Review the menu that operators actually see
Start with the order-entry menu rather than an old printed list. Check which dishes appear, which category each belongs to and whether the name is easy to recognise. A category structure that makes sense to the operator is useful during service. Keep internal names consistent with the wording guests and kitchen staff use.
Check prices and portions together
A correct price with an unclear portion can still create confusion. Review the dish description, saved price and what the operator is expected to enter. Menuji’s current menu supports a basic item price, description and dietary label. Advanced variants and modifiers are planned, so confirm how your menu’s portion choices should be handled before a pilot.
Pause dishes that cannot be served
Mark an unavailable item paused before the next order is taken. That pause prevents it from appearing as an available choice in new Menuji orders. Communicate the change to anyone using a printed menu or another ordering channel. A manual availability toggle does not automatically change stock counts or update third-party delivery menus.
Use dietary labels carefully
Labels help operators find information, but they do not constitute an ingredient or allergen guarantee. Keep descriptions accurate and train staff to confirm unusual dietary requests with the kitchen. If ingredient sourcing changes, review the affected description. Do not let a short label replace the more detailed safety checks your restaurant needs.
Assign a person to restore availability
Availability is also about knowing when a dish can return. Choose who will confirm that preparation or stock is ready, then reactivate the item. Avoid several people switching the same item without a shared understanding. Reviewing paused items from the overview or menu screen makes the task easier to locate.
Keep stock management separate until it is integrated
Manual menu availability is a useful first step, but it is not an inventory system. Recipe quantities, supplier purchases, ingredient waste and stock deductions require their own records. Menuji inventory-linked deductions are on the roadmap. Continue your existing stock process and ask how future inventory features will connect before replacing it.