Updated
Prepare the item
Write a clear name, description, sale unit and price. Explain whether the customer receives one portion, a whole tray or another quantity. Check ingredient and dietary descriptions against your actual recipe instead of copying sample text.
Organize the menu
Put products into categories that help a customer find the right offering. Use consistent names rather than duplicate categories with slightly different spelling. Ingredients and stock items describe what you use; products describe what you sell.
Review the saved product
Check the name, description, status and price after saving. If the item is sold online, inspect its customer-facing representation and sales connection. Do not create multiple products to work around a linking problem without understanding the stock and reporting effects.
When details change
Update the authoritative product record and recheck the places where it appears. Review scheduled specials and other promotional copy for outdated claims. Keep historical order details as records of what was agreed at the time rather than rewriting them to match today's menu.
Need help with this task? Contact Chyve with the relevant business and record reference. Keep passwords and private access links out of your message.