Build & manage
your menu.

Use a variant when you are selling the same dish in different sizes or formats — a margherita at 8, 12 and 16 inches — so the menu carries one item with three variants rather than three near-identical entries that have to be edited in parallel. Each variant holds its own internal SKU and base price, which is what lets the sale be attributed to the right line for stock and reporting. Variants also carry their own status, so one size can be active while another sits scheduled until the date you set. A separate item still makes more sense when the dish is genuinely different in its description, imagery or modifier groups.

Yes. The channel pricing grid holds a price per item for in-store POS, web ordering and third-party delivery, and you switch between outlets to set those figures per location. Percentage markups can be configured against a specific channel — a delivery uplift to cover commission, or a peak-hours adjustment — so the channel price follows the rule rather than being re-entered by hand each time you change a base price. What the grid does not do is tell you what to charge. Tax treatment of food and drink, whether displayed prices should include tax, and the rules on price display vary by jurisdiction and change over time; those settings are configurable in Vertex, and how you configure them is a decision for you and your accountant.

A group is either single-choice or multiple-choice. Single-choice groups can be marked required, which holds the order until the guest picks a value for something like cooking temperature or bread type. Multiple-choice groups cover optional extras — toppings, sides, upgrades — each with its own price adjustment, and you can set a maximum number of selections so a ticket cannot be loaded past what the kitchen can produce. The checkout preview shows the item, the required choice, the selected add-ons and the running add-on total, so you can see how a group will read to the guest before it goes live.

Vertex stores and displays the dietary tags and allergen or ingredient notes your team enters against an item, variant or modifier, and shows them wherever that item appears. It does that and no more. It does not read your recipes, verify ingredients, check what a supplier changed in a product specification, assess cross-contamination risk in your kitchen, or determine what your menu is required to declare under food-information law in your market. A tag reading vegan, gluten-free or halal is a statement your business is making, not one Vertex has checked. Keeping those tags correct as recipes, suppliers and preparation methods change — and confirming that what you publish meets your legal obligations — stays with you and your food-safety adviser. Where a dish is prepared alongside allergens, that is something your team needs to communicate; the system will not infer it.

You import from a CSV or Excel sheet, and the file is checked before anything is published. The validator looks for the problems that are cheap to catch on a spreadsheet and expensive to catch at the pass — missing prices, conflicting SKUs and items without an image — and reports new rows, updated rows and detected errors as a summary you review and approve before the changes go live. That review step is the point: it is a staging gate, not a claim that every mistake in a sheet will be spotted. The validator checks structure and completeness, so it cannot tell you that a price was typed correctly but decided wrongly, or that a description no longer matches the dish. Menu accuracy comes down to what your team enters and how promptly they update it when the kitchen changes.