Menu Reference Guide

Menu Reference Guide

Overview Introduction to Toast Menus a.) Important Concepts Saving and Publishing Menu Hierarchy a.) Menus Adding New Menus Ordering of Menus Deleting Menus Renaming Existing Menus b.) Groups & Subgroups Adding New Groups/Subgroups Ordering of Groups/Subgroups c.) Items Adding New Items Naming Items Editing Name/Price of Existing Item Ordering of Items Adding Existing Items Open Items Open Priced Menu Items d.) Modifier Groups & Modifier Options Adding New Modifiers Group Level & Item Level Modifiers Modifiers Best Practices Adding Existing Modifier Groups Adding Existing Modifier Options Ordering of Modifiers e.) Nested Modifiers f.) Pre-Modifiers Useful Features a.) Quick Edit Mode Change Button Color Change Name, POS Name & Price Inventory Adding/Deleting Items/Modifiers Order of Items/Modifiers b.) Advanced Properties Name, POS Name, Kitchen Name Prompt for Quantity SKUS Inventory Visibility Description Reviewing Modifiers Deleting vs. Archiving Items c.) Price Editor d.) UI Options e.) Instances/Copying When to Reuse Instances When to Create New Instances Copying Shallow Copying Deep Copying f.) Items Database Restoring Removed Menu Items Scenario 1: Restoring an Item that has been Deleted, but not Archived Scenario 2: Restoring an Item that has been Archived Important Menu Takeaways

Introduction to Toast Menus Menus are a central part of the POS system. While at first glance configuration seems simple, menu creation is an art. With dozens of different ways to configure a menu to accomplish the same thing, this guide will take a look at which approach will best suit your restaurant s operation. The objective of this guide is to successfully teach you best practices for building and editing your Toast menu. a.) Important Concepts This section will go over two base concepts to always keep in mind as you re making changes to your Toast menu. Saving and Publishing Use the button at the top right of every menu page to save any changes. Once saved, the option to publish will appear. It s only after selecting Publish Now that all devices will refresh and update to reflect changes made. Note: If changes are not being reflected on the POS, it is likely that they were not published on the back-end.

Menu Hierarchy This section will cover Menu Hierarchy by looking at each component that makes up a Toast Menu. Here is a visual for the structure... a.) Menus Menus are the largest section of the menu hierarchy and contain all smaller menu parts. Menus are configured based on the physical menus a restaurant might have. For example, Lunch Menu, Dinner Menu, Cocktails Menu, Dessert Menu, Full Bar Menu, etc.

Best Practice: Menus are commonly split into two categories: FOOD and DRINKS. Adding New Menus To create a new menu, select Menus under the Menu section. Select the menu in the text field. Be sure to save when complete., then enter the name of In this example, FOOD and DRINKS menus have been created. Once saved, the menus can be selected, opening up the next level of the hierarchy. Note: Menus cannot be added in Quick Edit Mode. They must be added in the back-end. Ordering of Menus All menu components can be rearranged in the Toast menu. To change the order of menus, select the the bottom of the menu screen. button at Boxes will appear to the left of each menu name. Enter the order that you d like the menus to appear, then save. Deleting Menus It is suggested to refrain from deleting menus unless absolutely necessary because menus cannot be restored to their previous state. When a menu is deleted, the groups inside will also be deleted. If it is necessary to remove a menu, select the icon to the right of the menu name, then tap the icon. Save when finished. Renaming Existing Menus To rename an existing menu, tap the edit icon and be sure to save when complete. to the right of the menu name. Type the new name

b.) Groups & Subgroups Menus are divided into groups. For example, a FOOD menu may be split into Appetizers, Entrees, Sides, and Desserts. Groups can be broken down further into subgroups, if necessary. Subgroups can make menus more manageable, though they should be used sparingly as they create another tap for servers. Best Practice: Subgroups are often used for wine. For example, Red Wine is the group and the subgroups are By the Glass and By the Bottle. Since the group has 40 items, it makes more sense for it to be split into two subgroups of 20 items each. Adding New Groups/Subgroups To create a new group or subgroup, select, then save your changes. Ordering of Groups/Subgroups The order of both groups and subgroups can be rearranged. Select the Edit button. Square boxes will appear to the left of the group or subgroup names. Click on these boxes to drag and drop groups into the desired order. Note: There is an alphabetize button that can be used to place all of the groups or subgroups in the selected menu in alphabetical order. This button is available for all components of the Toast menu except on the first screen Home -> Menus. c.) Items This section will cover adding, editing, and rearranging menu items. Customers will be ordering menu items and they will appear on tickets. Item examples are salad or ice cream. Adding New Items After menus and groups have been created, items can be added inside of the groups. Select, then enter the name and price of the new item into the text fields. Note: New items can be added in Quick Edit Mode directly on the device. Naming Items Be sure that the name of the item is clear for the kitchen because only the item name will print to the kitchen. The group or menu name will not print. For example, A Quesadilla group has Chicken, Steak, and Cheese Quesadillas. It may seem repetitive, but each item needs to end with the word Quesadilla (Chicken Quesadilla, Steak Quesadilla, Cheese Quesadilla). Otherwise, they will just print as Chicken, Steak, and Cheese, which is unclear to the kitchen if you have other dishes that include those items.

Edit Name/Price of Existing Item To edit the name of an item in the Toast back-end, select the box with a writing utensil the price, select the box where the price is found.. To change Note: You can also make changes to names and prices of an item from the device using Quick Edit Mode. Order of Items Items can be arranged in any order. It is common to bring the most popular items to the top of groups for easy access by servers. Use the same drag and drop method used with groups and subgroups. Note: Items can also be rearranged using Quick Edit mode on the device. Adding Existing Items It s useful to add existing items when wanting to move an item from one group to another. For example, Subs and Sandwiches may be condensed into one group. Start by selecting the menu group that you re looking to add an existing item to. Then, move the 3 Sandwiches into the Subs group by selecting the drop-down arrow next to the button. Select Existing Items. A new screen will pop up and you ll be able to search for the sandwiches. Select them and then press the blue Select button. Be sure to save when complete.

Note: The item has to be deleted from the first group, otherwise it will appear in two locations. In the above example, the sandwich group would be deleted. Open Items Open items are used for menu items that don t have a designated price. For example, a customer may request a piece of chicken. By selecting open item, you can enter your own price. Note that open items don t link to inventory. To create an Open Item, go to the Toast back-end and select Open Items under the Menu section. Then Select to access the configuration screen. Once the items have been added, they can be selected on the tablet by using the +item button.

d.) Modifier Groups & Modifier Options Modifiers are used to change, add to, or further define items that are being ordered. Modifier groups contain modifier options. For example, a modifier group called "Temperature" contains modifier options such as Medium, Rare, etc. The modifier options are chosen on the POS and get printed on tickets. Adding New Modifiers Creating modifier groups is done in the same way as previous menu sections, using the button in the back-end of Toast. Once the modifier group is created, save, and click into the group. It s important to add the modifier options inside of the group. Note : Modifier groups cannot be added in Quick Edit. However, modifier options can be added to existing modifier groups in Quick Edit. Group Level & Item Level Modifiers There are 2 levels where modifier groups can be applied. They can be applied at the group level and the item level. Group Level Modifier Groups applied at the group level means that the group is a parent modifier group for all items contained in that group. For example, there is a Modifier Group titled Sandwich Add Ons that will need to be attached to all items in the Sandwich Group. In this case, the modifier group will be added at the group level. In the back-end of Toast, the group-level modifier will be added underneath the items in the Sandwiches group.

Select the new group Sandwich Add Ons to begin adding the modifier options in it (for example: Bacon, Lettuce, Tomato). Use the prices. button to create modifier options, then type the names and Item Level Modifier Groups can also be applied at the item-level. For example, a Caesar Salad needs an item level modifier so that servers can remove modifiers that are specific only to that salad. In this case, select the item and create the modifier group. Once created, select the modifier group to add the options as the example in Group Level Modifiers explains. Modifier Best Practices Best Practice: Here are some generic modifiers many customers like to add in. Temperatures: Rare, Medium Rare, Medium, Medium Well, Well to all Steaks & Burgers Egg Prep: Scrambled, Sunny Side Up, Fried, Poached, Egg Whites to Breakfast Eggs Pizza Options: Cooked Light, Well Done, Light Sauce, Light Cheese, No Sauce, No Cheese to Pizzas Ingredients that are listed on a menu for Sandwiches, Salads, Specialty Pizzas, and Omelettes For example, Reuben Sandwich Options: No 1000 Island, No Sauerkraut, SOS Adding Existing Modifier Groups Adding existing Modifier Groups is used if you add a new steak to the menu and you d like to add the same Temperature group that was used on the other steaks.

For example, Steak Tips is the new menu item. In the back end of Toast, go to that item by either using the search bar or by clicking the Menu>Group>Item. Then, select the drop-down arrow to the right of the button and select Existing Groups from the drop-down list. A new screen will pop-up. Search for the modifier group, select it, then press Select. Be sure to save and publish when complete. Adding Existing Modifier Options To add existing modifier options, follow the same steps as in the Add Existing Modifier Groups section above. Best Practice: Always try to minimize the number of modifier options that are being created. Reuse options whenever possible. Doing so reduces clutter, maximizes reporting, and allows for easier menu maintenance for the customer. It s not always possible to reuse modifier options. New modifier options must be created when prices differs. For example, cheese may cost $0.75 to add to an omelette, $1.50 to add to a sandwich, and may be free to add to a burger. Order of Modifiers Modifiers that live on the group level will also appear in front of modifiers on the item level. If a customer is specific about the ordering they d like modifier groups to appear on an item, there s always

the option to select No for the item receiving the parent group s modifiers. This means that the selected item then only has item level modifiers. More settings for modifier group configuration can be found under the UI Options section. To arrange the order of modifiers on an item level using Advanced Properties, visit the article here about a new feature, Ordering of Modifiers. Note: Order of modifier options is simple and they can be rearranged in both the back-end and Quick Edit. However, modifier groups can only be arranged in the back-end Modifier Functionality There are three settings to determine how modifiers function: Required, Optional (Force Show), and Optional. Each of these settings also have an impact on how modifier groups are ordered. For example, if e.) Nested Modifiers Modifiers inside of modifiers are referred to as Nested Modifiers. The example given in the menu hierarchy visual is a Cheese Modifier. A customer may have 6 cheeses, so they want another screen to pop up with those options. To set this up, first follow the steps to creating a modifier group and populate it with options. Then, select the Cheese option. Select the Edit Item button and another screen will appear, allowing the user to edit cheese.

Scroll down to the Modifiers section and repeat the steps for creating a modifier group and populating it with options, this time with the specific types of cheeses. Pre Modifiers Pre Modifiers can only be used in the POS when attached to a modifier group. They are options such as Lite, No, Extra. Best Practice: It is incredibly important to note that pre modifiers are a feature that the Toast Menu Team does not use in best practices unless the customer specifically requests it. Currently Pre Modifiers are not supported by our Inventory or Online Ordering modules. They can be found under the Menu section of the back-end of Toast. First, click the button and add the name of the Pre Modifier Group. In this instance, it s named after the options that will be inside of it. Be sure to select Save, then click the Blue [Click Here to Define] button that appears.

Enter the options and choose the necessary settings. Multiply Price is used often in the case of NO pre modifiers. When the server selects the NO pre modifier, then selects a modifier option with an upcharge (for example: Cheese - 0.50 cents), the customer will not be charged because it will appear as NO Cheese. The next step is to attach the Pre Modifier Group to the necessary modifier group. In this case, the Modifier Group for the BLT Sandwich has been pulled up in the back-end of Toast. By scrolling down to the bottom of the Properties section, the Pre Modifier Group can be selected. The Pre Modifiers appear on the tablet as another set of buttons.

Useful Features a.) Quick Edit Mode There are some features in Toast that will make it easier to make changes and additions to your menu. One is Quick Edit Mode, which is useful because it can be accessed right on a tablet or terminal. Because Toast is a cloud-based system, any changes made on a tablet will reflect on all other terminals in the restaurant as well as in the back-end. To enter Quick Edit on your POS system, open up to the menu screen. Hold down a finger on any button. Select OK when prompted to enter Quick Edit mode. In this mode you can make aesthetic changes as well as changes to price, inventory, and name. Change Button Color To change the color of the POS button, click the menu, group, item, or modifier that is going to be changed. In the Quick Edit screen on the left, select the button and a screen of colors will pop up. Select a color, then save when finished. Make sure to save after making any changes in Quick Edit.

Change Name, POS Name & Price The name and price can be changed in Quick Edit. The POS Name allows for a shortened version of an item's name in order for it to fit on the size of the button For example, Build Your Own Omelette can be made BYO Omelette just on the POS button, but will still print as Build Your Own Omelette on the customer ticket. Price can be changed in the bottom left corner when a modifier or item is selected in Quick Edit. Inventory There is an Inventory setting in Quick Edit to communicate item availability to servers. In this instance, there is enough stock for 3 more orders of Lobster Rolls. In the Quantity box next to Inventory, we ll put 3. Note that on the POS button, there is a 3 below the item name. When a Lobster Roll is selected, the number will go down. When all of the Lobster has been used, the button will grey out and servers will not be able to select it. If you run out of an item completely, select Out of Stock, and it will grey out the item automatically. Adding/Deleting Items/Modifiers New and existing items and modifier options can be added in Quick Edit. To add an item or modifier, select the grey button in the right corner. The first option is to add an existing item. When selected, a list of items or options already existing in the database appears. This is useful if, for example, Cobb Salad was in a Salads group, but now there s a new Soups & Salads group that it needs to be moved to. More commonly used is the ability to add a New Item. For example, a Summer Salad has been added to the menu. Select Add New Item, then add the name and the price. The same can be done for modifier options such as adding another Dressing to the list (example: add Raspberry Vinaigrette). Items can be deleted in Quick Edit by selecting the x in the top left corner.

Order of Items/Modifiers Items and modifiers can be rearranged in Quick Edit using drag and drop. Simply hold a finger down on the item that needs to be moved and drag it to the desired location. It s popular to put the best selling items or most commonly used modifiers first. It s important to note that only modifier items and options can be added and moved in Quick Edit. Note: Adding, moving, or removing Menus, Groups, or Modifier Groups must be done in the back-end of Toast. b.) Advanced Properties Changes to menu configuration can be made in Advanced Properties. This feature allows for the user to see the entire menu expanded out. This section will cover some of the options that can be accessed in Advanced Properties. Advanced Properties can be found under Menu in the back-end. There is a filter in the top right corner that allows the user to choose what aspects of the menu configuration to view. Course and Prep Station are selected as default.

Name, POS Name, Kitchen Name There are 3 options for naming items. The first is Name, which is what will print on the customer receipt. Whatever name is put here is what will also reflect on the other two if they aren t specified. The 2nd is POS name, which is the name that will appear on the button in the POS system. The third is the Kitchen Name which is what will appear in the kitchen. This may be useful if, for example, a restaurant has a Spanish speaking staff. Prompt for Quantity Prompt for Quantity is an important property that can be accessed in Advanced Properties. Prompt for Quantity means that when the particular item is selected, a numerical keypad will pop-up, prompting the server to enter a number. This is useful when using scales or large quantities of items. For example, a Deli shop may sell meat by the pound, so the price would be set to be per one pound. A server could enter 0.79 pounds when ringing in Turkey Breast, and the system would automatically calculate the cost. Advanced Properties is useful for changing a number of items to Prompt for Quantity at once. Once Prompt for Quantity is selected, go through each item changing the No to Yes. Be sure to always Save when finished. SKUs SKUs can be added, changed, or verified here. SKUs are stock keeping units, which are identifying codes generally used with scanners. For example, if a restaurant is also a liquor store, bottled and canned drinks will have SKUs. One way to enter those is here in Advanced Properties. Inventory The inventory feature is used for your counts that you have on that product for sale. Please note that this feature is not synced with online ordering and needs to be entered manually everyday. Entering your inventory counts on Advanced Properties is useful is you have many to enter at one time because you can go down your list of items and modifier options and add them on one page. This inventory feature is also available on the Quick Edit Mode on the POS which is useful for when you need to 86 an item while on the floor in your restaurant. Visibility Menus, groups, items, modifier groups, and modifier options that are visible on your POS can be hidden from your online ordering menu by selecting POS Only visibility in Advanced Properties. There is no online ordering only visibility setting. If you'd like any menu item to be visible only on your online ordering site, Toast suggests putting it at the end of the list, as it will still have to appear on the POS. We

recommend training your staff to not use the online ordering only buttons. You can set the POS name to say online only. Description Descriptions are used for enhance the online ordering menu experience. They can be added to everything from menus and groups to menu modifiers. Your customers will see descriptions on your online ordering website, so ensure that the information you share is up to date and customer friendly. Consider putting instructions in the description, such as: choose veggies (up to three) and add additional toppings. Reviewing Modifiers Advanced Properties is a good place to see if modifiers exist under necessary items. Group-level modifiers will appear underneath all items in a group. Item-level modifiers will appear with a + sign to the left of the name. You could check your sandwiches and notice that there isn t a modifier for BLT Sandwich, but it needs one. Although you can t add the modifier group in the Advanced Properties view, it s helpful to see everything. Click the sandwich to add the necessary modifier group. Deleting vs. Archiving Items There are 2 ways to remove items. One is to delete them and the other is to archive them. Archiving removes items from the items database. Deleting items removes them from that location on the menu. Items can be archived in Advanced Properties by selecting the box to the left of the group or item name, then selecting the red archive button. Archiving should be used when an item needs to be deleted permanently, for example if a restaurant decides to no longer sell Reubens. In order to delete an item without removing it from the items database, click the group where it is located (example: Sandwiches) and delete it there. Note: To get deleted items back, refer to Add Existing Items. To unarchive an item, refer to the Items Database section.

c.) Price Editor Price Editor is a useful tool for editing prices in bulk. It s important to note that only the prices of items can be changed here, in order to change the price of modifiers, click the necessary modifier group or option. Prices can be changed on the right. Be sure to always select save when complete. In the top left corner, there are some tools to change the menu pricing in bulk. For example, if all of the sandwiches in a group were changing to $7, select the Set to option and set the price at $7. After selecting update, all of the prices are changed. If the prices on all items were going to increase on the menu by $0.50, you could select the MENUS and it will automatically select everything inside of them. Set the price to.50 cents and select update. If all items on the menu were to increase by 1%, use the last option. d.) UI Options User Interface Options offer some useful ways to change menu configuration. There are modifier, item, and POS workflow settings. UI Options can be found under Other Setup in the back-end of Toast.

e.) Copying Items/Modifier Options Importance of Reusing Existing Items/Modifier Options 1) Reduces clutter Having duplicates items or modifier options will clutter a menu. When searching for a specific modifier option to insert into a modifier group, it s easier to have one Tomato instead of dozens of options all called Tomato that essentially do the same thing and have identical properties. 2) Produces more accurate reporting You re going through your menu report and taking a look at what kind the most popular modifiers are. You begin looking down the list and you see that the Tomato modifier was used 6 times. Then you go down and see another Tomato modifier was used 4 times, and as you keep going down the list you encounter several more modifiers with the same name. This is the case when you have duplicates of the same modifier, versus if you were only to have one copy of Tomato, you d only see Tomato once in the modifier report with an accurate total count. 3) Reduces menu labor Minimizing item and modifier option copies through reuse can reduce the amount of work you have to do during menu maintenance. For example, to add Tomato to a sandwich or a burger, you charge $0.50. However, prices are rising and to cover your cost of goods, you are increasing this to $0.75. If you have 10 duplicates of Tomato, you d have to change the price for each one. If you only had one copy, you d have to change the price once and the change would be reflected regardless of where that Tomato modifier option is used. When to Create New Items/Modifier Options Sometimes it is necessary to create new items and modifier options. Price Differences - Sometimes a modifier option may have multiple prices depending on which item or group it is attached to. For example, provolone cheese $0.75 on an omelette is and $1.00 on a sub. Two separate modifier options will need to be created in order to reflect the correct price. Name Differences - A customer may need to use multiple names for the same topping. For example, half toppings as modifier options on pizzas. The topping list will be the same, but the modifier options will need to be duplicates in order to label one list all as 1st Half Toppings and the second list as 2nd Half Toppings. Using Inventory - If you re using is using inventory, copying needs to be done with more care. Separate items and modifier options are sometimes needed when using inventory because each item or modifier option will be mapped as it s own ingredient. For example, even if the price is the same on tomatoes being added to a salad as well as to a pizza, the quantity may be different. So, two separate tomato modifier options need to be created. If existing modifier options are used they must be the same portion size. For example, you can use the same existing "Bacon" modifier option for the Salad Add-Ons and Sandwich Add-On's modifier group if the portion size is the same for the bacon in both groups (in this case, 2 pieces of bacon). If they are different portion sizes (3 for salad and 2 for sandwich), then create a new option.

List Dinner and Lunch items as separate entities rather than using menu specific pricing. Ingredients or recipes will be mapped to each item respectively and in most cases the Lunch and Dinner items are different portion sizes. Write out the full name for special items rather than just calling the item "Special" so that you can map the ingredients to this item. You can use the visibility feature in advanced properties to hide certain specials if they are rotating. There is no way to map ingredients or a recipe if one item represents all specials. Be aware that when you use open items or special requests with misc food or drinks there is no way to track this ingredient in inventory. Try to decrease using open items/special requests as often as possible to reduce any lost product through inventory. Note: A downfall is that there are no clear indicators of options being reused in different places. Copying Toast s database of menu items is different than many POS systems in that each entity (group, item, modifier etc) has its own unique Master ID Number (MID#). Although it is an efficient and useful tool, there should be great care taken when copying. Copying can be done to any group, item, modifier group, or modifier option by selecting the drop down arrow and selecting Copy Existing (Item, group, etc.). There are two types of copying: Shallow Copying and Deep Copying. Shallow Copying Shallow copying makes a copy of that particular entity, creating a new MID#. Shallow copying can be thought of as making a copy of the shell, but the insides are the same. Example: After shallow copying the Appetizers group into the LATE NIGHT menu, the Appetizers group is an entirely new instance with a new MID#, but the items inside have not been duplicated. The items still have the same MID#. Example: Customer would like their bar menu to have happy hour pricing, so the Liquor group is copied (creating an entirely new group), and the items inside are not duplicated. From there, prices can be changed using the Menu Specific Pricing strategy. To shallow copy an instance, select Copy Existing Groups and another screen will appear. Type in the name of the entity you d like to create a copy of and select it. The entity will appear at the top of the list as selected. You can tell if it s been selected if there s a trash can icon to the right of the name. Once the entity is chosen, select the blue Select button. A new screen will automatically appear if a copy of an item or modifier is being made. If making a copy of a group, select Save to move onto editing the newly created instance.

Deep Copying Deep copying makes a copy of the entity selected and everything inside. Deep copying can be thought of as making a copy of the shell and all of the instances inside. We want to minimize use of deep copying unless absolutely necessary. Example: After deep copying a Whole Toppings modifier group that has 20 modifier options in it, the group and all options will have new MID#s. The new entities can be renamed to 1st Half and their prices can be changed. Note: Be careful when using size pricing. It doesn t appear effectively in reporting and inventory. If that s important to you, instead utilize subgroups and deep copying to create additional items. Example: A customer has 3 sizes of 5 different types of retail clothing. One group is created titled Retail with the 5 items in it, and this group is deep copied twice. There are now 15 items separated into 3 groups. Title the names of each item with the name of the size. Ex: one group is Small Retail and each item will have Sm at the beginning of the name. To deep copy an instance, select Copy Existing Groups and another screen will appear. Type in the name of the entity you d like to create a copy of and select it. The entity will appear at the top of the list as selected. You can tell if it s been selected if there s a trash can icon to the right of the name. Once the entity is chosen, select the Deep Copy box, and select the blue Select button. A new screen will automatically appear if a copy of an item or modifier is being made. If making a copy of a group, select Save to move onto editing the newly created instance. f.) Items Database The Items Database is found under the Menu section.

The Items Database is useful for seeing all in one place. It allows the user to see archived options highlighted in red (ex: ) when Show Archived has been selected. Restoring Removed Menu Items In the Toast system, no Menu Item is removed completely. If an item has been removed from a Menu Group and it needs to be restored, it can be retrieved from the Items Database. For example, all Johnny Walker products have been removed from the "Scotch Whiskey" Menu Group under the "Drinks" Menu, as a customer stopped offering Johnny Walker products. In the first scenario the customer may wish to offer them again in the future. In the second scenario the customer nevers foresees a need to offer Johnny Walker Blue ever again, and so, therefore, that item has already been archived in the Items Database. When performing a search on "Johnny," in the Items Database it may appear as below:

Notice that, to see archived items, the Show Archived checkbox must be ticked. Scenario 1: Restoring an Item that has been deleted, but not Archived "Johnny Walker Red" and Johnny Walker Black need to be restored back to the active Menu Group. Navigate to Menus -> Drinks -> Scotch Whiskey. Under the +Add drop down list, click the option labeled Existing Items: After clicking on Existing items and filtering the displayed list with "Johnny", the Select Menu Item list display s unarchived items. Clicking on the "Johnny Walker Red" item displays the current cost and whether or not it's used in any Menu Groups.

Clicking on the Select button restores this item to the given Menu Group. By performing the same steps for the Johnny Walker Black item, both items are restored to the Menu Group (after Saving & Publishing): Scenario 2: Restoring an an Item Item Has Been Archived A customer realizes that they will again offer Johnny Walker Blue after the item has been archived. For this scenario, unarchive the archived item, and then restore the item to the Menu Group, as was performed in Scenario 1. Go to the Items Database. Select the box to the left of Johnny Walker Blue, then click Restore. To further restore Johnny Walker Blue to the active Menu Group, follow the steps as listed in Scenario 1. Important Menu Takeaways 1. Pre Modifiers are not supported in Inventory or Online Ordering, minimize use of them. 2. Be sure that the item name communicates what the item is because the group or menu name won t print on the ticket. 3. Modifier Options need to be entered inside of modifier groups. 4. Add existing modifier options whenever possible to reduce clutter and maximize reporting. 5. Only items and modifier options can be rearranged, added, deleted, and edited in Quick Edit. 6. Modifier groups, menus, groups, and subgroups must be added, deleted, and rearranged in the back-end. 7. When working in the back-end of Toast, changes need to always be saved, then published to see them on the tablet.

8. Nothing can be permanently deleted from the Toast system, but there is a difference between archiving and deleting. Deleting removes the item from that location on the menu and archiving removes the item from the item database. 9. Subgroups should be used sparingly as they create an additional step for servers.