For kids meal, we do a combo of meal w free drinks and desert. I was thinking do a combo but the bar doesnt know its a kids drink so s/he can use a plastic glass and also the kithen knows that the desert is a kids desert too. What would be the best way? Because dont want to make a whole drink and slush menu just for kids or should i ?
Any advice would be great thanks !!!
Having a little confusion on how i should manage the discounts and manager comps.
We have been doing voids for the food that came out but need to be removed from the bill due to maybe wrong order or the customer didn't like it.
The owner of the restaurant mentioned that a lot of voids is bad for the restaurant and bookkeeper. Now i need to figure out how i should categorize it.
Any advice on how you organize it would be great to hear.
Our restaurant does private events often during the week. We have a whole space where we do private events but if the party is small, or we have to close the whole restaurant for a big event, we often do private events at our normal dining rooms.
for reporting and data purposes i was wondering if there was a better way to categorize all the events in "private event" revenue center. As of now i am manually changing the revenue centers after payment is captured but would be a lot easier if maybe there was a way i could assign a server code which automatically is captured anything inside that server code as "private events" revenue centers.
Do let me know your advice and how you guys refine your reports.