Docs / Menu

Menu

Adding dishes and drinks, setting prices, and taking things off sale without losing your work.

New to Spicy? The one-time menu setup is in Setup. This page is about changing things afterwards.

Menus

Go to Menu → Menus. A menu is the list of items your cashier sees, with their prices.

You can have more than one — a main menu, a lunch list, a drinks-only list for the bar. Choose which one is active under Settings → Restaurant settings, on Active menu. The POS only shows the active menu.

Disabling a menu hides all its items from the POS without deleting any prices. Useful for a seasonal menu.

Menu items and prices

Go to Menu → Menu items. Each row links a dish or drink to your menu at a price.

• Rate — what the customer pays. Leave it blank and Spicy fills it from what you last paid for the item, as a starting point.
• Special dish — puts the item under a quick filter on the POS for featured dishes.
• Disabled — hides the item from the POS right away and keeps its price in the database.

A price change affects new orders only. Orders already taken keep the price from when the cashier took them, so yesterday's sales figures never change.

Sizes

For a dish you sell in sizes — quarter, half, full chicken:

1. Create each size as its own item under Inventory → Items. Tick Sell this item and do not tick Track stock levels, exactly as for a dish.
2. On the parent dish, tick Use variants. The parent becomes a template and stops being sellable itself.
3. Go to Menu → Variants and link the parent to each size.
4. Add each size to your menu at its own price.

On the POS, the parent appears as one tile with a price range — "₦1,200 – ₦3,500". Your cashier taps it and picks the size. The size joins the order as its own line at its own price.

Add-ons

For extras like "extra cheese" or "extra shot":

1. Create the extra as its own item. Make it sellable and give it a price.
2. Add it to your menu at its price.
3. Go to Menu → Add-ons and link it to the dish it belongs to.

When the cashier picks it, the extra appears on the bill as its own line at its own price. Jollof rice at ₦2,000 plus extra plantain at ₦500 appears as two lines totalling ₦2,500.

Changing prices

You edit prices on the menu item. The same dish can cost different amounts on different menus.

There is no bulk edit for a whole menu. If you have many prices to change, open each menu item, change the rate, and save it.

Deleting something properly

• Temporarily unavailable — tick Disabled on the menu item. You can put it back on sale later with the price intact.
• Permanently off the menu — delete the menu item. The underlying item stays in the system, so your sales history stays intact.
• Never delete the underlying item if you sold it. It holds your history and any stock count.

Item images

Add a photo on the item and it appears on the POS tile. Your cashier can find the item faster. Without one, Spicy shows the item's initials instead.

Photos are optional. For a large menu, add photos to the items with the most orders.

Check your prices against cost

Every dish with a recipe shows a plate cost — what one portion should cost at current prices. Check it against your selling price.

If a dish sells well below its plate cost, you lose money every time you sell it. You often do not see this until you check.