Garnish
Home
Garnish is the operating house: the floor, the kitchen, the office, and the messages between them. This page walks every major tile. Each one says what it is, why an owner should care, and how to use it on a real service.
A short note sits at the top of home until you dismiss it with the ×. That dismissal is remembered on this device only. Your account, team, schedule, and billing are not changed. Afterward, open Whiskings and choose User guide, or Show guide again to put the note back on home.
Some tiles stay hidden until your role allows them, or until there is something to show. A blank number means the house has not entered that data. Garnish will not fill it in for you.
Home, when a house is new
A launch checklist for a new restaurant: point of sale, labor, operating expenses, cash, and invoices.
The rest of the numbers stay blank until those books exist. Setup tells an owner which connection to make first, instead of hunting through reports.
Open the tile when it appears on home, or go to Sandwich HQ → Reports → House setup. Work the list. The tile leaves home when the house is far enough along.
Home, for owners and anyone with reports or wage access
Today in five numbers: net sales, labor percent, cash over or short, items below par, and checklists finished.
It is the glance before a walk-through. A dash means that book has no entry yet. Garnish does not invent a sales or labor figure.
Read the row on home. Tap a number to open Daily Sales, Labor, Cash close, Count Stock, or the checklist overview. The links under the row open the P&L, the weekly snapshot, auto-order, POS, invoices, and a CSV import.
Home, when someone has been chosen
The person the house is recognizing right now, with a short line about why.
A public thank-you on the screen the whole crew opens. It is optional. Home stays quiet when no one is selected.
Set the spotlight from Sandwich HQ → Schedules, on the employee spotlight. The banner on home links back to that page.
Home
Installs Garnish as an icon on the phone or tablet, the way a small app sits on the home screen.
The floor and the line open it faster than a bookmark, and the icon is the Garnish mark.
Tap Add to homepage when the browser offers it. On an iPhone, use Share, then Add to Home Screen, if the button stays hidden. You can hide the tile later under Whiskings → home dashboard tiles.
Home
Pins for the pages you open every shift: a recipe, the 86 board, the schedule, a checklist.
The house is wide. Pins keep a cook or a manager on the three things that matter at 5 p.m.
Add a pin from the shortcuts tile. Drag to reorder when you choose Arrange home. Pins can sync across your devices when you are online; if you are offline they stay on this device.
Home, if you are allowed to see completions
A count of opening, closing, prep, and cleaning lists finished today.
You can see whether the open actually happened without opening every station list.
Read the card on home. For the names and who checked them, open Sandwich HQ → Restaurant Operations, or the checklist overview linked from Daily Pulse.
Home
The count of team announcements and updates that are still open.
A manager sees whether the house has unread news before service, without opening the message book first.
Tap the number. It opens Jelly Jar. Post or close items from Team Announcements.
Home
How many shift notes were passed today.
The next shift should not learn about an 86 or a VIP from a sticky note on the terminal.
Tap the count to open Shift Notes & Handoffs. Write what the next crew must know, then leave it for them.
Home
The number of one-to-one threads on your login.
A private note to one person stays out of the house-wide channel.
Tap the count to open Direct Messages. Start a thread with a teammate who is already on the house.
Home
A short note from the people who make Garnish, shown on every home screen.
It is how a product change reaches the house without a separate email. It is not your restaurant’s announcement board.
Read it on home. Hide it from the tile, or under Whiskings → home dashboard tiles. House news belongs in Jelly Jar → Team Announcements.
Home, labeled Work music
A personal player on home: Spotify, YouTube, Apple Music, SoundCloud, or any link. Queue tracks, then back, play, and next.
The shift gets a soundtrack without a separate speaker app. It stays collapsed so the numbers stay first. It is yours, not a house-wide speaker.
Open the Work music tile. Paste a link or pick a service. YouTube can play and pause from Garnish; other services use their own player. Hide the tile in Whiskings if this station should stay silent.
Home, and Whiskings → Theme
The look of your login. Garnish — forest, kraft, and cream — is the house default. Other looks remain available if you choose one.
The room can match the restaurant without changing anyone else’s screen. A choice sticks for you. It does not rewrite the rest of the house.
Use the row on home, or open Whiskings → Theme. Pick a look and continue. You can change it later. Your recipes, schedule, and billing do not move when the colors do.
Showtime
The front-of-house lists for setup, sidework, and the end of the shift.
Service starts the same way on a Tuesday as on a Saturday. A checked list is the record that the floor was set.
Open Showtime → Opening & Closing. Check items as they are done. Add a task if this house does something the template missed. Print if a station still wants paper. Lists sync across devices when the connection is up.
Showtime
Station duties, stocking, and the handoff a server leaves for the next section.
Sidework is where a section actually gets reset. The handoff keeps silverware, ice, and a messy table out of the next server’s guesswork.
Open Server Sidework. Work the station list. At the end of the shift, leave the handoff note. The next person sees it with the list.
Showtime
Well, rail, garnish, and the bar’s own service notes.
The bar is a second pass. Its open, stock, and close should not live in a group text.
Open Bar Operations. Run the list for the well and the rail. Keep service notes on the card so a closer knows what was 86’d or low.
Showtime
The seating chart, who has which section, and a sense of turn time.
A host and a closer should be looking at the same room. Section assignments stop two servers from claiming the same four-top.
Open Floor Plan & Tables. Select a section to fill, or edit the layout if you are allowed. Assign the section before the door opens.
Showtime
The book for the night: reservations, the wait, and to-go orders, with a quoted time.
The kitchen should not learn about a six-top from a shout. This board is also what Service pulse reads on the line.
Open the card. Add a reservation or a wait. Seat or update the status as the party moves. Add a to-go and set the quote. The Heat shows the counts at the pass.
Showtime
The house’s own notes for common ring-ins, comps, voids, and payment shortcuts.
A new server should not learn the point-of-sale from the person standing next to them in the weeds.
Open POS Quick Reference. Expand a category. Add an entry when the button on your actual terminal is not obvious. This is the cheat sheet. Live sales still come from Daily Sales or a POS connection.
The Heat
Daily prep drawn from the recipes, plus a station check that the line is ready.
Prep that follows the recipe card is the only way the plate cost stays honest. A line check is the last look before the first ticket.
Open Prep Lists & Line Checks. Stations can be added. Check items off as they are done. Print the station if the line wants a paper copy. Build the recipes first so the prep list has something real to follow.
The Heat
Open, mid-shift, and close lists for the kitchen.
Temps, equipment, and the low-boy do not belong in memory. The list is the pass-down between morning and night.
Open Opening & Closing under The Heat. Check through open, then mid, then close. It is separate from the dining-room list on Showtime.
The Heat → Menu & Recipes, and Reports
Each dish with its sell price, plate cost, food-cost percent, and contribution. An optional star / plowhorse matrix appears if you add a product mix.
This is where an owner sees which plates earn their keep. A pretty menu with a silent food cost is how a house loses a month.
Set prices on the menu. Link each item to a standardized recipe that has been costed. Open Menu Engineering to read plate cost and food-cost percent. Add a PMIX later if you want popularity next to margin. Skip the matrix until you have quantities sold.
The Heat → Menu & Recipes
The card the line cooks from: yield, ingredients, method, and plate notes.
A recipe that lives in one cook’s head cannot be costed, prepped, or trained. The card is the spec. The costing sheet is the money on that spec.
Open Standardized Recipes. Add a dish, its yield, and each ingredient with a quantity and unit. Write the method in the order the station actually cooks. Link the recipe to a menu item so the sell price and the plate cost meet.
Sandwich HQ and The Heat → Menu & Recipes
Case price, pack size, recipe unit, and usable yield, rolled into a plate cost and a suggested menu price.
This is the number that decides whether $14.99 is a business or a favor. Change a case price once and every plate that uses it moves.
Open the Costing Sheet. Enter the case price and how many recipe units are in the case. Set usable yield below 100% when trim is real, as with lettuce or tomato. Read plate cost, food-cost percent against the menu price, and the suggested price at 25, 27.5, and 30 percent. The public calculator at /food-cost-calculator does one plate without a login. The sheet is the book the house keeps.
The Heat → Menu & Recipes
Usable-yield percents so as-purchased weight becomes edible-portion cost.
A case price that ignores trim understates the plate. Yield is the correction.
Open Produce & Meat Yields when you are costing a protein or a vegetable that is not used whole. Apply the percent on the ingredient. The costing sheet then divides by that yield.
The Heat → Menu & Recipes
What is out, and what is running low, for the current service.
An 86 that lives on the pass and not on the floor is how a server sells a dish you cannot fire.
Open the 86 Board. Mark an item out or low. The kitchen display updates for the line. Clear it when the dish is back. The weekly snapshot can show the current board. It does not keep a fake history.
The Heat → Menu & Recipes
A large view of the 86 board for a screen on the line.
The pass should read the board without crowding the person who is editing it.
Open 86 Kitchen Display on the screen that faces the line. Leave the editable board on a manager’s phone. They stay in sync.
The Heat → Menu & Recipes
An optional matrix of the major allergens against the menu, for staff answering a guest.
The answer to “does this have dairy?” should not be a guess from the sauté station.
Open Allergen Menu. Fill the matrix for the dishes you serve. It is a staff reference, not a guest-facing legal document. Keep it next to the recipe card and update it when a spec changes.
The Heat
Daily, weekly, deep, and station cleaning.
A close list that never names the low-boy or the hood is how a health inspection becomes a surprise.
Open Cleaning Schedule. Check the work as it is done. Print a station if you still post paper. Completions can show on the home count and in the weekly snapshot when they are recorded.
The Heat
Shift temperature logs with a flag when a reading is out of range.
A walk-in at the wrong degree is a discarded prep list. The log is the proof you looked.
Open Temps & Food Safety at the start of the shift and again when the health routine says so. Enter the reading. A flag means act on that unit, then record the correction in the note the line already uses.
The Heat
Converters, timers, and small kitchen references that do not deserve their own binder.
A cook in the middle of a yield conversion should not leave the app to find a phone calculator.
Open Quick Tools from The Heat. Use the converter or timer you need, then go back to the recipe. It does not replace the costing sheet.
The top of The Heat
A live cue from the floor: reservations on the book, parties waiting, and to-gos, with the quoted minutes.
The line can see the room without a shout from the host stand. It is a count, not a second reservation book.
Keep the book current on Showtime → Reservations, Waitlist & To-Gos. The pulse appears on The Heat. Tap it to open the board when a count needs a name. If the pulse is empty, the book for today is empty.
Sandwich HQ → Team & Roles
The people on the house: name, role, and wage where you are allowed to see it.
Schedules, permissions, and labor all start from a real roster. A name that exists only on the paper schedule cannot be invited or costed.
Open Team roster. Add the person, their role, and the wage if you track it. Deactivate someone who has left instead of deleting the history you still need.
Sandwich HQ → Team & Roles
House invite codes and the path a new hire uses to join this restaurant.
A shared login is how a house loses track of who changed a recipe. Each person should have their own.
Open Invite & Onboarding. Share the house code by the channel you already use. They join at /join. Seat count follows the plan: Individual is one person and has no invite codes. House plans include codes up to the seat cap.
Sandwich HQ → Team & Roles
The house rules in one place: conduct, service expectations, and anything you want a new hire to read once.
A handbook on a shelf in the office is not a handbook. On the phone it is actually opened.
Open Employee Handbook. Edit the sections you mean. Point new hires here from onboarding.
Sandwich HQ → Team & Roles
Front-of-house and back-of-house training, separate from the handbook.
The recipe card teaches the dish. The manual teaches the job around the dish.
Open Training Manuals. Keep FOH and BOH tracks apart. Update a station when the spec changes, so training and the recipe card do not disagree.
Sandwich HQ → Team & Roles
Certificates and dates you are required to hold: food handler cards, allergen training, and the like.
An expired card found during service is a worse time to learn about it than a Tuesday morning.
Open Compliance. Record the person, the certificate, and the date. Review it when you build the schedule for a role that requires it.
Sandwich HQ
House settings, standard operating procedures, safety, and the checklist overview.
This is the office of the restaurant: where the building is, how you say the work is done, and whether today’s lists were finished.
Open Restaurant Operations. Set location and the SOPs you want followed. Use the checklist overview when the home count is not enough detail.
Sandwich HQ
The week: who works, which role, what time. People can see their own week on My Schedule.
Labor percent is a guess until the week is posted. The crew should not learn the schedule from a photograph in a group chat.
Open Schedules & Shifts. Build the week, post it, and let the house read /schedule. Alerts can go out when you are ready. The demo kitchen ships with a sample posted week so you can see the shape.
Sandwich HQ → Reports & Sales
Net sales by day, typed in or brought over from a point-of-sale import or connection.
Daily Pulse, the P&L, and the weekly snapshot all read this book. If it is empty, those screens stay empty on purpose.
Open Daily Sales. Enter the day, or connect a POS, or import a CSV. Do not expect the weekly snapshot to invent a total.
Sandwich HQ → Reports & Sales
Labor dollars and labor percent against sales, from the wages and the schedule or from what you enter.
A busy Saturday can still be a bad Saturday if labor ate the sales. This is the tile that shows it.
Open Labor. Keep wages on the roster if you want the math to follow the schedule. Compare the percent with the sales day before you add a body to the next shift.
Sandwich HQ → Reports & Sales
One screen for the week: net sales, labor, food cost by dish, the current 86 board, and checklist completion.
Monday should be a read, not a reconstruction from five different notebooks. Empty sections mean the house has not entered that data. Nothing is filled in to make the page look finished.
Open Weekly Owner Snapshot. Choose last week or the last seven days. Food cost appears when menu prices and recipe plate costs exist. Use it in the office. Sending it by email is separate, and only when mail for the house is already set up.
Sandwich HQ → Reports & Sales
The same books looked at across weeks, so a single Saturday does not set the story.
One good week is not a pattern. Trends are how you notice a slow slide in sales or labor.
Open Weekly Trends after a few weeks of Daily Sales and Labor are actually filled in. Read the direction. Then decide on the schedule or the menu, not the other way around.
Sandwich HQ → Reports & Sales
A profit-and-loss view built from the sales, labor, and costs you have entered.
It is the owner page. Plate cost tells you about one dish. The P&L tells you about the month.
Open the P&L from Reports, or from the link under Daily Pulse. Fill sales and labor first. Treat a blank line as missing data, not as zero, until you have entered it.
Sandwich HQ → Reports & Sales
The drawer: what you expected, what you counted, and the over or short that Daily Pulse shows.
A missing twenty should be visible the night it happens, not at the end of the month.
Open Cash & Deposits at close. Enter the count. The over/short figure is what home’s Daily Pulse is pointing at.
Sandwich HQ → Reports & Sales
Comps and voids, so a generous Friday is visible as a number.
Comps are a decision. If they are only a button on the terminal, you cannot see whether the decision became a habit.
Open Comps & Voids. Record them, or bring them in with the POS import when the export includes them. Read the week before you change the comp policy.
Reports, and Inventory
Quantity sold times plate cost. Ideal food cost is what you should have used if every plate was built to spec.
Actual food cost tells you what you spent. Ideal food cost tells you what the recipes said you should have spent. The gap is waste, overportioning, or a bad count.
Open PMIX. Enter quantities sold, or paste a mix. Link each item to a costed recipe so the plate cost is real. Unlinked lines stay unmatched on purpose.
Reports, and Inventory
What was thrown out, spilled, or spoiled, against the ingredient it came from.
A high food-cost percent with a clean waste log is a portioning problem. A high percent with a full waste log is a purchasing or storage problem. You cannot tell them apart without the log.
Open the Waste log when something hits the trash that had a cost. Name the item and the amount. It is optional until you care about the gap between ideal and actual.
Sandwich HQ → Reports & Sales
A live link for Square, Clover, or Toast, so days can land in Daily Sales with a from-POS mark.
Retyping the terminal into a spreadsheet is how a Sunday night becomes a Monday of errors.
Open POS Connections. Follow the connection for the system you actually use. Square and Clover use their sign-in. Toast uses the partner credentials and the restaurant id. Other systems can still come in through CSV import. Secrets stay on the server, not in the app screens.
Sandwich HQ → Reports & Sales
A file from Toast, Square, Clover, or a similar day export, read into Daily Sales.
If a live connection is not available yet, the export is still better than typing fifty checks.
Export the day from the terminal. Open POS CSV Import. Match the preset to your system and bring the day in. Confirm the total against Daily Sales before you trust the weekly snapshot.
Sandwich HQ → Inventory & Vendors
The ingredient as you buy it: par, vendor, pack, case price, and SKU.
Order guides, counts, and the costing sheet all want the same product. Set it up once.
Open Product Setup first. Enter the case you actually purchase, the vendor, and the par you do not want to fall under. Then count. Then order.
Sandwich HQ → Inventory & Vendors
On-hand counts, saved as a session so Tuesday’s count is not written over Monday’s.
Auto-order is only as good as the count. Below-par on Daily Pulse comes from here.
Open Count Stock. Enter what is on the shelf. Save the session. Items under par are what the next order should notice.
Sandwich HQ → Inventory & Vendors
A vendor list built from what is below par, ready to export or email.
The walk-in should generate the order, not a memory of what you meant to buy.
Count first. Open Auto-Order. Build the list by vendor. Export or email it. This is the day-to-day loop. Saved templates live on Order Guides.
Sandwich HQ → Inventory & Vendors
The master list of products the house buys.
One list stops the same oil from existing under three names and three prices.
Open the Product List to review or correct a name, a pack, or a vendor. Edit the source on Product Setup when you are changing how you buy it.
Sandwich HQ → Inventory & Vendors
Who you buy from, and how to reach them.
An order guide without a vendor is a shopping list with nowhere to send it.
Open Vendors. Add the company and the contact. Assign products to them in Product Setup so auto-order can split the list.
Sandwich HQ → Inventory & Vendors
Saved order templates: a named list, a vendor, and the cases you buy on that run.
Tuesday’s protein order should not be rewritten from scratch. The guide is the standing list. Auto-order is the list that reacts to today’s count.
Open Order Guides. Name the guide, set the vendor, and add lines. Pull below-par items onto a draft when you want the count to fill it. Save. The case prices you entered in product setup are the ones the costing sheet is already using.
Sandwich HQ → Inventory & Vendors
Vendor invoices, so a case price on the costing sheet can be checked against what you were actually billed.
A plate cost that still uses last quarter’s case price is a quiet way to miss your food-cost target.
Open Invoices when a bill arrives. If the case price moved, update the product. The plates that use it pick up the new cost.
Sandwich HQ, and the public inquire page
Events and trays. A guest can send an inquiry. The house builds trays from recipes and can snapshot the plate cost.
A catering menu priced by instinct is how a wedding for eighty erases a good Friday. The tray should use the same recipes as the dining room.
Share the inquire link for your house. Inquiries land in Sandwich HQ → Catering, not on a public board. Build the tray from house recipes so the quote carries a real plate cost. Send the quote when the numbers are filled in.
Jelly Jar
Restaurant-wide notes from management. The open count is what home calls Open posts.
A house policy that only the closer heard is not a policy.
Open Team Announcements. Post the note. People with access see it in Jelly Jar and in the home count until it is no longer open.
Jelly Jar
Short, urgent alerts: a schedule change, a late delivery, a reminder that cannot wait for the next announcement.
Announcements are the record. Broadcasts are the tap on the shoulder.
Open Manager Broadcasts. Send the alert. Use announcements when the note should still be there tomorrow.
Jelly Jar
What this shift is leaving for the next one. Home counts them as Handoffs today.
The best handoff is boring: 86s, VIPs, a broken cooler, a section that was not reset.
Open Shift Notes before you clock out. Write the facts. The incoming shift reads them at the start of their list.
Jelly Jar
A private thread between two people on the house.
Not every correction belongs in the FOH channel.
Open Direct Messages. Choose the teammate. Keep house-wide news in announcements so a new hire can still find it.
Jelly Jar
The front-of-house channel: service notes that are not a full announcement.
The floor needs a place that is not the kitchen channel and not a personal text.
Open FOH Updates during service for section notes, a VIP, or a change at the door. Keep recipes and 86s on their own boards.
Jelly Jar
The kitchen channel for the line.
Prep changes and station notes should not be mixed into the dining-room thread.
Open BOH Updates for the kitchen. The 86 board is still the place for what is out. This channel is for the note around it.
Whiskings
The same choice as the theme row on home, with every available look in one place.
An owner walking a new manager through the app should be able to say where the look lives.
Open Whiskings → Theme. Choose Garnish or another available look. The choice is saved on your login.
Whiskings
Your name and the details other screens use when they speak to you.
The schedule and the messages should show a name the crew recognizes.
Open Profile. Set the name you want on the house. It does not change your login email or your billing.
Whiskings
Which alerts this login wants.
A manager and a dishwasher should not get the same pings.
Open Notifications. Turn on only what you will act on. Schedule alerts and house news still exist even if you mute yourself.
Whiskings
Your stations, your availability, and a flag for today: floor, kitchen, or off.
The person building the week should not guess that you are off.
Open Shift preferences. Set today and the stations you work. The chip on Whiskings shows the flag for this device.
Whiskings
A shorter map of where the rooms sit. This user guide is the long version.
Help is the index. The guide is the explanation.
Open App Help for a quick “where is that?”. Come back to this guide when you want the reason and the steps.
Whiskings
Sign out, and the controls that belong to your login rather than to the restaurant.
Signing out on a shared terminal matters. Your recipes and the house stay. Only the session on that device ends.
Open Account to sign out. Clearing local data on a device removes pins and on-device notes. It does not delete the house, the team, or the subscription.
Account → Plans, and /billing/plans
The subscription for the house. Individual is $5 a month, one person, no invite codes. Small House is $29 for up to 10 people. Busy House is $59 up to 30. Big House is $99 up to 75. Large House is $149 up to 150. Jumbo House is $199 up to 300. Above that, Mega is custom. New houses can start a 14-day trial without a card.
The seat cap is how many logins can be on the restaurant, and the owner counts as one. A plan change should be a decision, not a surprise at payroll.
Open Plans from the account area or from /billing/plans. A trial lets you use the house before you subscribe. Invite codes turn on with a house plan, not with Individual. Billing stays on the same account if you later open the house from the new domain.