Training Session 1 - 25/02

This training recording introduces venue management on the me&u 2.0 platform, focusing on the differences from version 1.0. The session demonstrates navigating the new backend, importing products from a Point of Sale (POS), and configuring menu features like upsells and nesting.1

Key Topics Covered:

• Navigation and Access: Introduction to the new backend URL and the process for migrating user accounts.2
• Terminology Changes: Updated terms for platform features, such as "sections" now referring to subcategories.3
• Product Management: Procedures for importing, editing, and organizing menu items and categories.4
• Nesting and Variants: Grouping multiple POS items (e.g., different glass sizes) into a single customer-facing product.5
• Modifiers and Upsells: Distinguishing between standard modifiers and visual, product-linked upsells.6
• Pricing and Specials: Setting price adjustments, automated daily specials, and time-based category availability.7
• Operational Controls: Managing live orders, setting category wait times, and using the "snooze" feature for ordering.8
• Customer Experience: Enhancements including personalized recommendation carousels, multi-language support, and Velocity integration.

Training Session 2 - 03/04

The training recording covers key features and workflows in me&u 2.0, focusing on menu management and product setup.

• Footy Jugs Setup: Two options for displaying time-limited specials — as a standalone category or within an existing category — visible only between Thursday and Sunday. Setup can be done at brand level with minor tweaks per venue.
• Ordering Types: Overview of dining, pickup, and in-venue delivery settings, including customisable fields (e.g. room number vs table number) and order-level notes per ordering type.
• Ordering Windows: Ability to enable pre-ordering with configurable time blocks, order caps per block, and docket print timing (default 45 minutes before pickup).
• Visual Menu: Every venue gets a food-only visual menu by default; categories can be added to it and restricted by table group.
• Master Sites & Price Tiers: Brands are organised into price tier orgs to make bulk copying of categories, upsells, and price adjustments to the right venues faster and more targeted.
• Monthly Specials: Two approaches discussed — upsell-based (toggle on/off each month) vs. copying a full category — with complexity arising from beer segmentation varying by venue and state.
• Combos: How to build meal deal combos using duplicated products, upsells, and price adjustments to avoid discounting products across the whole menu.

Training Session 3 - 11/03