Create custom simple menus
When a customer requests a simple menu your property does not sell often, you can create the menu from the Manage Menus and Items window. A simple menu is not built using menu items and choice groups. For this reason, you need to indicate what amount of the menu price is allocated to each revenue classification for revenue tracking and taxing.
Amadeus recommends you search for the menu before you create a new one. This avoids duplicates in the system, which can affect reporting.
To create a custom simple menu
- Open the booking event, and click Manage Menus and Items. The Manage Menus and Items window displays.
- Click Create New (
) and then click Simple Menu. The Editing Item Details window displays. -
Complete the fields on this page, as needed.
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.
Editing item details Name Enter the name to display on event orders and banquet checks. 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.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.
Booked Qty This is the forecasted quantity of the menu or item needed for the event. The Quantity Calculation field controls how the Booked Quantity is calculated. Per Person - The Booked Quantity is calculated using the following information:
Booked Quantity = (Agreed or Expected Attendance * Consumption %) / Service Factor
For example, if the forecasted attendance is 50 and a pizza serves 1, the Booked Quantity is set to 50. However, if the pizza serves 5, the Booked Quantity is set to 10.
If this is a per person menu or item on a package event, the Booked Quantity is the sum of the non-package and package attendees. See Add menus and items to package events.
Per Event - The Booked Quantity always equals 1.
Not Calculated - The Booked Quantity is set to 0, and you must enter the quantity needed for the event.
This field displays when the record type is item, simple menu, or detailed menu.
Actual Qty This is the quantity of the menu or item sold at the event. This value is used to capture the menu or item revenue on the banquet check and in reports. The Quantity Calculation field controls how the Actual Quantity is calculated. If needed, you can manually update the Actual Quantity before printing the banquet check. See Enter actual quantities. Per Person - The Actual Quantity is calculated using the following information:
Actual Quantity = (Most Current Attendance * Consumption %) / Service Factor
For example, if the guarantee is 60 and a pizza serves 1, the Actual Quantity is set to 60. However, if the pizza serves 4, the Actual Quantity is set to 15.
When you modify the Actual Quantity on a per person menu or item, the Quantity Calculation is set to Not Calculated, and the event's attendance is no longer used to calculate the Actual Quantity.
If this is a per person menu or item on a package event, the Actual Quantity is the sum of the non-package and package attendees. When you update the actuals for the event, enter the total number of items sold and the package and non-package actual quantity update. See Enter package actuals.
Per Event - The Actual Quantity always equals 1.
Not Calculated - The Actual Quantity reflects the Booked Quantity until you update it to indicate what sold at the event.
This field displays when the record type is item, simple menu, or detailed menu.
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.
Consumption % Enter the average percentage of event attendees that plan to consume the menu or item. The default value is 100%.
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.
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.
Section 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
Sort Order Enter the order the menu or item displays in the grid on the Manage Menus and Items page. Service Start Date and Time Enter the date and time the menu or item is to be served. This defaults to the event's start date and time.
This field displays when the record type is item, simple menu, or detailed menu.
Service End Date and Time Enter the date and time the menu or item is to stop being served. This defaults to the event's end date and time.
This field displays when the record type is item, simple menu, or detailed menu.
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.
BEO Section Select the section of the event order for the
This field applies to properties that do not use revenue classifications only.
This field displays when the record type is item, simple menu, or text.Excl. Price and Incl. Price Enter the exclusive or inclusive price of the menu or item. If the item is priced with the menu, you do not need to enter the price. If the item is included in the package price, the event's revenue breakdown is used, rather than the unit price, to calculate the package revenue. See Add menus and items to package events.
This field displays when the record type is item, simple menu, or detailed menu.Discount Enter the discount percentage applied to the base price of the menu or item. Admin and gratuity charges can apply to the discount price or the base price. See Apply admin and gratuity to discounts.
This field displays when the record type is item, simple menu, or detailed menu.
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.
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.
- Click Save. The menu's Revenue Breakdown tab displays.
-
Click the Revenue Breakdown tab and enter the following information:
Revenue Breakdown tab details Show All Revenue Classifications Click this to display all revenue classifications defined at your property, including child classifications. Excl. Price and Incl. Price Enter the part of the total menu price allocated to that revenue classification. Gratuity Enter the gratuity percentage to apply to that part of the menu price. This value defaults from the item's revenue classification. Admin Charge Enter the administrative charge percentage to apply to that part of the menu price. This value defaults from the item's revenue classification. Apply Admin & Gratuity to Discount Price When this checkbox is selected, admin and gratuity charges apply to the discount price of that revenue breakdown. When cleared, admin and gratuity charges apply to the base price. See Apply admin and gratuity to discounts. - Click Save or Save and Close. The simple menu is added to the booking event.