Quick menu POS: try it before the line does.

Add your items with a name, price and category, then set modifiers like sizes and add-ons. Most owners put their menu board straight in, keeping the same categories customers see at the window. A 20-item menu usually takes around 15 minutes by hand. If your menu is in a spreadsheet or another POS, follow /help/import-your-menu/ or ask our onboarding team to help.

Put your best sellers on the first screen and keep categories few and obvious. Use modifiers instead of separate items, so a burger with three toppings is one button plus three taps, not a long scroll. Set up combos for the orders you hear most. Then practice a dozen fake orders before opening. Our /blog/speed-up-food-truck-line/ post has more line tricks.

Yes. Modifiers and variations handle sizes, add-ons, sauces, spice level and swaps, each with its own price or none at all. A taco can carry a protein choice, a salsa choice and an extra cheese charge in one item. Required choices stop a cashier from forgetting to ask. The /help/set-up-modifiers-and-sold-out/ guide walks through it step by step.

Flip the item to sold out on your device and it stops showing, both on the POS and on your online store. That way nobody pre-orders the last of the brisket and your staff do not ring something you cannot make. When the item is back, switch it on again. On busy days this one switch saves a lot of awkward refunds at the window.

Yes. You can build combo items, like a burger, fries and a drink at one price, with modifiers so the customer still picks the sauce or drink. Discounts can also be applied to a sale or item when you run a deal for one day. Combos speed up the line because one tap covers what used to be three. Track how they sell in your item reports.

Yes, for your online store at least. Photos show on the store your customers see, and a good picture of your signature dish does more selling than a long description. At the window, many owners keep the POS on text buttons because they read faster. Use a clear, well-lit photo taken on your own counter rather than a stock image, so customers get what they see.

Yes. You can keep a short event menu in its own category, or on the Fleet plan give each truck its own menu and prices. For a festival, trim the menu to your fastest items so the line moves. Catering orders can start as a quotation and become a sale once confirmed. Reports by location show how the event menu performed against a normal day.

Yes. Edit an item's price on your device and it applies to new sales right away and to your online store. That covers event pricing, a happy-hour deal or a supplier price jump. For short deals, a discount on the sale is often simpler than changing the base price and remembering to change it back. Every sale keeps the price it was rung at.

Add as many as your menu needs; the plans are not priced by item count. The real limit is speed at the window, since every extra button is another place to look. Most trucks do best with a focused menu of about 10 to 25 items plus modifiers. Keep seasonal items in their own category and hide them when they are not running.