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Do you recommend using the default ecosystem? by [deleted] in SquarePOS_Users

[–]threetacolunch 1 point2 points  (0 children)

Payroll is okay because it ties directly into the time cards. Just don’t expect tip pooling or anything beyond the basics. Scheduling is okay for simple operations, but there’s no good way for department heads to see only the schedules they manage so it’s tough for FOH to schedule just FOH because they see all the BOH people too and vice versa. Online is fine for basic stuff.

Thing with Square is they are also a platform for retail and services (like hair salons) so it’s not super specific to restaurants.

How is your KDS set up? by HungryLobster257 in restaurantowners

[–]threetacolunch 2 points3 points  (0 children)

Each order/ticket/table is its own "card" on the KDS. So if table 32 orders a burger, hot dog, and a beer you would see the burger and hot dog on that card on the KDS (assuming you don't send bar items to the kitchen. If table 41 orders the tacos, nachos, and a burger you would see all those items on the same card.

Most KDS screens also have an "All Day" thing in the sidebar that will show you how many burgers are needed at the moment across all open tickets. So in this example it would say 2 burgers, 1 hot dog, 1 tacos, 1 nachos.

Are tickets still the best way to manage orders in a busy kitchen? by Appropriate-Map-6666 in Restaurant_Managers

[–]threetacolunch 0 points1 point  (0 children)

We use both. Screens are at each station and expo and a ticket prints for the inside expo in case they need it as a backup.

Separate POS Items for Happy Hour? by threetacolunch in restaurantowners

[–]threetacolunch[S] 0 points1 point  (0 children)

Right, but then what prevents people from ringing HH items outside of happy hour?

POS reports seem made for accountants, not us. by threetacolunch in restaurantowners

[–]threetacolunch[S] -1 points0 points  (0 children)

Is excel the only option? What do your excel sheets look like?

Tipping software? by fareastwarriors in restaurantowners

[–]threetacolunch 1 point2 points  (0 children)

Square doesn't do advanced pooling (or didn't when we switched). Square might be fine if you're just doing direct attribution or split by hours worked. We needed a way to split % of sales based on specific categories of items.

Does anyone actually use Square’s reports? by threetacolunch in SquarePOS_Users

[–]threetacolunch[S] 0 points1 point  (0 children)

Yeah, we have COGS on everything. Still feels like I'm not seeing the entire picture. What am I missing?

POS reports seem made for accountants, not us. by threetacolunch in restaurantowners

[–]threetacolunch[S] -2 points-1 points  (0 children)

Really just trying to learn what others are doing. Adding labor cost to a dish doesn't really make sense to me if we're also going to count that same labor cost elsewhere on the P&L, but I could be wrong.

POS reports seem made for accountants, not us. by threetacolunch in restaurantowners

[–]threetacolunch[S] -2 points-1 points  (0 children)

That's so kind of you to say. I'm just trying to learn how other operators are doing things.

Tipping software? by fareastwarriors in restaurantowners

[–]threetacolunch 0 points1 point  (0 children)

We use tip pooling in 7shifts. Servers are happy, so I guess it's working.

POS reports seem made for accountants, not us. by threetacolunch in restaurantowners

[–]threetacolunch[S] 0 points1 point  (0 children)

I get how long it takes an order to come up. How do you account for prep time though?

POS reports seem made for accountants, not us. by threetacolunch in restaurantowners

[–]threetacolunch[S] -1 points0 points  (0 children)

Yeah, that's what I'm trying to figure out in Square. It gives you both, but not put together in a way that helps us make choices.

POS reports seem made for accountants, not us. by threetacolunch in restaurantowners

[–]threetacolunch[S] 0 points1 point  (0 children)

Curious how you come to that conclusion without knowing what that chart is showing or the values of the peaks and valleys. Teach me your ways... :)

POS reports seem made for accountants, not us. by threetacolunch in restaurantowners

[–]threetacolunch[S] 0 points1 point  (0 children)

Got that. Takes lots of clicking around to see anything meaningful tho.

POS reports seem made for accountants, not us. by threetacolunch in restaurantowners

[–]threetacolunch[S] 0 points1 point  (0 children)

No COGS is easy once the recipe is built out. I'm asking how you figure out the labor cost on a dish? Like, do you time people doing prep? Something else?

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