# Menus and sales channels
[Task map](tasks.txt) | [Cost interpretation](costs.txt)

Define one sale unit and its actual composition first. Ingredients/preparations must be available, and channel definitions must exist in [Settings](settings.txt).

## Compose and price
1. Open [เมนู](https://tangraka.com/menus), inspect existing items and choose “เพิ่มเมนู” when needed.
2. In “ข้อมูลเมนู”, enter “ชื่อเมนู”; use code/category when relevant. Keep SOP consistent with one sale unit.
3. “วัตถุดิบในเมนู” → “เพิ่มรายการ”: select “วัตถุดิบ” or “สูตรเตรียม”. Enter quantity and unit on every row. Already-added items show “เพิ่มแล้ว”.
4. Inspect costs and warnings. Resolve blank quantities and unexplained zero costs before claiming a complete menu.
5. In “ช่องทางการขาย” → “เพิ่มช่องทาง”, choose each needed definition and enter its “ราคาขาย (บาท)”. Check every channel independently.
6. Read the “คอมมิชชัน (GP)” and “VAT บน GP” on each card. Expand “ค่าใช้จ่ายเสริม” and “ส่วนลด” and select only those that apply.
7. Check packaging, cost and profit for each card. “บันทึก”, wait, reopen and inspect both tabs and all selected channels.

If a prerequisite is missing, resolve the current draft before navigating away. Creating an extra-cost or discount definition alone does not apply it to a menu.
Use the member's actual commercial terms. Do not infer a fee from a platform name or color.

## Final customer packaging
Place the final customer box/cup/bag directly in the menu, assigned to a category marked as packaging if it should be excluded by channel.
“ช่องทางการขายนี้ไม่ได้ใช้บรรจุภัณฑ์” allows a channel to omit direct packaging, such as reusable dine-in service. Inspect the resulting cost.
The channel provides a default; a menu may override it. “กลับไปใช้ค่าตั้งต้นจากช่องทาง” restores inheritance. Save the menu afterward.
Preparation-consumed packaging remains part of the BOM cost. Do not remove already-incurred preparation cost when changing final packaging.
For a one-menu change, prefer its applicable override. Before changing a shared channel default, review affected menus and verify the resulting saved states.

## Price helper
Open “ตัวช่วยตั้งราคา (ตัวเลือกเสริม)” on the relevant card. Enter the intended Food Cost percentage, inspect the suggestion, then choose the visible action to apply it.
Applying updates the menu draft; “บันทึก” is still required. Reopen to verify the actual price, which can differ in precision from a rounded suggestion badge.
The helper relates food cost to selling price. It is not a target net-profit setting. Review commission, extra costs and discounts separately before advising that a price is suitable.
Help the member distinguish cost-based price suggestions from market demand and complete business profitability.