Applies to:

All products and plans

Recommended device for setup:

Desktop

Overview:

In order to set up Restoke to suit you best, you will need to configure your account in "Settings". This includes configuring your restaurant information, food costing percentages and thresholds, kiosk mode views, accounting integrations, and departments.

Restaurant-specific settings (managers & admin only):

  1. Head to the left toolbar, and select "Settings".

  2. Once on the Settings page, you'll be presented with the options to view and edit your restaurant info, configuration, and departments.

  3. The Restaurant Info section allows you to edit any information passed onto your supplier when orders are made. To edit, click the three dots in the right corner.

  4. Configuration refers to customising settings such as your:

    • Timezone

    • Food costing percentages and thresholds

    • Whether your food costings include tax

      • If switched on, set the tax % amount applied (e.g. 10%)

    • Tag filtering for scheduled orders (found under Suppliers once activated)

    • Use of End of Day Reports (found under Operations once activated)

    • Kiosk mode set up (view by user or department)

    • Show completed on MyDay (Last 24 Hours or Since midnight)

      • This will filter all completed activities launched on MyDay such as procedures, preps, orders etc. to only be shown for the chosen time period.

    • Accounting integration specifications, such as:

      • Selecting your accounting integration

      • Choosing whether to send line items to your accounting platform.

      • Choosing whether to send invoices as Drafts or Authorised to your accounting platform.

    • Connecting any tracking categories for this venue to assist with invoice filtering to your accounts

  5. To edit any of these configurations, click the three dots in the right corner of the box.

  6. Departments refer to how you break down the assignment of any Restoke activities such as procedures, preps, ordering etc.

    • To create new departments, click "+ New".

    • To edit or delete existing departments, click the three dots on the corner of each department's box.

  7. Storage areas refer to how you break down your stocktake.

    • If you complete your stocktake by area rather than supplier you can create a list of your storage areas here.

    • Once you've created your list of sections you will then need to assign your suppliers or specific items to each section.

    • Read the following article on stocktakes on how to implement storage areas.

  8. Tags refer to how you classify supplier items when ordering.

    • You may have a supplier with a large basket of items and you would rather filter basket by item type depending on your ordering day.

    • Here you can create a list of tags to assign to items in your suppliers basket, e.g. dairy, seafood, meat etc.

    • Read the following article on tag filtering for ordering on how implement the above tag system.

  1. To view user-specific settings, navigate to the top right corner and click the circular icon with your initials.

  2. Then click "My Profile".

  3. Once on the My Profile page, you're able to mute SMS notifications by clicking the "Mute Notifications" button on the left side.

  4. Additionally, users can view their previously completed training history by clicking "My Training".

  5. Lastly, users can participate in our referral program by generating a referral code by clicking on "My Rewards". Any new sign-ups completed via this shared link can earn up to $200 per referral.


💡 Pro Tip #1: Users on the Base package or lower are limited to 6 departments. Expert packages and higher have unlimited department usage.

💡 Pro Tip #2: If you have a large team, we recommend switching your Kiosk Mode to view by department.

💡 Pro Tip #3: An average restaurant's Food Cost is set around 25%, however, you can adjust this to your liking along with a reasonable threshold. The threshold chosen will ensure you're only notified of any food costing issues when necessary.


Further Reading

  1. Understanding your Food Costs

  2. Kiosk Mode

  3. Accounting Integrations

  4. Adding your Suppliers

  5. Order Scheduling

  6. Settings up Procedures

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