Sub Items | SpotOn Restaurant BOH

A Sub Item group is a different way to present choices while ordering a Menu Item. Modifiers are generally easier for order entry, and they tend to create more readable kitchen tickets. If it’s possible to meet a requirement with Modifiers, they are the preferred choice.

Sub items are choices that pop up after ordering a menu item, but they use a Menu Item Group instead of a Modifier Group. The Menu Items in this group are the choices. If a menu item group exists only to provide sub items, consider hiding the group and/or items from search and online ordering. A group like this should probably not be added to any Menu Screens. If the intent is to allow make half-and-half pizzas, it should not be possible to order half of a pizza.

These are some requirements that cannot be easily met with modifiers:

• Different selections require different options at the next stage. If the an entrée offers a choice between Fries and Salad as a side, the Fries / Salad choice should be implemented as a sub item group. The Fries may not need a follow-up choice, but the Salad probably needs a Dressing choice. Modifiers do not provide a way to ask the dressing question only when the salad option is selected.

• A choice needs to be tracked in reporting as an item. If it’s important to track the sales of Fries as a side together with Fries ordered a la carte, use a sub item. Modifiers are still tracked in reporting. If front-of-house usability benefits from implementing Fries as a modifier, the sales can easily be calculated by adding the Fries item to the Fries modifier.

• The same choice can be selected more than once. If a meal comes with two sides, it’s possible that the guest will want two portions of the same side. If a modifier is already chosen, selecting the same button again will remove it. Sub item groups allow selecting the same button more than once to increase the quantity ordered. A similar outcome can be achieved by linking the same modifier group to an item multiple times, and the specific circumstances determine which method is better.

• A choice needs to follow a different print routing than the item. Modifiers will always print with the item, but sub items can be configured to follow their own requisition group or to follow the parent item. This is important in kitchen environments where the Fry cook is not meant to get a ticket for the Salad.

• Half-and-half pizza. If a guest is allowed to combine two specialty pizzas into one half-and-half pizza (i.e. one large pizza, half Meat Lover and half Supreme), sub item items are often the best way to calculate the correct price. This is not necessary for adding or removing individual toppings on half of a pizza, only for combining two distinct menu items.

• The choice needs to be affected by a pricing event. Modifiers cannot be made unavailable or have their prices changed by pricing events. In some cases, affecting the price or availability of the menu item is as good as affecting the modifier. If not, consider using sub items.

• Menu Item Reusability. If a dinner entrée comes with a choice of sides, and the choices all exist as menu items as the Sides menu item group, consider using that as a sub item group. Differences in price can easily be handled with a Price Level. Not only does this save time, but it can make future menu changes easier by eliminating confusing duplicates. There are also advantages in front of house functionality. If all occurrences of Fries are the same menu item, a user can 86 the item and it will appear as out-of-stock in both the Sides menu and the sub item group offering side choices for entrees.