Sizes and extras: how guests add on without getting lost

A long extras list reads like homework. Two clear choices read like an order. The difference shows in the average ticket.

An extra is profitable when it is understood. “You can add” with no price and people skip it. Twenty choices on a sandwich and people close it. The middle is a few options, with prices showing.

This is not only kitchen complexity. It is the card in a guest’s hand while they talk.

1. Size before extras

Small / medium / large is a fast decision. Then extras. Reverse it and they are doing maths before they know the portion.

Better: size is required when price depends on it. Extras are optional. Do not dump both into one crowded list.

2. Price next to the name

“Extra cheese” with no number feels risky. People assume a surprise on the bill.

Better: write +15 EGP. If it is free, write free. A blank is not elegant. It is suspicion.

3. Five is better than fifteen

A rare extra that sells once a month still dirties the screen every day.

Better: show what actually gets ordered. The rest belongs in notes, or it comes off. The kitchen will thank you too.

4. Required should not feel like a trap

A required choice that does not look required means they tap confirm and get rejected. It feels like a trick.

Better: a “pick a size” line before the basket. The button waits until the choice is made — no red message afterwards.

5. The kitchen sees what was sold

An extra negotiated in chat and missing on the ticket is a short plate. The rating comes back as “you forgot.”

Better: the ticket lists size and extras as clear lines. Not a note that might get read.

A one-item test

Take the bestselling sandwich. Cut extras to five and show prices. Compare its average with last week. If it rose without raising the base price — clarity was the increase.

menutables has modifier groups on the item, and the basket updates the price. Start free and make extras a margin path, not a reading test.