Check your menu before the first service

Check the recipe records

Use this checklist after entering your menu and before your team uses the card during service. Have the kitchen lead check the records against what will actually be prepared.

1. Confirm the Restaurant in the header and, where shown, the Current menu.
2. Compare dish names, sections, variations, and specials with the menu you will serve.
3. Use Show dishes to finish, or Filter and Needs ingredients or review, to resolve incomplete dishes.
4. Check bought-in products, house recipes, sauces, coatings, and garnishes against current source information.
5. Read each override reason and relevant preparation note. Make sure private notes are not intended as guest instructions.
6. Confirm hidden dishes and expired specials are absent from the outputs you intend to share.

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Check every format your team will use

Open Menu card and inspect the restaurant name, menu name, legend, flags, and updated date. Print a real copy at the intended paper size and read it at normal viewing distance. Confirm that long dish names and all allergen columns fit.

Open the public web menu in a signed-out browser. Check that it belongs to the right menu and shows the information you intended to publish. Scan a printed QR code with a phone rather than testing only its on-screen image. If you need an ingredient-detail PDF, generate a fresh one and inspect its contents too.

Give the team a clear handoff

Show staff where to find the card and whom to ask when an entry is uncertain. Give recipe editors the appropriate role and give read-only staff Viewer access or an owner-managed staff link. A guest filter is a view of recorded information, not a suitability assessment.

Keep one current printed copy in each agreed location. Remove old sheets when recipes change; saved changes cannot replace paper or files already downloaded. Decide who will review supplier substitutions and refresh the outputs before the next service.

You are ready to use the records when the intended menu has been reviewed, each output has been checked, and staff know the process for questions and changes. If a dish remains unresolved, keep that uncertainty visible and confirm it with the kitchen.