Setting Up the Bar Menu: Categories and Item Cards
Setting Up the Bar Menu: Categories and Item Cards
Section titled “Setting Up the Bar Menu: Categories and Item Cards”The bar menu is the catalog from which the cashier selects items when creating an order. Customers using the IZI mobile app also see this catalog. A well-structured set of categories and complete item cards speed up operations and provide accurate analytics.
What to Prepare Before You Start
Section titled “What to Prepare Before You Start”Before configuring, collect:
- All menu items with names as you want customers to see them
- Selling price for each item
- Purchase price (for margin analytics — optional but recommended)
- Category assignments
Permissions: catalog configuration is available to the owner and to staff assigned a custom role with product management permissions. The Administrator — the only built-in staff role in IZI — can view the catalog when creating orders but does not have editing rights. To grant editing access to a team member, create a custom role with the relevant permissions.
Step 1. Open the Bar Settings Section
Section titled “Step 1. Open the Bar Settings Section”In the IZI CRM sidebar, go to Settings → Bar (or Settings → Bar Catalog — depends on the version). Two main sections: categories and item list.
Step 2. Create the Category Structure
Section titled “Step 2. Create the Category Structure”Before adding items, create categories. Click Add Category, enter a name.
Principles of good structure:
Group by product type, not by brand. “Energy Drinks” is a good category; “Red Bull” is not — when a new brand arrives, you will have to create another one.
Typical set for a gaming center:
| Category | What It Includes |
|---|---|
| Drinks | Water, juices, soft drinks |
| Soda | Cola, lemonade, tonic |
| Energy Drinks | Red Bull, Monster, Burn |
| Snacks | Chips, nuts, crackers |
| Hot Beverages | Coffee, tea, hot chocolate |
| Desserts | Chocolate bars, candy, cookies |
If the menu has fewer than 20 items — 3–4 categories are enough. More than 40 items — 6–8 categories.
Category order affects how they appear to the cashier. Put the most popular ones first.
Step 3. Create an Item Card
Section titled “Step 3. Create an Item Card”In the relevant category, click Add Item. Fill in the fields.
Write it as the customer will see it in the menu. Be specific: “Still Water 500ml”, “Red Bull 250ml”, “Lays Sour Cream Chips 70g”. Not “water”, not “energy drink” without specification.
If selling the same product in different sizes (coffee S and coffee L) — create separate cards for each variant. This gives accurate analytics and eliminates cashier errors.
Selling Price
Section titled “Selling Price”The amount the customer pays. Set now, can be changed at any time. Changes take effect immediately for new orders — already-open unclosed orders do not reprice.
How to calculate the right price → Bar Pricing: Target Margin.
Purchase Price
Section titled “Purchase Price”What you pay the supplier per unit. Required for margin calculation (bar margin). Without this field the bar operates, but profit analytics is unavailable.
Update the purchase price every time the supplier changes their price — otherwise margin analytics will be inaccurate.
Unit of Measurement
Section titled “Unit of Measurement”Unit, pack, portion, gram. Choose what you physically track. If you buy by the case and sell by the unit — unit is “each,” and in receipts you specify the number of units per case.
Optional, but improves cashier accuracy. Upload a product photo — the cashier sees an image alongside the name when creating an order. Especially important when several similar items exist.
Recommended specs: square image, at least 400×400 pixels, white or neutral background.
Availability
Section titled “Availability”The “Available / Unavailable” toggle controls item visibility in the order catalog. If an item is temporarily out of stock but you plan to bring it back — switch off the toggle instead of deleting the card. Sales history is preserved.
An item with zero stock is blocked automatically — the toggle returns to available state automatically once stock is replenished.
Step 4. Set Opening Stock Levels
Section titled “Step 4. Set Opening Stock Levels”Cards are created, but the system does not yet know how much product is physically on hand. Run the first receipt.
Go to Warehouse → Receipt (or Bar → Warehouse → Receipt). For each item, enter the starting quantity. Confirm the operation.
After this, each sale automatically reduces the balance. When it reaches zero — the item is blocked for ordering.
More on warehouse tracking — Warehouse in IZI: Inventory Management.
Step 5. Review the Catalog from the Cashier’s Perspective
Section titled “Step 5. Review the Catalog from the Cashier’s Perspective”Go to Bar → New Order. Browse all categories. Check:
- All items display with correct names and prices
- No item is accidentally hidden
- Photos loaded correctly (if added)
- Item order within categories is intuitive
Updating the Catalog
Section titled “Updating the Catalog”The catalog is a living document. Update it with every change to the menu or prices.
Change a price — open the item card, update the “Selling Price” field, save.
Add a new item — same card creation procedure.
Remove an item permanently — delete the card. Order history with this item is preserved.
Remove an item temporarily — toggle availability off or set stock to zero.
Rename or change category — edit the card at any time without restrictions.
Common Setup Mistakes
Section titled “Common Setup Mistakes”One generic name for different sizes. “Coffee” as one item — the cashier decides the size. Different sizes = different cards: “Coffee 200ml” and “Coffee 400ml.”
Purchase price not updated. The supplier raised the price, you updated the selling price — but forgot the purchase price. Margin analytics shows a false picture.
Too many small categories. Every “special” item in its own category — the cashier searches for too long. Group similar items together.
Stock not set up. Cards exist, stock is not entered — all items are immediately blocked. The first receipt must be processed before the bar opens.
What’s Next
Section titled “What’s Next”- Order from Customer’s PC: Workflow — how orders work through the mobile app
- Bar Pricing: Target Margin — how to calculate the right prices
- Bar Margin: How to Measure and Improve — managing bar profitability
- Warehouse in IZI: Inventory Management — how stock levels work
Frequently asked questions
Who can edit the bar menu in IZI?
Catalog editing is available to the owner and to staff with a custom role that includes product management permissions. The Administrator (the built-in staff role) can view the catalog when creating orders but cannot modify it. To give a staff member editing rights, create a custom role with the relevant permissions and assign it to them.
How many categories are optimal for a gaming center bar?
5–8 categories. Fewer — easier when ordering. More — the cashier wastes time searching. Typical set: Drinks, Energy Drinks, Snacks, Hot Beverages, Desserts.
How do I temporarily remove an item without deleting it?
Toggle the 'Available' switch to inactive on the item card. The item disappears from the order catalog but remains in history and analytics.
Is it required to upload an item photo?
No. But photos speed up the cashier's work — less chance of confusing items when creating an order. Especially important with a large menu.
What happens if I do not enter a purchase price?
The bar works without it. But margin analytics cannot be calculated — only revenue will be shown, with no profit data. It is recommended to fill it in for managing bar economics.
Can I move an item from one category to another?
Yes. Open the item card, change the category, save. The change takes effect immediately.
How do I quickly copy a similar item?
If the interface has a duplicate button — use it. If not — create a new item manually. This is faster than editing an existing one to make a new variant.
Does the order of items in a category affect the cashier's screen?
Yes. Items appear in the order they are arranged in the category. Put the most popular ones first — the cashier will find them faster.