Order types, times and pre-ordering

The order types#

Each one switches on and off on its own.

• Pickup: the guest collects it themselves. In every plan.
• Delivery: with an address; the page checks whether it lies inside the delivery area. In every plan.
• Table ordering: the guest is sitting in your restaurant and picks their table from a list. From the Pro plan.
• Table QR: the same route, through a code on the table that already knows which table it is. From the Pro plan.

Opening hours#

You can store as many windows per weekday as you like. A lunch break is simply two windows on one day, say 11:30 to 14:00 and 17:00 to 22:00.

Outside those hours the page takes no order for right now. It stays visible and says when things start again.

Delivery can have hours of its own, for when you do not drive during every open hour. Without separate delivery hours the ordinary opening hours apply.

Special days#

Public holidays, time off and the odd late evening go in as a special day: a date, plus either closed or different hours. A special day beats the ordinary week.

Special days can be entered a whole year ahead. Past ones drop out of the list by themselves.

Lead time#

The lead time says how long the kitchen needs at the very least. It pushes the earliest selectable time back: with thirty minutes of lead time, at 18:00 the earliest pickup is 18:30. It sits under Settings, tab Times, separately for pickup and delivery.

It is the quietest lever against a stressful evening, because it works before an order even exists.

Pause#

When the kitchen cannot keep up, one button stops online ordering, optionally until a set time. After that it carries on by itself. The button sits under Settings, tab Times, together with everything else that has to do with the clock.

The ordering page tells the guest and otherwise stays fully visible: the menu, the address and the hours are all still there.

A pause is not the same as closed. A guest answers “we are shut” with “tomorrow then”, and “we cannot keep up right now” with “in an hour then”.

The capacity cap#

Instead of stopping altogether you can cap the volume: at most so many orders per time slot. Once a slot is full it disappears from the guest's choices, and the order slides to the next one. This too sits under Settings, tab Times.

That is the difference between a Friday evening that gets tight and one that tips over.

Pre-ordering for a chosen time#

Guests can order for later, even while you are closed. You set how far ahead that goes, in what grid the times are offered (every fifteen minutes, say) and how many orders are taken per time slot.

A pre-order carries its requested time visibly on the ticket in the kitchen, and the kitchen screen can sort by requested time instead of by arrival.

Tipping at checkout#

Under Settings, tab Ordering. It is off out of the box: whether guests are asked for a tip is a decision about your relationship with them, and no default setting makes that for you.

You set up to four suggestions in percent, say 5, 10 and 15, and whether a custom amount is allowed. Next to every percentage the guest sees the amount in euros right away, so nobody has to do the sum in their head.

It is calculated on the food total, without the delivery fee and without any discount. Someone giving 10 percent on a bill with 4,90 euro of delivery would otherwise be tipping on the drive they have already paid for.

“No tip” is a visible button and sits at the far left. Anyone who wants to give nothing clicks it, instead of having to clear away a preselected amount.

You decide per order type whether the question comes up at all: pickup, delivery and ordering at the table switch separately.

• With online payment the tip is charged along with the rest and lands on your account. Flavoso keeps none of it.
• With cash it is an announcement: the amount is on the ticket and in the delivery list, so your driver knows what to collect.
• In the order list, in the export and in the numbers the tip has a column of its own, but it is already part of the total.
• How often a tip is given and how much it adds up to is under Visitors, right below the visitor numbers.

The path of an order#

New, accepted, preparing, ready, completed. That is the full path, and it is what the guest sees and what their notifications hang off.

Which of those stages exist here is your call: under Settings, the „Order flow“ tab, the box „Your stages“ gives each stage a tick and a word of your own. „New“ always stays and at least one more has to stay. A place that only uses „New“ and „Accepted“ goes straight from the second tap to completed; the rungs in between are skipped, not lost. It is meant above all for kitchens driven by the receipt printer, where nobody taps anything in between.

The kitchen can lay stages of its own over them, grill and pass for instance. Every one of those stages belongs to one of the five states, so notifications still fire in the right places. More on that in the chapter “Kitchen screen”.

An abandoned online payment creates no order that turns up in the kitchen or in the revenue. See “Payment”.