Before you start
- Prices, VAT and service charge are right in Accounting, and no bill term that should not apply is left active: every active term applies to every bill (VAT, service charge, discounts and bill numbers).
- The printers work. After any change to the printing, send a one-item test order to each station and void it: the ticket and the cancel ticket should both print (Printers for kitchen tickets and bills).
- Staff have a branch and the right role, and the people who void have a Secret Key. Decide whether Allow Void Without Manager PIN stays off (Staff: users, roles, waiters and the secret key, Restaurant POS Settings).
- Stations, courses, recipes and the default store are set where the menu needs them (Kitchen stations and product group routing, Recipes: what a dish takes out of stock).
- Ready to open
Prices, VAT and service charge are right in Accounting (VAT, service charge, discounts and bill numbers). The printers work (Printers for kitchen tickets and bills). Staff can sign in with the right role (Staff: users, roles, waiters and the secret key).
- Corrections
Handle voids that need a manager, comps and discounts (Void an item, Discounts and complimentary dishes). Process or check sales returns (Sales Return: give back items of a paid bill).
- Watch the floor
Use the Floor Plan counters and Reports › Peak Hours to see how busy the room is (Best sellers, categories, peak hours and table performance).
- Read the day
Reports › Daily Sales Summary for the day's sales, Void / Comp Audit for what was voided and comped, Bill History for any bill (Restaurant Reports: the day's sales, Bill History, Void / Comp Audit and Returns). Print the Z-Report.
- Check the cash
Read each cashier's shift summary and the variance (Open and close the cash shift). Look at the Due Bill Summary for unbilled tables (Floor View and the Due Bill Summary).
- Keep the setup
Add a dish in Accounting (The menu: dishes and drinks are products), a recipe (Recipes: what a dish takes out of stock), a table (Floors and tables), a station (Kitchen stations and product group routing), and review the void rule (Restaurant POS Settings).
End of the day
- Daily Sales Summary and the Z-Report for the day are printed (Restaurant Reports: the day's sales).
- Void / Comp Audit is read: it lists every void and comp with its reason and the waiter of the table, but not the login that did it (Bill History, Void / Comp Audit and Returns).
- Each cashier's shift is closed and its variance is read. With two cashiers on shift the figures include both, so compare them together (Open and close the cash shift).
- Floor View › Due Bill Summary shows no table left unbilled (Floor View and the Due Bill Summary).
- Bill History shows only the latest 100 bills of the range: pick one day to reach an older bill (Bill History, Void / Comp Audit and Returns).