Building the room service menu
The menu is what the guest sees in their pocket. A clear menu with photos, honest tags and accurate availability is the single biggest lever on room-service revenue.
01Categories and items
Group items into categories the way a guest thinks — Breakfast, Mains, Sides, Desserts, Beverages — rather than the way the kitchen is organised. Each item takes a name, price, a short description and, ideally, a photo.
A photographed item consistently outsells the same item as text alone, so it is worth the effort on your top sellers first.
02Diet markers and modifiers
Mark items veg or non-veg so guests can filter at a glance, and add modifiers for real choices — spice level, no onion, extra portion. Modifiers travel with the order to the kitchen ticket, so the pass sees exactly what to make.
03Marking an item unavailable
When the kitchen runs out, mark the item unavailable with one tap and it greys out in the guest menu immediately — no more accepting orders you can't fulfil. Bring it back the same way when it's restocked.
This is faster and less error-prone than deleting the item, which loses its price and history.