Setting the restaurant up

Different prices for dine-in, room service and delivery

One dish can carry a price per channel, and a price that applies only at certain hours.

A dish does not have to cost the same everywhere.

Day-parts and happy hour: a window, and what a dish costs inside it.

Do this

On the dish, the price is per size — the delivery apps are marked up from it for you:

Size name.
Price for that size, dine-in.
+ Another size.

For a price that only holds at certain hours:

Name the window — Happy hour.
From and to. A window that crosses midnight is fine.
Add window.
The dish and size.
The channel it applies to.
The price inside the window. Leave it empty to clear one.
Price it.

Per channel — dine-in, room service, takeaway and delivery can each carry their own price. Room service usually carries a tray charge; delivery often carries the aggregator's cut.
By time of day — a price can apply only during set hours, which is how happy hour and a breakfast buffet rate are expressed.

Set the dine-in price first and treat it as the base; the others are usually a markup on it.

The price the guest is charged is the one for the channel the order was punched on, so punching a room-service order as dine-in undercharges the room — worth saying to a new cashier on their first shift.

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. Taking a dish off tonight (86-ing)Mark an item unavailable and it disappears from ordering until you put it back. 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.