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Restaurant settings

Settings live under Settings → Restaurant Settings and are scoped per restaurant. If you run multiple locations, each one has its own settings — copy from another location when you set up a new one to save time.

The settings page is organized into a left-hand navigator with seven sections: General, Location & Contact, Hours & Service, Operations, Point of Sale, Payments & Currency, Alerts, and Support.

General and location​

The basics: legal name, doing-business-as name, restaurant type (full-service, fast-casual, bar, ghost kitchen), and the timezone the POS will use for everything from clock-ins to closing reports. Location and contact captures address, phone, public email, and the website you want printed on receipts.

Order Acceptance (also on the General tab) decides how incoming orders — online ordering plus every connected marketplace — are accepted: Automatic checks stock, then accepts and fires the order straight to the kitchen; Manual holds the order until staff accept it on the POS. This is separate from Order Alerts under Alerts, which only controls who gets notified — every order is still validated and printed on the floor regardless of who is notified or how it was accepted.

Hours and service​

Set your operating hours per day of the week. Each day can have multiple service blocks (lunch 11–2, dinner 5–10) so happy-hour pricing or kitchen-cutoff logic has a clean window to attach to. Holiday overrides let you replace standard hours for specific dates without touching the recurring schedule.

If you take reservations or online orders, this is also where you set the lead-time required, the maximum advance booking window, and the cutoff before close.

Operations​

Operations is the broadest section and covers:

  • Tax rates. Define each rate (state, county, city, special districts) and assign defaults. Items inherit from their sales category unless overridden.
  • Service charges. Auto-applied charges like a 20% large-party gratuity, a delivery fee, or a kitchen-appreciation charge. Each service charge has a name, calculation (percentage or flat), trigger (party size, order type, or always), and treatment for tax and tip pooling.
  • Domains. Custom domains for your branded online ordering site and menu page.
  • Website configuration. Hero image, brand colors, about copy, links to your social.
  • Integrations. Third-party connections — Uber Eats, Google Business, payment processors. See Integrations for setup walkthroughs.
  • Network. For locations on an OrderUp-managed network, a read-only status view of your card-reader segmentation, internet uplinks, and any unrecognized devices. Changes to the network itself go through OrderUp support, since these settings define the boundary that keeps card readers isolated from the rest of your network.

Receipt customization​

Under Point of Sale, the receipt editor controls what your guest sees on a printed or emailed receipt. Configure:

  • Header — your logo (upload at 300 DPI for crisp printing), restaurant name, address, phone.
  • Body — itemization granularity (show modifiers, show prices on modifiers, fold combos).
  • Tax display — line by line, summarized, or both.
  • Tip suggestions — three or four percentage buttons your guest sees on signature receipts and digital receipts.
  • Footer — thank-you message, return policy, social handles, a QR code to your loyalty signup.

Email receipts use the same template but adapt for HTML; you can preview both before saving.

Shift review​

Also under Point of Sale: the "X tape" summary an employee sees when reviewing their shift — sales, tips, discounts, voids, and the other per-shift totals. Choose which sections appear and the order they print in, and optionally require an employee who rang orders to complete the review before they can clock out (employees with no orders during their shift are never blocked).

Printers​

Printers and their routing rules also live under Point of Sale. OrderUp distinguishes:

  • Receipt printers — guest-facing tickets at the front counter or expo station.
  • Kitchen printers (KDS) — by station: line, grill, salad, bar, dessert. Each station gets its own ticket with only the relevant items.
  • Label printers — cup labels, prep labels, takeout-bag labels.

Setup workflow:

  1. Plug the printer into the network (or pair via USB to the POS).
  2. Click Add Printer, select model and connection type, and enter the IP or USB ID.
  3. Print a test page.
  4. Map prep stations to the printer — items in the "Cold" prep station route to the salad printer, "Hot" routes to the line, and so on.

The full print system is described in the POS docs, but most setup happens here.

Service charges and fees​

Already covered in Operations, but worth re-emphasizing: service charges are different from tips. Tips go to staff per your tip-pool rules; service charges are revenue that you choose how to distribute. If you want a "service charge" to behave like an automatic tip, configure it under tip-pool sources too.

Alerts​

Configure who receives operational alerts (low cash drawer, payment processor down, fraud warnings) and through which channel — SMS, email, or in-app. Multiple recipients per alert type, and you can quiet specific alerts during off-hours.

A separate Order Alerts page controls awareness routing for new incoming orders — online ordering plus any connected delivery marketplace. Every order is still validated and printed on the floor regardless; this only decides who additionally gets notified: nobody (headless), every device, specific devices, or an on-duty job title. You can require someone to acknowledge the alert, with an escalation ladder (and an optional auto-pause of new intake on that channel) if nobody does.

Support​

The support tab surfaces your account manager, a ticket form, and quick links to this documentation site. Use it as the front door when something needs human attention.