Menu And Table QR Ordering

The menu drives staff order entry, customer QR ordering, KDS item context, billing, analytics, and inventory links. Keep it simple enough for staff to maintain during service.

Create menu categories

Use customer-friendly category names such as Starters, Beverages, Combos, Main Course, Desserts, or Specials. Avoid internal kitchen names unless they are meaningful to customers and staff.

Use inactive categories for seasonal sections you may reuse. Delete only when you are sure the setup is no longer needed.

Add menu items

For each item, add:

• name
• description
• price
• category
• availability
• image or icon when useful
• dietary, allergen, station, or promotion details where your workflow needs them

Keep item names short enough for KDS and bills. Use descriptions to answer customer questions before they call staff.

Manage availability

When an item sells out, mark it unavailable instead of deleting it. This removes it from active ordering while preserving the item for future service, reporting, recipes, and history.

Import or generate menu assets

Use menu import tools when moving a large catalog into Zesty. Review imported categories and prices before applying them. AI-generated or auto-generated menu item icons should be treated as operational aids, not legal or dietary labels.

Test table QR ordering

Before publishing QR codes:

1. Scan a table QR from a customer phone.
2. Confirm the table number and outlet are correct.
3. Add an item to the cart.
4. Submit a test order.
5. Confirm staff can see the order and move it through service.

Customers order in the browser. They do not need to install an app.