Director: Menu Lists, Markets, Recipes
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      3. Director: Menu Lists, Markets, Recipes

      SYNCING DIRECTOR MENU LISTS & RECIPES USING MARKETS

      Syncing Director Menu Lists & Recipes using Markets

      With Director-controlled accounts, you have the option to create Corporate Menu Lists & Recipes. When you manage your Recipes at Director you must assign each Menu List to a Market, and also allocate Markets to the stores. See the article titled Markets at Director for further details on the function of Markets within the system.

      To sync Director Menu Lists & Recipes using Markets from the director level:

      Step 1: Setup Markets at Director

      Navigate to Stores & Markets > Markets > + Add Market.

      **Best Practices** We recommend creating a Global Market, which is assigned to all of your Stores. If you also have regional menus or different concept menus (with different recipes/items for the various regions/concepts), you should also make markets for each of these, like in the image below.

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      Step 2: Allocate Markets to Stores at Director

      To allocate markets to stores (or check current allocations), go to Stores & Markets > Stores. On here you can see the tags of any allocated Markets under the Markets column. To allocate further use the check box at the left and click the Markets button, then choose which Market to allocate the store to.

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      Step 3: Select Market when Creating Menu Lists

      See the article titled Creating/Editing Menu Lists for a deep dive on this, but keep in mind that when you create New Menu Lists you must select a Market. This is accessed by going to Recipes > Menu Lists > + New Menu List.

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      Step 4: Sync Stores

      To push down recipes and any changes you've made to your stores, be sure to do a Store Sync, by going to Store Sync in the navigation and clicking Sync Stores.

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      FAQs

      In terms of deciding how to organize your Menu Lists and Markets, you should ask yourself -
      • For Menu Lists: How do I organize my menus?
        • Bar Example: Cocktails, Beers, Top Shelf, Seasonal, Wines By The Bottle, Wines By The Glass, etc...
        • Food Example: Appetizers, Entrees, Sides, Desserts, Seasonal, etc...
      • For Markets: How do I conceptually organize or group my stores?
        • Typically this is done regionally, with a Global market that all stores are allocated to, and additional Regional markets (e.g. Texas, or Northwest, South, etc...) if you require different recipes for different vendors
        • Can also be done by concepts - if you have multiple stores in the same Director brand but where certain stores have different concepts, you may have a different Market, and thus also Menu Lists to support this.