Glossary / Modifier (POS)
What is Modifier (POS)?
Also known as: POS modifier, menu modifier, item modifier
A modifier is a POS option that customizes a menu item — a side choice, cook temperature, substitution, or add-on that may change the price. Modifiers capture how an item is actually ordered ('add avocado +$2,' 'no tomato,' 'medium-rare'), so staff need to know which options exist and what they cost.
In a point-of-sale system, the base item is only half the story. Modifiers hold the real detail: the choose-a-side, the upcharge for premium cheese, the cook temperature, the '86 the onions.' They're how a burger becomes exactly what the guest wants — and how the kitchen knows what to make.
Modifiers matter for training because they're where upsells and mistakes both live. A server who knows that adding avocado is +$2, or that a side of mac swaps in for an upcharge, protects both the guest experience and the check. One who doesn't either undersells or rings it wrong.
When ShiftTrained imports a menu from Toast or Square, it reads the modifiers too — so quiz questions can cover real ordering detail like 'which side costs extra with the burger?' or 'what cheese comes standard?' That's training on how the menu is actually sold, not just its printed names.
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Frequently Asked Questions
What is a modifier in a POS system?
A modifier is an option that customizes a menu item in the point-of-sale — a side selection, cook temperature, substitution, or paid add-on. Modifiers record how the item is actually ordered and often change the price, like 'add bacon +$2.'
Why do modifiers matter for staff training?
Modifiers are where upsells and ring-in errors happen. Staff who know which options exist and what they cost suggest add-ons confidently and ring orders correctly; staff who don't leave money on the table or send the wrong ticket to the kitchen.
Related terms
About the Author
Terry Psaltakis is a 30-year restaurant operator who has opened more than 20 concepts across multiple markets, in every role from dishwasher to Owner. He founded ShiftTrained in Chicago to solve a problem he lived for three decades: pre-shift meetings don't actually train staff. Terry writes about the operational side of restaurant training, AI in hospitality, and what works on the floor.
LinkedIn · terry@shifttrained.com
Last reviewed June 2026
“Since we started using ShiftTrained, wine sales for both bottle and by-the-glass are up 34%. The staff is not scared to talk about the wine anymore.”
George G. · Black Barrel · Chicago
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