Linga Restaurant Operating System Feature Request Forum

+5

BOLD check number

John Blignaut 4 years ago 0

add a customer description to the check number e.g ORDER NO: 5-45632 and give an option to make it even bigger on the kitchen print out and receipt

+5
Completed

Add tip warning for OLO/and custom tip on POS

Brad Bryant 4 years ago in Online Ordering updated by Hariprasanth J 9 months ago 5

Something that is really needed is a tip warning... I'm all for our employees getting tipped generously but accidents where customer's accidentally leaves $1000 tips (which we've seen more than once) can be avoided by putting up a message if a tip exceeds a certain threshold. I think it would be good to have a setting in the back office that lets your clients pick their threshold based on percentage/amount.

Answer
Hardy Singh 1 year ago

This feature is available in production. For further information please contact support.

+5
Completed

Menu Items Sale Report Consolidate - All Category -sorted Categorywise

Jose Wilson 4 years ago in Backoffice updated by Hariprasanth J 8 months ago 1

would like to have sales summary report for menu item where its sorted by category and all categories are shown in a single report

+5

Kitchen Printer Format

sean 4 years ago in Printers 0

Can we have Order# and Item Totals printed in bold at the bottom of the Kitchen Printout in large font? The info gets covered when at the top and causes issue during busy hours, and there currently isn't an item total.

Also, can you have the option to remove the wording "Seat 1" and "Order Summary" from the Kitchen receipt.  As a quick service we don't have seating so it's not useful to us.

+5

Retail Item description field- for use with OLO

Mathew Schultz 4 years ago in Backoffice 0

Would be super helpful to have this for our customers who are a hybrid environment.  Currently, only menu items have a description field.

+5
Completed

Transaction report with employee filter and columns that can be sorted.

Yves Bourdeau 4 years ago in Backoffice updated by Hardy Singh 6 months ago 2

Managers are asking for transaction report with employee filter.  All employees or 1 specific employee to reconcile transactions easily by payment type amounts for each employee.  At the moment all employees and payment types are scattered because there's no sorting.  This is very difficult doing this for 300 transaction and 10 employees at the end of the day.


Also they need each column to have the sort function if you want all your visa together or all your employee A together or the totals by ascending or descending order or time, etc...


Thank you.

Answer
Hardy Singh 6 months ago

Transaction reports with Employee and service type filters are now available in the NEW BO UI.

+5

time frame and hourly sales reporting

Joyce 4 years ago updated by Mike Warren 3 years ago 1

It would be very helpful to be able to request a time frame range when looking up hourly sales. For instance I'd like to know the sales from 7am-11am, then from 11am-3pm, from 3pm-5pm, etc. As of now I have to manually add the hours to get the time frame 

+5
Completed

GIVEX Gift Card For Web Order as payment

Hardy Singh 4 years ago in Online Ordering updated 9 months ago 4

GIVEX Gift Card for Web Order. POS can accept GiveX Gift Card, but Web Order can't.

Answer
Hardy Singh 9 months ago

GiveX GC payment is released for OLO checkout. Please reach out to our support department for further assistance. 

+5

Prefixs at the Modifier Group Level

Ryan Nicley 4 years ago in POS updated by Danny E 12 months ago 1

I would be beneficial to have Prefix for modifiers assignable at the Modifier Group Level. That way, I could use the same modifier in different groups and have the Prefixes be custom to that group instead of whatever prefixes may already be assigned to the actual modifier. This just gives me more customization within the menu.

+5

prep sheet

John Blignaut 4 years ago in Inventory 0

step 1. add a print out option to the  "prepare menu item"  function. the operator and enter in the amount of the menu item they want to prepare and print out the ingredients required with the cost attached. 

step 2. check the ingredients required versus the stock of ingredients and advise what to purchase in case teh stock required is low