Creating and Managing Menus

Navigate to Restaurant > Menu. Click Add Item. Enter the item name, description, price, and category — for example Starters, Mains, Desserts, Drinks. You can add a photo if you want items to display visually on the POS. Set the VAT rate for each item — in Kenya this is typically 16%, in South Africa 15%, in Nigeria 7.5%. Items are live on the POS immediately after saving.

Modifiers let customers customise orders — extra cheese, no onions, medium rare. Go to Menu > Modifiers and create modifier groups. Attach them to relevant items. Each modifier can have a price adjustment — for example Extra Toppings at KES 150. Variants handle size differences — Small, Regular, Large — each with its own base price. Both appear as options when the server selects the item on the POS.

If an item sells out mid-service, tap the item in Menu and toggle Available off. It immediately shows as unavailable on the POS and KDS — servers cannot add it to orders. You can also schedule availability by day and time. A lunch special can be set to appear only Monday to Friday between 11:00 and 14:00. The item hides automatically outside those windows.

Organise items into categories that match how your team thinks about the menu. Drag categories to reorder them — most restaurants put drinks first for quick bar orders. Within each category, drag items to set display order. The POS shows items in exactly the order you set, reducing search time for servers during busy periods.

Each menu item can store a cost price alongside the sale price. This lets AskBiz calculate your food cost percentage per item and flag items where margin has dropped below your target. Go to Menu > Cost Prices and enter the ingredient cost per item. The Business Health Score factors food cost into your overall margin calculation.