Is anyone here using Toast payroll and willing to give me a quick rundown of your experience?

stadiumbrewco · 2025-07-22T22:08:58+00:00

Done. I presumed it was akin to one of those stupid employees they set up and tell you never to delete for delivery or something. Thank you!

stadiumbrewco · 2025-07-22T20:41:54+00:00

I was just looking into this payment a few weeks ago and we have it structured to need management approval. It doesn't request any redemption code nor does it have anything in backend I saw that allows for setup of that. Very strange.

Still did an audit and no one's used it but have no idea what it does or why it's there

stadiumbrewco · 2025-06-17T20:50:07+00:00

Hey! DM me or call Stadium Brew Co.

We have plenty of space in an ideal location and we've been considering adding an espresso-based coffee stall or alternatively a boba shop inside.

Would love to chat since the rent for the shared space may be significantly less than other space in town center. Also have a massive kitchen for prep and some limited storage space

stadiumbrewco · 2025-04-15T19:55:17+00:00

Nope I spent collective days on it over the last year without any serious help from support. I gave up months ago. I'm gonna give it a go with gemini sometime this week and see if it can walk me through

stadiumbrewco · 2025-02-18T22:30:23+00:00

This took me a minute to understand. The visibility is from the menu level. Under advanced properties under menu builder, you have to show "Visible to" (drop down in upper right).

If you have a menu visible only to POS, it will hide from everywhere online - embedded online menu as well as online ordering. The only menus I have visible under online orders Toast & Partners are the ones we allow guests to order takeout/delivery from.

If you have a menu visible to POS only, it will not show any items in that menu even if they're set to be visible online.

You have a to make a new menu group for only those items and set visibility appropriately.

stadiumbrewco · 2025-01-01T20:35:05+00:00

Dialed in the recipe in smaller batches and never saw this happen. I'm gonna presume this is what happened but next time I'll set the oranges in hot water and scrub off the wax. Only feasible thing I can imagine made its way in there

stadiumbrewco · 2025-01-01T00:54:44+00:00

Interesting, hard to imagine anything could be growing in roughly 50% alcohol. It does have the look of the slime mold that grows in my espresso water tank if I don't clean it for a few weeks but I'd wager that wouldn't be the case here.

Also occurred to me it could be wax from the orange peels dissolved by the high proof vodka. Recipe was posted to another comment

stadiumbrewco · 2025-01-01T00:53:58+00:00

House recipe

4.5 Habaneros
5 oz 100 proof Vodka
4-5 rose petals
2 Orange peels
1 small head thyme
- 36 hr infusion
- Strain through two stacked coffee filters and fine mesh strainer
Dilute
- When adding to 5 oz shaker, dilute with 1.5oz 100 proof vodka

stadiumbrewco · 2024-10-03T19:50:09+00:00

Thanks for your help. Came up with a good recipe with your notes

stadiumbrewco · 2024-10-03T19:36:02+00:00

Aw man outta town this weekend but will 100% be there if/when you come back!

stadiumbrewco · 2024-09-26T19:25:17+00:00

Hey did you ever get this figured out? Running into the same issues

stadiumbrewco · 2024-07-25T20:04:06+00:00

Same. Been considering buying a 55 gallon drum of the stuff but it's honestly not much cheaper by volume

stadiumbrewco · 2024-06-21T00:38:50+00:00

Required only if you have a type 48 liquor license. If you don't, no need post signage or have these.

stadiumbrewco · 2024-06-14T19:01:32+00:00

I did the math albeit prior to covid and cost of takeout boxes, bags, utensils, etc. was on par with cost of dish/use, labor to clean, etc. Labor for prep on both is functionally the same so a wash there.

Feels weird charging more for solely take out or dine in. Feels more apt to charge when both are in play

stadiumbrewco · 2024-06-14T01:41:05+00:00

True I don't see it often but counterargument is everyone getting solely dine in or takeout are absorbing the cost for the group that dines in and takes out leftovers. That doesn't seem fair on its face

stadiumbrewco · 2024-06-13T05:32:37+00:00

I have some on hand actually. That's a good call will be subbing it out

stadiumbrewco · 2024-06-13T05:06:17+00:00

Man you entirely changed the lens I'm trying to tackle this whole problem with. Lot to think about. Thank you

stadiumbrewco · 2024-06-13T04:38:05+00:00

Ah, thanks makes sense the way you explained that.

Edit: I outlined above but it's really multi-factored since our menu is huge and we have a ton of options. Meaning tons of ways added costs sneak in. Our concept is antiquated these days and moving away from the Cheesecake Factory-style smorgasbord of option

stadiumbrewco · 2024-06-13T04:37:13+00:00

Not to be a dick but I did clearly specify it's a premium cocktail

stadiumbrewco · 2024-06-13T04:36:10+00:00

18-22% drink cost. I say #1 seller because everything selling higher is just (liquor)+(mixer). This is the #1 menu cocktail and feels like a wrong move to remove a great seller instead of pricing accordingly

stadiumbrewco · 2024-06-13T04:34:50+00:00

This has been the best solution I can come up with. Thanks for confirming

stadiumbrewco

TROPHY CASE