Bar Menu Setup

Before you can take bar orders in IZI, you need a product catalogue: categories that group your menu, products with selling and cost prices, and an opening stock count. This is a one-time setup that you update as your assortment changes. Getting it right means your cashiers find items quickly, your margins are tracked automatically, and stock alerts fire at the right moment.

What you will need

• Owner access, or a custom role with catalogue permissions, in IZI CRM (IZI has one built-in staff role — Administrator — with base club-level rights; to give a staff member dedicated catalogue access, create a custom role in Settings → Roles)
• A list of all menu items with selling price and cost price per unit
• Product photos (optional — helpful for cashiers to avoid mix-ups on busy shifts)

Step 1 — Open bar settings

In the sidebar choose Settings → Bar (some interface versions label this Bar Catalogue).

Step 2 — Create categories

Click Add category. Enter a name: Drinks, Snacks, Hot food, Alcohol, Desserts — any grouping that matches how your cashiers think during a shift.

Practical tip: keep to 6–8 categories. More than that and cashiers waste time scrolling when a queue is building up.

Step 3 — Add products

Inside the target category click Add product and fill in:

• Name — what appears on the order screen: “Water 0.5 L”, “Energy drink 250 ml”, “Crisps”.
• Selling price — the amount the client pays.
• Cost price — what you pay the supplier. IZI uses this to calculate margin automatically — see bar margins.
• Unit of measurement — piece, pack, portion. Use whatever matches your physical stock-keeping.
• Photo (optional) — JPEG or PNG. Helps cashiers distinguish similar-looking items at a glance.

Toggle Active to on, then save. The product is immediately available in the bar order interface.

Step 4 — Set initial stock

A newly created product has zero stock, so IZI will block it from orders until a quantity is recorded.

Go to Warehouse → Receiving, add each product, and enter the opening quantity. IZI registers this as the starting balance. From that point every sale reduces the stock counter and every subsequent receiving entry adds to it.

When stock reaches zero, the product is automatically blocked from new orders — no manual toggling needed.

Step 5 — Verify the catalogue

Open Bar → New order and check:

• All products are visible and grouped under the right categories.
• Prices match your price list.
• No category is empty.

Fix anything before opening the shift so cashiers don’t hit missing items mid-order.

Updating the catalogue

You will need to edit the catalogue as your assortment evolves:

• Change a price — open the product card, edit the Selling price field. The new price applies to all orders created from that moment.
• Add a new product — same procedure as the initial setup.
• Move a product to another category — open the card and change the Category field. Takes effect immediately.
• Remove a product permanently — delete it from the catalogue. Past orders referencing it are unaffected.
• Temporarily stop selling a product — set stock to zero (or deactivate the product). IZI blocks it automatically; re-enable by logging stock in Warehouse → Receiving.

Restocking

Every time you receive a delivery, log it in IZI: Warehouse → Receiving. The system adds the new quantity to the current balance. This keeps your stock counters accurate and ensures the right products get blocked when they run out.

To understand when to reorder and how to track profitability — see bar pricing.

See also

• Bar overview
• Take an order at the counter
• Bar pricing
• Bar orders flow