Visibility Criteria determines which cost centers have access to which items and information, and which cost centers can physically view those items. Recipes, items, and lists are all subject to Visibility Criteria. Visibility Criteria can be categorized into district and concept.
Separating by districts gives cost centers the ability to provide items of regional cuisine. For example, a restaurant chain whose primary menu item is pizza determines customers in Hawaii enjoy pineapple on their pizza. The organization sets the Visibility Criteria to enable Hawaiian cost centers to select and view the pineapple menu item. The organization can set the Visibility Criteria to hide the pineapple menu item from other cost centers.
An organization can also separate by concept. For example, a very large organization owns a seafood restaurant, an Italian restaurant, and a BBQ restaurant. The restaurant owner can set the Visibility Criteria to limit seafood menu items to the seafood restaurant, Italian menu items to the Italian restaurant, and menu items such as ribs and pulled pork to the BBQ restaurant.