A large mixed doner in pitta is not fully described by the word “kebab”. Size, meat, bread, salad and sauce all need a place in the order. If two customers want different versions, the till and kitchen must be able to tell them apart.
This guide is for planning and reviewing a kebab shop EPOS menu. POSMENTOR supports configured product options, extras and line notes. How a particular size, meal offer or required choice works depends on the saved menu; check it using your actual configuration.
1. Separate the product from its choices
Start with a short menu sheet for one product family. Write down what the base price buys before adding any options. “Large mixed doner” might be its own product, or part of a configured choice structure. Either approach needs a clear final price and the right recipe setup.
| Menu detail | Decision to make | What to check in the demo |
|---|---|---|
| Size | Separate small and large products, or a configured size choice? Define what each portion includes. | The selected size is readable and charged once. Its recipe quantities match that portion. |
| Meat | Doner, chicken or mixed? Decide which combinations you actually sell and whether prices differ. | A mixed choice has the intended price and preparation detail. Do not assume the label alone splits ingredient consumption. |
| Bread | Pitta, wrap or another offered format? Check whether the bread is included or changes the price. | The cashier and kitchen can identify the chosen format without relying on the product name alone. |
| Salad and sauce | Which choices are included, optional or charged? Can customers choose more than one? | Check allowed selections, any required-choice behaviour and the kitchen description in the actual setup. |
| Paid extras | List extras such as additional meat or a separately charged sauce with their prices. | The configured extra appears on the correct line and changes the total by the agreed amount. |
| Preparation note | Use for an instruction such as “no onion” when it is not already a configured selection. | It is readable in the kitchen. It does not add a charge or establish an allergen check. |
A note saying “extra meat” is not a priced extra. Put a chargeable addition through its configured menu selection. Likewise, do not use a note to bypass a choice that staff need to select and price.
Where a choice is meant to be compulsory, try proceeding without it in a demonstration account. Check whether the configured menu enforces the rule or whether staff need a prompt in their ordering routine. Do the same for limits on sauces and other selections.
2. Check the price for the selected service
Review eat-in, takeaway and delivery prices separately where your menu uses them. POSMENTOR adds configured option prices to the price for the selected service type. Check the final basket amount for each service you use, including the same paid extra on different products.
For “add chips and a can”, decide whether this is a configured meal offer or separately priced items. Write down the included chip portion and permitted drinks. In the demo, compare the agreed meal price with the basket rather than assuming a kebab, chips and drink automatically form a deal.
Use the kebab portion-costing guide to check what each size and extra uses. A selling-price change does not establish that the ingredient quantities changed too.
3. Work through one collection order
| Line | Customer request | Cashier check |
|---|---|---|
| 1 | Large mixed doner in pitta, chilli sauce, no onion. | Check the size, meat and bread selections; record “no onion” on this line. Confirm the configured sauce and any charge. |
| 2 | Large mixed doner in pitta, garlic sauce, all the offered salad. | Keep this configuration distinct from line 1. Check that line 1’s note has not been applied to it. |
| Sides | Add chips and a can to the first kebab. | Use the intended meal configuration or separately priced items. Verify the included portions and final amount. |
- Choose collection and the correct items. Check the service price and each selected option before sending the order.
- Read the two kebab lines back. Different sauces and the onion instruction must stay associated with the intended item. Do not replace both configurations with a quantity of two on one identical line.
- Check the total. Compare base prices, paid extras and the chips-and-drink arrangement with your written menu.
- Send through the agreed demo flow. Review the resulting kitchen entry and, if configured, its printed ticket. Printing depends on the device and printer setup.
- Review collection handover. Find the unpaid order again, verify its items and payment status, and agree how the counter identifies the two prepared kebabs.
4. Check what the kitchen and counter can actually read
Open the kitchen entry and read it as the person assembling the food: large or small, which meat, which bread, which sauce and which line has no onion. Check that selected options and notes appear in a form the team understands. The order total alone cannot establish that the preparation detail is correct.
Do not assume every line note will reappear on every screen. Notes are supported in the kitchen workflow, but dispatch and reopened-order views do not reliably preserve all line notes. Agree how packing instructions reach the counter, and include that handover in the demonstration. If your service depends on a detail surviving a particular screen transition, verify it before rollout.
For an allergy request, follow your venue’s normal staff checks and ingredient information. “No onion” or another note does not confirm that a meal is safe for someone with an allergy.
See kitchen and dispatch for the preparation workflow, and ordering and checkout for taking and settling the order.
5. Keep a short record of the reviewed setup
Retain the product names, permitted choices, service prices, meal inclusions and the outcome of your demo checks. Recheck the affected order when changing a size, extra, meal price or printer setup. A menu that worked for one plain item does not establish that all combinations work.
If you connect marketplaces, review product and option matching in each provider’s menu tools too. Do not assume editing the POS menu publishes the same change everywhere. The takeaway workflow covers counter, collection and delivery, while the Uber Eats and Deliveroo pages explain their separate connections.