Christmas Menus on Your Till: Prepare Prices, Pages and Staff
· Jasmine Apps
A Christmas menu till setup needs to be ready before the restaurant fills with people ordering dishes staff have not sold all year. Till Jasmine's catalogue and visual designer can organise the seasonal choices. The important control is that menu, price, screen and staff explanation agree on the actual service.
Start with the signed-off festive menu
Identify the approved dishes, drinks and serving choices, plus the service periods in which they are offered. Keep an owner for customer prices and the configured tax treatment. Use the menu version the kitchen will deliver, not a promotional draft. If Menu scan is used, review its suggested dishes, prices and categories before confirming additions. Seasonal menus often have package descriptions or prices positioned away from the item, so a person must resolve ambiguity.
Check the result: Prices and dates have one approved source.
Make festive items easy to identify
Use clear product names and a focused page or category arrangement that fits the existing till. The visual designer supports pages, folders, sizes and colours; those choices should preserve familiar navigation where possible. Avoid burying ordinary drinks under a completely unfamiliar December screen. Prepare an illustrative order with a festive meal, a normal bar drink and an additional item so staff can practise moving between the right groups. Keep any promotional calculation subject to the supported venue configuration.
Check the result: Staff can distinguish seasonal and ordinary items.
Check publication and the live layout
New catalogue entries need the approved publication step, and selling products need placement on a saved layout. Use the layout’s Save control, then inspect the actual terminal and the intended page. Test names and customer amounts through a non-live or authorised training journey. Check the configured payment route and receipt content as well as the product buttons. A festive page visible in the designer is incomplete evidence if another shift's trading till still shows a different arrangement.
Check the result: The paired till shows the approved menu.
Plan the end of the seasonal offer too
Choose who will review the catalogue and layout after the final festive service. Keep the change controlled so staff know which products remain available and which menu applies next. Preserve the records needed for completed sales and follow the supported catalogue housekeeping process. Do not treat a January tidy-up as permission to remove historic transaction information. Use the first few party services to record confusing buttons and correct one agreed issue at a time.
Check the result: Old offers do not remain live accidentally.
Put the plan into practice
Before the first party, sign off the menu version, product publication, saved festive page, receipts and training scenarios. Brief both regular and temporary colleagues. Put the review date for retiring the seasonal setup into the same plan.
Questions venue teams ask
Should we replace the whole till layout for Christmas? Usually a focused seasonal arrangement is easier to learn. Test it with common orders and the actual menu.
Does a menu photograph establish the selling price? Use the approved catalogue amount and manager review. Promotional design and till configuration are separate checks.
Example from the actual app
The actual Products & Categories page separates the product record from its On till placement, and the Till Layout screen separates selling pages from the Payment page. Use those real checks for this workflow. The dashboard’s hourly and payment-method views report the venue’s recorded sales; a layout change should be tested on the intended device before its effect on service is assessed. For this article’s festive reference check, use the signed-off seasonal menu. Verify prices and dates have one approved source.
A working checklist for your venue
| Check | What to do | Result to verify |
|---|---|---|
| Festive reference | Use the signed-off seasonal menu. | Prices and dates have one approved source. |
| Product naming | Identify festive dishes and serving choices. | Staff can distinguish seasonal and ordinary items. |
| Release sequence | Publish products and save the layout. | The paired till shows the approved menu. |
| Offer end | Agree when seasonal products are reviewed. | Old offers do not remain live accidentally. |
Use the checklist with a colleague who did not configure the workflow. Ask them to complete the ordinary task without coaching, then compare the result with the expected outcome. Record the point where they hesitate or need information from another shift. That observation gives you a specific improvement to make before extending the setup.
Discuss your own setup
Bring a small menu sample, the number of selling points and one awkward order or payment handover. Contact Us to discuss a Till Jasmine demonstration against those requirements.
Illustrations explain the workflow and are not product screenshots. Any numerical example is labelled illustrative and is not a customer result. Product wording and documented setup checks reviewed on 13 October 2026; confirm the features available in your current installation.