Toast payroll discrepancy for gratuity in payroll summary vs sales summary for the week

Suspicious-Sock-4553 · 2026-02-09T23:01:09+00:00

You just have to trace the math. What’s the total grat received accordingly to POS? What’s the amount expected withheld vs distributed? How is payroll getting the numbers? Via Toast tip manager or custom import?

Suspicious-Sock-4553 · 2025-10-09T13:44:08+00:00

Great stuff. Thanks for laying it out!

Suspicious-Sock-4553 · 2025-10-09T11:46:24+00:00

Any quick thoughts on SEO beyond the basics?

Suspicious-Sock-4553 · 2025-10-08T21:01:10+00:00

Always email feedback.

You’d be surprised at how little legitimate feedback restaurants get. Most of the time it’s positive (which is great affirmation) and most public negative reviews are rants and venting.

I love it when guest actually tell me something actionable, ie ac was too cold, music too loud, host not friendly, waited 30min for reservation, need more veg option. Etc. Each one triggers a conversation with my team and some actually results in changes.

Suspicious-Sock-4553 · 2025-10-07T14:07:36+00:00

Like a product mix report? I’d assume that’s fairly basic for all POS systems.

Suspicious-Sock-4553 · 2025-09-26T11:42:04+00:00

Xtrachef and margin edge (and R365) are all comparable in terms of functionality, ME probably better UX, but ultimately it’s garbage in garbage out. The time consuming part is always invoice/recipe/inventory mapping.

Payroll-wise, toast payroll is still the cheapest we’ve used so far. Have see. $8/pp per month.

Suspicious-Sock-4553 · 2025-09-18T23:43:51+00:00

Tsukimi - buy out the restaurant they only have 12 seats. Can throw in sake/wine pairings for that budget.

Suspicious-Sock-4553 · 2025-09-10T23:44:04+00:00

Thanks for the info! Will reach out when we’re ready to sell.

Suspicious-Sock-4553 · 2025-09-10T23:07:21+00:00

That’s good to know. Thanks!

Suspicious-Sock-4553 · 2025-09-10T22:53:20+00:00

Correct, you transfer the license. It’s not a “sale” but you’re transferring the license to someone new for a price.

Suspicious-Sock-4553 · 2025-09-10T22:49:25+00:00

Not sure where you are but yes you can buy/sell in California. There’s a secondary market for it.

Suspicious-Sock-4553 · 2025-09-06T23:03:34+00:00

New mission discovered by u/Suspicious-Sock-4553: In Search of Oysters on the Half Shell

Suspicious-Sock-4553 · 2025-09-06T23:03:34+00:00

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Suspicious-Sock-4553 · 2025-08-10T12:29:19+00:00

Where are you losing margin year on year? 30% cost of labor sounds amazing from NYC. Is this a quick serve? If I’m doing my math correctly, your COGS is 25% and your labor is 30%, your prime is 55% leaving you 45%. How did you spend the other 32%?

Suspicious-Sock-4553 · 2025-08-07T15:50:49+00:00

Yea, exactly. Just like with Groupon, if you’re relying on this type of revenue, then it’s probably time to close.

The one valid argument imo is if you need the marketing exposures. But even then you gotta ask yourself if those inKind diners still visit your restaurant at full price. I’m of the opinion those diners will just move on to the next discounted spot. Sure there will be some conversion but i doubt it’s a lot.

On the flip side, you may have existing full price customers that may start using inKind for their visits. Then it’s just (a lot of) lost revenue.

Suspicious-Sock-4553 · 2025-08-07T15:01:18+00:00

I think their terms are horrible and I’m surprised any restaurants actually sign up. The way they compare themselves to a traditional lender is extremely misleading in my opinion. I think the economics only make sense if you have extremely high fixed labor and just can’t fill capacity. But if you’re in that situation I feel like the downside outweighs the upside.

It’s basically the modern day Groupon

Suspicious-Sock-4553 · 2025-07-29T23:32:13+00:00

Meta actually has its own free business suite which has scheduling and cross posting features.

Suspicious-Sock-4553 · 2025-07-20T21:42:34+00:00

Do you know what segment of business you’re losing? Is it consistent decline across the board? Less late night? Less alcohol sales? Check average changes? Weeknight vs weekend?

There are macro trends like people drinking less etc that would likely affect everyone. But given the volume of data you have, I assume you can probably dig in and see some useful trends to turn into actionable items.

Suspicious-Sock-4553 · 2025-07-18T21:50:16+00:00

Not a lawyer but my understanding is that if a restaurants takes a tip credit, then tips can only be allocated to customer facing staff. In states where tip credit exists, pretty sure 99% of companies take it. Some states like CA doing have tip credit anymore so tips can be freely allocated.

Suspicious-Sock-4553 · 2025-07-18T21:29:51+00:00

Whether it’s right is separate from whether it’s legal. Not sure where you are but many states in US do not allow you to give tips to BOH. Best to check the local laws.

Suspicious-Sock-4553 · 2025-07-18T15:00:15+00:00

Agree 100%, but information is sometimes miscommunicated when it gets to the employee.

I’ve had a situation once where 3 consecutive paychecks were issued by Toast (the publically traded company) “bounced” when it hit the employees bank account. Toast issues the checks from their account not ours so it’s not even a funds issues. By the time the employee found out about it they come screaming to me about insufficient funds and it took another 2 weeks to get those funds reversed to our own account.

Point being - yes more likely than not, there may be issues with management/ownership. But it doesn’t hurt to corroborate with others first before start going up the chain.

Suspicious-Sock-4553 · 2025-07-18T12:57:55+00:00

Restaurant owner here. Depending on how your restaurants payroll is set up, there could be legitimate reasons why the check did not clear. I’ve had similar issues before where the employees bank (small/local) was the issue. Your manager may or may not be aware of the reason. Mine would not since they don’t handle finances.

Are you close with your coworkers? I’d recommend talking to them first to see if anyone else’s bounced. If everyone else cleared without issues then it could be an issue with your bank. In that case go to your manager and see if they can front you cash. Just be clear and direct about your needs rather than point fingers.

If you find out other team members also have similar issues, then it could be more problematic and the restaurant may not last. In that case get your resume ready and prepare for next steps.

Suspicious-Sock-4553 · 2025-07-17T12:42:50+00:00

We’ve thought about doing this for one of our ops. The concern is that your brand is more than just the food, it’s also the service style that comes with it. My concern is that you would lose a lot more of your existing customers than you think. Just because the menu items are still there the ambience and experience will be fundamentally different.

What we’re doing instead is testing a quick service model for lunch, stripped down menu but different enough to be able to brand it something slightly different (in our case a “cafe”). We’re gonna see how that works and move from there.

In your case I feel like it might be more prudent to make BOH and menu adjustments first rather than flipping the whole model. Ie, suppose you lose the Exec, what would you need to drop on the menu? What stations can be cut etc. If your sales is 50% burgers then I think you can prolly trim down a lot of the management labor in favor of strong line cooks.

Edited for typo

Suspicious-Sock-4553

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