The SureCommand Restaurant Dashboard opens on the current business date with the state of the house: restaurant mode, devices online, printers and the real-time connection. Today’s tiles show net sales, checks, covers, average check and open checks, above the evening’s reservations with their time, party size, table, status and any deposit taken.
The 86 board lists every dish that is sold out or running low, with the portions remaining and the time it was flagged. Beneath it, the Below par list shows each ingredient under its par level with its storage area and quantity on hand, and a Reorder button that starts the purchase.
The Devices list covers every till, handheld, kitchen display and expo screen with its station and the time it was last seen, so a tablet that dropped off the network stands out. The Printers list shows each bar, kitchen and receipt printer with its station, online or error status and the number of tickets queued.
The Dishes page lists everything the kitchen sells with its category, course, recipe version, plate cost and allergens. Filter by category or search by name, and see at a glance which dishes are active.
Each dish has its own profile with Details, Recipe, Sizes, Modifiers and Pictures tabs. Details hold the menu name, the short kitchen name printed on chits, the description, category, default course, tax category, revenue code and calories, with the recipe version and plate cost shown in the header.
The Prep items page lists the batch recipes made ahead of service — stocks, sauces, dressings and blanched sides — with their recipe version, cost per portion and allergens, ready to be used as ingredients in dishes.
A prep item profile records the name, kitchen name, description, category and batch yield in the unit the kitchen measures it in, along with its allergens. Recipe and Pictures tabs hold the method and photos, and the cost per portion is worked out from the batch.
The Modifiers page organizes the choices a server can ring in against a dish — steak temperature, side swaps, add-ons and spirit upgrades. Each group sets the minimum and maximum selections, how many are free, whether a choice is required and the order it is asked in.
Inside a group, each modifier has its name, the kitchen name printed on the chit, a price adjustment, the stock it depletes and its quantity, and whether it is selected by default.
The Combos page lists fixed-price offers such as a three-course prix fixe or a lunch soup and burger, with the price, the number of slots and whether the combo is active.
A combo is built from slots — Starter, Main, Dessert — each with the dishes the guest can choose from, an optional upcharge and its order. The details set the combo’s price, tax category and revenue code.
The Menus page lists every menu the restaurant runs — Dinner, Weekend Brunch, Bar, Patio — with its type, number of items, whether it is active and when it was last published.
Each menu has a name, type and display order, a schedule that sets the weekdays, hours and date range it is served, and sections that group its dishes. The right menu appears on the tills at the right time without anyone switching it.
The Price rules page runs timed promotions such as happy hour, half-price wine Wednesdays and a brunch mimosa special. Each rule shows what it applies to, the day, the time window and the rule itself — an amount off, a percent off or a set price.
A price rule is set up in one form: name it, choose the level and what it applies to, pick the weekday and the from and to times, then choose the rule type and value. Switch it off with the Active toggle without deleting it.
The Ingredients page is the kitchen and bar stock list. Every ingredient shows its category, stock unit, quantity on hand, par level, average cost, storage area and supplier, and anything that has fallen under par is flagged in red.
An ingredient profile groups what the kitchen needs to know: its category and status, the stock and purchase units with the pack quantity, and the stock and cost figures — on hand, par level, reorder quantity, last cost, average cost and storage area.
A new ingredient is created in one form: name, category, stock unit, purchase unit and pack quantity, the gram or millilitre weight of one piece, cost per stock unit, par level, reorder quantity, storage area and supplier. Tick its allergens and every recipe that uses it inherits them.
The 86 board is the live list of dishes the kitchen has run out of or is running low on, with the portions remaining and the time each was flagged. Back in stock puts a dish back on sale with one click.
Mark 86 takes a dish or modifier off sale. Leave the remaining count empty to mark it sold out, or enter how many portions are left so the tills count them down.
The Guests page is the restaurant’s guest book. Search by email, name or phone and see each guest’s visits, online orders, reservations, no-shows, total spent and the last time they were seen.
The Loyalty program is set up with three values: its name, the points earned per dollar spent and the dollar value of a point when redeemed. A live preview shows what 100 points are worth and what a $100 bill earns, and one toggle switches earning and redeeming on or off.
The Gift cards page shows the outstanding balance owed to guests — active gift cards and reservation deposits being held. Each physical or e-gift card lists its masked number, initial value, current balance, recipient, issue date and a status of Active, Empty or Blocked.
The Stock page values the whole kitchen and bar. Filter by storage area and see the total stock value and the number of items below par, then each item’s quantity on hand, par level, average cost and value, with a Below par flag where it applies.
Every stock item opens to its details, its stock and cost figures and a stock ledger. The ledger lists each movement — the date, the action, the change, the running balance, the unit cost, the check or document behind it and who performed it.
The Counts page tracks physical stock counts by storage area. Each count shows its business date, open or closed status, how many items have been counted, the counted value, the variance against the books and who counted and closed it.
Start a count for a single storage area — the walk-in cooler, the freezer, the bar — or for everything, and add a note for the team doing the counting.
The Waste page totals waste by reason for any date range — spoiled or expired, voided after send, spilled or dropped — with the number of entries and the cost. The waste log below lists every entry with its item, quantity, reason, cost and who logged it.
Log waste records what was thrown out: choose what was wasted, the stock item, the quantity and unit, the reason and an optional note. The stock is reduced and the cost lands in the waste report.
The Prep batches page shows every prep item with its quantity on hand, par level, batch yield and the number of batches needed to get back to par. The Batches made list records each batch with the amount produced, its cost and the cook who made it.
The Reorder page groups everything below par by supplier. Each line shows the quantity on hand, the par level, what is already on order, the suggested order, the unit cost and the total, and Create purchase order turns a supplier’s list into an order in one click.
The Purchase Orders page lists every order with its supplier, expected date, when and how it was sent, the sub-total and who created it. The status follows the order from Draft to Sent, Partly received and Received.
A purchase order is written in one screen: pick the supplier and the expected date, add a note, then add the items with their quantity, unit and unit cost. The line totals and sub-total are worked out as you type.
The Receiving page lists every delivery received in a date range with the supplier, the supplier’s invoice number, the purchase order it belongs to, tax, invoice total and who received it. The Accounts payable column shows whether the invoice has been booked.
Receiving a delivery starts from the supplier’s invoice: supplier, invoice number, invoice date and due date, then the items with the quantities and prices actually delivered. Anything that did not arrive is removed and stays outstanding on the order.
The Time clock shows who worked on a business date: role, clock in and out, break minutes, hours worked and declared cash tips. Open shifts and staff on break are marked, and labour-standards flags such as a missed eating period are raised beside the shift.
Weekly hours totals each employee’s hours for the Monday-to-Sunday work week, taken from the time clock with breaks excluded, and separates the overtime hours owed.
The Staff PINs page lists every employee with their restaurant roles — server, bartender, host, cashier, chef, kitchen staff, manager — and whether their till PIN is set or locked.
The Day closes report lists every sealed business day with its total, cash expected, cash counted, who closed it and when. Each close carries a hash linked to the day before, and Verify chain confirms that no sealed day has been altered.
A day close opens to the full picture of the day: checks, covers, gross sales, discounts, net sales, service charges, tax, total, tips, average check and voided checks, followed by sales by category. Print it for the books.
The Cash drawers report follows each drawer session on a business date: who opened it and with what float, the expected cash, the counted cash, the amount over or short, who closed it and whether a manager has signed it off.
Server cash-outs settle each server at the end of a shift: checks, net sales, cash collected, cash due to the house, card tips and declared cash tips. Open checks are flagged, and a confirmed cash-out that changes afterwards is marked so it is reviewed again.
The Food cost report compares sales against theoretical recipe cost for food, beverage, alcohol and supplies, with the theoretical percentage, purchases and waste for the period. The count variance shows what stock counts added to or took from stock, and actual food cost is worked out between two full counts.
Menu engineering sorts every item sold into four classes. Stars are popular and profitable, Plowhorses are popular with a thin margin, Puzzles are profitable but slow, and Dogs are neither — each with its item count, units sold, sales, margin and a plain suggestion for what to do.
Below the summary, each item is listed with units sold, sales, cost, average price, average cost, food cost percentage, margin per item, its share of the mix and its class, so pricing and menu placement decisions rest on numbers.
The Stock movements report shows, item by item, what came in and went out over a date range: received, sold, used in prep batches, wasted and adjusted by counts, with the net change in both quantity and dollars.
General settings open with a setup checklist — revenue accounts, tax categories, devices, printers and restaurant mode — then the operating rules: run the POS in restaurant mode, the country, the hour the business day rolls over, cash rounding and the liquor service cut-off time.
Dish categories organize the menu into starters, mains, desserts, cocktails, wine, beer and more. Each category sets the default course, tax category, revenue code and the kitchen station its dishes are sent to, and shows how many dishes it holds.
A new category needs only a name, then a default course, tax category, revenue code, station and display order.
Storage areas name where stock is kept — walk-in cooler, freezer, dry storage, bar, line fridge — in the order the team walks them, so counts and stock lists follow the kitchen.
The Floor plan editor draws the restaurant as it is. Floors hold rooms, and rooms hold tables that are dragged into place on a grid. Select a table to set its label, seats, shape, room and rotation, then save the layout for the hosts and servers.
Add a floor — a main floor, a patio, an upper level — with a name and its display order.
Add a room to a floor with its name, its width and height on the canvas and its order among the room tabs.
Add a table with its label, number of seats and shape, then drag it to where it stands in the room.
Every table gets its own QR code for ordering and paying at the table. The list shows each table with its room, seats and status, filters by room, and prints the codes ready to place on the tables.
Kitchen stations define the hot line, cold and pastry, bar and expo, each with its printer, a backup station and a target time in minutes. Station routing rules send a dish or a whole category to the right station automatically.
Cash drawers are named, linked to the till they sit under and shown as open or closed.
The Devices list registers every till, handheld, kitchen display and expo screen with its type, station, cash drawer, app version and the time it was last seen, across web, Android and iPad.
The Printers list covers bar, kitchen and receipt printers on Epson Server Direct Print and Star CloudPRNT, each with its station, paper width, online or error status and the number of tickets queued.
Online ordering gives the restaurant its own guest site. Choose the web address, switch the site live or offline, and decide what guests can do — takeout, delivery, table QR order and pay, reservations and gift cards — within the online ordering hours set for each day.
Reservation service hours set when tables can be booked on each day of the week, with separate lunch and dinner sittings where needed.
Turn times set how long a party keeps its table by party size, from a quick table for two to a long table of ten or more.
Booking rules pace the room: the maximum covers starting every 15 minutes, the lead time for online bookings, how many days ahead guests can book and the largest party that can book online.
Blackout dates close online bookings on the days the restaurant chooses, such as holidays and private events.
Deposits are taken from a set party size at a set amount per person and applied to the bill. A guest who cancels more than 24 hours ahead is refunded automatically; later cancellations and no-shows are decided by a manager.
The Real-time page shows the live connection that keeps every screen in step. Each change — a check, a kitchen ticket, the 86 list, the floor — is written to an event log and pushed to connected screens, and the log lists every event with its type, entity and time.
Checks rung in at the till, on a handheld, at the table by QR code or through the online ordering site.
Screenshots coming soon.
Kitchen display screens for the hot line, cold and pastry, the bar and expo, with tickets routed to the right station.
Screenshots coming soon.
Takeout and delivery orders placed through the restaurant’s guest site.
Screenshots coming soon.
The floor plan in service: tables, seats, reservations and open checks across every floor and room.
Screenshots coming soon.