Restaurant Ops User Manual

Steps

1. Sign in and select the correct business.
2. Open Restaurant Ops from the product choice or your saved default workspace. On phone, it is also available through Manage.
3. Complete Restaurant Setup if prompted, or enter the operational workspace allowed for your role.
4. Use Seating, POS, Service, Orders, or Kitchen for daily work; use the management navigation for setup and review.
5. If access needs attention, let the owner review the Restaurant Ops subscription in Billing.

Steps

1. Owner chooses Restaurant Ops from the Billing gateway or opens its paywall.
2. Choose the Restaurant Ops Monthly or Yearly option when plan selection is shown.
3. Use restore or restart when returning to a previous Restaurant Ops subscription.
4. Wait for the app to confirm Restaurant Ops access before opening the Restaurant workspace.

Steps

1. Confirm the Restaurant display name or keep the inherited business name.
2. Choose the Restaurant type.
3. Select every service mode the team actually uses: Dine-in, Takeout, Pickup, Delivery, or Third-party delivery where configured.
4. Choose the default store for Restaurant work.
5. Enable the approved Kitchen Flow, Daily Close, and Recipe Costing workflows needed by the business.
6. If dine-in is enabled, review whether a table should be required for dine-in orders.
7. Choose Save & Continue only after the required fields are complete.

Steps

1. Open Operations Setup and add the dining areas, tables, and counters the restaurant uses.
2. Open Floor Layout for each area, place the seating in the active layout, and choose Save Layout.
3. Add Kitchen Stations and Kitchen Routes, or review the Starter Kitchen Setup when offered for an unused setup.
4. Open Users and Personnel to review Restaurant access, roles, and optional area or station assignments.
5. Check the resulting seating and kitchen setup before starting service.

Steps

1. Choose New Order in POS or Seating, or select an existing order from Orders or occupied seating.
2. Choose the service mode. For a seated dine-in order, enter the guest count and choose eligible seating.
3. Select a Restaurant Customer or enter the permitted guest details, then add staff and notes when needed.
4. Choose Start Order or the seating flow’s confirmation and verify the saved order identity.
5. Continue in Current Order. An existing occupied table returns to its current service instead of creating a second order.

Steps

1. Browse Menu Sections, Categories, or Favorites, or search for an item or Promo Pack.
2. Select an available item and choose the required variation, modifiers, quantity, and notes.
3. Review the configured line and confirm Done or Add.
4. For a Promo Pack, review its fixed contents and price, then add the complete package.
5. Verify the saved lines and Amount Due in Current Order before sending or taking payment.

Steps

1. Review the order, seating, guest count, choices, notes, allergen requests, and quantities.
2. Finish or remove any pending item changes and resolve the preparation checks shown.
3. Choose Send to Kitchen for the eligible unsent items.
4. If more items are added while the order allows changes, use Send Added Items or the displayed send action for that round.
5. Open the order’s Kitchen view to confirm the sent work, then continue from the same saved order.

Steps

1. Open the order’s customer selector and search existing Restaurant Customers.
2. Choose the matching active customer, or create one if your role permits it and the person is not already recorded.
3. Review the customer details and confirm the selection.
4. For a walk-in, use the permitted guest-name fields instead of creating an unnecessary profile.
5. Check the resulting order identity before continuing service.

Steps

1. Open Customer Menus with manager access and review menu readiness.
2. Configure Customer Menu Branding, Menu Content, and Menu Order; check photos, sections, prices, and availability.
3. Register the customer tablet as a Table Menu or Server Menu.
4. Assign a Table Menu to eligible saved table seating, or assign a Server Menu to an eligible Server.
5. Open the customer presentation and verify the intended restaurant, menu, and assignment before handing it to guests.

Steps

1. Choose Start Order and browse the available menu sections and items.
2. Select an item, complete its required choices, and set the quantity. Review fixed Promo Pack contents before adding a pack.
3. Open Your Order to review selections, quantities, and the displayed estimated total.
4. Edit or remove unsent selections, or return to the menu to continue browsing.
5. Choose Send Order to Staff and wait for the request status.
6. Keep the sent request for status checks; ask staff for changes after submission.

Steps

1. Open Customer Requests and select the request with the correct Table or Server context.
2. Review item choices, quantities, availability, pricing, and any blockers.
3. For a Server Menu request, complete the order’s customer, guest count, and optional table details as permitted; the tablet stays assigned to the Server.
4. Choose Accept in POS, or Accept & Send to Kitchen when that action is available and its checks pass.
5. Confirm the accepted order identity and continue the same order through normal service.
6. If the request cannot be accepted, use Decline and enter the required explanation.

Steps

1. Open Kitchen and choose the station you are working, or All Stations for an overview.
2. Use search and status controls to find New, Preparing, Ready, or delayed work.
3. Read the order, seating, item, quantity, modifiers, notes, and timing details.
4. Choose Start Preparation for a New item and Mark Ready when preparation is complete.
5. Confirm the refreshed status. Service staff take over the ready items in Ready to Serve.

Steps

1. Open the specific Kitchen item and review its latest status and available actions.
2. Use Rush only when the active line is eligible.
3. Use Recall when a manager approves returning the item to active work.
4. Enter the required reason before submitting Rush, Recall, or Cancel.
5. Confirm the exact action and line impact.
6. If another device changed the line first, refresh, review the new state, and decide again instead of repeating the old action.

Steps

1. Open Service and select Ready to Serve.
2. Check the order, table or counter seats, item, and quantity.
3. Deliver the ready items and use the available served action for those items.
4. Wait for the updated status, then check for remaining preparation or service work.

Steps

1. Select the dining area and open Floor Layout.
2. Choose the area’s Default or Custom layout; review dimensions and the active layout before editing.
3. Use Add Seating or select existing unplaced tables and counters.
4. Place seating on the canvas, adjust its position and orientation, and resolve any placement checks.
5. Choose Save Layout, then use View Layout to inspect the saved arrangement.
6. Activate the intended layout only after resolving any current service or assignment dependencies shown.

Steps

1. Choose the dining area and layout, then open the Counter creation flow.
2. Enter the counter name and select its shape and corner options.
3. Set seats for the supported sections and review the preview and capacity checks.
4. For Custom layouts, enter the required dimensions and resolve spacing issues.
5. Add the counter, place it on the canvas, and save the layout.
6. In Seating, select the available seats for a party and open or resume their order.

Steps

1. Choose the dining area and review the saved floor, capacities, and current occupancy.
2. Select available seating and enter the guest details required to open service.
3. For a table, confirm the guest count and table. For a counter, select the available seats needed by the party.
4. Review and confirm the order setup, or select the existing order on occupied seating.
5. On tablet, continue in the Seating order panel to add items and work through fulfillment and payment. Close the panel to return to the floor.

Steps

1. Choose New Reservation and enter the service date, start time, duration, and guest count.
2. Find available tables and select one that fits the party and time window.
3. Select an existing Restaurant Customer or enter the guest details the form allows.
4. Review the schedule, table, dining area, guest, and saved contact details.
5. Confirm the reservation, then use Reservation Details to make allowed changes or cancel with a reason.

Steps

1. Open the confirmed reservation when the party is ready to be seated.
2. Review the reservation time, guest count, table capacity, and current live occupancy.
3. Choose Seat and let the app check the latest reservation and table status together.
4. Confirm that the reservation is marked Seated and one open dine-in Restaurant order is created and linked.
5. Continue in Restaurant POS with the seated party's table and guest details.

Steps

1. Open the active order’s details and review its current seating and guest count.
2. To move the party, select an eligible destination and review the move details.
3. Provide the required reason for a move and confirm; a first table assignment follows its own setup checks.
4. For cancellation, use Cancel Order, read the impact, enter the required reason, and confirm only if intended.
5. Return to Seating and verify the updated order and occupancy.

Steps

1. Open the exact order and review its payment, preparation, and service status.
2. Confirm the party has finished; Paid or Guest Dining does not mean the table is free.
3. Resolve unsent items, active kitchen work, serving tasks, or other blockers shown.
4. Choose Close Service when available. Ask an authorized manager to review exceptions and supply a reason when required.
5. Confirm the action and check that the order is closed and its table or counter seats are released.

Steps

1. Use Menu for recipe-backed prepared Items and Items for direct-stock sellables.
2. Create Menu Sections and place the right Restaurant items in each section.
3. Use Categories, Modifiers, Options, Units, and Discounts under Configurations to prepare reusable choices.
4. Choose Create Items for direct-stock sellables or Create Recipe for a prepared Item plus Recipe journey.
5. Review the active placement before expecting the choice to appear in Restaurant POS.

Steps

1. Choose Create Promo Pack and add its name, description, and photo.
2. Select the exact component items or variations and their whole-number quantities.
3. Set the fixed price and review the cost plan, missing-cost warnings, and packaging information.
4. Save the draft and review the complete package before publishing.
5. Organize the published pack into Menu Sections and review its visibility and availability.
6. Find the pack in POS or the Customer Menu and check its fixed contents.

Steps

1. Choose Create Recipe for a prepared item, or open the existing recipe to review its current revision.
2. Complete the item identity and serving or size configuration the flow requires.
3. Select existing tracked ingredients or create an ingredient through the recipe flow.
4. Enter each ingredient quantity in its required stock unit, then review estimated costs and missing-cost warnings.
5. Save the valid draft and use the recipe’s review and publish actions to make the intended revision active.
6. Review menu placement and availability before offering the prepared item for sale.

Steps

1. Search or filter the Restaurant product and variation targets.
2. Select the exact target and review its current effective status.
3. Choose Available, Sold Out, or Unavailable.
4. Add the effective or expiry window when the override is time-bound.
5. Save, then confirm Restaurant POS reflects the resolved status after refresh.

Steps

1. Choose Record Waste and search for the tracked Ingredient or tracked direct-stock Item or variation that was actually wasted.
2. Confirm the target is tracked in the correct store and uses the expected stock Unit.
3. Enter the governed quantity and select the category or reason.
4. Review the item, quantity, Unit, and reason before confirming.
5. Return to the Waste ledger and confirm the new record appears.

Steps

1. Select the correct ingredient, direct-stock item, or variation and review its store and stock unit.
2. Open the available stock-received or adjustment action.
3. Enter the actual quantity using the permitted unit and precision, and complete the cost or reason fields requested.
4. Review and confirm the stock movement once.
5. Refresh the item and inspect the saved quantity and movement history.

Steps

1. Confirm the correct saved Restaurant order is open and review Amount Due.
2. Apply an eligible checkout discount and review the resulting preview when needed.
3. Choose Cash, E-Wallet, Card, or More Methods for Check or Gift Card, then enter the details the selected method asks for.
4. Review the recorded payment and complete the single final checkout action.
5. On Receipt, choose Print Receipt, Email Receipt, or No Receipt.
6. Wait for the Paid result before leaving the flow. Use Transaction Detail later when you need a historical copy.

Steps

1. Open Transactions & Receipts and choose the relevant date or filters.
2. Search for the transaction and check the customer, order, total, and recorded payment details.
3. Open Transaction Detail and review the completed sale.
4. Use the available receipt action to print or email a copy.
5. Confirm the correct recipient or system print destination before sending or printing.

Steps

1. Create or open the Delivery or Third-Party Delivery order and enter its required delivery details.
2. Confirm the order and send kitchen items when preparation is required.
3. Review readiness and mark the order ready for dispatch when the required checks pass.
4. Record dispatch, then delivery or a failed-delivery outcome using the available actions.
5. Record payment through the Restaurant payment flow when due, then handle payout review separately in Delivery Settlement.

Steps

1. Open Delivery Settlement and select the relevant delivery records or settlement period.
2. Enter the supported platform sales, fees, deductions, and payout details.
3. Review the expected payout and the details you intend to save.
4. Record the received amount and review any difference from the expected payout.
5. Save and verify the settlement in history; resolve any variance through the available review action.

Steps

1. Review the restaurant’s allergen definitions, policy, and item or recipe profiles.
2. Update ingredient, item, and modifier information using verified restaurant information.
3. Record an order-specific allergen request when a guest raises a concern.
4. Review the warnings and required checks before accepting or sending preparation work.
5. Escalate unresolved concerns to an authorized manager and record the review or incident using the available actions.

Steps

1. Choose the relevant template and confirm that its current revision has been reviewed and approved.
2. Start a run for the correct store, procedure, and service context.
3. Complete each required check using the actual observation and evidence requested.
4. For a failed check, record the exception and follow the restaurant’s approved corrective-action procedure.
5. Complete the run and review unresolved exceptions with the responsible manager.

Steps

1. Review the restaurant and business date at the top of Dashboard.
2. Open the Featured next action when it matches the work that needs attention.
3. Scan the operating pulse for order flow, Tables, Kitchen, availability, and close readiness that your role may see.
4. Use an available Quick Action to open the screen where the change is made.
5. Return to Dashboard and refresh to confirm the latest view.

Steps

1. Open Daily Close for the correct business date and refresh the latest totals.
2. Review completed sales, recorded payments, expected cash, and outstanding service or cash tasks.
3. Resolve active payment sessions, open cash shifts, cash variances awaiting review, and unclosed service in their owning screens.
4. For operational exceptions that explicitly allow acknowledgement, review each one and enter its required reason.
5. Enter the actual cash count, including zero when correct, and add an optional note.
6. Save a draft for review, or have an authorized manager review the latest comparison and choose Lock Daily Close.
7. Confirm the locked snapshot and retain it for later review.

Steps

1. Open Sales for restaurant sales totals and the current period.
2. Open Finance for collected and net sales, refunds, tax collected, cash-flow sources, gross sales, discounts, non-cash tips, and trends your role is allowed to see.
3. Use Reports for supported Food Cost, Menu Profitability, period, menu, station, table, close, delivery, waste, and service breakdowns.
4. Keep the selected business date or reporting period explicit while comparing values.
5. Open the related order, Daily Close, or service screen when follow-up is required.

Steps

1. Open Operational Audit with manager permission.
2. Filter or search the available history using the restaurant details shown on screen.
3. Open an event to review the person, reason, record, time, and before-and-after details when provided.
4. Open the related restaurant record when you need more detail.
5. Make any new correction in the related task. Audit history cannot be edited.

Steps

1. Open Restaurant Ops from Manage when it appears for your account.
2. Use the Restaurant Admin or Restaurant POS navigation to open an available task.
3. In Restaurant POS, use the local Orders, Menu, and Current sections to move through the active order.
4. Open Kitchen, Seating, Menu Management, or Daily Close from the Restaurant workspace. Use Reservations only when it appears for your role.
5. Use Back or Exit to return to the restaurant screen you came from.

Steps

1. Use the top navigation for Service, Orders, Kitchen, Reservations, Customers, Seating, and POS, according to your role.
2. Use Seating for the dining floor and the order panel; close the panel before selecting another table or destination.
3. Use POS for Menu and Items, Favorites, Orders, and Current Order.
4. Open the management side navigation for Menu Management, Users, Manage, Analytics, Transactions & Receipts, and Customer Menus.
5. Rotate the tablet as needed; the layout changes while the saved order and permissions stay the same.

Steps

1. Review the active device list and its current modes before registering more hardware.
2. Use Staff/POS registrations for authorized operational work; up to four of these can hold POS Stations.
3. Use Activate As Kitchen-Only or Enable Kitchen Display for a dedicated preparation screen.
4. Set up Table and Server Menu tablets through Customer Menus, and configure Customer Displays separately.
5. Deactivate or revoke unused registrations to free the corresponding device slot.
6. To return a Kitchen-only device to staff work, confirm that a Staff/POS slot is available and follow the mode-change action.