In short
A prepaid event is a booking you create under Settings → Prepaid events. It has its own price-less event menu, its own access rules, and a start and an end.
While it runs, your stall serves only that event: guests who are allowed in order for free, and paid ordering is paused until you end it.
When you end the event, the consumption report is final - counts and quantities per item for everything ordered through Slipp. How you bill your client from there is up to you.
What a prepaid event is
A prepaid event is a booking a client is paying for: they hire you for a window, and their guests order without paying anything at the counter. Nothing at the event is for sale, so no price is stored or shown anywhere - not to you, and not to the guest.
You create one booking per event and start it on the day. It is deliberately not a switch you leave on: an event is something you start and end, like a shift.
No payment is taken at a prepaid event, so you can run one before you have connected Stripe for payouts at all.
Create the event
You set a booking up under Settings → Prepaid events. Creating one walks you through:
- 1
Name and client
A name you will recognise on the day, and the client you are invoicing. Both show in the banner while the event runs.
- 2
Start and end time
The window the event runs in. The end time is required, but soft: Slipp never cuts you off at the hour, it just flags the event as overdue until you end it.
- 3
The event menu
Every event gets its own menu, without prices. Start blank, or seed it by picking items from your existing menus.
- 4
Who can order
Any email domains that belong to the event (@company.com), plus a guest list for anyone outside them.
- 5
Allowances
Labelled groups saying what each guest gets - "1 burger", "3 drinks". Anything on the event menu that is not in a group is unlimited.
Seed the event menu
The event menu is what guests can order, and nothing else. You edit it in the ordinary menu editor with the price fields simply absent, and it stays out of your normal menu list and switcher - it only ever serves this one event.
The fastest way to build it is to seed it: pick items you already sell from your existing menus, then trim. Keep it short. A prepaid event is not the moment to offer everything you can make - a tight menu is faster at the counter and simpler to invoice.
Set who can order
A guest is let in if the email they signed in with is on one of the event’s domains, or if their address is on the guest list. The two work together: a @company.com event can still carry a list of consultants, partner-agency staff and plus-ones.
You can import the guest list from a CSV or type addresses in by hand, and you can see who has been added along the way.
- Domains and the guest list are additive - use either, or both.
- One tap on the live board admits a guest at the counter, which covers anyone signed in on a personal address.
- Slipp records who admitted a guest at the counter.
Set the allowances
An allowance group is a label, a quantity per guest, and the event-menu items it covers - "3 drinks per guest" spanning every drink on the menu. Guests see what they have left while they order, and an order that would go past a group is refused by name before it reaches your board.
Items on the event menu that are in no group are deliberately unlimited. You curated that menu knowing nothing on it is payable, so ungrouped water or coffee is an offering, not a leak. No groups at all means the whole event menu, unlimited.
Start, close and end the event
From 15 minutes before the start time, a banner appears on every screen in the app and carries the event through its whole life:
Start
Starting is always a deliberate tap - there is no auto-start. You confirm a short pre-flight first: how many items are on the event menu, the access rules, the limits, and that paid ordering stops until the event ends.
While it runs
The banner shows the event name, the client, the live order count and the end time. Your board and pickup area work exactly as usual - event orders queue, get prepared and get collected like any other order.
Close for new orders
Closing stops new orders while the queue serves out, so you can wind the counter down gracefully. It is reversible: reopen, and guests can order again.
End the event
Ending is like closing a till. You confirm the final counts, and if orders are still open Slipp says so and points you at closing for new orders first. Afterwards, paid ordering returns and your normal menu is served again.
Pull the report and invoice
The consumption report runs live during the event and is final once you end it: the number of orders and the quantity of each item, with no monetary figures anywhere. Export it as CSV to attach to your invoice, or to check your own numbers against.
Once you have invoiced the client, mark the event as invoiced on its detail page. That is private bookkeeping, so "have I billed them yet" does not have to live in a spreadsheet.
Prepaid-event checklist
- 1 Create the booking with the client, the window and the event menu.
- 2 Seed and trim the event menu - short beats complete.
- 3 Add any email domains that should get in (@company.com), and import or type in the guest list.
- 4 Build the allowance groups, and leave open items ungrouped.
- 5 Start the event on the day and read the pre-flight summary.
- 6 Close for new orders while you wind down, then end the event.
- 7 Pull the report, invoice the client, and mark it invoiced.