Cause running this shithole with Toast online ordering was so easy to begin with
by Shoddy_Factor4489
10 Comments
Tornado_Wind_of_Love
The little black spot had me rubbing my monitor.
“we’ll fuck you without lube and take 20% off the top so increase your prices”
shackbleep
The more I read about how much of a headache is to implement online ordering into running a restaurant, the more I wonder why anybody does it. I get that there is more money to be made, but after a while, you wonder if it’s even worth it.
There are multiple spots where I live that do not offer any sort of online interaction. If you want food from them, you either go in yourself, or you call on the phone and talk to someone. Many of them have been around for decades and continue to do just fine. One of them is a pizza place that got an award in Vegas last year for Best Cheese Slice In The World.
dandanpizzaman84
Toast and R365 have been some of the best tools I’ve ever used managing kitchens.
I’m sorry about doordash
oasisjason1
I do 10k a month through DoorDash alone on top of my online ordering, GrubHub and UberEats. Been a great boost for my business. I charge 30% more for all the 3rd party stuff to cover the fees and people pay it. If we get too busy I turn them off.
anime_lean
stealing this picture and sending it in a work groupchat like “dude fuuuuuck”
quiet_commande
Fuck DoorDash. By the time the order is punched in, the driver is already on the way no matter what we do. Only have this problem with them.
zazasfoot
Honestly I don’t mind doordash at my spot. I just jacked the prices to the moon to cover their fees and only let the lazy fucks, err “guests” order like a quarter of the menu.
williegrease
Quit now. More work for the same pay? Bye.
Squallhorn_Leghorn
Does the hot Cleric get killed by the Evil Wizard in this one, too?
d0dja
It’s not that big of a deal, you can manage it really well from the tablet, turn items off n on, and add as much time as you need to orders to have them prepared.
Just mark certain items that might bog down service as out of stock for a few hours at a time while you’re getting used to it
10 Comments
The little black spot had me rubbing my monitor.
“we’ll fuck you without lube and take 20% off the top so increase your prices”
The more I read about how much of a headache is to implement online ordering into running a restaurant, the more I wonder why anybody does it. I get that there is more money to be made, but after a while, you wonder if it’s even worth it.
There are multiple spots where I live that do not offer any sort of online interaction. If you want food from them, you either go in yourself, or you call on the phone and talk to someone. Many of them have been around for decades and continue to do just fine. One of them is a pizza place that got an award in Vegas last year for Best Cheese Slice In The World.
Toast and R365 have been some of the best tools I’ve ever used managing kitchens.
I’m sorry about doordash
I do 10k a month through DoorDash alone on top of my online ordering, GrubHub and UberEats. Been a great boost for my business. I charge 30% more for all the 3rd party stuff to cover the fees and people pay it. If we get too busy I turn them off.
stealing this picture and sending it in a work groupchat like “dude fuuuuuck”
Fuck DoorDash. By the time the order is punched in, the driver is already on the way no matter what we do. Only have this problem with them.
Honestly I don’t mind doordash at my spot. I just jacked the prices to the moon to cover their fees and only let the lazy fucks, err “guests” order like a quarter of the menu.
Quit now. More work for the same pay? Bye.
Does the hot Cleric get killed by the Evil Wizard in this one, too?
It’s not that big of a deal, you can manage it really well from the tablet, turn items off n on, and add as much time as you need to orders to have them prepared.
Just mark certain items that might bog down service as out of stock for a few hours at a time while you’re getting used to it