Owner — going live
The order matters here — several steps depend on earlier ones.
1. Account and restaurant
Set your time zone and business-day boundary now. Changing them later moves historical report boundaries.
2. Menu
- How a menu is structured — read this before building anything
- Build a menu
- Pricing
3. Kitchen routing
Every item needs a destination. An unrouted item takes the guest's money and never reaches the line, with nothing showing an error.
4. Staff
Make sure more than one person can approve a void and a refund.
5. Payments
- Taking payments
- Tips — decide your tip collection mode now; it decides whether tips can be corrected later
- End of day — set batch close to when you actually close
6. Hardware
7. Off-premise, if you want it
8. The checklist
Do not skip this. Work through every line: