Set price, quantity, and availability

Edit the menu item and set:

• Price: what the customer pays for one unit or package.
• Quantity: the total you can make for that menu week. Orders draw down from this number; leave it blank for no limit.
• Availability: whether the item is visible and orderable.
• Order cutoff: inherited from your kitchen-wide Orders close rule; use Adjust pickup & cutoff on the item only when one item needs a different deadline. The order cutoff is enforced when the customer submits.

Save, then verify the item’s status from the public menu. When nothing is left, Stovefront protects the item from additional orders and shows it as sold out when the storefront supports that state.

Quantity is the total, not what is left

Once a week is published, the Menu editor shows how many are left and how many have sold under each quantity field (for example, 7 left · 5 sold). The number in the field stays the total you are making, so you can raise or lower it without losing track of sales. Publishing the week again keeps what has already sold: a total of 12 with 5 sold still leaves 7.