Do you use custom branded takeaway cups and packaging? How long did you wait before you started doing this? Do you use local printing companies or do you use an online company? Who do you use, why, and are you happy with the product you receive? ... View more

I arrived yesterday during a very busy shift to the unpleasant surprise of a new "Local Cash" feature popping up on our POS for customers. We have no idea how this functions. We did not opt in, and customers are asking about it.   Looking back, there were a few notifications of this feature in the POS (but not my email), along with dozens of other update notifications. We do not currently have the Loyalty program activated, but we were planning to do so.   What is "Local Cash," why were we automatically opted in, how is it different from the Loyalty program, and how can I turn it off until we're able to evaluate the pros and cons?! It sounds like there may be instances where we would not be tipped if the customer's "Cash" account doesn't have enough to cover it. WTF?   This is not a professional way to roll out a new feature. ... View more

Hi, I have a 10-year-old food cart and catering business, and we've always used Square for processing. We've seen *LOTS* of changes over time, some that were super helpful, some not so much. 😂     I've been trying to find time to address the new Square Plus pricing, which changes for us tomorrow. I think overall it may save us money, as we were already paying for email/text marketing, etc. However, I have odd hours and have not been able to contact support yet.   The per-location pricing is challenging for us, and I would like some clarity. We only have one physical location. However, I have multiple "locations" set up so that I have different online store portals and reporting for the food cart, catering meal pickups (Holiday meals, Soup CSA), merchandise, etc. The deposits for these amounts would go in separately as well, which was helpful to see where the money was originating from.   Now I'm worried that we might be charged for each "location," so I've deactivated a few that were underutilized. Now I'm down to two: Food Cart and Catering (for the meal pickups).   https://a-broken-angel-1.square.site/ https://abrokenangel-catering.square.site/    Is it true that we will be charged an extra $49/month just for the Catering store? I can add those items to the Food Cart store, but it's not going to be as elegant. That's disappointing, but probably not worth $49/month. Can anyone verify this for me today? Thank you! ... View more

Hey everyone! I wanted to share a resource I put together for anyone who’s feeling stuck setting up Square Online ordering. It covers setting up your menu, variations, and modifiers organized to pickup settings, ordering hours, and customizing the actual online ordering page. Here’s the tutorial: https://www.youtube.com/watch?v=wZg3eFmBCLw Hopefully it saves somebody a few hours of clicking around trying to figure out where everything lives. If you watch it and have questions, drop them below. And if there are other Square setups or workflows that would be helpful to see a tutorial on, let me know. 🙂  ... View more

I own and operate an independent restaurant, and I'm comparing notes on how other operators handle private-event inquiries. A useful first estimate can depend on the date, guest count, timing, space, food and beverage expectations, budget, and whether the event fits. If the request arrives during service or lands with the wrong person, the reply can wait and the guest may move on. For restaurants handling private dining, buyouts, rehearsal dinners, corporate events, or other large-group bookings: - Where do inquiries arrive, and who owns the reply? - How do you calculate the first estimate or minimum spend? - How do you follow up and collect the deposit? I'd especially like to hear where the most back-and-forth happens. ... View more