View menu and item details
The Item page displays details about a menu or item, including its description, price, quantity calculation, and display settings for the BEO and banquet check. If you have opened a menu, you'll also see the following sections:
- Menu Items - Displays all the items that comprise the menu. These items may be priced with the menu or sold on consumption. They might also be choice groups.
- Item Revenue Breakdowns - Lets you allocate portions of the overall menu price to the appropriate revenue classifications. The total of the breakdowns must match the menu's Unit Price field and only covers items that are included in the menu price. Items sold on consumption are not included in the revenue breakdowns.
To open the Item page, do one of the following:
- In the Items/Menus/Text section of a property, click the menu or item name.
- Navigate to Items, select the appropriate view, and then click the menu or item name.
Learn more about the different fields on the Item page
In addition to displaying the Name, Abbreviation, and Description, the Item page provides the following information:
The Applies To column indicates which menu/item types the field is applicable to (All = Item, Simple Menu, Detailed Menu, and Text Item).
| Information | Applies To | |
| Name | Enter the name of the menu or item as you want it to appear on the event order and banquet check. | All |
| Abbreviation | Enter an abbreviation for the menu or item for searching purposes. | All |
| Rich Description | Enter a description of the menu or item as you want it to appear on the event order. Use the buttons on the formatting toolbar to customize the appearance of the text. You can also do the following to further customize the menu/item description:
We recommend that you manually type the description rather than copying and pasting it from a Word or PDF document. Additionally, the justification of the text in the Description field is determined by the formatting specified in the BEO merge template. |
All |
| Unit Price | The price of the menu/item, not including taxes, gratuity, or administrative charges. If the item will always be priced with menu, it's not necessary to enter its price. |
Item Simple Menu Detailed Menu |
| Sold By | The method by which the menu/item is sold (for example, per person or per hour). This value can be displayed on the BEO for information purposes only. It does not affect the total revenue calculation. |
Item Simple Menu Detailed Menu |
| Revenue Classification | The Revenue Classification field is treated differently depending on whether you are creating an item or a text item. Item The revenue classification determines the following:
Text item The revenue classification indicates where the text item should appear on the BEO. For example, serving instructions for a particular menu would appear in the Food section. |
Item Text Item |
| Quantity Calculation | Displays how the menu/item quantity should be calculated on a booking event.
For example, if 100 people are expected at an event and a cup of Chicken Noodle Soup serves 1, 100 cups of soup will be needed for the event. If a Carrot Cake for the same event serves 20, 5 of those cakes will be needed.
For example, an LCD projector has a service factor of 1, so only one will be needed for an event. If the item will always be priced with menu, it's not necessary to select a Quantity Calculation. |
Item Simple Menu Detailed Menu |
| Item Category | The category that should be used to search for the menu/item. For example, if you are detailing a dinner event, you can search for all menus/items with an Item Category of Dinner. This narrows down the search results in the Manage Menus and Items page, making it easier to find the exact menus/items you need. Other examples of item categories include Breakfast, Host Bar, Cash Bar, and Break Items. | All |
| Property | The property where the menu/item was created. If this a corporate menu/item, the Property field is blank. | All |
| Track Inventory | When selected, the item inventory will be tracked at the property. A function room must be blocked on a Tentative or Definite booking before an event's items will be taken out of inventory. Applicable to property items only. This check box must be selected to include the item in the Item Inventory report. |
Item |
| Inventory | The total number of this item available at the property. Applicable to property items only. This field must be populated to include the item in the Item Inventory report. |
Item |
| Estimated Consumption % |
The average percentage of event attendees that will consume the menu/item (default is 100%). Used most often when the item is priced with menu.
Example
For example, a Coffee Break menu includes the following items: Coffee, Decaf, and Tea. You estimate that 60% of attendees will drink coffee during any event. For the Coffee item, then, you would enter 60 for the Estimated Consumption %. |
Item Simple Menu Detailed Menu |
| Master Source | Indicates whether this is a property or corporate menu/item. | All |
| Service Factor |
The number of people the menu/item will likely serve (default is 1).
Example
Item: Glass of White Wine serves 1; Bottle of Wine White serves 4. Menu: Filet Mignon Dinner serves 1; Family Style Italian Dinner serves 8. |
Item Simple Menu Detailed Menu |
| Units | The unit by which the item is sold (for example, dozen or gallon). This value can be displayed on the BEO for information purposes only. It does not affect the total revenue calculation. |
Item |
| Active | When selected, the menu/item is available to all applicable properties. When cleared, the menu/item is not available for selection. | All |
| Allow Decimal Quantities | When selected, partial quantities of the item can be sold (for example, a half gallon of coffee). | Item |
| BEO and Banquet Check Menu Placement | ||
| Revenue Classification | The Revenue Classification field is treated differently depending on whether you are creating a simple menu or a detailed menu. Simple menu Used to indicate which section of the BEO and banquet check the menu should appear. The menu's revenue breakdown determines how its revenue should be split. Detailed menu Used to indicate which section of the banquet check the menu should appear, including its choice group selections and a la carte items (items not priced with menu). This ensures the entire menu is grouped together on the check even when its items appear in different sections on the BEO. For example, a Sunday Brunch menu consists of Eggs Benedict, Maple Cured Bacon, Seasonal Fruit, Coffee/Tea/Decaf, and the choice of a Mimosa or Bloody Mary. On the BEO, the Mimosa and Bloody Mary items will appear in the Beverage section while the rest of the menu will appear in the Food section. However, because the Mimosa and Bloody Mary are part of the menu, you'd like to group them with the rest of the Sunday Brunch items on the banquet check. You do this by selecting Food in the Revenue Classification field. While the Revenue Classification field indicates where the menu will appear on the banquet check, the menu's items (both priced with menu and a la carte) will determine where the menu appears on the BEO. The menu's revenue breakdown, along with its items sold on consumption, will determine how the menu's revenue should be split. |
Simple Menu Detailed Menu |
| BEO and Banquet Check Display | ||
| Hide Quantity on BEO |
When selected, the item/menu quantity will be hidden on the BEO.
Example
For example, you may not want to show the expected quantity for setup items (such as napkins) or the expected menu quantity for a bar. This selection can be changed at the time the item/menu is added to the booking event. |
Item Simple Menu Detailed Menu |
| Hide Price on BEO |
When selected, the item/menu price will be hidden on the BEO.
Example
For example, when an item is priced with the menu or is part of a choice group, you'd want to hide its individual price on the BEO. This selection can be changed at the time the item/menu is added to the booking event. |
Item Simple Menu Detailed Menu |
| Do Not Print on BEO |
When selected, the menu/item will not appear on the printed BEO.
Example
For example, if you are emailing an event order to a customer, you may want to exclude all text items that are instructions for your staff (such as, "Set up LCD projector in the front of the room"). This selection can be changed at the time the item/menu is added to the booking event. |
All |
| Do Not Print on Check |
When selected, the menu/item will not appear on the printed banquet check.
Example
For example, you may not want to show table linens on the banquet check because you do not charge for them. This selection can be changed at the time the item/menu is added to the booking event. |
All |