What can be collected, and what cannot

ONE MENU, ONE TICK PER DISH. The tick is called "can be ordered for pickup" and it is on by default. A dish with the tick off still appears on your menu, marked for guests as in store rather than for collection. Nothing is hidden and nothing is duplicated.

THIS IS WHY IT MATTERS. The old way was two menus that were free to disagree. You raise a price on one, forget the other, and a guest orders at last year's price. With one menu that cannot happen, because there is only one price to raise.

ONE PRICE, WHETHER COLLECTED OR EATEN IN. There is no separate takeaway price. If you want a difference for members that is the member price, which is one percentage off the whole order and is a different control.

SOLD OUT IS NOT DELETED. Mark a dish unavailable and it greys out rather than vanishing, so a regular looking for it can see it exists and is gone today. Deleting it teaches them you stopped doing it.

COOKING TODAY LOOKS AFTER ITSELF. Mark a dish as today's and it is gone tomorrow morning with nothing for anybody to remember. That is the only honest way to run a daily special in a system, because the alternative is last Tuesday's special still on your page in June.

TIMES ARE PER VENUE, NOT PER DISH. Your prep band and your hours cover the whole kitchen. There is no per-dish timing, deliberately: a kitchen does not work that way and a menu pretending it does would be lying to the guest about when their order is ready.