Products and modifiers overview

The product catalog is the shared source for what staff and guests can sell through POS, Kiosk, online ordering, and menu-driven displays.

Build the catalog in order

1. Create categories that match how staff and guests browse the menu.
2. Create each product with a clear name, price, tax behavior, and active state.
3. Add modifier groups for choices such as size, temperature, sides, or add-ons.
4. Set required selections, minimum and maximum choices, default options, and any price changes.
5. Enable only the sales channels where the item is ready to sell.

Use one product with well-defined modifiers when the choice is part of the same sellable item. Use separate products when price, tax, reporting identity, inventory mapping, or operational routing must remain distinct.

Control availability and routing

Channel visibility determines whether a product appears on POS, Kiosk, or online ordering. Prep-station or category routing determines where submitted production work appears on KDS or a kitchen printer. Inventory mapping connects the sellable product or variant to stock consumption.

A product can look correct in the admin catalog but still be unavailable on one channel because of its channel flag, active state, category placement, location scope, or runtime cache.

Verify a change

After changing price, tax, modifiers, availability, or routing:

1. Open the product on POS and confirm the displayed price and required modifier behavior.
2. Check Kiosk and online ordering when those channels are enabled.
3. Place a controlled order with the relevant modifiers.
4. Confirm the receipt total, KDS or printer route, reporting name, and inventory effect.

Do not duplicate a product merely to work around a stale screen. Refresh the catalog and inspect the product's channel and location settings first.

Safe menu maintenance

Make large menu changes outside service. Archive or deactivate items according to the product workflow instead of deleting records that appear on historical orders. Historical receipts and reports must continue to identify what was sold at the time.