Feeding a crowd? Send us the date and we will call you back.
Follow along on TikTok and Instagram.
Earn points on every order and redeem rewards online or in person.
Changes appear on the ordering page automatically. Mark an item sold out to hide it without deleting it.
Dinners come with sides chosen from this list - how many is set on each menu item above. It is the same list on the ordering page and at the register, so a side added here shows up in both. Mark one sold out to take it off the list for the day without losing it. Give a side a price to sell it on its own as well - it then shows up as an item to buy on the ordering page and at the register. An upcharge is what it adds when someone picks it as one of a dinner\u0027s sides; leave it blank and it is included.
A question with a set of answers - "Sauce" with Red, Yellow and Mixed - that you can hang off any menu item. Attach a list to an item in its editor above and the register asks it after the sides, the website asks it alongside them, and the answer prints on the receipt and the pit ticket. One list can be used by as many items as you like, so it is only ever edited in one place. Mark a list Required and nothing can be rung up without an answer.
One webhook per Discord channel. Leave any of them blank and save to turn that one off. You can change these at any time - no code changes needed.
The home page has a Follow us on Facebook button. Type your follower count here and the button reads “Join our 91K followers on Facebook” instead. Write it the way you want it to appear — 91K, 91,000 and 90K+ all work. Facebook will not tell the website this figure on its own, so it is yours to keep up to date. Leave it empty and the button just says Follow us on Facebook.
These four times drive the sign on the home page, the note in the order box, the line in the footer, and the pickup times a customer can choose at checkout. Change them here and the website follows - no code changes needed.
Sold out and heading home early? Turn ordering off and the website says so instead of taking orders you cannot fill. It turns itself back on at the reopen time above - you do not have to remember to switch it back. Anything already ordered is untouched.
Puts a coming soon page over the whole ordering page, with the logo, your line and links to Facebook, Instagram and TikTok. Staff get in with the Staff button at the bottom of it and their Back Office email and password - there is no code to share, and signing out puts the page back.
It hides the site; it does not lock it. The whole site is one block of code pasted into Yola, so somebody who knows how to look at a page's source can still read what is behind it. It stops every ordinary visitor. It also does not stop orders being taken - for that use Pause online ordering above.
Run this first whenever something has stopped working. It reads every part of the database, tries an actual save, and reads the public parts a second time through a signed-out connection - which is how the register sees them. Each line that fails says what to do about it. Nothing is changed except a single scratch value used to prove that saving works.
Saves everything - customers, points, orders, sales, expenses, the menu, the settings - into one file on this device. The free Firebase plan does not keep backups for you, so this is the only copy that exists outside the database. Worth doing after a busy Sunday. Keep it somewhere that is not this computer.
To put it back: Firebase console, Realtime Database, the three dots, Import JSON. Delete the __backup entry afterwards - it holds the date and the record counts, not data.
Employees can open the register at flavahousebbq.com/cashier and log in with their own PIN - it doesn't use a Back Office login. Remove someone here and their PIN stops working immediately. If no employees are listed, the register opens with no PIN at all.
Add a scrolling announcement across the top of the ordering page - a closure, a special, a delay. Leave the start/end blank to keep it up until you delete it, or set them to have it appear and disappear automatically (times are Eastern).
A line and a photo on the ordering page - what you cooked, what is different this Sunday, a thank you. It comes down on its own after 7 days, so an old note never sits there making the place look asleep. Post a new one any time; there is only ever the latest. This has nothing to do with the Facebook button - that stays exactly as it is.
Set these up once and your cashier taps them at the register instead of typing an amount every time. A preset can take off a fixed amount or a percentage of the sale. The name is what gets printed on the sale as the reason, so write it the way you would explain it - "Friends and family", "Made it wrong". Mark one inactive to take it off the till without losing it. A cashier can still type a one-off amount for anything not on this list.
Customers earn points automatically when they order online or when your cashier adds a purchase. Set how many points a dollar is worth, then build a list of rewards they can redeem online or in person.
Turn a reward off to hide it from customers without deleting it.
Customers who check 'email me specials & news' show up here for email. Every customer's phone number is saved automatically when they order or join rewards - the number list below is every customer, ready to upload as a custom audience for Facebook/Google ads. This app doesn't send emails or texts itself.
Shows the last 50 point changes across your website and cashier tool, including who made each one.
Everyone who ticked the box to hear from you. Points outstanding above is what customers could still redeem - worth knowing before you run an offer.
The last points earned, redeemed and adjusted, newest first.
Everyone who has ordered online, joined rewards, or been added by a cashier shows up here. Search by name or phone, and adjust anyone's points directly.
Sales rung up on the cashier register show up here. Pick a day to see totals, payment breakdown, and top items, and log weekly food/supplies and labor costs to see your real profit.
Enter what you spent on food/supplies and what you paid employees for a week to see your real profit compared to sales for that week (times are Eastern).
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