HUNGRY Tech Updates

When editing chef or client price on a proposal or order item, the original menu item price now appears beneath the input field so you can see exactly how much the price has changed. The original base pricing (cost, price, and retail price) is now saved on each order and proposal item, along with a calculated discount or markup amount — all visible as new fields in Looker at the line item level.

CN Managers can now remove and unlink a food partner from a specific market directly in Admin — no developer involvement needed. You’ll see an “Unlink” button next to each market on the food partner’s profile. Clicking it will prompt a confirmation before removing the partner from that market and cleaning up all associated settings automatically.

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A new Co-Branding Settings section is now available in Client Profile settings in Admin. When the “Use co-branding elements” checkbox is enabled, you can select a co-brand per location in GO Client Settings, which activates a branded top nav on that client’s Group Order experience.

This is currently only set up for the pending Roku deal, but the feature is now built to support other co-branded clients as well. If you need a co-brand UI for your client, please submit a formal tech request ticket and it will appear in the dropdown once it’s been set up for you.

Fixed a bug where users who added items from multiple days to their cart received a “Cannot add to cart because menu data could not be found” error when trying to update quantities on an item from a day they weren’t actively viewing. The ordering site now correctly looks up menu data from the original cart item, matching how the mobile app already handled this.

Fixed a bug where the weekly chef schedule reminder email excluded orders that had a Friday cutoff but a dropoff within the upcoming Monday–Friday window. The email now looks up orders by dropoff time rather than cutoff time, so all relevant orders are included regardless of when their cutoff falls.

The temperature guidance banner on the Chef PDF has been updated to clarify that room-temperature items are exempt from temperature checks at pick-up. HOT foods must still be above 140°F and COLD foods below 40°F — drivers will ask chefs to reheat or reject food that falls outside this range, but room-temp items are not subject to the same thresholds.