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2.0 Terminology, Sections & Products

1) Accessing me&u 2.0 (Manage)

This is how you log into the new 2.0 backend. The URL has changed and passwords were reset during migration. Accessing the correct backend is critical, as 1.0 and 2.0 are completely separate systems.

2.0 is hosted on a new domain, and all users are required to reset their passwords during migration to ensure clean access and correct permissions.

Logging In

  • Go to manage.meandu.app
  • You will receive a “Welcome to me&u” email during migration.
  • Click the link and create a new password.
  • Log in using your existing email address.
  • Confirm you can see the correct venue access.


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2) Terminology Changes (1.0 → 2.0)

Some terminology has changed in 2.0. Understanding this avoids confusion when navigating the backend.

 

3) Categories (Menu Structure)

Categories are the foundation of your menu. Everything lives inside a category, and time blocks now control availability instead of services.

Think of categories as your highest-level structure (e.g. Food, Drinks, Specials). A clean category structure makes everything else easier: reporting, time blocks, batching and guest navigation.

Edit a Category

  • Go to Menu → Categories.
  • Click Edit next to a category.
  • Update:
    • Category name
    • Slug (URL)
    • Category type (Kitchen/Bar – reporting only)
    • Ordering types
    • Table groups
    • Background image
    • Hide when unavailable toggle
       

💡 Jeremy’s Top Tips:
1. Avoid creating a “graveyard category.” 2.0 encourages keeping menus clean so live items are easier to manage.

2. Set the slug the same as the category name — simple and clean.

3. If “Hide when unavailable” is OFF, the category becomes view-only (greyed out). This is useful if the kitchen isn’t open yet but guests can browse.
 

Reorder Categories

  1. Click Reposition.
  2. Drag and drop into customer-facing order.

The order here is exactly how guests will see categories on their device.

 

4) Sections (Subcategories)

Sections organise items within a category (e.g., White Wine, Red Wine)

These improve readability for guests and make large categories easier to navigate. They also support better operational structure when menus grow.

How to Create a Section

  1. Go to Your Menu > Menu Items.
  2. Click Main Menu.
  3. Click Create New Section. If you already have some sections created, find this button under all of the existing sections.
  4. Create your sections.
    1. Name: e.g. Entree
    2. Slug: just use the name of the section, e.g. entrees. Do not put any spaces and use all lowercase letters. If it is two words put a hyphen between the words e.g. share-plates
    3. Section Subheading: you can leave this blank. If you want to provide more information than the section heading e.g. for the entree you could write “great for 2 people”.
    5. Click Create.

Repeat the steps to add additional sections as needed. You will be able to edit them later.

Please note: If there are no menu items in your section, it will not show on your menu.

 

 

5) Products (Menu Items + Info Items)

Products are your menu items. 2.0 also allows “Info” items for communication (allergen notices, menu legends, etc.).

Products are where accuracy matters most — pricing, PLUs, allergens and dietary tags must align with POS and operational reality.

Edit a Product

  1. Open category → click product.
  2. Update:
    • Name
    • Description
    • PLU (critical)
    • Dietary tags
    • Allergen “contains” fields
    • Visibility toggles
    • Min/max quantity

💡 Jeremy’s Tip:
Only use detailed allergen “contains” fields if you can maintain them across ALL products, otherwise if it’s missed on one venue and not another, the customer could feel it is trustworthy and could end up ingesting an allergen. 

 

Q. If a product isn't assigned a price, will it publish?
A. Yes, it will publish in the system 
You can set the item to hidden until a price is applied, so it won’t be visible on the customer’s end.
There is a warning that appears when you try to save an item at £0
Sync will override this to the sysnet price overnight

6) Nested Products & Upgrades (Aka Variants)

Used for size variants (schooner/pint/jug, glass/bottle). Nest products together so guests see one product with size selection. 

When you're creating different sizes for drinks or food menu items, you need to create separate menu items and then nest the larger sizes within the smallest size of the item. Your customers will only see one menu item – the smallest size item – and can select the desired size once they click the item.

Nesting a Product

  1. Use the smallest size as the base product.
  2. Nest larger sizes under it.
  3. Create an Upgrade group (e.g., “Select Size”).
  4. Mark as Required.
  5. Add size options.
  6. Choose display format (full price vs +£ difference).
  7. Set pre-selected option.

In Manage me&u it will look like this:

Untitled (1).png

This is what it will look like on your menu:

Untitled (2).png

💡 Jeremy’s Tip:
Use “+ £X” pricing display for upgrades like schnitzel → parmigiana instead of showing full price.

Eg: Upgrade to a Parmigiana for +£5

7) Importing Items from POS (Bulk Operations)

Use this to quickly bring items from POS into me&u instead of creating manually.

This should always be your first step when adding new products — it maintains POS sync integrity and reduces manual error.

Importing Items

  1. Open category.
  2. Click Bulk Operations → Import from POS.
  3. Search by name or POS ID.
  4. Select items.
  5. Import into correct section.

After import:

  1. Clean up naming.
  2. Add description/image.
  3. Add dietary tags.
  4. Turn on visibility.

💡 Jeremy’s Tip:
Imported items are “not listed” by default, forcing you to clean them up before turning them live.

 

8) Ordering Types

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