topic Re: Different night concept in Restaurant Operations

Different night concept

JW — Fri, 03 Mar 2023 01:57:14 GMT

Hi, I am a table service breakfast and lunch concept about to open up at night with counter service and different menu. What is best practices to do that? Tips will also be handled different. Do I treat as an entirely different restaurant? Wouldn’t that incur additional fees?

Re: Different night concept

au79teahouse — Fri, 03 Mar 2023 02:23:25 GMT

We might be able to provide some ideas or opinions if you could share more information on what/how you want to achieve for your night shift.

Re: Different night concept

JW — Fri, 03 Mar 2023 02:40:07 GMT

Daytime is table service, no tip sharing. Night time is different menu, counter service, tip sharing.

Re: Different night concept

rcmck — Fri, 03 Mar 2023 02:53:09 GMT

I can't see why you'd need to treat it as a separate restaurant. Just create another menu with time based availability, and use a dummy employee that everything is rang in under for the tip sharing.

Re: Different night concept

JW — Fri, 03 Mar 2023 05:59:09 GMT

How would I deal with cc tips? During the day they are paid out on payroll checks. I can’t write a check to a dummy employee.

Re: Different night concept

Rob — Fri, 03 Mar 2023 21:26:57 GMT

In the above example, you would use the dummy employee to send all the tips to, then in a separate doc or excel sheet, split this up to each employee, and then manually update what each employee should get. We have an article about how to pool tips if you don't have the Toast Tips Manager, I have attached it below but admittedly it's a bit confusing.

Pooling Tips and Tipping Out