Menu

Setup walkthrough: Build a menu. Catalog = Recipes + Products. Sold is its own tab.

Recipes

What you make. Ingredient lines from Stock (same-family unit convert). Weight vs volume → Unit mismatch.

Diary tag: Baker or Chef → shows under Menu → Diary.

Products

What you sell. Name = Orders label once mapped.

Field
Recipes	Prep / waste roll-up
Square / Toast id	Variation id or item GUID
Weekly par	In Plan, prep, waste

Square: Load catalog → Import selected (maps products only). Re-import skips already-mapped. After ITEMS_READ, Disconnect/Connect.

Toast: paste item GUID; add-ons via Toast catalog links.

Sold

Menu → Sold — sellers and busy hours (Pro + POS).

If it looks wrong

• Still “Regular” → not mapped or name still generic
• Prep qty 0 → Weekly par off or no recipe
• Waste $0 → missing SKU unit cost
• Prep didn’t drop on-hand → unit mismatch on recipe