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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.

The menu list, with 86 it on each dish.
The menu list, with 86 it on each dish.

Do this

  1. 86 it beside the dish. It greys out on every till at once and cannot be punched. The same button becomes Back on.
  2. The count at the top says how many dishes are on the menu and in how many sections.

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. The kitchen store: what is on the shelfEvery ingredient with what is on hand, what it is worth and what is running low; a movement or a count is one form; every item has its story. Units, places and ingredientsThe store measures in units that convert to a base; every ingredient is bought in one unit, kept in one place, and has a reorder level. Recipes: what a portion is made of and what it costsA recipe is per size of a dish, in grams, millilitres or pieces per portion, with wastage; it draws stock when the KOT fires and prices the dish against its menu price. Buying: suppliers, purchase orders and deliveriesA purchase order is a promise; the GRN is what moves stock. Short delivery leaves the order open; payables are by supplier. Food cost, variance, and what to orderWhat sold and what it cost in ingredients; the menu card at today's prices; what the recipes say should have left the store against what did; what is below reorder.