Bulk import prices

Repricing a menu is the most common reason to use the bulk tools, and the one where the spreadsheet earns its place: an increase can be calculated, checked and reviewed before it ever touches the live menu.

The workflow

1. Export. Download as Excel from All items. Keep the file — it is your "before".
2. Copy the file and work on the copy.
3. Calculate the new prices in a working column, then paste the results as values into the price columns.
4. Round deliberately; there is no automatic rounding.
5. Delete the rows you are not changing.
6. Delete the category column.
7. Paste the remaining rows into Bulk create/update, with the correct category selected.
8. Save and read the counts.
9. Export again and compare against the "before" file.
10. Check the public menu signed out.

Read the counts

The confirmation reports N new items created, M items updated.

For a pure reprice, the created count must be zero. Anything else means titles did not match and you have just created duplicates. Stop, delete the new items, fix the titles from the export, and repeat.

Empty cells are your friend

A blank price cell is skipped, not applied. That means:

• you can reprice one format across a menu by filling only that column;
• you cannot accidentally blank a price by leaving its cell out;
• you cannot clear a price through an import — that is done on the item or inline on All items.

Price formatting

Enter plain values. Spreadsheet currency formatting can travel with the cell and end up stored as part of the price, which then appears on the menu exactly as stored.

If a PDF design needs a symbol around a price, use that dynamic price layer's Prefix or Suffix. The stored value should still follow one consistent convention because the public menu reads it directly.

One category at a time

The batch's category is applied to every row it touches, including updated ones. So for a reprice:

• import section by section;
• select the same category the items already have;
• nothing moves between sections.

Importing a whole menu with one category selected would file every item into that category.

Rounding and psychology

The tool stores what you type. If your pricing policy rounds to ,50 or ends prices in ,95, do it in the spreadsheet where you can apply it as a formula and see the whole column at once. Reviewing two hundred rounded prices in a column takes a minute; reviewing them in an admin list takes an afternoon.

Reprice across languages

Prices are shared across an item's translations, so a bulk reprice applies in every published language at once. There is no per-language price and no second import to run.

Wine lists

The wine list uses its own bulk screen rather than the generic one, but the workflow is identical: export, edit the four price columns, paste back through Bulk add wines from Excel or photo, review, save.

Because wine titles must match exactly, this is the workflow that depends most on keeping vintages out of titles.

After the reprice

• [ ] Created count is zero.
• [ ] Fresh export compared against the "before" file; only intended changes.
• [ ] No duplicates.
• [ ] Order re-checked, since matched items move to the end.
• [ ] Public menu read signed out, on a phone.
• [ ] Page cache or CDN purged if an old price persisted.
• [ ] Every circulating PDF regenerated.