Optimizing Menus for Public-Facing Use

Menus built in your POS are often designed with kitchen and service staff in mind. However, when those menus are surfaced via integrations — such as your listings platforms or Marqii website menu widgets — the formatting, descriptions, and structure need to be customer-friendly and complete.

 

Use this guide to review and clean up your Toast menus directly in the Toast dashboard.

Where to Audit in Toast

1. Log into the Toast Admin Dashboard
2. Navigate to Menu Management > Menus
3. Select the active menu you want to audit
4. Review menu groups, items, and modifiers
    

What to Review

1. Item Names

   -Should be clear and recognizable to guests.

   -Avoid abbreviations, slang, or internal shorthand. (e.g., use “Mozzarella Sticks” instead of “Moz Stix”)
    

2. Prices

   -Ensure prices are accurate and current.

   -Remove placeholder prices. (e.g., “$0.00” unless intentional for market-priced items)
    

3. Item Descriptions

   -Should be written for the customer, not staff

   -Include ingredients, prep style, or flavor profiles. (e.g., “Hand-breaded chicken tenders served with honey mustard”)

   -Avoid internal notes like “(no side)” or “(ask guest for doneness).”
    

4. Modifiers & Modifier Groups
   
    Modifiers are hidden by default, but follow the following tips if you plan to display them on your menu. 
    

   -Ensure all relevant modifiers are attached (e.g., sauces, add-ons, cooking preferences)

   -Group them logically so the guest experience is intuitive

   -Mark modifiers as required only when necessary

   -Double-check spelling and naming conventions (e.g., “Ranch” vs. “Ranch Dressing”)
    

5. Section & Category Labels

   -Should reflect logical groupings that make sense to customers. (e.g., “Starters” instead of “App1”)

   -Ensure each section has a clear, guest-friendly name.
    

6. Images (Optional, but Recommended)
   -Add high-quality photos where available.

Common Issues to Fix

• Item names written in all caps or all lowercase.
• Items without descriptions or with internal-only notes.
• Missing or mismatched modifier groups. (e.g., no option to choose dressing for a salad)
• Duplicate or unused items still appearing on public-facing menus.
• Placeholder items or test entries. (e.g., “Test Item 1”)