GoTab

Other Half Brewing. Manhattan outpost is 48th street at Rock Center They usually have a few of those in bottles to go (or to have there) and 1 on tap. Current bottles/cans to go: [https://gotab.io/loc/otherhalfbrewingrc/menu/to-go/spot/takeout/order/.WuU4xIn\_6xQku0d4qDwrJtUZ?select-menu=1](https://gotab.io/loc/otherhalfbrewingrc/menu/to-go/spot/takeout/order/.WuU4xIn_6xQku0d4qDwrJtUZ?select-menu=1)

I specialize in self ordering, and as a preface used the product I work for in busy kitchens for over a year before offramping out of hospitality. when used to its maximum potential a good self order system creates a hybrid service model where servers & cashiers can engage with more customers. the check average increase your data shows can go even higher when service goes up because ordering and payments get easier. to solve the kitchen production problem, communicating expected wait times alleviates the stress and helps set expectations. the GoTab KDS can understand the expected prep time of items, and be used to communicate those through the customer UI. combining that with order batching and experiences become much smoother for customers, but also lowers the perceived stress to cooks of being behind, by adding the new bench mark of "start within 15 minutes" can mean a lot when you have 250 picks on the board. and no one gets mad if you tell them itll be 30m, but it only takes 20. The data youre collecting are correct, what we see is a slow adoption at first, but if staff is enthusiastic the customer base gets onboard, and everything smoothes out. our platform also uniquely allows tabs to be opened by a server/bartender/cashier and sent to the customer via SMS. This removes the "self onboarding" friction that causes people to shy away from mobile ordering, and starts every experience with a smiling face and a "hello, welcome", plus it removes the need for QR codes all together in some cases.

A bit short sighted. But yep, when an operator is constantly testing printers because they can’t figure out what settings need to be updated/added/removed etc, you’re burning tape, and it’s a lot. Already proved it to be useful for this restaurant (and looks like we have some experiencing the same pain in the replies). Also a GoTab employee in them saying it’s a native feature in their system (probably because it’s….useful). This restaurant is big, you have to go outside to access the other parts of it- so that means the operator going to every single printer station to collect the tickets. Got it wrong? Do it alllll over again. And yes, you manually test when you’re satisfied with how the simulation shows your tickets will print. This is a big help for complicated menus and large physical locations with a lot of ground to cover (and printers).

If you'd like to take a look at a better work flow, GoTab has perpetual inventories and live decrementing sales reports, no latency, no need to close the day. you wouldn't have to reset inventory daily either, only when you receive more stock. our inventory system includes pars as well. if you do find missing bottles, those can be entered as loss and reports generated to collect those data. oh and it can all be done from a handheld POS.

So I'm a former toast user, and I love that i dont use them anymore. couple of opinions to share; I hate the notion of making someone feel like they need an app to order from me. that said, with a full take away concept it might be a good idea to promote but not force it. I prioritize costomer experience, and for me driving hyperlocal pickup sales is most important when it comes to take away \[pizza/pub fare\]. So ive been working with GoTab for about 4 years now and im very happy with the results. there's a lot of really great dine in features, but keeping on point web ordering is included. I dont use the website builderbecasue im cheap and I find that stock order page works just fine, but I know they do sites and apps too. where it really hits hard for me is reaching locals. I made refrigerator magnets with a qr code that goes to my take out site, and I really encourage pople to come pick up- I can send out coupons and offer discounts. its got doordash and ubereats integration too, but for me thats more necessary evil. Like other commenter said, no system is perfect but the one i use has a ton of great features that I actually use and dont have to pay extra for. For what your doing, you might even find square works well, I think it really depends on how intracate your concept is. its been a long tiem since ive used square, but i remeber the webflows being a highlight.

This is a little incorrect regarding GoTab and multi-vendor reporting. its not a multi-mid account, rather 2 standalone MIDS. reporting is not mixed or convoluted in any way. business one is unique and so is business two. In this case there would be a parent/child, but that would specifically be for menu import purposes. the sales and reporting are unique to the individual instances. we can also build custom report for single source of truth. most of our foodhall operators will use this report to see performance across the whole venue, while individual stalls have their own instances. its no different in this case of 2 businesses sharing a space. we have some pretty innovative remittance functionality. No one really does what we can do in this vertical. If youd like to learn more, id be happy to show you around. I could even get you a discount code for our food hall/multi vendor conference next month in minneapolis.

Yea with a GoTab acct tied to correct payment processing and the gateway. You can’t just turn on a used Toast and simply have it instantly work for 2 separate restaurants. This is why there’s multi mid systems and GoTab reporting gets funky you need 1 source or 2 truth a smart inventory analytics comparing prices and sales for your same type of food/bad/whatever so if you’re lucky to have a smart POS with this it increases sales across all in person and over phone and even 3rd party online orders since our POS takes over all that and integrates so merchants are stuck with an over priced menu online and then pay fees at end of month. Some of those food bevs used multiple online ordering platforms pay 20-30% depending on sharing with customer and if you study restaurant groups you know 10-15% margin is really good. Online ordering with smart ai pricing and using multiple 3rd parties all lying and outsourcing to India can literally put food/Bev out of business while they see an on paper increase in sales due to this very very important variable