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EatXell — Menu, set menus and options

This screen determines what the waiter sees: menus organised by context (establishment, channel, dining room, days, times) with their categories and items, step-by-step set menus, groups of options (cooking method, sauce), and the details for each dish: production station, cost price, kitchen order, stock removal method and allergens.

What it is for

A dish remains an item in the catalogue: EatXell does not create a second database. What the menu adds is context — the lunch menu is not the same as the evening menu, the terrace menu differs from the counter menu, and the daily special has a price even if the customer chooses their own dishes. Options cater to customer requests (rare, no onions): these are free of charge, or charged for when they relate to a specific product. Finally, the product sheet links the dish to the kitchen: which station, which course, is a voucher required, and how is the item removed from stock.