Managing Orders
Admin → Orders is the full order list — every order from every channel: your ordering page, the register, and phone orders. The kitchen generally works from the kitchen display; this page is where managers work.
The four views
The tabs across the top are ordered by urgency, not by date:
| View | What's in it |
|---|---|
| Needs action | Orders ready for the kitchen — the working list |
| Upcoming | Scheduled orders not yet due to start |
| Ready | Made, waiting for pickup or handoff |
| History | Completed, delivered, and cancelled |
Needs action is the default and the one to keep open during service. Upcoming matters if you accept scheduled orders — an order for 6pm shouldn't clutter the 11am list, but you do want to see it coming.
Order statuses
An order moves through these in order:
- Pending — created, not yet confirmed to the kitchen
- Confirmed — accepted and sent to the kitchen
- Preparing — being made
- Ready — made, waiting for the customer
- Completed — handed over, done
Delivery orders add courier stages between Ready and Delivered: Dasher assigned, Dasher at pickup, Picked up, then Delivered. See Delivery Setup.
Cancelled can happen from any stage. See Refunds & Cancellations.
Moving an order forward
- Open the order from the queue.
- Choose the next status.
Kitchen staff can move orders forward from the kitchen display without opening the admin at all, which is usually how it happens during service.
The customer is notified automatically when their order is Ready — you don't need to text them.
Finding an order
Filter and search from the top of the list. Search covers the customer's name, phone, email, and order number.
Ask the customer for their order number first — it's on their confirmation email and receipt, and it's unambiguous. Names are duplicated more often than you'd expect on a busy Saturday.
Order detail
Opening an order shows everything about it:
- Items, quantities, modifiers, combo selections, and item notes
- Customer name and contact
- Fulfillment — pickup, delivery, or dine-in — and the requested time
- Payment status and method
- Rung up by, for counter orders — see Register Accounts
- The full status history with timestamps
From here you can also change status, reprint, refund, or cancel.
Reprinting a receipt
- Open the order.
- Choose Reprint.
- Pick the customer receipt, the kitchen copy, or both, and how many.
Useful when a ticket jams, a customer wants a copy, or a cook loses a chit. See Receipt Layout for the difference between the two documents.
Exporting to CSV
Choose Export to download the current list as a CSV for bookkeeping or your accountant.
The export reflects order totals as charged, before Stripe's processing fees. For fees and actual deposits, use your Stripe dashboard — see Processing Fees Explained and Payouts & Timelines.
Things worth knowing
Stale orders auto-complete. An order left open for 24 hours is completed automatically, so a forgotten ticket doesn't sit in the queue forever. It's a safety net, not a workflow.
Unpaid counter drafts are invisible here. A register ticket that hasn't been paid for isn't a real order yet — no order number, no kitchen ticket, not in this list. It becomes one on payment. See Using the Register.
Phone orders are real immediately. Unlike a counter draft, a phone order fires to the kitchen at once and sits unpaid until the customer collects. Find these under the Unpaid chip on the register.
Where to go next
- Kitchen Display — how the kitchen sees these
- Refunds & Cancellations
- Using the Register
- The Dashboard
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