Inspect the actual ordering views
Review staff order entry and the eligible published customer menu. Confirm names, categories, descriptions and availability. A correct back-office field helps only when its intended ordering channel presents it clearly.
Check choices with their prices
Test a common variation and modifier, then inspect the reviewed price. Confirm what is published and what remains a draft. Old orders should retain captured choices and prices after later catalogue changes.
Distinguish a pause from stock
Manual availability is an operating decision. Recipe-linked stock validation belongs to the configured Inventory workflow. Review both where used; toggling a dish should not be assumed to change ingredient quantities or outside delivery menus.
Review recipe implications
Where stock deductions are enabled, test standard and option-bearing dishes against their reviewed recipes. Ingredient units, portions and lots matter. Test a shortage before a guest depends on the order.
Keep dietary information accurate
Ask the kitchen to review ingredients and dietary statements. A label cannot guarantee allergen absence or prevent cross-contact. Update information and operating checks together when sourcing or preparation changes.
Assign responsibility for reopening
Choose who confirms a dish can return and who reopens new customer requests after a pause. Communicate across channels and check a fresh guest view. Existing request recovery and new-request availability are separate concerns.