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Back Office & Team
Destination to discuss Payroll, Scheduling, Toast Integrations, Reporting + Analytics and beyond.
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Resolved! Toast Website Creating forms

HiI need to create "Catering" Link, but not connected to Toast Catering.It should have fields like "Name, Phone, email, Guest Count, Event Date, Description, where the customer can just enter items they need, and then hit "submit"This should just tur...

Toast Delivery fees

Is there a way to pass the cost of the 6.99 delivery fee onto the customer? It makes no sense to charge the restaurant that cost. We should be able to pass the cost to the guest. Choose the convenience they should pay for the fee!!!  

Uber bogo

Hi I have a question in regards to uber bogo discount that needs to show on the toast receipt. But when I add the item discount on the check manually it adds delivery fee . How can I prevent from charging the delivery fee on the reciept ? Please let ...

Resolved! Payroll

We just moved to toast and would like to use our present payroll system, not sling.  Does anyone know to do this? The name of the system is homebase

Net sales from Door dash, Uber Eats, Grub Hub

I recently integrated with all the 3rd party delivery services and thought that this would simply my sales reporting. Unfortunately, toast appears to only track gross sales without showing all the fees(commission , adjustments, marketing fee, etc.) t...

No Support for Toast Delivery Services

Have any of you had success in getting someone at Toast to resolve TDS issues with DoorDash? I've been trying to escalate this for two weeks but it isn't going anywhere, and the issues are becoming too frequent and are damaging our reputation. Clearl...

BIG Uber Eats Integration Issue

I've posted about this in the past, along with others who have realized. My fear is for the restaurants who don't realize this yet and are losing big time. There is a big issue with the Integration between Toast and Uber Eats, where orders will be ac...

Digital logging of petty cash and the back bank

Hi all! First time here.I think I have a simple question… Right now we are using a printed sheet to manage the in and out of cash flow in petty cash (the “back bank”) its fine but as we are growing owners are not in the restaurant nearly as much… But...