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.

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.