Prepare the first restaurant service
For the manager bringing the restaurant into TablePort. Start with
Business onboarding or the existing authorised
business, then confirm the correct working location.
Use the dashboard checklist
The current checklist offers Create a location, Set up your menu, Set
up stock, Connect payments, and Add a billing card. Links can open
different supported setup flows. A completed checklist item is a recorded setup
signal, not proof that every device, channel or guest journey is ready.
A billing card pays TablePort invoices; it is separate from the provider taking
guest payments. A costed recipe enables costing insights; it is separate from a
physical opening count. An existing menu needs its actual guest/staff review.
| Stage | Guide | Verify |
|---|
| Business/local identity | Configuration | Correct company, contacts, locations and shared/local settings |
| Menu and choices | Menu setup | Saved items, prices, option groups, schedules and channel availability |
| Physical floor | Tables and floor plans | Suitable capacity, automatic modes, free-table staff selection and real layout |
| Kitchen and devices | Hardware | Authenticated devices, printer hosts, categories and ticket behaviour |
| Guest payments and taxes | Financial setup | Intended provider, environment, methods, totals and authorised tax review |
| Team | Staff setup | Access, locations, published shifts and actual clock records |
| Stock | Stock routine | Opening coverage, units, recipes, packs and receiving process |
| Reservations | Booking setup | Enabled choices, inventory, policies and intended guest outcomes |
The restaurant does not need to enable every available feature. Only publish
channels and offers it can operate and fulfil. Use its own brand identity for
guest touchpoints; shared settings can affect multiple locations.
Verify before launch
Agree a safe test environment/process with the responsible manager. Check the
intended guest entry and staff workflow on the actual devices, including
booking/request, order/round, kitchen handover, payment result, receipt, cash
count and daily close as applicable. Keep tests distinct from real guests,
provider money, unannounced preparation and public messages.
Review incomplete/stale/sample states rather than treating an empty screen as
successful readiness. Correct only the relevant source records and preserve
owned test references for supported cleanup. Handover remaining issues before
first service; see Daily routine.