Catalogue Best Practices

Keep catalog records aligned with what staff stock, produce and sell. Complete the operational setup before relying on costs or margin reports.

Choose Types Consistently

Use stock items for inventory-only ingredients, menu items for recipe-based sales, hybrids for stocked items also sold directly, and service items for non-physical charges.

Add a stock item to a menu when the same item should be sold. Avoid maintaining duplicate stock and menu records for one finished good without a clear reason.

Complete One Item at a Time

Check the relevant fields on each item:

• clear name, status and searchable tags
• location availability, inventory units and costs
• variation sell prices and recipe amounts
• menu assignments and availability
• categories and reusable Modifier Lists
• an appropriate image where presentation matters

For stock and hybrid items, assign Stock take Storage Areas before starting a count. Categories organise menu-facing items; Storage Areas record where physical stock was found.

Reuse Shared Setup

Reuse Modifier Lists across items with the same choices. If you use auto-import rules, check their preview after changes to tags, item types, prices or units.

Use variations for named sizes with distinct prices or recipes. Use modifiers for optional choices on those versions.

Make Large Changes Reviewable

Use Bulk Operations for planned imports, exports and batch edits. Retain IDs when updating existing records and inspect failures as well as successes.

Check a representative item's setup and a later sales-order consumption breakdown after a substantial recipe or catalog change.