Get the shop running

Do this once per location. After it is done, the floor can live on Dashboard, Prep, and Orders.

Staff: skip this page. Sign in, pick the store in the header if you have more than one, then use Dashboard, Prep, and Orders.

Incomplete tickets do not count toward waste or profit. Complete them on Orders when they leave the pass.

1. Register the shop

See Sign in & first shop. You need a name, a full street address (weather and time zone), and kitchen options on the setup screen (what you call a sold unit, production log, and so on). The person who registers is the owner.

2. Hours

Store → Setup → Hours. Set open and close for each weekday. Close is when Today’s waste and profit stop being “still in progress.” Add closure dates for holidays. Details: Hours.

3. Point of sale

Store → Setup → Point of sale. Connect Square or Toast, then ring a test ticket. It should show on Orders → Active. Parsley is not the register. Details: Point of sale.

4. Inventory

Store → Costing → Inventory. Add the SKUs you cook with, unit costs, and pars for reorder. On-hand is stock in the cooler, not a rent bill. Details: Inventory.

5. Recipes

Cookbook → Menu → Recipes. These are what you make (dough ball, sauce portion). Link each line to an inventory SKU. Details: Menu.

6. Products

Cookbook → Menu → Products. These are what you sell. Attach recipes, turn on Weekly par, and map the Square variation id or Toast item GUID. Square: import the catalog. Toast: paste GUIDs. Details: Build a menu.

7. Weekly planner

Store → Plan → Weekly planner. Set how many of each product you plan to sell Mon–Sun. That drives Prep and leftover waste. Details: Weekly planner.

8. Staffing and overhead

Store → Costing → Staffing and Overhead. Roster hours × pay, plus named bills. Without these, Profits still works but labor and overhead show as $0. Details: Staffing, Overhead.

9. Team

Team. Invite people as staff or manager. Owners assign extra locations under Store access. Details: Team.

Then a normal day

1. Dashboard — forecast, waste and profit snapshots, low stock.
2. Prep — work the list.
3. Orders — tickets from the POS; tap complete when they go out.

Add Events when you know a night will be busier than the weekly plan.