Enable Sales and Set Product Prices

A global Restaurant administrator or the active restaurant Owner changes prices. Use a published finished product. Open Business > Orders > Products & pricing; these settings have their own Save sale settings action. Startup limits are in Business Settings.

The sales catalog¹ controls what customers can buy and at what price. It is separate from the kitchen recipe draft. Creating a finished recipe does not automatically offer it for sale.

Before enabling sales#

Publish an enabled restaurant with saleable finished outputs. Place and publish a Menu Location and Packaging Point. Confirm that staff can produce and store the products you intend to sell.

Intermediate materials, unused Materials definitions and disabled recipes are not customer sale rows. Several eligible recipes producing the same logical item create one catalog row rather than separate prices for each production method.

1. Open Products and pricing#

Select the restaurant, expand Business, open Orders, then select Products & pricing. Global administrators and the restaurant owner can change these settings. An employee's ability to handle orders does not grant pricing access.

2. Set and enable each intended product#

Enter a positive sale price greater than zero and turn on the product's sale switch. A zero price does not enable a free customer sale. Review the price as a customer-facing amount for one logical product, not as a cost per ingredient packet.

Use the form's Save sale settings action. These settings apply immediately to future orders after a successful save; they do not use the restaurant recipe Publish action. Read any validation error before assuming a price was accepted.

New catalog products start disabled. A useful recipe in the kitchen can therefore be absent from the public sale menu until its sale row is enabled and validly priced.

3. Accept new orders#

Set Accept new orders when the business is ready to receive checkouts. This control is independent from the restaurant's general enabled state and from each product's sale switch.

To stop receiving new orders at the end of a shift, close this control while continuing to prepare and deliver existing orders. Do not disable the entire restaurant merely to stop additional sales.

4. Verify at the customer menu#

Approach a current published Menu Location as a customer. Check the product label, image and price, add a test quantity and review the order total. Checkout checks the current server catalog again. A customer with an older menu may need to refresh/reopen after your change.

Stock is not reserved or required merely to admit checkout. Staff must still produce enough actual finished stock and fulfill the order. Do not treat a saleable row as an automatic stock replenishment system.

Existing orders keep their agreed contents#

An order captures its labels, quantities and prices when it is created. Later catalog edits do not rewrite those saved lines. For example, changing Pizza from 120 to another price affects future orders, while an earlier accepted order retains its original agreed amount.

Likewise, a menu price is not a recipe output quantity or a Supply price. Those values belong to different owners and must be configured separately.

If a product is missing#

Check the published finished-output policy, recipe enabled state, logical item identity, catalog enabled state and valid price. Confirm the customer is at the correct restaurant's current Menu Location. Reopen after a relevant publication/catalog change.

Continue with Customer Checkout, Order Processing and Product Storage. Use Business Recovery when an actual payment operation is unresolved.