Updated
Before you begin
Confirm the location and its timezone, then write down the normal weekly hours for the service you are configuring. Distinguish kitchen preparation hours from the times customers can collect or receive an order. Check which services share a schedule.
Enter the weekly schedule
Use the location or kitchen hours controls to record each working day and mark non-working days closed. Check opening and closing times carefully, especially around midday, midnight and overnight service. Resolve any overlap or validation message before saving.
Check the result
Reopen the saved schedule and compare it with your plan. Visit the customer ordering view for a representative day and service. Hours are one input to availability: lead time, capacity and item availability can still prevent an order.
When hours look wrong
Check the active location and timezone before changing the times again. Look for a dated exception that overrides the weekly pattern. Avoid changing the whole week to handle one holiday; use a one-off exception where available.
Need help with this task? Contact Chyve with the relevant business and record reference. Keep passwords and private access links out of your message.