Toast Community

HearthpizzeriaB · 04-04-2024

Can anyone share with me their experience with the labels on to go food? I am very interested in using them for our Pizzaria, but would love to hear other peoples work flows with them. We use paper tickets for our line, and do not use a KDS at this t...

HearthpizzeriaB · 12-07-2023

Does anyone know if you can have different service areas active for different days? For example if I have tables set up differently on different nights of the week, I would love to have the service area be accurate for how I have the tables set up fo...

HearthpizzeriaB · 02-22-2023

I think it would be a fantastic addition to the POS for it to know how many drivers that are clocked in at any given time. This would then allow the system to limit how many pre orders are placed for any given time. With toast knowing that I have 1 d...

HearthpizzeriaB · 12-22-2022

I have been looking into 7 Shifts. Does anyone have some insight into how well it works for you?

HearthpizzeriaB

Can you explain a little further? Are you looking for recipes or a way for your staff to see them? I have found that it helped my team to put the recipe as the item description so they can pull it up on the POS should they need to check it or even to...

HearthpizzeriaB · 10-05-2024

Can you explain this in more detail?

HearthpizzeriaB · 10-02-2024

I dont think this would work Rob. It would pop up saying that you cannot charge for more than the amount on a bill. Could only do as you say if you were to do an open item amount for the subtotal of the bill in question, which would then mess up your...

HearthpizzeriaB · 10-02-2024

Hi Harry,I believe if you wanted a work around for this, you could do as follows. Split the check and make add a place holder item in the second check. This could be something as simple as "don't close check" with a cost of $0.00. That second check w...

HearthpizzeriaB · 09-26-2024

I think what you are looking for the cash activity report. It has the date stamp, amount, which drawer was accessed, payout reason, any time the POS opens the drawer for a non sale reason, any potential comments as to why, and the employee who access...

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Re: is there any help with recipes and an establishment that is more bar/cocktail oriented

Re: how to see what manager code did what

Re: Holding a table after payment

Re: Holding a table after payment

Re: PAID OUT, PAID IN DETAIL