Setting the restaurant up

Taking a dish off tonight (86-ing)

Mark an item unavailable and it disappears from ordering until you put it back.

When the kitchen runs out, 86 the dish. It stops appearing when orders are punched, so nobody sells what cannot be cooked and no table waits twenty minutes to be told.

It is a switch, not a deletion — the dish keeps its price, its recipe and its history, and comes back with one press.

Use it for tonight's shortages. If a dish is gone for good, deactivate it instead: 86-ing is meant to be temporary, and a permanently 86'd menu is one nobody trusts.

More in Setting the restaurant up

Creating an outletAn outlet is one restaurant, bar or room service. It has its own menu, tables, tax and day. The menu: categories, dishes, sizes and pricesBuild the menu yourself. Changing a price is a price change, not a deployment. GST groups, and the restaurant rateTax comes from the group on the dish — and which group is right depends on the rooms. Tables and kitchen stationsTables are where an order sits. Stations are where a KOT prints. Different prices for dine-in, room service and deliveryOne dish can carry a price per channel, and a price that applies only at certain hours.