and go to the sales price tab, at the top of the menu.
When you create the sales price for the menu, you will need to give it an expiry date.
You can add multiple analysis codes into the sales price to create the overall price. Which means when the menu is used the revenue is split to different areas.
What if the menu changes price on different days?
You can add menu price bands, which will contain the analysis code breakdown to create the menu price over a date range. To do this you will need to add a band.
This is particularly useful at Christmas for party nights, when the prices vary on different the dates.
When you apply your date bands ensure that the dates do not overlap.