Daily opening and closing routine

A short routine at the start and end of each day keeps the cash right, the kitchen ready and the menu accurate. The manager or opening cashier does the opening steps; the closing cashier does the closing steps and the manager checks the result.

How do I open the restaurant each morning?

Do these in order before the first guest arrives:

1. Open the cash drawer. Go to Service → Cash drawer and press Open drawer. Count the change you're starting with and enter it exactly as the Opening float.
2. Start the kitchen screen and printers. Open Kitchen display on the kitchen device. Open Print station on the device the printers are connected to (or check the print bridge shows online in Settings → Printing), and print a test page.
3. Mark what's sold out. In Menu & QR → Menu builder, switch off (86) any dish you can't serve today. Guests stop seeing it at once. See Sold out and availability.
4. Check today's bookings. Open Reservations. Note big parties and special requests, and hold tables if needed. The Coming up list on the Overview shows the rest of today's bookings too.
5. Read the Overview alerts. Clear anything waiting: online orders to accept, low-stock items, unhappy guests to call back. See The dashboard.
6. Set online ordering. If the kitchen can't take online orders yet, use Busy? Pause online orders on the Takeaway & delivery board. It switches back on by itself after the time you choose.

Opening routine for staff with shifts

If your plan includes the staff roster (Growth and above):

• Each person clocks in when they arrive, from the shared counter tablet (Team → Time clock) or with Clock in in the top bar.
• Managers check Team → Attendance during the day for anyone expected but not in.

See Time clock and attendance.

How do I close the day?

Do these after the last bill:

1. No open checks. Go to Service → Orders and look at the open checks. Settle or cancel every one. Clear the Takeaway & delivery board and the kitchen display.
2. Record cash taken out. Any cash paid out during the day (petty cash, a supplier) must already be recorded on the Cash drawer page as Cash out with a reason.
3. Count the drawer. On Cash drawer, press Close drawer. Count the cash note by note with the counter and enter the Counted cash. AirQR compares it with what should be there (float + cash sales + cash in − cash out) and shows Over or Short.
4. Explain any difference. Write the reason in Notes (optional) when closing. The manager reviews every over or short the same night.
5. Print the Z report and keep it with the cash. You can print it again later from the closed session on the Cash drawer page.
6. Reset the menu. Switch back on the dishes that were 86'd only for today.
7. Clock out. Staff clock out before leaving (never for someone else).

See Cash drawer and X and Z reports.

Troubleshooting opening and closing

• "No drawer is open" when taking cash. Someone skipped step 1. Open the drawer with the float counted now.
• The drawer shows Short. Check for cash payments recorded as UPI or card by mistake, cash taken out without a Cash out, and change given wrongly. Write what you found in the notes.
• An order won't close. It still has an amount due or unsent items. Open it from Orders, take the payment or cancel it with a reason.
• Online orders still coming in after closing. Pause them with Busy? Pause online orders, and check your pickup and delivery times in Settings → Online ordering.
• The kitchen display is empty but tickets are printing. The kitchen display is on another outlet. Switch outlet from the top of the sidebar.