We have recently launched 3rd party delivery integration and are having an issue with items that are marked 'out of stock', as well as items that have no active channel visibility are showing up and being ordered. Any one else having an issue with th...
Any best practices around voids vs food is made wrong and need to come off a ticket? Doesn't a void assume the item was not made (for inventory)? Meaning, voids should only apply to items not made?
So we have a kds screen that we mirrored onto a Philips monitor with a micro HDMI to HDMI chord. When I first installed it, it would randomly power cycle when we would have many orders on the screens. Just the kds would restart fyi. I tried switching...
I have successfully made an account and my password seem correct when relogging and getting into other toast services, but every time I try to log into my payroll specifically it sees my information as completely unrecognizable and false. Apparently ...
Is this possible? I have seen several transactions voided and removed hours after the customer left and can't figure what could be happening. Anyone have ideas or experience with this using Toast?
I have one menu item not printing to kitchen, though other items are printing. Why is the item line in red? TIA
Hello!I would like to express my complaint about the impossibility to sign in my Toast Payroll. Firstly, I am unable to log in my account. Then I press ''Forgot password" so to be sent an email in order to fix my account back. Sadly I see the followi...
How do you partially refund from toast?
Does any one have any issues with Check numbers resetting to zero every day? We are hotel company and have multiple Toast Accounts. Everyday we have multiples duplicated checks in our PMS system e.g. we will have multiple Check number 1, Check Number...
We are a high volume restaurant that uses three cashiers and this is the one area we feel that we have stepped back in time when we came to TOAST. Previously we had MICROS and had the ability to scan tickets versus keying in ticket numbers. This wo...
Restaurant Professionals!At our restaurant, Downtown, we-like-the-rest-of-the-community change our prices during EVENTS; Concerts, Convention, something that draws in the visitors. That's a big city strategy. Hotel prices are up, parking is up, every...
When it comes to training staff on menu knowledge, I take a hands-on approach. On their first shift, I walk new hires through the menu and point out the key items they need to learn right away. I also give them a full menu with ingredient description...
Some things I have been trying to get implemented. Since we started using toast, heading towards our 3 year mark, there have been several ideas that I have seen pop up, from the old system as well as on the new toast community, I have been pushing fo...
We have a bar with multiple bartenders who open tabs for customers. Later those customers will order drinks from other bartenders to add to their tab. How do others handle that? Is there a way for bartenders to view other tabs (open tickets) from oth...
We have switched from handing out tips on a daily basis, to putting tips onto paychecks. We use a tip pool, so individuals typically don't see how much they earned each day. Is there a way for employees to log in to Toast to be able to see their dail...
