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Restaurant Operations
Destination to discuss Menu Building, Kiosk, Toast Go Handheld, Kitchen Display System and beyond.
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Website

Been trying to get a website set up and it crashes less than 24 hrs after we get it up. Have spent 10 hrs just on this website! 臘‍

Finding a hidden holiday menu

Hi!  First off, I appreciate any help anyone can provide.  I run my small family owned diner style restaurant.  I am very new at using Toast as we have had it only 3 months.  So far I do like the software but I find some things could be more straight...

Use a modifier instead of size pricing?

Any reason not to use a  modifer instead of size pricing? We have a few items on our menu that use size pricing, for example 10 vs 20 wings, cup or crock of soup. Issue I ran into was that if I use size pricing on an item, I can't also use menu prici...

Blocking certain tables

We have certain tables at our restaurant that we like to use for first come first served only. Is there a way to block the tables from in-house reservations for all our open days? 

Loaner/rental program

Would Toast ever consider a loaner/rental program for equipment for times when restaurants need extra? For example, we are an Irish Pub and set up a bunch of extra stations on St Paddy's day. We could use 4 or 5 extra handhelds, but it doesn't make f...

Resolved! Missing ticket numbers throughout the day

I was a former Clover user and switched to Toast a little over a year ago, the first thing I noticed was that we were missing ticket numbers, we would rarely start with ticket number 1, never could get a satisfactory answer from Toast and was wonderi...

Toast Hardware Replacement

I am curious if there is a way to replace cracked screens on Toast Go Handhelds or Toast Terminals.  We have had to replace several entire terminals and handhelds because there is no option or place to send them to have screens repaired.  With the ex...

How to Move the Course Number Modifier

Hiya, I am setting up y POS for a newly opening restaurant - and I am trying to focus on making the order entry a seamless part of the servers' responsibilities. I have made it mandatory for the POS to immediately ask servers what seat a dish is assi...

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