Chapter 4: Setting Up Your Menu
Table Of Content
Tap Menu to set up or edit your menu items, categories, and promotional pricing schedules.
Chapter 1. Tax Settings
You should complete the Tax Settings screen before you start on your Menu Categories and Menu Items.
1. To setup tax details, tap Tax Settings.
2. Enable taxes you need. For example enable Tax 1 . If you have to collect two taxes (a country/province tax or a state/city tax), enter the second tax in Tax 2. If you have to collect three taxes, enable Tax 2 and Tax 3.x
3. Give each tax you have to collect a name in the Name fields. The text you enter in these fields will appear on the bill. Enter the rate in the Percentage field.
4. Some jurisdictions do not tax restaurant foods (or tax them at a lower rate) if they are under a certain pre-tax dollar value. Slide Reduction on bills of a certain size to the green position to set up this exception.
Ontario levies a 13% HST (which comprises the old 5% GST and 8% PST) on restaurant bills. However, if the total bill is $4.00 or under, Ontario only charges the old GST. To set this up, you would create a 13% HST in Tax 1. In the Tax 1 reduction area, set tax 1 to 5% (the old GST rate) and set the when taxable amount on total is less than field to $4.01. So any bill between $0.01 and $4.00 will be taxed at 5%. A bill of $4.01 and over will be taxed at 13%.
5. If alcohol is billed at a special tax rate, you can use Tax 2 or Tax 3 for your alcohol tax. Name it “Alcohol Tax” and enter the rate. When you set up a menu category or menu item, you can specify this tax be applied to alcohol related categories and menu items.
6. Enable Order Type Exclusions if the tax is not applicable for food ordered as take-out, delivery, and/or at the bar. Note: orders started on the register and transferred to a takeout or delivery order will not result in the tax being removed.
7. If your jurisdiction requires Tax 2 be calculated on the bill sub-total + Tax 1, slide Tax 2 on Tax 1 to the green position. The bill totally will then be (Sub-Total + Tax 1) x Tax 2. If disabled, Tax 1 will be calculated on the bill total. Tax 2 will be calculated on the bill sub-total. The bill totally will then be Sub-Total + Tax 1 + Tax 2. (Note, Quebec eliminated this form of taxation January 1, 2013.)
8. The Tax ID Number field cannot be blank. By default we “stub” in a Tax ID Number. If you’re not required to display a tax ID number, disable this on the guest check customization screen. Some jurisdictions require a tax ID number to be printed on guest checks so customers can claim tax paid for their business or personal taxes.
9. If you prefer to display menu prices with the tax, slide Inclusive Tax to the green position. The receipt will still break out the tax if this is enabled. If you’ve added Menu Items with prices before enabling this, TouchBistro will recalculate your menu item prices with the inclusive tax. If you want your menu to include taxes, see this discussion.
10. If you have enabled Inclusive Tax would like your reports to work with the tax included into sales totals, enable Inclusive Tax for Reports.
Even if enabled, TouchBistro will still break out taxes for your Sales Totals report and appropriate tax reports. In the example above, the Sales Totals report breaks out the tax. However reports you may use to judge certain metrics, like Sales by Section or Waiter Sales Item Totals, TouchBistro won’t calculate a before tax subtotal. TouchBistro will simply work with totals with tax included.
11 Tap Save when you’ve completed your tax settings and return to the Orders & Credit Card Settings screen.
Chapter 2. Setting up your Sales Categories
Sales Categories can be setup to help you break down your sales by categories. For example, TouchBistro provides two default categories: Food and Alcohol. The Sales Totals report will break out totals based on your Sales Categories configured here. You can create additional categories for sales reporting purposes like Merchandise or Game Rentals (say, if you’re a board game café).
Your sales categories appear at the bottom of the guest check and help the customer understand the breakdown of the sale. In the above example, we’ve added a Merchandise sales category.
To add an additional Sales Category:
1. Tap Sales Categories.
2. Tap the Add + icon.
3. Enter a new sales category and tap Done.
Note: To maintain consistency with old reports, once you create these categories you cannot delete or edit them.
Section 1. What goes in Food? What goes in Alcohol?
In general all menu items intended for consumption but are not actually an alcoholic beverage (beer, wine, spirits, etc.) should be categorized as Food. Non alcoholic beverages like soft drinks and coffees should also go under Food. The Alcohol category is a special category that allows you to collect an alcohol tax if your jurisdiction requires charging a separate alcohol tax. As well, many venues want tighter control over alcohol sales and the alcohol category helps with that.
It is important not to create an abundance of sales categories. Keep sales categories to the bare minimum (food, alcohol, merchandise that might get returned/exchanged) for reporting purposes. The Menu Category option allows you to more tightly organize your menu.
Section 2. Cost Reports
If you add custom sales categories, they will not be included in your food and alcohol cost reports. Before you add a new sales category, determine if a Menu Category is not a better option.
Chapter 3. Ingredients
The Ingredient-Based Inventory system helps you track your raw ingredient inventory for non-countable menu items (for example, a burger), as well as aid you in costing those items. See this guide for full instructions on how to set up and use the Ingredient-Based Inventory system. If you intend to use the Ingredient-Based Inventory system, you can complete this section before you complete your menu items, or return here after completing your menu items.
Chapter 4. Setting up Menu Categories
After setting up or reviewing Sales Categories, you need to configure Menu Categories. Menu categories should reflect how your physical menu is organized. For example, you might have categories like Appetizers, Sandwiches, Mains, Desserts, Soft Drinks, Beer, Wine. Each category can have some basic default settings that get applied to actual menu items added to the category. This way when you add actual menu items to a category, you don’t have to set each menu item’s course/taxes/chit printer etc.
To add your categories:
1. Tap on Menu Categories.
2. To add a new Menu Category, tap the Add + icon.
3. Enter the category’s name in the Name field.
4. Tap Sales Category to specify one of the Sales Categories you created previously. See “What goes in Food? What goes in Alcohol?” above for a discussion of why you should put non-alcoholic drinks in the Food sales category.
5. Tap Course. If all items in this category are drinks, taps Drinks. If items in this category are food, select the course: Course 1 (if, say, an appetizer), Course 2 (if, say, a main), Course 3 (if, say, a dessert). Set the course appropriate to your system.
6. If you need items ordered under this category to print as chits/ticket to the kitchen or the bar, tap on the Printer button (by default it is set to Don’t Print). Typically drink type categories are set to Don’t Print. If your wait staff prepare drinks themselves or pass verbal orders to a bar tender, set Printer to Don’t Print. If you have purchased the TouchBistro KDS system, you do not need to setup a printer to print order chits. See below for information on how to setup a kitchen display using the TouchBistro KDS system.
7. Turn off Do not print this item with the slider.
8. Tap the desired printer name. If the order items should go to a bar chit printer, tap Bar. If the order items should print chits in the kitchen, tap Kitchen.
9. Ensure there’s a checkmark in the desired printer’s row.
10. Tap Done. You will be returned to the Configure Menu Categories page.
11. If you’re not using a kitchen chit printer and instead you have purchased the TouchBistro KDS (Kitchen Display System), tap Kitchen Display System to select your configured KDS.
12. Tap Default Taxes to specify which taxes should or should not apply to items in this category. Note: If later you change these tax settings (for example you disable a tax or add a new tax to the menu category), the associated menu items will not be set for the new tax settings. Open each individual menu item and adjust the tax saxettings.
13. If this is a new category, tap on the Icon button to add an icon to represent the category.
14. Tap on an appropriate icon and tap Done. You will be returned to the Configure Menu Categories page.
15. Tap Color to set what color the Text view should use for this category. Select an available color or reuse an in-use color.
16. Under menu item sorting, tap how menu items under this category should be sort. Experiment with the menu sorting to find the most efficient sorting for your restaurant.
17. If this category needs to be temporarily removed from the menu (for example, it’s a seasonal category like “crab fest”), slide Hide to the green position.
18. Tap Save.
19. You can now tap the Add + icon to add a new category.
20. Tap Menu in the top left to return to the Menu Settings page.
Chapter 5. Setting up Menu Items
Now that you’ve established your categories and possible ways people might request drinks or food items to be modified, it’s now time to create your own menu items.
1. Tap on Menu Items.
2. Tap on the category you want the menu item to fall under. In this example, we’re adding a menu item to the Specialty Coffees section of our menu. If this is the first menu item you’re adding to the category, the page will be blank.
3. To add a menu item tap on the Add + icon in the top right.
4. The Menu Item details page is in two sections. The screen itself is divided into two sections: Key Details and Additional Details. The Key Details area at the top represents menu item details not defaulted by the Menu Category and are required or optional but we suggest you complete them (for example, Inventory and menu item image).
The options in the bottom Additional Details section are largely items set by the Menu Category this menu item is related to. A few items here are not set by the Menu Category and might need your attention.
Section 1. Key Details Area
5. First, complete details at the top.
6. In the Name field, enter the name of the menu item (e.g., Cappuccino). If your menu item name is more then 30 characters (including spaces) see the Short Name option in step 21 below.
7. If the item is temporarily unavailable or a seasonable item, you can slide the Hide/Disable item to the green position. This will keep it from displaying on the menu until you toggle it off.
8. Enter a price (e.g., 4.00 for $4.00) or turn on Open $ to set a way to charge based on market price. If set to Open $, TouchBistro will prompt the server to enter a price when the customer orders the item. You can enter $0 menu items (e.g., “Glass of Water”). You can control how TouchBistro handles zero priced items on the guest checks via the Bill & Chits setting screen.
9. If this is an easily countable item (like a bottle, can, t-shirt, etc.) and you wish TouchBistro to track inventory for this item, you can use the Coundown inventory system. So tap the Countdown.
10. Slide Item in Stock to the green position to indicate it’s in stock. Slide it to the off (non green) position to manually flag it as out of inventory. If flagged out of stock, this will mark the item out of stock in the order screen. You can also use this dialog box to override if the item has been automatically flagged as out of stock but there are still items in stock.
Slide Enable For This Item to the green position. Enter how many items you currently have in inventory. Slide Warn When Inventory Is Low to the green position to set up when TouchBistro should alert the server when the inventory is low. TouchBistro will warn the server of low inventory when adding the item to a table. TouchBistro (Pro version) will warn any logged in managers when an item is out of stock (that is inventory reaches zero).
Tap Done to exit from this dialog.
11. If you want to track profits and you know your costs for the item, enter it in the Cost field. This figure will be used in the Food Cost/Alcohol Cost reports. If you later change the food cost (because your costs have increased), TouchBistro will not retroactively recalculate your food cost report based on the new food cost. Your old food cost reports will properly reflect the food cost as entered during that time period.
12. If you are going to be using TouchBistro’s Ingredient Inventory system and you want to use it for costing menu items, leave the Cost field blank and enable the Recipe Cost option.
13. In the Notes field, enter any setup type notes for you, the admin, about this item. Any notes you enter here won’t appear on menus, bills, chits, reports or to wait staff.
14. Enter a description for your menu item.
15. Tap on Set Image to add an image and select the source of the menu image. Menu images will be used for both the server order screen (as thumbnails) and the customer facing menu (full sized). Choose how you want to associate an image with this menu item:
Let’s you use your iPad’s main camera to image the menu item. Note, TouchBistro needs permission to access to your iPad’s camera to use this feature.
Choose from photo library
If you’ve preload your iPad with images of your offerings, use this option to select an image that already exists on your iPad. Note, TouchBistro needs permission to access to your iPad’s photos to use this feature.
Use two fingers to zoom in or out on the photo. Use one finger to center the image. When you’re ready, tap Use in the top right.
You will be prompted to auto generate a thumbnail. If you prefer to use a different image for your menu, you can tap on the Set Thumbnail option.
We recommend your menu photos be 2044 pixels wide x 2216 pixels high for best resolution on the customer facing Menu.
Note: Once you choose a menu item, TouchBistro will make a copy on your iPad for its own use. If you’ve uploaded a large number of photos and wish to save space, you can delete these images after attaching them to your menu items. Just make sure you do not delete them from your computer.
If you already have an image displaying here, you can tap Remove photo to remove it.
Section 2. Additional Details Area
16. As noted, most of these items are defaulted by the Menu Category. However you should review the settings. There are additional items off screen, so don’t forget to scroll up.
17. You can tap Menu Category to change the item to another category.
18. Tap Sales Category to assign this item to a new Sales Category.
19. By default, the item’s chit will print to the printer specified in the menu category setting. If you need to specify a unique printer, tap Printers and set it up here. For example, you have a sushi category and most items go to the sushi bar but a few items are cooked and need to go to the kitchen. You can also select multiple printers. For example, if an item requires some kitchen prep and some sushi bar prep.
20. If you need this item to go to a Kitchen Display System (KDS), tap Kitchen Displays and select which configured KDS this item should go to.
21. If you need this item to print on its own chit, slide the Print on Separate Chit/Ticket item to the green position.
22. If you prefer to identify menu items by short names for the kitchen, enter the short name in the Short Name field. Remember to enable its use under Advanced | Printing. Tap Printer Items’ Short Name. You should consider using a short name if the menu item name goes beyond 30 characters in length. If you are printing your kitchen tickets by seat, a menu item longer than 38 characters (including spaces) will wrap to the next line. If you are printing your kitchen tickets by course, a menu item longer than 30 characters (including spaces) will wrap.
23. If you need to specify this item as a different course from the Menu Category default, tap Course.
24. If you’re exporting your sales details to a third party system (say an inventory system or an accounting system), you can use the UPC field to code your item for use with the third party system. The UPC code will export as part of the Detailed Sales CSV report.
25. Tap Scan Barcode Code to scan and enter your barcode number into the UPC field. Barcodes can be used to scan in items on the cash register. If you need to remove a barcode, simply tap in the UPC field and delete the number.
26. If you are using the Ingredient Inventory system, tap Manage Recipe to configure how much of your inventory items this menu item uses each time it is order.
27. Tap the Icon Color to set a color for this item for use with the text button view.
28. Taxes default according to the category setting. Note: If later you change the menu category tax settings (for example you disable a tax or add a new tax to the menu category), the associated menu items will not be set for the new tax settings. Adjust this setting if the category tax setting later changes.
29. Tap Modifiers to override default modifiers. For example, a steak menu item you might always want to force a modifier query by your wait staff. However, a burger menu item you might always cook well done unless the customer makes a special request. Tap Done to return to the list of added modifiers.
30. Slide Allow Returns (Negative Price) to the green position if this item can be physically returned. For example, you sell your own bottled hot sauce, pork rub, or branded t-shirt as merchandise. Customers might want to return them. Flagging the item as returnable ensures they can be properly accounted for when returned.
31. You can now prevent a menu item from being added to an order unless there’s a manager/admin passcode approval by enabling Requires Manager Approval. You can use this, for example, to prevent wait staff from adding a particularly expensive bottle of wine to a customer order.
32. If this item is set to represent a gift card value add, enable Is a Gift Card.
33. When you are satisfied with all your menu item details, tap Done on the top right corner of the screen.
34. Your menu item will now be added.
Section 3. Deleting a Menu Item
To delete a Menu Item, swipe left on the menu item and tap the Delete button.
When you delete an item, TouchBistro will “archive” it for reporting purposes. You will not be able to recover the item. However, the item will still appear on past sales reports.
Section 4. Entering Barcodes
1. Access menu items you want to associate with bar codes.
2. Tap Scan Barcode Code.
3. Using the iPad’s rear-facing camera, line up the barcode in the guides. If the barcode is not immediately recognized, pull the iPad back and then slowly bring the camera forward towards the barcode (“zooming in”) until the barcode is recognized.
4. When recognized, TouchBistro reads the barcode’s UPC number and completes the UPC field in TouchBistro.
5. If you need to delete the barcode, simply tap on the UPC field and backspace over the UPC number to delete it. You can then rescan the item.
Chapter 6. Setting up Item Modification
You have your sales and menu categories set up and you’re probably primed to start editing your menu. But there’s one more step you want to do before entering your menu. You will probably need to set up modifiers. Modifiers are common ways patrons might want to modify a food or drink item. For example, if you serve steak you would have modifiers like rare, medium, and well done. Drinks might be ordered with or without ice, with/without a lemon. TouchBistro provides a large number of modifiers by default. Review them and add your own.
1. Tap on Item Modifications.
2. You will see a list of all of your current modifier groups. You can tap the modifier’s associated Information icon to edit or assign it to multiple menu items.
3. To add a modifier group tap on the blue and white Add icon.
4. Name the modifier group. For example, if you serve specialty coffees like cappuccinos and lattes, you might give your customers milk options (do they want it with soy milk? Whole milk?). So in this example we’re adding a Milk Options modifier.
5. For forced modifiers, change the minimum number of selections required per menu item to 1 (or higher, depending on how many forced options you would like). You would create a forced modifier to ensure the order taker always asks the customer how he or she wants the item. In this case, what kind of milk. If you have steak on your menu you would set the Cooking modifier to 1 to force the order taker to ask “how do you want it done” before being able to add the item to the table.
6. For optional modifiers, keep the minimum number of selections required per menu item at 0.
7. Tap on the Add icon, then tap Add Text Item to add modifiers.
8. Name your first modifier (e.g., Soy Milk).
9. If the modification comes with an additional cost, adjust the price (i.e., how much the modification adds to the base price). If not, leave it at zero.
10. If you want this modifier to always be added whenever the menu item is ordered, slide Mandatory to the green position. For example, let’s say in your jurisdiction, selling a drink in a bottle comes with a mandatory deposit. You could add a deposit modifier that automatically adds a 10 cent deposit.
11. Tap Done.
12. Continue adding modifiers (e.g., types of milk) under the specific group (e.g., Milk Options).
13. Finally tap on the blank icon to associate this Modifier Group with a representative icon.
14. Once you have added all the modifier groups, tap done. You can attach them to menu items.
Section 1. Add Menu Item
If you remember, when you tapped the Add icon to add a kind of modifier (e.g., a soy milk option), you also got an Add Menu Item option. You can only use this option when you’ve set up actual menu items. You can use this to add a menu item as a modifier. That sounds a little complicated but imagine you have Mains and Sides. A Main always comes with a choice of a Side (fries, salad, soup, etc.) but you also offer those Sides for separate order under a Sides Menu Category. As part of a main, the side is free or comes with a small up charge. If ordered a la carte, it’s charged at the full menu price. So, you can use Menu Item modifiers to add other menu items as sides, which are including with the main’s price or added for a small up charge.
Note: If your Menu Item, used as a modifier, itself has modifiers (for example, you have a Caesar Salad with a chicken/no chicken modifier), TouchBistro will prompt for the menu item’s modifier. So for example, if a person orders a Main, TouchBistro will prompt for a side modifier. If the customer selects Caesar Salad, TouchBistro will then prompt for chicken/no chicken.
Note: If a menu item used as a modifier has an up charge, TouchBistro will use its configured tax setting to calculate the up charge. For example, suppose you sell olives as a menu item and they are tax free because they are defined as a grocery product. You also use it as a menu modifier for your mains and you’re offering it as an optional side with a $1 up charge. Since the olives have been marked tax free, TouchBistro will not tax the $1 up charge.
Section 2. Modifier Order
On the front end, modifiers are sorted alphabetically.
If you have a long list of modifiers, it may be the case that popular mods are sorted to the bottom. To move popular mods to the top, simply insert a * before the mod name.
On the front end, TouchBistro will display mods starting with a * first.
Section 3. Assign Modifiers to Multiple Menu Items
If you add a new modifier later (after you’ve created your menu) and need to assign it to multiple menu items, you don’t have to edit every menu item to include the new modifier.
Simply create the new modifier and from the Add Modifier Group screen, tap on the new modifier’s associated Information icon. Tap Assign to Menu Items.
Tap the menu items this modifier should be valid for. Use the Category bar at top to select menu items from different categories. Tap Done when you’re done associating this modifier with your menu items.
Section 4. Deleting a Modifier
To delete a modifier, swipe left on the modifier and tap the Delete button.
Section 5. Deleting a Modifier Group
To delete a modifier group, swipe left on the modifier group and tap the Delete button.
Chapter 7. Setting Up Menus
Under Menus, you can assign your Menu Categories into specific menus, such as a dinner menu, a lunch menu, a breakfast menu and so on.
If you prefer not to subdivide your menu categories in this fashion, you can add them to the default Full Menu.
In this example, however, we’ll create a Breakfast menu for our breakfast items.
1. Tap the Add + icon.
2. Give the Menu a name via the Name field.
3. Tap Add Menu Category.
4. For example, add a Breakfast Menu Category, a Coffee category, and a drinks category.
5. If you add a category by mistake, tap on its Delete icon and then tap Delete.
6. If you tap and hold on a menu category, you can rearrange the order.
7. You can slide the Enable option to the off position if you wish to disable a menu. For example, you’ve created a seasonal or holiday menu and want to make it unavailable for a long period of time.
8. If you want the Menu to be available only on specific days and times during the week, you can use Schedules. For our breakfast menu, we only want to make it available during the morning hours.
9. Tap Schedules.
10. Tap the Add + icon.
11. Set the day and time range you want this menu to be available.
12. If you want your breakfast menu to be available longer on a Sunday, you can add multiple schedules.
13. Tap Edit Menu to return to your Menu.
14. Tap Save.
Section 1. Arranging Menu Order
1. You can arrange the order these menus appear on the Order screen by tapping Edit.
2. Tap and hold a menu’s pick up bars and drag it to a new position. Tap Done when you’ve arranged the desired menu order.
Chapter 8. Void Reasons
Tap Void Reasons to customize valid reasons for a void.
Tap and swipe left to delete any of the defaults that don’t apply to your venue. Tap the Add + icon to add your own custom void reasons.
1. Give your new void reason a name.
2. In some jurisdictions the business owner may still be required to remit a tax on an item voided. For example, an alcoholic drink is served but the drink was not requested by the customer. The waiter voids it and the drink is poured down the sink. The customer walks away without being billed in any way for the drink. However, the tax authority still requires the business owner to pay a tax on a drink decanted. You can ensue such tax compliance by enabling Is Taxable. If this is enabled, no tax will appear on the Order screen. However, the Void report will indicate which voided items are taxable and the amount that was voided. You can use the Void report to calculate taxes that must be remitted for voided items.
3. You can also flag some voids to “return” the item to the inventory count when voided by enabling Returns Inventory. For example, a customer orders a bottle of beer. The inventory is reduced by one. The customer notes the served beer is incorrect. One can void the beer and, if the bottle has been not opened, return it to inventory.
4. Tap Save when you’re done.
Section 1. Fine Tuning Voids
On the Security setting page, if Require Manager Passcode to Void Items is enabled, servers will require approval from an Admin or the approval of a manager staff type (specifically any staff type with the Can Manage Voids permission enabled).
On the Advanced setting page, TouchBistro provides two options you can set for voids.
If enabled, Show Voided Items on Bill/ Guest Check will display the voided items on the customer receipt. Disable if you prefer this information not to be included on the customer receipt. If enabled, Print Void Chits When Items Are Voided will send a ticket to the kitchen printer (or KDS) indicated the item has been voided.
Chapter 9. Discounts
Discounts lets you create valid discounts a server might be able to apply to a meal. For example, you might create a discount the server can apply if the customer is inconvenienced in some way (“Fly in soup”). Or you could create a discount where a customer can get a free dessert if it’s his/her birthday.
1. Tap Discounts.
2. Tap the Add + icon to add a new discount.
3. Tap whether the discount should be a Percentage discount (1-100%) or a Dollar Amount price reduction (e.g., $5 off).
4. Give the discount a name (“Birthday”).
5. Tap which categories the discount can be applied to. In the pictured example, tap Desserts if you want to give the diner a 100% birthday discount on desserts.
6. To restrict a discount by staff type, tap the Staff Type option.
7. Tap a staff type to either disable or enable this discount’s availability.
8. Tap Save.
The discount will only apply on a per item basis.
Section 1. Fine Tuning Discounts
On the Advanced setting page, TouchBistro allows you to prevent discounts from being applied to any menu item set for a Alcohol sales category. Simply disable Allow Discounts on Alcohol.
On the Security setting page, if Require Manager Passcode to Discount Items is enabled, servers will require approval from an Admin or the approval of a manager staff type (specifically any staff type with the Can Manage Voids permission enabled).
You can enable or disable the discounts being reflected on the guest check under Bill/Guest Check Layout.
Enable Show Each Item’s Discount if you would like the guest check to display discounts applied to individual items. Enable Include Discount Total if you would like TouchBistro to summarize the total of all discounts.
Chapter 10. Promotional Pricing
The Promotional Pricing option allows you to set up reduced prices on menu items automatically based on time of day settings. For example, you might want to offer appetizers at a 50% discount during a “happy hour” period.
Instead of having to manually adjust the prices via the Menu Items screen simply tap Promotional Pricing.
1. Tap the Add + icon on the top right.
2. Give the promotion a name (e.g., Happy Hour Appetizers).
3. Tap Price Adjust. (We’ll deal how to Hide items below.)
4. Tap Fixed Price if you wish every promotional item to charge the fixed price amount. For example, every sushi item is $1.00 for the duration of the promotional period.
5. Tap Discount if you want to automatically reduce the price of an item by a percentage (e.g., “20% off appetizers”) or by a uniform dollar amount (e.g., “$2 off every burger”). If a fixed discount reduces a price below zero, TouchBistro will bill the item for zero dollars.
6. Tap Schedule to set up the promotion’s time window.
7. Tap which days the promotion is available. For example, if you want the promotion available only Monday to Thursday, tap each day.
8. Tap Start Time to set when TouchBistro should automatically apply the discount. Use the time spinner to set then the promotion begins.
9. Tap End Time to set when TouchBistro reapplies normal pricing
10. Tap Back.
11. Tap Choose Items.
12. Use the Category bar to locate the items you want to discount. Then tap each item under the category you want the promotion to apply to. Ensure there’s a checkmark next to the item.
13. Tap Done when you’ve selected all items.
14. Tap Done to save the promotion settings.
15. Tap Menu to return to the Menu Items Settings screen.
Section 1. Hiding Menu Items During Time Periods
You can use the Hide Item slider hide menu items during schedule time periods. For example, suppose your business is in a jurisdiction where you cannot offer alcohol sales on Sundays before noon (known as “blue laws” in some areas) or maybe you want to hide breakfast items after a certain time.
To hide menu items based on a day/time schedule:
1. Setup a promotion as above (name/schedule).
2. Ensure Hide Item is enabled.
3. Set up the time you want to hide your items by tapping Schedule. For example, you want to hide breakfast items Sun-Sat 11 am to 11:59 pm (end of day).
4. Tap Choose Items to select which items should be hidden.
5. Use the Category bar to locate the items you want to hide. Then tap each item under the category you want the hide condition to apply to. Ensure there’s a checkmark next to the item.
6. Tap Done when you’ve selected all items.
7. Tap Done again to return the list of your current promotions.
Note: TouchBistro does not display menu categories in the menu if there are zero items available in the category. Hence, if you hide all items in a category (e.g., a Breakfast category), TouchBistro will not display that category while the promotion is in effect.
Chapter 11. Gratuity Settings
Tap Gratuity Settings to set how TouchBistro handles tips and autograts.
Section 1. Tip Outs To House
Some venues have a policy that requires wait staff to contribute a percentage of their tips to a pool that’s then shared out among support staff (cooks, bussers, hosts, etc.). This is referred to as a “tip out”. If you (the house) manage the tip out pool for your employees, you can enable a withholding percentage from credit card tips.
Enable Calculate Credit Card Tip Out and enter a Tip Out Amount percentage. This percentage will be calculated on credit card tips accrued by the server and reduce the amount of Cash Owed to Server on the server’s clock out shift report.
By default, this item appears as “Tip Out to House” on the shift report, indicating the money the house is holding for staff eligible for participating in the tip pool.
If this is not your preferred terminology, you can also adjust the term by tapping Tip Out Display Name and entering your preferred terminology.
When you close your day, as a manager or Admin, you will see the total tip out amount accrued from all servers in your End of Day report.
You can use the Tip Out To House figure to see how much you have to pay out to eligible house staff.
The tip out withholding does not calculate on cash tips. As well, it does not calculate based on total sales (cash/credit card). It only withholds from known credit card tips.
You should consult your accountant about any tax implications that may arise in your jurisdiction when the house manages a tip pool.
Section 2. Withholding Merchant Fees from Credit Card Tips
Some jurisdictions allow an employer to withhold the merchant fees associated with tips left on credit cards. For example, if a customer leaves a $10 tip on the credit card, the jurisdiction allows the employer to withhold the merchant fee (for example, 3%). So the employer would refund $9.70 of the $10 left on the credit card.
You can use the Tip Out to House setting to set up this withholding. In the Tip Out Display Name field, customize the withholding’s name (for example, Credit card fee withheld). In the Tip Out Amount field, enter merchant fee percentage (for example, 3%).
Section 3. Adding a Large Party Gratuity or Service Charge
If you add an automatic gratuity or service charge when serving larger parties, tap Gratuity Settings. Enter the minimum number required to trigger the gratuity addition on the Checkout screen as well as the % amount of the auto gratuity (sometimes referred to as an “auto grat”).
If you don’t want to charge an autograt, set Minimum Party Size and Default % to 0.
Access Security if you want to give/remove the ability of wait staff to wave or change the gratuity amount.
By default the autograt appears as “Gratuity” on the guest check. If you wish to change the term that appears on the guest check, edit the Gratuity Display Name.
After setting up how your venue handles the automatic gratuity, you can adjust the mode by tapping Gratuity Mode:
Include Gratuity in Tips
Tap if you want to treat gratuities and tips as the same.
Calculate Tax on Gratuity
Tap if your tax jurisdiction:
Requires an automatic gratuity to be taxed (as a provided service).
Requires an automatic gratuity to be treated like regular wages paid to wait staff and you need to separate out this kind of gratuity for reporting purposes.
Separate Gratuity from Tips
Tap if your tax jurisdiction:
Only requires automatic gratuity to be treated like regular wages paid to wait staff and you need to separate out this kind of gratuity for reporting purposes.
For a discussion of IRS and Canada Revenue Agency treatment of AutoGrats and how to program TouchBistro to conform see:
To change how the AutoGrat appears on the guest check, edit the Gratuity Display Name field.
Tap Gratuity Calculation to specify if the autograt should be calculated on the subtotal after discounts are applied (post-discount) or before discounts are applied (pre-discount).
1) Removing an AutoGrat at Checkout Time
If a server needs to remove an AutoGrat for a particular bill, the server can tap Include Gratuity. You can enable the Security setting Require Passcode To Change Gratuity to require an Admin passcode or a passcode from a manager staff type before the AutoGrat can be modified.
If gratuities are set for Include Gratuity in Tips and you remove the gratuity after a customer has paid his/her split seat with cash, TouchBistro will not record the paid autograt on the closed bill.
Chapter 12. Takeout Types
Takeout Types lets you create custom takeout types.
Tap the Add + icon on the top right. Enter the Takeout Type. Tap Save.
Setting new Takeout Types can be useful if your kitchen or expediting staff needs takeout specifics on the kitchen ticket to treat different kinds of take out differently. For example, you might create a “Drive Thru” take out type that alerts kitchen staff a drive through order needs to be packed differently or given some kind of priority.
If you enable a takeout header banner on your kitchen tickets and you’ve created an order using a custom takeout type, TouchBistro will use the custom takeout type on the kitchen ticket.
Chapter 13. Payouts Reasons
TouchBistro allows you to set up and track cash drawer payouts (cash coming out of the cash drawer to pay for items related to your business) as well as pay ins (cash coming into your cash drawer for a reason other than a sale). Here you can set up valid reasons for a pay in/out.
1. Tap the Add + icon to add a reason. You can add both pay in and payout reasons.
2. For example, you might add a payout reason like “Pinball machine refund” or “Vendor payment”. A pay in reason might be something like “Float addition”. Tap Save when done entering the reason.