Dispense points (or Table Sections) refer to areas in the venue where orders should be handled. A Dispense point will only show orders from tables that have been allocated to that section. .
They allow you to filter orders by section, but also layout tables and sections in the floor plan.
Menu Modifiers are used to provide more flexibility to a menu item when the choice is made with the client. For example, if you have a Single Malt scotch on the menu, you might offer modifiers to describe how it should be served. For example, with ice or neat. Modifiers can aos have a price, to reflect that some modifications cost more.You can find more information here.
Menu categories group together items of a simialr type. For example, Burgers or Cocktails. When setting your categories, consider ease of navigation and search.
Property
Description
Name
Name of the category
Availability
The timeslot the category is available. By default, the category is always available but you can change this to hide categories at certain times of the day.
Arrival times allow guests to indicate when they will arrive for their booking. This is useful for managing capacity and ensuring that guests arrive at staggered times.
Property
Description
Minutes
How many minutes after the event start time this period should be.
Maximum
The maximum number of guests that can arrive during this period.
Tags and groups allow you to categorize your customers and bookings. You can then use these to filter and segment your data.Add a tag by clicking the + button. You can then add a name.
Delted a tag by tapping the “x” on the tag.
Different types of tags are available.
