Keel
Guide
The full guide to Keel: setting it up, running it day to day, and what to do when something breaks.
Getting started
The first day: signing in, branches, opening hours and who sees what.
The site
What the guest sees: look, texts, photos and being found.
Menu
Categories, dishes, options, combos, offers and the stop list.
Orders
From arrival to handover: statuses, sound, cancelling, bookings.
Delivery
Maps, zones, pricing and couriers.
Till and dining room
The till program, shifts, tables, the kitchen screen and the kiosk.
Printers
Connecting receipt and kitchen printers, and what to do when a ticket does not print.
Store and costing
Ingredients, tech cards, deliveries, write-offs, counts and balances.
- How the store works
- Adding an ingredient
- Tech cards: costing a dish
- Preps: sauces, dough, fillings
- Deliveries: entering an invoice
- Suppliers and debts
- Write-offs: spoiled, spilled, staff meals
- Transfers: branch to branch
- Central kitchen: producing a batch
- Stocktake: counting
- Balances and «running out»
- The shopping list
- The store-based stop list
Staff
Adding people, roles and permissions, attendance and pay.
Customers
The database, points, segments, campaigns and reviews.
Integrations
Payments, SMS, Telegram, till systems, PBX, fiscal receipts and marking.
Reports
What sold, how much profit, where the shortfall is.
Settings
Language, theme, security, data export and subscription.
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