Boost Back Office changelog

What You Rang Up, Not What You Listed: COGS per Item and the day breakdown under Total COGS % used to measure every item at its menu price, even when it went out the door at a discount or on the house. The cost was real, the revenue was not, and the percentage came out looking better than the shift actually was. Now a discount comes off the item before the maths, so the number you read is the number you earned.

Comped items stop hiding: give a drink away and there is no percentage to be had, because nothing came in. Rather than printing a flattering 0%, the reports say so. In the day breakdown a comped item turns grey and reads not available, and the cost it did incur still counts toward the day. Nothing gets swept under the rug, it just stops pretending to be a ratio.

Expect your number to move, and that is the point: if you run happy hour, a staff discount, or a loyalty pour, those items will read higher than they did last week. They always cost that much. Now the report agrees.

The three COGS views finally tell the same story: the day breakdown measures revenue the same way the headline above it does, so a day you click into can no longer contradict the number you clicked on.

Have a look at Reports > COGS per Item, then click any day on Reports > Total COGS % to see the breakdown behind it.

Nothing falls off the tab. Start a tab, name it, then ring the drinks as they come — every round now lands in your reports right alongside the total. Before, a tab that got opened before anything was rung could come through from Square carrying its dollars but not its drinks.

Truer item numbers: the lattes, the syrup shots, the pastry someone adds an hour later all count toward item sales the way a normal ticket always has. The busier your bar, the bigger the difference — locations running tabs all day had the most going unrecorded.

Your ingredients keep up too (Pro): with those items on the books, their ingredients come off your counts automatically, so your on hand and cost numbers stop drifting from what you actually poured.

Nothing to turn on — it's working on every tab your team opens from here on. Tickets closed earlier keep the totals they were recorded with.

Account Level: KDS & Pro

Find the Leak, Not Just the Number: Total COGS % has always told you that your costs moved. It could not tell you what moved. A four point jump looked the same whether it came from the espresso bar, the pastry case, or the retail shelf. Now you can ask.

Pick the categories you want to see: the report has a new Menu Categories picker. Leave it alone and nothing changes, you get the same whole shop number you have always had. Choose Espresso, or Espresso and Cold Coffee together, and the headline, the daily chart, and the day by day breakdown all narrow to just those items.

Chase a bad week down to the drink that caused it: click any day on the chart while a category is selected and the breakdown lists only the items in it, ranked by what they did to that day's number. That is usually where a syrup change or a shrinking pour turns up.

It tells you what it is not counting. A category number is a sales side number. Waste does not belong to any one drink, so it steps out of the maths and the card says plainly how many dollars it set aside. Nothing is quietly folded in behind you.

Head to Reports > Total COGS % and open the Menu Categories picker on your next slow morning.

Link It Once: The name printed on an invoice is rarely the name you call them. You know them as GFS. The invoice says Gordon Food Service. Import Invoice used to make you pick that supplier by hand on every single delivery. Now it remembers.

It learns from you, not from guesswork: the first time you match an invoice to one of your suppliers, Boost files away the name that invoice bills under. Every invoice that arrives under that name from then on opens with the supplier already filled in, so there is one less thing to fix before you log the delivery.

Nicknames, legal names, regional branches: it does not matter how little the printed name resembles yours. Your six letter shorthand and their full corporate name on the letterhead are linked the moment you match them once.

No mystery about what it picked up. While you are reviewing the invoice, the supplier box tells you plainly which billing name it is about to remember and which supplier it will point at, so nothing is filed behind your back. Change the supplier and it learns the new one instead.

Your products already work this way: the importer remembers the products you match on an invoice so they come back linked next time. Suppliers now do the same, from the top of the invoice down.

Head to Inventory > Ordering > Import Invoice on your next delivery, pick the supplier once, and let it stick.

Your recipes, off the screen and into the kitchen. Every recipe you have built has lived in one place: the recipe page. Now there is a print button on it, so a recipe can go up next to the espresso machine, into a training binder, or out to whoever asked you for it.

A recipe card, not a screenshot of a spreadsheet. Press the print button and you get a clean card: the recipe name, its category, prep and cook time, what it makes, the ingredient list, and your instructions laid out to be read while someone is actually making the drink. What you see in the preview is exactly what comes out of the printer.

Choose what goes on it. Recipes with more than one size print every size side by side, and you can switch off any size you do not want on the page. There is also a toggle for costs: leave it off for a card that goes on the wall, or switch it on to print what each ingredient costs, what the recipe costs per size, and your COGS percentage against the menu price.

Or copy it as Markdown. One press puts the whole recipe on your clipboard as clean text, ready to paste into a doc, a message to a supplier, a blog post, or your notes app. Same content, same choices about sizes and costs.

It knows what belongs on a recipe. Modifiers stay off the card, and a required modifier's default shows up as the plain ingredient, so the card reads the way a recipe should rather than the way the POS thinks about it.

Open any recipe under Recipes & Ingredients and look for the print button above the ingredient list. It works the same on menu item recipes, Recipe Box recipes, and prep recipes.

The syrup you make yourself can run out too. Until now the inventory alerts only watched the things you buy. Anything made in-house has no supplier, so it quietly sat outside every shortage count — you could be down to the last quart of vanilla syrup and the dashboard would look perfectly healthy.

A Prep Inventory Alerts card, right beside the one you already read. It counts your prep recipes in four bands: out of stock, under 25% of PAR, 25 to 50%, and 50 to 75%. One glance tells you what the next prep shift has to cover.

Judged the way prep actually works. There is no supplier to order from and no lead time to beat, so the only question worth asking is how much of PAR is still on hand. That is the same rule the kitchen notification screen already uses for its Running Low list, so the office and the back of house finally agree.

Drill into the detail. The alerts report now has a Bought and Prepped toggle. Prepped lists every item in each band with its PAR, what is on hand, the percentage left, and daily usage. PAR is still editable right in the table, and the row moves to the right band the moment you change it.

Your dashboard is at Dashboards > Operations. The Prepped view of the detailed report is available on Pro locations.

The delivery you just logged, still on screen. Finishing an invoice import used to clear the whole review away and leave you with a "done" message. Now the invoice stays exactly where you left it, as a read-only record of what went in, so you can check your work without hunting for the order.

Every line, exactly as it was logged: the supplier, each invoice line, the product you matched it to, the cost per unit, the quantity and the line total, plus the amount received when you imported the delivery as already received. Up top you get the count of lines imported and what the whole invoice came to.

The lines you skipped are still there, marked as skipped rather than quietly dropped. If you left the cleaning supplies off because you do not track them, that decision is written down instead of disappearing.

Look, do not touch: every field is text now, not a box you can type in. The order is already logged, so there is nothing on this screen to change by accident, and no way to import the same invoice twice.

Come back whenever you like: open any finished import from your list and the same record is waiting, weeks later. From there it is one press to Receive Order or straight into your next invoice.

Head to Inventory > Ordering > Import Invoice and open a finished import to see it.

Easier on the eyes, whatever the hour. Counting stock in a dim back room at six in the morning, or closing out the till long after the last customer has gone, you can now switch Boost to a dark theme instead of squinting at a bright white screen.

Pick your look in seconds: Open the menu under your initials in the top right corner and you will find Light, Dark and Auto waiting at the top. Auto follows whatever your phone, tablet or laptop already does, so Boost turns dark in the evening right along with everything else on the device. The same control sits in the same corner of the Back of House tablets.

Your choice sticks to the device: Each device remembers its own setting, so the tablet by the espresso machine can run dark while the laptop in the office stays light. Nothing to set up for your staff, and nothing changes for anyone else on your team.

Your customer screens, your call: Pickup and notification displays are set one at a time from Screens > Devices — pick Light or Dark in the new Theme column and that screen changes on the spot, no trip out front and no restart. A screen in a sunny window can stay bright while the one over the pickup counter goes dark.

The colours that carry meaning are untouched. Order tickets on the kitchen display keep the same reds, yellows and blues your team already reads across the room, so a dark screen never costs you a beat during a rush.

Stuck on a screen? Help already knows where you are. The question mark in the top right corner of Back Office opens the Knowledge Base straight to the help written for the page you are looking at, so you never have to work out which article you need.

On every page, in the same spot: The old help button only had something to show on a handful of screens, so most of the time it was not there at all. The new one sits in the header everywhere in Back Office, right next to the megaphone.

Your work stays put: The guide opens in a new tab. A half-finished count or a half-built order is exactly where you left it when you switch back.

A library that keeps growing: Every new feature ships with its own guide, so the help behind that question mark keeps getting deeper without you doing a thing.

Next time a screen has you stumped, click the question mark in the top right instead of hunting for the answer!

Stop typing the same oat milk amount thirty times. Modifiers now have default ingredient amounts: set how much a modifier uses once per size, and every menu item that offers it picks the amount up automatically.

One grid covers the whole list: Expand a modifier on Recipes & Ingredients > Ingredients > Modifiers and you get a simple grid: your sizes across the top, the modifier's ingredients down the side. Fill in the cells and you're done. A "Milk Options" list on thirty drinks in two sizes is now two cells, not sixty.

Your per-item tuning stays in charge: An amount set on an item's own recipe always wins over the default, so the drinks you've already dialed in don't change. And if you fix a typo in a default, the correction reaches every item that was using it, instantly.

Fewer gaps in your usage numbers: The Modifiers Report keeps flagging anything with no amount at all, so between defaults and overrides you can finally get every modifier pulling real inventory.

Head to Recipes & Ingredients > Ingredients > Modifiers and expand your busiest list to try it!

Finish the job from the floor. Checking an imported invoice or ingredient list used to send you back to a computer — now the whole review screen fits your phone. Snap the delivery, then review and finalize it right where you're standing.

Every line, clearly labeled: the review screen reflows so nothing runs off the edge — each line lays out as its own block with every field named (product, cost, quantity, total). Match a line to your product, fix a price, skip a line, and log the order, all with your thumb.

Use whichever screen suits the moment: start an import with a photo on your phone, review it there when you're on the move, or pick it back up on a tablet or computer when you'd rather spread out — it's the same import either way.

Next time a delivery lands, log in to Boost Back Office on your phone and review it on the spot.

Account Level: All

Your supplier raised the price. Now you can prove it. The new Ingredient Cost Trend report charts what an ingredient actually cost you per unit every time stock arrived, so a price creep stops being a hunch and becomes a number you can take back to your rep.

A dot for every delivery: Pick an ingredient and each dot is a day stock arrived, whether a supplier dropped it off or you made a batch yourself, priced at what it really cost you that day. The solid line through them is the trend, which answers the only question that matters: am I paying more than I was? Whole beans, oat milk, cold cup lids, they all tell the story the same way.

Every shop, side by side: On the business-wide report each location gets its own dots and its own trend line. A cafe quietly paying more for the same syrup separates out instead of vanishing into an average.

The answer without reading the chart: Underneath, Over this period spells it out: what you paid most recently, how much that moved in both money and percent, your low and high, how many days stock came in (or batches got made), and what the whole lot cost. Cheap items get an extra decimal place, so something bought by the ounce doesn't round away to nothing.

Small price, big basket: The cost card totals what you spent buying and making the ingredient, stacked by location, because a tiny rise on the milk you go through by the case beats a big rise on something you barely touch.

Head to Reports > Business Reports > Ingredient Cost Trend to look up your first ingredient.

Run your shop from your apron pocket. Boost Back Office now fits a phone screen — no more pinching and side-scrolling. The menu tucks into a drawer you pull out with a tap, every page reflows to the width you've got, and the buttons and fields are sized for thumbs.

Tables you can actually read: the wide tables that used to run off the edge now fold into tidy cards — one card per row, every value clearly labeled. Check your inventory, scan a report, or tweak a recipe from the floor without heading back to the office.

Start an import with a photo: snap a picture of an invoice or a recipe right from your phone to kick off an import — the camera's built right into the upload step. When you're ready to review and finalize the details, pick it back up on a tablet or computer where there's room to work.

Pick up where it counts on a bigger screen: the heavy, detail-packed editing screens still point you to a tablet or computer, so a thumb-typed mistake never sneaks into your costs — everything else is right there on your phone.

Log in to Boost Back Office from your phone and take a look around.

Account Level: All

Less hunting, more doing. The menu is rebuilt around the way you actually work. A slim icon rail down the left holds the big areas — Back Office, Inventory, Recipes & Ingredients, Checklists, On Location — and picking one opens a panel with everything inside it. One click to the area, one to the page, and no long list to scroll past.

Your dashboard is always one click away: the gauge at the top of the rail takes you straight to your Operations Dashboard from anywhere in the app, no matter which section you were poking around in.

Browse without losing your place: click another section to look around and the page you're on stays marked, so you always know where you are.

More room when you need it: the chevron at the foot of the rail folds the menu down to icons — handy on a laptop screen or when you're deep in a wide report. Click any section to bring it back.

Always know which shop you're looking at: your current location and its plan sit at the top of the menu, and switching between them is one click. Running a single shop? It simply reads as your location — no menu to open.

Log in to Boost Back Office and take a look down the left-hand side.

Account Level: All

No more wondering what you're missing. Features that aren't part of your current plan used to be invisible — now they stay right where they belong in your menu, with a small colored arrow beside them telling you which plan they come with. Purple is Boost KDS, green is Boost Pro.

Look before you leap: click any one of them and you'll get a plain-English page telling you what it unlocks and which plan includes it. Nothing is hidden behind a sales call — have a look around whenever you're curious.

Upgrade the shop that needs it: plans are per location, so a busy flagship can run on Boost Pro while a quiet kiosk stays where it is. When you're ready, View Plans & Upgrade takes you straight to Account > Locations with the right plan already picked out.

Your team stays in the loop too: managers and staff see the same markers, so they know exactly what to ask you for instead of assuming Boost can't do it.

Log in to Boost Back Office and look for the colored arrows in your menu.

Account Level: All

Locked out? You're one tap from back in. A Forgot Password? link now lives on the login screen of every Boost app — Back Office, the kitchen tablets, and your menu screens — so anyone on your team can get a reset link without tracking you down.

Your team manages their own passwords: Everyone you've invited can set or change their own password themselves — even a member whose access is limited to the tablets or screens. No shared logins, no waiting on the owner.

The same simple steps everywhere: Request a link, check your email, pick a new password. It works the same way in every app.

Head to any Boost login screen and click Forgot Password? to try it.

Account Level: All

Never miss what's new. The megaphone in your header now keeps a running list of the latest Boost improvements — like this one — so new features land in front of you the moment they're live. No digging, no changelog to hunt down.

Help right where you work: The redesigned help button puts quick how-to videos one click away, without leaving the page you're on.

Easier to spot, easier to use: Both controls got a fresh, consistent look in the top corner, so the things that help you are always in the same place.

Look for the megaphone and question-mark icons in the top corner of Boost Back Office.

Account Level: All

Your shop is a team — now your back office is too. You can add the people who actually run your locations without handing over your own login.

Invite managers and staff: Send an invite from Account → Team and each person gets their own sign-in. No more shared passwords.

Give everyone exactly the right access: Choose what each person can see and do — the admin web app, the kitchen tablets, the menu screens, or specific recipe groups you'd rather keep private. Managers can handle billing, locations, and integrations; members get just their day-to-day tools.

Nothing changes for you: All of your existing data, reports, and settings stay exactly where they are. Team members simply join the account you already have.

Log in and head to Account → Team to send your first invite.

Stop chasing rounding noise — see the variances that actually cost you money. When you finish a full count, Boost now checks every ingredient against what it expected on hand and flags only the differences that truly matter.

Real losses, not false alarms: A count is flagged when it's off by a meaningful amount — a real value of product, or a real share of a counting unit — so a case of milk that walked out the door stands out while a splash left in the bottle doesn't. No more scrolling past a wall of "significant differences" that were never significant.

See it the moment you submit: A summary shows each flagged ingredient with what you expected, what you counted, and the gap in both units and money. Run your next count at Count → Inventory Count.

Follow the trail: Count and variance entries are now paired on your Ledger, and the refreshed Reports → Inventory Over Time chart makes it easier to spot where your inventory drifts week to week.

Account Level: Pro

Sell it by the pound? Boost now counts every ounce. If you ring up bulk beans, pastries, or anything priced by weight, those sales now flow through Boost with the exact amount sold — not rounded off.

Accurate sales and inventory: A 1.5 lb sale is recorded as 1.5 lb — the full sale is captured and the right amount comes out of inventory. Partial-weight sales that used to slip through are counted correctly, so your COGS and on-hand numbers reflect what really left the shelf.

Clear on the line and in your reports: Weight items show the amount sold right on the kitchen ticket, and both Recipes → Menu Item Recipes and Reports → Total COGS % now label these items per unit so the costing reads cleanly.

Nothing to set up: As long as the item is priced by weight in your POS, Boost picks it up automatically on your next sync.

Account Level: All

Know what's still broken without scrolling past what's already fixed. The Equipment Issues page now splits your list into clear Open and Resolved sections.

Focus on what needs attention: Open issues — the fridge running warm, the grinder acting up — stay up top so your team sees what still needs a fix. Resolved issues move into their own section as a tidy record of what's been handled.

Find it under Equipment → Equipment Issues.

Account Level: KDS & Pro