Tips for Creating Modifier Groups + Modifiers

When building out a new CSV, be as specific as possible, as if the guest won’t have the option to ask a server questions about the menu.

1. For columns description, add-on heading, and add-on, use sentence case within each cell (i.e., only the first letter of the first word is capitalized, except for proper nouns)
   
   
2. Note that we DO NOT accept accented characters as inputs. (For example, just enter
   "jalapenos" without the accented n)
   
   
3. Don't use the | character, just use commas to separate items in a list
   
   
4. For the add-on heading column, keep the titles consistent: Add-ons, Substitutions, Options, Size, Doneness, Sides
   • Options are for when you are omitting an ingredient from the dish (i.e., “No xxx”), or have some other option that doesn’t fit into one of the other categories (e.g., sauce on the side)
   • Doneness is meat temperature, i.e., rare, medium-rare, medium, medium well, well done
   • Use the “Substitutions” category for cases when the item says something like “choice of bread” or "choice of cheese"
     
     
5. In the add-on column, if you’re doing an add-on or a substitution, please make sure to use the word “Add” or “Sub” because the kitchen does not see what is in the add-on heading column, for sides, use “Side of”
   
   
6. For salads, always add the following, as options:
   • Dressing on the side, $0
   • No dressing, $0
   • Extra dressing on the side, $0.50
   • Note: if there are multiple dressings available, list those as substitutions
     
     
7. The different options for the “NUM SELECTABLE IN THIS HEADING” are: 
   • 0-999 = giving the guest an unlimited number of choices (options, add-ons, sides)
   • 1 = forcing the guest to choose one option (size, doneness) 
   • 0-1 = giving the guest the choice to choose one option (substitutions)
   • 0-2 = giving the guest up to two options, 0-3 = up to three options, etc. 
     
     
8. When creating a catering menu, make certain to create appropriate modifiers and modifier groups for large quantities
   • For example: 
     • Modifier Group: Quantity
     • Modifiers: 10, 25, 50, 100
   • If guests will be placing orders for large quantities of items (more than 99) then these types of items must be configured as packages of a certain quantity of items through the use of modifiers and modifier groups
   • Should a guest try to order more than 99 of an individual item (for instance, 99 individual tacos) then they will encounter an error

NOTE: Any items that are bottomless / all-you-can-eat, xxx of the day, or subject to market pricing should be omitted from all Tableside Order & Pay menus.