LAUNCHED
1Internal Ordering Comments
We’ve introduced Internal Order Comments, allowing you to add notes visible only to your team — perfect for reminders, context, or approvals. The existing comments section is now labelled External Comments, which appear on the Purchase Order and are visible to suppliers for special requests or clarifications. Both types are clearly labelled on orders, with highlights when comments are present. For Central Kitchen (CPU) users, remember CPUs see only External Comments.
NOW
3Implement **New** Visible / Hidden Field
We’ve added a flexible Visible/Hidden field, making it easier to manage large product lists without the limitations of archiving. Hidden items are removed from key dropdowns but shown with a strikethrough elsewhere, prompting users to consider alternatives in orders, recipes, or stocktakes. This update includes a Bulk Hide tool and new filtered views to keep the system cleaner and more responsive.
App: Item Recipe Cards
Our new Recipe Cards display full item details, including recipe lines, allergens, nutritional information, cooking instructions and ingredients, all in one place. They are a powerful tool for both back and front of house, improving staff knowledge, training and efficiency while saving time, reducing costs and supporting sustainability.
Native Square POS Integration
We are developing a native Square integration to strengthen our POS connectivity and support an even wider range of hospitality businesses. This integration will allow Hops to automatically sync sales, payment and product data from Square, giving operators clearer insights into their performance. By bringing together POS data with the rest of the Hops platform, we aim to help teams streamline workflows, improve decision making and better understand their business.
NEXT
1New Stock Flow
We are consulting with our users to introduce a new streamlined Stocktake flow that will split the Stock Take Count entry process with the Stock Take Period Analysis. This will enable users to divide tasks clearly amongst staff and provide guidance and education and best practices and results.