We want to improve reporting and it would be helpful if we had the reporting hierarchy options in a diagram, as well as the paragraphs of text explaining how to. Then we could consider the best way to allocate and categorise our menu options before we input the data on the terminal.
For E.G
1. 2. 3. 4. 5. 6.
Cold drinks - juice - apple
- orange
- water - still
- sparkling
Hot drinks - coffee - black 8oz 1 shot 2 shot
12oz 1 shot 2 shot
Mocha 8oz
12oz
Cappuccino 8oz
12oz
blah, blah, blah
Thanks Tony
Hi Tony ( @explorasaurus ),
Welcome to the seller community!
I'm not sure there's a glossary, but I can try give you some guidelines as to how to organise things.
In square for restaurants, you needs to organise things in categories, primarily for printing production tickets. So in our instance we have drinks that are fulfilled by FOH, also cakes and some deserts are done FOH. Other things come from the kitchen. In our cellar door (we're a winery) there is no need for production tickets.
Items are routed to various printers based on category. So its important to get that right.
I also use the category report (or a custom based report based on category) to map to my 'areas of interest' for my accounting ledger..
For a product there are variations (think of it like 'color' for a T-shirt). This is essentially a different SKU (sub product), and can be tracked/reported . Then there are modifiers - think of then as add-ons in a restaurant scenario.
Finally there are options, this is just a convenience method of defining variations.
If you had options: S M L
And color: Red Blue,
Then this would generate 6 variations..
If there's something specific you want to work out, feel free to respond, or message me.
Kind Regards,
Bruce
Hi Tony ( @explorasaurus ),
Welcome to the seller community!
I'm not sure there's a glossary, but I can try give you some guidelines as to how to organise things.
In square for restaurants, you needs to organise things in categories, primarily for printing production tickets. So in our instance we have drinks that are fulfilled by FOH, also cakes and some deserts are done FOH. Other things come from the kitchen. In our cellar door (we're a winery) there is no need for production tickets.
Items are routed to various printers based on category. So its important to get that right.
I also use the category report (or a custom based report based on category) to map to my 'areas of interest' for my accounting ledger..
For a product there are variations (think of it like 'color' for a T-shirt). This is essentially a different SKU (sub product), and can be tracked/reported . Then there are modifiers - think of then as add-ons in a restaurant scenario.
Finally there are options, this is just a convenience method of defining variations.
If you had options: S M L
And color: Red Blue,
Then this would generate 6 variations..
If there's something specific you want to work out, feel free to respond, or message me.
Kind Regards,
Bruce
Thank you @lawnbrook for this super informative response!
@explorasaurus if you have any other questions, please feel free to ask them!
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