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Ask a questionRestaurant owners, comparing notes
Questions about running a restaurant on Get Menu, answered by the team and kept public so the next person finds them. Also see the help centre.
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The POS says a shift is already open. What now?Somebody left the last one running on that machine. Go to the closing screen, count what is in the drawer now, add a note saying the shift was left open, and close it. Then start the day again with a AnsweredCan I run more than one kitchen display system, one for the grill and one for the drinks bar?Yes, as many as you like, because the yearly price covers every device. Pair each screen under Settings → The POS as A screen in the kitchen, then on each screen tap the station button across the top AnsweredCan the kitchen screen show table orders and delivery orders on separate lists?Not by type. The kitchen screen is one list in the order tickets arrived, whether they came from the counter, a table, the [ordering page](/ordering-system) or a delivery app, because the cook works i AnsweredThe low stock WhatsApp woke my manager at one in the morning. Can I stop it at night?Not by time. The low stock warning goes to your managers group the moment a dish's count drops past its alert level, whatever the hour, because it is an order message and not marketing. It is sent onc AnsweredAre my customers' phone numbers ever deleted by your clean-up?No. The scheduled clean-up removes message CONTENT, delivery pins and notes after a period — the things that describe what happened. Who your customers are, and what they spent, is your business recor AnsweredHow do I see how many orders came from the table QR codes and how many were delivery?Open Reports → Monthly statements and download the XLSX. On the Summary sheet, How orders arrived splits delivery from [dine-in](/docs/dine-in), with a count and an amount for each, and How customers AnsweredA table wants separate bills. What do I press?Open the table and press Split the bill. Stay on By item, tap a dish in the list on the left, then tap the bill it belongs to. Press + Another bill for each extra person, up to twelve bills on one tab AnsweredA customer booked an order for 7pm tomorrow. When does my kitchen actually find out?Twice. Your managers' group gets a ticket the moment it is booked, marked SCHEDULED with the day and the time, so you can plan. Then, at the slot time minus your delivery ETA, the group is told to sta AnsweredThere is 'account credit' on my billing page that I never paid in. Where did it come from?Usually a downgrade that left you in credit, or a payment larger than the bill it was against. It is applied automatically to your next invoices until it runs out — nothing to claim, nothing to press. AnsweredCan my booking form take a deposit from the guest?No. Table reservation software here takes a name, and optionally a WhatsApp number and a note, and nothing is paid online. A booking is a record of what the guest asked for, shown to you on Orders → R AnsweredCan I do all this from my phone in the store cupboard?Yes. The admin works in a phone browser, so ingredients, recipes, [purchase orders](/docs/stock-suppliers), stock takes and wastage can all be done standing in front of the shelf. There is no separate AnsweredHow do I match the app's product codes to my dishes?On the Delivery apps page, scroll to Which dish is which. Choose the app, type the code the app uses for the dish, pick your dish, and Save. Do the busy dishes first and leave the long tail for a quie AnsweredCan I take a booking over the phone myself?Yes. The same page has a Book form at the bottom: name, people, when, phone, a table if you want to give one, and notes. It joins the same list as the ones guests make, and each row says which way it AnsweredIs my restaurant too small for a point of sale system?If you take money and cook food, no. The question worth asking is not size but whether you currently know what you sold yesterday and whether the drawer was right. If the answer is a shrug, a POS pays AnsweredHow does a channel partner actually get paid?You are not paid by us — you are paid by your restaurants, and you settle with us for your partner price. Settlements are per restaurant per month and are made only from money that actually arrived, s AnsweredWhat is a par level and how do I pick one?The amount you always want on the shelf. Below it, the ingredient shows as low and the top of Menu, then Ingredients & suppliers counts how many are short. A good first par is what you get through bet AnsweredDoes this work as a POS for a bar and restaurant?It does the parts that matter: a running tab per table, rounds sent to the kitchen or to a bar printer as they are ordered, splitting the bill by item or evenly, and a service charge on tables. Drinks AnsweredDoes a refund come out of the drawer?Only a cash refund. Money going back onto a card changes the report and not the tray, so recording it as cash would make your count wrong by exactly the refund. A cash refund comes off what the drawer AnsweredWhy is my partner balance shown per currency instead of as one number?Because your restaurants may be billed in different currencies, and adding them together produces a figure that is true in none of them. Each currency gets its own balance. A partner whose restaurants AnsweredAs a channel partner, can I charge whatever I like?Above your partner price, yes. Below it you are refused, with the reason on screen — selling under what you pay us is a loss you would discover at settlement rather than at the point of sale. There is AnsweredCan my staff see each other's hours on the POS?No. The device only tells a person whether they have just clocked in or out. The hours themselves are on the dashboard, under Reports → Hours worked, which anybody with a dashboard login for your rest AnsweredWhat happens to a sale we could not send when it finally goes up?It depends why. If we simply could not be reached, the sale waits in the queue and tries again, because the money is already in the drawer. If we looked at it and said no, a dish that had run out for AnsweredHow much float should I put in the drawer?Enough small notes and coins to give change through a busy hour. Count what is really there rather than typing a round number you would like it to be, because the closing count measures against exactl AnsweredWhere do I see what I have earned in total, not just what is owed right now?Your affiliate dashboard shows both. The balance is what is outstanding today; beside it a lifetime summary shows what has already been paid to you and what you have earned overall. Both are per curre AnsweredCan I change which buttons my cashiers see first?Yes. Settings, then Arranging the POS. Drag tabs into the order you want, and drag your busiest dishes into the Most sold tab so they land on the first screen. There is also a box that fills Most sold Answered
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