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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.
- 1024 questions answered
- 18 topics
- Every question answered before it appears
What if the drawer is over rather than short?It shows as Over by, and it is treated exactly the same way: recorded, never hidden. Extra money usually means a customer was given short change at some point, so it deserves the same look as a shorta AnsweredCan I put more money on a card somebody already has?Yes. Click the code in the All cards list and use Top up. Type the amount and press Add. A cancelled card cannot be topped up. It is a tidy way to handle a regular who keeps coming back for another hu AnsweredHow does a customer get my card onto their phone?They are offered a link after they order, and one tap puts the card on the phone. There is also one automatic message telling a new customer the card exists, sent a few hours after their first order, AnsweredA customer paid cash on delivery and now wants a refund. What does the system do?The money side is yours, because no money ever moved through us. If the order is still live, cancel it with a reason and the customer is told, and stock, a [coupon](/docs/promotions) use and any loyal AnsweredDoes a refund put the food back into stock?Only if you say so. There is a tick for putting the items back, because a refund for a burnt steak must not put the steak back on the shelf. Tick it for something unopened, leave it for anything that AnsweredWhat should I ask any restaurant POS company before I sign?Five things. What does it cost in year two, not year one. Is the price per device or per restaurant. What happens on the day my internet fails. Can I get my sales out as a spreadsheet whenever I want. AnsweredHow do guests find my booking form?A Book a table button sits on your [ordering page](/ordering-system) under the header, on every page design. It opens your booking page at your own address followed by /book. That button is the way in AnsweredCan I see the food cost of my whole menu in one place?Yes. The Every dish table on Menu, then Recipes & food cost lists every dish with its price, its [food cost](/tools/menu-cost-calculator), its margin and how many ingredients it uses, and the heading AnsweredWhich plan do I need before guests can book a table?Growth or above, and at least one table switched on under Settings, Tables and QR ordering. Both have to be true. If the plan is right but there are no tables, your page will not show the Book a table AnsweredWhy can my manager not change the service charge?Because it is owner only, like the other settings that change what a customer is charged. A manager can run every table, take money and [split bills](/docs/tables-service), but the percentage itself i AnsweredI am one person on the counter with no manager. Is a POS system for a small restaurant like mine too much?It works fine with one person, because you add yourself with the role Everything and you are the cashier and the manager at once. Ring up sales, press Lock when you step away, and use Put aside when s AnsweredHow do I know what to buy this week?Open Menu, then Ingredients & suppliers and read the Short line at the top. It names everything below par. The Reorder column beside each one tells you how much to buy to get back to par. That is the AnsweredDo I have to print restaurant loyalty cards, or is it all on the phone?Nothing is printed. The customer's [loyalty card](/features/customer-retention-reordering) lives on their phone, and stamps are counted against their phone number, so there is no card to lose and no s AnsweredHow do I test my WhatsApp messages without bothering real customers?Order from yourself. Open your own page, add a small item, and check out with your own name and WhatsApp number. The confirmation arrives on your phone, the ticket lands in your managers group and the AnsweredCan I add a service charge to tables only?Yes. Settings → The POS, the Service charge on tables section, one field, from 0 to 20 percent. It is added to every table as its own line called Service charge, on the tab, on each bill and on the re AnsweredDo refunds show anywhere in my reports?Yes. On the [Z report](/docs/pos) they get their own line rather than being buried as negative sales, so you can see gross and net side by side, and they are in the shifts CSV per shift. Across severa AnsweredCan I change how the card on the phone looks?Yes, on the Card design tab in Marketing. Pick a ready made look or set the card and text colours yourself. Anything too faint to read is refused, because a card nobody can read is worse than no card. AnsweredDo I need separate restaurant loyalty software?No. Stamps, rewards, tiers, [gift cards](/docs/gift-cards), store credit and the card customers keep on their phone are all part of the same restaurant management software as your menu and your orders AnsweredWhat happens to an order placed one minute before I close?It is accepted, because it arrived inside your working hours. Outside your hours the page shows your closed screen with a countdown, and even a cart built earlier is refused at checkout with a message AnsweredHow does the kitchen tell the floor that the food is up?The cook taps each dish as it is plated and presses Ready when the round is up. That table then appears under Waiting on you on every waiter phone and POS machine, with the table name, the round and h AnsweredCan I open a shift with nothing in the drawer?Yes. Leave the amount at zero and the button changes to say you are opening with no change in the drawer. Counters that only take cards often work this way. A float exists so you can give change, noth AnsweredMy customers read Arabic. Can my menu show Arabic names?Yes. The text you type for a category or a dish is the text customers see, so type the Arabic name, or Arabic and English together in one name. The page's own buttons and labels are in English today. AnsweredThe invoice price is different from what I put on the order. Does that matter?It matters and the screen expects it. On Receive the delivery, type the cost per unit from the invoice beside each line. That is what moves the ingredient's average cost and therefore your [food cost] AnsweredWhy do I have to set an end date on a card message?So the offer removes itself. A card carrying last month's deal makes you look asleep, and nobody goes back to delete it by hand. Pick anything from tomorrow to ninety days out, and the line comes off AnsweredWhy does the card total on my Z report not match my card machine?Because they are two separate records, and comparing them is the point. At closing the POS asks for the batch total from the card machine and shows the difference beside what the POS recorded on card. Answered
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