Support & Training

Contact Support

TouchBistro is committed to responding to all support inquires. ​ For reporting inquiries or critical issues, please use the below form or email us at support@touchbistro.com.

Email Support

You can also reach us by phone at 888-342-0131 (Outside of North America 647-925-4154). If you are experiencing a longer than normal wait time, please use the form above or email us at support@touchbistro.com and a representative will contact you.

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Snapshot Report

Print

The Snapshot Report, for the given time frame (e.g., the current day), will show current labor costs, a running sales total, a ratio of labor/sales, and tips/voids/discounts.

Details

Item

Description

Active Shifts

Indicates the labor cost of staff members still on duty who have not yet clocked out.

Completed Shifts

Indicates the labor cost of staff members who have clocked out previous to running the snapshot report.

Item Costs (Closed)

The food cost of all items sold (closed tables and orders). Costs are calculated based on the simple Cost figure entered for the menu item or using the ingredient inventory recipe costing.

Item Costs (Open)

The food cost of all items still on tables and orders (takeout, delivery, bar tabs) yet to be closed. Costs are calculated based on the simple Cost figure entered for the menu item or using the ingredient inventory recipe costing.

Running Item Costs Total

A total of open and closed cost figures.

Closed Orders

The before-tax sales figures of all closed bills (tables, orders, cash register). The amount represents after-discount sales figures.

Open Tabs

The before-tax sales figures of all open takeout/delivery/bar tab orders. The amount represents after-discount sales figures.

Open Tables

The before-tax sales figures of all open tables and cash register orders. The amount represents after-discount sales figures.

Running Sales Total

The before-tax, after-discount total of all open and closed bills.

Taxes Collected

The amount of tax collected for all bills (tables, orders, cash register) closed before running the Snapshot report.

Labor/Sales Ratio

The cost of active and completed labor divided by the running sales total (all closed and open bills).

Cost/Sales Ratio

Food costs (closed and open item costs) divided by the running sales total (all closed and open bills).

Tips Collected

Credit card tips collected before running the Snapshot report. This will not include cash tips reported by servers on clock out or autograts if they are set to be treated differently from regular tips.

Voids Amount

The dollar value of voids issued on closed bills.

Discounts Amount

The dollar value of discounts issued on closed bills.

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