Edit menus and items

You can use the Item Edit page to modify the details of a menu or item. Your changes do not affect any existing events with that menu or item. The changes go into effect the next time the menu or item is added to an event. For example, you have a menu on an event scheduled for next week. When the menu is modified, the menu on your existing event is not changed. However, when you select that menu for a new event, the menu reflects the most recent changes.

Corporate-level menus and items cannot be modified by individual properties.

To edit a menu or item

1. Do one of the following to open the Item Edit page:

   • In the Items/Menus/Text section of the Property page, click Edit next to the menu or item name.
   • Navigate to Items, select the appropriate view, and then click Edit next to the menu or item name.

2. Make the necessary changes to the menu or item details.

   Depending on your experience, either an asterisk or a red bar indicates a mandatory field. These fields need to be complete before you can save the record.

   Information details
   Name	Enter the name to display on event orders and banquet checks.
   Abbreviation	Enter an abbreviation of the name for searching purposes.
   Rich Description	Enter the description to display on event orders. Use the buttons on the formatting toolbar to customize the appearance of the text. You can also click Link () to insert a hyperlink in the description. To avoid formatting issues, Amadeus recommends that you type the description rather than copying and pasting it from an outside source. The justification of the text in the Description field is controlled by the formatting specified in the BEO merge template.
   Unit Price	Enter the price not including taxes, gratuity, or administrative charges. If the item is always priced with a menu, you do not need to enter a price. This field applies to items, simple menus, and detailed menus only.
   Units	Enter the measurement of how the item is sold, for example, by dozen or by gallon. This value can display on the BEO for informational purposes only. It does not affect the total revenue calculation. This field displays when the record type is item, simple menu, or detailed menu.
   Sold By	Enter the method of how the item is sold, for example, per person or per hour. This value can display on the BEO for informational purposes only. It does not affect the total revenue calculation. This field displays when the record type is item, simple menu, or detailed menu.
   Revenue Classification	Search for the appropriate revenue classification. The revenue classification determines the following: The section of the BEO where the menu or item displays The default gratuity and administrative charge that apply The taxes that apply The revenue category that applies for revenue tracking and reporting.
   Item Category	Select the category used when searching for the menu or item. This narrows down the search results in the Manage Menus and Items page, making it easier to find the exact menus or items you need. Examples of item categories include Breakfast, Cash Bar, and Break Items.
   Item tags	Select the labels to apply to help identify and categorize the menu or item. This helps teams responsible for preparing menus and items to identify them more easily, making it simpler to route information. Examples of item tags include vegetarian, vegan, or to tag specific kitchen areas like the cold kitchen or pastry kitchen. This field displays when the record type is item, simple menu, or detailed menu.
   Active	Select this checkbox to make the menu or item available to all applicable properties. When cleared, the menu or item is not available for selection.
   Property	Select the property where the menu or item exists. If this is a corporate menu or item, leave the Property field blank.
   Quantity and Inventory Options details
   Quantity Calculation	Select how the menu or item quantity needs to be calculated when added to events: Not Calculated - The quantity is not automatically calculated. Instead, you must enter the quantity needed for the event. Per Person - The quantity is calculated using the following information: Quantity = (Most Current Attendance * Consumption %) / Service Factor). For example, if 100 people are expected at an event and a cup of soup serves 1, 100 cups of soup are needed for the event. If a cake serves 20, 5 cakes are needed. Per Event - The service factor is used to calculate the quantity needed for the event. For example, if 100 people are expected at an event and an LCD projector has a service factor of 100, only one is needed. This field displays when the record type is item, simple menu, or detailed menu.
   Service Factor	Enter the number of people the menu or item serves. The default is 1. For example, a glass of wine serves 1 while a bottle of wine serves 4. This field displays when the record type is item, simple menu, or detailed menu.
   Estimated Consumption %	Enter the average percentage of event attendees that plan to consume the menu or item. The default value is 100%. This is used most often when the item is priced with menu. For example, a Coffee Break menu includes coffee and tea. You estimate 60% of attendees might drink coffee during the event. For the Coffee item, enter 60 for the Estimated Consumption %. This field displays when the record type is item, simple menu, or detailed menu.
   Allow Decimal Quantities	Select the checkbox to indicate that partial quantities of the item can be sold. For example, you can sell 2.5 gallons of coffee. This field displays when the record type is item, simple menu, or detailed menu.
   Track Inventory	Select this checkbox to track the item's inventory at the property. A function room needs to be blocked on a Tentative or Definite booking before an event's items are taken out of inventory. This checkbox needs to be selected to include the item in the Item Inventory report. This does not apply to corporate items. This field displays when the record type is item, simple menu, or detailed menu.
   Inventory	Enter the total quantity of this item available at the property. This field needs to be populated to include the item in the Item Inventory report. This does not apply to corporate items. This field displays when the record type is item, simple menu, or detailed menu.
   BEO and Banquet Check Display details
   Hide Quantity on BEO	Select this checkbox to ensure the menu or item quantity does not display on the BEO. This field displays when the record type is item, simple menu, or detailed menu.
   Hide Price on BEO	Select this checkbox to ensure the menu or item price does not display on the BEO. If a menu or item is on a package event and the Included in Package checkbox is selected, the menu or item price is automatically hidden on the BEO. This field displays when the record type is item, simple menu, or detailed menu.
   Do Not Print on BEO	Select this checkbox is the ensure the menu or item does not display on the BEO.
   Do Not Print on Check	Select this checkbox to ensure the menu or item does not display on the banquet check.

3. Click Save.

Additional changes can be made to a menu or item using the following areas on the Item page:

• To modify a menu's revenue breakdown, use the Item Revenue Breakdowns section on the Menu Detail page.

• To modify the items or choice groups on a detailed menu, both priced with menu and on consumption, use the Menu Items section on the Menu Detail page.

  Detailed menus are unavailable in Delphi Core.

Learn more...

Overview: Menus and items

Types of menus and items

View menu and item details

Delete menus and items