Dishes: card and list

How to add a dish, what the list columns mean, and the flags for loss-making dishes and dishes without a recipe.

The dish list is the main menu screen. It also answers the question “what are we selling at a loss”.

List columns

Column	What it shows
Price	Sale price. For a dish with variants — the base one
Cost	Calculated from the recipe at current purchase prices
Margin	Price minus cost
Food cost	Cost as a share of the price, in percent
Station	Where the kitchen ticket is printed

loss — cost is higher than the price; this dish is being sold at a loss right now;
no recipe — there is no recipe, the cost is unknown, nothing is taken off the stock;
zero price — the dish exists but has no price, so it cannot be sold;
bought — cola, beer, water: sold as bought, the cost is the purchase price. Next to it you may see “no purchase price” — then the cost is zero.

The list can be filtered to show only loss-making dishes — the most useful button on the screen.

Name — can be in three languages: for the kitchen, for the receipt, for the guest.
Category and price.
Print station — which printer the kitchen ticket goes to.
Photo — shown at the register and on the website storefront.
Ingredients — the recipe the cost is calculated from. If the item is not cooked but bought ready-made, a purchase price replaces the ingredients.
Modifiers — choice and add-on groups.
Variants — sizes and portions with their own price.

prep time — used in website orders to tell the guest a realistic time;
allergens — shown in the menu and on the storefront if enabled in the settings;
tax — a dish can have its own rate if it differs from the general one;
quick notes — ready-made comments for the cook that the cashier adds with one tap.

Check in this order: does it have a price → is it hidden → is it on the stop-list → is it in the right category → is it archived.