Menu Level Hierarchy

Understanding how to organize your menu can help make your offerings easy to navigate for your customers. Here’s a breakdown of the menu hierarchy to help you set up your menu smoothly:

1. Sections

Sections are the broadest category in your menu and cover the main themes of your offerings. Examples might include Food and Drinks or All Day Menu and Catering Menu. Think of Sections as the primary headers under which all other menu items are organized.

2. Categories

Within each Section, you’ll find Categories. Categories are smaller groups that group similar items together. For example, under a All Day Menu Section, you might have Categories such as Most Popular, Soups, Cold Appetizers, and Meat Dishes. This step allows customers to quickly find the type of dish they want.

3. Items

Each Category contains Items, which are the individual offerings on your menu. For example, within the Most Popular Category, you might offer Lahmajun Pizza, Adana Kebab, and Red Lentil Soup. Items are what your customers will ultimately order.

4. Modifier Groups

Modifier Groups are used to allow customers to personalize their chosen Item. They allow you to offer customizable options for a dish, such as Choose Size or Add-ons for a Adana Kebab. Modifier Groups give customers the flexibility to customize their experience.

5. Modifiers

Within each Modifier Group, you’ll have Modifiers, which are the specific choices available. For example, under a Choose Size Modifier Group, you might list options like Regular and Small. Similarly, a Add-ons Modifier Group for an up-sell might include Stuffed Grape Leaves, Falafel, and Babaganoush. Modifiers ensure that each item can be tailored precisely to each customer’s preferences.

A. Restaurant View

B. Customer View