Prepare your menu for Tillmate Restaurant

A menu is easier to manage when everyone uses the same names, prices and choices. Prepare one clear menu list before moving it into a new system.

01. Create one menu list

List the dishes and drinks you actually sell, grouped into categories customers understand. Give each item a clear name and short description. Record the portion or size, current selling price and whether it is available all day or only at certain times.

Check the list with the person responsible for both the counter and kitchen. Remove discontinued items before they become part of your starting menu.

02. Separate choices from new dishes

Write down the options for each item: size, side, sauce or an extra topping. Note which choices are required and which cost extra. Keep the base price separate from additions so the team can explain the final total.

For a chicken bowl, for example, you might list one required base and optional paid extras. The final setup controls should be confirmed when the module is available.

03. Prepare honest photos and descriptions

Choose clear photos of the food customers will receive. Use consistent lighting and framing so the menu feels coherent. Avoid a photo that shows extras the listed price does not include.

Have the kitchen verify ingredient and dietary information. Do not rely on a generated description to establish allergen information.

04. Keep an owner for menu changes

This preparation will make the Restaurant setup more straightforward when it is released.

• One approved name and price for each item.
• A clear list of sizes, choices and extras.
• Current photos and short descriptions.
• A named person responsible for approving changes.

Prepare your recipe costs