Updated
Choose one source list
Bring the menu currently used by your restaurant, then identify who can confirm prices and dish names. Start with a small representative selection rather than moving every historical item into a test. Include a popular dish, a long name, a drink and any portions that are easy to confuse.
The downloadable menu-planning CSV is a worksheet for this discussion. It is not a guaranteed import format for DeccanPro or another POS. Confirm the supported import or entry process during setup before moving a production catalogue.
Write variants so staff can tell them apart
Give separate portions or variants names that remain recognisable on the order screen, KOT and receipt. Avoid two entries whose distinguishing word disappears at the end of a narrow printout. Have a cook and cashier read a sample ticket independently.
Record categories and the preparation team’s terminology. If you need custom modifiers, special instructions or a particular combination-meal structure, list the requirement and ask to see it demonstrated. A menu worksheet helps make those questions explicit without assuming a feature exists.
Check prices and invoice settings separately
Confirm the intended selling price for each sample item. Have the appropriate business adviser confirm the tax and invoice configuration; do not copy a demonstration’s settings simply because the bill looks familiar. Keep the approved source list for comparison.
Enter the representative menu, place an order, print the kitchen ticket and review the final bill. Correct ambiguous names before expanding the catalogue. After the full setup, spot-check the items the team sells most often and note who is responsible for future changes.
PUT IT INTO PRACTICE
Your checklist
- A current menu source and responsible person
- Distinct names for similar portions
- Prices and invoice configuration confirmed
- Sample order, KOT and bill compared