Back Office & Team
Destination to discuss Payroll, Scheduling, Toast Integrations, Reporting + Analytics and beyond.
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Forum Posts

Credit Card Surcharge-

We have joined the waitlist for credit card surcharging and all we hear is it is coming soon. Any updates on ETA? We are contemplating doing a cash discount but would prefer to do surcharging instead. We are trying to be patient, but these fees are k...

Revenue Center: Third Party

Hi everyone!I am working on cleanup of our revenue centers. In the past, there was a disclaimer on the revenue center page that third-party sales cannot be tracked as a revenue center, however today I noticed that message changed. Does anyone know if...

Wrote handwritten checks for bonuses

Hello!I do the bookkeeping for a client who uses toast for is restaurant, and I am learning to manage his payroll within Toast. The business owner wrote handwritten checks to employees for bonuses at the beginning of this month. (I have instructed hi...

Free items

We offer 2 free egg rolls whenever a customer spends more than $36.00. The customer has a choice, meat or vegetable egg rolls. The default is meat.  How do I allow people to order online rhe vegetable egg rolls.Problems: We have created a free veg eg...

Audit manager activity in toast tab

Is there a way to audit changes made in toast tab website and which manager made the change? For example, if a manager made a change to menu items or if someone changed how much we give back in loyalty rewards, etc. Is there a way to pinpoint everyth...

Payroll

How do I change my pay to automatic deposit.  There is no way to edit my profile 

Convenience / Service / Restaurant Fee

Good afternoon,Could someone please assist me in setting up our POS to pass along a convenience fee to our patrons? We have been using Toast less than one year. We originally had this worked out, but we received notice from Toast that we had to make ...

Reporting by item time, not check begin time.

Toast reporting could actually be useful if they reflected when sales were rung in to the system, not simply when the check was begun.  We are a pub often with guest checks being open 4 or more hours with no way of truly knowing how busy the kitchen ...