Run service, stock and the daily close.

Catalog & menus

Build the menu your team sells.

Organize categories, items, variants, prices, modifiers, availability and production stations. Review the published menu before service.

Before you use it: Prepare prices, tax rules, modifier choices and station routing.

Register & order entry

Take an order with its service context.

Keep items, seats, courses, guest counts and approved changes with the check. Use the register workflow for table or counter service.

Before you use it: Assign staff permissions and the register’s restaurant and location.

Checks & payments

Settle the check and retain the record.

Review tenders, tips, receipts, server checkout and controlled void or recovery actions. Restaurant guest payments use the restaurant’s separately configured merchant account.

Before you use it: Use an approved provider and supported reader configuration. Card processing requires internet.

Kitchen, bar & expo

Send the right work to each station.

Route tickets to configured production displays, review priorities and progress, coordinate expo and bar pickup, and use permitted hold, recall or refire controls. A displayed ticket is distinct from completed fulfillment.

Before you use it: Map menu items to stations and practice the kitchen-to-expo workflow.

Inventory, counts & recipes

Count stock and explain the difference.

Maintain ingredients and recipe relationships, review expected stock, submit inventory counts, and record authorized adjustments, waste and transfers. Review discrepancies before acting on them.

Before you use it: Set up units, recipes, stock locations and the people responsible for counts.

Purchasing & receiving

Follow stock from purchase order to receipt.

Prepare vendor purchase orders, edit their lines and record partial or completed deliveries with the quantities actually received. Keep receipt and correction history available for inventory and back-office review.

Before you use it: Prepare vendors, products and units. A receipt is distinct from an approved supplier bill or payment.

Online orders & fulfillment

Review the order before it enters service.

Publish the configured storefront, review eligible incoming orders and carry accepted work into production, pickup or the supported driver/dispatch workflow. Keep intake, payment readiness and order state visible.

Before you use it: Enable the restaurant’s online ordering settings, availability, service rules and approved payment setup.

Cash & business-day close

Give the next reviewer a traceable close.

Count drawers, review server cashout, reconcile tenders and tips, and explain exceptions before closing the business day. Authorized recovery retains the history.

Before you use it: Define drawers, the business date, review responsibility and close permissions.

Menu boards

Show the menu intended for the room.

Prepare menu-board content and a display playlist from configured menu information. Review the exact screen and published availability before guests rely on it.

Before you use it: Assign the display, content and refresh behavior; confirm connectivity.

Configured equipment

Give each work area the connection it needs.

Use supported receipt printers, printer-connected cash drawers and approved station or payment equipment. Match each physical device to its service role.

Before you use it: Confirm exact models, connection method and a physical setup check. See Hardware & Setup for current availability.

Floor & server board

Keep service work with the right party.

Review the selected floor, server assignment and check context. Follow the linked party and check as service progresses, including a permitted table move.

Before you use it: Configure the supported HETable source and mapped employees. Reusing a table must not reuse a previous party’s private access.