Restaurant Point of Sale and Management System

Users Manual
Preliminary Release
Last revision: 04/07/05
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IMPORTANT: This document is under development. Headings prefixed with a question mark (?) include text that has not been finalized and does not accurately describe version 15.

Copyright 1988-2005 by Action Systems, Inc. (ASI) All rights reserverd

Table of Contents
INTRODUCTION ................................................................................................14 A FUNCTIONAL OVERVIEW ..................................................................................14 MANUAL SCOPE & OTHER DOCUMENTATION ........................................................17 TECHNICAL OVERVIEW...................................................................................19 HARDWARE REQUIREMENTS................................................................................19 Single User System ......................................................................................19 Multi-user (Networked) System.....................................................................19 GENERAL RECOMMENDATIONS ............................................................................21 SOFTWARE INSTALLATION ...................................................................................21 Default Configuration ....................................................................................21 PRINT SPOOLER .................................................................................................22 Testing ..........................................................................................................24 CONFIGURING PERIPHERALS ...............................................................................25 Keyboard / Input Device................................................................................26 Prep Area Devices ........................................................................................27 Printer Codes Setup Form ............................................................................32 POS Printers .................................................................................................34 Customer Pole Display .................................................................................37 Caller ID........................................................................................................38 Mag Stripe Reader........................................................................................38 Cash Drawers ...............................................................................................39 Coin Dispenser Options ................................................................................43 Fingerprint Reader ........................................................................................44 Order Confirmation Display...........................................................................45 Debitek..........................................................................................................45 Scale Interface ..............................................................................................45 Liquor Control ...............................................................................................46 Video Overlay ...............................................................................................46 Real-time Kitchen Display .............................................................................46 INTERFACES TO THIRD PARTY APPLICATIONS .......................................................46 Credit Card Authorization Options ................................................................47 Credit Card Pre-Authorization .......................................................................49 Credit Card Considerations...........................................................................50 System Setup................................................................................................52 Credit Card Authorization Interface...............................................................54 Online Accounts / Club Interface Setup ........................................................56 Micros Compatible PMS Setup .....................................................................57 FoodTrak Interface Setup .............................................................................57 Gift Card Interface.........................................................................................57 Map Interface ................................................................................................57 Online Reservations Interface.......................................................................57

REPORT PRINTER ...............................................................................................57 ?INTERFACING TO CRYSTAL REPORTS .................................................................58 System Requirements...................................................................................58 Setup ............................................................................................................58 To Create a Crystal Report to use with the Reports Interface.......................60 Adding a Report to the Report List................................................................60 IMPLEMENTING REDUNDANCY ..............................................................................62 Installation.....................................................................................................62 Configuration.................................................................................................63 Recovery.......................................................................................................63 Repair ...........................................................................................................63 SUPPORT FOR ADVANTAGE DATABASE SERVER ....................................................64 CUSTOM TERMINAL DRIVERS...............................................................................65 General Setup...............................................................................................65 IBM 4695 Setup ............................................................................................65 Panasonic JS-160FR ....................................................................................65 Jarltech Series 8100 .....................................................................................65 CONFIGURATION START-UP TIPS..................................................................67 THE BACKOFFICE MODULE ..................................................................................67 Setup Menu...................................................................................................69 QUICK START-UP TIPS ........................................................................................76 TIPS ON WORKING IN THE BACKOFFICE MODULE ...................................................76 How to Change the Way a List is Sorted ......................................................76 How to Navigate a Tree ................................................................................77 STATION CONFIGURATION FORM .........................................................................79 Stations List ..................................................................................................79 Settings List ..................................................................................................81 The Special Button......................................................................................153 POS MODULES & STATUS SCREENS ..........................................................156 USING MULTIPLE POS MODULES ......................................................................156 Default Opening Screen..............................................................................157 Dining Areas ...............................................................................................158 Bulletin Board..............................................................................................159 Table Layout ...............................................................................................160 Table Layout Setup.....................................................................................160 Require Table Clear before Open ...............................................................163 DELIVERY STATUS SCREEN ...............................................................................165 TABS STATUS SCREEN .....................................................................................167 TABLESERVICE .................................................................................................167 Tableservice Status Screen ........................................................................167 Operations Unique to Table Service ...........................................................167 Recommended Configuration Settings .......................................................167 BAR TABS ........................................................................................................168 Tabs Status Screen ....................................................................................168 Operations Unique to the Tabs Module ......................................................168
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Credit Card Tabs.........................................................................................168 Recommended Configuration Settings .......................................................168 DELIVERY / QUICKSERVICE ................................................................................169 Sample Macros ...........................................................................................169 Delivery/Quickservice Status Screen ..........................................................170 Operations Unique to Delivery/Quickservice...............................................170 Recommended Configuration Settings .......................................................170 ORDER ENTRY................................................................................................173 ORDER ENTRY TITLE BAR .................................................................................175 ORDER ENTRY STATUS BAR..............................................................................175 MENU AREA .....................................................................................................175 Displaying 60 Menu Buttons .......................................................................176 Default Button Display ................................................................................178 Display Quantities on Menu Buttons ...........................................................179 MENU NAVIGATION BAR ....................................................................................181 ORDER DETAIL AREA ........................................................................................181 Tagging Items in the Order Detail Area.......................................................182 Space for View Check are (percentage) .....................................................184 Text Width for View Check..........................................................................184 Text Height for View Check.........................................................................184 Large Font for Running Total ......................................................................184 BUTTON AREAS ................................................................................................184 Function Buttons .........................................................................................184 Quantity Buttons .........................................................................................185 Seat Buttons ...............................................................................................185 STATION CONFIGURATION / ORDER ENTRY OPTIONS ...........................................186 POS OPERATIONS ...........................................................................................188 Opening a new Order..................................................................................188 Advance Orders ..........................................................................................188 ?PAYMENTS & SETTLEMENT .......................................................................189 BANKING METHODS ..........................................................................................189 Server Banking ...........................................................................................189 Cashier Banking..........................................................................................190 ?INITIAL CONFIGURATION ..................................................................................191 Forms of Payment Setup Form ...................................................................191 Doing a Credit Card Pre-Auth .....................................................................195 REPEAT AUTHORIZATION...................................................................................195 Complete Pre-Auth .....................................................................................196 PCCharge Credit Card Processing .............................................................196 Accounts Module ........................................................................................199 Guest Accounts...........................................................................................200 Gift Cards....................................................................................................224 Centralized Gift Card Interface....................................................................225 Foreign Currencies .....................................................................................225 Customer (Pole) Display .............................................................................227
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POS OPERATIONS ...........................................................................................227 The Settlement Screen ...............................................................................227 Controlling the Cash Drawer .......................................................................229 Adjusting Transaction Amounts ..................................................................229 Entering the Amount Tendered ...................................................................229 Finalizing the Transaction ...........................................................................229 Saving a Transaction for Future Settlement................................................231 Revising Settlement ....................................................................................231 Non-Sale Transactions ...............................................................................234 TAXES..............................................................................................................237 INITIAL CONFIGURATION ....................................................................................239 Tax Tables Setup Form ..............................................................................239 Secondary Tax Tables ................................................................................240 VAT Taxes ..................................................................................................241 Printing Tax Amount on Checks..................................................................241 Tax Free Sales............................................................................................241 Smart Tax ...................................................................................................242 Fixed Tax Surcharge by Item ......................................................................243 Taxing Cover Charges & Gratuities ............................................................245 Canadian Tax Setup ...................................................................................246 CONFIGURATION UPDATES ................................................................................248 Adding a New Tax.......................................................................................248 Changing a Tax Rate ..................................................................................249 Checking the Tax Configuration..................................................................249 POS OPERATIONS ...........................................................................................249 Tax Free Sales............................................................................................250 Changing the Tax Table..............................................................................250 REVENUE CENTERS ......................................................................................251 INITIAL CONFIGURATION ....................................................................................252 Revenue Centers Setup Form ....................................................................252 Changing the Default Revenue Center for Specific Table...........................258 ?CONFIGURATION UPDATES ..............................................................................259 ?POS OPERATIONS .........................................................................................259 MENUS & MODIFIERS ....................................................................................261 OVERVIEW .......................................................................................................261 GROUP TYPES .................................................................................................262 Group Types Setup Form ...........................................................................262 OVERVIEW OF THE MENU SETUP FORM ..............................................................265 Different States of the Form ........................................................................265 Menu Setup Functions ................................................................................268 MENUS ............................................................................................................269 MENU GROUPS ................................................................................................270 Menu Groups Setup Form...........................................................................270 Swap/Copy Group.......................................................................................273

Changing the Group Layout ........................................................................273 Editing a Group from the Group Layout ......................................................274 MENU ITEMS ....................................................................................................275 Menu Item Setup Form ...............................................................................275 Under General Tab .....................................................................................277 Under Modifiers Tab ...................................................................................280 Under Price Options Tab ............................................................................283 Advanced Tab on Menu Setup Form ..........................................................284 Under Recipes Tab .....................................................................................288 Under Adjectives Tab..................................................................................289 BAR CODE SCANNER ........................................................................................290 MORE PRICE LEVELS SUPPORT .........................................................................291 CHANGING ITEMS & PRICES ..............................................................................293 CHANGING THE MENU ITEMS LAYOUT .................................................................297 EDITING A MENU ITEM FROM THE MENU ITEM LAYOUT .........................................298 SWAP/COPY ITEM ATTRIBUTES ..........................................................................298 CUSTOM GROUPS (USER DEFINED MENU SCREENS) ..........................................299 Accessing Speed Groups ...........................................................................300 Naming Speed Groups ...............................................................................301 Defining Speed Group Items.......................................................................302 Defining Chain to Group Type Items ........................................................302 GROUP SCHEDULING ........................................................................................303 Creating a group schedule ..........................................................................303 Scheduling a Group ....................................................................................305 MENU NAVIGATION BAR ....................................................................................306 Configuration options for the Menu Navigation Bar:....................................307 Nav Bar Based on Job Class ......................................................................309 MENU EDITING FROM POS ...............................................................................310 Adding an Item............................................................................................310 Modify In-Stock Quantity.............................................................................313 PRINTING MENUS .............................................................................................315 MENU SCHEDULES ...........................................................................................317 PRICE SCHEDULING .........................................................................................319 Price Level Schedules Setup Form.............................................................319 MODIFIER MENUS .............................................................................................321 PRICE AND INVENTORY MULTIPLIERS .................................................................322 FORCED MODIFIERS .........................................................................................323 Forced Modifiers Setup Form......................................................................323 Creating Forced Modifiers...........................................................................324 Forced Modifiers Templates........................................................................325 Using Forced Modifier Templates ...............................................................326 COMBO MEALS.................................................................................................327 Programming Combo Meals .......................................................................328 Deleting Combos ........................................................................................335 Restrictions in Automatic Combo Detection ................................................335 ADJECTIVES .....................................................................................................336

Defining Adjectives .....................................................................................337 Creating Items and their Adjectives ............................................................338 Linking Adjectives to a Menu Item ..............................................................339 Working with Adjectives in Point of Sale .....................................................341 PIZZA DEFINITION .............................................................................................342 Pizza Sizes .................................................................................................342 Pizza Crusts................................................................................................344 Combos or Specialty Pizzas .......................................................................345 Pizza Toppings ...........................................................................................346 Pizza Modifiers............................................................................................348 Miscellaneous Pizza Options ......................................................................350 Pizza Pricing by Topping Count ..................................................................351 Allowing Pizzas with Zero Price Crust.........................................................352 Pizzas with multiple price levels..................................................................353 SCALE INTERFACE ............................................................................................354 POS OPERATIONS ...........................................................................................354 Price Adjustments .......................................................................................354 ?COMMUNICATING WITH PREP AREAS ......................................................357 LINKING MENU ITEMS TO PREP AREAS ...............................................................358 LINKING MODIFIERS TO PREP AREAS .................................................................358 Steering menu items with modifiers..........................................................358 LINKING POS WORKSTATIONS TO PREP AREAS ..................................................359 PREP AREA FILTERING......................................................................................359 REMOTE PRINTING ...........................................................................................359 Printing Items from Other Printers...............................................................359 REMOTE PRINTER TEMPLATE EDITOR ................................................................360 Text and Keywords .....................................................................................361 Keyword Types ...........................................................................................361 Standard Keywords.....................................................................................361 Printer Keywords.........................................................................................362 Data Block Keywords..................................................................................362 Mode Dependent Block Keywords ..............................................................362 Miscellaneous Keywords ............................................................................363 Additional Keywords for Remote Printer Template .....................................363 Data not Controlled by Printer Template Editor...........................................364 ORGANIZING PREP AREA OUTPUT .....................................................................364 COURSING .......................................................................................................366 Manual Course Change ..............................................................................369 PRINTING CHINESE CHARACTERS ......................................................................369 General Concepts .......................................................................................369 Entering Chinese Characters Into RM Back Office .....................................370 Recommended Printer ................................................................................372 Uploading the Chinese character set ..........................................................373 Enabling Chinese Print ...............................................................................373 PRINTING ITEMS ON SEPARATE LABELS ..............................................................373 Label Format...............................................................................................374
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General .......................................................................................................375 Item Columns..............................................................................................376 Label Header ..............................................................................................376 KITCHEN DISPLAY SYSTEM (KDS) .....................................................................376 KDS Interface System Requirements .........................................................376 KDS Spooler Setup.....................................................................................377 ORDER CONFIRMATION DISPLAY (OCD) / SCOREBOARD .....................................379 GENERAL MESSAGE AREA ................................................................................380 Setting Up General Message Area .............................................................381 Displaying Sent Items to the General Message Area..................................381 Steps in Configuring for Send .....................................................................382 Steps in Configuring for Fast Transactions .................................................382 Messaging or Texting ...............................................................................383 Quick Message Scan ..................................................................................383 Sending Text...............................................................................................383 RM DISPLAY ....................................................................................................385 REORDER WITH SPECIAL INSTRUCTIONS ............................................................385 SEAT NUMBERS ...............................................................................................385 ADVANCED SEAT MANAGEMENT ........................................................................386 PROMPT FOR SEAT # ON THE FLY ......................................................................387 Delayed Send .............................................................................................388 Timed Send.................................................................................................388 DISCOUNTS & COUPONS ..............................................................................389 DISCOUNTS......................................................................................................389 ?COUPONS ......................................................................................................391 Frequent Diner Coupons.............................................................................393 POS OPERATIONS ...........................................................................................394 Check Discounts .........................................................................................394 Line Item Discounts ....................................................................................394 Coupons .....................................................................................................394 GRATUITIES & SERVICE CHARGES .............................................................395 AUTOMATIC GRATUITIES ...................................................................................395 Special Gratuities Setup Form ....................................................................396 ?PRINTING SUGGESTED GRATUITY AMOUNTS .....................................................398 TRACKING TIP EARNINGS ..................................................................................399 Tracking Tips per Transaction.....................................................................399 Excess Amount as Tip ................................................................................399 Credit Card Tips..........................................................................................399 AUTOMATIC COVER CHARGE .............................................................................399 Defining the "Cover Charge" as a Menu Item .............................................400 ?DRINK MINIMUMS, CONFIGURING .....................................................................402 GUEST CHECKS & SALES RECEIPTS ..........................................................405 INITIAL CONFIGURATION ....................................................................................407 Bill Format Setup Form ...............................................................................407

Configurable Guest Check ..........................................................................412 Sales Receipts ............................................................................................431 Logo printing on Check ...............................................................................432 POS OPERATIONS ...........................................................................................432 Printing a Check..........................................................................................432 Printing Multiple Checks at Once ................................................................432 Re-printing a Check ....................................................................................433 Recalling a Settled Check ...........................................................................433 Split Checks ................................................................................................433 Un-Split Checks ..........................................................................................434 Print Sub-Totals by Seat .............................................................................434 Multi-Seat Printing (Tag seats 1,2,5 and print check) .................................434 Print Check to Screen .................................................................................434 FUNCTION BUTTONS & MACROS.................................................................435 DEFINING BUTTON AREAS .................................................................................438 POS FUNCTION BUTTON LAYOUT FORM ............................................................439 Station List ..................................................................................................440 POS Screens ..............................................................................................440 Available Functions.....................................................................................441 Function Layout ..........................................................................................441 Button Design .............................................................................................441 Security.......................................................................................................442 Button Activation .........................................................................................442 Sample Button Configurations ....................................................................442 Complete List of POS Functions .................................................................445 MACRO BUTTONS .............................................................................................448 Creating a Macro Button .............................................................................448 Disable or Enable Existing Macros .............................................................449 Station Macros Form...................................................................................449 Macro Library Form.....................................................................................449 MODULE BUTTONS ...........................................................................................449 ?SECURITY & PASSWORDS .........................................................................451 Enhanced Password Control.......................................................................452 BACKOFFICE SECURITY.....................................................................................454 Tree of Drop Down Menus ..........................................................................455 Reporting Security ......................................................................................456 Disabling Backoffice Password Prompts.....................................................456 Login New User ..........................................................................................456 Logout Current User ...................................................................................457 POS SECURITY................................................................................................457 Tables/Tabs POS........................................................................................462 Delivery/Quick Service POS .......................................................................463 Advance Order............................................................................................465 MASTER PASSWORD.........................................................................................465 EMPLOYEE PASSWORDS ...................................................................................466
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Manager's Password...................................................................................467 Employee ID Cards.....................................................................................467 AUDIT TRAIL.....................................................................................................468 Audit Trail Reports ......................................................................................469 Deletion Codes ...........................................................................................469 FINGERPRINT READER ......................................................................................470 System Requirements.................................................................................471 Installation...................................................................................................471 Setup ..........................................................................................................471 Reading Fingerprints at the POS ................................................................473 ?LABOR MANAGEMENT................................................................................475 EMPLOYEE CONTESTS ......................................................................................476 Tracking Sales of Menu Items.....................................................................477 Tracking Sales of Menu Groups..................................................................477 JOB CLASSIFICATION ........................................................................................477 EMPLOYEES SETUP FORM.................................................................................479 Employee Setup Form, fields ......................................................................481 Adding a New Employee.............................................................................485 Deleting an Employee.................................................................................485 EMPLOYEE ID & PASSWORDS............................................................................486 EMPLOYEE TIME KEEPING .................................................................................487 Clocking In and Out ....................................................................................488 Employee Breaks........................................................................................490 Clock-ins at 24 hour operations ..................................................................490 EMPLOYEE TIMEKEEPING ..................................................................................490 EMPLOYEE CLOCK IN/OUT ................................................................................491 Clockouts by Manager ................................................................................491 Edit Login ....................................................................................................491 Force Employee logout before session close..............................................493 Allow Exact Password for Clock In/Out.......................................................495 Printing Employee Time Sheets..................................................................495 PAYROLL .........................................................................................................496 Calculating Overtime...................................................................................496 EMPLOYEE WORK SCHEDULES ..........................................................................496 Schedules Setup Form ...............................................................................496 EMPLOYEE TIPS, TRACKING & REPORTING ..........................................................498 EMPLOYEE LOGOUT OPTIONS ...........................................................................498 DELIVERY DRIVER MANAGEMENT.......................................................................498 Prioritizing Drivers.......................................................................................499 Driver Options .............................................................................................499 Assigning Orders ........................................................................................501 Unassigning Orders ....................................................................................502 Driver Mileage.............................................................................................502 PAYROLL OPTIONS ...........................................................................................505 Adjusting Employee Login Times................................................................508 EMPLOYEE REPORTS ........................................................................................510
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Employee List .............................................................................................511 Revenue Reports ........................................................................................512 TRAINING MODE ...............................................................................................512 SCHEDULING MODULE ......................................................................................513 ?CUSTOMER MANAGEMENT ........................................................................515 CUSTOMER COUNTS .........................................................................................515 Manual Entry of Customer Count................................................................515 Automatic Customer Counts .......................................................................515 LINKING ORDERS TO CUSTOMERS .....................................................................516 Automatic Prompt for Customer Info...........................................................516 Manual Link to Customer Info .....................................................................517 DISPLAY CUSTOMER INFO ON BUTTON ...............................................................517 AUTOMATIC CUSTOMER COUNT BASED ON ITEMS PURCHASED ..............................518 CUSTOMER DATABASE......................................................................................518 Customer& Frequent Diner Setup Form .....................................................519 Phone Prefixes............................................................................................521 Accessing the Customer Database from the Backoffice Module.................523 Creating Mailing Labels & Lists...................................................................525 Street Database ..........................................................................................527 USING CUSTOMER NAMES RATHER THAN PHONE NUMBERS .................................529 STUFF CUSTOMER INFORMATION ON CALLER ID .................................................533 USING AN ALTERNATE ADDRESS .........................................................................534 CUSTOMER LOYALTY ........................................................................................535 Introduction .................................................................................................535 Award Program Setup.................................................................................536 Award Reports ............................................................................................547 RESERVATIONS MODULE...................................................................................547 GRAPHICS AND LAYOUTS ............................................................................549 Slide Show Screen Saver ...........................................................................549 Station Specific Background .......................................................................551 Improved Button Look.................................................................................552 Table Group Background ............................................................................552 Improved Table Layout ...............................................................................552 Using Image Sets........................................................................................554 ?BACKOFFICE MANAGEMENT FUNCTIONS ...............................................555 Backoffice Drop-down Menus .....................................................................555 Backoffice Toolbars ....................................................................................557 File Drop Down Menu .................................................................................559 Activities Menu............................................................................................564 ReportsMenu (must check w/ brian) ...........................................................564 Graphs Menu ..............................................................................................565 Add-Ons Menu............................................................................................565 Windows Menu ...........................................................................................566 Tools Menu .................................................................................................566

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Online Help .................................................................................................566 SESSION MONITOR ...........................................................................................568 MESSAGES, ALARMS AND ALERTS .....................................................................569 Sending Alerts to Handhelds.......................................................................570 E-MAIL.............................................................................................................572 Sending E-mail............................................................................................573 Reading E-mail ...........................................................................................574 VIEW SESSION DATA ........................................................................................574 Session Filter ..............................................................................................579 Changing the Revenue Center....................................................................580 Changing the Bank Deposit Amount ...........................................................580 VIEW POS STATUS SCREENS ...........................................................................581 OPEN AND CLOSE SALES SESSIONS ..................................................................581 SELECT A LOCATION OR STORE .........................................................................582 RE-INDEX FILES (CREATE PARAGRAPHS FOR OTHER OPTIONS UNDER FILE) ...........582 CHANGE DATE & TIME ......................................................................................582 EXIT BACKOFFICE MODULE ...............................................................................582 BACKUP SYSTEM DATA .....................................................................................582 REPORTS & GRAPHS.....................................................................................583 POS REPORTS ................................................................................................583 POS Flash Report.......................................................................................584 Flash Report / Employee Revenues Report................................................584 BACKOFFICE REPORTS AT THE POS ..................................................................586 GRAPHS AND SALES STATISTICS .......................................................................587 REAL TIME MONITORING ..............................................................................591 SESSION MONITOR ...........................................................................................591 ALERTS ...........................................................................................................593 POINT OF SALE OPERATIONS......................................................................595 Overview of a Sales Cycle ..........................................................................595 Key POS Screens .......................................................................................597 Basic POINT OF SALE Operations.............................................................627 Table Service Mode ....................................................................................642 Bar Tabs Mode ...........................................................................................654 Delivery POS ..............................................................................................661 Delivery Module ..........................................................................................666 Fast Transactions .......................................................................................695 Advanced POINT OF SALE Operations .....................................................695 Advanced Settlement Functions .................................................................703 Ordering Pizza ............................................................................................717 Session and Staff Management ..................................................................721 Opening and Closing a Sales Session........................................................721 Closing the Session ....................................................................................722 Banking Procedures....................................................................................722 Cash Tray Management .............................................................................723

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External Programs from POS......................................................................726 24-Hour Operations ....................................................................................728 Powering-Down the Point of Sale Stations .................................................729 Issuing Session Reports .............................................................................729 APPENDIX .......................................................................................................733 ABOUT THE MANUFACTURER .............................................................................733 ABOUT YOUR RESELLER: ..................................................................................733

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Introduction
RESTAURANT MANAGER is a touchscreen Point of Sale (POS) and Management System that can be configured to serve the specific needs of a variety of food service establishments including restaurants, bars, nightclubs, country clubs, carry-outs, cafeterias and delivery services. RESTAURANT MANAGER's modular design allows you to tailor your POS system to your current business and then expanded as your business grows.

A Functional Overview
The RESTAURANT MANAGER POS software has been designed by ASI (Action Systems, Inc.) to run on PCs configured with Windows 98 or later (Windows 2003 Server, Windows 2000, Windows Server, Windows XP, and Windows 98SE). The system works with a variety of input devices and other peripherals. RESTAURANT MANAGER software is shipped on a CD to licensed ASI resellers along with a security key. Each security key is configured with a unique serial number that is licensed directly to the restaurant that purchased the system from the reseller. Before delivering the system to the user, the reseller installs the software on system equipment. The Restaurant Manager POS software offers the user a wide variety of POS features and operations that can be configured to operate differently in different types of restaurants. All Restaurant Manager POS Systems include a Backoffice Module and at least one of three basic POS Modules. The Backoffice Module is used to: 1) Configure the operation of the POS Modules, including menus, employees, etc. 2) Calculate payroll & overtime

Introduction

3) Issue reports & graphs for managing the business 4) Send e-mail to employees and to post bulletin board messages 5) Track and manage an integrated database of customers Restaurant Managers three POS Modules may be used independently or integrated with one another to process orders and track employee timekeeping in a variety of different businesses: 1) The Table Service Module is designed for family dining and fine dining establishments. It may also be used in country clubs or other businesses where waiters serve customers seated at tables. The Table Service module tracks pending orders from a Status Screen that displays all the tables in your restaurant. 2) The Bar Tabs Module is designed for use in bars and nightclubs or other businesses where customers open running tabs. The Tabs module tracks pending orders from a Status Screen that allows you to display the tabs in any order you wish (first-in/first-out, by station, by employee handling the order, etc.) 3) The Delivery/QuickService Module was designed for use in quick service, counter service or delivery businesses. It may also be used in cafeterias, delis and drive-thrus. When used with the Delivery Status Screen this module allows for tracking pending delivery orders and efficient mapbased assignment of orders to drivers. When the system is configured to default to the Order Entry Screen instead of the Status Screen the module is in Quick Service Mode which allows for one touch processing of each order in sequence. Each of these three basic POS Modules is built around three key screens: 1) Status Screens Each of the modules listed above uses a distinct Status Screen to display pending orders. The Status Screens use color coding to show the status of each pending order (ie whether an order has been sent to the kitchen, whether the check has been printed, etc.) General operations such as clocking in an employee, printing a Flash Report, or transferring checks from one employee to another, are controlled by the POS Functions Buttons on the Status Screens.

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Introduction

Status Screens are usually the default display on the POS Stations. But in quickservice operations where transactions are settled as soon as the items are rung up, you set the Order Entry Screen as the default display. 2) Order Entry Screens Unless your system is configured for quickservice operations, users access the Order Entry Screen by opening an order (ie by touching a table button or an order button) on the Status Screen. The Order Entry Screen is used to ring up individual orders. In other words, this screen allows you to navigate the menu, add items to an order and view the order as its rung up. Operations such as discounting items or changing the Revenue Center are controlled by the POS Function Buttons on the Order Entry Screen. 3) Settlement Screens The Settlement Screen is used to process payments and finalize transactions. The Settlement Screen is usually accessed by touching a [SETTLE] button at the base of the Order Entry Screen. However, you may also configure your system so that Cashiers may directly access the Settlement Screen from the Status Screen. The Settlement Screen displays a button for each form of payment accepted in your operation. There are also POS Function Buttons on the Settlement Screen that control operations such as issuing a gift card or authorizing a credit card. You may supplement the basic Backoffice and POS Modules with any or all of the following Add-on Modules or Interfaces: Accounts Module This module tracks customer purchases by account number, generates periodic invoices and activity statements. With this module, any guest check can be settled to a guest account. Advance Orders Module This module allows you to take orders for future dates and provides some basic catering capabilities. This add-on module should not be confused with the Delayed Send feature included in the basic Tableservice Module. Awards / Frequent Diner Module Any basic Restaurant Manager system includes a customer database that provides basic frequent diner capabilities. The Frequent Diner module enhances this basic awards capability to automatically track purchases and generate awards.

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Introduction

Employee Scheduling Module Your basic Restaurant Manager application includes a database of employees that offers Employee Timekeeping and Payroll capabilities. The Employee Scheduling Module integrates with this standard employee database to streamline calendar-based scheduling efforts. The Employee Scheduling Module must be purchased separately and is described in a separate manual. Reservations Module The Reservations Module allows you to manage reservations and waiting lists over any time period. Restaurant Manager can also interface to third party applications that handle online reservations. Inventory Control Module This module tracks inventory purchases, provides menu explosion for converting inventory to menu item ingredients and computes inventory consumption based on sales. The Inventory Control Module must be purchased separately and is described in a separate manual. Interfaces to Third Party Applications RESTAURANT MANAGER can interface to applications for managing other aspects of a business such as accounting programs, club management systems and front desk systems. You can also safeguard against catastrophic system failure with a redundancy interface.

Manual Scope & Other Documentation

This manual covers the configuration and operation of the basic Restaurant Manager POS Modules, the Backoffice Module and certain Add-on Modules. There are a number of other manuals you may also wish to consult to learn more about your POS System. All of these documents are available in the Users Guides Folder on your Restaurant Manager CD, including: The Sample Reports Booklet which details how to operation the Reporting Module and includes sample printouts of all Restaurant Managers reports The Write-On Handheld Manuals which cover the configuration and operation of this wireless handheld POS System. The Inventory Manual which covers the configuration and operation of the Inventory Control Module. The Installation Guides which provide technical details on installing the various applications listed above.

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Introduction

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Technical Overview
The topics covered in this section relate to hardware configuration, networking issues, interfaces to third party software applications and other configuration options external to the Restaurant Manager POS application. Please note, however, that many of the topics mentioned in this chapter are covered in greater detail in a separate publication, The Restaurant Manager Installation Guide.

Hardware Requirements
The RESTAURANT MANAGER POS System will operate on computers that meet the specifications detailed below.

Single User System

If you are using a single computer to run both the POS and the Backoffice Modules, you will need: A Pentium II (or better) computer running Windows 98/2000/XP/2003 At least 128 Mbytes of RAM; At least 10GB of memory to accommodate program files plus. Additional memory for storing data files. (Allow 10 Megabytes per month and multiply by the number of months you wish to store on the hard drive.)

Multi-user (Networked) System

Fileserver For installations that will be running 3 or more POS stations, we strongly recommend a dedicated fileserver to enhance the performance and integrity of the system. For smaller installations, the Fileserver can double as the Manager Workstation.

Technical Overview

The hardware requirements for the fileserver are: A Pentium II (or better) Fileserver running Windows 2000/XP/2003 (or some other NETBIOS compatible Network operating system) 256 Mbytes of RAM Additional memory for storing data files. (Allow 10 Megabytes per month and multiply by the number of months you wish to store on the hard drive.) Manager Workstation The Manager Workstation is the computer used to issue reports, manage payroll, and generally execute the operations described in the chapter on Backoffice Management. Ideally the Manager Workstation serves no other purpose than this. But in some small networked systems, the file server, itself, may also function as a Manager Workstation. And in single station installations, the POS Workstation may also serve as a Manager Workstation. Manager Workstations are often loaded with other software applications useful in operating your business that may not be directly related to your Restaurant Manager POS System and these additional applications may require a more powerful computer than is stipulated below. The minimum hardware requirements for running Restaurant Manager on a Manager workstation computer are: A Pentium II (or better) running Windows 2000/XP/2003, linked to the Fileserver; At least 128 Mbytes of RAM. POS Workstations POS workstations are the computers, touchscreens and peripherals where servers, cashiers or bartenders process and settle orders. POS Workstations are usually not be loaded with software applications unrelated to the Restaurant Manager POS System. In fact, when the Restaurant Manager software is running on a POS Workstation, the only way to access other software applications is via the [External Programs] button on the Status Screen. The minimum hardware requirements for a POS workstation computer are: A Pentium II (or better) computer running Windows 98/2000/XP or later At least 128 Megabytes of RAM. If your POS Workstations barely meet these minimum requirements you may wish to disable bitmap displays in an effort to use less memory.

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Technical Overview

NOTE: <# use this NOTE to explain that RM uses the station numbers assigned in the Windows network on the Station Configuration Setup Form, the POS Function Button Layout Form, etc. And explain how a user might figure out the number of a particular workstation.

General Recommendations
System equipment must run off dedicated power lines and/or be outfitted with power protection. In addition, because even small electrical spikes can corrupt data communicated across networks, it is recommended that the Advantage Database Server be installed on networked systems. To secure data and maintain system operation in the event of catastrophic failure of the hard drive, it is recommended that the redundancy interface be installed on networked systems. And to improve support services, it is recommended that resellers install an application that allows remote access to the system (PC Anywhere or one of various web-based applications).

Software Installation
Licensed RESTAURANT MANAGER users should already be in possession of a fully installed POS system. Users who own a Restaurant Manager CD that has not been properly installed on their system hardware should contact ASI at (800) 356-6037. ASI Resellers should consult the Installation Guide for RESTAURANT MANAGER Version 15.0 for software installation instructions.

Default Configuration
When installing the RESTAURANT MANAGER software you have the option of loading sample data and default configuration settings. Installing the sample data and default configuration allows you to experiment with system functions and features before configuring your own system. Even if you do not wish to experiment with the sample data, it is recommended that you load the default configuration and use it as a starting point for configuring your own system. In this case you should delete the sample data after loading the default configuration. The default configuration runs in demo mode which means all printer output is displayed onscreen.

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NOTE: When you load a demo version of Restaurant Manager on a stand alone computer, the default configuration recognizes your computer Station 1. To adjust the configuration of your demo system you must adjust the Station 1 settings on the Station Configuration Setup Form. If there is no special configuration for Station 1 you must adjust the Master Configuration.

Print Spooler
ASI has developed its own print spooler (RMSpool) for use with the RESTAURANT MANAGER POS System. It resolves problems occasionally encountered with standard Microsoft print spoolers and greatly simplifies the installation and testing of shared printers from a central location. You can use RMSpool to setup shared printers without actually accessing the Windows Printer Folder. <#Should this section include mention of a hub?>
Note: To maintain backward compatibility, RESTAURANT MANAGER still supports the Windows and DOS defined devices.

RMSPOOL uses a master Printer Definition File to define all the shared printers on the network. In the definition file a printer is uniquely identified by a Computer Name, a Printer Name and a standard Parallel or Serial Port. When RMSpool is run on a computer with assigned shared printers, the assigned printers for that computer are immediately available to all other computers on the network. Correct operation of the Print Spooler is so critical that you must follow both the Setup and the Testing procedures below to ensure that the Print Spooler is working correctly on your system. Setup Both the Spooler and Configuration programs are located in the working directory where the entire RESTAURANT MANAGER application is stored. These programs must always be executed from the working directory. To configure RMSPOOL from the Windows desktop: 1) Go to Start > Programs > Restaurant Manager > Printer Spooler Setup 2) Type <Run SPLSETUP> to call up the Spooler Setup Form:

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Technical Overview

3) Type in a unique Printer Name as well as the Computer Name and Port for all the printers being shared on the network. For serial (COM) ports, enter the appropriate communications settings. 4) Then open the Backoffice Module and access the Prep Area Devices Setup form (Setup /Station Configuration /Devices) 5) Use the fields labeled <Primary Device> and <Secondary Device> to define a Primary and a backup device where output can be re-directed if the Primary device fails. The name you use should begin with the # sign. This symbol indicates that the printer is an RMSPOOL printer, not a Windows defined printer> For example, if you name a printer KITCHENP in the RMSPOOL Configuration program, you would enter #KITCHENP as the device name on the Prep Area Device Setup Form. Include the RMSPOOL.EXE program in the Startup folder of every computer with assigned shared printers, making sure that it is executed from the working directory. Note that if all shared printers are driven from one computer, you will only have to run RMSPOOL on that computer.

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Technical Overview

IMPORTANT: The RESTAURANT MANAGER spooler sends printer information directly to the assigned serial and parallel ports WITHOUT going through the Windows printer drivers. This means that it cannot be used for printer output that requires a Windows printer driver, such as the printing of Gift Certificates. In general, RMSPOOL should only be used for prep-area printers. To avoid device conflict, the assigned ports should only be used with the RESTAURANT MANAGER Spooler. Make sure that any defined windows printers are not using assigned ports by either removing them, or changing the port. The RESTAURANT MANAGER Spooler does not work correctly with parallel ports that have a security device attached to them.

?Code Page Translation <#where does this option appear?> For serial and parallel printers there is now a code page translation option. This is used for languages with other character sets. RMPOS by default works with Windows code pages which are different than DOS code pages used by printers. This option allows you to specify the source code page used by RMPOS (should be a windows code page) and a target code page used by the printer. RMSPOOL will then translate the print job from the windows code page to the dos code page before sending it to the printer. ?Send Data to Printer in Blocks <#where does this option appear?> This sends the print job to the printer in blocks, then pauses. This option is useful for sites that do not have support for full hardware handshaking. You can get status of the printer via the hardware lines and then use this option to make sure the printer buffer does not get full. You specify the amount of data to send and the pause length. The defaults are set up for a serial Epson printer. ?Override Computer Name Detection <#where does this option appear?> You can override what printers to load on the command-line by using the /COMPUTERNAME: parameter. This option is useful for temporarily switching printers from one machine to another. Use this option as follows: RMSPOOL /COMPUTERNAME:NAMETOLOAD

Testing
From RMSPOOL: Run RMSPOOL (or make it the top window if already running), select the printer to test, and click on the Test button. A short test message will be sent to the printer. From the SPLSETUP configuration program: Select the printer to test, and click on the Test button. A short test message will be sent to the printer. Use this test method when there are multiple computers sharing printers, and if you wish to test all the printers from one location. Note that RMSPOOL must be running on all the computers that are sharing printers.

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Check RMSpool Print Jobs after pressing the TEST button, check to make sure that the printer(s) printed the correctly.

Configuring Peripherals
The basic Restaurant Manager application includes interfaces to standard hardware devices such as printers, cash drawers and magnetic stripe readers. Interfaces to specialty devices such as fingerprint readers, scales or bar code scanners may be purchased separately and added to the basic application. Before you can configure these interfaces, however, you must first connect each device to the appropriate POS Workstation or Manager Workstation and ensure it is fully operational on the general Windows network. Only after confirming the device works properly on the network should you use the Station Configuration Setup Form to configure the Restaurant Manager software to recognize and work with the device.
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Technical Overview

Standard and specialty devices are both configured on the Station Configuration Setup Form under the Devices and the Interfaces headings: Setup Station Configuration

Most of the devices that work with the Restaurant Manager POS System are configured under the Devices heading of the setup form. But some, like scales and kitchen display systems are configured in the Interfaces section. The best way to find the settings that control a particular device is to use the [Search Settings] button at the base of the Station Configuration Setup Form. The devices listed below are configured with settings that appear under the Devices heading on the Station Configuration Setup Form:

Keyboard / Input Device

Keyboards are usually attached to POS Workstations where staff take delivery calls over the phone. The keyboard is useful for typing in the name and address of callers. No special configuration is required within the Backoffice Module to use keyboards when entering customer information. But Restaurant Manager does include a setting that activates an onscreen keyboard that can be used instead of an actual keyboard when entering customer information at the start of a delivery order, etc.

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Technical Overview

To activate this onscreen keyboard on you must use the [Search Settings] button to find and activate the following setting on the Station Configuration Setup Form for the station highlighted on the Stations List:: On-Screen Keyboard At other times during the order entry process, Restaurant Manager does not always recognize keyboard input. But you may use the the [Search Settings] button to find and activate the following settings for particular POS Workstations: Allow keyboard on alpha-numeric entries This option enables / disables the PC keyboard on the pop-up alphanumeric keypad. The keypad is used for various purposes such as entering guest account numbers, and finding menu items. The advantage of enabling this option is so you can use a standard PC keyboard, but the disadvantage is if you swipe an employee badge, the password is displayed on screen for everyone to see. Keyboard active on numeric input This option allows you to use a keyboard only for numeric data entry.

Prep Area Devices

Before configuring prep area printers, it is recommended that you install a proprietary Printer Spool, RMSpool that comes with your Restaurant Manager software. <#How does the hub fit into this? Please describe.> You can attach up to eight prep area devices to any given POS Workstation. The options for configuring each prep area device are the same. But you may configure different POS Workstations with different prep area devices. Many settings that control the configuration of prep area devices appear on the Station Configuration Setup Form. These settings are described below. Additional configuration settings to control prep area printers appear on the Remote Printer Template Editor and other Setup Forms described in the chapter on Communicating with the Kitchen. Use the [Search] button on the Station Configuration Setup Form to locate and configure the Prep Area Device settings below for the station highlighted on the Stations List:: Setup Station Configuration

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Technical Overview

Printer Description Use this setting to type in text for use as prep area output. This text is usually used to describe the location or function of the prep area device, itself (ex. ===Grill====, or ===Expediter=== etc.) However, the text may also be used to describe the POS Workstation that is sending the order (ex. ===Bar Order=== etc.). Use the Remote Printer Template Editor to determine how the output is formatted. Primary Device Use this setting to type in text that describes how the device is connected to the system (i.e., LPT1, LPT2, COM1, COM2). Alternatively, if you are using the Restaurant Manager Print Spooler, enter the name of the spooler, prefixed with the pound (#) sign (i.e., #kitchen, #bar, #salad). Backup Device Use this setting to type in text that describes a Backup Device where prep area output should be re-directed if the Primary Device fails or if the printer runs out of paper, etc. You should follow the conventions used in naming the Primary Device. However, it is also possible to re-direct output to receipt or check printers as a way of alerting servers that the Primary Device is not functional. Printer Type If you are using a printer as the prep area device use this setting to identify the brand of printer in use by selecting the appropriate option from the drop down list,

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If your printer model is not listed, use the [Search] button at the base of the Station Configuration Setup Form to locate the Printer Codes setup form and enter the appropriate control codes from the printer manual or select the User Defined option which includes pre-defined printer codes that work with most printers. Prefix Code / Suffix Code Control codes can be sent the printer at the beginning of each order (PREFIX), or at the end of each order (SUFFIX). Prefix and Suffix codes need only be defined if you need to control a serial multiplexer, or provide other special functionality. The codes must be entered in ASCII decimal format. If your printer manual lists control codes in hexadecimal format, you must convert the codes to decimal format before entering them here. If you do not need this function, clear the codes (all 256's). Sorting The options on this drop down list control how menu items are sorted on the prep area output. A different sorting method can be used for each prep area device as well as each station as described the chapter on Communicating with Prep Areas : Paper Type The default value for paper type is "Normal". The only time you should change this setting is when you wish to print special labels that can be affixed to the packaging of each item, usually in carry-out- or delivery establishments. See the section on for information on additional setup forms that control this feature. Output Device This setting is set to the Printer option by default. In businesses that use kitchen displays instead of printers, this setting allows you to indicate the type of display allows you to use define Use this setting to indicate the type of prep area device you are defining. Choose "Printer" for standard remote printing, "RM Prep Display" to use the Restaurant Manager kitchen display which displays the entire order at once after the server touches the [SEND] button, "Real Time KDS" if using MicroPlus MPAD to send items on the fly, "General Message Area" if you wish to use a portion of the POS touchscreen to display prep area output. Enable Prep Printer Filtering Activate this setting if you wish to filter prep area output according to the configuration setup on the Remote Printer Filters form below. Remote Printer Filters Setup Form This setting allows the user to determine when and, under what conditions a specific remote printer is enabled. For example, you could enable an expediter printer to print only items from orders linked to the DELIVERY revenue center. Or you could enable a bar printer to work only during happy hour, etc.

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Technical Overview

Double click on Remote Printer Filters option to access the form below:

2. Select the filter type and range by use of the combo boxes at the bottom of the screen. 3. Click on the Add button to include the selection in the Current Filter. Filters can be set according to Revenue Centers, Tables and Time. Redirect this prep area to prep area The setting allows you to re-direct printer output to a secondary printer if the primary printer malfunctions or runs out of paper, etc.

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To redirect prep printers from the backoffice, hit the + sign beside the prep printer you wish to redirect. Then double click on this option toRedirect this prep area to prep area and choose the new prep printer to redirect to from the drop down list as shown below:

Print modifiers on a single line By default, modifiers are printed on separate lines beneath the base menu item. To print the modifiers on same line as the base item, check this box. This causes modifiers to be printed on the same line as the base item. If there are too many modifiers to fit on a single line, they are printed on additional lines as necessary. When activating this setting you should also define abbreviations for the modifiers themselves in the Prep Area Description field on the Menu Setup Form. Indicate other remotes with items Restaurant Manager can print a message to let you know if items have been sent to other prep printers. For example, if items are sent to the Cold Printer and the Hot Printer, a message is printed at the bottom of the Cold Printer that items have also been sent to the Hot Printer and vice versa. Check this box to enable this feature. Show price of open price items Check this box to print the open price of an item on a prep-area printer for the selected prep printer.

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Print item summary Activate this setting if you wish to print a summary at the top of the kitchen ticket which shows the items without modifiers. Print coursing information Activate this setting if you have defined courses on the Menu Course Type Setup Form and wish to print coursing information on the prep area output. Coursing output is also controlled by the Sorting options described above. Print seat number beside items Activate this setting if you wish to print the seat number alongside each item that is sent to the prep area devices. If you activate this setting it is recommended that you also enable the Advanced Seat Management Feature. Show Item Deletions Activate this setting if prep area output should include items that have been deleted from an order after being sent to the prep area(s). Also Print Items from Prep Area X Activate this setting if prep area output at one device should note whether the order also included items that have been sent to other prep area devices. If the current order did not direct any output to this device then items sent to the other prep area will not be sent to this device.

Printer Codes Setup Form

If the printers youre using are not listed on the Printer Type drop down list on the Station Configuration Form, you must use the Printer Codes Setup Form shown below to enter the codes that control special printing features of up to ten different printers that may be part of your system hardware. (You must consult the User Guide for each individual printer to determine these control codes). Once you have identified the codes that control each of the features listed below, RESTAURANT MANAGER will be able to use these special printing features to customize the output from both the POS Printers and the Prep Area printers. Use the [Search] button on the Station Configuration Setup Form to locate the Printer Codes Setup Form and define additional printer models for the station highlighted on the Stations List::

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This setup form is organized as follows:

Printer Codes List This list displays the printers for which codes have already been defined. There is room for up to ten printers on this list. You cannot type directly in this list box but, rather, must add names to this list by typing them in the Printer/Make Model field. Printer Make/Model Type a printer name in this field to add the printer to the line highlighted on the Printer Codes list. Code Buttons Click on any of the following buttons to access the fields where you can enter the codes that control the indicated function on your printer. Expanded Print On Expanded Print Off Red Print On Red Print Off Cut Paper Open Cash Drawer Please consult the printer manual for more information on these printer codes.

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NOTE: All control codes must be entered in ASCII decimal format (NOT hexadecimal. If your printer manual lists control codes in hexadecimal, you must convert them to decimal format.) NOTE: If your system is configured with cash drawers you must be sure to enter the printer codes that control the cash drawer. If the cash drawer does not connect to the system via a printer then you must create dummy printers for controlling the cash drawer codes.

<#are the next two sentences relevant or meaningful? > You may enter up to 9 codes per function. If a function requires less than 9 control codes, enter 0 for the remaining codes. To enter a null character (ASCII 0) enter -1.

POS Printers
000000POS Printers are attached directly to POS Workstations and can be used to print guest checks and sales receipts as well as POS reports such as Employee Time Slips, Flash Reports, etc. <#are they attached to hubs / work with Print Spooler?> You may use the Report Module to customize the POS Reports that print at the POS Printers. And you may use the Guest Check Editor to customize the format of the guest checks and sales receipts printed by the POS Printers. The Station Configuration Setup Form includes options for interfacing your Restaurant Manager POS System to different models of POS Printers. At any given POS Workstation you may default to different POS Printers when printing receipts for special payment types such as credit cards, on-account charges, and hotel room charges. You may also default to a different POS printer for transactions linked to a Delivery Revenue Center. Use the [Search] button on the Station Configuration Setup Form to locate and configure the following POS Printer settings for the station highlighted on the Stations List:: Setup Station Configuration

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Technical Overview

Printer Ports and Models Restaurant Manager allows you to define up to five different POS Printers. The "Receipt/Check Printer" highlighted in the screenshot above serves as the main POS Printer and is the only POS Printer which will print POS Reports. There is no need to configure alternative POS Printers unless you wish to print certain guest checks and sales receipts at POS Printers that are not physically located near the POS Workstation. Each of the POS Printers listed below the Receipt/Check Printer will print a guest check or sales receipt when a transaction meets the specified criteria: Delivery / Check This POS Printer will print transactions defined as Delivery transactions, based on a Revenue Center configuration. Hotel / Room Charges This POS Printer will print sales receipts for transactions that are settled using the Room Charge form of payment. Invoice / On Account This POS Printer will print sales receipts for transactions that are settled using the On Account form of payment.

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Technical Overview

Credit Card Receipt This POS Printer will print credit card receipts. If you wish to print credit card receipts you must also enable the Print Receipt setting under the Credit Card Interface heading on the Station Configuration Setup Form. For each of the POS Printers listed above you may use the following settings to indicate the port to which each POS Printer is attached and the type or model of the printer you are using: Primary Device Use this setting to type in text that describes how the device is connected to the system (i.e., LPT1, LPT2, COM1, COM2). Alternatively, if you are using the Restaurant Manager Print Spooler, enter the name of the spooler printer, prefixed with the pound (#) sign. Backup Device Use this setting to type in text that describes a Backup Device where POS Printer output should be re-directed if the Primary Device fails or if the printer runs out of paper, etc. You should follow the conventions used in naming the Primary Device. Printer Type Use this setting to identify the model of the printer by selecting the appropriate option from the drop down list. If your printer model is not listed, use the [Search] button at the base of the Station Configuration Setup Form to locate the Printer Codes setup form and enter the appropriate control codes from the printer manual or select the User Defined option which includes pre-defined printer codes that work with most printers. Logo Options If you are using a <#model info> or other printer that can print graphics, then you may wish to print the restaurant logo on the Guest Check or Sales receipt. To do so you must first activate the Logo Options on the Station Configuration Setup Form: Load logo into printers at start-up Use this setting to configure the Restaurant Manager system to load a bitmap of the logo into the printer each time the system is turned on. Load Bitmap File: Use this setting to identify the location of the logo bitmap file. It is recommended that the bitmap file be stored in the same folder as the Restaurant Manager application files. After activating the Logo options you must also access the Guest Check Editor to format where on the page the logo should appear.

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Customer Pole Display

The Station Configuration Setup Form includes options for interfacing your Restaurant Manager POS System to different models of customer pole displays. Use the [Search] button on the Station Configuration Setup Form to locate and configure the following Customer Pole Display settings for the station highlighted on the Stations List: Setup Station Configuration

Terminal Type Use this setting to indicate the customer display model. Restaurant Manager is approved for use with the following models: Panasonic, IBM 4695, IBM SurePOS 500, Javelin, NCR (Mag Stripe Reader only) <#is this list accurate? What about POSiflex, etc?> If you are configuring the system to work with a model not listed above you must set the Terminal Type to Generic.

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Enable Check this box to enable the customer display interface according to the settings defined in the other fields under the Customer Display heading. Primary Output Device Click on the down arrow beside this field and select the port to which the display is attached. Backup Device <#are we recommending a backup pole display?> Display Width Type in the number of characters that fit across the display, as detailed in the users manual for the particular device you are using. Display Height Type in the number of rows that fit on the display, as detailed in the users manual for the particular device you are using. Initialization Codes Click on the ellipsis button to call up fields for entering the initialization codes as presented in the users manual for the particular device you are using. Clear Customer Display After Settlement Uncheck this box if you wish the transaction amount to remain on the display after the settlement is finalized.

Caller ID
The Station Configuration Setup Form includes a setting that allows you to interface your Restaurant Manager POS System with certain models of Caller ID devices, including <#list models>. Use the [Search] button on the Station Configuration Setup Form to locate the setting that enables Caller ID for the station highlighted on the Stations List:: Caller ID Enable To take advantage of the Caller ID interface, you must also configure your system to prompt for a phone number when opening a new order.

Mag Stripe Reader

Magnetic Stripe Readers are to used swipe credit cards in systems configured to do online credit card authorizations. And in systems configured with Enhanced Password Control Magnetic Stripe Readers may be used to read employee ID cards.

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<#Are there recommended models of mag stripe readers? What about the number of lines they read, etc.?> Use the [Search] button on the Station Configuration Setup Form to locate and configure the following Mag Stripe Reader settings for the station highlighted on the Stations List: Terminal Type Click on the down arrow beside this field to indicate the port to which the device is connected. <#do you have to do this for integrated units, too?> Characters to Ignore You may configure your RESTAURANT MANAGER system to ignore certain non-numeric characters which may be encoded on cards such as the percent sign (%) and a question mark (?). <# Be more specific about which characters must be ignored and whether or not this applies to credit cards as well as employee ID cards, etc.> Reading Magnetic Stripe Codes from POS You can read the passwords encoded on any magnetic stripe card from any computer configured with a magnetic stripe card reader: 1) Go to the DOS prompt. 2) Swipe a card through the magnetic swipe card reader and, on a pad of paper, note the password encoded on the card as well as the number printed on the face of the card.

Cash Drawers
Before configuring your system to work with Cash Drawers you must understand the difference between a Cash Drawer and a Cash Tray: A Cash Drawer is the electronic device wired to the POS Workstation that opens automatically when a cash transaction is settled. Restaurant Manager can control up to 4 cash drawers from a single POS station. As indicated in the screenshot below, these four cash drawers are designated with the letters A, B, C and D. If you only use a single cash drawer per POS station, then you need only configure a Cash Drawer A. If you configure Cash Drawers B, C or D then you must also activate the following Cash Drawer setting: Multiple Cash Drawers per Station A Cash Tray is a plastic or metal container for holding currency. Prior to conducting business, money is counted and placed into a cash tray, which

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is then inserted into a cash drawer. In the Restaurant Manager POS program, the cashier INITIALIZES the cash tray at the beginning of the shift by declaring the tray number and the starting amount in the tray. Tray numbers can range from 1 to 999 and any given tray number can only be used once in a given session. When a POS Workstation is configured with cash drawers your Restaurant Manager System will default to using Cashier Banking to the track transactions settled at that POS station. If servers responsible for their own banks may also be settling transactions at this same POS Station, you must configure the station to handle both Cashier and Server Banking. <#Are there recommended models of cash drawers? Should we say something about cash drawers connecting to printer ports, to printers, themselves, etc?> Use the [Search] button on the Station Configuration Setup Form to locate and configure the following Cash Drawer settings for the station highlighted on the Stations List: Setup Station Configuration

Generic Cash Drawer Setup Restaurant Manager can operate up to 4 cash drawers per POS Workstation, each identified by a letter from A to D. Under the Generic Cash Drawer Setup
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Technical Overview

you must define a Primary Device and a Backup Device for each of these cash drawers. And, if the cash drawer is plugged into the POS Printer, you must also indicate the name <#model?> of the POS Printer. <#what are the conventions for naming cash drawers? Are you supposed to indicate the RMSpool printer name or the model name? Are there recommended models of multi-tiered cash drawers, etc?> If you define more than one cash drawer under the Generic Cash Drawer heading you must also enable the following Cash Drawer settings: Multiple Cash Drawers per Station Dynamic Cash Tray Numbers as well as the following POS Security setting Enhanced Password Control Primary Device Click on the arrows beside each field under this heading to indicate the port used to attach each of up to four cash drawers to a particular POS Station. (NOTE: If the Cash Drawer is controlled through the printer, the port will be the same as the port used for the POS Printer. Backup Device <# how can you have a back-up cash drawer? If you put cash into a different drawer dont you need a different Cash Tray number, too? Printer Type Use this setting to identify the model of the POS Printer to which the cash drawer is connected. If the model does not appear in the drop down list, or if the Cash Drawer doesnt connect to the POS Printer, then you must use the [Search] button on the Station Configuration Setup Form to locate the Printer Codes Setup Form and define the Open Cash Drawer codes of the device youre using. (In other words, if your cash drawer plugs directly into the serial port of the computer, then you must create a dummy printer with the appropriate control codes to open the drawer.) Some printers have the ability to drive two cash drawers. If you have two drawers connected to the same printer, then you must define two different printers on the Printer Codes Setup Form. For example, if you are using a Citizen 3541 printer as your POS Printer then you must define both a "Citizen 3541 Drawer 1" and "Citizen 3541 Drawer 2" printer on the Printer Codes Setup Form. The control codes will be identical for these two printers except, one printer will trigger Cash Drawer A and the other will trigger Drawer B.

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Technical Overview

Multiple Cash Drawers per Station This setting controls a pop-up screen in the POS Modules that prompts you to select a Cash Drawer each time a Cash Tray is initialized:

If you have attached multiple Cash Drawers to the active POS station, then this setting must be activated along with the other required settings described above under Generic Cash Drawer Setup. You may manually access this pop-up screen from any POS Status Screen touching the [Cash Tray Options] Function Button and then changing the drawer to which a cash tray has been previously assigned. Require Cash Tray Init You must activate this setting if you are using Cashier Banking to track sales transactions. If this checkbox is marked, then the system will require that a cash tray be initialized before transactions can be settled. This setting overrides the Prompt for Cash Tray Number setting. Prompt for Cash Tray Number Activate this setting if you wish to prompt for a cash tray number. If this checkbox is not marked, RESTAURANT MANAGER will automatically set the Cash Tray number to the station number. This field has no effect when the above parameter "Require Cash Tray Init." is activated Lock Station when cash drawer is open Activate this setting to lock the touch screen whenever the cash drawer is open. This feature prevents theft by making it impossible to ring up orders while the drawer is open. Note that, to use this option you must use a special cash drawer that has Open Drawer detection.

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Dynamic Cash Tray Numbers Activate this setting if you plan to use more than one cash tray at a single POS station. If you activate this feature you must also activate Require Cash Tray Init and Enhanced Password Control. When you activate this feature, RESTAURANT MANAGER will set the cash tray number each time an employee opens an order. If the employee has not initialized a cash tray, the cash tray number is set to 0. If you do not activate this feature, RESTAURANT MANAGER automatically defines a cash tray number identical to the station number.. If you intend to allow both Cashier Banking and Server Banking at the same station you must enable this setting, even if there is only a single cash drawer attached to the station. This will ensure that transactions settled by servers are linked to a dummy cash tray (0) and do not appear on the cash tray report for the actual cash tray. Open Drawer before Confirm By default your system opens the cash drawer when a settlement is finalized. Activate this setting if you wish the drawer to open as soon as payment is tendered (ie when payment type and amount is entered, before the [Finalize] button is pressed. Open Drawer on Null Transaction By default your system does not open the cash drawer when a transaction is voided. Activate this feature if you wish to open the cash drawer for storing the voided check, etc. If the cash drawer does not connect to a printer but, rather, is plugged directly into the port, then you must create a dummy printer on the Printer Codes Setup Form and enter the appropriate codes under the Open Cash Drawer Option. <#Does the following paragraph belong under the Open Drawer heading? How do Drawer 1 and Drawer 2 relate to Drawer A and Drawer B?> Some printers have the ability to drive two cash drawers. If you have two drawers connected to the same printer, then you must create two printers in the "Printer Codes" program. For example, if you are using a Citizen 3541 receipt printer, then you would create two printers: "Citizen 3541 Drawer 1" and "Citizen 3541 Drawer 2." The control codes will be identical for the two printers except one printer will trigger the first drawer and the other printer will trigger the other drawer.

Coin Dispenser Options

Restaurant Manager may be configured to work with coin dispensers manufactured by Telequip.

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Use the [Search] button on the Station Configuration Setup Form to locate and configure the following Coin Dispenser settings for the station highlighted on the Stations List: Enable Coin Dispenser Activate this setting if there is a coin dispenser attached to the active POS Station. Coin Dispenser Type Restaurant Manager interfaces to only one brand of coin dispenser. You must select the default option of Telequip for this setting. Coin Dispenser Device Use this setting to indicate the port to which the coin dispenser is attached.

Fingerprint Reader
In systems configured with Enhanced Password Control it is recommended that Fingerprint Readers are used (in place of numeric passwords or Employee Badges) to identify employees each time they use a POS station to process an order. When fingerprint readers are used, each employees fingerprint(s) must be scanned into the Employee Database and all POS Workstations must be configured with Fingerprint Readers. Use the [Search] button on the Station Configuration Setup Form to locate and configure the following Finger Print Reader settings for the station highlighted on the Stations List: Enable Fingerprint Reader Activate this setting to indicate there is a fingerprint reader attached to the active POS Station. Terminal Type Restaurant Manager can be used with fingerprint readers from Digital Persona as well as with the fingerprint readers built into the following integrated units: Panasonic, IBM 4695, IBM SurePOS 500, Javelin <#is this list accurate? What about POSiflex, etc?> When you configure the system to work with an integrated unit listed above you must select the appropriate Terminal Type from the drop down list. If you are using a fingerprint reader from Digital Persona (or any other brand of integrated unit, you must select the Generic option.

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Fingerprint Mode Use this setting to define how Restaurant Manager should process employee fingerprints: via either Identification Mode or Verification Mode. The mode you select affects the steps involved in opening an order or editing an existing order. In Identification Mode, the user simply places their finger on the reader and the system identifies who they are by scanning and finding their fingerprint in the Employee Database. Identification mode is the more efficient default mode. In Verification Mode, the user is prompted to indicate their Employee ID before the fingerprint reader will read their fingerprint. Verification Mode should be used only in establishments where the Employee Database has grown so large that Identification Mode proves too slow.

Order Confirmation Display

The Station Configuration Setup Form includes a setting that allows you to interface your Restaurant Manager POS System with certain models of Order Confirmation Displays (also known as OCDs or Scoreboards), including <#list models>. Use the [Search] button on the Station Configuration Setup Form to locate the setting that configure the system to work with Order Confirmation Displays at the station highlighted on the Stations List:: Enable Order Confirmation Display (OCD) The devices listed below are controlled by settings listed under the Interfaces heading on the Station Configuration Setup Form. Other Interface configuration settings listed under this heading are described in the section on Interfaces to Third Party Applications.

Debitek
<# >

Scale Interface
<# > if your system is configured with the scale interface you must use the Container Setup Form to define the Tare weights of the packaging used for the various menu items sold by weight. Setup Menu Containers

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Technical Overview

Liquor Control
<# > VMC Metro Card<# >

Video Overlay
<# >

Real-time Kitchen Display

<# >

Interfaces to Third Party Applications

The settings described below appear on the Station Configuration Setup Form under the Interfaces heading and control interfaces to third party software applications. However, this section does not describe all the settings listed under the Interfaces heading. Settings that describe interfaces to hardware devices described above in the section on Configuring Peripherals: Use the settings on the Station Configuration Setup Form under the Interfaces heading to configure your Restaurant Manager POS System to work with third party software applications:

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Technical Overview

Credit Card Authorization Options

About Credit Card Authorization You must complete a number of steps to configure your system for online credit card authorization: Access the Interfaces section of the Station Configuration Setup Form to select the Third Party application you will use to process online credit card transactions and to set certain operational parameters. Access the Devices section of the Station Configuration Setup Form to define which printer should be used for credit card receipts and to verify the configuration of the Magnetic Strip Reader at the POS stations. Access the Forms of Payment Setup Form to define each type of credit card that will be processed online. You must be sure to click on the <CC Authorization> check box for each credit card you define. If you will be using the Tabs Module to open credit card tabs with a simple swipe of the customers credit card, you must also define credit card types on the Auto Credit Card Detection Setup Form. And if you wish to implement automatic preauthorizations as soon as the card is swiped you must read the entire section below on Credit Card Pre-Auths.

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Technical Overview

Auto Credit Card Detection Setup Form This setup form works in tandem with the Auto detect credit card type setting on the Station Configuration Setup Form to identify the card type from the number of the card as it is swiped. Restaurant Manager is able to automatically identify the type of card swiped. It allows you use the Credit Card Tab Function Button on the Tabs Status Screen to open new bar tabs without having to manually identify the type of credit card being swiped. And when you select a credit card form of Payment on the Settlement Screen the data on this setup form will be compared to the number of the swiped card to ensure that the selected form of payment corresponds to the valid number ranges defined on the setup form. When the selected form of payment does not match the defined range, the following error message is displayed: <# Cant get this feature to work any more?> Use the settings on the Automatic Credit Card Detection form to define valid number ranges for the types of credit cards accepted in your establishment: Setup Settlement Automatic Credit Card Detection

Card Description Use this field to type in the commercial name of a credit card type Card Min: Use this field to enter the lowest possible four digit number that might begin the account number for a credit card of this type.

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Technical Overview

Card Max: Use this field to enter the highest possible four digit number that might begin the account number for a credit card of this type. Payment Type: This field allows you to link the card description to one of the Forms of Payment already defined in Restaurant Manager.
NOTE: If there is a range of numbers between the minimum and maximum that do not pertain to a particular type of credit card, you must create a dummy card description and select a special setting from the Payment Type drop down list: Dont enforce this range

Credit Card Pre-Authorization

Credit card pre-authorization provides the ability to capture and authorize a credit card at the beginning of a sale. This feature is available only in the Tabs module and is extremely useful in minimizing lost revenue due to customer walk-outs and invalid or overdrawn credit cards. There are essentially two ways of using credit card pre-authorization. Both are described below along with their advantages and disadvantages. Single-Auth Mode In this mode, the customers credit card is authorized for a small amount (typically $1.00) at the very beginning of a transaction. If the authorization is approved, it indicates that the card is valid (i.e., not lost or stolen, and has not exceeded the credit limit). Upon finalizing the sale, the initial pre-auth is discarded, and a new authorization is obtained for the final check amount. The main advantage of this approach is the credit card fees are minimal; however, there is no guarantee that because a card was approved for $1, it will be approved for the final check amount. In a bar environment where the check average is low (say $100 or less), credit cards are unlikely to be maxed out if they are first approved for $1. But if you run a high ticket establishment with check totals that regularly exceed $100, then you are at greater risk and may want to consider the Multiple-Auth Mode described next. Multiple-Auth Mode In this mode, the customers credit card is authorized for a more substantial amount (typically $50.00 or more) at the beginning of a transaction. As items are added to the TAB and it nears or exceeds the initial pre-authorization amount, the credit card is re-authorized for an additional amount. This process continues with as many Repeat Authorizations as necessary until finalizing the sale. Both the initial authorization amount and the repeat authorization amounts can be

49

Technical Overview

preset to a fixed amount, or the system can prompt the operator. See below under System Setup. The biggest advantage of this approach is it minimizes the likelihood of getting stiffed on a transaction due to a bad credit card, particularly in a high ticket environment. But the drawback is higher credit card fees due to multiple authorizations. Before adopting this mode of operation, you should do a cost estimate by multiplying the expected number of transactions per day by the per-transaction fee assessed by your credit card processor. Depending on your sales volume and per-transaction fee, the cost of this approach could be significant. If you think you lose more money in walk-outs and bad credit cards than the additional transaction fees, then the multiple-auth approach may be the way to go. Another drawback of the multiple authorization approach is the customer will see multiple charges on their credit card statement. For example, a $258 transaction might appear as three transactions, $100, $100 and $58. This may result in phone calls from confused (and possibly irate) customers. In both Single and Multiple Auth modes, the finalization process is identical. Because the check total will rarely (if ever) match the pre-authorized amount exactly, Restaurant Manager provides a Complete Pre-Auth option in the settlement window. This option adjusts the authorization amounts so the total amount authorized matches the check total. This option is described in more detail later.

Credit Card Considerations

In Restaurant Manager, credit card pre-authorization is a foreground process, which means that the POS terminal is tied up while the authorization is in progress. For this reason, it is strongly recommended that credit card processing is done via the internet to achieve the fastest possible response time. Note: internet processing can yield approvals in 3-4 seconds as compared to 15 seconds or more using phone dial up. Credit Card Downgrades This section contains information that applies to all credit card systems, however, it is mostly relevant to people using the Multiple-Auth approach. For Single-Auth mode, credit card downgrades are less of a problem. Credit card processors generally charge a different rate for swiped credit cards versus hand keyed credit cards. Swiped transactions offer better rates (lower fees) than hand keyed transactions. The term used to describe the higher fees associated with hand keyed transactions is a downgrade.

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Technical Overview

Aside from hand keyed transactions, credit card downgrades can occur if the final authorization amount differs substantially from the initial pre-authorization amount. Generally, the credit card processor allows a margin of +/- 20%, but this varies from processor to processor. So for example, a credit card that is preauthorized for $100, can be finalized for any amount between $80 - $120 without being downgraded. But if it is finalized for an amount outside that range, it will be downgraded and higher fees may apply. Restaurant Manager avoids credit card downgrades when possible. In the finalization process, Restaurant Manager only adjusts authorization amounts within a user defined tolerance. See the option Max allowable pre-auth adjustment under the System Setup section below. If the adjustment is outside the allowable range, the pre-auth is discarded (or left in tact) and a new authorization is issued. This is discussed in more detail in the section entitled Complete Pre-auth. In some cases, credit card downgrades may be unavoidable -- particularly when making tip adjustments. Consider an example where the check total is $112 and it is split into three authorizations of: $50, $50, and $12. If the customer decides to leave a $20 tip, the tip adjustment if applied to any single authorization will cause it to be downgraded. In this example, one way of avoiding a downgrade is to split the tip among two or more authorizations. For example, putting a $10 tip on each of the $50 authorizations would keep avoid a downgrade situation. This tip splitting must be done by the operator and is NOT an automatic feature of Restaurant Manager. Credit Limit When using the Multiple Auth approach, it is important NOT to authorize more than necessary; otherwise you increase the risk of maxing out the credit card. Heres why. Although a pre-authorization is not the same as an actual sale, it does impact the card holders open to buy limit. Typically, funds from a preauthorization are held for 3 days before being deposited back to the card holders account. Consider this example. A customer is $300 away from reaching their credit limit. If you do an initial pre-auth for $200, it will be approved. But if the check total comes out to $150, Restaurant Manager will discard the $200 pre-auth and attempt to authorize a sale for $150 (for an explanation, see the previous discussion on credit card downgrades). Since the pre-auth funds are held for 3 days, the final sale will be declined $200 pre-auth plus $150 sale comes to a total of $350 which exceeds the customers credit limit. In this example, if you authorize in $100 increments rather than $200, when it comes time to finalize the transaction, there will be two authorizations of $100 each. Restaurant Manager will discard the second $100 auth and attempt to authorize a sale for $50. In this case, the transaction will go through because the

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Technical Overview

total amount authorized is $100 + $100 + $50 = $250 which is below the credit limit. The downside of smaller pre-auth increments is the additional credit card fees due to a higher transaction count. If you use the Multiple-Auth approach, you should give careful consideration to this issue. You need to weigh the tradeoff between minimizing credit card fees and reducing the risk of exceeding the credit limit.

System Setup
The setup parameters for credit card pre-authorization are located in the Credit Card Authorization section of RMWin->Setup->Stations. Each parameter is described below. As a first step, you need to decide whether you are going to use Single-Auth mode or Multiple-Auth mode (see discussion in previous section). Receipt Message (Lines 1,2,3,4,5) You may want to customize the message printed at the bottom of credit card receipts to include a clause that obligates the customer to pay for any and all items added to his Tab. You should consult an attorney to ensure that the language is legally binding. The message may be helpful in the event of a walkout where the customer has signed the initial pre-auth slip, but has NOT signed the final authorization. As an alternative, you can use the Receipt Message area to print a blank line for recording additional information, such as drivers license number, or other form of ID. Allow Duplicate Charges This option must be enabled if using the Multiple-Auth approach. In addition, you should contact your credit card processor to ensure that dupe checking is disabled (i.e., that duplicate charges ARE allowed). Enable credit card pre-auth Check this option to enable credit card pre-authorization. When starting a TAB using the CC Tab option, Restaurant Manager will automatically authorize the credit card for a pre-determined amount (defined below). Default pre-auth amount This is the default dollar amount for credit card pre-authorization. When beginning a CC Tab, Restaurant Manager will pre-authorize the credit card for the amount specified. If using Single-Auth mode, set this value to $1. Prompt for pre-auth amount This option causes Restaurant Manager to prompt the operator to enter an initial pre-authorization amount. The default amount is set by the above parameter

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Technical Overview

Default pre-auth amount but this option allows the operator to override that amount if desired. If using Single-Auth mode, this option should be disabled. Max allowable pre-auth adjustment This option defines the maximum amount that Restaurant Manager will adjust a pre-auth when finalizing a sale. If using Single-Auth mode, set this value to 1%. The amount is expressed as a percentage of the pre-auth amount. For example, if the pre-auth amount is $100 and you set this option to 20%, then Restaurant Manager will adjust the authorization amount between $80 and $120 to make the amount tendered equal the check total. If the required adjustment is more than 20%, Restaurant Manager will either discard the pre-auth or issue a new one to balance the transaction. If set improperly, this option could result in credit card downgrades. Most credit card processors allow the final sale amount to vary by +/- 20% of the pre-auth amount in order to qualify for the best possible discount rate, but you should check with your credit card processor to make certain. Security Level to exceed max pre-auth adjustment Because credit card downgrades can be costly, you can put password protection on adjusting a pre-auth beyond the Max allowable pre-auth adjustment defined above. Choose the desired security level, or set it to 0 if using Single-Auth mode. Note, this security setting is not enforced on tip adjustments. Warn when REPEAT auth required This option should be checked for Multiple-Auth mode, and unchecked for Single-Auth mode. When the check amount is near (or over) the pre-authorized amount, it warns the operator that a repeat authorization is needed. The warning is by way of a flashing title bar. REPEAT auth warning threshold This option is only used when the above option is checked. It defines the point at which the operator is alerted to execute a REPEAT auth. The value is expressed as a percentage of the pre-auth total. For example, if a transaction is preauthorized for $100, and the REPEAT auth warning threshold is set to 80%, then Restaurant Manager will flash the title bar as soon as the check amount exceeds $80. If the operator does a REPEAT auth for another $100, it will disarm the warning momentarily, but if the check total reaches $160 (80% of $200), the title bar will start flashing again. Note: it is permissible to set this value to an amount greater than 100%. For example, if the value is set to 120%, then the warning is triggered when the

53

Technical Overview

check total exceeds the pre-auth amount by 20%. So if the pre-auth amount is $100, then the warning is activated when the check total reaches $120. Default REPEAT auth amount This option is used for Multiple-Auth mode only. It defines the default amount for REPEAT authorizations. You can set this the same as the Default Pre-auth amount, or you can set it to a different value. Prompt for REPEAT auth amount This option is similar to the Prompt for pre-auth amount but it applies to REPEAT authorizations.

Credit Card Authorization Interface

RESTAURANT MANAGER can interface to the DataTran Credit Card Authorization Package. Read the section About Online Credit Card Authorization on page 195 for more information on the way you must configure your system for online authorizations. Most of this configuration can be done from the Credit Card Authorization Interface Setup Form under the "Interfaces" tab. Before you access the Credit Card Authorization Setup Form, you must first access the Interfaces Setup Form and click on the down arrow beside the [CREDIT CARD AUTHORIZATION] field to select the Datatran interface. Then click on the [SETUP] button beside the field. Setup | Stations | Misc. tab | Interfaces tab | CC Authorization SETUP

Use the follow fields to set the parameters of this interface

Credit Card Processing Enabled You MUST check this box if you are configuring your system with either Datatran or IC Verify. Background Processing Enabled Check this box if you wish credit card processing to work in the background while your RESTAURANT MANAGER system is used to process other orders. If you activate this feature, the POS Module can operate in two ways. When an order is settled with a credit card as the method of payment, you can either 1) Wait for a response, or

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Technical Overview

2) Press [ESC] to suspend the transaction into background Once a transaction is suspended into background, the POS terminal can be used normally. Then to return a background transaction (and/or print credit card receipts), you must call up the appropriate order and touch the [SETTLE] button again. Open/Close batch on Open/Close Session Check this box if you wish to automatically initiate and close credit card batch operations when opening and closing a session. If you leave this field blank, you must perform batch operations manually using utilities supplied with the credit card package. Enable Audit Trail Check this box ONLY if you are having problems with the credit card authorization process and you wish to diagnose possible problems. This parameter causes RESTAURANT MANAGER to record all credit card transactions in a special audit file called CCAUDIT.TXT. Magnetic Stripe Reader Present Check this box if there is a Magnetic Stripe Reader at the POS station(s). If the box is left blank, the card number and expiration date must be entered manually. Magnetic Stripe Reader Time out Enter the maximum number of seconds that can elapse before RESTAURANT MANAGER will request manual entry of credit card information. In other words, the credit card must be swiped through the magnetic stripe reader within the allotted time.
IMPORTANT: Your system will not work properly if you leave the Time Out field at [0].

Maximum Tip Multiplier Enter the maximum tip amount the system will accept on credit card transactions before requiring that the original transaction amount be deleted and the full amount, including tip be entered for authorization. With a Maximum Tip Multiplier of 1.5 (the recommended amount) the tip can be as large as 50% of the original pre-auth amount. With a value of 1.75, the tip can be up to 75% of the pre-auth amount. This feature is intended to provide a safe guard against credit cards being approved during pre-auth, but exceeding the credit limit after the tip is added. For example, if a credit card is initially authorized for $20.00, and a $12.00 tip is

55

Technical Overview

given, the amount charged to the card including tip is $32.00. The ratio of $32.00 to $20.00 is 1.6. If the Maximum Tip Multiplier were set to 1.5 (as is recommended), the system would require the full $32 transaction to be authorized. Print Receipt Check this box if you wish to print a special receipt for each credit card transaction. The receipt provides blank lines for adding a tip and for the customer's signature. If you are using IC Verify you must use the ICSETUP program to disable the IC Verify receipt. Number of Copies Enter the number of copies of each receipt you wish to print Receipt Message Enter a two line message that prints on the bottom of each credit card receipt. Transaction Directory Enter the (existing) directory where you wish to store the special transaction files that your RESTAURANT MANAGER system creates in the course of processing credit card transactions. Be sure to specify the letter drive. If you leave this field blank, RESTAURANT MANAGER will use a working directory by default. DataTran Datatran is an independent credit card authorization package that is sold by Datacap corporation: 100 New Britain Blvd. Chalfont, PA 18914 (215) 997-8989
NOTE: When a credit card transaction includes a tip amount, there may appear to be slight discrepancies between the Datatran and RESTAURANT MANAGER transaction reports. Although the total transaction amount is always the same, the Datatran reports show a "Pre-auth" amount and an "Add-tip" amount that do not necessarily correspond to the actual check and tip amounts. For instance, a $20 pre-authorization may be done on a check totaling $18.50. If the client then adds a $3.00 tip and finalizes the transaction for a total of $21.50, Datatran will show a "Pre-Auth" amount of $20 and an "Add-tip" amount of $1.50 to reach the same transaction total of $21.50. You should rely only on the RESTAURANT MANAGER reports for accurate check and tip amounts.

Online Accounts / Club Interface Setup

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Technical Overview

Micros Compatible PMS Setup FoodTrak Interface Setup Gift Card Interface Map Interface Online Reservations Interface
NOTE

Report Printer
Some Restaurant Manager reports can be printed from the POS Module(s) on the 40 column POS Printers attached to POS Workstations. However, most reports are printed from the Backoffice Module and are printed on the printer attached to the Manager Workstation: To configure the Backoffice Module to work with printer attached to the Manager Workstation, select the "Printer Setup" option from the "File" drop down menu and follow standard Windows procedures. File Printer Setup

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Technical Overview

?Interfacing to Crystal Reports

Authorized Restaurant Manager resellers may load a third party application, Crystal Report Writer version 8 onto networks running Restaurant Manager version 14 or later to provide users with special report templates not included in the basic Report Module. Once a reseller has followed the procedures below to create a custom report format, the report may be added to the Report List of the Reports Module. Warning: Users who need custom reports should contact their reseller for assistance. Only resellers familiar with Crystal Reports should attempt to create custom reports.

System Requirements
The Restaurant Manager setup installs all the files required to launch the crystal reports created by ASI. However, you will need

Setup
ODBC drivers and File DSNs If you plan to use the Restaurant Manager Crystal reports dictionaries you must first associate the Restaurant Manager working directory with a File DSN using an ODBC driver as described below. From Control Panel click on Administrative Tools (For Windows2000) From Control Panel click on Data Sources (ODBC) Select the File DSN tab. Click the Add button From the database driver list, select the Microsoft Dbase driver and click next Enter RMDATABASE as the name of the database, and click on the next button. Click the finish button. Select the MS dbase III driver from the Version combo box. Uncheck the Use current directory box and click on the Select Directory button. Select the RM working directory and click OK. Consolidated Files Before running either existing or newly created crystal reports you must consolidate the raw restaurant manager data by use of the RMDBCONS.EXE utility. This utility should be run on a regular basis so that it can append newly generated transaction information. WARNING: The Crystal Reports will not work if the consolidated files are not created.

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Technical Overview

To consolidate files: Make sure the session is closed. Set the start date to use in generating the consolidated files by going to File>Setup and entering the desired date (This need only be done the first time the consolidator is run.) Click on the Update All button to start the consolidation process. This process can take a long time to complete, depending on the consolidation start date and the amount of transactional data present, so be patient!

To check consolidated files: Select the consolidated file you wish to inspect, and click on the view button. A list of the records will appear in the window on the left. Consolidated Files used for crystal reporting Following is a list of the transaction files that are consolidated alongside the name of the consolidated file (mm = month, yy= year). Source Transaction Filename REPyy SLSmmyy PMTmmyy SDETmmyy LOGINyy TAXmmyy Consolidated Filename RMSESS RMSALES RMPAYMNT RMITEMS RMLOGIN RMTAXES Description Session Data Order/Check Summary Data Payment Data Items Detail Data Timekeeping Data Taxes Data

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Technical Overview

CHRGmmyy

RMCHARGE

Account Data

Crystal Data Dictionaries The following Crystal dictionaries are provided with Restaurant Manager: RMSales.dc5: Based on the check header file. RMLogin.dc5: Based on the employee timekeeping file. Both these dictionaries require you to setup a file DSN to point to the RM Working directory as described above. Testing the Crystal Data Dictionaries Restaurant Manager ships with the following reports using the Crystal Data Dictionaries: RmSalesTest.rpt RMLoginTest.rpt Before attempting to create your own reports using the RM Crystal Data Dictionaries, make sure these reports run correctly with your consolidated data. Note that if you have not consolidated your data, these reports will fail.

To Create a Crystal Report to use with the Reports Interface

Consolidate RM Data using the data consolidator RMDBCONS.EXE Create the report using one of ASIs data dictionaries Test thoroughly

Adding a Report to the Report List

Decide which filter fields will be visible to the user If necessary, add filter fields to master field list by use of the Define Filter Fields Wizard (Setup->Add/Modify available filter fields) IMPORTANT: You must type in the crystal reports field name exactly as it reads in the data dictionary respecting case.

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Technical Overview

Add and define the new report (Setup->Add/Modify Available reports) Create a new report group if you wish to add your report to a new group (Setup>Add Report Group) Add the report to the selected group by use of the Add Report Menu option (Setup->Add Report to current group)

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Technical Overview

Implementing Redundancy
Redundancy provides insurance against catastrophic failure by automatically writing all data not only to the file server but also to a second computer that has been designated as a backup server. Although total failure of the hard-drive is not a common occurrence, it is a very costly problem when it occurs. Implementing system redundancy is highly recommended for all networked systems. One way to implement redundancy is to define one of the POS Workstations as the backup server. ASI uses a 3rd party product called Mirror Folder, which implements server data redundancy at the file system driver level. Mirror Folder supports Windows 98 or later. The steps required to install and configure Mirror Folder as well as the Restaurant Manager recovery application are detailed below.

Installation
From: http://www.techsoftpl.com/backup/order.htm Order the 2 Computers Pack license. Kagi/Techsoft will email you the license number and a special URL from which to download the software. Follow the included instructions in the email for downloading the Mirror Folder installer.

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Run the installer on the restaurants primary server machine using the default installation directory and entering your license number when prompted. A reboot will be required to use the software, although an immediate reboot is not forced upon you. Repeat the installation on the restaurants secondary (backup) server machine, using the same 2 computer license number. Reboot both primary and secondary machines when convenient, then proceed to Configuration instructions.

Configuration
On primary server, using File Explorer, right-click on the "rmwin" directory and select the new "Mirroring..." menu choice. In the dialog that appears, click on "Mirror To:" Enter "\\mgrstation\cdrive\rmwin" (if system was installed with our default names, or browse to the secondary machines rmwin directory) Click "Add" In the lower section ensure Exclude is checked and click on Add In the dialog that pops up, click on Custom file type and enter .ntx Click OK to dismiss Exclude list dialog Click "OK" to dismiss rmwin Properties dialog Redundancy is now implemented for the restaurant. The entire contents of the rmwin directory is continuously synchronized on the secondary server in real time. The contents of the rmwin directory on the primary and secondary machines should always be identical. In the case of broken network connectivity, synchronization will resume automatically once the network is fixed.

Recovery
Upon primary server failure (hard disk or otherwise), the following steps will switch the secondary machine to become the primary server. tbd

Repair
While the broken server is being repaired or replaced, the restaurant will not have redundancy protection. Once a replacement machine has been obtained, the new machine can be added to the network as the new secondary machine, or replaced as the new primary machine. (more tbd)

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Support for Advantage Database Server

By default, Restaurant Manager uses a native database driver to access all the fixed and transactional data in the system. But power problems and other networking issues can sometimes corrupt data when it is communicated across a network. To eliminate problems with data corruption, local and remote database servers can be installed on the system. For best performance and data stability, the use of an Advantage Remote Database Server is recommended. The Advantage Database Server must first be installed and configured on the fileserver. An interface to the Advantage Database Server can then be setup using the following Restaurant Manager file: < RMRDD.INI >. The standard RMRDD.INI file includes code not only for a version 15 interface. It also includes lines of code that control 16 bit systems (Restaurant Manager v14 or earlier). To configure a version 15 system with the Advantage Database Server you must modify the RMRDD.INI file using the Windows Notepad application: 1) Use standard Windows procedures to open the Notepad application and locate the RMRDD.INI file in the folder labeled <RMWIN15>. 2) Before you open the RMRDD.INI file, check to make sure the folder also contains the following files: ACE32.DLL ADSLOC32.DLL AXCWS32.DLL 3) Open the RMRDD.INI file:

4) Edit the value (0) in the 3rd line of code to read 2 if you are using the recommended remote database server. (Alternatively you may set the value to 1 if you are using a local database server):

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Technical Overview

Custom Terminal Drivers

Restaurant Manager will run on any IBM-compatible PC, including on integrated touchscreen units designed specifically for POS applications. ReTo ensure the proper operation of peripherals such as the customer display, Magnetic Stripe Reader (MSR) and cash drawers that are built into these integrated units.

General Setup
Restaurant Manager will run on a variety of integrated units specially designed for use as POS Workstations. Some of these integrated units require special configuration, as detailed below. <#is this list accurate? What about POSiflex, etc?>

IBM 4695 Setup

Install the windows POSS drivers (available from IBM) on each terminal being used. To speed up the installation, first copy the POSS driver setup program on the fileserver.

Panasonic JS-160FR
On each terminal do the following: Enter the bios setup, select Devices and I/O ports and enable i/o port programming. Under Windows, set the serial port handshaking to Xon/Xoff

Jarltech Series 8100

Under development.

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Configuration Start-Up Tips

Configuration Start-Up Tips

All system setup and configuration is done via Restaurant Managers Backoffice Module on screens referred to as "Setup Forms". Many of these setup forms are already configured with default settings and there is no need to access them unless you wish to change the default settings controlled on that form. The section below on Quick Start-up Tips identifies the key Setup Forms that must be accessed to meet minimal configuration requirements. For more detailed information on the configuration options best suited to a particular type of business and the Setup Forms that control these options, read the section on POS Modes and Modules. Before configuring the Restaurant Manager software for a particular user, resellers should use the System Setup Questionnaire to profile the specific operational needs of that user. This questionnaire can be downloaded from the Reseller section of the ASI website: www.actionsystems.com.

The Backoffice Module

You should always access the Backoffice Module from the computer that serves as your Manager Workstation. Once your system is fully configured and operational, you will also use the Backoffice Module to execute Management Functions and to print Reports. To open the Backoffice Module: 1) Use standard Windows procedures to access the RESTAURANT MANAGER directory (usually C:/rmwin15) 2) Double click on the desk icon:

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As soon as the application is launched, you will be prompted for a password.

At this prompt users should type in their individual Employee Password. In new systems, however, before Employee Passwords have been assigned, you may type in a default master password of four zeros: [ 0000 ].
NOTE: If the default password does not give access to the Backoffice Module, your system has already been configured with a customized master password that is unique to your business and you must contact your service provider for assistance.

The type of password used to access the Backoffice Module is always displayed at the base of the screen above the [Start] button. The partial screenshot below is an example of what you would see at the lower left of the screen if someone used the master password to access a system licensed to a restaurant called Chat & Chew:

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The main screen of the Backoffice Module displays a variety of drop down menu headings and tool bar icons, most of which are described in the chapter on Backoffice Management Functions. This chapter covers only the Setup Forms accessed under the Setup drop down menu of the Backoffice module:

Setup Menu
From the Setup drop down menu you can access different Setup Forms that, together, control the way your POS Module(s) operate and the way data is categorized. These forms are grouped under the categories shown in the screenshot above. Below is an alphabetical list of all the available Setup Forms with hyperlinks to the sections in this manual that describe each form in more detail. Alerts Setup General Alerts In systems configured with wireless handheld devices, this setup form is used to define standard messages or alerts that can be sent to the handheld devices. For more information on handheld alerts as well as other types of alerts, see the section on Messages, Alarms and Alerts. Adjectives Setup Setup Menu Adjectives Setup Menu Items may be described by adjectives like Small, Medium, or Large that affect the price of an item. Adjective names are defined on this setup form as one step in the process of Defining Adjectives.

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Automatic Credit Card Detection Setup Setup Settlement Automatic Credit Card Detection If you are using the Tabs Module and enable the Credit Card Tab feature, you must also use the Automatic Credit Card Detection Setup Form to configure the system to automatically recognize the type of card being swiped. Backoffice Setup Backoffice Access the Backoffice Setup Form if you wish to use password prompts to protect key Backoffice functions. This form may also be used to adjust sales reports. Combo Meals Setup Menu Combo Meals Defining Combo Meals allows you to charge a special discounted price for certain items when they are ordered in combination. The Combo Meal Setup Form is one of multiple setup forms used to configure your system to process Combo Meals. Combo Sizes Setup Menu Combo Sizes Defining Combo Meals allows you to charge a special discounted price for certain items when they are ordered in combination. The Combo Sizes Setup Form is one of multiple setup forms used to configure your system to process Combo Meals. Configurable Guest Check Editor Setup Guest Checks Configurable Guest Check Editor The Configurable Guest Check Editor allows you to create customized formats for guest checks and sales receipts. It allows you to create a single custom format for use with all transactions or multiple formats which may be linked to a specific Revenue Center. Containers Setup Menu Containers If you sell certain menu items by weight and use the scale interface to generate the price of these items, you must access the Containers Setup Form to define the tare weights of the containers in which the items are weighed. Contest Setup General Contests If you wish to reward employees who are motivated to up-sell or push particular menu items, then you must access the Contests Setup Form and identify the menu items or menu groups you wish to track as part of the contest.

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Course Type Setup Setup Menu Course Types Configuring your system with Coursing allows you to sort Prep Area output by course type. The Course Type Setup Form is one of multiple setup forms used to configure your system with coursing. Deletion Codes Setup General Deletions Codes When an item is deleted from an order after being sent to the kitchen the system always prompts the user for a reason. Use this setup form to define standard deletions codes can be used to track item deletions. Denominations Discounts Setup->Settlement->Discounts Access this form to create pre-defined percentage discounts that can be applied to guest checks. See Discounts. Employees Setup->Labor->Employees...(OR click on the Employees button) You MUST access this form to define the staff who will be accessing the POS system, assign passwords, establish pay rates, etc. See Employees Setup Form. External Programs Setup->General->External Programs Access this form to setup external programs that may be accessed through POS. See External Programs from POS for more info. Foreign Currency Setup | General | Foreign Currency Access this form to define exchange rates, etc. if you accept more than one currency in your establishment. See Foreign Currencies. Forms of Payment Setup->Settlement->Forms of Payment Access this form if you wish to accept forms of payment other than the six default payment types. See Forms of Payment Setup Form. Group Schedule Setup->Menu->Group Schedule

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Configuration Start-Up Tips

Access this option to schedule a time frame for the availability of specified menu groups. See Group Scheduling. Group Types Setup->Menu->Group Types You MUST access this form when defining a new system to link the Tax Tables to various menu items as well as to create categories for use in sales reports. See Group Types. Image Sets Job Classifications Setup->Labor->Job Classifications Access this form to define the various positions held by your staff so that you can implement time keeping and payroll functions. See Job Classification. Label Format Setup->Kitchen Printing->Label Format Access this form to setup specifications on printing of labels. See Printing Labels on Prep Printers under Tech Notes in the Action Systems, Inc. website. Macro Library Setup->Macros-> Macro Library Access this form to setup the button definition of your macro. See Using Macros. Meal Periods Setup->General->Meal Periods Access this form if you are using the Sales Statistics Report to analyze sales sessions but wish to further break down the session sales statistics according to the time of day each sale was made. See Meal Periods. Menu Navigation Setup->Menu->Menu Navigation Access this page to setup the layout for the menu group buttons. See Menu Navigation Bar. Menu Schedules Setup->Menu->Menu Schedules

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Configuration Start-Up Tips

Access this form if you plan to use different menus at different times of day and wish to automate the change over from one menu to another. See Menu Schedules. Menu Setup Setup->Menu->Menu Setup (or click/touch the menu button) Access this form to define menu, menu groups and menu items. Other setup forms are also available from this form, see Menu Groups Setup Form and Menu Items. Paid Outs Setup | General | Paid Outs Access this form to define standard lines of text that can be used to tag any nonsale transaction from the Cash Drawer. See Paid Out Setup Form. Phone Prefixes: Setup | General | Phone Prefixes Access this form to pre-define all the telephone prefixes and/or area codes in the area you service for automatic entry each time a customer calls in to place a Delivery order. See Phone Prefixes. Pizzas Setup->Menu->Pizzas Access this form to create a pizza menu with separate options for Size, Crust, Combos, Toppings, Modifiers and Misc options. See Pizza Definition. POS Flash Report Filter Setup->General->POS Flash Report Filtering Access this form to setup filters on what you want your POS Flash Report to show. See Flash Report / Employee Revenues Report. POS Function Buttons Layout Setup->General-> POS Function Buttons Layout Access this form to setup the layout of your POS function buttons. You can also setup the security level to access the different functions here. See POS Function Buttons Layout. Order Detail Area Layout

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Price Schedules Setup->Menu->Price Schedules Access this form if you have defined multiple prices for each menu item and wish to automate the change from one price level to another. See Price Levels. Printer Template Editor Setup->Kitchen Printing->Printer Templates Editor Access this form to customize kitchen printouts. See Remote Printer Template Setup under Tech Notes in the Action Systems, Inc. website. Redundancy Setup Setup->General->Redundancy Access this form to setup the info needed to perform redundancy. See Implementing Redundancy in Restaurant Manager v14. Revenue Centers Setup->Settlement->Revenue Centers Access this form to define multiple revenue centers and to configure certain features like prompt for phone number or automatic gratuity, etc. that depend on the revenue center. See Revenue Centers. Session Notes Slideshow Screen Saver Setup Setup->General->Slideshow Screensaver Access this form to customize a slideshow screensaver for Restaurant Manager. See Slide Show Screen Saver. Special Gratuities Setup->Settlement->Special Gratuities Access this form only if you have already activated Special Gratuities in the Stations Configuration. Use the fields in this form to determine varying gratuity amounts for each different Menu Group Type. See Special Gratuities Setup Form. Speed Groups Setup->Menu->Speed Groups Access this form to setup speed groups. See Speed Groups (User Defined Menu Screens).

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Standard Guest Check Setup Guest Checks Standard Guest Check Access this form to create a customized message that prints at the base of guest checks and sales receipts. Station Configuration Setup->Station Configuration Access this form to customize the "Main" or master configuration that sets system wide features and functionality. You can also create alternative configurations for individual POS stations. See System Configuration Station Macros Setup->Macros->Station Macros Access this form to setup macros, see Using Macros. Store Info Setup->General->Store Info The user to whom the Restaurant Manager POS System is licensed is hardcoded into this Setup Form. You must access the form to add address information. You may also use this form to define the Master Password and to activate a cover charge. Suggested Tip Percentages Setup->Settlement->Suggested Tip Percentages Access this form to specify the suggested tip percentages that would appear in the bill. See Printing Suggested Gratuity Amounts. Table Layouts Setup->General->Table Setup Access this form to customize the table display on the Main Status Screen of the POS Module. See Table Layout. Tax Tables Setup->Settlement->Tax Tables You MUST access this form when configuring a new system to define the tax rates applicable to the various items sold in your establishment. Timed Send Delays Setup->POS Order Entry->Timed Send Delays Access this form to specify the pre-defined number of minutes to delay sending orders to the prep printers. See Timed Send.

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Training Mode Setup->General->Training Mode Access this form to setup the directory to store data while in training. See Training Mode.

Quick Start-up Tips

You must complete the basic configuration tasks detailed below to get your system up and running. Access the Store Info Setup Form and fill in the fields in the box labeled "General Information". Access the Tax Tables Setup Form and use the Primary Tax Table to define up to five different tax rates that are applicable to sales in your establishment(s) Access the Group Types Setup Form to define the different categories of menu items that may be subject to different types of taxes (i.e., Food and Alcoholic Beverages). Then link these "Group Types" to the appropriate tax rates in the Tax Tables. Access the Menu Setup Form and define the modifiers and side dishes on the menu. Once the modifiers and side dishes are defined you should use this same setup form to define the menu items, themselves. If your menu includes pizzas, you must also access the Pizza Definition Setup Form to define crusts, toppings, etc. The system will not operate until you access the Employees Setup Form and define at least one employee.

Tips on Working in the Backoffice Module

There a few procedures that you should be familiar with if you wish to use the Backoffice Module as efficiently as possible.

How to Change the Way a List is Sorted

Some setup forms allow sorting, like the Menu Setup Form. To sort, press either Sort By Item Num or the Sort By Name button on the lower left side of the setup form.

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Some setup forms dont have sort buttons. To toggle between the alpha and numeric ordering, simply click on the heading by which you wish to sort the list and that list will be sorted in the ascending order.

How to Navigate a Tree

When lists are very long, Restaurant manager organizes them into trees that can be expanded or collapsed to show all the items on the list or to show only the major headings on the list. Collapsing and expanding the tree allows for easier navigation of long lists. Trees display [+] or [-] signs to collapse and expand lists. The [+] sign beside an item (or heading) on a list indicates there are additional hidden items below that item or heading. When you click on the [+] sign these hidden items will be displayed and the [+] sign will change to a [-] sign. Clicking on the [-] sign then collapses that list so the items are hidden again. The following forms use tree navigation: Menu Setup Form Station Configuration Form Backoffice Setup Form Store Information Setup Form The Store Information Setup Form records the name, address and phone number of the business to which the Restaurant Manager POS System is licensed. The form also includes three other settings that affect system configuration, as described below. Setup General Store Info

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The following fields appear on the Store Information Setup Form: General Information The business whose name appears in the Name field is the business licensed to operate the POS Software installed on the system hardware. The licensee is hard-coded into the system. In other words, you cannot change the business name that appears in the Name field. If you wish to re-license your system to another business, contact the ASI reseller who installed your POS System. The business name hard coded into the Store Information Setup Form is also displayed at the base of the Backoffice Module screen. The other fields in the General Information box are used to record the Street, City, State/Zip and Phone number of the licensee. To print any of this General Information on the header of sales receipts and guest checks, see the chapter on Guest Checks and Sales Receipts. Other Settings The three fields in the Other Settings section control how your system operates: Cover Charge If you wish to include on all guest checks an automatic Cover Charge for each person in a party, you must use this field to enter the number of the cover charge menu item as described in the section on Automatic Cover Charges. Tip Rate Percent If you wish to track a percentage of each waiters sales as an Estimated Gratuity Earning and print this amount on payroll reports, use this field to enter the percent of gross sales that should be estimated as gratuity earnings as described in the section on Employee Tips, tracking & reporting. Master Password The Master Password is the only password in the system not linked to a particular employee. In all new Restaurant Manager systems the Master Password is set to [0000] by default. If you wish to create a new master password, see the section below on Master Passwords.
NOTE: The system will not let you access the Master Password field if you accessed the Backoffice Module using a password other than the current Master Password.

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Station Configuration Form

The Station Configuration Form allows you to customize the operation of each POS Workstation in your system. You may access this form from the Setup Drop Down menu: Setup Station Configuration

The Station Configuration Setup Form is divided into two key sections: The Stations List The Settings List The Setting Definition Area just below these lists provides a brief description of any setting highlighted on the Settings List.

Stations List
The Stations List on the left side of the Station Configuration form is used to identify the configurations that may be applied to different stations on your network. The Station List is always headed by a Master configuration that cannot be deleted. The Master configuration is applied to all POS Workstations NOT otherwise listed on the Station List.

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To customize the Master configuration, highlight it on the Station List and then activate the settings on the Settings List that create the system configuration best suited to your business. (For tips on configuration settings typically used in different types of businesses see the chapter on POS Modules and Status Screens.) Any configuration settings you wish to apply to your entire POS system must be activated on the Master Station. Once the Master station is properly configured you may create separate configurations for those POS Workstations that may require adjustments to one of more configuration settings. few should be configured add individual Stations to the Station List. The Station List should only display stations that DO NOT follow the Master Configuration. There are buttons at the base of the Station Configuration form that allow you to add or delete numbered stations from the Station List. (See the section on POS Workstations for more information on station numbers.) Use the [Add Station] button to call up the following prompt and add a station to the Station List:

The [Add Station] function copies the settings of the Master Configuration. So, before adding new stations to the Station List be sure that the Master Configuration settings are configured to meet your operational requirements. If you copy the Master Configuration before making these adjustments you must use the [Copy Settings] button below to make the same adjustments to the configuration of each additional station youve defined. The [Copy Station] button allows you to add a new station configuration that is not based on the settings of the Master Configuration but, rather, on the settings defined for a particular station on the network. When you click on the [Copy Station] button the following prompt appears allowing you to define the number of the Source station to be copied and the number of the destination station that is being added:

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The [Copy Settings] button allows you to copy some but not all of the settings of one station configuration to another station. Before using the [Copy Settings] button, you must first highlight the station you wish to copy on the Station List and then, on the Settings List, highlight a single setting or a heading that controls multiple settings. In the screen shot below all the POS Security settings from the highlighted Station 1 will be copied to the Station 7 configuration:

Settings List
The Settings List on the Station Configuration Setup Form shows all the configuration options that can be enabled or disabled at any given POS Workstation. When you enable a particular setting on the Settings List it is applied only to the station highlighted on the Stations List. The quickest way to find a particular setting on the Settings List is to use the [Search Settings] button at the base of the Station Configuration Setup Form.

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This [Search Settings] button calls up a prompt for Search Terms -- a word or phrase related to the setting you wish to find. The screen shot below shows the results of searching on the phrase Revenue Center. Note, too, that a description of the Prompt for Revenue Center at START setting appears in the Setting Definition Area. Setup Station Configuration

All settings that appear on the Settings List are listed below in the order they appear onscreen. Because these settings often work in conjunction with configuration options on other setup forms it is important to follow the hyperlinks in the description of each setting to fully understand how they affect the operation of your Restaurant Manager POS System. The settings are organized into five main categories: POS Configuration Settings under this heading allow you to customize order entry, settlement and other operations that are common to all POS modes and modules. They are categorized under the following sub-headings which are covered in more detail in different sections of this manual: General POS Print/Send
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Employee Customer/Frequent Diner Auto Gratuity Screen Saver General Message Area Audit Trail Combo Meals POS Modes Settings under this heading allow you to customize operations launched from the Status Screen of each independent POS Module. The Default Revenue Center settings in this section are key settings in configuring you system. For information on any specific POS Mode setting see the chapter on POS Modules and Status Screens. POS Security The settings under this heading allow you to enable or disable Enhanced Password Control and also allow you to create password prompts for certain operations, such as negative pricing or negative quantities that cannot be assigned a security level on the POS Function Button Setup Form. For information on any specific POS Mode setting see the chapter on POS Security. Devices The settings under this heading allow you to configure system hardware. The Prep Area Devices settings are particularly important as they affect the way menu items are sorted and filtered for prep area output. For information on any specific Device setting see the section on Configuring Peripherals. Miscellaneous Settings under this heading allow you to interface to third party software and certain hardware devices. Interface settings are important in systems configured to do online credit card authorizataions, etc. Other settings under this heading allow you to do things like customize the Session Close Prompts, etc. General POS Configuration The settings under the General POS Configuration heading control a variety of configuration options that are categorized under the following sub-headings: Order Entry Screen Miscellaneous POS Options Menu Navigation Modifiers Tracking Options Revenue Center Options Settlement Options POS Touch Buttons

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Guest Account Options Miscellaneous Options The settings under the Miscellaneous POS Options heading on the Station Configuration Form allow you to configure a variety of POS processes at different POS Workstations:

Use the [Search Settings] button at the base of the Station Configuration Form to locate and configure the following Miscellaneous Order Entry settings: Display bitmaps This setting is enabled by default. But you may use it to disable bitmap displays at stations that may not have sufficient memory. The setting disables all bitmaps except the image sets used in the Table Layout. In other words it will remove bitmaps from Menu Buttons, Function buttons and Screen Backgrounds. Background Bitmap / bitmap effect Use these settings to create station specific backgrounds for your various POS Screens. Apply Drink Minimum Activate this setting as one step in configuring your system with Drink Minimums.

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Prompt for expiration time when creating new Accounts from POS Check this option if you wish to prompt for expiration time and date when creating a new account from POS. If left unchecked, it will only prompt for the date. You must also enable the option to prompt for expiration date in Accounts Setup Form. Use Price Level time tables Check this box if you wish to use the Price Level time tables to schedule automatic price shifts. If you do not check this box, you can still switch manually from one price level to another within the POS Module.

Reorder Drinks Only Check this box if you want that only drinks will appear in the REORDER screen. If unchecked, all items appear in the reorder screen. To know how to set up drinks or non-drinks, see Group Types.

Higher half pizza pricing This option provides special pricing on pizzas with half toppings and/or half combos. Check this option to make RESTAURANT MANAGER use the higher priced half of the pizza; toppings and/or combos on the lower priced half are set to zero. This option does not affect whole toppings or whole combos. Compute tax using discounted/adjusted prices When this option is checked, the POS program will use discounted prices in its tax computations. For example, if a check is $100.00 and discounted 20% to $80.00, the system will use $80.00 when computing the tax. Also, whenever a price adjustment is made, or a 2 for 1 discount or line item discount is applied, the system will use the final price of the item when performing tax computations. For example, if an item is $12.95, and the price is changed either via a price adjustment or line item discount or 2 for 1 discount, the system will use the new price when computing the tax. If the option to Use discounted prices when computing tax is UN-checked, the system will always use the original item prices when computing tax. In the examples of the previous paragraph, in the $100.00 check that is discounted to $80.00, the system will use $100.00 to compute tax. Also, when computing tax for the $12.95 item, the system will use $12.95 as the price basis regardless of the final price of the item.

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Tax Rounding Increment Enter here the increment for rounding taxes. For example, 0.05 to round to the nearest nickel; 0.10 to the nearest dime, etc. Enter 0 to disable this feature and have the taxes rounded according to tax setup parameters. Minimum value is 0; maximum is 99.99. Default value is 0. Discount Rounding Increment This feature causes line item discounts and check discounts to be rounded to the nearest entered amount. Enter here increment for rounding discounts. For example, 0.05 to round to the nearest nickel; 0.10 to round to the nearest dime, etc. Enter 0 to disable this feature. Minimum value is 0; maximum is 99.99. Default value is 0. Allow keyboard on alphanumeric entries Check this option to enable the PC keyboard on the pop-up alphanumeric keypad. The keypad is used for various purposes such as entering guest account numbers and finding menu items. The advantage of enabling this option is so you can use a standard PC keyboard, but the disadvantage is if you swipe an employee badge, the password is displayed on screen for everyone to see. Time to Auto-Restart POS Enter here the time to automatically re-start the POS stations at a fixed time each day. This option should only be used if you are experiencing problems. Contact your ASI reseller before enabling this option.

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Menu Navigation

Use the [Search Settings] button at the base of the Station Configuration Form to locate and configure the following Menu Navigation settings: Enable navigation buttons Check this box if you want to enable navigation buttons. See Menu Navigation Bar. Menu nav buttons mode The choice of which Nav set to display can be done manually, or automatically based on revenue center or job class. If you choose Manual, you can change the nav set under MISC option on the order entry screen. If you choose either Revenue Center or Job Class, you must specify which nav set you wish to display for different revenue centers or job classes. To do that, go to the corresponding setup from the backoffice. Percentage of screen width for navigation buttons

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This is the space for Navigation buttons; defines the percentage of the screen width to be used for the nav bar. Note that a larger value make the Nav buttons wider and allows for more text on the Nav buttons but also reduces the space left over for displaying menu items. Allowable range is 5-20 percent. Number of navigation buttons Defines the number of navigation buttons to display on screen. This variable is restricted between the range of 4 to 12. Display bitmaps on navigation buttons Check this box if you wish to display bitmaps on the nav bar buttons. Warning: if you have a lot of buttons on the nav bar, or if you are using large bitmaps, or if you have a low screen resolution such as 640x480, the bitmaps may occupy the entire nav buttons and may result in the text not appearing on the button. Modifier Options

Use the [Search Settings] button at the base of the Station Configuration Form to locate and configure the following Modifier settings: Effect of Done button during modifier selections This parameter determines what happens when the [Esc] button is pressed from the forced modifier pop up screens. Click on the drop down menu to select one of the following options:
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[Esc] not allowed Skip to next modifier Skip remaining modifiers

Note: This option defines the default system behavior (applicable to all menu items) but you can override this behavior for individual menu items in the Menu Setup Form. See Escape Mode.

Modifier Done Text Enter here the text you wish to appear on the modifier DONE button. This button appears at the bottom of all modifier selection screens. Auto select single modifiers This option determines the reaction of the system when there is just one modifier to choose from. Check this box to automatically choose that modifier. If unchecked, the modifier is displayed in a pop-up selection window. Tracking Options

Use the [Search Settings] button at the base of the Station Configuration Form to locate and configure the following Tracking settings:

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Track Employee # on guest / void settlement Check this box if you wish RESTAURANT MANAGER to require the entry of an Employee Number AND Password each time a check is voided. The Employee Number will then appear on the Guest/Voids report. (Important note: when this is enabled, the Emp in Audit Trail Report will be the same as PassEmp. Example, if table is opened by Emp1 & voided by Emp5, Audit Trail will show Emp=PassEmp=5. If this is unchecked, Emp=1, PassEmp=5). Cash Paid-Out receipt Check this box if you would like a receipt printed each time a cash payout is made from the Cash Drawer. Get reason for deletions Check this box if you wish RESTAURANT MANAGER to require that a description be typed in each time an item is deleted after it has been sent. If you activate this feature, you may also wish to pre-define the most commonly used reasons in the Deletions Codes Setup Form. Although specific reasons can always be typed in from the POS station, it is faster to select a reason from a pop-up window. Log all item deletions Check this box to enable logging of all item deletions whether sent to remote prep printers or not. When an item is deleted, rather than removing it from the check entirely, a new item is appended to the check with a negative quantity. The negative quantity items are tracked on employee reports and deletions reports.

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Revenue Center Options

Use the [Search Settings] button at the base of the Station Configuration Form to locate and configure the following Revenue Center settings: Prompt for Revenue Center at START Check this box if you wish RESTAURANT MANAGER to prompt for the Revenue Center at the beginning of each transaction. If this option is unchecked, the revenue center is set to the DEFAULT value. Prompt for Revenue Center at END Check this box if you wish RESTAURANT MANAGER to prompt for the Revenue Center at the end of each transaction.
NOTE: Because you can manually change the Revenue Center that is assigned to a particular transaction from any POS station, you should only configure your system to prompt for the Revenue Center on each transaction, if you expect to process many transactions that will be assigned to a Revenue Center other than the default Revenue Center.

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Settlement Options

Use the [Search Settings] button at the base of the Station Configuration Form to locate and configure the following Settlemnt settings: Direct to Settlement Screen When doing cashier banking, the cashier usually does not need to go into the Order Entry screen. Instead, when a cashier recalls a check, they usually want to by-pass the Order Entry screen and go to the Settlement screen directly. To configure a POS station to work in this mode, check the option. Allow Accessing Settle Screen Check this box to allow the station to access the settlement screen. If enabled, the station will be allowed to enter payment types and amounts and perform credit card authorization. Allow Finalizing Settlement Check this box to allow the station to finalize settlement. The preceding option (Allow Accessing Settle Screen) must be enabled too.

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Enable Smart Settlement Check this box to allow smart settlement. When adding a payment on the settlement screen, Smart Settlement automatically divides the payment between the Base Amount, Tip and Cash Back. For example, if the check total is $20.00 and you enter a payment of $24.00, with Smart Settlement enabled, the excess of $4.00 is automatically applied to Tip or Cash Back depending on the method of payment. If Smart Settlement is not enabled, the entire $24.00 is applied to the base amount. Tip and/or cash back must be defined annually. For most establishments, this option should be enabled for faster operation. Large text for running total Check this box to display the running total on order entry screen and settlement screen in extra large text to be easily seen by the spotter. A spotter is a person hired by the restaurant to check the honesty of the restaurant staff. For example, if the owner wants to make sure that bartenders are ringing up all their drinks, they might hire a spotter to watch the bartender for a few hours, or in some cases the manager or the owner himself may play the role of a spotter. Restaurant Manager provides two options for assisting in this task. It can display a large running total on the order entry screen and the settlement screen as shown below:

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The second option for assisting spotters is a pop-up window containing the check total in a large bold font that is displayed on screen after finalizing a transaction. See next option (Large Total Timeout). Large Total Timeout This option causes a message to be displayed after settlement showing the amount of the transaction. The message is displayed ina a very large font and should be legible from a fairly large distance. The number you enter defines the number of seconds until the message can be cleared from the screen. Enter 0 to disable this feature. Tender Increment, Fine This parameter defines the increment to use for quick tendering keys. Quick tendering keys are displayed on screen when Restaurant Manager asks for monetary entry. For US dollars, the recommended setting is $1.00. For example, if the check total is $22.50, Restaurant Manager will display $23, $24, $25, until it reaches a number that is an even multiple of the Course increment below, the continues using the course increment. Tender, Increment, Course

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This parameter works in tandem with the above Fine tender increment. The recommended setting for US Dollars is $5.00. Range is 0 9999. Function Key rows Enter the number of rows of buttons to be displayed at the bottom of the settlement screen. More rows allow more buttons to be displayed, but the buttons are smaller and it may be more difficult to find the option you are looking for. One or two rows should be sufficient for most operations. Function Key Columns Enter the number of columns of buttons to be displayed. This option works in tandem with the above option (Function key rows). Change Due Display Click on the + sign at the left of this option to reveal choices. This option pertains to split payments and affects the change due amount displayed after settlement. Choose Total Change Due if you want the amount to reflect the total cash back amount of all payments. Choose Last Form of Payment if you want to display just the cash back amount of the last payment. For most operations, Total change due is the best setting. Display Split payment buttons Check this box if you wan to enable the split payment buttons when entering an amount tendered. The split payment buttons, displayed along the right portion of the tendering window, allow quickly tendering , 1/3, of the bill. See screen shot below:

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POS Touch Buttons Use the [Search Settings] button at the base of the Station Configuration Form to locate and configure the following POS Touch Button settings:

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Guest Account Options The settings under the Guest Account heading on the Station Configuration Form allow you to configure the Accounts Add-on Module to operate differently at different POS Workstations:

Use the [Search Settings] button at the base of the Station Configuration Form to locate and configure the following Guest Account settings: Display Guest Account Balance in POS Check this box if your system is configured with the Guest Account module and you wish to display an account balance whenever a check is settled to a "Guest Account". The account balance will appear onscreen and on a customer pole display. By default, RESTAURANT MANAGER does NOT display Guest Account balances.

?Print/Send Options

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Check RMSpool print jobs

Check this box if you want Restaurant Manager to display a warning if a job does not go thru RMSpool.

PRINT Check Options

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Sort/Total items Check this option if you want the guest check sorted in PLU order and similar items to be combined together. For example, if there are 3 identical items, they are combined together as a single item with quantity 3.
NOTE: Activating this option does not affect how Menu Items are displayed on the Order Entry screen. Here items always appear in the order in which they were entered.

Print Zero Price Items Check this box if you wish to print on the guest check items with no price or items whose price has been temporarily set to zero. With this feature activated, if you treat a client to a free round of drinks, the drinks will still be printed on the bill. Print item count Check this box if you wish to print a total item count at the base of each guest check. The item count does not include modifiers. Print Cust/Freq Diner Info (must be removed, see screen shot)

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Check this box if you wish the name and address from the customer database be printed on the checks issued to a Frequent Diner. Print on SEND Check this box if you wish to print a guest check every time items on an order are sent to a remote printer. Print Secondary Currency Check this box if you want to print the check total in both primary and secondary currency units on guest checks. This option is useful in areas that regularly accept multiple currency types. Used in Europe, for example, to show total in Euros. Print Value Added Tax Enable this option if you wish to have value added taxes appear on the guest check. Print Account Balance Enable this option if you wish to print Guest account balance on guest check (only applies to guest accounts settlements). Print Award Balances Enable this option if you wish to print award balances on guest checks. Print Revenue Center (may be removed. See screen shot) Check this box if you wish to print the Revenue Center on the guest check. Require confirmation Check this box if you wish RESTAURANT MANAGER to prompt for confirmation of the PRINT order before printing the check Re-Print message Check this box if you wish to print the check message on re-printed guest checks. By default, the check message does not re-print. Send on print Check this option to automatically send items when printing the check.Exit order after PRINT Check this box if you wish to return to the POS Status Screen in the POS Module each time a guest check is printed. In the default configuration, the system continues to display the Order Entry Screen after you press the [PRINT] button. Reprint current station only

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Enable this option to display only transactions from the current station in the reprint check window. If disabled, the re-print check option will display transactions from all POS stations. Print price adjustments (line item discounts, 2 for 1 discounts, etc) on guest check Check this box if you want to print all price modifications on the guest check including line item discounts, 2 for 1 discounts, and price adjustments. Print prep descriptions Enable this option if you wish to favor prep are descriptions when defined because each menu item in Restaurant Manager can have a standard description and prep area description (printed on remote prep printers). If the prep area description is not defined, the standard description is used. Print Special Instructions Check this box if you wish to have Special Instructions printed on the guest check. Special instructions will be printed just below the item. Print Bar Code (smart checks) This option provides the ability to print smart checks. A smart check contains a bar code which allows the cashier to recall a check using a bar code scanner. This not only saves time, but reduces errors by ensuring that the cahiers recalls the correct order. Note, to use this option, you have bar code compatible printers and scanners installed in your system. You must also define the printer control codes to print bar codes (located under the Printer codes option). Modifier roll up mode ASI provides three Modifier Roll-Up Modes as described below: Disabled When Modifier Roll-Up is disabled, all modifiers are printed on the guest check along with their prices. Gin & Tonic 3.50 Rocks 0.50

Price Roll-Up When Price Roll-Up is enabled, the price of the modifier is rolled-up to the item, but the modifier is still printed on the guest check. Gin & Tonic 4.00 Rocks Modifier Roll-Up
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When Modifier Roll-Up is enabled, the entire modifier including the price is rolledup to the item (the modifier is NOT printed on the guest check). Gin & Tonic 4.00 Consolidate tax on guest check Check this box to show the consolidated tax in a single line if you do not want to show the taxes broken down on the guest checks. You might need this if you have multiple taxes (e.g. Food tax, liquor tax, etc.) Consolidate tax description Type here the name or term you wish to denote the consolidated taxes. Allow printing w/ unsent items Enable this option to allow printing guest checks when there are held items or delayed send items. Do not enable this option if you want tighter security and reduce the potential for theft.

Prep. Area SEND options (remote printers)

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Enable SENDing items to Prep Areas Check this box if your system is configured with either printers or displays in the food preparation areas. If you leave this box blank, orders will not be routed to preparation areas. Allow Resending Items Check this box if you wish RESTAURANT MANAGER to give you the option of re-sending the entire order each time the "SEND" button is pressed. If you leave this check box blank, RESTAURANT MANAGER will only send the items that have not yet been sent. Exit After SEND Check this box if you wish RESTAURANT MANAGER to exit the Order Entry Screen and return to the POS Status Screen after the "SEND" button is pressed. If you leave the checkbox blank, RESTAURANT MANAGER will remain in the "ORDER ENTRY" screen until the operator manually exits. Print Modifiers in RED

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Check this box if you wish to print modifiers in red. For this feature to work properly, you must also configure the Printer Codes Setup Form. Print Ingredients (to be removed) Check this box if you want ingredients to be printed on remote printers. The ingredients show the inventory quantities required for preparing the order. Note: this option requires the inventory control module. Print Revenue Center Check this box if you wish to print the Revenue Center on kitchen labels. Note that this option ONLY affects label printing. For normal remote printing, this option has been superceded by features in the Printer Template Editor. Auto-Send on Exit By default, sending items to remote printers is optional. If you attempt to exit the order entry screen by pressing the Exit button, or by going to the settlement screen when there are un-sent items, the system will display a warning message and give you the option of sending the items to remote printers. Though the optional send does give more flexibility, it suffers from several drawbacks. First, it is possible for servers to forget to send orders to the kitchen resulting in extra delays before the customer gets their food. Secondly, it is possible for employees to print the check or access the settlement screen without sending items. After collecting money from the customer, the un-sent items can be deleted without manager approval and the employee can pocket the extra money. By making the Send operation mandatory, you can avoid both these scenarios. To enforce mandatory Send, check this box Prompt if Items if not sent Check this box to display a warning message if there are unsent items when exiting an order. Print both item descriptions on remote printers Check this option and it causes the prep printers to print both the full description as well as the shorter Prep Description. This option can be used to print both English and Chinese (or any other language) on the prep tickets. By entering the English description in the full description and another language in the prep description, the kitchen printout will show both. If an item does not have a prep description, then only the full description is printed. The following image shows how a sample kitchen printout might look, one with both descriptions enabled, the other without. Note, this option applies to all remote printers; i.e., it cannot be enabled for one and disabled for another.

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Skip a line between Items Check this box to add a blank line between each item on the prep area ticket. Print Header Label Check this box to print a header label when output format is label.

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?Employee

Employee Options

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Print Employee Time Slip Check this box to print a basic Time Slip when employees clock out. The time slip shows hours worked and revenues and can be saved by the employee for their records. Show Wages on Time Slip Check this box if you want employee wages appear on the time slip. Note, the employee hourly rate is printed, so this option should be used with discretion. Daily Overtime This option determines whether overtime is computed on a daily basis or weekly basis. Weekly overtime is computed as time and a half (1.5x) for hours worked beyond 40 hours per week. The multiplier (1.5) and the overtime threshold (40 hours) can be changed under Payroll Options. Daily overtime is defined as time and a half (1.5x) for work beyond 8 hours per day, and double time (2x), for work beyond 12 hours per day. Daily overtime

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also conforms to weekly overtime rules (i.e., time and a half for hours beyond 40 hours per week). Daily overtime is primarily used in west coast states (e.g. California, Oregon). Check with your local authorities to verify the method of overtime used in your area. Use Employee: In many POS functions, you are required to specify an employee number. For example, when clocking in and clocking out, opening a table, or when transferring checks from one employee to another. By default, the system will ask you to enter an employee number when performing these operations, but if you have a hard time remembering employee numbers or if you simply prefer not to, you can configure RESTAURANT MANAGER to display employee names so you can choose employees from a pick list. To configure the POS program to favor employee names rather than numbers, click on the + sign at the left of this option then choose Name. When this option is enabled, the POS program will display a pick list whenever an employee must be specified. The employee pick list will only show employees that are valid for the operation in question. For example, when opening a table, it only shows employees that are clocked in and not on break, but when clocking in or out, it shows all employees. The employees are color-coded depending on their status. Employees that are not clocked in are shown in Grey. Employees that are clocked in are Green and employees that are on break are Red. Send e-mail when clocking out from MISC This option controls whether an automatic e-mail message is sent to employees when they are clocked out by a manager using the MISC option "Clock out employees." If you enable this option, then define the desired text in the e-mail message below. E-mail message Enter a message to e-mail employees that are clocked out by the manager. See previous option. Edit employee hourly rates from POS When the manager clocks out employees from the MISC option "Clock out employees", this option controls whether he has the ability to modify their hourly rate. Employee Revenue Report Options

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Print revenue report This option gives you the choice of printing employee revenue reports (server reports) before or after they clock out. If set to "after clocking out" then employees are guaranteed to be clocked out in order to get a revenue report; however, they will not have access to the revenue report prior to clocking out for reconciliation purposes. Print detailed revenue report Check this box if you want to produce a detailed listing of transactions at the bottom of the employee revenue report (server report). The listing shows all checks processed by the employee during the shift. It also shows open (or unsettled) transactions. Include tip share in cash due portion of revenue report Check this option if you wish to add the tip share amount to the employee's cash due amount on revenue reports. Subtract auto gratuities from cash due amount on revenue report

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Check this box if you want to deduct automatic gratuities from the cash due amount on employee revenue reports. Subtract additional gratuities from cash due amount on revenue report Check this option to deduct additional gratuities from the cash due amount on employee revenue reports. Note: additional gratuities are any gratuities that are not automatic and/or gratuities over and above automatic gratuities. Show deletions on revenues report/ flash report Check this option to show item deletions on revenue reports and flash reports. Allow revenues report when employee has open checks Check this option if you want to allow employees to print revenue reports while they have open checks. Login Options

Login/Logout grace period (minutes)

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Type in the number of minutes that define the Grace Period to be applied to the clock-in and clock-out times defined in an employee's "Work Schedule". For example, if an employee is scheduled to work at 4:00 PM, and the grace period is set to 10 minutes, the employee will be allowed to clock in without manager approval beginning at 3:50 PM. Similarly, if his shift is over at 10:00 PM, he will be able to clock out as late as 10:10 without manager approval. Use QuickStaffer schedule Enable this option if using QuickStaffer for employee scheduling. Otherwise, disable it, and create employee schedules via the Employees Setup Form Schedule tab. ?Cust /Freq Diner

Phone # Defaults

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Format RESTAURANT MANAGER provides two standard formats for storing customers - either 10-digit home numbers (plus 4 digit extension), or social security number. Choose one of these formats, or choose "Custom Format" to create your own. Custom Format If you are using a custom format for storing customers, enter the format here. Enter a "9" to indicate a numeric digit. You can use any combination of 9's and dashes. Note, this option is useful in foreign countries with phone formats that are different from the US and Canada, or for applications where customers are stored using an identifier other than their phone number or SSN. Minimum number of digits This option only applies when using custom format. It defines the minimum number of digits required for a valid customer ID. Include dashes (-) in the count. So for example, if you phone format is "99-99-9999", then you should enter 10 as the minimum # of digits (8 digits plus 2 dashes)

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Alphanumeric customer IDs Check this option to allow alphabetic characters (e.g. "abcd...") in customer ID's. For example, if you wish to store your customers by name rather than phone number. Note, this option overrides the "Format" settings above. Incremental customer search Check this option to display an incremental search window to quickly locate an existing customer. This option can be used in combination with "Alphanumeric customer IDs" above for extremely fast recall of an existing customer. By-pass phone # Check this option to bypass the customer phone number entry and just enter the customer's name. Uncheck this field to if you want to enter the customer phone number. Street Database

Automatic street look up

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Check this option if you want use a street database to enter customer addresses. By using the street database, you can enter addresses with fewer keystrokes and improved accuracy (i.e., fewer typos and spelling errors). Note: the street database is user defined (i.e., you must enter the streets in your local delivery area). If this option is checked, the POS program will display a street locator window, which shows all the streets in your local area. The street locator window allows incremental searches to make locating a street very fast and efficient. Check street number validity Check this option if you want to check if the street number is within the range of street numbers for a given street. If not, a warning message is displayed on screen. Miscellaneous Options

Add/edit customers from POS

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This option determines whether new customers can be added, or existing customer information can be modified from Point of Sale. If this option is checked, you must have a standard PC keyboard connected the POS station in order to edit customer information. Automatic last order recall Check this option if you want the ability to view/recall a customer's last order. Address/Phone Defaults

Default Area Code Enter the default area code for new customers. If most (or all) of your customers have the same area code, you should enter it here. The system will automatically fill in the area code for you when creating a new customer. Note: this option only applies when you are storing customers by phone number. Default City Enter the default city for new customers. Leave this field blank if you wish to enter the city manually.

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Default State Enter the default state for new customers. Leave this field blank if you wish to enter the state manually. Default Zipcode Enter the default zip code for new customers. Leave this field blank if you wish to enter the zip code manually. Customer Loyalty

Enable Customer Loyalty Module Check this option to enable customer loyalty (e.g., frequent diner / awards program). Note, this is an optional module of RESTAURANT MANAGER. Make sure you've purchased this optional module if you wish to use this feature. On new customers, prompt for customer type Customer type can be used to classify your customers (e.g., boy scouts, senior citizens, cigar club, etc.). You can define award programs that only apply to certain customer types.
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Customer loyalty description Enter descriptive text to describe your customer loyalty program (e.g., frequent diner, awards program, customer loyalty). This text appears on guest checks and on touch buttons on the POS screen for anything related to customer loyalty. Print awards on reprints Check this option to print awards when re-printing a check. This option should be used with caution as it allows printing an award multiple times if your employees have adequate security level to re-print checks. ?Auto Gratuity

Gratuity Mode

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RESTAURANT MANAGER has the ability to add automatic gratuities. With two different gratuity modes ("Basic" and "Special"), RESTAURANT MANAGER can handle most gratuity needs. With gratuity mode set to "Basic," the gratuity amount is computed as a percentage of the total check amount. "Basic" gratuity mode also allows for fixed gratuity charges, for example, a fixed delivery charge which is independent of the check amount. "Special" gratuity mode offers greater flexibility in the sense that the user can assign different gratuity percentages for different group types (i.e., you can apply a 10% gratuity on wine and a 15% gratuity on food and beverage). In order for a gratuity to apply, several conditions must be true. First of all, auto gratuities must be enabled for the revenue center of the transaction. This is done via the Revenue Center Setup Form. If enabled, one of two conditions can trigger the auto gratuity feature -- either the customer count meets or exceeds the "Minimum Customer Count" OR the check
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total meets or exceeds the "Minimum Check Amount." Note: if an auto gratuity is triggered, it can be manually cancelled or overridden in the POS. If "Gratuity Mode" is set to "Special" you must also configure the Special Gratuities Setup Form. General Options

Gratuity Description Enter a description such as Tip, Gratuity, or Service Charge. This description will be used by the POS program when printing checks, displaying gratuity related options on screen, and all areas involving gratuities. Auto Gratuity Trigger: Customer count trigger Enter the minimum customer count that should prompt RESTAURANT MANAGER to apply the automatic gratuity. For instance, enter the number 6 to apply and automatic gratuity for all checks on parties of six or more people.

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Note that automatic gratuity must also be enabled in the Revenue Center Setup Form. To disable this feature enter "9999" Check amount trigger Enter the minimum dollar amount on a guest check that should prompt RESTAURANT MANAGER to apply the automatic gratuity. For example, to add an automatic gratuity to checks over $100, enter the number 100 here. Note that automatic gratuity must also be enabled in the Revenue Center Setup Form. To disable this feature, enter "99999.99". Under-tendering allowed Check this box if you wish RESTAURANT MANAGER to allow under-tendering on the gratuity when the check is settled. If you leave this check box blank, RESTAURANT MANAGER will not allow you to settle a check to which an Auto Gratuity has been applied unless the customer pays the full gratuity amount in addition to the amount due on the check. Basic Gratuity Computation

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Compute Gratuity Using Amount Click on Without Tax if you want gratuity to be computed pre-tax, otherwise, click on With Tax. Note that this applies to Basic gratuities only. Compute Gratuity Using Click on Un-discounted Amount if you wish to calculate gratuity before any discounts are applied to the check. Click on Discounted Amount if you wish to calculate the gratuity after all relevant discounts are applied to the check. Skip coupons when computing gratuity Check this box if you want RESTAURANT MANAGER to skip the coupons applied when computing auto gratuity. This lets RESTAURANT MANAGER to act as if coupons are not there. Gratuity Percentage Enter the percentage to use in calculating the Auto Gratuity. If you prefer to use a fixed gratuity amount, you MUST set this field to "0". You must access the Special Gratuities Setup Form to define varying percentage amounts for each different Menu Group. Fixed Gratuity Amount Enter a fixed gratuity amount. Note, you must set the gratuity percentage (previous option) to 0. If you wish to add a cover charge to all checks, regardless of the check amount or the number of customers, DO NOT activate this feature. Instead, you must configure your system either with a Cover Charge or with Drink Minimums. Group type for taxing gratuity Choose a group type for applying tax on the gratuity amount (choose "0" if gratuities are not taxable). Gratuity rounding increment This is the increment for rounding gratuities; for example, enter .05 to round to the nearest nickel, 1.00 to round to the nearest dollar Automatic Delivery Charges

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Enable automatic delivery charges Check this option if you wish to apply a delivery charge automatically based on street, or customer. Note, for complete details on this feature, refer to Automatic Delivery Charges from the ASI website. Default delivery charge Choose the default delivery charge for new customers. Note, the system will only use this if the default delivery charge is not defined for the street. ?Screen Saver Your RESTAURANT MANAGER system comes with an integrated screen saver for use at the POS stations. It appears onscreen automatically after a predetermined amount of time has elapsed with no activity on the screen. You can control both the amount of time that should elapse before the screen saver appears and the display that moves around the screen. You can even create a different screen saver for each POS station.

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Timeout in minutes This parameter defines the screen saver time out period in minutes. If a POS station has no activity for the specified number of minutes, the screen saver is activated. To disable the screen saver, enter 0 for the timeout period. Bouncing bitmap filename You can display a bitmap of your choice on the screensaver (along with the RESTAURANT MANAGER logo). Enter the bitmap filename (*.bmp) including the extension. Screen saver type RESTAURANT MANAGER provides two screen saver styles. Bouncing bitmaps consists of two images that float around the screen, bouncing off the edges and off each other. Slide show screen saver displays a series of images and/or movie clips one after another. If using "Slide Show," you must define the images and movie clips to use in the screen saver from Backoffice; see Slide Show Screen Saver.

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Screen saver speed Enter 1 for fast, 2 for medium, 3 for slow. Note, this setting only affects the Slide Show screensaver.

?General Message Area

GMA Screen Area Percentage This option serves two functions, to enable the General Message Area and to set the POS screen size that it will occupy on the right hand side of the monitor. Setting the value of this parameter to 0 disables it. Anything above it but not more than fifty percent (50%) will be considered the POS screen area

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percentage it will occupy. This value is set to default at 0, while the recommended screen value when enabled is 20%. You may have to try different values for the screen resolution so that the station does not occupy too much of the screen space. Allow messages to queue in the message area Set this setting depending on the user preference. If this option is checked, messages are queued up on the display. When there are a lot of messages, some may not be visible until the top messages are bumped. This setting is also termed as Queue Mode. When this option is unchecked, whenever a new message is displayed, the GMA automatically bumps the old messages. This setting is also termed as Single (Message) Mode. Confirm Message Deletion This setting requests the user for confirmation to bump or delete the top message(s) which could be triggered by Auto-Bump when new message(s) are received or by pressing the BUMP button. For safety purposes, this option is checked as default. However, if and when the user finds confirming deletions to be too much work, unchecking this option suppresses this confirmation dialog. Use Big Text Font When this option is checked, all the messages displayed on the General Message Area will be displayed using bigger font than normal. Adjustment may be made as to the screen area percentage so that the whole length of the messages is displayed. Security Level to Post a Message Provides for the setting of the security level for using the texting capability. By default, this is set to 0 or no password checking.

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?Audit Trail

Enable Audit Trail The audit trail provides tracking for sensitive POS operations such as price adjustments, 2 for 1 discounts, tax changes, and any action out of the norm. Check this option if you wish to audit one or more sensitive operations, then set the "Audit Trail Levels" below. Uncheck this option if you wish to disable the audit trail completely. Audit Trail Levels For the following options, click on the + sign on the left of the option to reveal choices of levels: No Audit Audit Audit with Ref. The options that can be audited are: Price adjustment Check discount 2 for 1 discount
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Line item discount Item price level change Split check Change revenue center Change customer count Enter guest account # Change tax table Taxable/non-taxable Change reference Revise settlement Transfer items Transfer check Change Menu Reprint credit card receipt Un-split check Transfer tab to employee Re-print check Guest settlement Void settlement Recall check Send to tabs

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?Combo Meals

Enable Combo Meals Check this option to enable combo meal processing, then decide what your setting will be for the following options. Auto Select the First Item in a Tier When this option is checked, RESTAURANT MANAGER will automatically pick the first item in a tier when building a combo. If it is not checked, it will display a selection window allowing you to make a choice. Enable Upsizing Messages If this option is checked, upsizing messages will be displayed. For combo items that have the Upsizing Option checked, RESTAURANT MANAGER will automatically display a choice of sizes whenever the combo is ordered. Auto Detect and Build Combos This causes the POS to automatically build combo meals when the user orders combo items individually.

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POS Modes (See the section on POS Workstations for more information on station numbers.) Setup->Station Configuration->(POS Modes)

Reminder: On the far left of the Station Configuration Setup Form is the Station List. Be sure you have highlighted the appropriate station in this list before customizing the POS Modes configuration.

?Common Default Opening screen Double click on this option to reveal options then choose the screen that you would like displayed when the POS station first starts. Note, if you choose an option that is not enabled, the POS station will default to a different screen. For

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example, if you choose Tables, but Tables POS is not enabled, the POS station will start up on a different screen.

Table Service POS Options

Enable This setting controls a Module Button that may be displayed on the Status Screen(s) of other POS Modules to provide access to the Tableservice Module:

When you disable this button you will not be able to access the Tableservice Module from the station highlighted on the Station List of the Station Configuration Setup Form.
NOTE: If your system does not include the Tableservice Module this setting will be greyed out on the Station Configuration Setup Form and you will not be able to enable a Tableservice Module Button at any of the stations on your system.

Default Revenue Center Double click to reveal options then choose the default revenue center to use on table transactions. Default Dining Area Double click to reveal the dining areas (1-9) to choose from. Select the dining area you want to be the default display when in Table Service. Prompt for table number when changing dining area With this option enabled, the system will automatically prompt for a table number when changing to a new dining area. Default Table Group This option sets the default table group that is displayed when the Fine Dining POS module is first started. Double click to reveal options.

Function key rows

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Defines how many rows of buttons are displayed at the bottom of the tables. More rows allows more buttons to be displayed, but the buttons are smaller and it may be more difficult to find the option you are looking for. One or two rows should be sufficient for most operations. Function key columns Defines how many columns of buttons are displayed. This option works in tandem with the above "Function key rows." Require Table Clear This option puts tables into an intermediate state (with a different color) after they are settled. This state indicates that the check is settled, but the table needs to be cleared by the busser. After the busser clears the table, the table can be put into an "available" state by touching it. Fraction of Screen Width for dining area buttons Thru this option, RESTAURANT MANAGER can display a column of buttons on the left of the Tables POS screen (see screen below) to quickly change between different dining areas. To enable it, set the fraction of the screen width you wish to allocate for the buttons. For most applications 0.10 (or 10%) should suffice. If you are using a single dining area then you should disable this option by setting it to 0.

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When changing between dining areas, RESTAURANT MANAGER remembers the active Table Group for each dining area and automatically selects it. If you make extensive use of multiple dining areas, you can include the dining area along with the table description. To enable this option, check the following option (Show Dining Area in table description). Show Dining are in table description When this option is enabled, all table numbers are prefixed with the dining area as follows: 2/23 denotes dining area 2, table 23 1/12:4 denotes dining area 1, table 12, seat 4 This nomenclature is used throughout the POS program on screen as well as printed outputs such as the remote printer and guest checks. For example, the main tables screen will appear as follows:

This option is very useful if you have multiple dining areas, with duplicate table numbers (i.e., dining area 1/table 10, and dining area 2/table 10), this option

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prints the dining area before the table number so each table is uniquely identified. If you only have 1 dining area, you should disable this option. Alert Bitmap Select the bitmap to use for table alerts. This bitmap is displayed on the table when an alert condition occurs (see options below) #Mins for no items entered alert This option displays an alert bitmap on the table if the table is open, but no items have been entered for a long time. Enter the time interval in minutes. See Table Alerts for more. #Mins for printed/not settled alert This option displays an alert bitmap on the table if the check has been printed, but not settled for a long time. Enter the time interval in minutes. See Table Alerts for more. Table Status Button Colors If you double click on the parameters under this option, a window will pop up for you to choose a color from. See screen shot below:

Available Choose the button color for tables that are available (i.e., ready to be seated). Occupied Choose the button color for tables that are occupied.

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Printed Defines the button color for tables that are printed. Split Defines the button color for split checks. Settled, but not cleared Defines the button color for tables that are settled, but not cleared. Note requires setting the option Require table clear. Stay in settlement screen on split checks Check this box if you want to stay in the settlement screen when settling multiple split checks. When this option is checked, RESTAURANT MANAGER will prompt for another seat # after settling a split check unless if there are only 2 seats in which case, no prompt is necessary. If you choose a seat, it will allow immediate settlement of that seat; if you press Cancel it will return to the main POS screen. For efficient settlement of multiple credit cards, you should enable the Immediate Submit/Print option under Miscellaneous->Interfaces in Station Configurations. After swiping a credit card and entering the amount, RESTAURANT MANAGER will automatically submit it for processing. It will then prompt for another seat #. You may then enter another credit card and continue this process until you have entered all credit cards for all seats. Then exit the order to allow the credit card process (CCPrint.EXE) to print the CC slips automatically as they are authorized. After taking the slips to the client and getting the tip adjustments, you can enter each tip and finalize the credit cards one after the other while remaining in the settlement screen.

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?Tab Service

Enable This setting controls a Module Button that may be displayed on the Status Screen(s) of other POS Modules to provide access to the Tabs Module:

When you disable this button you will not be able to access the Tabs Module from the station highlighted on the Station List of the Station Configuration Setup Form.
NOTE: If your system does not include the Tabs Module this setting will be greyed out on the Station Configuration Setup Form and you will not be able to enable a Tabs Module Button at any of the stations on your system.

Default Revenue Center

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This is the default revenue center to use on Tabs. Default Tab Filter RESTAURANT MANAGER provides three options for displaying bar tabs -- "All Tabs", "Single Employee" and "Single Station". In all cases, only OPEN tabs are shown (i.e., settled tabs are never displayed). The option you select here is used as a default. It can be changed from the POS terminal. All Tabs Selecting this enables viewing tabs for all stations and all employees at once. Single Employee As the name implies, selecting this option displays only the bar tabs for a single employee. This is usually the best choice when using server banking (i.e., each server carries his/her own bank). If "Enhanced Password Control" is ENABLED, then RESTAURANT MANAGER will display bar tabs for the employee who activated the POS terminal (i.e., pressed the "BEGIN" key and entered his/her password). If "Enhanced Password Control" is DISABLED, then the employee number must be entered when selecting the "Tabs to Display" option from "MISC" on the bar tabs screen (POS). Single Station If this option is selected, RESTAURANT MANAGER only displays the bar tabs that were created at that station. This option is usually best in a cashier banking environment (i.e., 1 or more bartenders working a single cash drawer). Information displayed on tab This option allows you to choose what information to display on tab buttons. You can display the tab reference only, or Tab # and Employee # in addition to the tab reference. Number of tab function key rows Defines how many rows of buttons are displayed at the bottom of the tabs screen. More rows allow more buttons to be displayed, but the buttons are smaller and it may be more difficult to find the option you are looking for. One or two rows should be sufficient for most operations. Number of tab function key columns Defines how many columns of buttons are displayed. This option works in tandem with the above Function key rows."

Number of tab columns This option controls the number of tab columns that are displayed on the main tabs screen. The more columns you use, the more tabs that can be displayed at

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once without having to page to the next screen. There is a trade-off however. By displaying more columns, the buttons are smaller and hence allow less room for displaying the customer's name. Ordering/sorting of tabs This option controls whether tabs are sorted alphabetically by tab reference, or in numerical tab order. Tab Status Button Colors Printed Defines the button color for tabs that are printed. Tab Credit Card Options Auto assign base amount on credit card tabs This option controls whether the base amount is automatically filled in on CC tabs. If enabled, the base amount is filled in with the check amount when accessing the settlement screen; if unchecked, the base amount is left at 0.

Delivery/Quick Service You can configure each POS Workstation in your system with different operational defaults that are activated when the Delivery / Quickservice module is in use. Use the [Search] button at the base of the Station Configuration Setup Form to locate the settings shown below that control Delivery/Quickservice operations:

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Enable This setting controls a Module Button that may be displayed on the Status Screen(s) of other POS Modules to provide access to the Delivery/Quickservice module:

When you disable this button you will not be able to access the Delivery/Quickservice Module from the station highlighted on the Station List of the Station Configuration Setup Form.
NOTE: If your system does not include the Delivery/Quickservice Module this setting will be greyed out on the Station Configuration Setup Form and you will not be able to enable a Delivery / Quickservice Module Button at any of the stations on your system.

Default Revenue Center Use this setting to select the Revenue Center that will be applied by default to all orders opened at the station highlighted on the Station List. The operational settings of the selected Revenue Center will affect the way transactions are processed at this station.

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NOTE: This setting is overridden by another setting on the Station Configuration Setup Form that configures a station to prompt for a Revenue Center at the start or end of an order.

Information to display on touch button This option allows you to select the type of information to display on the touch buttons. Double click on this option to choose which setting works best for your operation. After starting the POS station, you can change this setting as necessary. Default filter setting Double click on this option to choose which transactions are displayed on the main delivery screen. This option sets the filter state when the POS program first starts; however, it can be changed during operation as needed. If you are using Quick Service POS only, all transactions are displayed and this option has no effect. Alarm condition, in minutes This parameter determines when a transaction is classified as an alarm. The alarm condition is triggered by the number of minutes elapsed on an order that is both unassigned and unsettled. For example, if you set the alarm condition to 15, then any order which is neither assigned nor settled within 15 minutes from when it was started is displayed in the alarm color. If you do not wish to use the alarm feature, enter 0 to disable the alarm condition. Transactions marked for "delayed send" are not alarmed. Function key rows Defines how many rows of buttons are displayed at the bottom of the delivery screen. More rows allow more buttons to be displayed, but the buttons are smaller and it may be more difficult to find the option you are looking for. One or two rows should be sufficient for most operations. Function key columns Defines how many columns of buttons are displayed. This option works in tandem with the above Function key rows. Assign employee number at start of order This option controls whether orders are automatically assigned to an employee when first started. If using enhanced password control, orders are automatically assigned to the employee who swiped into the system (i.e., the employee's password used to "begin" POS operations). If enhanced password control is NOT enabled, then orders are assigned to the employee who initialized the cash tray. If the cash tray is not initialized, then the employee is set to 0. Note: even when this option is enabled, delivery orders can be re-assigned to a different employee (i.e., the driver) using the "ASSIGN" function in POS.

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Prioritize Drivers This option controls the ordering of drivers on the "ASSIGN" function. If enabled, then drivers are displayed in FIRST-IN / FIRST-OUT fashion so the first driver to return from a delivery will be the first to be assigned another delivery. If this option is NOT enabled, then drivers are displayed in numerical order by employee numbers. Note, the dispatcher can always override the system by assigning an order to a different driver; however, this option merely puts the higher priority drivers near the top of the list. Assign multiple orders to drivers This option controls the behavior of the "ASSIGN" function. If this option is enabled, then you can tag multiple orders on the ASSIGN window, then touch the "ASSIGN" button to assign all of them to a single driver. If this option is NOT enabled, then each time you touch an order on the "ASSIGN" window, you must choose a driver to assign it to. If your drivers typically take more than 1 delivery order at a time, then you should enable this option, but if they frequently just take one order at a time, then you should disable this option. Confirm before assigning orders to a driver Enable this option if you want the system to ask for your confirmation before assigning orders to drivers. Delivery Status Button Colors Unassigned Choose a button color for an unassigned delivery order Assigned Choose a button color for an assigned delivery order Settled Choose a button color for a settled delivery order Delayed Send Choose a button color for delayed send orders Alarm Choose a button color for alarmed delivery orders POS Options Automatically begin a new order If you check this option, a new order is started automatically after you send or settle a transaction (useful in counter service / quick service environments). Auto cash settle

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Check this option if you wish to allow automatic cash settlements. Leave this option unchecked if you wish to force every transaction to be settled individually. Print check on assign Check this option if you want to automatically print a check when assigning orders to drivers. Ask for employee number when printing If this option is checked, RESTAURANT MANAGER will ask for an employee number when printing a check. This effectively transfers the check to that employee. This option is useful if you print the check and assign it at the same time. Print invoice for on-account Automatically prints an invoice when settling on account. Warn if the phone number is duplicate Check this option if you want RESTAURANT MANAGER to give you a warning message if you attempt to enter the same phone number on two different delivery orders. An attempt to do so will cause the following warning box to be displayed on the POS screen.

This option does not prohibit you from entering the same number more than once, it only displays a warning box for your information.

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?Fast Transactions

Enable This setting controls a Module Button that may be displayed on the Status Screen(s) of any POS Module to provide access to Order Entry Screen without creating a pending order for display on the Status Screen:

When you disable this button you will not be able to access the Order Entry Screen for processing a Fast Transaction from the station highlighted on the Station List of the Station Configuration Setup Form.
NOTE: In the Delivery/Quickservice Module there is a setting labeled Automatically Begin New Order that you may wish to activate in place of the Fast Transaction option.

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Default Revenue Center This defines the default revenue center to use on Fast transactions. Advance Orders The Advance Orders Module is an add-on Module to Restaurant Manager that must be purchased separately. It allows you to take orders for future dates and save them as pending orders for an unlimited amount of time. At the start of a new session on the specified date, Restaurant Manager will automatically convert the Advance Order to an order in either the Tabs or Delivery Module. Once Advance Orders are sent to the Tabs Module they may be manually transferred to a table in the Tableservice Module. Advance Orders are processed on a special POS Status Screen that includes all POS Function Buttons except the [SEND] button. Once an Advance Order is rung up you simply use the [Exit] button to return to the standard POS Status Screen where you started. The Advance Orders Module is usually used by delivery businesses. Some restaurants that do catering also use the Advance Orders module to handle basic catering orders. Before you can process Advance Orders you must use the [Search] button at the base of the Station Configuration Setup Form to locate the settings shown below and configure the Advance Orders module:

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Enable This setting controls a Module Button that may be displayed on the Status Screen(s) of any other POS Module to provide access to the Advance Orders Module:

When you disable this button you will not be able to access the Advance Orders Module from the station highlighted on the Station List of the Station Configuration Setup Form.
NOTE: In the Delivery/Quickservice Module there is a setting labeled Automatically Begin New Order that you may wish to activate in place of the Fast Transaction option.

Default Revenue Center Use this setting to define a default revenue center for all Advance Orders originally opened at the station highlighted on the Station List. If different types of Advance Orders should be assigned top different Revenue Centers you may wish to enable the Prompt for Revenue Center setting which will override this Revenue Center default. Alternatively, you may wish to create POS Macros which include setting the Revenue Center as part of the order-taking process. Convert advance orders to: Advance orders can be automatically converted to Tabs or Delivery orders on the date they are active. The conversion occurs when a new session is opened on the date assigned to the order. Alternatively you may choose not to convert advance orders automatically to open orders and, instead, manually transfer Advance Orders from the Advance Order Status Screen to a POS Status Screen. To convert advance orders automatically, select either the Tabs or Delivery option. To convert Advance Orders manually, select the option which reads "Don't convert these orders automatically." ?Hostess Module The Hostess Module is an add-on module that allows you to manage reservations and waiting lists. Before you can take reservations you must use the [Search] button at the base of the Station Configuration Setup Form to locate the settings shown below and configure the Hostess module:

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Enable This setting controls a Module Button that may be displayed on the Status Screen(s) of other POS Modules to provide access to the Hostess/Reservations module:

When you disable this button you will not be able to access the Hostess Module from the station highlighted on the Station List of the Station Configuration Setup Form.
NOTE: If your system does not include the Hostess Module this setting will be greyed out on the Station Configuration Setup Form and you will not be able to enable a Hostess Module Button at any of the stations on your system.

Use Customer Database Enable this option if you wish to link reservations to the customer database. When taking a reservation (or putting someone on the waiting list), the customer is stored using their unique customer ID (or phone number). This information is automatically transferred to a table or tab when the reservation is transferred. Reservation Taker Must Be Clocked In Enable this option if you want to force your employees to clock in before taking reservations.

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Prompt When Transferring Un-arrived Guests When transferring a reservation to a table or tab, checking this option will provide a warning prompt if the guest has not been marked as "arrived." Use Phone Based Search Check this option if you wish to search to locate a reservation based on phone number. Uncheck this option if you want to search based on customer name. Default Reservation Type Determines whether new entries are classified as reservations or waiting list. If you choose optional, then the system will prompt when creating the entry. Note this classification is important for the following option and may affect the order in which people are seated. Time Advantage For Reservation vs Walk-In This is the time preference (in minutes) given to reservations versus walk-in customers. For example, if a person makes a reservation at 7:00 PM, they will be seated before a walk-in customer who arrives at 7:00 PM. The time entered here is the amount of time preference afforded to reservations. So with a time advantage of 15 minutes, a 7:00 PM reservation is given precedence over any walk-in customers after 6:45 PM. But if a walk-in customer puts his name on the waiting list BEFORE 6:45 PM, he would be seated before the 7:00 reservation. Note, the reservation must be marked as "ARRIVED" in order to be given seating preference. Also, the hostess can override this by not following the seating order suggested by the system. Compute Depth The "Compute Depth" defines the number of entries computed by the Hostess module when executing the "COMPUTE" function. For example, if the compute depth is 20, then the "COMPUTE" operation will show the next 20 tables that are expected to become available (in chronological order). A small "Compute Depth" results in faster operation, but fewer computed entries. Number of function key rows Defines how many rows of buttons are displayed at the bottom of the hostess screen. More rows allows more buttons to be displayed, but the buttons are smaller and it may be more difficult to find the option you are looking for. One or two rows should be sufficient for most operations. Number of function key columns Defines how many columns of buttons are displayed. This option works in tandem with the above Function key rows". Handheld Options The Handheld Options section of the Station Configuration Setup Form lists only one of many settings that are used in configuring the Write-On Handheld POS System. For more information on this and other handheld configuration settings, please consult the Write-On Handheld Manual. POS Security See the chapter on Security and Passwords for details on using the Station Configuration Form to set certain passwords prompts..

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Devices See the chapter titled A Technical Overview for details on using the Station Configuration Form to configure your POS System with specific hardware and peripheral devices. Miscellaneous Demo In the default configuration of Restaurant Manager, printer output is not sent to receipt printers or prep area printers. Instead it is displayed onscreen. To disable this demo setting on the Station Configuration Form, use the [Search Settings] button to locate and disable the setting below: Send all printer output to screen (POS) PC Clock Synchronization Because the date and time are very important to the proper operation of a system, RM provides the option of synchronizing POS clocks with a single clock in the system. This not only improves the accuracy of employee timekeeping information, but ensures greater integrity of the system time because instead of relying on multiple clocks throughout the system, you are relying on a single clock on one computer. To enable clock synchronization you must run a special utility called RMTIME.EXE and then use the [Search Settings] button on the Station Configuration Setup Form to locate and enable the following setting for all the stations on the Station List, including the Master: Synchronize POS Clocks with fileserver RMTIME.EXE To load RMTIME.EXE automatically, right click on the windows Start menu of your fileserver, and select Open, then open the Programs folder followed by the Startup folder. Create an icon in the Startup folder that executes RMTIME.EXE. Though you should normally execute RMTIME.EXE on the fileserver, it can also be run on the manager workstation, as long as it is running on one machine only. If you are unable to perform these steps, consult your reseller or computer specialist for help. If RMTIME.EXE is not running when booting up a POS station, the POS program will display a warning message, but will continue to operate after confirming the message.

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Credit Card Authorization Setup Credit Card System Processing Options Credit card processing enabled Open/Close batch on Open/Close Session Enable audit trail Audit button presses Allow duplicate credit card numbers Allow multiple tip revisions Immediate Submit/Print Check this box if you need to speed up credit card processing by making Restaurant Manager immediately submit a credit card for authorization after entering or confirming the amount tendered. When in this mode, the credit card receipt will also print as soon as the authorization code is received, without having to return to the settlement screen for the order being processed. In order to use this feature, the program CCPRINT.EXE must be present in the Restaurant Manager working directory. Detect credit card type Exit order after pre-authorization Save CC Info in payment file Save/Restore CC Info on customers/frequent diners Check this box if you want to enable the storing of credit card information. The information is available on the credit card report. The credit card report can be used to cross check with the batch report in the credit card system. Check with your local jurisdiction to determine if it is legal to retain customer credit card information for reporting purposes. When this option is enabled, credit card information of customers/frequent diners is retained and will automatically appear on the settlement screen on their next visit. If the card is swiped, Restaurant Manager will retain the swipe information; if the card number is entered manually, then only the card # and expiration are

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retained for future use. Note this may affect the discount rate applied on the transaction. If on the next visit, the same customer uses a different credit card, the new card will be stored in lieu of the previous one. Restaurant Manager stores only the last used credit card for a given customer. If a customer pays cash, or pays with multiple tenders, it does not affect the credit card information on file. When a stored credit card expires, ASI automatically erases the information and the user must re-enter it; or re-swipe the card.

Demo Options Credit card demonstration mode Input Options Magnetic Stripe Reader present Magnetic Stripe Reader timeout MSR sends carriage return after each track Credit Card Receipt Options Print credit card receipt Number of copies to print Mask credit card number on store copy Mask credit card number on customer copy Show credit card expiration date Print amounts in expanded font Check this box if you want credit card receipts to Print amounts in expanded font. This does not work if the printer output is to be sent to screen. Print tip amount on credit card receipt Print Additional Tip Line Check this box if you want to Print Additional Tip Line line on the receipt when the tip line is already shown. Print signature line on customer copy

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Check this box to Print signature line on customer copy of the credit card receipt. Receipt Message Transaction directory Add-Tip Options Maximum tip multiplier Prompt for excess handling Security level for allowing excess as preauth Security level to override max tip multiplier Wait for add-tip approval In general, the credit card system dials out for pre-authorizations, but not for tip adjustments. Tip adjustments are generally approved, unless they are unusually large in comparison with the pre-authorization amount. When finalizing a credit card settlement, ASI will submit the tip adjustment to the credit card system and wait for an approval. The tip approval process is usually quite fast because the credit card system does not need to dial out, but it can take a fairly long time during busy periods. Uncheck this box if you want to eliminate the delay when finalizing a credit card settlement. When this option is unchecked, Restaurant Manager will submit the tip adjustment and ASSUME that it is approved. Only when the tip amount exceeds the syscnfg option Maximum Tip Multiplier will ASI wait for the tip approval. Not waiting for tip approvals does speed up the settlement process, but does lend itself to errors. If for some reason, the tip adjustment is declined, the information in the ASI POS system will differ from the credit card batch report. For this reason, when not waiting for tip approvals, you should ALWAYS compare the information in ASI reports with the CC batch report before closing the session and settling the credit card batch. Warn if no tip adjustment Check this box if you want to display a warning when attempting to settle a credit card without entering a tip. Estimated tip amount (end of Interfaces->CC Auth Setup)

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?Session Session Close Options Prompt for bank deposit amounts Check this box if you wish your system to prompt for bank deposit amounts when you close the session. This Bank Deposit Amount can later be adjusted from the Session View/Edit screen (p. 580). Bank Deposit amounts are included in certain Cash Drawer and Sales Reports. Force employee logout before close Check this box if you wish to require all employees log off the system before you can close a session. It is important to activate this feature if you are using the RESTAURANT MANAGER timekeeping functions to calculate payroll or if you wish to track labor costs as a percentage of sales. Leaving this check box blank may cause the labor information in the "Daily Summary" report to be incorrect. 24 Hour Mode Options Enable 24-hour operations Clock out/clock in employees in 24-hour mode Reindex files when closing session

?Hostess Module Compute Depth If your system includes the Hostess Module you can adjust the "compute depth" under the Hostess tab on the Station Configuration Setup Form. The "Compute Depth" defines the number of tables for which your system will calculate the waiting time and assign a reservation. For example, for the default "compute depth" of 20, the Hostess Module will show when the next 20 tables will become available and assign a pending reservation to each (in chronological order). If the compute depth is high this calculation may take a long time. The recommended default compute depth is 20. Setup | Stations |Miscellaneous tab | Hostess tab

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?Screen Colors You can customize the colors on the screens in the POS Module using the Screen Colors Setup Form: Setup | Stations | Miscellaneous tab | Screen Colors tab

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Click on the down arrow alongside any field to change the color of that feature on the POS screens.

The Special Button

This button is not functional in standard Restaurant Manager POS Systems. To make the button functional you must contact ASI for a Special Password which will then allow you access to special configuration defaults.

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POS Modules & Status Screens

Your Restaurant Manager POS System may be comprised of one or more of the following POS Modules: TableService Module Tabs Module Delivery / Quickservice Module Independently or together these POS Modules allow you to configure a POS System tailored to anyone of the following types of business: Fine Dining Casual Dining Hotel Restaurants Club Restaurants Quickservice Delivery & Carryout Cafeterias & Institutions Nightclubs & Bars This chapter covers the POS Status Screens that distinguish one POS Module from another and highlights the Backoffice configuration options typically activated for each of the different businesses listed above.

Using Multiple POS Modules

If your system is configured with more than one POS Module you must define which POS Module should be the default module at each POS Workstation. You then may switch from one module to the other by touching the Module Buttons that appear at the base of the Status Screen in each POS Module. Alternatively you may disable the Module Buttons at certain stations so that users are required to use only the default POS Module.

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Default Opening Screen

To set the default POS Module at a particular POS Workstation: 1) Access the Station Configuration Setup Form. (Setup Station Configuration) 2) Highlight the Master configuration is highlighted on the Station List 3) Use the [Search Settings] button at the base of the screen to locate the default opening screen setting. 4) Double click on this setting to call up a drop down list of various modules that may be set as the default module. [Note: This list of modules includes the three basic POS Modules: Tableservice, Tabs and Delivery /Quickservice; as well as two Add-on Modules: Reservations and Advance Orders.] 5) Select the module that you wish to set as the default module on the various stations controlled by the Master Station configuration. Table Status Screen In the Tableservice Module, orders are processed and tracked by table. The Tableservice Status Screen includes the following elements: Title Bar Status Bar Bulletin Board Table Area Table Group Buttons Function Button Area (w/ [Misc] Button) Dining Area Buttons Table Area The body of the Tableservice Status Screen displays the table layout of the active Table Group. You may use the Table Group Buttons at the right of the Table Area to switch the display from one Table Group to another. If your system is configured with Dining Area Buttons you may touch these buttons to switch to a different Dining Area. The table buttons are interactive. In other words, to process an order you simply touch the table where the customers are seated. The color of a table button changes depending on the status of the table. The status categories include: Available Occupied Printed Split Check Settled but not Cleared

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By default each table button displays a table number. However you may configure the system to use a different system of Table IDs such as: A-1 / A-2 / B-1 / B-2.etc, or BAR-1 / BAR-2 / PATIO 1 / PATIO 2.etc. Each Table Button may also be configured to display ere are table groups seen in your RESTAURANT MANAGER as part of the default settings of your system. However, from the Table Setup Form you can customize the way tables are displayed on the Main Status Screen: to reflect the actual number of tables in your store to group tables and sections together on a single touchscreen to define special areas of the restaurant where you wish to track sales independently. to rename the touchscreen buttons that allow you to switch between table groups (or sections) and dining areas to create customized table names like "A-1" or "Window", etc. In touchscreen systems, only 40 tables at a time can be displayed onscreen. If there are more than forty tables in the store, you MUST organize the tables into groups (or sections) of up to 40 tables each. You must also create labels for the touchbuttons that allow you to switch between these sections. Using the Station List and the Default Opening screen option under Station Configurations, you can configure your system so that the Main Status Screen displayed at each station defaults to a different section of the restaurant (usually to the nearest section). If you have more than 320 tables in your establishment or if you wish to track sales made in different areas of the restaurant, you can create up to 9 independent Dining Areas of up to 320 tables each.

Dining Areas
RESTAURANT MANAGER supports up to 9 independent Dining Areas. Each Dining Area holds up to 320 tables. If there are more than 320 tables in your restaurant OR if you anticipate opening more than 320 guest checks simultaneously, you MUST configure your system with multiple Dining Areas. Defining separate Dining Areas also allows you to independently track different sections of the restaurant. For example, it might be appropriate to define an outdoor patio as a separate Dining Area. This would allow you to issue sales

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reports on patio sales only as well as reports on the business as a whole. Remember, however, that the "Revenue Center" option allows you to track different categories of sales like "Carry Out", "Eat-in" or "Banquet". In fact, it is recommended that you only define separate Dining Areas for those sections of the store that generate sales in the same Revenue Center. If you do define separate Dining Areas, it is highly recommended that you have a different POS station in each separate Dining Area. You can then configure your system so that each POS station displays the appropriate Dining Area on the Main status screen. No matter which Dining Area appears by default, you can always change Dining Areas at any POS station. Because switching from one Dining Area to another takes multiple keystrokes, you may wish to create a Macro or "Fast Button" for switching between Dining Areas.

Bulletin Board
There is a Bulletin Board on the Main Status Screen in the Table Service POS Module where you can display up to four messages at a time. This feature is convenient for listing Daily Specials, posting menu items that are sold out, etc. When an item is sold out (i.e., In Stock quantity reaches 0), a message is automatically posted to the bulletin board. On v14, if the In Stock quantity is replenished either from the back office, or from POS, the Sold Out message is automatically removed from the bulletin board. Activities | Bulletin Board

To post a message to the Bulletin Board: Click on the "Activities" drop down menu and select "Bulletin Board" to access the Bulletin Board Setup Form.

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Use the buttons at the bottom of the Bulletin Board Setup Form to create, edit or delete messages of up to 28 characters. RESTAURANT MANAGER lets you add as many Bulletin Board messages as you wish. The messages are displayed in descending order from the most recent to the last. However, in the DOS version of the POS Modules, only four bulletin board messages can be displayed onscreen while, in the Windows version of the POS Module, you can scroll through the full message display. If you are running the DOS version of the POS Module, it is highly recommended that you simply edit the first four fields on the Bulletin Board rather than creating additional messages. This way you will avoid creating a message that cannot be viewed from the POS Module.

Table Layout
RESTAURANT MANAGERs new Table Layout feature allows you to present your POS users with a scaled representation of the tables in your restaurant. This helps speed up the order entry process by making table selection more efficient since it is usually quicker to identify a table by its location than by number.

Table Layout Setup

Setup->General->Tables

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The Table Layout Setup form consists of 3 main areas. The Table Layout area in the center contains the currently defined table layout for the selected Dining Area and Table Group. On the far right, the Dining Area combo box is used to select the dining area you wish to work with. The Table Group buttons immediately underneath the Dining Area combo box are used to select the Table Group within the dining area you wish to work with. The Table Layout editing tools are situated on the top and bottom of the screen. The functions are organized as follows: Add Table Click on a square or circular table and drag and drop on to the Layout area. The next available table number will be automatically assigned and presented on the screen for editing. Once the table number is confirmed, the table is added to the design area. To move a table: Click and drag on the table you wish to move. To size a table: Click on the table to size, then use the handles to expand or contract the table. Table Options

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Min Customer/Max Customer Use these fields to define a minimum and maximum number of customers that can be seated at each table in the restaurant. Table Number Click on the ellipse button to the right of the field to change the number of the highlighted table. You can also right click on the chosen table and it will bring up the same entry box. Alias Name If you do not want to use numbers to identify the tables in your restaurant, use this field to create labels like "A-1" or "Booth-1" that will appear on the touchscreen buttons in place of table numbers. Type in the alias and the name of the highlighted table will be changed. Bitmap Click on the ellipse button to the right of the field to bring up a list of available bitmaps. Double click on the chosen bitmap to put that bitmap on the touchscreen button of the table together with its number. Default Rev Center Use this field to link a specific Revenue Center to all orders opened at the table highlighted on the Table Setup Form. This table default overrides the Revenue Center default specified on the Station Configuration Setup Form. Smoking Check this box to indicate that smoking is permitted in this particular table. Visible Check this box if you want this particular table to be visible in the POS stations. Locked Check this box if you want to lock this particular table. When a table is locked, no transactions can be made on that particular table from POS. Delete Table Click on the table to delete, then click this button. Dining Area Click on the down arrow beside this field to select the Dining Area for which you wish to define Table Groups. If you define multiple Dining Areas you can configure each POS station in your system to default to a different Dining Area. (See Dining Areas.)

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Table Groups Do not forget to click on the desired table group button before you start laying out tables. Take note of the Dining Area too. Group Options Name Click on this field and type the name that you wish to give to each table group (or section) of up to forty tables. The description you type will appear on a touchscreen button on the Main Status Screen. You can use up to nine alphanumeric characters to label each group. Typical group names include: "1 40", "Section A", "Front" etc. Function Buttons Options Check boxes and enter numbers depending as to how you want to setup a particular table. Clear Tables This button should be used with care as clicking this would delete all tables in the specified group. A warning dialog would pop up before the actual clearing can happen. Table Durations If your system is configured with the Hostess Module, you must enter the Estimated Table Durations (i.e., number in minutes) to define how long a table is usually occupied. RESTAURANT MANAGER will use these times to create a waiting list with estimated wait times. The system assumes that the more customers there are at the table the more time they are likely to spend at the table. You can create a total estimated wait time AND an estimated time once the check has been printed. Save & Exit Click on this button to save changes and exit the Table Setup Form.

Require Table Clear before Open

By default, when a table is settled, it immediately becomes available for seating a new party. Some restaurants prefer to leave the table in an unavailable status until a bus person has cleared the table and explicitly indicated that the table is ready for seating. In this mode, the table will change to a different color after it is settled, and the table only becomes available if it is pressed again to clear it. Options for setting up this mode of operation are located under Station Configurations:

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To enable the table clear mode of operation, check the box labeled Require Table Clear. You can define the table color in the Settled, but not cleared option under Table Status Button Colors under Table Service POS Options You can also assign password protection on clearing a table. Set the security level in Clear a table under Tables/Tabs POS under POS Security. The default security level to Clear a table is 0. Right click on the option to change it.

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Setup->Station Configuration

Delivery Status Screen

The Delivery screen is divided into two main parts. Orders are displayed on the left and drivers are displayed on the right.

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By default, the system will allocate the majority of the screen for displaying orders and a relatively smaller portion for displaying drivers; however, these portions can be changed along with the number of buttons in each section. The following parameters located in RMWin->Setup->Station configuration can be used to customize the main Delivery screen to suit your needs. Space for driver display (percentage) This option defines the percentage of the screen width to use for displaying drivers. A larger value allocates more screen real estate for drivers, but reduces the space available for displaying orders. Number of rows for order buttons, Number of columns for order buttons These options define the number of rows and columns for displaying delivery orders. More rows and columns allows displaying more orders on screen at once, but results in smaller buttons. Using too many rows and/or columns results in very small buttons and could cause the text to overflow the buttons. Number of rows for driver buttons, Number of columns for driver buttons These options are similar to the options above, but they apply to drivers.

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Tabs Status Screen

Tableservice
Restaurants where servers wait on customers at tables should use the Tableservice Module. The Tableservice Module is distinguished by: 1) the Tableservice Status Screen 2) certain POS Operations designed for use only in the Tableservice Module 3) recommended configuration settings that enhance the operation of the Tableservice module

Tableservice Status Screen

Operations Unique to Table Service

Recommended Configuration Settings

If the business includes a bar the Tabs Module should be included in the system. Even if the restaurant doesnt have a bar, the Tabs Module allows restaurants to use the Send to Tabs feature to turn the table and seat new customers before the original check from that table is settled. You may also move orders between the Tableservice and Tabs modules using the following POS Buttons: Send to Tabs Transfer to Table original check at the table at a table can be usefuly dont run a bar they must use that offer Table Service are usually configured with Server Banking. But it they also run a bar, the POS Workstations in the bar may be configured for Cashier Banking.

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Fine Dining Fine dining establishments often using the Coursing feature to sort the output sent to prep area devices. Family/Casual Dining

Bar Tabs
Bars or nightclubs that allow customers to open tabs should use the Tabs Module. The Tabs Module is distinguished by: 1) the Tabs Status Screen 2) certain POS Operations designed for use only in the Tabs Module 3) recommended configuration settings that enhance the operation of the Tabs Module

Tabs Status Screen

Operations Unique to the Tabs Module

Credit Card Tabs

You can configure your system to open a new tab and with the swipe of a credit care. recognize the card typeAccess this form to setup credit cards, with their number ranges & types, so that they will be automatically detected after swiping during settlement. See Auto Credit Card Detection.

Recommended Configuration Settings

Night Clubs and bars usually are configured to do Cashier Banking at the Bar stations while waiters and waitresses do Server Banking.

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POS Systems in busy nightclubs are usually configured with Fast Transactions In some nightclubs and bars, drink orders are settled as soon as they are rung up. In this case, there is no need to use the Status Screen to track pending orders and it is recommended that you enable Fast Transactions and set the Order Entry Screen, not the status screen, as the default display. To enable Fast Transactions: 1) Use should use the Station List on the Station Configuration Form to highlight the Master Configuration (or other station) where you wish to configure the Order Entry Screen as the default display. 2) Use the [Search Settings] button to locate the Fast Transaction POS Mode:

and activate the following setting: Automatically Begin New Order This Delivery / Quickservice setting is similar to the Auto-Repeat setting in the Tableservice and Tabs Modules.

Delivery / Quickservice
Sample Macros
typically created in Delivery QuickService operations:

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when using Cashier Banking, it is recommended that you create a macro button for initializing cash trays. This cash tray macro would automatically execute all the steps involved in initializing a cash tray with pauses at appropriate moments for entering an employee name and the cash tray number, etc. Businesses that delivery food to customers should use the Delivery Module. The Delivery Module is distinguished by: 1) the Delivery Status Screen 2) certain POS Operations designed for use only in the Delivery Module 3) recommended configuration settings that enhance the operation of the Delivery Module.

Delivery/Quickservice Status Screen

Operations Unique to Delivery/Quickservice

Recommended Configuration Settings

Quickservice settings Order Entry Screen as Default Display In quickservice establishments there all orders are settled as soon as they are rung up. There is no need to use the Status Screen to track pending orders. SO it is recommended that you configure your system to stay on the Order Entry Screen rather than reverting to the status screen each time an order is settled. Use the Station List on the Station Configuration Form to highlight the Master Configuration (or other station) where you wish to configure the Order Entry Screen as the default display. Then use the [Search Settings] button to locate and activate the following setting: Automatically Begin New Order This Delivery / Quickservice setting is similar to the Auto-Repeat setting in the Tableservice and Tabs Modules.

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Delivery Settings Taking Advanced Orders You may also configure your system to automatically transfer orders from the Advance Orders Module to either the Delivery or Tabs modules. Delivery Printers Busy delivery operations often use a special POS Printer in the kitchen for printing delivery guest checks. This allows kitchen workers to easily affix the guest check to the delivery package. While guest checks and sales receipts from Carry Out orders, etc are printed on the main Receipt/Check Printer at the POS Workstation where the customers order was entered. To configure a special Delivery POS Printer you must activate the Delivery Order setting on the Revenue Center Setup Form and then configure a Delivery Printer on the Station Configuration Setup Form. Opening a Delivery Order Delivery orders should be opened at a POS Workstation that either: 1) Defaults to a Delivery Revenue Center or 2) Prompts for a Revenue Center at the start every order. Delivery orders are opened by touching the [Order] button at the base of the Status Screen of the Delivery/QuickService Module. Delivery Revenue Centers must be configured to prompt for the customers phone number when opening a new order. The following setting on the Revenue Center Setup Form activates the phone number prompt: Prompt for Phone Caller ID Revenue Center Defaults Quick Service Settings The Delivery/Quickservice Module is recommended for quickservice and counter service operations. When configuring your software to work in these environments it is usually appropriate to include the following in your system configuration: Cashier Banking Auto Send after settle

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Auto Repeat Enable this option if you want repeated fast transactions. After settling a fast transaction, Restaurant Manager will automatically begin another one. This option is useful in quick service / counter service operations.

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The Order Entry Screen is used to record the menu items included in each order. From the Order Entry Screen you can communicate with the kitchen and other preparation areas. You can also make price adjustments, apply discounts, print checks and otherwise prepare the order for settlement. In quick service or counter service operations (where transactions are paid as soon as they are rung up) the Order Entry Screen is usually the default display on the POS Workstations. In most other types of restaurants, the Order Entry Screen is accessed by opening a new order from a POS Status Screen (ie by touching a table button or an order button.) The layout of the Order Entry Screen is very configurable. The two screenshots on the next page show a single order displayed on two different configurations of the Order Entry Screen. In the first screen shot the layout is very basic and it is easy to identify the main areas of the screen: Order Detail Area / Menu Area / Function Button Area Title bar / Status Bar No matter how you design the layout of the Order Entry Screen it will always include the basic elements above. However, you are able to change the amount of space each element occupies on screen. The second screen shot below highlights many of the special features that can be added to the basic layout of the Order Entry Screen, features such as: Menu Navigation Bar / Half Height Menu Buttons Quantity Buttons / Seat Buttons / Adjective Buttons Coursing Information/ Small Running Total Additional Rows of POS Function Buttons

Order Entry

The two screenshots below show a single order displayed on two different configurations of the Order Entry Screen.

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Order Entry Title Bar

At the top of the Order Entry Screen is a Title Bar that displays the date & time as well as the POS Module that was used to open the current order.

Date & time information are read off the internal clock on each POS Workstation. And the internal clock on each POS Workstation must be synchronized with the fileserver. In other words, the Title Bar on each POS Workstations should always display the same date and time information. If the clocks on the POS Workstations are not properly synchronized your data may get corrupted.

Order Entry Status Bar

At the base of the Order Entry Screen is a Status Bar that displays key information about the current order. All of the information displayed on the Status Bar can be changed before finalizing the transaction.

For more information on changing the information displayed on the Status Bar see the sections on: Changing the table number or order number Transferring an order from one employee to another Changing the Customer Count Making a Transaction Tax Free Applying or changing Global Discounts

Menu Area
Menu Items are displayed on touch buttons on the body of the Order Entry Screen. The Menu Area may display items from standard menu groups as well as items from custom menu groups. But in general it is recommended that you display items in custom groups.
NOTE: The Menu Button Area may also display items from modifier groups. But modifiers buttons are more typically displayed on Forced Modifier Pop-ups.

You may configure the Menu Button Display to fit either 30 buttons or 60 buttons. Each POS Station is typically configured with a default Menu Group so that the same menu item buttons appear in the Menu Area every time you access the

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Order Entry Screen. Alternatively you may create default menu groups that are linked to the job class of the person using the POS Station, rather than to the station, itself. If you choose not to define a default menu group you may, instead, configure your system to display all the Menu Group buttons (rather than Menu Item buttons) each time you access the Order Entry Screen. No matter which menu items are displayed in the Menu Area, you may use the Menu Navigation Bar to call up menu items from a different menu group. Each menu button may be configured to display the name of the menu item or an item bitmap or both. The color of each menu button may be configured independently but it is recommended that like items are set to the same color. Menu buttons may also be configured to display one or both of the following quantities: The real-time quantity of remaining in-stock, or The quantity of the menu item that has been included on the current order Some of the buttons in the Menu Area may be configured to act as navigation buttons rather than as standard menu buttons. These navigation buttons can be useful for paging through a sequence of related groups, For instance, if a bar menu includes many groups of cocktails, you might use a [Next Group] button to page from one group to the next.

Displaying 60 Menu Buttons

Restaurant Manager provides an option to display either normal menu item buttons, or half height buttons. In normal mode, the POS will display a single menu group at a time. In half height mode, the POS displays two consecutive menu groups as shown below:

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Some special considerations should be addressed when choosing half height mode. First of all, the buttons are smaller, so they may be more difficult to press on a small touch screen. Secondly, the buttons may not be able to display as much text especially if you are using bitmaps; therefore, some of the item descriptions may be truncated. Also, it will take slightly longer to refresh the display in half height mode since there are 60 buttons rather than 30. In addition, care should be taken to organize the menu so certain groups are adjacent to one another. POS operation in half height mode is identical to normal mode except when the user chooses to display a particular menu group, that group is displayed as well as the next group in menu setup. The same rule applies when displaying speed groups. To enable half-height mode access the Group Button Sizes fields on the Menu Group Setup Form and select the Half Height option from the drop down list.

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Default Button Display

Default Group Linked to the POS Station You can define a different default menu group to display on the Order Entry Screen at each different POS Workstation. Simply note the number of the Menu Group or Speed Group you wish to use as a default, search for the following setting on the Station Configuration Setup Form: Menu Group to Show: xxx and then type the appropriate Menu Group or Speed Group number into the field alongside this setting. Default Group Linked to Job Class A new option that may be set in the Job Class set-up form allows for defining a default menu group to show. If the value is not set (??? value = 0), then the station configuration option Menu Group to show will be default. See the image below: <image should be replaced with the new one when available>

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Display Menu Groups

Display Quantities on Menu Buttons

Menu Item Buttons may be configured to display one or both of the following quantities: The real-time quantity of remaining in-stock, or The quantity of the menu item that has been included on the current order In-Stock Quantities You may also configure individual menu buttons to display the quantity of stock remaining in the prep areas. This In-Stock feature is configured on the Menu Setup Form and is usually enabled only for items that are getting low in stock.

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Current Order Quantity You may configure your system so that each Menu Item Button in the Button Area displays the quantity included on the current order. When this setting is enabled the quantity ordered is displayed prior to the item name and increments every time you touch a menu button. The partial screen shot below shows the quantity ordered displayed on the orange buttons labeled [Seafood Platter] and [Catch of the Day]:

To enable this feature use the [Search Settings] button on the Station Configuration Form to locate and enable the setting below: Display Ordered Quantity on menu buttons

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Menu Navigation Bar Order Detail Area

The Order Detail Area of the Order Entry Screen lists the menu items added to the order currently being processed. By default, when you add an item to the order it is tagged or highlighted in the Order Detail Area, as shown in the screenshot below. But you may use the [Search Settings] button on the Station Configuration Form to locate and disable the Auto-tag last item setting. <#insert new screen show w/ highlighted item and no quantity buttons:

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Tagging Items in the Order Detail Area

There are a number of operations like [DELETE] or [DISCOUNT ITEMS] that apply only to tagged or highlighted items. In other words, by default, these operations affect the last item ordered. However, if you touch or tag any other item listed in the Order Detail Area, these operations may be applied to other items, as well. There are two buttons alongside the Order Detail Area that assist in tagging and un-tagging mutilple items at once. The [ALL] button allows you to tag all the items on an order so that you may globally apply certain operations to all the items on a given order. The [CLR] button allows you to un-tag all the items that are currently highlighted. All of the operations listed below may be applied to individual items on an order. So before you touch the Function Button you must first tag at least one item on the Order Detail Area: [2 for 1 DISCOUNT] [CHANGE COURSE] [COMBO UPSIZE] [DELETE] [DISCOUNT ITEMS] [EDIT MODIFIERS] [ITEM HOLD] / [UN-HOLD] [PRICE ADJUST] [RE-ORDER] [SPLIT ITEM] / [UNSPLIT ITEM] [TIMED SEND] <# add hyperlinks to each operation and see about including the operations below: [SPECIAL INSTRUCTIONS] [EDIT MENU ITEM] [IN-STOCK QUANTITY] [RECIPE LOOK-UP] >

When the order gets long you may use the buttons on the right to move of the Order Detail Area displays buttons for navigation up and down through the list of items already added to the order. There is a scroll bar under the Order detail area that allows you to move right and left. You may use the Station Configuration Setup Form to determine how much space this area take up on the Order Entry Screen. And you may use the Order Detail Area Layout Form to determine the specific information displayed in this area.

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The Order Detail Area of the Order Entry Screen can be configured to display any or all of the following data in the order you prefer: Quantity Menu Item Course Seat Time Sent Price Special Instructions and Modifiers are displayed in the Menu Item area directly under the menu item theyre linked to. You may use the POS View Check Layout form to configure the Order Detail area of the Order Entry Screen: Setup Screen Layouts POS View Check Layout

configure this area to show any of the following details: Item Quantity Time Sent Price Seat Number Course This form shows the Available Columns that can be displayed on the Order Detail Area. The columns enabled on this form are displayed onscreen in the order theyre listed. (i.e., the top item is the leftmost column and the last item is the

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rightmost column). You can rearrange the columns by clicking on the column of interest and dragging it to a new location. You can also adjust the percentage of the screen to use for each column. If you uncheck the box Column Enabled the column is not displayed on screen. There are settings on the Station Configuration Setup Form that control the amount of space dedicated to the Order Detail Area of the Order Entry Screen. These settings appear on the Station Configuration Setup Form to give you to option of configuring different POS Workstations with different settings:

Space for View Check are (percentage)

Enter here the percentage of space you want to allocate for the view check. The view check area occupies the left portion of the order entry screen. It consists of a scrollable window that shows the items on the guest check. A larger value makes more room for the view check and allows more columns to be visible without scrolling, but reduces the space for displaying menu items. The default value of .38 should suffice for most applications. This is restricted between the range of 20% - 50%. The default value is 38%.

Text Width for View Check

Enter here the width in percentage that is relative to the system default. The valid range is 50-200 where 50 corresponds to 50% of normal width (skinny text), and 200 corresponds to 200% of normal width (wide text). Recommended is100.

Text Height for View Check

Enter here the height in percentage that is relative to the system default. The valid range is 50-200 where 50 corresponds to 50% of normal height (short text), and 200 corresponds to 200% of normal height (tall text). Recommended is100.

Large Font for Running Total

You can configure the running total to print in a standard font or a large font by searching for and activating the following setting on the Station Configuration Setup Form: Large Text for Running Total

Button Areas
Function Buttons
The special operations that can be executed from the Order Entry Screen are controlled by POS Functions Buttons. Frequently used Function Buttons may be displayed at the base of the Order Entry Screen while less frequently used buttons may be displayed on a secondary screen accessed by touching the [MISC] button which also appears at the base of the Order Entry Screen.
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For more detailed instructions on configuring the Button Area of the Order Entry Screen see the chapter on Function Buttons and Macros. Most of the Function Buttons that can be activated from the Order Entry Screen are common to all three POS Modules. However there are some functions that may only be activated in one specific module. For instance, the [ASSIGN DRIVER] operation works only in the Delivery Module while the [REASSIGN SEATS] operation works only in the Tableservice Module. For a list of all the specific Function Buttons that may be displayed at the base of the Order Entry Screen in each POS Module, see the Function Button List.

Quantity Buttons Seat Buttons

If you configure your system with Advanced Seat Management, the Order Entry Screen will be configured with two additional [Seat] buttons that can be used to easily advance the seat number as you order menu items for customers in different seats.

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Station Configuration / Order Entry Options

There are multiple settings on the Station Configuration Form that affect the layout and operation of the Order Entry Screen. Most of them appear under the Order Entry Screen heading as shown in the screenshot below. But other key settings appear on different areas of the Station Configuration Form: Setup Station Configuration

Use the Station List on the Station Configuration Form to highlight the Master Configuration (or other station) where you wish to adjust the configuration of the Order Entry Screen. Then use the [Search Settings] button to locate and configure the following Order Entry settings: Bring up Menu Groups use this setting to display the menu group buttons for your entire menu each time you access the Order Entry Screen Advanced Seat Management use this setting to add Seat Buttons to the Order Entry Screen that can be used to raise or lower the seat number linked to a particular menu item. Prompt for Seat Number on the fly use this setting to generate a prompt for a seat number each time an item is added to the order.

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Menu Group to Show use this setting to define a default set of menu item buttons to display each time you access the Order Entry Screen.
NOTE: This setting gets overridden by the Bring Up Menu Groups setting above.

Function button rows / columns use the two function button settings to define the amount of space at the base of the Order Entry Screen required for the Function Button Area. Enter Numeric Customer Count use this setting to enable a prompt that allows you to manually enter the number of customers on each order Fractional Screen Width for Adjectives Number of Adjective Buttons use these two settings to define an area for displaying adjective buttons alongside the Order Detail Area. Enable Quantity Buttons -- use this setting to add Quantity Buttons to the Order Entry Screen that can be used to raise or lower the quantity of any item highlighted on the Order Detail Area of the Order Entry Screen. Space for View Check area (percentage) Text Width for view check Text height for view check use these three settings in configuring the Order Detail Area of the Order Entry Screen. Menu Item Buttons use this setting to define how many menu item buttons can fit in the Menu Area of the Order Entry Screen by selecting either the Normal display of 30 buttons or the Half Height display of 60 buttons. Auto-Tag last item use this setting to ensure that the last item added to an order is highlighted on the Order Detail Area of the Order Entry Screen. Display ordered quantity on item buttons use this settings to configure the Menu Item Buttons to display the quantity added to the current order displayed in the Order Detail Area of the Order Entry Screen. The following settings on the Station Configuration Form also affect the Order Entry Screen: Automatically Begin New Order use this Delivery Mode setting to make the Order Entry Screen the default POS display. This setting is used in Quickservice establishments that settle orders as soon as they are rung up.

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POS Operations
Opening a new Order
The procedure for opening a new order depends on a variety of configuration options including whether: Enhanced Password Control is enabled and Employees identify themselves with passwords, badges or fingerprints

Advance Orders
In the Delivery Module you may use the Delayed Send feature to take an order that shouldnt be readied for delivery until later in the day. In the Table Service Module you may use the Timed Send feature to take an order and delay sending it to a prep area for some specified time measured in minutes. However, if you wish to configure your system to process orders for future dates you must purchase the Advance Orders Add-on Module and then configure it on the Station Configuration Setup Form. When the configuration is complete an Advance Orders Button you may use to take orders for a future date will appear at the base of the POS Status Screen(s):

To take an order for a future date:

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Cashier banking and server banking are two different methods used by the Restaurant Manager POS System for tracking payments and settlement. Before configuring settlement operations it is important to decide which banking method you will use. Whichever banking method you select, the staff responsible for processing payments will use the POS Settlement Screen to finalize individual transactions.

Banking Methods
You must select between Cashier Banking and Server Banking when configuring your POS System to track payments and settlement.

Server Banking
In a Server Banking system, waiters and waitresses carry their own banks and settle transactions, themselves. The system simply tracks the server responsible for each order and keeps a tally of sales made by each employee. When employees clock out, the system automatically prints a Revenues Report which shows their sales broken down by method of payment along with other information necessary for reconciling the servers bank. To enable Server Banking you must enable the Print Revenue Report setting at all POS Workstations where servers are allowed to clock out. Printing this Revenue Report then becomes part of an automated clock-out procedure. Systems that are configured for Server Banking are usually configured to track Tip Earnings, too. In fact, a prompt for total tip earnings may also be made part of an automated clock-out procedure.

?Payments & Settlement

Cashier Banking
In Cashier Banking cashiers settle transactions to a cash tray and are responsible for balancing their tray at the end of the shift. Cashiers begin their shift by logging onto the system and declaring the starting amount in their cash tray with the [Initialize Tray] function button. At the end of their shift they use the [Finalize Tray] function button to take their cash tray off line and then print a [Cash Tray Report] to reconcile their tray. Cashiers are not allowed to clock out of the system until they declare the final cash tray balance. Cashier banking requires that: 1) There is Cash Drawer connected to the printer port of each POS Workstation that is serving as cashier station; and 2) You have activated the "Require Cash Tray Init setting at each of these cashier stations. It is recommended that any given POS system be configured to use a single method of banking. However, it is possible to configure some POS Workstations as cashier stations while other stations are dedicated to processing server banking transactions. If you wish to allow both Cashier Banking and Server Banking at a single station you must enable Dynamic Cash Tray Numbers. In quickservice establishments that use Cashier Banking, transactions are usually settled immediately, when the order is entered. In this environment, you should the Settle function is usually linked to the Send function so that the order is automatically sent to the Prep Area (or displayed on the General Message Area) when settlement is processed. In other systems that use Cashier Banking, you may wish to dedicate some stations as order taking stations and other stations as settlement stations. In this situation it is recommended that you: 1) Configure the cashier stations with the Direct to Settlement option that allows them to access the Settlement Screen directly from the Status Screens. 2) Prevent settling transactions at the order entry stations. If certain POS stations are dedicated cashier stations, it is recommended that you configure settlement "Fast Buttons" to make the settlement process speedier. No matter how you configure the settlement process, you must define all forms of payment accepted in your establishment from the Forms of Payment Setup

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Form, including settlement to Guest Accounts, Employee Meals, and some kinds of coupons. Six forms of payment are hard coded into the system: Cash for all cash payments Check for all payments with personal checks or money orders Visa/MC for all payments with VISA or MasterCard credit cards. You may choose to disable this form of payment and create separate payment types for these two types of credit cards. This is the only one of the six standard forms of payment for which you can enable online credit card authorization. Guest for all checks you pick up on the house when a customer is served but not charged. Void for all checks that are cancelled or deleted On Account for use in conjunction with the Guest Account Module, this form of payment allows you to post a transaction to an account for settlement at a future date. See Posting a Transaction to a Guest Account. These six forms of payment can be disabled if you prefer not to use one or more of them. You can also supplement these forms of payment with up to 93 additional forms of payment.
Note: All methods of payment defined in this setup form can be used with both Cashier and Server banking.

Server Banking requires that you configure the system to prompt for Employee Number when an order is opened or that you activate Enhanced Password Control. RESTAURANT MANAGER keeps a tally of sales for each employee. When employees clock out they must print a Revenues Report which shows their total sales broken down by method of payment for reconciling with server banking. Delivery Driver reconciliation is a form of Server Banking. Cashier banking and server banking can be used simultaneously; however strict operational procedures must be established. When mixing cashier banking and server banking, servers and delivery drivers MUST NOT settle their transactions at a cashier terminal.

?Initial Configuration
Forms of Payment Setup Form
You need only access the Forms of Payment Setup Form if you wish to supplement the six forms of payment that are hard coded into your system. In

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the example shown below, more types of payment have been added to the default. Setup->Settlement->Forms of Payment

Whether your system is configured with Server Banking, Cashier Banking or both, you can use all Forms of Payment defined in this setup form. The setup form is organized as follows: Forms of Payment List Use the [ADD] button at the bottom of the Forms of Payment Setup Form to add new lines to this list. Then [TAB] over to the fields on the body of the screen to name and define the payment type. Forms of Payment appear on the POS Settlement screen in the same numerical order as on this setup form. However, on the setup form you also have the option of displaying the forms of payment in alphabetical order. The first six forms of payment cannot be renamed or deleted. However, they can be disabled if you prefer that one or more of them NOT appear on the POS settlement screen.

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Configuration Name When you press [Add], the temporary name that goes in the list is New Payment. Type in this field the name that you want to give to the new payment form.Default Excess Handling Choose what you want to label the excess payment - Change Due or Gratuity. Enabled Click on this box to enable the highlighted form of payment . If this box is not marked, the payment type will NOT APPEAR on the POS settlement screen. You can use the Enabled feature to disable any of the first six forms of payment that you do not accept in your establishment. You can also disable any temporary coupons or special offers that you no longer accept but which you will continue to track in sales reports, etc. Employee Meal Check this check box if you charge staff for meals and wish to include this information on payroll reports. Do NOT click on this box if employees pay for their meals as they consume them.
NOTE: If employees are charged a discounted price you must also configure an Employee Discount in the Discounts Setup Form and apply this discount to the employee's order BEFORE selecting an Employee Meal method of payment.)

Room Charge Check this check box only if your system is configured with an independent Hotel Management Package (see Property Management System) and you wish to create a form of payment that transfers charges to this package. Activating this feature means that payment will not be accepted in the restaurant, but rather, at a hotel front desk. Enabling this feature will cause a "Room Charge" receipt to print at the front desk as soon as the check is settled. CC Authorization Check this check box for each credit card form of payment that must be authorized via modem. See below for additional steps required to configure your system for online credit card authorization. Debitek Payment Check this box.. GiveX

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Check this box.. VMC Metro Check this box Button bitmap/color If you wish to put a bitmap on any Menu Item Button: Click on the ellipsis button that can be found in this section to call up an alphabetical listing of all the bitmap files in the library Double click on the bitmap you wish to put. (The image will appear on the Setup Form.) View actual size check this if you want to view actual size of display in POS Actions Open Drawer This option causes the cash drawer to open whenever a transaction is finalized using this form of payment. On split payments, if any of the payments has this option checked, the cash drawer will open upon finalizing the transaction. Allow Cash Back Check this option if you allow cash back from a credit card payment. Force Printing Receipt This option causes a receipt to be printed when finalizing a transaction using this payment type. On split payments, any one of the payments can trigger the receipt. Security Level This option sets the security level for selecting this form of payment during settlement. Discount Rate The Discount Rate is the percentage fee charged by the bank for processing credit cards. Because the bank also charges this fee on server tips, some establishments require their servers to pay the fees associated with credit card tips. For example, suppose the Discount rate is 3% for American Express. On a $20.00 transaction with a $3.00 tip, the credit card fee for the tip is 3% of $3.00, or 9 cents. This amount is added to the cash due amount on the Employee Revenues Report. Although in this example, the amount is merely pennies, it can add up to hundreds, even thousands of dollars over the course of a few months. In some jurisdictions, it is illegal to charge these fees to the waiters/waitresses. Check with your local jurisdiction before using this option.

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Doing a Credit Card Pre-Auth

A credit card pre-auth is initiated by pressing the CC Tab button from the Tabs main screen. Restaurant Manager will prompt you to swipe a credit card, then automatically pre-authorize the card for a preset amount. Depending on the system configuration, Restaurant Manager may prompt the operator to enter the pre-auth amount. Restaurant Manager will automatically authorize the card for the amount specified. If the card is approved, a receipt is printed and the Tab is initiated. The running total displayed at the bottom left of the order entry screen shows the check total as well as the amount tendered. For example, if the check total is $14.50 and the pre-auth amount is $50, it will show 14.50 / 50.00. Note: if the option Large text for running total is enabled, it does NOT show the pre-auth amount only the check total.

Repeat Authorization
A REPEAT authorization provides an efficient way of authorizing the same credit card for additional funds. Depending on your system setup, Restaurant Manager may display a warning when it is time to do a REPEAT authorization. The warning is by way of a flashing title bar. To execute a REPEAT authorization, choose the option Repeat CC Auth from the order entry screen. Depending on how your system is configured, this option may be located under MISC. When doing a REPEAT auth, Restaurant Manager may prompt the operator to enter the REPEAT auth amount, or it may default to a fixed amount depending on the system configuration. Once the amount is determined, Restaurant Manager will automatically add another payment on the settlement screen and copy all the credit card information from the initial pre-auth to the new payment. The new authorization is submitted for approval; however, Restaurant Manager does NOT print a receipt on REPEAT authorizations. If a REPEAT auth fails, it is recommended that you finalize the transaction immediately by getting the balance in cash, or an alternative form of payment. If the customer wishes to continue running a tab, you can start a new CC Tab with a different credit card once the initial tab is settled out.

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Complete Pre-Auth
This is the final step in a credit card pre-auth transaction. Because the check total will rarely (if ever) match the pre-authorized amount, Restaurant Manager provides an efficient means of balancing the transaction (i.e., making the authorized amount equal the amount due). After the Complete Pre-Auth option is executed, it cannot be undone and the system will no longer recognize the transaction as a credit card pre-auth. Therefore, this step should only be done when the transaction is final and the customer is ready to settle up. From the settlement screen, choose the option Complete Pre-Auth. On some systems, this option may be located under MISC. When the option is executed, Restaurant Manager will adjust the LAST payment so the total amount tendered exactly matches the total BASE amount. If there is an automatic gratuity, the gratuity amount is added to the last payment. While adjusting the amount tendered, Restaurant Manager tries to avoid credit card downgrades by keeping the adjustment within the limits defined in RMWin>Setup->Stations (Max allowable pre-auth adjustment). Only when the adjustment amount is within the limits set by this parameter will Restaurant Manager keep the original authorization code and adjust the amount. When the adjustment falls outside the allowable range, Restaurant Manager will take the following action: When adjusting to an amount below the Max allowable pre-auth adjustment, Restaurant Manager will discard the approval code for the pre-auth and add a new payment for the desired amount. When adjusting to an amount above the Max allowable pre-auth adjustment, Restaurant Manager will keep the approval code for the original pre-auth and add a new payment to make up the difference. Once the adjustments are complete, Restaurant Manager will submit the credit card(s) for approval and if the transactions are approved, it will print a consolidated receipt showing the approval codes and the amount of each. The consolidated receipt provides a space for the customer to write in a tip amount. If using the Multiple-Auth approach, the tip can be applied to any one of the existing authorizations (or split between them). See previous discussion regarding credit card downgrades.

PCCharge Credit Card Processing

Restaurant Manager now provides an alternative to the Datatran credit card processing interface. The PCCharge (developed by Go Software) interface allows you to process credit cards via the internet as well as directly using a standard modem.

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Program Architecture POS communicates with RMCCWIN via the file system, which in turn communicates with the PCCharge Payment Server via an OLE interface (ie. Directly to the Payment server, not via the file system). Note that RMCCWIN is limited to parsing and passing on instructions to the Payment Server.

Processor Selection Please note: We require that the processor the restaurant uses is supported by PCCharge in Restaurant Mode. You can find that out by going to: http://www.pccharge.com/products/PCChargeCerts.htm Setup Modem Recommended Modem: US Robotics Zoom, external. Install the modem Use diagnostic program to check for proper modem operation. PCCharge Payment Server Install PCCharge per Go Softwares instructions on the computer driving the modem. Configure PCCharge with the merchant and network processor information. Under the restaurant options on merchant setup, set the Authorization Expansion Factor to 125%. This will pre-authorize the amount of the check + %25 and avoid needing to do an authorization when adding the tip. Via the PCCharge interface, verify correct credit card processing by running a couple of cards and settling the batch. Make sure the Force duplicates option is unchecked Make sure the Use default processor flag is checked.

ASIs Credit Card Interface (RMCCWIN) Run RMCCWIN on the same computer running PCCharge. (RMCCWIN.exe can be found in the Restaurant Manager working directory. Click on the Stop button in RMCCWIN, and bring up the General Setup Screen (File->General Setup.) Select the PCCharge as the interface type.

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Enter the full path of the directory where the PCCharge Payment Server program resides (c:\progra~1\active-charge by default) Enter User1 as the user name. RMWIN Backoffice Setup Disable Allow tip revisions on credit cards in the Station Configuration for each station. Change Credit Card Authorization to PCCharge. ASIs Credit Card Interface, Optional Parameters (RMCCWIN) One can set the Merchant ID and processor by editing the RMCC.INI file that is located in the WINDOWS or WINNT directory. Set the following lines to the values you wish to use: RMCCProcessorID= RMCCMerchantNumber=

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Accounts Module
ASI has designed the accounts module to be flexible, providing a number of setup options to fine tune the way accounts are issued and used. Following are guidelines on configuring the Accounts module for common account types.

General Concepts Account Types Restaurant Managers original Guest Accounts database is being used to add the new Accounts functionality in version 11. To distinguish between different sets of accounts, we have introduced the concept of an Account Type. The functionality of each Account Type (and the accounts it holds) is determined through the different options settings programmed in the backoffice Accounts module. For example, a Gift Certificates account type can be programmed to print a voucher on a designated printer when issuing the gift certificate. Charging Accounts The most common use of accounts is for handling the sale on credit to preestablished customers. The customer is assigned an account number and he charges his purchases against this account. At the end of the billing period the establishment issues and invoice for all the charges incurred during the period. The account is settled upon receipt of payment. In this configuration the Restaurant Manager Accounts module allows you to establish credit limits to safeguard against overcharging the account. Prepaying into Accounts To eliminate the need to invoice customers, the accounts can be set up with a $0 credit limit. In this scenario the client pre-pays into his account so that he may charge against it at a future date. RM allows you to handle payments into an account from the POS using any of the enabled forms of payment. Split payments are also allowed. Gift Certificates Restaurant Manager can handle issuing and redeeming gift certificates by use of the Accounts module. Restaurant Manager generates a new account number for every gift certificate issued, applying a credit to the account for the face value of the Gift Certificate. Restaurant Manager can be configured to automatically generate the Gift Certificates numbers as well as to print the Gift Certificate on a designated printer.

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Accessing the Accounts Module To access the Accounts Module, run Restaurant Managers main backoffice program and select Accounts under the Addons menu option. The Accounts module main form will appear.

On the left is a list of the Account Types defined. You can add or delete Account Types by use of the buttons at the bottom of the list. You select an Account Type by clicking on the account type of interest. The individual accounts listed under the Account Maintenance tab are filtered according to the Account Type selected (highlighted.) The setup option tabs are also tied to the currently selected Account Type, allowing you to individually tailor the functionality of each Account Type. Note: To maintain backward compatibility the first account type is reserved for Guest Accounts and may not be deleted.

Guest Accounts
The first account type in the Accounts module is preset to handle Guest Accounts. Guest Accounts allows you to create in-house charge accounts and post any transaction to any existing account. Guest Accounts should be used like an accounts receivable package to track purchases and payments for each guest account. It includes reporting capabilities and generates invoices that cover any billing period you define.

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To work with the Guest Accounts Module you must: Install the software (p. 19). Enable the on Account form of payment (p. 191). Activate the Display Guest Account feature (p. Error! Bookmark not defined.). Define the individual Guest Accounts you wish to use (as described below) or import existing account information from another package (p. Error! Bookmark not defined.).
NOTE: If you allow customers to settle their account balance at the POS Stations, you should also create a Guest Account Payment category on the Paid In Setup Form (p. 235) and activate the Paid In Receipt feature (p. Error! Bookmark not defined.) so that you can manually write the Guest Account number on the Paid In receipt when payment is made.

Transactions are posted to Guest Accounts from the POS Module (p. 705). But the accounts, themselves, are set up and managed from the Guest Accounts Setup Form: Add-ons->Accounts

The fields on this setup form are organized under three tabs:

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Account Maintenance tab Use the fields under this tab to add new Guest Accounts, process payments and adjust account balances, temporarily rescind charge privileges, sort & print a list of accounts, and even import Guest Account data in ASCII format. Invoice Message tab Use the fields under this tab to create up to four lines of customized text that prints on each Customer Invoice. Guest Account Reports tab Use the fields under this tab to filter date and account parameters before printing Customer Invoices, Summary Reports or Detailed Reports. About Account Numbers Guest Accounts can be identified with any sequence of up to nine characters. Thus, you can create an account number (or code) that begins with the current year or the first four letters of the customers last name, etc. Existing Guest Accounts are listed in sequence on the left of the Guest Account Setup Form. The account codes are sorted first on number, then letter, and then on other special characters like dashes or spaces. Thus, 1234 comes before 98-001 which comes before A1234 which comes before SMIT-001. The first step in adding a new Guest Account is assigning this Guest Account code.
NOTE: If you are not using any special codes to identify the Guest Accounts, but rather wish simply to number the accounts in sequence, you should scroll to the bottom of the Guest Account List and note the last code number on screen before pressing the [ADD] button to create a new Guest Account.

Adding a New Account To add a new Guest Account: Click on the Add-Ons drop down menu and select the Guest Accounts option to call up the Guest Accounts Setup Form. Click on the [ADD] button at the base of the screen. (The system will prompt you to enter a new account number.) Type in any sequence of up to nine characters and press [ENTER]. Type the customers name in the [NAME] field. (It is recommended that you use the following format: <Last Name>, <First Name>, <M.I.>)

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Press [TAB] to move through the fields on this form entering all relevant information. (NOTE: The [PHONE] field holds only 12 characters so you must NOT USE parentheses when entering the area code.) Click on the [BALANCE] button if you wish to create a starting balance for the account. Editing Customer Information To edit information in an existing Guest Account: Click on the Add-Ons drop down menu and select the Guest Accounts option to call up the Guest Accounts Setup Form. Scroll through the list on the left of the screen to locate the appropriate Guest Account Number OR click on the [LOCATE] button (described below) to locate a particular customer by name. When a Guest Account is highlighted in the list on the left of the screen, press the [TAB] key until the cursor appears in the field you wish to edit. Type in the new information you wish to record and press the [TAB] key until the cursor returns to the customer list on the left of the screen.
NOTE: If you wish to record a payment or change the account balance, you must press the appropriate button at the base of the screen as described below.

Locating a Particular Guest Account If you wish to locate a particular Guest Account Number, simply scroll through the accounts displayed on the left of the Guest Accounts Setup Form until you see the account you wish to work with. If you wish to locate a particular customer by name: Press the [LOCATE] button at the base of the Guest Accounts Setup Form to call up the Locate Dialogue Box. Type in the first or last name you wish to locate and press [ENTER]. (The customer name that best matches the name you entered will appear on screen.) Click the [YES] button if the information displayed corresponds to the account you wish to locate or click on the [NO] button to find the next closest match to the information you typed into the Locate Dialogue Box. Issuing Account Invoices RESTAURANT MANAGER can issue invoices for any period within the current year. To issue account invoices:

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Click on the Add-Ons drop down menu and select the Guest Accounts option to call up the Guest Accounts Setup Form. If you wish to print a special message on the invoice, click on the Invoice Message tab and type in up to four lines of text. (The Invoice Message appears on the upper left-hand side of the invoice.) Click on the Guest Account Reports tab to call up the Guest Accounts Report Setup Form (p. Error! Bookmark not defined.). Click on the [Customer Invoices] check box in the Report Type section. Click on the down arrow beside the [Date Filter] field to select the date filter you wish to use. (NOTE: If you select Set Manually you must type the date range you wish to work with in the date fields.) Click on the appropriate destination in the Report Destination section. If you wish to print invoices for a subset of the existing accounts, type the appropriate range of accounts in the Account Filter section of the screen. (See page Error! Bookmark not defined. for more information on how account codes are sequenced.) Click on the [GO!] button to issue the Customer Invoice(s). Processing Payments To record payments and post them to an account: Locate the account to which you wish to post a payment as described on page Error! Bookmark not defined.. When the account is highlighted on the left of the Guest Accounts Setup Form, click on the [Payment] button at the base of the screen, type in the payment amount and click on the [OK] button. Adjusting an Account Balance Account balances are automatically adjusted every time an transaction is posted to an account (p. 705) and every time a payment is recorded (p. Error! Bookmark not defined.). To make a manual adjustment to an account balance from the Guest Accounts Setup Form: Locate the account you wish to adjust as described on page Error! Bookmark not defined..

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When the account is highlighted on the left of the Guest Accounts Setup Form, click on the [Balance Adj.] button at the base of the screen. Type in the new account balance and any note you may wish to record about the adjustment. Then click on the [OK] button.
NOTE: For accurate record keeping, it is highly recommended that you note the initials of the person making the adjustment and the reason for the adjustment

Denying Charge Privileges to an Account There may be times when you wish to continue billing and reporting on a client but deny them further charge privileges. To deny credit to a particular account: Locate the account to which you wish to deny credit as described on page Error! Bookmark not defined.. When the account is highlighted on the list on the left of the Guest Accounts Setup Form, click on the [Charges Allowed] checkbox until the check mark disappears. To re-instate charge privileges, simply click on the [Charges Allowed] checkbox again. Deleting an Account RESTAURANT MANAGER only allows you to delete account with a zero balance. If you simply wish to deny further charge privileges to a particular account simply follow the steps described above. You may also set an account balance to zero in order to delete it. To delete an existing Guest Account: Click on the Add-Ons drop down menu and select the Guest Accounts option to call up the Guest Accounts Setup Form. Locate the account you wish to delete (as described above). When the account is highlighted in the list on the left of the screen, click the [DELETE] button at the base of the screen. Guest Account Reports You can issue reports on all existing Guest Accounts from the Guest Account Report Setup Form: Add-Ons | Guest Accounts | Guest Account Reports tab

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This form is organized into four sections: Report Type Click on the report type that you wish to issue. The Summary Report shows all transactions for all accounts including purchases, payments and balance adjustments. The Detailed Report shows detailed item purchases for each account. Issuing account invoices is described on page Error! Bookmark not defined..
NOTE: An example of each report type appears in the Overview of Reporting Capabilities booklet.

Date Filter Click on the down arrow beside the date filter field to select any date range within a given year. If you select the Set Manually option, you must type the desired date range in the date fields. Destination Click on the checkboxes in this section to indicate whether you wish to send the report to the printer, the screen or save it to file. If you wish to view an account transaction history, you should issue the Detailed Report to Screen.

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Account Filter Use the fields in this section to filter the accounts that are included in the report. (See page Error! Bookmark not defined. for more information on how account codes are sequenced. Importing Account Information If you have information on existing Guest Accounts in another software package, you can import that information into your Guest Accounts Module. To do so, you must first export the existing data in ASCII format. Then, to import the ASCII data into RESTAURANT MANAGER: Click on the Add-Ons drop down menu and select the Guest Accounts option to call up the Guest Accounts Setup Form. Click on the [IMPORT] button to call up the Import Accounts dialogue box. Click on the [BROWSE] button and use standard Windows Procedures to identify the file that you wish to import and click on the [OPEN] button.
NOTE: Importing a Guest Account file will overwrite any guest account information that has already been recorded in the Guest Account Module. It is recommended that you import data only when setting up a new system.

Warning: Special care should be taken NOT to enable automatic numbering of guest accounts. If automatic numbering is enabled, you will not be able to make payments into existing accounts.

Automatic Discounts Accounts can be configured to apply an automatic discount. To activate an automatic discount for an account go to RMWin->Add Ons->Accounts. Find the account number of interest and choose a discount. Whenever this account is chosen in the POS Order Entry screen, the discount will be applied automatically. Note the discount will override any previously applied discount. The discount is also applied when the account is chosen during settlement. Caution should be used when doing split payments to multiple accounts. If the accounts have different discount rates, the rate of the last account will override the others. When automatic discounts are used, ASI recommends against doing split payments involving multiple accounts to avoid confusion in the discount rate. Automatic discounts do not work with the on-line club interface (TAI interface).

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Gift Certificates Configuring a Gift Certificates Account Type Following are suggestions on how to configure the Accounts options for use with Gift Certificates. The sub-titles mirror the descriptions on the setup tabs in the Accounts module. First, you will have to create a new Account Type to handle Gift Certificates. To create a new Gift Certificate Account click on the ADD button. The NEW ACCOUNT type is appended to the list box showing all the Account Types.

General Options Enable: Check this box to enable the account type at the POS.

Description: Enter the text you wish to see on the button used to issue the Gift Certificates. This text is also used as the name for the Account Type. Enable expiration dates: Check this box if you wish to put a limit on the time the gift certificate is valid for. Restaurant Manager enforces expirations dates by requiring a password to override Gift Certificates redeemed past the expiration date. Expiration Period: Set the number of days the Gift Certificate will be valid for (from date of issuance)

Issuing Options Required Security Level to Issue: Limits the employees allowed to issue Gift Certificates. See the Restaurant Manager Manual for a detailed description of how Restaurant Manager implements security. Prompt for Reference: Checking this will prompt for the text to print on the Gift Certificate. This can be the name of the beneficiary or some other personalized text. Prompt for Expiration Date: Allow new accounts If checked, will allow the issuer to modify the expiration date.

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From POS: This must be checked, since a new account must be automatically created upon issuing a Gift Certificate. Prompt before adding New account: Probably not necessary when issuing a Gift Certificate. Leave unchecked. Auto-Numbering: You must check this option if you wish the Gift Certificate reference number to be assigned upon issuance. Leave unchecked if the sequence numbers are pre-printed on the Gift Certificate. Next number to use: This number is automatically incremented every time a Gift Certificate is issued AND the autonumbering is enabled. We recommend you decide on a range of numbers that will be used for Gift Certificates, and then set the starting number of the range here.

Print Options Print Voucher: This must be checked to print Gift Certificates.

Wait before printing Voucher: Check this if you wish the program to pause before printing the Gift Certificates. This gives you time to turn the printer on, insert the correct paper, and make any other adjustments necessary before printing. Security level to reprint: We strongly recommend you only allow managers to reprint Gift Certificates to avoid issuing multiple gift certificates on one account number. The reprinting of Gift Certificates at the POS is sometimes necessary because of printer malfunctions and other anomalies. Primary Output Printer: Select the printer to use for printing the Gift Vouchers. The printer selected must have a unique name that can be used throughout the network. If the printer name is not included in the combo box list, simply type it in. Template document: Layout used to print the gift certificates. Use the Select and Design template buttons to position the Gift Fields on the Gift Certificate. See below for instructions on how to use the Template Layout editor. Redemption Options Security Level for Credit Limit Override: Security Level for

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Expiration Date Override: Security Level to Change Expiration Date: Configuring Printer Drivers for Gift Certificates Windows 95/98 Set the paper type to Custom for the tray being used. Windows NT In testing. Call ASI for more info. Using the Template Editor The Template Editor allows you to select and layout the information printed on Gift Certificates. The paper used to print gift certificates can be any size supported by your printer. However, in most cases you will use standard preprinted gift certificate forms. These come on letter sized paper, 3 to a page (8.5 by 3.66) and are perforated to allow easy separation of each certificate. To use them with Restaurant Manager, you must first separate the Gift Certificates along the perforations so that they can be fed to the printer one at a time, just as you would with envelopes. To launch the Template Editor, click on the Design Template button under the Print Options tab. The screen below will appear:

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The list on the left contains the printable variables for the gift certificate. To add a variable Click, drag, and drop the variable on the desired position on the layout. To delete a variable Click, drag the variable on to the variable list or select the variable and press the delete key. To change the look of the variable Select the variable to modify and use the format buttons at the top of the screen to change the font, size and other properties. To add free text Click, drag, and drop the Text Field item on the desired position on the layout. A window will pop up prompting you for the text to display and several formatting options.

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Configuring POS stations to print Gift Certificates In a typical configuration, a laser or ink jet printer will be used to print gift certificates. This printer will be connected to one of the computers on the network. If you wish to issue gift certificates from multiple stations, you must share the printer so that it may be accessed from those stations. Also, since the Accounts module does not provide for saving specific printer settings (tray to use, paper size, etc.) we recommend you define a printer specifically for use with gift certificates (GCPrt, say). You should keep the name of the printer to 8 characters or less to avoid sharing problems associated with long printer names. Issuing Gift Certificates at the POS Once you have configured the Accounts Module to handle Gift Certificates, you can perform all Gift Certificate handling from the POS. To issue a Gift Certificate: Start a new order (Fast Transaction) Immediately go to the settlement screen Touch MISC button. The following pop-up window will appear.

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Select the Account Options button. This will bring up another window containing a Redemption button followed by a list of Issuing buttons, one for each Account Type defined.

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Select the Issue Gift Certificate button. You will be asked to confirm the generation of a new Gift Certificate Account.

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Enter the amount for the Gift Certificate

Enter Reference text (if enabled). This can be the beneficiarys name if you wish to make the Gift Certificate nominative, or any other text. Enter/modify the expiration date (if enabled). At this point a screen showing a summary of the Gift Certificate settings appears:

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By selecting the Modify button you can change any of the previously entered settings. Otherwise select the OK button to continue issuing the Gift Certificate. On selecting OK, Restaurant Manager automatically applies the credit amount to the newly created Gift Certificate account as a negative On Account form of payment entry (see screen below).

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Settle the Gift Certificate sale by using any of the available forms of payment, just as you would for a regular order. Confirm Gift Certificate printing (if confirmation is enabled.) The Gift Certificate will print at the designated printer. Using Macros to Issue Gift Certificates By use of Restaurant Managers macro capability you can greatly reduce the number of touches required to issue a gift certificate. If Gift Certificates are going to be used frequently you should create a macro to run from the main status screen (tables, tabs or delivery). See the Restaurant Manager main manual for details on programming macros. Redeeming Gift Certificates at the POS To redeem a gift certificate: Enter the order you wish to settle and go to the settlement screen. In the settlement screen, touch the MISC button, followed by the Account Options button. Select the Redemption button. You are prompted for the amount to apply from the gift certificate to settle the check. If the amount of the check exceeds the
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face value of the gift certificate being redeemed, simply enter the face value. You can then finish settling the check by applying another form of payment once the Gift Certificate redemption has been processed.

Enter the Gift Certificate account number using the screen keypad and select OK. A confirmation screen like the one below the will appear. The Current Balance will be negative, indicating a credit amount for the account.

On confirming the gift certificate account the main settlement screen will return, showing an On Account form of payment that corresponds to the redeemed gift certificate. At this point you can add other forms of payment if required to complete the settlement (split payment), or select the Finalize button to complete the settlement.
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Prepaid Cards (or Gift Cards) In this scenario, the account numbers are prerecorded on credit sized cards. The cards can be purchased (prepayment into the account) at the POS and then used to actually purchase goods and services from the establishment. This configuration avoids having to issue a voucher (gift certificate), and speeds up the sale process. Configuring a Prepaid Cards Account Type Most of the configuration options are identical to those set under the Gift Certificates Account type. Only the options that are set differently are documented below. General Options Same comments as under Gift Certificates.

Issuing Options Auto-Numbering: You must not have this option checked, since the account numbers are prerecorded on the prepaid cards and will be read into the systems at the time they are paid for at the POS.
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Print Options Print Voucher: the prepaid card. This must be unchecked since the voucher is replaced by Not applicable for prepaid cards. Not applicable. Not applicable.

Security level to reprint: Primary Output Printer: Template document:

Redemption Options Same comments as under Gift Certificates. Issuing Prepaid Cards at the POS Issuing Prepaid Cards is essentially the same as issuing Gift Certificates, save for the way the account number is entered (by swiping the card through the Magnetic Stripe Reader), and the elimination of the certificate printing. Using Prepaid Cards to Settle an Order Follow the same steps as for Gift Certificates. When prompted for an account number, swipe the prepaid card through the Magnetic Strip Reader.

Account Expiration Time RM provides the ability to specify an expiration date and time for any account. Since gift cards and gift certificates are implemented as accounts, they too can be programmed to expire at an exact date and time. If you create new accounts (i.e., issue gift cards and/or gift certificates) from POS and you wish to specify an expiration date/time, then you must check the option Prompt for expiration date in RMWin->Add Ons->Accounts. This option is under the Issuing Options tab. With this option checked, the POS will prompt for an expiration date when issuing a gift card or gift certificate.

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Note: If Prompt for expiration date under Issuing Options tab is grayed out, click General Options tab and check the box Enable expiration dates.

If you wish to prompt for an expiration time in addition to the date, then you must check the option Prompt for expiration time when creating new Accounts from POS, located under RMWin->Setup->Station Configuration.

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With this option checked, the POS will prompt for an expiration time immediately after prompting for the date. If you do not check this option, then the expiration time is assumed to be 23:59:59 (the end of the expiration date).

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You may view and/or modify the expiration date / time from RMWin->Add-Ons>Accounts, under the Account Maintenance tab.

Gift Cards
Entry of Guest Account Number If you issue gift cards, or if your guest accounts are issued magnetic cards with their account number, you may choose to disable the touch screen when entering the account number. This forces the user to swipe a card, rather than use the touch screen to enter the account number. This option is provided for protection against employee fraud. If an employee knows a valid gift card number or account number (or if they correctly guess a valid number at random), they can easily settle to that account by choosing On Account payment type. If a transaction is paid for in cash, the employee can thus settle using On Account and pocket the cash. To prevent this from happening, go to RMWin->Setup->Station Configuration, and UNCHECK the option Enable Touch Screen on Guest Accounts.

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Centralized Gift Card Interface

ASI Centralized Gift Card Interface is ideally suited for multi-location businesses, allowing you to issue gift cards that are redeemable from any location. All gift transaction activity is available online at http://www.rmgiftcards.com, by use of an assigned user name and password. The Gift Card interface forms part of ASIs credit card interface program, RMCCWIN. System Requirements ASIs Credit Card interface program, RMCCWIN.EXE Broadband Internet Access

For information on how to setup centralized gift cards see the Restaurant Managers Installation Guide.

Foreign Currencies
RESTAURANT MANAGER can handle two currency types -- a primary currency and a secondary currency. The primary currency is the default currency used by the system. In order to accept a second currency, you must enter the exchange rate and other information relating to the secondary currency in the Foreign Currencies Setup Form. This information can be changed whenever and as often as necessary. All changes are applied to the POS Module immediately, even when a session is open and orders are pending. The secondary currency can be applied during the settlement process to calculate change, etc. To settle a transaction using a secondary currency, press the [MISC] button on the Settlement Screen. For reporting purposes all transactions settled in a secondary currency are converted to the primary currency using the exchange rate in the Foreign Currencies Setup Form. Setup->General->Foreign Currency

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The following fields appear in the Foreign Currency Setup Form: Primary Currency Type a name in this field that identifies the primary currency accepted in your establishment. Secondary Currency Type a name in this field that identifies a secondary currency accepted at time of settlement. This name appears on receipts for transaction settled with a secondary currency. Exchange Rate Type in the multiplier that converts the primary currency into secondary currency. For example, if the primary currency is US dollars and the secondary currency is Japanese Yen and 1 USD is equal to 106 Yen, then the exchange rate is 106. This multiplier is used to calculate check amounts in the secondary currency at the time of settlement. Transaction amounts are always presented in the primary currency on sales reports. You may change the exchange rate multiplier at any time. The change takes effect immediately at the POS terminals. Number of decimal points

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The final option allows you to define the number of decimal places used in the secondary currency. (The number of decimal points in the primary currency can be affected by the way tax calculations are rounded.)
NOTE: If you only use a single type of currency, it is recommended that you set the secondary currency type to the same as the primary, and enter an exchange rate of 1.000

Customer (Pole) Display

By default the customer display is NOT cleared once a transaction is finalized, so that the change due number is visible until a new transaction is initiated. To force the clearing of the display at the end of a transaction, check the box found at Setup->Stations->Devices->Customer Pole Display->Clear Customer display after settlement.

POS Operations
The Settlement Screen
Transactions are always settled from the Settlement Screen shown below:

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The area at the lower right labeled Summary Information shows sub-totals for various components of the order. All these figures may be adjusted from the Order Entry Screen which you can access by touching the [Cancel] button. For details on adjusting any portion of a transaction, see the chapters on price adjustments, discounts, taxes, gratuities and Cash Trays. The forms of payment accepted in your establishment are displayed on buttons in the area on the upper right of the Settlement Screen. These payment buttons are defined on the Forms of Payment Setup Form. This Forms of Payment setup form allows you to configure standard forms of payment such as Cash or Check. It also allows you to create payment buttons that link to third party software for online credit card processing or for adding room charges to a front desk or Property Management System. However, the Forms of Payment Setup Form is NOT used for configuring your system to accept gift certificates or to process payments On Account. These forms of payment must be configured using the Accounts Add-on Module which is purchased separately from the basic Restaurant Manager software. When you touch one of the payment buttons under the Method of Payment heading, the system prompts you for the amount tendered and then displays this amount in the Payment Information Area at the center of the Settlement Screen. The payment information is displayed on interactive buttons making it easy to modify the payment detail such as the tip or the cash back amount. The Payment Information Area can display an unlimited number of split payments on a single transaction. Configuration of the Settlement Function Buttons that appear at the base of the Settlement Screen are described in the chapter on POS Function Buttons. Accessing the Settlement Screen You may access the Settlement Screen from the Order Entry Screen using either the [Settle] or [Cash] Function Buttons. Alternatively, if the Direct to Settlement setting has been enabled, you may access the Settlement Screen directly from the POS Status Screens. Either way, you must first select the order or guest check you wish to finalize before you can access the Settlement Screen. Settle Button / Cash Button The Order Entry Screen is usually configured with a [Settle] Function Button that provides access to the Settlement Screen. Some systems may also be configured with a [Cash] button that not only calls up the Settlement Screen but also sets the Form of Payment to cash by default. You can use the POS Function Buttons Layout Setup Form to determine whether the [Settle] and [Cash] function buttons appear on the Order Entry Screen. From the POS Settlement Screen you may apply multiple forms of payment to a single transaction. Applying multiple payments to a check is a process known as

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Split Payments that does not involve creating separate or split checks. Split Checks are described separately in the chapter on Checks & Sales Receipts. From the Table Service and Delivery Modules you may settle multiple orders simultaneously to cash without accessing the Settlement Screen. When you use the Settle All function in Table Service or the Auto Cash Settle function in the Delivery Module the system will NOT access the POS Settlement Screen. Instead, you will be prompted to select an individual employee and all the open orders linked to that employee will automatically be settled to cash. All these and many other settlement configuration options are described below in the section titled Initial Configuration. Operational details including Voids, PaidIns and Paid-Outs are described in the section on POS Operations.

Controlling the Cash Drawer

Initializing the Cash Tray If you are using Cashier Banking to track sales transactions, then each cashier must initialize their Cash Tray at the start of their shift. Changing the Drawer assigned to a Tray

Adjusting Transaction Amounts

Discounts Coupons Taxes Tips & Gratuities

Entering the Amount Tendered

Deleting Payments Split Payments

Finalizing the Transaction

Your system can be configured to process settlements in different ways (p. 432). In most configurations, checks are settled as follows: Press the table button (or order button) on the POS Status Screen that corresponds to the order you wish to settle.

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Press the [SETTLE] button at the base of the Order Entry Screen to call up the Settlement Screen (p. 621).
NOTE: As described on page XX, you can press the [CASH] button instead of the [SETTLE] button, to record and finalize a cash payment with the touch of a single button.

Press the button corresponding to the type of payment presented by the customer. A dialogue box appears with the actual amount of the check in the payment amount field, a numeric touchpad for editing this amount and a series of buttons representing round dollar amounts:

You can press [ENTER] if the customer tenders exact change. Or press the appropriate round dollar amount button. Or type in the exact amount presented by the customer.
NOTE: If you type in an amount less than the total amount of the check, RESTAURANT MANAGER will process split payments as detailed on page 710.

Comment [AEM1]: groupsel.wmf (Select group)

Comment [AEM2]: settlecon.wmf (Settle confirm)

When you have entered payment amount(s) to cover the check in full, RESTAURANT MANAGER prompts you to review all settlement information on screen and finalize settlement by pressing [YES]. When you confirm settlement, the POS Status Screen appears again. You will notice that the table button (or order button) corresponding to the order you just settled no longer appears on the Status Screen.

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If there is an error in any information on this screen you must press [NO] or [CANCEL] to adjust the payment information.

Saving a Transaction for Future Settlement

In the Tableservice Module, the Send to Tabs button can be used to remove a transaction from a table without actually settling the transaction.

Revising Settlement
An enhanced browse utility that helps for a quick search of a check for revising settlement. This utility is also used in Re-Print Check, Recall Check and Re-Print CC Transactions. (sample screen shot below for revise settlement)

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Filters The list of checks displayed in the browse can be streamlined/limited by using the filters listed below. (Note: If the filter function cannot find the specified key, it reverts the display back to the previous filter. Active filter is displayed at the bottom right of the browse window.) Order No. Prompts the user for a numeric input as Order No. The system then searches the list of checks and displays a single check (since Order No. is unique). Table No. Prompts for a numeric input as Table No. Displays all checks done in the table specified in the input. Fast Trans Displays all Fast Transactions. Tabs

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Numeric input is needed as Tab #. Displays checks with tab number equal to the input. Delivery Displays all Delivery Transactions. Employee The systems prompts with a selectable employees list. Displays all checks attended by the selected employee. Check Total Prompts for a value. Displays the checks with total equal to the input value. Payment Amount Prompts for a value. Displays the checks with amount equal to the input value. Date A date input is needed. Displays all transactions done on the date specified. Revenue Center Prompts with a selectable Revenue Centers list. Displays all checks done in the selected revenue center. Account No. After typing the needed account number in the dialog that appears, the checks displayed is limited only to the transactions done by the account number specified. Cash Drawer Displays transactions done through a specified Cash Drawer number. Phone Displays all transactions done by a customer having the specified Phone number. Payment Type A selectable payment types menu appears then displays all transactions having the selected payment type. Discount Type A selectable discount types menu prompts the user then displays all transactions with the same discount type as the selected one. Reference The user is prompted with a dialogue for typing in the text as reference. Displays all transactions having the typed-in text as reference.

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Show All Disables any active filter and displays all checks arranged by Order No. (sample screen shot of filter selection)

Non-Sale Transactions
Your RESTAURANT MANAGER system will track all non-sale transactions that affect the cash drawer balance. These transactions are recorded in the Cash Tray Report, etc. To properly track non-sale transactions you must always use the "Paid in/Paid out" button on the Main Status screen of the POS Module to open the Cash Drawer. From the Backoffice Module you can configure your system to track these nonsale transactions as follows: Define the categories you wish to use to track non-sales transactions in the Paid Out Setup Form (shown below).

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Access the General POS Configuration to activate the Cash Paid-Out receiptoption. Paid Out Setup Form Use the Paid Out Setup Form to define up to twenty categories for tracking non-sales transactions that may be processed during a POS session. These categories can be used to identify both "Paid In" and "Paid Out" transactions (i.e. cash deposited into AND cash removed from a Cash Tray.) Setup->General->Paid Outs

The setup form is organized in two columns: Number This column numbers each Paid Out category. These categories appear on a pop-up window in the POS Modules in the same order in which theyre entered here. Category

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Type the text you wish to use to describe a particular type of transaction. Because you cannot edit this text from the POS Modules, it is recommended that you create a MISC category in addition to specific categories like Food Invoice, Beer Supplier, etc. If your system is configured to print a receipt every time a non-sales transaction is recorded, the category text will print on the receipt. These categories also appear on the Cash Tray Reports, etc.
NOTE: If your system is configured with the Guest Accounts Module and you expect that some customers may wish to pay their account balance at one of your POS stations, you should create a Paid In category called On Account.

Paid Outs Report (wait for brian) The non-sale transactions for a particular sales session are listed at the bottom of the Cash Drawer Report. You can also issue a separate report detailing each non-sale transaction: Click on the Reports drop down menu and select the Session option. Click on the Paid Outs option to call up a filter form that you can use to filter the data that appears on the report (p. 583). Changing the Cash Tray

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Taxes
Restaurant Manager allows you to define a variety of tax types: Standard Sales Taxes are calculated as a percentage of price and are added to transactions after all prices are sub-totaled. VAT Taxes are also defined as a percentage of price but are included in the price of each item rather than as a separate line item when totaling a sale. Fixed Tax Surcharges are not based on the price of an item but, rather, on other parameters such as the amount of alcohol in a drink, etc. Restaurant Manager also allows you to set different parameters that control how and when these different taxes are applied. You may choose to apply different taxes to a sale depending on: The category (or Group Type) of each item sold (ex. Menu Items categorized as Food may be taxed differently than Menu Items categorized as Alcoholic Beverages) Whether or not the transaction includes items from a particular menu category or Group Type (ex. Some bars and nightclubs use VAT Taxes when selling only drinks but they switch to standard Sales Taxes when food is added to the check.) The Revenue Center to which the transaction is assigned (ex. Transactions assigned to the Carry Out Revenue Center may be taxed at different rates than transactions assigned to the Dine In Revenue Center.) The person or entity making the purchase (ex. Diplomats and non-profit organizations with tax free status need not pay taxes on their purchases. )

Taxes

Configuring your system to apply the appropriate taxes to each transaction involves three different Setup Forms: The Tax Table Setup Form The Group Types Setup Form The Revenue Center Setup Form The taxes themselves are defined in the Tax Table Setup Form (unless you are working with Fixed Tax Surcharges, in which case the surcharge amounts are defined on the Menu Setup Form.) The parameters that control when each tax is applied are configured on the Group Types and Revenue Center Forms. The logic for taxing transactions works as follows: Restaurant Manager links every transaction to a Revenue Center or department. Each Revenue Center, in turn, links to a Tax Table which includes all the taxes applicable in that Revenue Center. Each tax in this Tax Table is linked to appropriate items on the menu via the Group Types Setup Form. In addition to configuring the default parameters described above, you may also use the Backoffice Module to: Define certain Menu Items as permanently non-taxable. Create special Revenue Centers where no taxes apply. Configure Restaurant Manager to tax gratuities and cover charges collected by the house. From the POS Module you can manually adjust the default parameters and change the way transactions are taxed: You can make a specific transaction non-taxable. You can manually switch to a different Revenue Center that uses a different Tax Table or to a Revenue Center that is setup to be Tax Free You can manually switch to a different Tax Table without changing the Revenue Center, itself.

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Initial Configuration
Tax Tables Setup Form
The Tax Table Setup form allows you to define two different Tax Tables. But, in most installations the Revenue Centers all link by default to a single Primary Tax Table and there is no need to define a Secondary Tax Table. You can define up to five types of taxes in a Tax Table. Examples might include a 5% State Sales tax, a 1% City Sales Tax, a 6% State Liquor Tax, a 3% Grocery Tax, etc. Multiple taxes from a Tax Table may be applied to any given transaction, depending on the types of Menu Items being sold. You cannot, however, apply taxes from different Tax Tables to a single transaction. Use the Tax Tables Setup Form to define a Primary Tax Table: Setup Settlement Tax Tables

You can define up to five different taxes in each Tax Table by using the following data entry columns: Tax Name Click on a blank field in this column and enter the name of the tax type you wish to define

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Threshold Enter the minimum dollar amount to which each tax applies. (If, for instance, no tax is applied to sales of less than one dollar, enter ".99" in this column.) Leave this column at "0.00" if the tax should be applied to all sales. Percent Enter the percentage tax rate in this column. If you are defining a Fixed Tax Surcharge you must leave this field blank and define the tax surcharge amounts in the Menu Setup form. VAT Leave this box blank if you are defining a standard Sales Tax. Check this box if the tax is included in the price of the Menu Item. If you check this box, no additional sales tax will be applied to this item when the transaction is processed. On sales reports, however, you will see a breakdown of the actual price and the tax amount. (See VAT Taxes for more information on Value Added Taxes.) Rounding By default Restaurant Manager rounds taxes to the nearest penny. Click on the down arrow to the right of this field to select an alternative rounding method from the following options: Round up Round Down Nearest Tax Type The default tax type is set to Standard. Do not change this tax type unless you are defining special Canadian Taxes.
NOTE: After you define A Primary Tax Table with all the taxes that apply to sales in your locality, you must access the Group Types Setup Form in order to link the taxes to the items on your menu.

Secondary Tax Tables

As noted above, Restaurant Manager links every POS transaction to a Revenue Center or department. The Revenue Centers, in turn, link to a Tax Table which defines the types of taxes applicable in that Revenue Center. By default all Revenue Centers link to the Primary Tax Table. If you wish to link some of your Revenue Centers to a Secondary Tax Table you must change the Default Tax Table on the Revenue Center Setup Form.

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Using a Secondary Tax Table allows you to tax the same menu item at different tax rates that might apply to different types of transactions. For instance, in some localities, the Sales Tax applied to Carry Out sales is different than the rate applied on Eat-In sales. In this case you would need to define a tax called Sales Tax on both the Primary and the Secondary Tax Tables and enter the Eat-In tax rate in the Primary Tax Table and the Carry-Out Tax rate in the Secondary Tax Table. You would then need to create separate Revenue Centers for Eat-In and Carry Out sales and default to the Primary Tax Table for the first and the Secondary Tax Table for the second. The Secondary Tax Table also allows you to use VAT taxes on selected transactions while applying standard sales taxes to other transactions. This is a popular configuration in bar / restaurants where drink prices in the bar often include tax when customers order drinks only. (See the section on Smart Tax for details on configuring your system to accommodate VAT taxes on selected transactions.)
IMPORTANT: The Primary and Secondary Tax Tables are completely independent of one another. You cannot apply taxes from these different tax tables to the same transaction.

VAT Taxes
RESTAURANT MANAGER defines the VAT (Value Added Tax) as a tax that is included in the sale price of a particular item. For instance if you define a beer with a price of $5.00 and link that beer to a 10% VAT tax, RESTAURANT MANAGER will bill the customer $5.00 and record the transaction as a $4.55 sale and a 45 cent tax. If the beer is priced at $5.00 and taxed with a standard 10% sales tax, RESTAURANT MANAGER will bill the customer $5.50 and record a sale of $5.00 and a tax of fifty cents. There are VAT checkboxes alongside each tax in the Primary and Secondary tax tables that allow you to indicate whether the tax is a VAT or not. Restaurant Managers Smart Tax feature allows you to apply the VAT selectively.
NOTE: In addition to including tax within the sale price, Restaurant Manager gives you the option of processing transactions that include no tax at all, see Tax Free Sales.

Printing Tax Amount on Checks

If your system is configured with VAT taxes By default the guest check is configured to print

Tax Free Sales

There are various Setup Forms in the Backoffice Module that can be used to configure the processing of tax free sales:

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1) There is a checkbox labeled Taxable under the <Prices Tab> on the Menu Item Setup Form. Every time you create a new menu item it is, by default, defined as Taxable. If no sales tax should ever be applied to a particular item, however, you should uncheck this box. When this item is added to an order it will the price of the item will not be included when calculating the sales tax. 2) There is a checkbox labeled Apply Tax on the Revenue Center Setup Form. Every time you create a new Revenue Center it is, by default, linked to the Primary Tax Table. If no sales taxes should be applied to any of the transactions linked to a Revenue Center, however, you should uncheck the Apply Tax checkbox. There are two common reasons for configuring your system with a Revenue Center where no tax is applied: a) Some business wish to report separately on all their tax free sales. The easiest way to do this is to create a special Revenue Center called Tax Free Sales and then manually assign sales to this Revenue Center from the POS Module each time you process a tax free transaction. b) Some localities do not tax certain types of transactions, such as CarryOut transactions. To make sure transactions of this type are never taxed, you must create a Revenue Center where taxes are not applied and then configure the system to prompt for the appropriate Revenue Center at the beginning or end of each transaction. Alternatively, if one of more POS stations are normally dedicated to processing transactions that should be tax free you may use the POS Modes section of the Station Configuration Set-up Form to set a tax free Revenue Center as the default for these particular POS stations.

Smart Tax
Some restaurants that operate both a bar and a dining room choose to use different types of taxes in the bar than they use in the dining room. They generally apply VAT Taxes to drinks ordered in the bar and apply standard Sales Taxes in the dining room. But when customers in the bar order food, the business may wish to apply standard Sales Taxes in the bar, as well. Restaurant Managers Smart Tax feature identifies bar transactions that include food and automatically switches between the Primary and Secondary tax table when food is added to a bar order. The Smart Tax feature is activated when you enter a Tax Table in the field labeled Tax Table for Food on the Revenue Center Form. However to fully configure the Smart Tax feature you must access three different setup forms: The Tax Table Setup Form

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The Revenue Center Setup Form The Group Types Setup Form Tax Tables Access the Tax Table Setup form and create both a Primary and a Secondary Tax Table that each include all of the taxes applicable in your locality. The tax names and tax rates should be the same in both Tax Tables. However, the VAT check boxes should only be activated for the taxes on one of the Tax Tables, usually the Secondary Tax Table. Revenue Centers Decide which Revenue Center will be the default used at each of the POS stations in the bar and access this Revenue Center on the Revenue Center Setup Form. Make sure the field labeled <Default Tax Table> displays the Tax Table where the VAT checkboxes were activated, usually the Secondary Tax Table. Then access the field labeled <Tax Table for Use with Food> and enter the other Tax Table, usually the Primary Tax Table. Group Types Decide which menu items are considered to be food and then use the Group Types Setup Form to define them as such. When you access the form, highlight each Group Type that is used to categorize food items and click on the Food checkbox. To disable the Smart Tax feature for a given revenue center, simply set the field labeled Tax Table for Food to Use Default.
NOTE: When you open a POS order that is linked to a Revenue Center where Smart Tax is enabled, the tax table cannot be changed manually. To change the Tax Table in this situation you must first switch to a Revenue Center where Smart Tax is not enabled.

Fixed Tax Surcharge by Item

Some localities levy a tax based on the alcoholic content of certain beverages. For example, some areas might charge a 10 cent surcharge per ounce of alcohol content. In these situations, a standard percentage tax based on the selling price of the beverage cannot be used; instead a fixed tax surcharge must be applied to the sale. Fixed Tax Surcharges can be added to menu items or modifier items. If the bar menu is configured with modifier pop-up screens for selecting between brands of liquor it is recommended that you add the fixed tax surcharges to these modifier items. You must use three different Setup Forms to configure your system to apply Fixed Tax Surcharges:

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The Tax Table Setup Form The Group Types Setup Form The <Price Options> section of the Menu Item Setup Form To define the name of the Fixed Tax Surcharge: 1) Access the Tax Table Setup Form (Setup->Settlement->Tax Tables). 2) Click on the first blank line in the <Tax Name> column of the Primary Tax Table 3) Type in the name of the Fixed Tax Surcharge but leave the other columns blank. (NOTE: If you enter a number in the <Percent> column, the Fixed Tax Surcharge will not work.) 4) If you have defined any Revenue Centers that link to the Secondary Tax Table repeat steps 1 to 3 for this tax table, too. To link this new tax to specific types of Menu Items: 1) Access the Group Types Setup Form (Setup->Menu-> Group Types) 2) On the left side of this form highlight a Group Type category to which the new Fixed Tax Surcharge applies. 3) In the <Taxes> section of the form, check the box(es) beside the new tax name. If necessary you may also de-activate taxes that are no longer applicable to current Group Type. 4) Repeat steps 2 and 3 for each Group Type to which the new Fixed Tax Surcharge applies. To update an existing menu with Fixed Tax Surcharges: 1) Access the Menu Items Setup Form (Setup->Menu->Menu Setup) 2) Use the Menu Tree on the left of the form to find and highlight a Modifier Group (or Menu Group) containing items to which the Fixed Tax Surcharge applies. 3) When the items in this group are displayed on screen, click on a button that represents an item to which the Fixed Tax Surcharge applies. 4) When the Menu Item Setup Form appears, click on the <Price Options> tab. 5) Click on the down-arrow in the <Primary Tax> field and select the Fixed Tax Surcharge from the drop down tax list. 6) Tab to the <Amount> field and type in the dollar amount of the Fixed Tax Surcharge that applies to this menu Item. (For example, if the tax is 2 cents per ounce, and the drink contains 8 ounces, the tax would be 16 cents. 7) If your system is configured with Revenue Centers that are linked to a Secondary Tax Table, repeat steps 5 and 6 for the <Secondary Tax> field.

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8) Repeat steps 3 to 7 for all the modifier or menu items to which the Fixed Tax Surcharge applies.

Taxing Cover Charges & Gratuities

Most localities tax revenue generated from cover charges and gratuities and banked by the house. You can configure your Restaurant Manager system to track this income as sales revenue and then calculate the taxes owed on these earnings. Configuring your system to track and calculate tax on cover charges and gratuities involves three different Setup Forms: The Tax Table Setup Form The Group Types Setup Form The Auto Gratuity section of the Station Configuration Form If the tax applied to food sales is the same as the tax applied to gratuity earnings you need not access the Tax Table Setup Form. However, if gratuity earnings are taxed at a different rate than other sales revenue, you must create a new tax type to apply to the gratuity earnings:

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1) Access the Tax Tables Setup Form (Setup Settlement Tax Tables) 2) Click on the first blank line in the <Tax Name> column of the Primary Tax Table 3) Type in the name of the Tax that is applicable to gratuity earnings. 4) Tab to the <Percent> column and type in the tax rate applied to gratuity earnings. 5) If you have defined any Revenue Centers that link to the Secondary Tax Table repeat steps 1 to 3 for this tax table, too. To create a Group Type category for tracking gratuity income as sales revenue: 1) Access the Group Types Setup Form (Setup Menu Group Types) 2) Double click on a blank line under the <Type> heading on the left of the form. 3) Name the new Group Type Gratuity Earnings 4) Use your cursor to click the check box(es) beside the name of the tax rate that applies to gratuity earnings. 5) Note the number of the new Group Type you have created and exit the Group Types Setup Form. To configure the system to account for gratuity earnings as taxable income: 1) Access the Station Configuration Setup Form (Setup Station Configuration). 2) Highlight the <Master> option in the Station List on the left of the form. 3) Click on the <Search> button at the base of the form and type taxing 4) When the Search Results appear, select <Group Type for taxing Gratuity> then exit the Search Results form. 5) Double click on the heading that reads <Group Type for taxing Gratuity> 6) Type in the number of the new Group Type created in the process above. 7) Highlight the next station on the station list on the left of the form. Note that the heading <Group Type for taxing Gratuity> remains visible on the screen. 8) Repeat steps 5 to 7 for each station on the Stations List.

Canadian Tax Setup

Restaurant Manager is capable of handling GST and PST tax for the province of Ontario, Canada. This includes special casing for beverages, prepared food, and baked goods. Configuring Restaurant Manager to handle Ontario taxes requires a few additional steps over and above the normal tax set up procedures. Read above for a full description of tax set up. The succeeding sections only describe the additional steps required for taxes in Ontario, Canada.

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The information contained herein is subject to change and may or may not apply to other jurisdictions in Canada. Consult your local tax authority for verification and updates. Overview of Tax Rates Ontario has two taxes: a Goods and Services Tax (GST) and a Provincial Tax (PST). Taxes are applied differently depending on the type of goods sold. There are 5 categories for types of goods. The following table lists the 5 categories and their corresponding tax rates as of December 4, 2000. GST Tax Soft Drinks Baked Goods Prepared Foods Alcohol Retail 7% 7% 7% 7% 7% GST Threshold 0.00 0.00 0.00 0.00 0.00 PST Tax 8% 8% 8% 10% 8% PST Threshold 4.01 4.01 4.01 0.00 4.01

There are two special exceptions that apply to GST and PST. They are described below: Exception 1: Baked Goods Whenever the quantity of baked goods is greater than 5 (regardless of the price), neither GST nor PST tax is applied to the baked goods. The price of the baked goods, however, still applies toward meeting the 4.01 threshold and does affect whether PST is applied to the Soft Drinks and Prepared Foods. Exception 2: Soft Drinks When a transaction is less than the PST threshold and the transaction consists of soft drinks only (i.e., no Baked Goods or Prepared Foods), then PST tax applies even though the threshold is not met. Configuration To handle all the Ontario tax requirements, you must set up 4 taxes in Restaurant Manager 1 GST tax and 3 PST taxes (Setup->Settlement->Tax Tables): Percentage 7% 8% 8% Threshold 4.01 4.01 4.01
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GST PST Food PST Retail

Tax Type Canadian GST Canadian PST Standard

Taxes

PST Liquor

10%

0.00

Standard

A separate Retail PST is required because it does not count towards the 4.01 threshold applied to food and beverage items. A separate Liquor PST is required because it must appear separately on the guest check and has a different percentage than the others. The Tax Type for PST Liquor and PST Retail should both be set to Standard because the special exceptions for Baked Goods and Soft Drinks do not apply. In addition to the above, you must define tax categories for each Group Type in Restaurant Manager (Setup->Menu->Group Types). For each group type, select a tax category from the drop down list (see screen shot below). Also on the Group Types setup screen, apply GST tax to everything, but only apply one of the three PST taxes as appropriate.

Configuration Updates
Adding a New Tax
To add a new tax to your Restaurant Manager POS System:

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1) Access the Tax Table Setup Form (Setup / Settlement & Tips / Tax Tables) 2) Click on the first blank field in the Tax Name column of the Primary Tax Table and type in the name of the new tax you wish to define. 3) Click on the blank field in the Percent column and type in the new tax rate. 4) If the new tax will be a Value Added Tax check the VAT check box. 5) Exit the Tax Table Setup Form. 6) Access the Group Types Setup Form (Setup / Menu / Group Types). 7) Highlight the first Group Type to which the new tax should be applied. 8) Click on the new tax name in the list of Primary Taxes. 9) Repeat steps 7 and 8 for all Group Types to which the new tax applies.
NOTE: If your system is configured with a Secondary Tax Table you should define the new tax on this this tax table, too, before linking the taxes to menu items via the Group Types Setup Form.

Changing a Tax Rate

To change the rate of a particular tax: 1) Access the Tax Table Setup Form (Setup / Settlement & Tips / Tax Tables) 2) Click on the tax rate you wish to change in the Percent column. 3) Type in the correct tax rate. 4) Exit the Tax Table Setup Form

Checking the Tax Configuration

To determine the tax(es) that will be applied to the sale of a particular Menu Item: 1) Open the Menu Setup Form. 2) Click on the <Search> button at the base of the form and type in the name of the menu item you wish to check. 3) Highlight the Menu Group that includes this item. 4) Click on the ellipsis button to the right of the "Type field to access the Group Types Setup Form. 5) Take note of the taxes checked for this Group Type in the section of the Setup Form titled Taxes 6) Click on the "Tax Tables" ellipsis button to view the tax rates defined for each tax checked on the Group Type Setup Form.

POS Operations
When processing sales in the POS Module there are various ways to override the tax defaults defined in the Backoffice Module. In other words from the POS Module you can manually change how taxes are applied to any given transaction.

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Tax Free Sales

You can use the Taxable Function Button to process tax-free transactions: 1) 2) 3) 4) Use standard POS procedures to open the order. Touch the <MISC> button at the base of the Order Entry Screen. Touch the <Taxable> button. When the system prompts Make this transaction non-taxable?, touch the <Yes> button.

If you have defined a special Revenue Center for tax free transactions, you may use the Revenue Centers Function Button to switch to this tax free Revenue Center: 1) Use standard POS procedures to open the order. 2) Touch the <MISC> button at the base of the Order Entry Screen. 3) Touch the <Revenue Centers> button and a list of available Revenue Centers will appear. 4) Touch the tax free Revenue Center. When you return to the Order Entry Screen the selected Revenue Center will appear in parentheses at the top of the screen.

Changing the Tax Table

If your system is configured with both a Primary and a Secondary Tax Table you can switch between them on any given transaction using the Tax Table Function Button (as long as the Smart Tax feature was not enabled when you opened the order): 1) 2) 3) 4) Use standard POS procedures to open the order. Touch the <MISC> button at the base of the Order Entry Screen. Touch the <Tax Tables> button and a list of Tax Tables will appear. Touch the grey Tax Table button to switch to this Tax Table.

You may also change the Revenue Center to which a transaction is linked. When you select a Revenue Center that uses a different Tax Table than the default Revenue Center, the taxes applied to the transaction will automatically change along with the Revenue Center, itself.

**NOTE: You can configure your system so the POS Function Buttons mentioned above appear at the base of the Order Entry Screen rather than on the secondary screen accessed by touching the <MISC> button. Use the POS Function Buttons Layout Screen to select where various Funtion Buttons should be displayed.

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Revenue Centers
Revenue Centers provide categories for grouping and tracking sales transactions. So Restaurant Manager links every sales transaction to a Revenue Center. Revenue Centers are often set up as the equivalent of accounting system "departments". Revenue Centers might be used, for instance, to distinguish Carry Out sales from Delivery sales or Bar sales from Dining Room sales, etc. All sales reports can be filtered to show sales for any sub-set of Revenue Centers. Some sales reports also sub-total sales by Revenue Center. Revenue Centers are not only useful for filtering sales reports, they may also be used to configure the operation of the various POS Modules. However, enabling the configuration settings on the Revenue Center Setup Form is a two step process that also requires you to access the Station Configuration Form. In other words, once you enable a setting on the Revenue Center Setup Form you must then set that Revenue Center as the default Revenue Center used each time a particular POS Module is accessed from a particular POS Station. This link between Revenue Center configuration and Station Configuration is especially important on systems configured with more than one POS Module. A business that runs both delivery and carry out operations offers an example of how Revenue Center configuration works together with configuration settings on the Station Configuration Form. Such a business would need to define separate Revenue Centers for Delivery and Carry Out and configure the Delivery Revenue Center to prompt for a phone number while the phone number prompt would not be enabled in the Carry Out Revenue Center. Then, on the Station Configuration Form you might configure the Delivery Module at station one to default to the Delivery Revenue Center while at station two the Delivery module defaults to the Carry Out Revenue center. In this example, station one would be

Revenue Centers

used to handle incoming delivery phone calls while station two would be used as the counter station for processing walk-in orders. In new systems, the default configuration includes a Revenue Center named for each of the available POS modules (Table Service, Tabs, Delivery/Quickservice, etc). Each of these sample Revenue Centers are configured with the operational defaults most appropriate to that module. Each user is free to add to or delete from the Revenue Centers in the default configuration. Revenue Center configuration options work not only in tandem with settings on the Station Configuration Form, they also work together with settings on other Setup Forms such as the Group Type Setup Form and the Table Layout Setup Form, etc. In other words, you may set default Revenue Centers for different POS Modules, for different POS Stations, or for different tables. Alternatively, you can configure the system to prompt for a Revenue Center at the start or end of each transaction. And on any given transaction you may manually change the Revenue Center instead of using the default. After a transaction has been settled and the Sales Session closed, you may change the Revenue Center that was linked to the transaction from the Session View screen.

Initial Configuration
Revenue Centers Setup Form
You can use the Revenue Centers Setup Form to define an unlimited number of Revenue Centers and to set some operational defaults for processing transactions linked to each Revenue Center. Setup Settlement Revenue Centers

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This setup form is organized as follows: Revenue Centers List The white column on the left of this setup form displays the names of existing Revenue Centers. Use the [ADD] button labeled at the base of the form to add a new Revenue Center to this list. Or highlight a name on the list to edit the operational defaults that will be used for all orders linked to this Revenue Center. Use the fields described below to customize how RESTAURANT MANAGER processes the transactions linked to a particular Revenue Center.

Tax Options Apply Tax This check box is activated by default when you create a new Revenue Center and indicates that taxes defined in the Default Tax Table assigned to this Revenue Center will be applied to all sales transactions linked to this Revenue Center. If you uncheck this box no taxes will be applied to any transactions linked to this Revenue Center regardless of the Default Tax Table assigned to the Revenue Center. See Tax Free Sales for more information on tax free Revenue Centers. Default Tax Table When you create a new Revenue Center the Default Tax Table is always set to the Primary Tax Table. There is no need to change this setting
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Revenue Centers

unless menu items are taxed differently in different situations. In this case you will need to create Revenue Centers that default to a Secondary Tax Table where these alternative tax types or tax rates are defined. When the Default Tax Table is set to the Secondary Tax Table, transactions linked to this Revenue Center will be taxed at the rates defined in the Secondary Tax Table. Tax Table for Food This field is one of multiple inputs that control the configuration of the Smart Tax feature. Unless you wish to change the tax applied to a transaction based on the types of items the customer orders, this field should be set to Use Default which means that the Smart Tax feature will not be active for the given Revenue Center. Settlement Options Require Confirm This checkbox controls a prompt that appears on the POS Settlement Screen when the [Finalize] button is touched. The prompt displays a Change Due amount (where appropriate) and asks Finalize Settlement? Yes / No. If you uncheck this box no prompt appears when the [Finalize] button is touched. You should only uncheck this box if there is no need to calculate the change due on the transactions linked to this Revenue Center. Send After Settle Set this feature to "Yes" if you wish to send all orders to the preparation areas when the transaction is settled. You should set this feature to "yes" when most of the transactions linked to the highlighted Revenue Center will be fast transactions that will be settled as soon as they are entered. Set this feature to "Optional" if you want the system to display the following prompt at settlement: Do you want to SEND items? YES / NO Set this feature to "No" if no orders should ever be sent to the prep area printers when an order is settled. Detailed Receipt Set this feature to "Yes" if you wish to print a detailed sales receipt for every order. Set this feature to "No" if you do not wish to print a detailed receipt. Or set the feature to "Optional" if you wish to be prompted for the type of receipt to print. Condensed Receipt Set this feature to "Yes" if you wish to print a condensed sales receipt for every order. Set this feature to "No" if you do not wish to print condensed receipt. Or set the feature to "Optional" if you wish to be prompted to print a condensed receipt or not.

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NOTE: The condensed receipt is simply the bottom half of the detailed receipt. If you choose to print both a detailed and a condensed receipt, then you will simply print two copies of the bottom half of the detailed receipt. This can be useful if you wish to give one receipt to the customer and keep another for your records.

Misc Options Require Assign If you are using the Delivery Module, you MUST create at least one Revenue Center in which this check box is marked. It requires that all delivery orders be assigned to a driver before they can be settled. If you activate this feature you should also define an Alarm Condition and activate the Prompt for Phone Number feature below. If you are using the Delivery Module to track eat-in or carry out orders as well, you will need at least one additional Revenue Center in which this feature is NOT ACTIVATED for processing non-delivery orders. Automatic Gratuity Check this box if you wish to apply an Automatic Gratuity to any orders linked to this Revenue Center that fit the pre-defined criteria. Delivery Orders Check this box if you wish to use a different check printer for delivery transactions than for non-delivery transactions. When you activate this setting you must also configure the delivery printer, itself, on the Station Configuration Setup Form. Start in pizza menu Check this box if Auto Customer count based on items purchased Check this box if you wish to let Restaurant Manager to automatically set the customer count based on what was purchased. Also uncheck the box Prompt for # of customers. Next you must define the customer count for each item on your menu. For example, you may want entrees to count as 1 customer and appetizers to count as 0. Or you may have a Surf and Turf combo for 2 in which case, you would set the customer count to 2. Once this option is configured, Restaurant Manager will automatically scan through the check after finalizing a transaction and set the customer count based on the items purchased. Prompts

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Prompts Prompt for Employee # Check this box if you wish the system to prompt for Employee number on every transaction. You must activate this feature if you wish to calculate employee tips as a percentage of sales generated or if you simply wish to accurately track sales by employee. Prompt for # of customers Check this box if you wish the system to prompt for the number of customers on every transaction. You must activate this feature if you count the number of customers served each day, if you wish to use Advanced Seat Management, or if you wish to calculate average sales per customer on sales reports. This feature is most useful when your system is in Table Service Mode.

Prompt for Guest Account # Check this box if you wish the system to prompt for a Guest Account number on every transaction. Your system must be configured with the Guest Account Module to take advantage of this feature. Even if you do not activate the feature you can still settle a transaction to a Guest Account from Settlement Screen in the POS Module. Prompt for Phone Check this box if you wish to prompt for a phone number on every transaction. Your system must be configured with the Delivery POS Module to take advantage of this feature. In fact, you must activate this feature in order to process delivery transactions. Prompt for reference at beginning of order Check this box if you wish to prompt for a reference at the beginning of every transaction. Your system must be working in Bar Tabs mode to take advantage of this feature. Prompt for reference on send Check this box if you wish to prompt for a reference every time you send.

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Menu Navigation Set Default Menu Navigation Set Click on the down arrow and choose the navigation set that you would like to use in the highlighted revenue center. Link a Revenue Center to a Table The Tableservice Module allows you to override the default Revenue Centers defined on the Station Configuration Setup Form by linking Revenue Centers, instead, to a specific table. You can use the Table Setup Form to link a given Revenue Center to every order opened at a specific table: 1) Access the Table Setup Form (Setup Screen Layouts Table Setup) 2) Highlight the table you wish to link to a given Revenue Center. (If the table has not yet been defined, you must first add a new table.) 3) Click on the down arrow in the field labeled Default Rev Center and select the appropriate Revenue Center from the drop down list, as shown below for highlighted table #1. 4) Click on the [OK] button at the base of the Table Setup Form.

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Changing the Default Revenue Center for Specific Table

The default revenue center for all Table transactions is defined in Setup>Stations; however, you may override the default for specific tables via RMWin>Setup->General->Tables. Click on the table of interest and choose a different revenue center from the drop down selection box.

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?Configuration Updates ?POS Operations

NOTE: If you wish to exclude certain transactions from (some) standard sales reports, you can create a Revenue Center called "Special Transactions" and then use the report filter to exclude that Revenue Center from the reports.

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Your RESTAURANT MANAGER system allows you tremendous flexibility in defining your menu(s) and prices. The way you define your menu can affect everything from the way menu items are displayed on the POS touchscreen, to the way sales taxes are calculated or how sales data is reported and analyzed, etc. This chapter details menu configuration. The chapter on Order Entry also covers how menu items are displayed on the Order Entry Screen.

Overview
Begin creating your menu by defining the Group Types or "departments" you wish to use to categorize the types of menu items offered in your restaurant. These categories appear on Sales Reports . In addition, Sales taxes are applied to menu items on the basis of the Group Type they are in. Then name up to four different sorts of Menus you may wish to use such as "Lunch" and "Dinner" or Bar. And name a least one Modifier Menu for defining cooking temperatures and side dishes that accompany an entre at no charge. Organize the four main menus youve named into Menu Groups that can contain up to 30 menu items each and link each Menu Group to one of the Group Types you defined in the first step above. Define the individual modifiers and side dishes that may accompany the various menu items you sell

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NOTE: Modifiers and Side dishes must be categorized into Menu Groups, Menus, and Menu Group Types, just like the menu items themselves. But it is important to define the individual modifiers and side dishes before defining the individual menu items. This allows you to link existing side dishes and modifier options to each menu item as you define the item.

And finally, define the individual Menu Items within each Menu Group, their associated prices and other properties. Once your menu is completely defined, you can schedule automatic shifts between groups or between different menus or price levels.

Group Types
Group Types serve as "departments" or broad categories of menu items. Group Types are useful categories for analyzing sales data. Because sales taxes are usually applied according to the type of item being sold, the Group Type category also serves to link tax rates to the individual menu items. You can create as many as thirty Menu Group Types. By default, your system is configured with ten Group Types, "Food", "Beverage", etc. Whether or not you ought to create new Group Types will depend on: 1) How you wish to analyze sales The Group Type category is one of a number of ways you can organize sales data. Most typically the Group Type category is used to create broad categories like "Food", "Beverages", and "Novelty Items" (if you have a gift shop), etc. But narrower categories like "Beers'', "Pizzas", "Buffet", or "Catering" might be better suited to your business. Remember, however, categories like the last two may also be defined as Revenue Centers.

2) How many taxes apply to the items on your menu If, for instance, in your locality, different tax rates are applied to food and alcoholic beverages you MUST create at least two different Group Types: "Food" & "Alcoholic Beverages". The RESTAURANT MANAGER program can then link the menu items under each Group Type to appropriate tax rates. 3) Whether or not your business collects gratuities or service charges subject to tax.

Group Types Setup Form

Setup Menu Group Types

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The setup form is organized in five sections: The Group Types List The Button Area The Description Area The Taxes Area The Station Modifiers List The Group Types List On the left side of the Group Types Setup Form is a column for displaying the names and reference numbers existing Group Type categories. By default the list of Group Types is sort by number but you may also sort the list alphabetically by name. Use the [Edit] button to edit existing Group Type categories. To add a new Group Type to the list highlight the first blank field in the Group Types list and click on the Type Name Field. The Button Area The following function buttons appear at the base of this setup form: NEXT and PREV Click on these buttons to navigate the 30 fields in the column on the left( i.e., to move from one Group Type to another) EDIT Click on this button to move from the Group Type List to the fields on the body of the setup form. DELETE Click on this button to erase the name of the previously defined Group Type highlighted on screen. OK Click on this button to exit the setup form and save any new information.

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Description Area Type Name Use this field to enter a name for the Group Type associated with the reference number highlighted in the column on the left. Drink Check this box if you have activated the "Drink Minimum" feature and want to consider all the menu items assigned to this category as Drinks. Food Check this box if you wish to use the Smart Tax feature to apply one type of taxes to orders that include only drinks and a different tax type to orders that include both food and drinks.
NOTE: The Drink checkbox above is NOT used to configure the Smart Tax feature.

Taxes Area The section labeled "Taxes" displays the tax names you have already defined. You must click on the checkbox beside each tax name that applies to the menu items assigned to this Group Type. You can link up to five taxes from each Tax Table to each Group Type.
NOTE: If no taxes appear in this section, click on the Tax Table button at the base of the screen to access the Tax Tables Setup Form and define new taxes.

Tax Category Used for Ontario, Canada taxes. See Taxes for Ontario, Canada. Station Modifiers List Uncheck the stations where you wish to disable the modifier pop-ups. In some environments, it is desirable to suppress certain pop-up modifiers. For example, a bartender ringing up a cocktail does not need to ring in the modifiers since he is preparing the drink himself and does not need the modifiers printed on the prep ticket. As an example, if station 1 is used by a bartender, and you do not want him to be bothered with liquor modifiers, then you can disable the dring modifiers by first highlighting the Liquor group type, then unchecking the box to disable modifiers for station 1 as shown below.

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Overview of the Menu Setup Form

Menus, Menu Groups and Menu Items are all defined from the Menu Setup Form. From this one setup form you can define up to four standard menus and four modifier menus. Each of these eight menus can contain up to thirty Menu Groups and each Menu Group can contain up to thirty menu items.

Different States of the Form

The Menu Setup Form displays different information at different times. You must understand how this form changes before you can use it properly to define your menu. So take a minute to look over the three screenshots below that show the Menu Setup Form in three different states. To access the Menu Setup Form, click on the button labeled Menu on the Custom Toolbar of the Backoffice Module Setup Menu Menu Setup

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The column on the left of the Menu Setup Form always displays the same list of Menus, Menu Groups and Menu Items. And the Function Button area at the base of the screen always displays the same function buttons. However, the body of the Menu Setup Form changes completely, depending on what is highlighted on the Menu List. When one of the main menus is highlighted on the menu list, the body of the screen displays: A Description area for defining the main Menu and A button area that displays buttons corresponding to all the Menu Groups that comprise this Menu. The screenshot above shows the appearance of the Menu Setup Form when the main Food menu is highlighted on the list at the left of the form. The screenshot below shows how the Menu Setup form changes when you highlight the Appetizer Menu Group instead of the Main Food Menu. The body of the screen has changed to display detail relating only to the highlighted Appetizer group rather than to the entire Food Menu as in the screenshot above:

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The Description Area now shows the fields that are used to define an individual Menu Group. Notice that the button color for the Appetizer Menu Group is set to <Magenta> -- precisely the color that was displayed on the Appetizer Group button in the previous screen shot. But the Button Area, itself, is now displaying buttons that correspond to all the items in the Appetizer Group; the same items that appear under the Appetizer heading in the list on the left of the form. In fact, if you were to highlight one of the menu items listed on the left, the body of the screen would change again to display the fields used for defining that individual menu item: So lets continue working with the sample screens by noting there is a pink button on the screenshot above for a menu item called BBQ Shrimp. If you were to highlight this menu item on the list at the left of the form, the body of the screen would change to display the fields required to define an individual menu item:

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Menu Setup Functions

A number of the Function Buttons at the base of the Menu Setup Form relate to the Write-On Handheld POS System and so are not defined in this manual. The function buttons that affect the configuration of the Restaurant Manager touchscreen POS System are:

Use this button to search for Menu Items and Groups on the Menu List to the left of the screen.

Use this button to reset all In-Stock amounts as described below. and Use these buttons to change the way menu items are listed on the left of the Setup Form. Sort By Item Number press this button to sort the groups by number, if you are highlighting the menu. However, if you are highlighting a group, pressing this button will sort the items by their numbers.

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Sort By Name - press this button to sort the groups by name, if you are highlighting the menu. However, if you are highlighting a group, pressing this button will sort the items by their names. The Menu Setup Form also includes some powerful functions that are controlled by the mouse: Drop & Drag You may right click on any menu button that appears on the body of the screen, hold down the right mouse button and drag the button to a new area of the screen. The Drop and Drag feature works only for moving Menu Groups within a single Menu or for moving Menu Items within a single Menu Group. Copy and Swap If you wish to move menu items from one Menu Group to another, etc. then you must use the Copy and Swap features described below.

Menus
You can configure your system with up to four main menus and four modifier menus. Each of these main menus can contain up to 900 items each. When you start configuring a new menu, the list on the left of the Menu Setup Form will display lots of Undefined Menus, Groups and Items Setup->Menu->Menu Setup To name a new main Menu, simply click on the main not defined entry in the item selector. Or, if you just want to rename a menu, just simply click on the appropriate Menu name in the item selector. The configurable data for the menu is shown in the top right of the form, and the groups comprising the menu are laid out at the bottom right. This setup form is organized as follows: Menu Name Type the name of the Menu in this field Inactive Check this if you want to prevent this Menu from showing up at the POS. This can be used to eliminate clutter at the POS. For example, if a certain Menu is only used during the summer season, you could make it inactive for all other seasons, thus eliminating the possibility of order/billing mistakes. Delete Menu

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Pressing this button will delete the menu and all its groups and items. Menu Bitmap If you wish to put a bitmap on the Menu Button: Click on the ellipsis button in the right side of the Filename to call up an alphabetical listing of all the bitmap files in the library. Double click on the bitmap you wish to add to the Menu touchbutton. (The image will appear on the Setup Form.)

Menu Groups
Menu Groups are useful categories for tracking sales in sales reports so its important to determine how you wish to report out your sales date before defining your Menu Groups. Typical Menu Group names include "Appetizers", "Soups", "Salads", "Pasta", etc. A standard menu can include up to thirty groups for a total of 900 items (30 items x 30 groups) on a single menu. And you can create up to eight standard menus for a total of 7,200 items. The items in any Menu Group may be displayed in the Button Area of the Order Entry Screen in any POS Module. However, if a menu group contains fewer than fifteen items it is recommended that the items in the group be copied over to a Custom Group for display on the Order Entry Screen. All Menu Groups must be categorized as belonging to a particular Group Type like "Food" or "Beverages". Among other things, these Group Type categories link the menu items in each Menu Group to one of two Tax Tables. Without this link to the Tax Tables, your system will not work properly. Therefore, RESTAURANT MANAGER includes a pre-defined Group Types to which Menu Groups are assigned by default. Depending on the nature of your business you may wish to create Menu Groups for non-food items. For instance, if you offer fixed price coupons, you may wish to create a special Menu Group of Coupons. Or you may wish to add a group for the Cover Charge that gets added to every guest check.

Menu Groups Setup Form

To access the Menu Groups Setup Form you must first access the main Menu Setup Form (Setup->Menu->Menu Setup) Click on the + sign to the left of the Main Menu in which you wish your group to belong. The tree view will expand to show all the Menu Groups contained in the Main Menu as shown below. To create a new group, simply click on (not defined) on the left side, then fill out the fields described below.

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Setup->Menu->Menu Setup

This setup form is organized as follows: Name Type the name of the Menu Group (or Modifier Menu Group) in this field (You can use a name of up to 25 characters. Only the first twelve letters will appear on the POS touchscreen buttons but all 25 letters will appear in sales reports. Type Click on the down arrow beside this field to identify the "Type" or category of Menu Group you are defining. You MUST identify a Group Type for ALL Menu Groups so, by default, RESTAURANT MANAGER assigns a Group Type of "Food". Coupon Group The Coupon Group checkbox essentially tells the system that the items in this group are not actually menu items so these items are not tracked in sale reports. See the chapter on Discounts and Coupons for more information on defining coupons.

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Schedule Type Choose the schedule type you want this group to belong from the drop down list. Should you want to create a new schedule type, see Group Scheduling. Security Level to Access This new field allows you to limit access to this group by assigning it a security level. Menu Group Button Definition Menu Group Bitmap Filename if you wish to put a bitmap on the Menu Group Button: Click on the ellipsis button in the right side of the Filename to call up an alphabetical listing of all the bitmap files in the library Double click on the bitmap you wish to add to the Menu Group touchbutton. (The image will appear on the Setup Form.) Color Click on the down arrow beside this field to designate the color you wish to assign to the POS touchscreen button associated with this Menu Group. Group Button Sizes there are 3 sizes to choose from: Use Syscnfg setting this setting will follow whatever is set in the station configuration. Normal as the name implies, this setting allows you to see the buttons in the normal size. Half-Height this setting allows two consecutive menu groups tobe shown on the screen. See screen shot under Menu Item Buttons.

Active/Inactive Check this if you want to prevent this group from showing up at the POS. This can be used to eliminate clutter at the POS. For example, if a certain Menu Group is only used during the summer season, you could make it inactive for all other seasons, thus eliminating the possibility of order/billing mistakes. Delete Group Pressing this button will delete the menu group highlighted.

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Swap/Copy Group
This feature allows you to Swap groups and all of their items and associated modifiers anywhere in the menu. For example, say your first Group is called Beverages and the second one is Appetizers. You can use the Swap function to make Appetizers the first group and Beverages the second. Or you can use the Copy function to overwrite the Beverages group with the Appetizers and vice versa. WARNING: Use the copy function with care. Once a group is overwritten it cannot be retrieved. To Swap/Copy a Group: On the Item Selector (Menu tree view), click on the Group you wish to Swap/Copy, drag it to the new position and drop it. You will then choose whether you Copy item/Group or Swap Item/Group. Another way to swap groups is discussed below.

Changing the Group Layout

To change the position of a group as displayed at the POS, simply click, drag and drop the group button on the new position. The group being replaced will move to the original position occupied by the group moved.

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The screen shot below shows the result if in the screen shown above, you click, drag and drop APPETIZERS to the lower left corner.

Editing a Group from the Group Layout

Highlight the Menu which contains the group you want to edit. Right click on the Group button whose data you wish to edit. The Group Setup form will appear as shown below.

All the configurable fields have already been discussed above except the arrows. The leftmost arrow will take you to the first group on the menu. The next arrow (to the left) will take you to the previous group, while the arrow to the right will

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take you to the next group. The rightmost arrow will take you to the last group of the specified menu.

Menu Items
To access the Menu Items Setup Form you must first access the main Menu Setup Form (Setup->Menu->Menu Setup). Click on the + sign to the left of the Main Menu to reveal Menu Groups. Click on the + sign to the left of the Menu Group in which you wish your item to belong. The tree view will expand to show all the Menu Items contained in the Group as shown below. To create a new menu item (or modifier), simply click on (not defined) on the left side, then fill up all information needed on the right. You can define up to thirty Menu Items for inclusion on each standard menu group in your system.

Menu Item Setup Form

Setup->Menu->Menu Setup

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The information entered into the fields on the body of this setup form correspond to the highlighted Item on the list at left. These fields are organized under six tabs:

General
Use the fields under this tab for naming and pricing each menu item as well as assigning a color to the POS touchbutton, etc.

Modifiers
Use the fields under this tab to link pop-up lists of side dishes, cooking instructions, etc. to individual menu items

Price Options
Use the fields under this tab to make the item taxable, set tax surcharge, etc.

Advanced
Use the fields under this tab for miscellaneous advanced options.

Recipes
Use the fields under this tab to record recipes for particular menu items that can be called up at the various POS stations or printed on remote printers in food preparation areas. Adjectives Use the fields under this tab to enable adjectives for the specified item. Function Buttons Aside from the function buttons mentioned above, the following buttons appear at the base of the Menu Items Setup Form: PREV and NEXT -- Click on these buttons to navigate the Menu Items list (i.e., to move from one Menu Item to another). DELETE ITEM -- Click on this button to delete the highlighted item. Take note that the buttons Sort By Item Num and Sort By Name are now grayed out.

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Under General Tab

Setup->Menu->Menu Setup->General Tab

Item Name/Abbr: Type a name of up to 25 characters in this field. Only the first 12 characters will appear on the touchscreen button but all 25 characters will print out on guest checks and reports. The Abbr (abbreviation) is used on handheld devices so that the server can write ordered items quickly. Note: Abbreviations list can be printed thru Reports->List->Abbreviations:

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Prep Area Desc: This new field allows you to define a different description to use in the preparation areas. If the field is left blank, the main item name is used. Locked Check this if In Stock Use this field to record the quantity remaining in stock of individual menu items. By default this field is set to 9999 and will not decrement from this amount. When the in stock amount is set to 9,998 or less, Restaurant Manager automatically decrements the In-stock amount each time the item is ordered. When the In-stock amount reaches 0 the system will not allow further orders to be processed and an Out-of-Stock notice is posted on the Table Service Bulletin Board. You can use the RESET STOCK button to set this field back to 9999 for all items on your menu. Inactive Check this if you want to prevent this item from showing up at the POS. This can be used to eliminate clutter at the POS. For example, if a certain Menu Item is only used during the summer season, you could make it inactive for all other seasons, thus eliminating the possibility of order/billing mistakes.

Generate button Press this button if Cost Use this field to record a current cost from which RESTAURANT MANAGER will calculate the price/cost ratios for each of up to six prices. If you are using the Inventory Control Module, this field is computed automatically based on the cost of ingredients. If you are not using the Inventory Module (or if you are but wish to override the computed cost) you must enter the current cost manually. Price 1, Price 2.....Price 6 Each menu can have up to fourteen different price levels. Price levels are useful for changing the items on a menu between lunch, dinner & happy hour prices. If however, you include different items on the lunch and dinner menus, you should define separate menus, not different price levels.

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Use these fields to record up to six prices for each menu item. You can configure your system to work with different prices at different POS stations or to switch automatically from one price level to another at a specified time. (You can also manually switch the price level from within the POS Modules.) By default, when you type in Price 1, RESTAURANT MANAGER copies that price into the remaining five price fields. This ensures that every menu item does have a price if you do ever switch Price Levels. You can override the default prices simply by typing over them. Remember, you can enter prices for items on the Modifier Menus but you are not required to do so.

From within the POS Module, any of these standard pre-defined prices, can be adjusted manually on a particular order. If you adjust the price to zero, however, the item will not print on the guest check unless you activate the "Print Zero Price Items" feature.

Button Definition Menu Item Bitmap if you wish to put a bitmap on any Menu Item Button: Click on the ellipsis button in the right side of the Filename to call up an alphabetical listing of all the bitmap files in the library Double click on the bitmap you wish to add to the Menu Group touchbutton. (The image will appear on the Setup Form.) View actual size check this if you want to view actual size of display in POS Show only Bitmap check this if you do not want the name of the item to show with the bitmap in POS Delete Bitmap button press if you want to delete bitmap Color - Click on the down arrow beside this field to designate the color you wish to assign to the POS touchscreen button associated with this Menu Item. Preparation Areas Use these fields to indicate which prep area printers a particular menu item should be routed to. Click on the arrow and choose from the drop down list. Unless you wish to print an item on multiple printers simultaneously, you need only use the [PRIMARY PRINTER] field. The [OTHER PRINTERS] fields allow you to route a single item to multiple preparation areas. For example, a Grilled Chicken Caesar Salad which is partially prepared at the grill and partially prepared in the salad area could be routed to both Prep Area Printer #1 and Prep Area Printer #2. Side dishes and other modifiers accompany standard menu items and are printed on the same prep printer as the menu item, itself. They cannot be

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configured to print independently on prep area printers. Thus, if a steak dinner can be accompanied by a house salad that is prepared in another area, you must use the [OTHER PRINTERS] fields on the Steak Dinner record to send the salad to the salad prep area. If your establishment includes multiple kitchens and dining rooms, you may wish to route a single menu item to different prep area printers depending on the POS station that generates the order. In this case, you must create a separate configuration for each POS station in the Prep Printer Setup Form.

Follow menu item Check this box if you want to force a modifier to follow the base item. There may be situations where you do not want modifiers to be printed below a menu item, or you would like the modifier to go to a different printer than the base item. For example, a Steak with a side salad might have the Steak routed to the HOT printer, and the salad to the COLD printer.

Under Modifiers Tab

Setup->Menu->Menu Setup->Modifiers Tab

Modifiers Section

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Count Click on the arrows to the right of this field to indicate how many items can be chosen from a given pop-up screen. Screen Oneetc. (DOESNT WORK) Click on the down arrow to the right of this field to indicate which of five possible pop-up screens you wish to define. If you are linking only one pop-up screen to a menu item, be sure to use [Screen 1]. The pop-up screens appear in order each time the menu item is selected. <Modifier List Box> The items that will appear on each pop-up screen must be entered in the blank list box at the center of the setup form. However, you cannot type side dishes or modifiers directly into this field. Rather you must use the Groups & Templates section to view items on the Modifier Menus or in the Pop-up Templates and then use the arrows between the two sections to move individual side dishes and/or modifiers from the Groups and Templates section to a specific menu item pop-up screen. Reordering Check this box if Create Template Click on this button to create a Pop-up Template from the items currently displayed in the Modifier List Box. You must create the template AFTER you have added all the necessary side dishes and modifiers. This template can then be viewed from the Groups & Templates section and used to create pop-up screens for other menu items. Groups & Templates Section Groups Click on this checkbox to indicate that you wish to select side dishes and other modifiers directly from the Modifier Menu Groups you have previously defined. Templates Click on this checkbox to indicate that you wish to select side dishes and other modifiers from the Pop-up Templates you have previously defined using the Create Template button described above. <Group/Template Titles> Click on the down arrow on the right of the field just under the Groups and Templates checkboxes to select the name of the specific Modifier Menu Group or Template you wish to work with. You must then use the arrows between the two

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sections to add items from the Groups & Templates section to the Modifiers List Box of the individual menu item you are currently defining. Arrow Buttons < - Click on this button to move the item(s) highlighted under the Groups & Templates section to the pop-up screen of an individual menu item. << - Click on this button to move all the items in the Groups & Templates section to the pop-up screen of an individual menu item. > - Click on this button to delete the highlighted item(s) from the pop-up screen you are creating. >> - Click on this button to delete all the items that were added to pop-up screen you are creating.
Note : Quite often you will want to add a modifier on the fly as you are building the modifier screens for a Menu Item. For example, when adding the salad dressing options to a salad, you might have forgotten to define the Ranch style dressing. You can now right click on an empty modifier in the modifier list to bring up the Item Setup form and enter all the relevant information for the Ranch dressing.

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Under Price Options Tab

Setup->Menu->Menu Setup->Price Options Tab

Taxable This check box is marked by default to indicate that a menu item IS subject to taxes. If the item is NOT subject to tax, click on this check box to leave it blank. If an item is subject to taxes at some times but not at others, mark this [Taxable] checkbox and make the necessary tax adjustments via the Revenue Center. NOTE: The actual tax rate(s) applied to any sale is determined by the Group Type category the item is in. Tax Surcharge See Fixed Tax Surcharge by Item. Ontario Tax Setting This is the setting for Enter the Item Count to Price Adjustments

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Discountable - This check box is marked by default to indicate that a menu item WILL be subject to any temporary discounts applied when a check is settled. If you wish that the price never be discounted, even when an across-the-board discount is applied to the rest of the guest check, click on this check box to leave it blank. Open Price - Mark this box if you wish to enter the price of the menu item each time it is ordered. Activating the Open Price option will override any prices that may be entered in the 6 price fields discussed above. Open pricing is useful for foods that are sold by weight, some daily specials, etc. Open Pricing will not work with items on the Modifier Menus.

Advanced Tab on Menu Setup Form

The miscellaneous configuration options grouped under the Advanced Tab of the Menu Item Setup Form are specialized options that may not need adjustment when tailoring the Restaurant Manager POS System to your particular business needs. Setup Menu Menu Setup Menu Item Setup Form Advanced Tab

The section on navigating the Menu Setup Form details how to access the fields below found under the Advanced tab: Next Group Only
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Use this checkbox to create a navigation button on the Menu Item Area of the Order Entry Screen. Next Group buttons looks like Menu Item buttons but functions like a navigation button. In other words, ththat appears on the Mark this box if you wish to link two menu groups so they can be accessed successively from the POS stations with a single keystroke. Marking this box means that you are creating a touchscreen button that does not correspond to a menu item. Thus, when the button is touched no item is added to the guest check, but rather a second Menu Group automatically will appear on the POS touchscreen. (Obviously, the name given to such a dummy menu item should read "MORE" or "NEXT", etc.) EX. If most customers in your establishment order appetizers and if you have both "Hot Appetizer" and "Cold Appetizer" menu groups, you may wish to use the Next Group Only feature to create a dummy menu item in "Hot Appetizers" that instantly links to "Cold Appetizers". The server would then be able to order the appropriate hot appetizers, press the dummy key labeled "MORE", and jump immediately to the screen for the cold appetizers to finish placing the entire appetizer order. You could, of course, do the same to link groups of entrees or groups of desserts, etc. Next Group In addition to working in tandem with the "Next Group Only" check box as described above, this field can be used independently to call up another Menu Group immediately after a true menu item is ordered. By default this field is set to None so that the active menu group in the POS Module does not change when an item is ordered. Click the arrow to bring a drop down menu and choose a group. RESTAURANT MANAGER will automatically change the active menu group each time the item is ordered. EX: If a soup & salad combo is a specialty on your menu, you could use this field to ensure that every time the soup was ordered the salad menu group appeared. Quantity Options Section Quantity Mode Click on the arrow to bring down choices: Automatic this means that when this item is ordered, Restaurant Manager automatically takes an order of Qty=1. Manual if set to manual, Restaurant Manager will prompt you to enter the quantity of the order for this item. Scale Scale interface

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Hourly if set to hourly, Restaurant Manager will charge the item by duration of use, such as Timed Menu Items. For example, pool tables that are charged by the hour or a cyber caf that charges for internet access. Remember that for the Item Price, enter the price per hour. Whenever a timed item is ordered from POS, the POS program automatically multiplies the price per hour by the number of hours since the transaction was started and uses the result as the item price. The quantity of a timed item is always set to 1. Some pool halls charge a different hourly rate depending on the number of players. To handle this situation, you must create several different timed items, one for each player count. If the player count changes, for example, 3 people are playing pool, then one person leaves and 2 are remaining, then you must select the 3 player item to apply the charge for the 3 players, then reset the clock on the table. RM does not provide a clock reset option; however, transferring the ticket to another table achieves the same result. When the 2 players are finally finished playing, you would press the 2 player item to add-on the charge after the first player left. Note: if the transaction is not transferred, the POS would charge the 2 player rate for the entire time in addition to the 3 player rate for the first portion. Bar Code Section Bar Code This is. Award Programs Section Awards Program If you click on this link, it will give you the Awards Setup Form where you can setup an award program. If the program already exists, just click on the arrow to bring down a list. Choose which program will qualify this item. Points awarded Enter the number of points to be awarded when this item is ordered. Combo Options Section Ask for upsize Check this box if you want Restaurant Manager to ask for upsize when this item is ordered.

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Modifier Options Section Escape Mode The Modifier Escape Mode is defined in Setup->Stations and is used as the default for all menu items. You can override this setting for specific menu items by setting it as shown below: Use station configuration choose this setting to keep whats the setting in the station configuration. Compulsory (esc not allowed) in this setting the Done button is suppressed and modifiers are compulsory. Skip to next mod this setting causes the system to skip the current modifier but continue asking for additional modifiers if defined. Skip remaining modifiers this setting completes the item and skips all other modifier selections. Prompt for Special Instructions Check this box if you want an item to always prompt for special instructions. This can be done for menu items as well as modifiers. Security Section Security Level to Access Limit access to this item by setting a security level. Scale / Weight Options Section
Note: To access this section, you must choose Scale in Quantity Mode.

Container Click on the arrow to bring down choices. However, if you want to add a new container type, click on the ellipsis button and the Container Setup Form will appear. Units Enter here the units of measurement, i.e., lbs, boxes, etc. Show unit price on receipt Check this box if you want to show the unit price of this item in the receipt. Decimal places for QTY input For menu items that are defined as Manual quantity (i.e., RM prompts for the quantity when the item is ordered), you can define the number of decimal places for the quantity input. To configure an item for manual quantity mode, highlight

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the item of interest on the Menu setup form, click on the Advanced tab and select Manual under Quantity Options (Quantity Mode). Then enter the number of decimal places desired. Course Type Section If your system is configured to sort Prep Area output by course, each time you add a new item to your menu you must use the Course Type field to link the item to a course. If the appropriate course does not appear on the drop down menu in this field you may click on the Type hyperlink to access the Menu Course Setup Form and add a new Course Type. Items without a defined course type will not be properly sorted when the coursing feature is enabled. For more information on coursing see the chapter on Communicating with Prep Areas. To accommodate customers who may, for instance, order an appetizer as an entre, there is a Function Button on the Order Entry Screen that allows you to change the course of an item on a particular order. Customer Options Section Auto Customer Count Enter the customer count that you want Restaurant Manager to automatically assign when opening an order.

Under Recipes Tab

You can create recipes for any item on your menu. These recipes can be viewed from any POS terminal or sent to print on Prep Printers in any food preparation area. Menu Items Setup Form Setup->Menu->Menu Setup->Recipes Tab

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To define a recipe for a menu item: On the Items List, highlight the item for which you wish to create a recipe. Click on the [NEW] button to add this menu item to the recipe list. Type the recipe in the large white field in the center of the screen. Highlight a second menu item for which you wish to create a recipeOR click on the [CLOSE] button to exit the Menu Items Setup Form. To configure your system to send recipes to print on Prep Area printers whenever a menu item is ordered, see Prep Printers Setup Form. And see how to view a recipe on screen at a POS Station.

Under Adjectives Tab

Setup->Menu->Menu Setup->Adjectives Tab

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See Linking Adjectives to a Menu Item.

Bar Code Scanner

Restaurant Manager provides a scanner interface to accommodate limited retail environments such as a golf pro-shop, or for selling T-shirts or ball caps or any items with a UPC bar code. Keep in mind that Restaurant Manager has a limit of 3600 menu items, so it is not suitable in a large retail environment with many thousands of inventory items. To use this option, you must purchase the Scanner Interface option from ASI and you must have a scanner at each POS station. It is also recommended to have a scanner at the back office for defining bar codes. The scanner should plug into the keyboard port. Currently RM does not support scanners with a serial interface. To set up the bar code for an item, go to Menu setup in the back office, highlight a menu item, then click on the Advanced tab.

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Click on the Bar Code field and enter the UPC code for the item. It is strongly recommended that you connect a scanner to the back office machine so you can scan the UPC code; this will not only save time, but it will avoid errors in data entry. If you have a scanner connected to the back office PC, then click on the Bar Code field, blank it out if there is anything in the field, then scan the item. Your scanner should stuff the bar code into the field. To order a bar coded item from POS, simply go into any order and scan the item of interest. RM will append it to the check. If want to order more than quantity 1, you can scan an item multiple times, or you can change the quantity before you scan the item.

More Price Levels Support

With RM15, the number of price levels that are supported have been increased from the previous six (6) up to fourteen (14). With these, a restaurant now have the flexibility, if needed, to define up to two (2) price levels for each day of the week.

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To set-up the price levels of an item, go to the backoffice (RMWIN) and click on the menu button. Select the item that you want to set the price levels to. Once the item is selected, you should see the following screen:

On the General tab, you can change the first 7 price levels for the item. To set the price levels 8-14, click on the Price Options tab. After clicking so, you should see the following screen << note: should show the updated form that supports price levels 8-14 >>

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After setting the different price levels, you can now schedule when and what price level is going to be in use via BackOffice -> SetUp -> Menu -> Price Schedules. In the POS side, aside from the scheduled price level that will take effect, you can also use the option in the Order Entry -> Misc-> Price Level Shift to select the price level that is to temporarily take effect.

Changing Items & Prices

You can modify individual item or modifiers and the changes will always be registered in real time. You may also make global changes to all the items in a Menu Group according to certain parameters such as raising prices by 5% or adding 10 cents to all prices in the group, etc. To edit individual items and prices: 1) Use the [Search] button to locate the item 2) Modify it as necessary.

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Restaurant Manager includes a special dialogue box that allows you to make global changes to your menu according to certain parameters such as raising prices by 10% or changing the forced modifiers linked to a group of items, etc. The Modify Menu Items dialogue box not only lets you configure parameters for making global changes like these, it also allows you to preview the changes and how they affect each menu item before you actually implement the change(s): To make global changes to menu pricing: 1) Highlight the first Menu Group you wish to adjust 2) Click on the button that reads Modify Items belonging to this Group to call up this Dialogue Box:

3) Click on the Price Change Method field to view and select one of the following price change parameters:

4) Click on the checkboxes beside each price field you wish to update

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5) Tab through the activated price fields entering the variable amount that should be used as X in updating the price for each different price levelor, if you wish to update all prices in the same way, click on the button that says [Set all to Price 1]. 6) Click on the [NEXT] button to preview how the price change will affect each menu item 7) If you like most of the changes you see but spot one item whose prices you do not wish to change, check the box beside this one item. 8) Click on the [OK] button and, if youre sure you want to make the global prices changes, respond [Yes] to the prompt below:

To make global changes to forced modifiers attached to the items in a particular Menu Group: 1) Highlight the first Menu Group you wish to adjust 2) Click on the button that reads Modify Items belonging to this Group to call up this Dialogue Box:

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3) Click on the Modifiers tab and then click on the the [Edit Modifiers] checkbox 4) Use standard Modifier definition procedures to create modifier pop ups that will be added to all the items in the Group. 5) Click on the [Next] button and review the items in the Group to see if there are any items for which the new modifiers might not be appropriate. 6) Click on the box beside any items to which you prefer not to add new modifiers. 7) Click on the [OK] button and, if youre sure you want to make the global modifier changes, respond [Yes] to the prompt below:

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Changing the Menu Items Layout

To change the position of a Menu Item within a group as displayed at the POS, simply click, drag and drop the Menu Item on the new position. The Menu Item being replaced will move to the original position occupied by the Menu Item moved.

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Editing a Menu Item from the Menu Item Layout

Right click on the Menu Item button whose data you wish to edit. The Menu Items Setup form will appear as shown below.

Swap/Copy Item Attributes

Use this function to copy attributes from one item to another including: button color, modifiers, prices, etc. For example, if you define a new Steak dish that has the same modifier options as the existing NY Strip Steak, you could use the Copy Item Attributes to attach the NY Strip modifier screens to the new Steak dish, saving you considerable setup time. WARNING: Use the copy function with care. Once an item is overwritten it cannot be retrieved.

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To Swap/Copy an Item: On the Item Selector (Menu tree view), click on the Item you wish to Swap/Copy, drag it to the new position and drop it. You will then choose whether you Copy item/Group or Swap Item/Group.

Custom Groups (User Defined Menu Screens)

Custom Groups allow you to display menu items from different menu groups together in the Button Area of the Order Entry Screen. Copying items from lightly populated menu groups to Custom Groups allows for much more efficient button displays on the Order Entry Screen. For instance, for reporting purposes, you may have created separate menu groups for the entrees such as Pasta Dishes, Fish Dishes, Chicken Dishes, Pork Dishes, Steaks, etc But if each of these menu groups contained only five or six items each, you would also copy all the entre items to a single custom group called Entrees. This would allow you to display all the entrees on on a single screen and would cut the time it takes to navigate from one group to another when ordering various entrees. While standard menu groups are numbered from one to 240, Custom Groups are numbered from 241 to 270. You may use these group numbers to set a Custom Group as the default menu group displayed when you first access the Order Entry Screen. You may add Custom Groups to the Menu Navigation Bar displayed on the far right of the Order Entry Screen. Restaurant Manager uses a 9th Menu to implement Speed Groups. At the POS this menu appears at the end of the Menu button row under Groups. To avoid confusion with the primary menus, a different form is used to setup Speed Groups.

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Accessing Speed Groups

The Speed Groups Setup form is accessed from the Backoffice Main Menu as shown below.

The Speed Group Screen consists of two main sections. On the left is the menu items selector, and on the right the layout of the items of the selected speed group. A combo box at the top of the screen allows you to change the Speed Group.

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Naming Speed Groups

Once in the Speed Group Setup form, click on the Groups Tab. A screen showing the Group button layout will appear. If it is the first time you are accessing this screen all the buttons will be blank. To define a Speed Group name, right click on the corresponding button to bring up the data entry form:

Besides the Speed Group title, you can configure the button color and/or bitmap to use.

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Defining Speed Group Items

To populate a Speed Group with Menu items simply select an item from the selector on the left and drag to the desired button on the left of the form. You can also swap Speed Group Items by dragging and dropping them within the button layout.

Defining Chain to Group Type Items

Chain to Group configured items allow you to chain to another group at the POS without adding an item to the order. This is useful when working with Logical Groups that require more than 30 items (the maximum number of buttons that fit on a screen), or to quickly jump to another group to streamline the order entry process. By right-clicking on a Speed Group Item button, you can set the button to go to any other group in the menu by checking the Chain to Group checkbox and then selecting the group you wish to go to. You can also define the text, button color and button bitmap to display on the button.

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Group Scheduling
The Group Scheduling feature allows you to enable/disable menu groups based on a time schedule.

Creating a group schedule

First, set up schedule via RMWin->Setup->Menu->Group Schedule. Press Add (on the left side) then enter Schedule Type Name. Then set Schedule Frequency, Start and Finish times and then press Add (on the right). When you are done, it will look like the screen shown below:

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Scheduling a Group
After this, choose the menu group to be scheduled via RMWin->Menu->Menu Setup. Select the Schedule Type as shown below:

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After setting up group schedules in the back office, the POS will not allow choosing a group that is not scheduled; unscheduled groups are displayed as dimmed out (or disabled) buttons. See Draught Beer button below:

Menu Navigation Bar

The buttons that represent your most frequently used menu groups can be programmed so that you can access a group with a single button press. This column of buttons is displayed along the right edge of the Order Entry screen in POS and is called Menu Navigation Bar (or Nav Bar for short) On previous versions, this was done via macros, so if you are upgrading we recommend you eliminate the group related macros and program them into the nav bar. You can define different nav bars for different purposes. For example, you might have one nav bar that is used by bartenders and a different one for waiters and waitresses. Or you might have one nav bar for eat-in customers and another one for carry-out. The choice of which nav bar to display can be either manual, or by revenue center.

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Configuration options for the Menu Navigation Bar:

The first step in setting up the nav bar is to define the settings for the Nav Bar. The next step is defining the actual buttons to display. The set up screen is located under Setup->Menu->Menu Navigation.

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The different nav bars or Navigation Sets are displayed along the left side of this screen. You can add and remove them by pressing the Add and Remove buttons respectively. In the middle part of the screen, your menu groups are displayed in a tree view. To program a nav button, find the desired menu group in the tree view and drag and drop it to one of the nav buttons. In the sample screen above, the nav bar is configured to display 8 buttons. Buttons after the 8th are accessed from the Point of Sale screen by pressing the Up and Down arrow keys on the nav bar. If you wish to change the nav bar as a function of revenue center, press the button labeled Assign to Revenue Center. change the nav bar as a function of revenue center, press the button labeled Assign to Revenue Center. The revenue center set up screen will appear.

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For each revenue center on the left, select a Default Menu Navigation Set to use.

Nav Bar Based on Job Class

On previous versions, you could either change the nav bar manually, or automatically based on the revenue center. On v14, you can change the nav bar based on the job class of the employee that is assigned to the transaction. Note: this is not necessarily the same as the employee who swiped into the system. For example, a manager could swipe into the system and access the check for a waiter. The manager would see the same nav set as the waiter would when he/she access the transaction. To change the nav bar based on job class, you must set the option under station configurations. Use the Seach function to look for nav buttons, and Menu nav buttons mode will appear. Double click to show drop down list then choose Job Class. Next, you must define the nav set to activate for each job class. This setting is located in RMWin->Setup->Labor->Job Classifications. For each job class, choose the desired Nav set to use.

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Menu Editing From POS

Adding an Item
Restaurant Manager provides the ability to quickly add a menu item (or modifier) from a POS station. Though it does not offer all the flexibility of the Back Office, it does give the ability to quickly define an item along with its basic properties such as the price, button color and prep printer. To add an item from a POS station, first go into the Order Entry screen and select the menu group in which you want the item added. (Appetizer, in this sample)

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Click on MISC followed by the Add Item button.

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You will be lead through a series of prompts to define the item, including its price, button color and preparation printer.

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Modify In-Stock Quantity

To change the in-stock Quantity from a POS station, first go into the Order Entry screen and change to the menu group containing the item of interest. (Entrees, on this sample)

Click on MISC followed by the In Stock Quantity button.

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Choose the item of interest from the selection box and enter the quantity left in stock. To display the quantity count down on an item, do not set the In Stock Quantity to 9999.

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Printing Menus
You can print a list of some or all of the items on your menu(s) from the Print Menu dialogue box which is accessed from the Reports drop down menu. The list shows the primary preparation area, the item price for each price schedule, as well as the cost and margin for each item. Reports->Lists->Menu

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Use this form to indicate which items should appear on the Menu List. Selection Use the fields in this section to define the range of menu groups that should appear on the report Destination Click on the following check boxes to indicate the destination to which the report should be sent. When you are done setting up the Print Menu dialog box, press Print and you will see a list just like the one shown below:

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Menu Schedules
If you have created multiple menus, you can configure your system to work with different Menus at different POS stations or to switch automatically from one standard Menu to another at a specified time, like Sunday Brunch. (You can also manually switch to another Menu from within the POS Module.) Use the Menu Schedules Setup Form to schedule menu shifts or to link different menus to different POS stations: Setup->Menu->Menu Schedule

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To schedule an automatic switch from one Standard Menu to another: Position the cursor on the schedule at day & time where you wish to initiate a Menu shift. Hold down the left mouse button and drag the cursor to the day & time where you wish to revert to the original Menu (or switch to another) Release the mouse button to access a pop-up window listing the Menus. Highlight the appropriate Menu and click on it. Repeat steps 1 to 4 until you have scheduled all the necessary Menu shifts for the Master configuration. The "Master" configuration highlighted in the column at the left of the Menu Schedules Setup Form is applied to all POS stations except those for which you create separate Menu Schedules.

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Price Scheduling
You can define up to six prices for each Menu Item on any of the four standard Menus or for any of the modifiers and side dishes on the four Modifier Menus. In other words, each Menu includes six Price Levels. When you define a Menu Item, the price entered into the field labeled "Price 1" pertains to Price Level 1, the price entered into the field labeled Price 2 pertains to Price Level 2, etc. You can configure your system to work with different Price Levels at different POS stations or to switch automatically from one Price Level to another at a specified time, like Happy Hour, this is called Price Scheduling. (You can also manually switch the Price Level at a particular POS station from within the POS Module.) To use multiple Price Levels you must: Define multiple prices for each Menu Item you sell. And, if any of your modifiers have prices, define multiple prices for them, as well. Access the Price Level Schedules Setup Form (below) to define which Price Level should be used at which POS station at which time. Check the box Use Price Level time tables under Station Configurations to activate the Price Level Schedules you have defined in step 2 above.

Price Level Schedules Setup Form

Use the Price Level Schedule Setup Form to indicate which of up to six Price Levels should be applied to which POS stations at which times. Setup->Menu->Price Schedules

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The "Master" configuration highlighted in the column at the right of the Price Levels Setup Form is applied to all POS stations except those for which you create separate Price Level Schedules. To schedule a Price Level Shift: Position the cursor on the schedule at day & time where you wish to initiate a Price Level shift. Hold down the left mouse button and drag the cursor to the day & time where you wish to revert to the original Price Level (or switch to another Price Level). Release the mouse button to access a pop-up window listing the six possible Price Levels. Highlight the appropriate Price Level and click on it. Repeat steps 1 to 4 until you have scheduled all the necessary Price Level shifts for the Master configuration.

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Modifier Menus
In addition to creating menus that list standard menu items, you can create separate Modifier Menus for modifiers and side dishes. Both sorts of menus are defined in the Menus Setup Form. A modifier is any item or message, like "Baked Potato" or "Medium Rare"that is linked to a standard menu item. A modifier cannot be ordered independently. If a price is associated with a modifier, RESTAURANT MANAGER adds the amount to the price of the standard menu item, or it would just list the price with the modifier. See Modifier Roll-up Mode. For instance, if a modifier "with whipped cream" were priced at 25 cents, then a cappuccino with whipped cream would cost 25 cents more than a plain cappuccino. From the Menus Setup Form, you can define up to four Modifier Menus of up to 900 items each. PLU Item numbers 3601 through 7200 on the last four menus are for modifiers. Because items on the Modifier Menus are processed differently than items on Standard Menus you must be sure to name Modifier Menus clearly so you do not accidentally put a standard menu item on a Modifier Menu or vice versa. Typical Modifier Menu names include "Side Dishes", "Cooking Instructions", "***NO****", and "Pizza Mods".
NOTE: Follow the same steps to create a Modifier Menu as you follow to create a standard menu. And follow the same steps to add a group or an item to a Modifier Menu as you follow to add a group or an item to a standard menu .

Once you have added items to a Modifier Menu you can create pop-up lists of modifier options that appear automatically when a particular menu items is ordered. See Forced Modifiers. By default modifiers do not print on the guest check. See Modifier Roll-up Mode to change this default setting. If you wish to print Modifiers in red ink at the prep area printers, you must activate the red ink feature and make sure youve entered the red ink codes in the Printer Codes Setup Form.

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Price and Inventory Multipliers

Modifiers can be used to change the price and/or inventory depletion for a base item. For example, in a bar environment, a Scotch can be ordered straight up, or On the Rocks, or as a Double drink. Depending on the modifier chosen, the price and liquor content change. In this example, Scotch is the base item, and the modifier choices are Straight Up, On the Rocks, or Double. For the sake of discussion, lets assume the pricing and liquor content are as follows: Scotch Pricing Modifier Straight Up On the Rocks Double Price $6.00 $9.00 $12.00 Liquor Content 1 oz 1.5 oz 2 oz

In Restaurant Manager, the Scotch can be entered as a menu item with a price of $6.00. For inventory purposes, a Scotch contains 1 fluid oz of liquor. When ordered Straight Up no adjustments are necessary; the price and liquor content are correct. But when ordered On the Rocks the price is increased by 50% and so is the liquor content. When ordered as a Double, the price and alcohol content are both doubled. To accommodate this, you can assign price and inventory multipliers to the modifiers On the Rocks and Double. In RM Back office, go to Menu Setup. Find On the Rocks and click the Advanced tab. To apply a 50% increase, enter 1.5 for both the Price and Inventory Multipliers. For the Double modifier, enter 2.0 for the multipliers. In this example, all modifiers have a price of zero. The Point of Sale program will automatically do the price and inventory adjustments depending on the modifier selected. Note: Only one Price and/or Inventory multiplier can be applied per item. If you were to select On the Rocks twice, it would only apply the multipliers once. Note also that the multipliers only affect the base menu item, NOT other modifiers attached to it. For example, if you were to order: Scotch On the Rocks w/ Lime On the Rocks multipliers will affect the Scotch, but not the other modifier w/ Lime.

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Forced Modifiers
Forced Modifiers are short lists of side dishes or other modifiers that pop up automatically every time a certain menu item is ordered, forcing the server to make a selection. Defining these forced modifiers IS DIFFERENT THAN defining the modifier items, themselves. In fact, you must define the modifier items BEFORE you can create the forced modifiers linked to a particular menu item. A standard example of forced modifiers is to link two Forced Modifier pop-up screens to a steak dinner. The first lets the server choose between Rare, Medium/Rare, Medium and Well Done and the second lets the server choose between the "House Salad", "French Fries" and "Baked Potatoes" that come with the dinner. You can even attach Forced Modifier pop ups screens to items on the Modifier Menus. To continue the example above, the House Salad which accompanies the steak dinner could be linked to a pop up screen listing "French", "Italian", or "House" dressings and the Baked Potato could be linked to a pop-up screen listing of "Butter", "Chives" and "Sour Cream". (To do this, setup modifiers to modifier items.) Creating Forced Modifier pop-up screens is part of the process of defining an individual menu item and must be done in the Menu Items Setup Form. You simply select items previously defined on the Modifier Menus and put them in the Modifier List Box under the 'Modifiers" tab on the Menu Items Setup Form. By default you can press the [Esc] key to exit a Forced Modifier pop-up screen, thereby ordering an item without side dishes or other modifiers. However, you can deactivate the [Esc] key to require the selection of modifiers before exiting the pop-up. See Effect of Esc button during modifier selections.

Forced Modifiers Setup Form

You can use the Modifiers Setup Form to create one or more Forced Modifier pop-up screens for any menu item highlighted in the Menu Items Setup Form. See full discussion of this under Menu Items. Setup->Menu->Menu Setup->Modifiers Tab

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Creating Forced Modifiers

Because each Forced Modifier pop-up screen is linked to an individual menu item, defining these pop-up screens is part of the process of defining an individual menu item. However, once you have created a pop-up screen for a particular menu item, you may convert it to a Template that can be used with any other menu item.
IMPORTANT: You cannot create Forced Modifier pop ups until AFTER you have defined the modifier menu items, themselves.

To link Forced Modifier pop-up screens to a menu item: Locate the menu item you wish to modify on the Items List in the Menu Items Setup Form. You can use the Search button for this. When the item you wish to modify is highlighted, click on the "Modifiers" tab at the top of the setup form. Click on Groups, then click on the down arrow to the right of the of the field under Groups & Templates. A drop down list will appear showing the Modifier Menu

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Groups you have previously defined. (See Menu Items if you have not yet defined the modifier items you wish to add to the Modifiers List Box.) Type the first letter of the Group that contains an item you wish to add to the first Forced Modifier pop-up screen OR scroll through the list until the appropriate Group is highlighted. Double click on the highlighted Group. A list of all the modifiers in that group will appear on screen. Highlight the item(s) you wish to move to the pop-up screen. You can use the <shift key> and the <ctrl key> for this. Then click on the [<] button to copy it to the Screen 1 Modifiers list. If you wish to add items from another modifier group to this same Forced Modifier pop-up screen, repeat steps 3 to 6. If you want the server to be able to select more than one item from this pop-up screen, enter the number of items that can be selected in the "Count" field If you wish to use same the items on this Forced Modifier pop-up screen with other menu items, click on the "Create Template" button. If you wish to add additional Forced Modifier pop-up screens to this same menu item, repeat steps 3 to 9 until you have created a total of up to five pop-up screens. When you have completed creating all the modifier pop-ups needed on this menu item, click on the EXIT button to activate the changes and exit the Menu Items Setup Form.
NOTE: When configuring a new system from the Backoffice Module, it can be helpful to run the POS Module in another Window (or even on another POS terminal) so that you can test the configuration as you go along. To test your changes in POS, hit MISC->Re-load Sys Config to ensure that your changes has taken effect in POS.

Forced Modifiers Templates

Once you have created a modifier pop-up screen for a particular menu item, you can duplicate that pop-up screen as a "template" that can be linked instantly to any other item on the menu. To create a Forced Modifier Template:

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You must first follow steps 1 to 9 above for creating a Forced Modifier pop-up screen. Then, when you have a list of modifier options displayed in the Menu Items Setup Form: Click on the [Create Template] button. Type in the name you wish to give to the template. Click on [OK]. If you wish to verify that you have properly created the template, click on the Templates checkbox on the right of the screen and then click on the down arrow on the field right below it. Scroll through this list until you see the name of the template you just created. Once you have created this template, you may link it to many other menu items as described below.

Using Forced Modifier Templates

If you have already created one or more Forced Modifier Templates, you will find that it is much more efficient to link a menu item to a modifier option template than to recreate the same pop-up screen over and over. To create a modifier pop-up screen from an existing template: Highlight the menu item to which you wish to link a modifier pop-up screen. Click on the "Modifiers" tab at the top of the setup form. Click on the [Templates] checkbox in the "Groups & Templates" section. Click on the down arrow in the field at the top of this section to view the Templates you have already defined. Type the first letter (doesnt work) of the template you wish to use OR scroll through the list until the Template Name is highlighted. Click on the highlighted Template to view the template. Click on the [<<] button to turn this template into a forced modifier pop-up screen for this particular Menu Item. If you want the server to be able to select more than one item from this pop-up screen, enter the number of items that can be selected in the "Count" field.

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If you wish to create a second pop-up screen associated with this particular menu item, click on the down arrow beside the [Screen 1] field and select Screen 2. Then repeat steps 4 to 8 above. (screen 2 doesnt give 2nd pop-up screen) When you have completed creating all the modifier pop-ups needed on this menu item, click on the EXIT button to activate the changes and exit the Menu Items Setup Form.

Combo Meals
A combo meal is used to offer special pricing on a collection of items. For example, a cheeseburger, small fries and small coke might cost $5.00 if purchased separately, but when purchased together, they constitute a combo meal that is $4.75. ASI provides the facility to program combo meals and automatically apply combo pricing. You can program up to 999 different combo meals. Each combo meal can have up to 99 different sizes. Sizes can be used to upsize a combo. For example, the combo meal described above might offer a Super Size where the regular fries are substituted with a large fries and the regular coke is substituted with a large coke. Upsizing messages can be enabled or disabled for each combo meal for suggestive selling purposes. So when a customer orders a combo, the Restaurant Manager automatically displays the upsize options. This not only increases your bottom line, but ensures that your customers dont leave on an empty stomach. Each combo meal can have up to 10 tiers. Each tier consists of a 1 or more items, any of which can be used to fulfill the tier. As soon as all tiers are fulfilled, Restaurant Manager automatically recognizes the combo and applies the combo pricing. The example combo meal above has 3 tiers. The first tier consists of a single item cheeseburger. The second tier also has just one item small fries. The third tier however, might have several items to allow a choice of different beverages (e.g., small coke, small sprite, small fanta, etc.). Combo meals can be ordered in two different ways. The first way is to order the individual items, and let the system detect when a combo meal has been fulfilled. In the cheeseburger example, the system will automatically create a combo meal after you order a cheeseburger, small fries and any small beverage. Note that you can order these items in any order and you can even order non-combo items in between; the system will still detect the presence of the combo as soon as the combo is fulfilled. Also note that the combo feature can be disabled via a setting in Stations Configuration.

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In the above screen shot, the user ordered a cheeseburger, small fries and small coke. Restaurant Manager automatically detected the presence of a combo and inserted the Reg Combo #1 item to give a $.25 discount. There is a setting in Station Configuration to enable or disable automatic detection of combos. Note that the combo meal (Reg Combo #1) and the combo items are all menu items. A discussion of entering combo meals and combo items will be described later. The second way to order a combo is to press the combo meal button. The system will automatically add the individual tier items to complete the combo. So to achieve the same result as the above screen shot, the user could have pressed the Reg Combo #1 button and let the system automatically insert the cheeseburger, small fries and small coke. When there are multiple items in a tier (as in the case of the beverage), Restaurant Manager will either select the first item, or display a selection window for you to choose one. To make Restaurant Manager auto-select the first item, check the box under Station Configuration.

Programming Combo Meals

Combo meals are programmed in three steps:

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Define combo sizes Define a menu item for each combo meal as well as each combo item Define the basic parameters for each combo meal These steps are described in the following sections. Defining Combo Sizes In order to use combos, you must define at least 1 combo size. See screen shot below. Enter descriptions for all your combo sizes (e.g., Regular, Super Size, Jumbo, etc.). Make sure to enter all sizes that you anticipate using as changing them will require re-programming your combos. Setup->Menu ->Combo Sizes

Defining Menu items for Combo Meals and Combo Items Combo meals as well as combo items are regular menu items just like appetizers and entrees. Only after combo items are linked to combo meals do they exhibit special combo behavior in the POS. So that combo items can be linked to combo meals, you must first define each combo meal and each combo item in your menu.

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Set-up->Menu->Menu Setup

It does not matter where you position combo meals and items in your menu, but they should all be menu items rather than modifiers. For combo meals, you should create one item for each size. So lets say you have a combo #1, and it comes in 3 sizes (Regular, Super Size and Jumbo), then you should create 3 items: Reg Combo 1 Super Combo 1 Jumbo Combo 1 If your combo meals offer a discount, as most combos do, you should enter the discount amount as a negative number in the item price field. Though it is not required, you can create a separate menu group for holding the combo meals. This will allow them to appear separately on reports.

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After entering combo meals, you should enter your combo items. You must create separate items for different sizes (i.e., Small coke, Med Coke, Large Coke). Note: the same combo item can be linked to multiple combo meals without duplicating the item. Defining and linking the Combo Meals In this step, we link the menu items created in the previous step to actual combo meals. Setup->Menu ->Combo Meals

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With the screen above, do the following: 1. Click the Add button to add a new combo set. 2. Specify the number of tiers and define the sizes this set will have. In the cheeseburger combo example, there are 3 tiers (3 sets of items that make up the combo - cheeseburger, fries & beverage). To define the sizes, highlight the size you want from the left side and press the [>] button. You will then see the size on the right side. Do this for all the sizes you wish to include in this meal.

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3. Double click on the "Undefined" under the combo set. A Search Menu dialog will appear. Type in the name (or part of it and press Search) of your predefined combo meal (i.e., Reg Combo 1).

4. Define all the items that go into each tier. You may put many items per tier.

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To do the above: 1) 2) 3) 4) 5) 6) Click on the Items Tab Search for the Combo Items in the Tree View on the right Click and drag the item to the center Do these for all Tier Numbers. Do 3 & 4 for all your combo meals within the specified set Should you want another combo set, you may choose the "Add" button or right-click on the combo set to "Duplicate Combo Set"

Special Considerations Some options are NOT available for combo meals. The special considerations and restrictions are described below. Tagging If you touch a combo meal on the view check area, it will automatically tag all the combo items that go with the combo meal. You can tag and untag individual combo items by touching the items. Quantity

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The combo recognition function which automatically collects combo items and builds combo meals, does not work on items that have quantity greater than 1. In order to order more than 1 of a given combo meal, first order the combo, then tag it and press the Qty + button. When using the Qty + / - buttons, you can tag the entire combo, or any one of the items within the combo. You can also order large quantities of combos using Misc->Qty. Edit Modifiers Once a combo has been recognized and the system creates a combo meal, you cannot use Edit modifiers on the combo; however, Edit modifiers can be used before the combo is complete. For example, if you order a cheeseburger, extra cheese, no onions. You can use Edit Modifiers to make changes, but after you order a small fries and small beverage and the combo meal is completed, you can no longer use the Edit Modifier feature. Also, note that forced modifiers are skipped when you hit the combo meal button. Passwords When ASI recognizes a combo and creates a combo meal, it does not require a password even if the combo meal has a negative price and is password protected. Reorder Reorder is not allowed on combo meals. Split Items Split items are not allowed on combo meals.

Deleting Combos
For sent combos, the whole combo is automatically tagged when at least one of the combo members is tagged before deletion occurs. However, if not yet sent, when the combo is partially tagged, only the tagged combo member items and the main combo item (ie. Super Combo #1) are deleted. If you select the option Delete last item and the last item is a completed combo, the entire combo is deleted the main combo item, the combo members and all.

Restrictions in Automatic Combo Detection

There are some restrictions on the types of items that qualify for automatic combo detection. The following items are ignored for the purposes of automatic combo detection: 1. Items with quantity not equal to 1 (note, if you wish to order more than one of a specific combo, you should use the quantity key and press the main combo item).

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2. Pizzas 3. Items that are price adjusted and/or discounted 4. Items that are already sent to remote printers/displays

Adjectives
Adjectives provide a means of re-directing menu items so when an item is ordered, the adjective causes a different item to be added to the check. A typical example of the use of adjectives would be in specifying the size of a beverage. Take for example a restaurant that offers 19 different beverages, and 4 sizes for each. The total number of size / beverage combinations is 76 (19x4). This would require more than two menu groups and it would be difficult to locate the correct beverage and size combination. By using adjectives, the number of buttons in the above example can be reduced to 23 rather than 76 (4 adjective buttons and 19 beverage buttons).
Note, these 23 buttons are for the user interface only; you must still program the 76 size/beverage combinations in Menu Item Setup Form, but the user need not be aware that they exist.

A sample POS screen layout is shown below:

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Note the adjectives are displayed in a single column just to the left of the items. The width of the adjective column and the number of adjective buttons are adjustable via settings under Order Entry Screen Options of Station Configuration. The Fractional Screen Width for Adjectives used above is 0.1 You can remove the adjective column entirely by setting the column width to 0.

Defining Adjectives
To define adjectives for your restaurant, go to Setup->Menu->Adjectives Setup. The following form is displayed:

You should give this careful consideration BEFORE entering your adjectives. This first step is relatively easy, but after linking adjectives to menu items (as described in the next few sections), it will be very difficult to delete adjectives or re-arrange the adjective order; doing so will throw off the adjective links in the menu and will require reprogramming. The Persistent check box allows the adjective to stay depressed until you choose a different adjective. Non-persistent adjectives are automatically deselected after being applied to a menu item or modifier.

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Creating Items and their Adjectives

The next step is to create a group of base items in Menu Setup. For the beverage example, you should create a group containing the beverages without specifying the size (e.g., Coke, Diet Coke, etc.). Prices for these items are immaterial as they are simply used as a placeholder to point to the real items below.

After creating base items, you must create adjective items for every base item. These items should be placed in separate menu groups that are not visible to the user. In the beverage example of the previous section, you would create four items for every beverage one for each size (i.e., Sm Coke, Med Coke, Lg Coke, XLrg Coke). Do the same for all the other beverages. Remember to define item prices here.

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Linking Adjectives to a Menu Item

To enable Adjectives for a base item, highlight the base item in the menu setup form. Click on the Adjectives tab and check the option Enable Adjectives. Note: The base item is the one under the menu group of which you want the user to see, in this example, under Beverage group. When this option is checked, the item is treated differently by Restaurant Manager. See discussion in the next section.

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Initially, all entries in the center window (Defined Adjectives) will be Not Defined. To define an adjective for the base item, first highlight the adjective in the center window, then find the correct item to link to it in the Items tree on the right. Remember that the item belongs to the group which you dont want the user to see, Adjectives group in this example. Then press the less than symbol < to assign the adjective. Repeat this procedure until all valid adjectives are defined. It is OK to leave one or more adjectives Not Defined as Restaurant Manager will not allow that adjective to be used with that base item. To make a particular adjective the default, Right click on the adjective and choose the Make Default option. When you are done with these steps, you are now ready to make use of your adjectives in POS. Another example: Suppose you sell sandwiches and offer a variety of condiments: Onions No Onions Extra Onions Pickles No Pickles Extra Pickles Tomatoes No Tomatoes Extra Tomatoes

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For this application, you would create two adjectives: No Extra Then you would create menu items in the following groups: Base Group/Condiments group: Onions Pickles Tomatoes Adjectives Group: No Onions No Pickles No Tomatoes Extra Onions Extra Pickles Extra Tomatoes Note that in this example, instead of 9 buttons, the user can only see 5. If you prefer to put Regular adjective to make it more clear to the server, you can also do so.

Working with Adjectives in Point of Sale

When using adjectives in Point of Sale, you must first select an adjective, then press an item. If you forget to press the adjective first, Restaurant Manager will do one of two things. If there is a default adjective for the item, it is selected automatically. If there is no default, Restaurant Manager will display a list of all available adjectives and require you to choose one. If you choose an adjective that is not defined for an item; for example, if you chose the adjective Extra then press the Coke button. The POS program will display an error message. If you select an adjective, then press an item for which adjectives have not been enabled, the POS will ignore the adjective and just order the item. If you accidentally select the wrong adjective, you can touch it again to deselect it, or you can select a different adjective. Persistent adjectives remain selected, even after being applied to an item or modifier. Non-persistent adjectives are automatically de-selected immediately after being applied.

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Pizza Definition
If you only sell specialty pizzas but do not allow the customer to choose the toppings, etc. that come with the pizza, you should simply define each specialty pizza as a standard menu item and enter them as such. If you sell pizzas where the customer can mix and match a variety of crust sizes and toppings, etc., then you must create a special pizza menu. When you create a special pizza menu, your Restaurant Manager automatically generates a special Pizza Order Entry Screen that allows you to enter all the particulars of any pizza order from a single screen in the POS Modules. The Pizza Order Entry Screen is accessed from the main Order Entry Screen. After the pizza order has been entered from the Pizza Order Entry Screen, the pizza(s) are displayed on the Order Entry Screen along with the drinks and other standard menu items the customer may order. The fields for defining your pizza menu are organized into setup forms as described below:

Pizza Sizes
You can define up to six pizza sizes. Pizza sizes are used to generate pricing alternatives for crusts, toppings and combos. If, for example, you create Small, Medium and Large sizes, then you will see fields labeled [SM PRICE], [MED PRICE] and [LG PRICE] for each type of crust you define, etc. Because size is what generates pricing alternatives, you must define a different pizza size for each category of pricing you wish to create. If, for example, you offer two types of pizza -- thin crust and deep dish where the topping price depends on the crust type (e.g., pepperoni topping is $1.00 on thin crust pizzas and $1.50 on deep dish pizzas), then you must create sizes that include crust type (a "Small Thin Crust" size and a "Small Deep Dish" size.) If crust type does not affect topping prices, etc. then you should define crust alternatives in the fields under the [CRUST] tab. Setup->Menu->Pizzas->Sizes Tab

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The fields under the "Sizes" heading are organized into columns: Number (#) This column indicates the order in which the sizes are listed on the POS screen. If you offer fewer than six Pizza sizes, leave the bottom rows blank. Size Description Type a pizza size using up to eight characters. This description will appear on the Guest check and on Sales Reports. Abbreviation Type an abbreviation of the pizza size using up to 3 characters. This abbreviated description will appear in the price column headings in the other sections of the Pizza Setup Form as well as on the Pizza Order Entry Screen. Price Mode Click into the space where By Topping Count appears and an arrow will appear. Click on his arrow to reveal a drop down list of choices: (1) By Topping Type; and (2)By Topping Count. Click on the desired price mode. See Pizza Pricing by Topping Count. Award No
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Click on the space and an arrow will appear. Click on this arrow to reveal the list of awards. Click on the award of choice. Award Points Enter here the number of points given to the customer when he buys this certain pizza size.

Pizza Crusts
Restaurant Manager can handle up to 6 different pizza crust types. Size and crust together make up the base pizza to which you can add toppings and/or combos. In other words, you can define up to 36 different base pizzas which can be used to build all the pizza variations on your menu. You must define a price for all crust types and sizes. If you do not offer a particular crust type in every size, you must enter a price of $0.00. Setup->Menu->Pizzas->Crusts Tab

The fields under the "Crusts" heading are organized into columns: Number (#) This column indicates the order in which the crusts are listed on the POS screen. If you offer fewer than six Pizza crusts, leave the bottom rows blank for the Crust Name, however, enter 0.00 for the prices.
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Crust Name Type the names of the crust types in the fields under this heading <Size > Price The six price columns allow you to enter the price for each base pizza offered in your establishment. Notice that the size abbreviations you defined in the [SIZE] section of this setup form appear in the column headings. If no size abbreviation appears, you did not create an abbreviation in the [SIZE] section.

Combos or Specialty Pizzas

You can define up to 30 different "Combos" or specialty pizzas such as "Meat Lovers Pizza" or "4 Cheese Pizza". Combos are treated just like pizza toppings. When you generate your Pizza Menu, Restaurant Manager creates "modifiers" representing each combo. Handling combo types like toppings gives you the flexibility to handle half combos and/or combos with additional toppings; for example, a large deep dish pizza, half Meat Lovers, the other half Veggie Lovers, or a large Meat Lovers Pizza with extra mushrooms, etc.

Setup->Menu->Pizzas->Combos Tab

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The fields on this form are organized as follows: Number (#) This column indicates the order in which the combos are listed on the POS screen. If you offer fewer than 30 Specialty Pizzas, leave the bottom rows blank. Combo Type in up to twelve characters to identify each Specialty Pizza in the fields under this heading. Color Click on the down arrow to the right of these fields to select the color of the POS touchbutton that will be labeled with a particular Specialty Pizza <Size > WH Prc/ <Size> HA Prc The 12 price columns allow you to enter the price for half and whole specialty pizzas for each base pizza offered in your establishment. Notice that the size abbreviations you defined in the [SIZE] section of this setup form appear in the column headings. If no size abbreviation appears, you did not create an abbreviation in the [SIZE] section. Combo prices are computed by adding the base price of the pizza to the combo price, just like a topping. In other words, when defining the combo price, you must enter only that amount over and above the base pizza price that your charge for each combo type. If, for example, you wish to charge $15.99 for a Large Meat Lovers Pizza and the large pizza base is priced at 9.99 (under the [CRUSTS] tab) then the price of the combo should be entered as 6.00. Restaurant Manager will add the combo price (6.00) to the base pizza price (9.99) to get the actual price of the Large Meat Lovers Pizza (15.99). If your combos are all the same price for a given size, you can enter the prices for the first combo and then press the [F5] key to copy the prices to the other combos.

Pizza Toppings
The fields under the Toppings tab allow you to create and price all the topping options on your menu. Pricing options include whole and half pizza toppings

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Setup->Menu->Pizzas->Toppings Tab

The fields on this form are organized as follows: Number (#) This column indicates the order in which the toppings are listed on the POS screen. If you offer fewer than 30 Pizza Toppings, leave the bottom rows blank. Combo Type in up to twelve characters to identify each Pizza Topping in the fields under this heading. Color Click on the down arrow to the right of these fields to select the color of the POS touchbutton that will be labeled with a particular Pizza Topping. <Size > WH Prc/ <Size> HA Prc The 12 price columns allow you to enter the price for half and whole specialty pizzas for each base pizza offered in your establishment. Notice that the size abbreviations you defined in the [SIZE] section of this setup form appear in the column headings. If no size abbreviation appears, you did not create an abbreviation in the [SIZE] section.

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Topping prices are added to the price of the Pizza Base to calculate the total price of the pizza. If there are toppings the customer can choose which do not add to the price of the base pizza, it is recommended that you define those toppings as modifiers. If your toppings are all the same price for a given size, you can enter the prices for the first topping and then press the [F5] key to copy the prices to the other topping fields.

Pizza Modifiers
Pizza modifiers can be used to convey special cooking instructions to the kitchen. Restaurant Manager allows you to define up to 6 Groups of Pizza Modifiers. Each group can contain up to 25 individual modifiers for a total of 150 pizza modifiers. It is recommended that you group modifiers in categories like ** NO ** (for No Onions, No Garlic, No Anchovies, etc.) and **EXTRA** (for Extra Sauce, Extra Cheese, Extra Spicy, etc.). You have the option of applying a price to the modifiers if necessary.

Setup->Menu->Pizzas->Modifiers Tab

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The fields on this form are organized as follows: Modifier Group Use your mouse to highlight a line in this box and click on the [EDIT] button to create a name for a category of modifiers like ****NO****, or ***EXTRA***, etc. Each Group name can be up to 20 characters long. Number This column indicates the order in which the modifiers in each group are listed on the POS screen. Modifier Type the name of each modifier you wish to add to the category highlighted in the [MODIFIERS GROUP] box. Button Color Click on the down arrow to the right of these fields to select the color of the POS touchbutton that will be labeled with a particular Modifier. Price If you wish to charge a price for a modifier, enter the price under this heading.

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Miscellaneous Pizza Options

Use the fields under this tab to define default configurations that determine which Pizza screens and features appear onscreen by default. Setup->Menu->Pizzas->Misc Tab

The fields on this form are organized as follows: Default Opening Screen Click on either [COMBOS] or [TOPPINGS] to indicate which screen should appear each time you access the Pizza Order Entry Screen. Default Size Click on the down arrow beside this field to indicate the pizza size you sell most often. Default Crust Click on the down arrow beside this field to indicate the crust type you sell most often. Item Menu to Use

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Click on the down arrow beside this field to indicate which of the four Standard Menus you wish to use as the Pizza Menu. It is recommended the you use the system default of Menu #4. Modifier Menu to Use Click on the down arrow beside this field to indicate which of the four Modifier Menus you wish to use for the Pizza Modifiers. It is recommended the you use the system default of Menu #4. Group Type for Pizzas Click on the down arrow beside this field to indicate which Group Type category you wish to use to calculate the sales taxes applicable to the items on the Pizza Menu. Prep Area for Pizzas Click on the down arrow beside this field to indicate the Prep Area Printer to which Pizza orders should be routed. If you wish to send a pizza to multiple prep area printers you must configure the additional printers from the main Menu Items Setup Form.
NOTE: If you wish to further configure the items on your Pizza Menu, first press the [GENERATE MENU] button at the base of the Pizza Setup Form. Then exit the Pizza Setup Form and access the Pizza Menu (Menu #4) on the Menu Items Setup Form. Accessing the pizzas here allows you to send an item to multiple Preparation Areas, create Forced Modifier Pop-up Screens, etc.

Pizza Pricing by Topping Count

This new feature allows you to set different prices for pizza toppings which depend on the total number of toppings on the pizza. For example, you could implement a 4th topping free, or a 4th topping and above only 50 cents promotional pricing. Setup To implement Pizza pricing by topping count: 1) Under Setup->Menu->Pizzas->Sizes, select the By topping type under the Price Mode column for every pizza size you wish to price this way. 2) Under Setup->Menu->Pizzas->Toppings->Price by Number of Toppings, enter the prices you wish to charge according to the total number of toppings on the Pizza. The sample screen below shows a 5th topping free pricing scheme for the small (SM) whole pizza toppings.

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Allowing Pizzas with Zero Price Crust

By default, Restaurant Managers pizza module does not allow crusts with zero price.

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In the above setup screen, setting the Small and Medium price of the Stuffed Crust to zero effectively disables the Stuffed Crust on small and medium pies. An attempt to order a small or medium Stuffed Crust pizza will result in an error message at the POS terminal. If you wish to allow zero price crusts, then you must check the option Enable crusts with zero price located under the Misc tab. This option must be enabled when you press the Generate Menu button. Note: when using zero price crusts, then it is assumed that the entire price of the pizza is contained in either the toppings, or the combos.

Pizzas with multiple price levels

Though the pizza module does not directly support multiple price levels, you can implement it as follows. 1) Define your pizza parameters (i.e., sizes, crusts, toppings, etc.) using RMWin, Setup, Menu, Pizzas. 2) On the Pizza Definition form, UNCHECK the option Overwrite all price levels during Generate Menu.

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3) Press the Generate Menu button. This will create menu items for all the pizzas and toppings, but because of step 2 above, it will update price level 1 only and leave all other price levels unchanged. 4) Go to RMWin, Menu Setup and change the price levels for each pizza and/or topping as needed. 5) Set the price level schedule via RMWin, Setup, Menu, Price Schedules (for additional information on this feature, refer to the related section of the users guide).

Scale Interface
Restaurant Manager interfaces to weighing scales conforming to the NCI standards. Any base menu item can be configured to automatically read the scale when it is selected at the POS. In the backoffice, options are available to define container weights which are then associated to the corresponding menu items. Scale Installation RM communicates with scales via serial ports. Simply connect the serial cable to the designated port on the POS workstation. Interface configuration Enable and configure the scale interface under Station configuration>Miscellaneous->Interfaces->Weigh Scale. Enable: check this box if the scale interface is present for the selected station Units: Text to show for measurement units when displaying/printing weighed items. Scale Device: Input/Output port for scale interface. Valid device names are COM1 thru COM4. Serial Port Settings: Set the baud rate, parity and stop bits to correspond to those required by the scale being used.

POS Operations
Price Adjustments
To make a permanent change to the price of a menu item, see the section on Changing Prices. To adjust the price of a particular item on a particular order
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you may either apply a line item discount or follow the instructions below to make a price adjustment:

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?Communicating with Prep Areas

Most Restaurant Manager POS Systems are configured to use the [SEND] button on the POS Order Entry Screen for communicating with a variety of prep area devices, including 40 column printers and kitchen video or KDS. In quickservice operations you may even use a portion of the POS touchscreen to display prep area output so that staff working alongside cashiers may continue to view an order even after the cashier has settled it and moved on to another customer. The following parameters can determine which prep area receives output about a given order: The menu items on the order The modifier items on the order The POS Workstation from which the Order was sent The Revenue Center to which the order is linked The table to which the order is linked The time of day Prep Area Output always includes the menu items and modifiers on the order as well as the order number and information on the employee that sent the order. You can use the Printer Templates Editor to include much more information in the prep area output. You can also use the Printer Templates Editor in tandem with special Prep Area Device settings to determine the best way to organize the output before it is sent. When configuring your system with prep area devices it is necessary to run a special utility called RMSpool. In addition, you should use the following setup forms to configure the prep area devices and control prep area output:

?Communicating with Prep Areas

Linking Menu Items to Prep Areas

Any single menu item may be sent to up to four different prep areas. Use the Menu Setup Form to define the prep areas appropriate to each menu item. You can also configure some prep area devices to receive output on all the items on an order when only one of the items on the order was specifically directed to that prep area device. In other words you can configure prep area output to include items that are not themselves directly linked to a give prep area.

Linking Modifiers to Prep Areas

Most modifiers are configured to follow the menu items they modify to the prep areas defined for the menu item, itself. However, you may configure some modifier items to print independently of menu items or you may even use the modifier to steer a menu item to a particular prep area.

Steering menu items with modifiers

For some menu items, the preparation area may depend on the modifier(s) chosen. For example, a Seafood Platter is prepared at either the fryer station, or the broiler station depending on if it is fried or broiled. These may be in different areas of the restaurant and may have a different remote printer. In this example, you can use the modifiers Fried and Broiled to steer the menu item to the appropriate remote preparation printer. To create a steering modifier, define the modifier as usual, and check the option Steer Menu Item in the modifier set up form. If this option is checked, then the remote printers that are chosen for the modifier are ADDED to the remote printer(s) of the menu item. In the example of the Seafood Platter, you would not designate any remote printers for the Seafood Platter, but for the modifiers Broiled and Fried you would check the option Steer Menu Item and designate them to go to the Broiler and Fryer respectively. Note that the option to Steer Menu Items is additive; that is, when the POS system encounters a modifier that steers the menu item, it will send the item to the prep area defined by the modifier IN ADDITION TO sending it to the usual place. So if a menu item is set to print in prep areas 1 and 2, and it is ordered with a modifier that steers it to prep areas 3 and 4, then the item and its modifiers will be printed in all four prep areas (1,2,3 and 4). Multiple steered modifiers are also additive.

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Linking POS Workstations to Prep Areas

Any one POS Workstation can send prep area output to eight different prep area devices. Each POS Workstation could, theoretically send this output to different prep area devices. This configuration is most common in multi-floor establishments with separate dining rooms and kitchens on each floor. In this instance, you must be sure the prep printers connected to each POS station correspond to one another. In other words, if Printer #3 in the downstairs kitchen is in the salad area, then Printer #3 in the upstairs kitchen must be in the salad area, too.

Prep Area Filtering

You may use Prep Area Filtering to make the prep area a variable of the Revenue Center, the time of day or the table which placed the order. Station Configuration Setup Form Devices Print/Send Remote Printer Filters General Message Area Printer Templates Editor Label Printer Format Timed Send Delays Deletion Codes Setup Form Menu Setup Form

Remote Printing

Printing Items from Other Printers

RM provides the option to print items from other preparation printers. This feature is especially useful for coordinating food preparation. It allows the cook to see not just what he needs to prepare, but things that are being prepared at other stations throughout the kitchen. To configure this option, go to RMWin->Setup->Station Configuration->Also print items from prep area. For each prep printer, select the other printers that you want printed

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In the sample screen shot above, the FRYER printer is configured to also print items from the BROILER printer. If there are no items for the FRYER, then nothing is printed, but if there are items, then it will print those items in addition to the items going to the BROILER.

Remote Printer Template Editor

The Remote Printer Template Editor allows you to customize the prep area output with all sorts of data related to a given order. For instance you may (or may not) wish to include the Revenue Center or the customer name in the prep area output. The configuration options on this setup form work in tandem with additional prep area device configuration options on the Station Configuration Setup Form to allow you to fully customize prep area output. Setup Prep Printing Printer Templates Editor

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Text and Keywords

The setup form above identifies various data fields with keywords that can be used to insert each type of data into a template for prep area output. Keywords are special symbols that would get expanded/translated by the Keyword Expansion Engine into the value the keyword represents. .By clicking on any of the keywords listed on the left side of the form you may insert the keyword into the prep area output template. You may also type directly on the body of this setup form to insert text as is into the template. On the following example, Table <Table Description> Contains both the text Table as well as the keyword <Table Description>. In this case, this may be converted into prep area output that reads Table A-1

Keyword Types
The keywords are grouped into five (5) types, namely: standard, printer, data block, mode dependent block and miscellaneous keywords.

Standard Keywords
Keywords of this group are those that would most likely be included in the definition file and the values that these keywords get expanded to always take

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into consideration the state of the items currently being sent. Like, for different groups of item sent, the keyword <Send Time> would naturally have different value.

Printer Keywords
These are printer related keywords that gets expanded into printer command codes, usually, most of these codes are not printable. These printer keywords are configurable via the BackOffice Printer Codes under Setup->Station Configuration->Devices. The keywords <Expand On> and <Expand Off> that commands the printer to turn on and off expanded printing belongs to this group.

Data Block Keywords

Keywords of this group expand not only to a single value but to a whole block of text or data and may add single or multiple lines to the remote printer output. Take for example the following data block keyword <Resend Banner> Which get expanded to: ======================================= ================ RESEND =============== ================ RESEND =============== ================ RESEND =============== ======================================= On some keywords, like <Sent Item Data>, its behavior on totaling, modifiers, coursing, etc. is still going to be controlled by the station configuration settings.

Mode Dependent Block Keywords

These are special and advanced keywords and should always be used in pairs that doesnt expand to anything but controls whether or not the keywords that are defined inside the keyword pair are to be expanded or not. Take for example the following definition line entries <If Table> Table Service: <Table Description> </If Table> If in table mode, will get expanded into

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Table Service: Rnd-4 But will not expand to anything if not on table mode.

Miscellaneous Keywords
These keywords are useful if you want to add comments and embedded keyword codes. <# bold printing capability sample> <27><33><8>Bold: ON <27><33><0>Bold: OFF Would get expanded into Bold: ON Bold: OFF The 1st line, it being a comment <#> keyword, is ignored. but the 2nd and 3rd lines are expanded properly, showing both text in bold and normal print, respectively. Please take note that some of the printer codes need to be printed does not take effect unless they are placed as the first codes for a line. For a detailed description of this powerful feature as well as a list of all the keywords supported by the Keyword Expansion Engine, please download and read Tech Notes For Remote Printing UsingTemplate Based Definition File.

Additional Keywords for Remote Printer Template

The following keywords have been added to the remote printer template and can be readily used for displaying to screen, to printer and for the General Message Area: <Check Total Info> - expands to the current check total text <Check Total Amount> - expands to the current check total For more information on setting up the remote printer as well as the list of other keywords, refer to Remote Printer Template SetUp documentation in the Tech Notes section of the reseller area.

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Data not Controlled by Printer Template Editor

While most of the information you might wish to include in the prep area output can be configured on the Printer Template Editor, there is some data that must be configured elsewhere. If you wish to include any of the following data in the prep area output, use the [Search Settings] button on the Station Configuration Setup Form to find and activate the following settings: Show price of open price items Check this box to include the open price of an item in a prep-area output for items that are configured with Open Pricing. Print item summary Activate this setting if you wish to include a summary at the top of the prep area output which summarizes menu items without modifiers. Print coursing information Activate this setting if you have defined courses on the Menu Course Type Setup Form and wish to print coursing information on the prep area output. Coursing output is also controlled by the Sorting options described below. Print seat number beside items Activate this setting if you wish to print the seat number alongside each item that is sent to the prep area devices. If you activate this setting it is recommended that you also enable the Advanced Seat Management Feature.

Organizing Prep Area Output

Prep Area Output can be sorted differently depending on the prep area device as well as the station from which the output is sent. The sorting options below can work in tandem with coursing information if you have enabled coursing on your system. You can define the ideal sorting parameters under the Prep Area Device section of the Station Configuration Setup Form: Setup Station Configuration

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The Station Configuration Form offers the following options for sorting prep area output: None You can choose to implement no sorting at all, in which case, menu items should appear on the prep area output in the same order that they appear on the Order Entry Screen (ie in the order in which they were entered.) No sorting with totaling Select this option if menu items should appear in the same order that they appear on the Order Entry Screen with the exception that items ordered in quantities greater than one are only listed once with a quantity alongside. PLU sorting with totaling Select this option if items should be listed in ascending order by their PLU number as specified on the Menu Setup Form. The quantity ordered is displayed alongside each item. Like items will be consolidated if the modifiers are identical. Seat Number with totaling Select this option if items should be grouped according to the seat and totaled if more than one of any item is ordered. This sorting option will only work if your system is configured with Advanced Seat Management. Seat Number with no totaling select this option if items should be grouped according to the seat.
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Chef Summary with totaling Select this option if like items should always be consolidated, even if they have different modifiers and if modifiers should be consolidated, too. while Chef Summary no totaling keeps the modifiers separate. The following sample shows Chef Summary with totaling: Chef Summary with no totaling Select this option if like items should always be consolidated but if modifiers should always be displayed in quantities of one. Paper Type Set this option to "Normal" for standard printers, and "Label" to print labels (one item per label). When printing labels, the output format is defined in RM Back Office. For additional information, refer to ASI tech note on label printing. Default value: 0

Coursing
Coursing is a feature that allows you to sort prep area output by courses such as Appetizers, Entrees and Desserts, etc. It is a feature most commonly used in Tableservice Restaurants. Coursing does not override but, rather, complements other sorting options. When coursing is enabled, items are first grouped by course with a separtor line between courses. Other sorting options are applied to the items in each course.

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To configure your system to implement coursing, you must: 1) Use the [Search Settings] button on the Station Configuration Setup Form to locate and activate the setting below for every prep area device where you wish to implement sorting: Print Coursing Information 2) Define the courses used in your establishment on the Menu Courses Setup Form 3) Use the Course Type field on the Menu Setup form to link every item on your menu to one of the courses you have defined. Items that are not linked to a course will appear at the top of the prep output before the items in the first course are printed.

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Next you must define the course names in Setup->Menu->Course Types.

When defining course names, pay attention to the order in which they are entered. This determines the order in which courses are printed on remotes. After defining all course types, you must assign a course type to each menu item.

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The option for choosing a Course Type is located under the Advanced tab in Menu Setup.

Manual Course Change

Manual Course changes allow changing the default course of an item. For example, if someone orders a Caesar Salad and wants it served as an entre rather than an appetizer. Manual course changes are done from the Order Entry screen of the POS. To make a manual course change, first tag the items of interest, then choose the Change Course option under MISC. You may need to scroll the view check area to the right to see the new course designator. If coursing is used extensively in your operation, you can reconfigure the Order Detail Area of the Order Entry Screen so coursing information is always visible.

Printing Chinese Characters

General Concepts
Many Chinese restaurants have chefs that do not read or speak English. For these establishments, it is necessary to print the kitchen orders in Chinese. Usually, the waiters and waitress are fluent in English, therefore the POS program can display English menu items, but they must be converted to Chinese when printed on the kitchen printer.

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Because Chinese has no alphabet and there are literally tens of thousands of unique characters, the chinese language can not be represented using a single byte (8 bits), but instead a 2 byte (16 bit) representation is required. There are a number of standards for representing Chinese characters. Some of the more common are GB, which is most popular in mainland china, Big 5 which is the standard used throughout Taiwan and Hong Kong and Unicode which is the newer Windows standard. Though Restaurant Manager is not specifically tied to any of these standards, ASI has tested and validated the use of the Big 5 character set. In order to print Chinese characters on kitchen printers, two issues must be addressed. First, you must have a means of entering the Chinese characters into the menu setup program in Restaurant Manager back office. Secondly, the printer must support the Chinese character set. These issues are discussed below. Note: Chinese remote printer is an optional module of Restaurant Manager. In order to implement Chinese in the kitchen, you must purchase the foreign language remote printer option.

Entering Chinese Characters Into RM Back Office

There are a number of software packages that support the Big 5 character set. The recommended software package is AsianSuite 2000, which is manufactured by Unionway Corp. Though AsianSuite is capable of GB as well as Unicode, you must use the Big 5 character set to be compatible with the SP2000 printer discussed below. Menu items are entered as usual; however, Chinese characters are entered in the Prep Area Description field. The Point of Sale will display the English Item Name which will also be printed on the guest check, but the Chinese description is what is sent to the remote printers.

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Obviously, you must be proficient with the Chinese language to use any Chinese software package. If your end-user is proficient with Chinese word processors they can enter the Chinese descriptions themselves. They can purchase the AsianSuite 2000 software from Unionway at http://www.unionway.com. As of May 14, 2001, the cost for the single user version is $199. In order to enter Chinese characters, you must purchase the Foreign Language Remote Printer option. If you have difficulty viewing Chinese characters on screen, try clicking on another edit field, then back to the Prep Area Desc field to refresh the display. The cause of this problem is not known, but may be operating system dependent (seems to be a problem on Win 2000 and Win NT, but not Win 98 or Win ME). Alternatively, ASI provides a menu translation service. The service is offered at an hourly rate of $120 with a $200 minimum charge. Typical Chinese menus can be translated in 2-3 hours depending on complexity. To use ASIs translation service, please enter all menu items, prices, etc. in English and provide ASI with a packdata of the system. Also include a printed menu with BOTH English and Chinese descriptions of the items. If this is not available, then you can print out the menu from RM back office and hand write the Chinese descriptions beside

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each item. Make sure the Chinese descriptions are clearly legible, as it will increase the time (and fee) for completing the translation if items are not legible. Because of the sheer number of Chinese characters, it is impossible to guarantee that every character is available both in the AsianSuite software and in the printer. However, a large majority of characters (99% or more) are available. For those that are not available, alternate characters can be substituted. If you use ASIs translation service, ASI will test each character to make sure it is supported by the printer.

Recommended Printer
The SP2000 printer made by Star Micronics is capable of printing the most common Chinese characters using the Big 5 character set. This is an economical dot matrix printer with 2 color capability and is available with an optional paper cutter. The printer codes for the SP2000 are the same as the Star SP300/312, and DP8340 with the exception of the expanded print codes. The normal code is 14 for expanded ON and 20 for expanded OFF. For printing Chinese, the expanded ON print code should be changed to: 27 120 0 14 The Expanded OFF code should be changed to: 27 120 1 20 Notes: 27 120 0 turns on double height chinese 27 120 1 turns off double height chinese When shipped from the factory, the printer is NOT configured for Chinese characters. In order to prepare the printer for Chinese printing, you must do two things. First upload the Chinese character set into the printers flash ROM, then set the Memory Switch to enable Chinese printing. Both procedures are described below and only need to be done once. The information is stored in non-volatile memory so the printer will retain the Chinese characters even if powered off. In order to perform these procedures, you will need several utilities which can be downloaded from the following URL: http://www.actionsystems.com/downloads/sp2000.zip

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Uploading the Chinese character set

Turn the printer off Set dip switch 3 off (the dip switch is to the right of the parallel/serial connector, switch 3 is the 3rd switch away from the connector) Turn the printer on (you should see the ON-Line and Power LEDs flash several times) Execute the Mot2Fmem.EXE utility. Click on Port and select the correct printer port Click on Write and select the file S2_T2_01.MOT You will see the Byte count incrementing as the Chinese character set is uploaded to the printer (on serial printers, the upload may take about 30 minutes). When the upload is finished, turn the printer off and Set dip switch 3 back ON

Enabling Chinese Print

Execute the Memset.exe utility (this DOS utility was written by Star Micronics and can be downloaded from Patches and utilities) Choose 1. Select Communications Port. Set the port to the correct value for your system. Choose 2. Input Memory Switch String Setting. When asked to enter the Memory Switch, enter 0. When asked for the Memory switch setting, enter 0010 When asked to Add memory switch to initialization string, enter Y Choose 4. Initialize Printer. Choose 5. Exit.

Printing Items on Separate Labels

You can configure Restaurant Manager with label printers in the prep areas that print each item on separate on sticky labels which can be adhered to pizza boxes, or to sandwich packaging. Labels can be printed on either an 80 column tractor feed printer, or a 40 column printer. In either case, you will need special paper with pre-gummed, peal off labels. When configured for label printing Restaurant Manager will print a header label and one item per label. For example, if an order has 3 items, Restaurant Manager will print 4 labels - a header label and one label for each item. Each label can include customer information if desired (i.e., name, address, phone #, etc.). To configure a remote printer for labels instead of the normal kitchen format, go to the Station Configuration Setup Form and search for Paper Type and select the Label configuration. In the screenshot below Prep Printer 1 is configured to print each item on a separate label.

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Setup

Station Configuration

[Search for label]

Label Format
You can format each label using the Label Format Setup Form:

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Setup

Prep Printing

Label Format

These parameters determine the size of each label and the position of the text within each label. Restaurant Manager defines locations in terms of rows and columns. If you use the same row and column locations for different information, the text may bleed into (or completely obscure) another piece of text. The parameters in the dialog are divided into distinct groups. Below is a description of what and how these parameters are used.

General
Number of Rows this field defines height of the label in terms of the total number of rows that could be printed on the label. Rows for Header - this is the maximum number of rows that will be used for printing the header portion of each label. If there are header items that are set beyond the number specified on this parameter, these will be skipped. Number of Columns - basically, this defines the over-all width of the label. Any character that goes beyond this specified width will be truncated. Please note that non-printable characters (i.e. expand codes) are considered characters and may also be truncated. Number of Spaces - this is the number of blank spaces (rows) that will be skipped between each label. The total number of rows from the beginning of one label to the next is the sum of Number of Rows and the value set in this parameter.

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Left Column - this defines the left most column that Restaurant Manager will use for printing labels.

Item Columns
Print Items Expanded check this box if you wish to print menu items and/or modifiers in large or expanded font. Item Column 1 use these fields to define where on the label the menu item, itself should print. Item Column 2, 3 & 4 use these fields to define where on the label the modifiers should print. If you prefer not to print modifiers set these fields to 0.

Label Header
The various fields in this section allow you to determine where on the label header the specified information will print. Remember the total number of rows allowed in the header is defined in the Label Format section described above.

Kitchen Display System (KDS)

RM now includes the necessary software to drive a KDS system in real time. Although we currently only support MicroPlus KDS, other systems will be added to the list in future releases.

KDS Interface System Requirements

Minimum configuration: 1 MPAD from Microplus configured to work with the ASI KDS interface. Serial Port to drive MPAD unit. Maximum configuration: 8 MPADs from Microplus configured to work with the ASI KDS interface. 8 Serial Port to drive MPAD units. OR Dedicated computer with Microplus Interface card (2, 4, and 8 port versions available)

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Interface Software Two programs are provided by ASI to interface to the KDS system: KDSSetup.exe and KDSSpool.exe. The former is used to configure the interface for each monitor being driven. The latter is used to actually spool out the information to the KDS System. This architecture is very similar to that used in ASIs printer spooler interface.

KDS Spooler Setup

Determine KDS architecture: How many monitors you need to drive, and the equipment options from Microplus (MPADS, computer with interface card.) In our example, we will be driving two monitors, MON1 and MON2, via use of 2 MPADS connected to COM1 and COM2 on the Server. Run ASIs KDS Setup program and configure the Monitor parameters. In our example: for monitor 1: Computer Name: RMSERVER Serial Port: COM1 For monitor 2: Computer Name: RMSERVER Serial Port: COM2

Connect the MPADS to the assigned ports (com1, com2, for our example) Configure MPADS (See MPAD documentation) to respond to their designated monitor numbers (1 for COM1, 2 for COM2) Run ASIs KDS Spooler program on the fileserver from the working directory. Check there are no errors displayed upon startup by maximizing the KDS interface program (on the task bar)

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Test monitor(s) are working properly by use of the TEST button on either the setup or spooler program. From RESTAURANT MANAGERS backoffice specify the prep area output to a Kitchen Display Monitor by selecting the Realtime KDS option in the combo box under Stations->Devices->Prep Printers->Output Device. In the example screen below, Prep Printer 1 has been assigned to the KDS system (by default, as Monitor 1.) Note that you can mix the output to prep areas. For example, you could have a prep-area printer at the bar for printing drinks, and a KDU in the kitchen for food orders. Note also that the Primary, Backup device settings are ignored in this mode. You should blank these out to avoid confusion.

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Order Confirmation Display (OCD) / Scoreboard

Order Confirmation Displays or Scoreboards are commonly used in Drive through windows in quick service environments. They allow the customer to see their order as it is being rung up. ASI is currently compatible with the WenView OCD made by Texas Digital Systems. To enable the OCD, go to RMWin->Setup->Stations and check the option Enable Order Confirmation display. To configure the OCD, execute the OCDSetup program. OCDSetup displays the following configuration screen.

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For each station that outputs to an OCD, highlight the station of interest and enter the appropriate information on the right. For the computer name, enter the name of the computer running OCDSpool.EXE. Then choose the display type and enter the remaining communications parameters. Once the parameters are configured, execute OCDSpool.exe on the computer (or computers) specified in OCDSetup.

General Message Area

The General Message Area or GMA is a new feature that would allow your RESTAURANT MANAGER system to display anything on the right hand side of the screen and it will persist to all POS modes, order entry, settlement and pizza screens.

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This area is composed of a text display area and a BUMP button. Bumping is a term used to delete or kick-out the top message of the display. As designed, this works in first-in, first-out (FIFO) scheme, that is, the first message(s) displayed will be the first to be bumped. Self-sent messages by send or text will be displayed immediately while the messages that are sent from other stations or applications are scanned and displayed every ten (10) seconds.

Setting Up General Message Area

The settings for GMA can be found under the General Message Area under POS Configurations. Read more of these under System Configurations.

Displaying Sent Items to the General Message Area

Activating the General Message Area to display the sent item is just like setting up a prep printer. And since it can be send-activated, it also means that all the sorting options of send and other properties are applicable.

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Steps in Configuring for Send

In the Backoffice, go to Setup->Stations->Devices ->Prep. Printers, select the prep printer that would be assigned for the General Message Area. Once selected, change the following options (see screen below): Printer Type: should be set to an undefined printer type. This is to make sure that the messages that get sent to the General Message Area do not have any printer codes in it. Output Device: should be set to General Message Area

Steps in Configuring for Fast Transactions

If you wish to send remote printer output to the GMA on Fast transactions, you must configure the Fast revenue center to send items after settlement. Follow these steps (see screen below): Run the Backoffice (RMWIN.EXE) Click On Setup->Settlement->Revenue Centers On the Revenue Centers, click on FAST TRANS On the Settlement Options, click to choose Yes on Send after settle

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Messaging or Texting
By activating the General Message Area, you have also activated the texting or short message sending (SMS) feature of RMPOS. This feature, being POS timer enabled, scans for new messages sent to a station every ten (10) seconds. Messages could be sent from any station to one or all stations while the messages that could be received could come from any station.

Quick Message Scan

Though new messages are being scanned every ten (10) seconds, there may be a need to perform a quick message scan. By clicking/touching anywhere on the General Message Area, an immediate quick message scan is being made.

Sending Text
Sending text messages is very simple to any or all stations. Just double-click (or double touch) anywhere on the General Message area and the POS keyboard appears (see screen below). Compose your message and then click/touch Ok, specify the station number where the message is to be sent to by clicking/touching the POS numeric keypad, click/touch Ok to send the message.

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To broadcast a message to all stations, just send to station 0 (see screen below) and the message will be sent to all the stations including the station where the message originated.

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RM Display
You can configure your system to use a standard touchscreen as a prep area display by selecting the RM Display option on the Prep Area Devices section of the Station Configuration Setup Form.

Reorder With Special Instructions

When reordering items, in both modes whether the option Reorder drinks only is enabled or not, the special instruction is now included on the reordered items.

Seat Numbers

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Table Service operations often send seat numbers to prep areas so runners know which customer ordered which menu items. Delivery and Quickservice operations sometimes use seat numbers so they can sub-total checks by seat number for large groups where customers wish to pay separately. From the POS Module you can manually assign each item on an order to a specific seat at the table. You may also configure your system to prompt for a seat number on every item. Or you may choose to enable the Advanced Seat Management feature (below).

Advanced Seat Management

This configuration adds two [Seat] buttons to the Order Entry Screen just above the Order Detail Area:

The grey area in between the [SEAT] buttons shows the active seat number. In the screen shot above the next item added to the order will be assigned to Seat #1, which is one of a total of four seats available at the table.

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To advance from one seat number to the next you simply touch the [Seat +] button. When using Advanced Seat Management you must enable the Enter Numeric Customer Count setting on the Station Configuration Setup Form. It is recommended that you configure the Order Detail area with a column that shows the seat number of each item. It is also recommended that you configure the prep area output to include seat numbers.
NOTE : If you activate this feature, you must also activate the Enter Numeric Customer Count.

When Advanced Seat Management is enabled, the maximum allowable number of seats varies depending on the POS module. For Tables mode, the maximum allowable seat number is the larger of the customer count and the table capacity. For example, if there are 2 customers at a table with capacity 4, then the seat number is allowed to range from 1 to 4. If there are 6 customers at the same table, then the seat number may go from 1 through 6. In Tabs mode, valid seat numbers range from 1 to the customer count; if the customer count is 1, then 1 is the only valid seat #. For Deliveries mode if the customer count is 1 you may choose any seat from 1 to 99. If the customer count is greater than 1, valid seat numbers range from 1 to the customer count. For example, if the customer count is 4, then you are allowed to choose seat numbers 1,2,3,4. Seat numbers do not apply on fast transactions. As an alternative to Advanced Seat Management you can configure your system to Prompt for Seat # on the Fly.

Prompt for Seat # on the Fly

As an alternative to Advanced Seat Management you can configure your system to Prompt for Seat # on the Fly. Check this box to configure Restaurant Manager to prompt for the seat number after each item. When this option is enabled, the POS program will ask you to choose a seat number for each item ordered. It does this by displaying a list of seats, and requiring you to select a seat for each item. The list of seats is limited to the customer count on the check. So if there are three customers, Restaurant Manager will display 3 seats to choose from. If the customer count is 1, then the seat selections are not displayed and the seat number is automatically set to 1. If the customer count exceeds 99, RM will display 99 seats to choose from.

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Delayed Send Timed Send

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Discounts & Coupons

There are a number of alternative ways you can configure your system to handle coupons, discounts, and other promotions.

Discounts
From the POS Module you can add a percentage discount of any amount to any check. You can also configure your system to track pre-defined percentage discounts like Senior Citizens 5% Off, etc. Percentage discounts can be applied to all items in a transaction or limited to items of a particular Group Type. Use the Discounts Setup Form to create an unlimited number of pre-defined percentage discounts that can be applied to any POS transaction. Setup->Settlement->Discounts

Discounts & Coupons

The main portion of the setup form is divided into the following 4 columns: Discount Name Type a name that identifies the type of discount (i.e. "Senior Citizen", "Employee" etc.). Percent Type the percentage amount of the discount. Security Level Type in a number between zero and nine that corresponds to the security level or type of password that must be used before the discount can be applied to a particular transaction. Fixed Check this box if you wish the discount percentage to be fixed. If you wish the system to calculate the discount but give the user the option of adjusting the discount amount on each transaction, leave this box blank.
NOTE: The Fixed column DOES NOT set a fixed price discount. See the next section on fixed price coupons for instructions on discounting a fixed amount.

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On the right of the setup form are two additional columns. The information in these columns applies to the specific discount type that is highlighted in the main portion of the setup form: Group Type This column simply lists existing categories of menu items. To edit this list you must go to the Group Types Setup Form. Apply Discount Click on the field beside each Group Type to indicate whether the discount you are defining should or should not be applied to those items categorized as belonging to a particular Menu Group Type. (Use your mouse to toggle between "Yes" and "No").

?Coupons
Whichever configuration works best for your establishment, it is recommended that you create coupon settlement "Fast Buttons" to make processing the coupons more efficient. Percentage Off Coupons 1) Use the Discount Setup Form to define up to 99 different types of percentage discounts that can be applied to guest checks. 2) You can also add a percentage discount to any check from the POS Module by pressing the [MISC] key on the Order Entry Screen and selecting the "Discount Check" option.

Fixed Dollar Amount Coupons 1) Create a Menu Group called "Coupons" and define dummy menu items with negative prices. For instance, you could create a "$5.00 Coupon" priced at [$5.00] and a "$10 Coupon" priced at [-$10.00]. You might also create an item simply called "Coupon" with Open Pricing. You could then enter the amount of each coupon when the coupon is added to the order at settlement. These coupon menu items can be added to a check at any time, including at settlement when the [CANCEL SETTLEMENT] button will recall the whole order to screen for adjustments. See Settling a Check.

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NOTE: When you define coupons as menu items it is recommended that you define them as "Tax Exempt". See Taxable check box under Menu Items Setup Form. It is also recommended that you print a Detailed Item Sales report on the Coupons Menu Group at the end of each sales session. This report will detail your coupon receipts.

2) You can create "Coupon" as a payment type in the Forms of Payment Setup Form. Whenever you select this payment option, the system will prompt you to enter the Coupon amount and will then prompt you to enter a second form of payment. If you configure your system this way, sales and cash drawer reports will indicate the total coupon amount and the number of times "Coupon" was selected as a form of payment. 3) If you wish to track different types of coupons you can also create multiple coupons as payment types, for instance, "$5.00 Coupon", "$10 Coupon", etc. Although you must still enter the amount of the coupon at the moment of settlement, this configuration will allow you to track the number of coupons processed for each coupon type. If, over time, you offer many different types of coupons, you must disable each coupon option as it expires so the pop-up screen of settlement options does not get too long. Two for One Coupons & Free Item Coupons Your system is hard coded with a "2 for 1 Discount " feature in the POS Module that can be used whenever an order is placed from any POS Order Entry Screen. Immediately after ordering the two menu items included in the special offer, simply touch the [MISC] button and select the "2 for 1 Discount" option. The lesser value of the two items tagged will be zeroed out.

Restaurant Manager handles coupons by designating groups from the menu as Coupon Groups. Items within these groups obtain special handling at the POS and Backoffice as follows. Coupons can be taxable and/or non-taxable. The tax configuration for coupons is identical as for menu items. Refer to Tax Setup for additional information. POS If a coupon item is designated as Open price, the POS program will automatically make the price negative when the item is ordered. This avoids having to press the minus (-) key when entering the price. POS employee revenues reports and the flash report show coupon information in the sales figures.

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Certain POS operations are not allowed on coupons such as price adjustments, 2 for 1 discounts line item discounts, and reorder items. Backoffice Setup To mark a menu group as a coupon, go to menu setup, highlight a menu group and check the Coupon Group check box.

Items within a Coupon group have restricted operations. For example, you cannot define modifiers for a coupon, nor can you define recipes; therefore, these tabs are not shown when editing a coupon item.

Frequent Diner Coupons

You can create a special macro or Fast Button to handle Frequent Diner Coupons with the touch of a button. The way you define the macro will depend on whether you offer a percentage discount, a fixed amount off the regular price or some other special pricing. Consult your reseller for more information.

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POS Operations
Check Discounts Line Item Discounts Coupons

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There are three ways to configure the Restaurant Manager system to automatically add a service charge to the guest check: Define a per person Cover Charge that is added to each guest check. Define a per person Drink Minimum that must be on a guest check before the check can be settled. Define a fixed service charge OR a percentage service charge that is added to any check that meets certain criteria defined in the Auto Gratuity settings under the Station Configuration.

Automatic Gratuities
Your Restaurant Manager system can be configured so that, under certain circumstances, a gratuity will automatically be applied to a guest check. Restaurant Manager applies an Auto Gratuity when the following conditions have been met: The transaction is linked to a Revenue Center in which the Auto Gratuity feature has been enabled. Either the customer count or the dollar amount of the check exceed the minimums defined in the Auto Gratuity Trigger: under the Auto Gratuity settings in Station Configuration. With two different gratuity modes ("Basic" and "Special"), RESTAURANT MANAGER can handle most gratuity needs:

Gratuities & Service Charges

With gratuity mode set to "Basic," a gratuity amount can be computed as a percentage of either the pre-tax or post-tax check amount. "Basic" gratuity mode also allows for fixed gratuity charges or "Service Charges". The "Special Gratuity" mode allows you to assign different gratuity percentages to different Group Types. For example, you might wish to apply a 10% gratuity on wine and a 15% gratuity on food and beverage. These percentage amounts are defined in the Special Gratuities Setup Form From the Table Service POS Module, you can override automatic gratuities simply by pressing the "Gratuity" button from the Print Check screen and manuallyentering a new gratuity percentage and/or amount. On version 14, you can apply tax on Basic gratuities. The gratuity amount can be taxable whether it is an automatic gratuity or manually applied gratuity and whether it is a percentage or fixed amount. To make the gratuity amount taxable, go to Station Configuration. Set the Gratuity mode to Basic. Then under the Basic Gratuity Computation, choose a Group type for taxing gratuity. The gratuity amount is added to the chosen group type when computing the tax. For example, lets say you choose group type Food and the gratuity amount is $5.00. When computing the tax, $5.00 is added to the Food total and the result is used in the tax computation. If you do not wish to apply tax on Basic gratuities, set the group type to 0(disabled).

Special Gratuities Setup Form

Special Gratuities are calculated based on varying percentages applied to different Group Type. They are defined in the Special Gratuities Setup Form. Use this form only when you have configured the Auto Gratuity setting under Station Configuration to activate the Special Gratuities mode. Setup->Settlement->Special Gratuities

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The Special Gratuities Form is divided into four columns: Group Type This column lists the Groups Types you have already defined. The fields on the same row as each Group Type category define how the gratuity will be applied to all items in that category. Gratuity % Use the fields in the column to enter the percentage gratuity that should be calculated for each Group Type. Taxable Mark the boxes in this column if you wish to tax the Gratuity amount

After Discount Mark the boxes in this column if all discounts and other special offers should be applied to the check amount BEFORE the gratuity is calculated.

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?Printing Suggested Gratuity Amounts

To print suggested gratuity amounts at the bottom of the guest check, you must first define the gratuity percentages you wish to appear (i.e., 15%, 18%, 20%, etc.). To define the gratuity percentages, go to Setup->Settlement->Suggested Tip Percentages.

After defining the gratuity percentages, you must enable the suggested gratuity in Setup->Settlement->Revenue Centers. For each desired revenue center, check the box Print Suggested Gratuity Amounts.

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Tracking Tip Earnings

Tracking Tips per Transaction Excess Amount as Tip Credit Card Tips

Automatic Cover Charge

As described below, your Restaurant Manager system can be configured to automatically include a per person "cover charge" on every individual guest check. The cover charge amount is definend on the Menu Items Setup Form and the feature, itself, is activated on the Store Information Setup Form as described below: 1) Click on the "Setup" drop down menu and select the "Menu" option.

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2) Click on the "Menu Setup" option to call up the Menu Items Setup Form where you must create and price a menu item called "cover charge" as detailed below. 3) Note the number of this menu item and then exit the Menu Items Setup Form. 4) Click on the Setup drop down menu again and select the "General" option. 5) Click on the "Store Info" option to call up the Store Information Setup Form. 6) Place your cursor in the [COVER ITEM] field and type in the number of the 'Cover Charge" menu item you have just created.

Defining the "Cover Charge" as a Menu Item

As part of creating a menu item called "Cover Charge" you may need to go through the full process of defining: a special tax rate that is applied to charges of this type in your state. a "Group Type" called "SERVICE" so that your Sales Reports do not mix food sales with income from the Cover Charge. a separate Menu Group for the "Cover Charge" menu item so the touch button does not appear on a touchscreen with food items. If you have a large menu, you may even wish to put the "cover charge" menu item on a secondary menu: 1) Click on the "Setup" drop down menu and select the "Menu" option. 2) Click on the "Menu Setup" option to call up the Menus Setup Form. 3) If you wish to create a separate menu for the Cover Charge, click on the (not defined) entry and type the name of the new menu in the Menu Name fieldOR skip this and jump to step #4. 4) Make sure that the menu for cover charge is highlighted. Click on the + sign on the left of the highlighted menu to bring out the groups. 5) Use the scroll bar to highlight the last Menu Group or another (not defined) field on the Menu Group list

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6) Type "SERVICE" as the Menu Group name 7) Click on the ellipsis button beside the [TYPE] field to call up the Group Types Setup Form 8) Highlight the first blank line in the column on the left of this form and press the [ENTER] key 9) Type "SERVICE CHARGES" as the Group Type name and click on the check boxes of the applicable sales taxes. (If the appropriate sales taxes do not appear on the setup form, click on the [TAX TABLES] button to define the appropriate tax rate 10) Click on the [CLOSE] button to exit the Group Type Setup Form and then click on the down arrow beside the [TYPE] field to access the list of Group Types again 11) Select the "SERVICE CHARGES" Group Type you just created 12) Click on the down arrow alongside the [COLOR] field to assign a special color to the touchbutton for calling up the SERVICE" Menu Group. 13) Click on the + sign on the left of the SERVICE menu group. Click on the (not defined) menu item. 14) Go to the Item Name/Abbr field and type Cover Charge 15) Tab down to the [PRICE 1] field, type in the amount of the cover charge and press the [TAB] key again. 16) Click on the down arrow of the [BUTTON COLOR] field and select a color for the "Cover Charge" touchbutton. Go to the different tabs specially Price Options and Advanced and set the necessary settings Note the number of the "Cover Charge" menu item you have just defined and then click on the [CLOSE] button to exit the Menu Items Setup Form.
NOTE: Once you have created a menu item called "Cover Charge" you can add this item manually to any guest check, just the way you add any other menu item. The cover charge item is automatically addded to a check only if you entered the number of this menu item in the Store Information setup form.

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?Drink Minimums, Configuring

Your RESTAURANT MANAGER system can be configured with a Drink Minimum that requires the number of drinks on a guest check be equal to (or exceed) the number of customers at the table. If the drink minimum is not satisfied, the check cannot be printed or settled. To configure the Drink Minimum you must first determine which Menu Items the system should count toward the drink minimum and create one or more Group Type(s) to include them. Examples of typical Group Types for this purpose include "Beers", "Wines", and "Liquors". For each of these "Group Types" you MUST check the "Drink" check box under the "General" tab (see screen shot below). If there are certain beverages that should not count toward the drink minimum, you may wish to create another Group Type called "Beverages" in which you would leave the "Drink" check box blank. Setup->Menu->Group Types

After you create the appropriate group types, you must then activate the "Apply Drink Minimum" option in the Station Configuration.

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Note: On version 14 modifiers can count towards drink minimums (on previous versions, only menu items were counted).

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This chapter uses the following terms to explain the configuration of printed invoices that are presented to customers: Guest Check A guest check is a detailed summary of all the menu items ordered by the customer. Guest Checks are always printed prior to settlement and are usually generated by pressing the [PRINT] button on the Order Entry Screen. In systems configured for delivery, guest checks may also be printed automatically when an order is assigned to a driver. Because guest checks are always printed prior to settlement they never include information on payment tendered but they always details all the menu items ordered by the customer. Sales Receipt A sales receipt is printed after payment has been tendered. A sales receipt always details the payment (or payments) made by the customer. Restaurant Manager provides a number of configuration settings that control the printing of sales receipts. You may choose to print detailed sales receipts that list each menu item on the order just like the guest check. Alternatively you may choose to print condensed receipts that simply sub-total the prices of all the items on the order. You may configure the system to print both of these receipt types automatically every time a transaction is settled. Or you may also configure the system to ask if you wish to print a receipt on each transaction. From the POS Modules you may also Order Number -- Every time an order is opened, Restaurant Manager automatically assigns a number to the order in sequence. Even if the order is voided the order number remains linked to the voided transaction. Guest Checks and Sales Receipts may both be configured to show an Order Number. Check Number -- If you use the [PRINT] function in the POS Module(s) to print an order on a guest check, the system assigns a check number to the order that is independent of the order number. Orders that are not printed prior to

Guest Checks & Sales Receipts

settlement are not assigned check numbers. Guest Checks should always be configured to show the Check Number.

The default configuration includes a standard format for guest checks and sales receipts that works well in many restaurants. However, Restaurant Manager allows you to edit this standard format and even create multiple formats that can be linked to different Revenue Centers. You can also configure a template to print different information depending on which POS Module was used to open the check. If you need not ch The guest check includes a header with information on your business and, on the body of the check, details on the items ordered, the sub-total, the sales tax and the amount due. The format of the guest check can be modified from the Bill Format Setup Form. Unless you wish to alter the default format of the guest check, however, you need only access the Bill Format Setup Form to add a customized message to the bottom of the guest check. The following setup forms also affect the guest check: Store Info The default format of the guest check prints the name, address, and telephone number of your business at the top of the guest check. While the format of this information is determined in the Bill Format Setup Form, the information, itself, is pulled from the Store Information Setup Form

POS Configuration There are check boxes under the Print/Send Options in Station Configuration that allow you to add additional information to the body of the check (i.e. "Print modifiers on check" or "Print zero-price items"). If you wish, these options can be activated to print selectively only on checks generated at particular POS stations.

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Initial Configuration
Bill Format Setup Form
Unless you wish to change the default format of the detailed and condensed customer receipts, you need only access this setup form to customize the message that prints at the base of the guest check. Setup->Settlement->Bill Format

The fields in the Bill Format Setup Form are organized under three tabs: General Use the fields under this tab to indicate the paper size the checks are printed on, the margins, and whether or not the different sections of the check should be set off from one another with asterisks. Header Use the fields under this tab to indicate which information should be pulled from other parts of the system to create a header for the guest check and precisely how that information should be formatted.

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Check Message Use the fields under this tab to enter a message that will print at the base of each guest check.

Bill Format, General tab fields The General Tab is divided into three sections. Setup->Settlement->Bill Format (General Tab)

The following fields under the "General" tab affect the format of the guest check: Paper Options Paper Type Click on the down arrow at the right of this field to select either "Continuous" or "Paper Feed" to indicate whether the printers use continuous paper or individual sheets. (NOTE: If you are using a slip printer and select "Paper Feed", you must be sure to indicate the length of each sheet of paper in the "Length" field below) Number of copies
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Type a number between one and four to indicate how many copies of the check you wish to print on each transaction. (NOTE: See the Revenue Centers Setup Form if you wish to print one detailed check for the customer and an abbreviated receipt for your own records.) Length The length of the paper is measured in the number of horizontal lines that print per check. You can compute this value by multiplying the length of your check in inches by the number of lines that print per inch. (The printer manual will specify how many lines print per inch). For example, if you are using a check that is 9" long and your printer prints 6 lines per inch, the check length should be set to 54 (9 x 6). Width Width is measured in the number of characters that print across the check. For most receipt printers, the width should be set to 40 columns. For 8 1/2" wide paper, set the bill width to 80 columns. Even if the width is set to 40 columns, the check itself, will only fill up half the width of the paper. You can, however print two copies of the check side by side by setting the width to 80 columns and the number of copies to 2. Text Options Header Box Check this box if you wish to set the header information between two rows of asterisks. Totals Text Check this box if you wish to label the following amounts that appear on each check: "Sub-total", "Tax" and "Total" Message Check this box if you wish to set aside space at the base of the check to print a customized message. (NOTE: After checking this box, click on the "Message" tab to type in the actual text that you wish to print on the check.) Print server name Check this box if you wish the name of the server to appear on the check. Spacings Left Margin

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Type in the number of spaces you wish to indent the entire check. Specifying a left margin of 0 causes the check to be printed flush against the left side of the page. Spacings to Body Type the number of lines you wish to leave between the header and the body of the check in the left hand box and, in the right hand box, the number of lines you wish to leave between the body of the check and the message. (The body of the check consists of the items ordered, their prices, the sub-total, tax, and total.) Top/Bottom Margins Type the number of blank lines you wish to set aside as a top margin in the left hand box and, in the right hand box, the number of blank lines you wish to set aside as a bottom margin. Item/Price Indentations Type the number of spaces from the margin you wish to indent to print the item description in the left hand box and, in the right hand box, the number of spaces you wish to indent the price column. Bill Format, Check Message You can add a customized message to the base of each guest check and change the message as often as you wish. Whenever you change the message, the changes are applied instantly at all POS stations throughout the system. Setup->Settlement->Bill Format (Message Tab)

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To add a customized message to the base of the check: Click on the Setup drop down menu and select the General option followed by Bill Format to call up the Bill Format Setup Form. Click on the "General" tab at the top of the form and click on the "Message" check box. Click on the "Message" tab and type in your check message, formatted just as you wish them to appear on the check. (In other words, if you wish the message to be centered on the check, you must center each line on screen by using the space bar.) By default, the message does not print when a guest check is re-printed after it has been settled, but you can configure the system to print the message on all checks by clicking on the Re-print Message field in Station Configuration .
NOTE: From the Revenue Center Setup Form you can add additional lines to the bottom of the check labeled: "Room Number", "Gratuity Amount", "Signature", and "Reference". You can also customize the text on credit card receipts (p. Error! Bookmark not defined.) and on the transaction receipts that are issued for non-sale transactions.

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Configurable Guest Check

*** ? Where to insert sub-totals by seat From the Backoffice Module you can configure your system to print checks with a sub-total for each seat or customer on the order (p. XX) If you have turned this feature on you may then assign the various items on the order to separate seats (one for each customer). When the check is printed, the items will be sorted by seat number and a before tax sub-total will be shown for each seat. *** Restaurant Manager allows you to create multiple templates for formatting guest checks and sales receipts. The default configuration includes a standard template that creates checks and detailed receipts that look like this: <insert sample> There is no need to edit the standard template unless you wish to modify this format. Some common reasons for modifying the standard template include: ?To print the restaurant logo at the head of the check

?To print customer info or frequent diner awards on the check

?To print a bar code on the check

Guest Check by Revenue Center Restaurant Manager allows you to create a different template for each Revenue Center defined on the Revenue Center Setup Form. Once you create a customized template for a given Revenue Center, checks for all transactions linked to that Revenue Center will be printed in this format. Guest check templates are built with keywords that translate data from the various Restaurant Manager databases into printed output. The templates are built on the on the Guest Check / Receipt Format Setup Form below. Guest Check / Receipt Format Setup Format

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Setup

Guest Checks / Receipts

Guest Check /Receipt Format

The Guest Check / Receipt Format Setup Form is comprised of four main areas: The Revenue Center link By default the system is configured with a single template for guest checks and sales receipts. Thus, in new systems, the field labeled Template For: at the top of the form will always display the All Revenue Centers option. However you may use the [Add Template] button to add additional templates for specific Revenue Centers. In the screen shot above a template is being built for the <Bar Tabs> Revenue Center. The Keyword List The keywords used to build print templates are listed on the left of the setup form. As described below there are four different types of keywords that control the format of the check and some of these keywords must be used in pairs. You can search through the 100+ keywords on this list with the [Search Keyword] button. The Template Editor The area under the tab labeled Build Template is used to build or edit a template for the Revenue Center(s) indicated at the top of the form. Simply click on one of the keywords on the list and that keyword will be added to the template. For instance, the last keyword added to the template above was the <Check Number> keyword. You can verify that the keywords used to build the
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template are correctly ordered on the template by clicking the [Check Syntax] button. Once you are satisfied with the template you have built, you may save it by clicking the [SAVE] button. The Check/Receipt Preview The area under the tab labeled Preview displays the format that results from the template built under the Edit tab. You should always look at the preview before saving the template. Using Keywords to build Templates There are four different types of keywords: Standard Keywords Standard keywords appear in the template in <brackets>. The brackets contain an expression that will be replaced with actual data when the check is printed. For instance the standard keyword <Check Number> is always replaced with a specific check number when the check is printed. Some standard keywords represent a specific piece of data from the Restaurant Manager database. Other standard keywords insert multiple bits of information into the template, usually a label and some data. Keywords the include the following terms will add multiple bits of information to the template: Info, Line, Lines. For instance, when you add the <Payment Lines> keyword to the template the printed check will display the form of payment plus the amount tendered. And if multiple payments were made on the check <Payment Lines> might look like this: Cash: VISA: $20.00 $28.00

Keywords that include the following terms add only one piece of data to the template: Amount, Count, Number, Name, Text. Literal Keywords Any character, space or number typed into the template and not enclosed in <brackets> is a literal keyword. Literal keywords are printed on checks and receipts exactly as they appear in the template. In the screenshot above Check # is a literal keyword. Special Keywords Special keywords control the way printing is formatted and other options such as converting the check number to a bar code, or directing the printer to cut the paper, etc. Many special keywords must be used in pairs. For instance, to print an employee name in red you would use the pair of special keywords below: <Red On> <Employee Name> <Red Off>

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The [Check Syntax] button on the setup form is especially useful for identifying places where you might have added the <Red On> keyword to a template but neglected to also add the <Red Off> keyword. There are also some special Separator Lines Keywords that allow you to add lines to the template. Device control keywords The specific numeric printer codes that control the model of check printer installed on your system may be inserted directly into the check template. These printer codes must always be typed in <brackets>and can be useful in sending printer command codes as defined in the printer manual. Device Control keywords do not appear on the Keyword List. You must research them in the printer manual and type them directly into the template. Mode Keywords -- Mode keywords are used to specify when space on a check should be used to print certain information and when the space should NOT be used to print information. All mode keywords work in pairs. The first keyword in the pair always begins with <If > and the ending keyword always reads end if: </If.> Some mode keywords allow you to print certain information only when operating a particular POS module. Mode keywords like <If Table> or <If Tab> specify that the literal or standard keywords between the mode keywords will only print if the indicated module is in use when the check is printed. Other mode keywords are dependent on data in the transaction, itself. For instance, if you wish to print a discount amount on the check if and only if the system has applied a discount to the transaction you would use these mode keywords around a standard keyword: <If Gratuity Defined> <Gratuity Line> </If Gratuity Defined> If the template did not include these mode keywords but, instead used only the <Discount Amt> keyword, the discount line will always appear whether or not a discount was appled to the transaction. Mode keywords can be used together as indicated in the examples below: To print a line that shows the Gratuity amount for transactions opened in the Table Service Module or the Tabs Module (but not in the Delivery Module): <If Table><If Tab> <Gratuity line> </If Table></If Tab> To print the number of customers if either an automatic gratuity was added to the transaction or if a special reference was added to the transaction:

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<If Gratuity Defined><If Reference Defined> <Customer Count> </If Gratuity Defined></If Reference Defined> To print the gratuity amount only when the transaction was opened in the Table Service Module and when there is an automatic gratuity added to the transaction: <If Table><If Gratuity Defined> <Gratuity Line> </If Table></If Gratuity Defined> Table of Keywords Below is the complete list of keywords that may be useful when configuring the guest check. Mode Keywords Keyword Description
<Init> <If Table> </If Table> <If Tab> </If Tab> <If Fast> </If Fast> <If Delivery> </If Delivery> <If Advance Order> </If Advance Order> <If Reprint> </If Reprint> <If Not Reprint> </If Not Reprint> <If Gratuity Defined> </If Gratuity Defined> <If Not Gratuity Defined> </If Not Gratuity Defined> <If Discount Defined> </If Discount Defined> <If Account Defined> </If Account Defined> <If Reference Defined> </If Reference Defined> For initialization purposes and is also a short cut to issue all the </If [key]> keywords. <If Table> marks the start of the block that is to be translated and/or expanded only when in table mode. The </If Table> marks the end of the block. <If Tab> marks the start of the block that is to be translated and/or expanded only when in tab mode. The </If Tab> marks the end of the block. <If Fast> marks the start of the block that is to be translated and/or expanded only when in fast mode. The </If Fast > marks the end of the block. <If Delivery> marks the start of the block that is to be translated and/or expanded only when in delivery mode. The </If Delivery > marks the end of the block. <If Advance Order> marks the start of the block that is to be translated and/or expanded only when in advance order mode. The </If Advance Order > marks the end of the block. <If Reprint> marks the start of the block that is to be translated and/or expanded only when the guest check is a reprint or has been printed before. The </If Reprint> marks the end of the block. <If Not Reprint> marks the start of the block that is to be translated and/or expanded only when the guest check has not previously been printed before. The </If Not Reprint> marks the end of the block. <If Gratuity Defined> marks the start of the block that is to be translated and/or expanded only when a tip for the check has been defined, entered or triggered by auto-gratuity. The </If Gratuity Defined> marks the end of the block <If Not Gratuity Defined> marks the start of the block that is to be translated and/or expanded only when there is no tip for the check has been defined, entered or triggered by auto-gratuity. The </If Not Gratuity Defined> marks the end of the block. <If Discount Defined> marks the start of the block that is to be translated and/or expanded only when there is a discount in effect for the check. The </Discount Defined> marks the end of the block. <If Account Defined> marks the start of the block that is to be translated and/or expanded only when there is a guest account defined or chosen for the check. The </If Account Defined> marks the end of the block <If Reference Defined> marks the start of the block that is to be translated and/or expanded only when there is a reference defined for the check. The </If Reference Defined> marks the end of the block.

Affected By
The current POS mode The current POS mode The current POS mode The current POS mode The current POS mode Reprint status of the check Reprint status of the check Amount of tip for the check Amount of tip for the check The amount of the check discount Guest account in effect for the check Reference name in effect for the check

Special/Print/Line Keywords Keyword Description

<Line Width: [nn]> The <Line Width: [nn]> keyword tell the expansion engine to expand or center the values returned for the Line and Lines keywords to the width as defined by the value of [nn]. When <Expanded On> is in effect, the line width would be half of the value of [nn]. If

Affected By
Actual line width would be affected by the following: <Expand On/Off> <Amount Line On/Off>

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<Line Amount On> is in effect the line width would be the value of [nn] less 5 characters. If both <Expanded On> and <Line Amount On> keywords are in effect, the line width to be used would be half the value of [nn] less 5. By default, the expansion engine uses the line width to 40 characters. Example: <Line Width: 30><# to set the line width to 30> <Line Width: 40><# to set the line width back to 40> <Center Line On> <Center Line Off> The <Center Line On> keyword denotes the start block when centering of the values for Line and Lines keyword results. The width to be used will be based on the value set by <Line Width: [nn]> keyword. The <Center Line Off> keyword marks the end of the block. The <Amount Line On> keyword denotes the start block when lining up the result of the Line and Lines keywords to the amount column, that is, based on the value set by <Line Width: [nn]> less 5. The <Amount Line Off> marks the end of the block. The <Expand On> keyword expands to the printer code set to make the printer print the characters in double-width. Because of such, the total number of characters that can be printed on a line would be half of what it is set to. The <Expand Off>keyword expands to the printer code to cancel the expanded print mode of the printer. Note: Some printers dont support combining expanded and non-expanded print on a single line. The <Red On> keyword expands to the printer code that sets the printer to print in red mode. The <Red Off> keyword to cancel it. This keyword expands to the printer code to cut the paper. This keyword expands to the printer code to print the loaded logo on the printer. This keyword expands to the printer code to print the bar code for the check. The printer codes and the bar code data would fully <Line Width: [nn]> <Amount Line On/Off> <Expand On/Off> <Line Width: [nn]> <Center Line On/Off> <Expand On/Off> <Line Width: [nn]> <Center Line On/Off> <Amount Line On/Off> Station Configuration->Devices>Printer Codes->Expanded Print On/Off

<Amount Line On> <Amount Line Off>

<Expand On> <Expand Off>

<Red On> <Red Off> <Cut Paper Text> <Logo Text> <Bar Code Text>

Station Configuration->Devices>Printer Codes->Red Print On/Off Station Configuration->Devices>Printer Codes->Cut Paper Station Configuration->Devices>Printer Codes->Logo Code

Separators/Total Line Keywords Keyword Description

<* Separator Line> This keyword inserts asterisks (*) up to the maximum of the <Line Width: [nn]>. This could be used for decorative purposes and for highlighting certain blocks of items in the check without having to worry about the width and the codes that might affect the width. Example: <* Separator Line> => *************************************** This keyword uses a single dash (-) to create a separator line. For description of separator line keywords, see <* Separator Line>. Example: <- Separator Line> => --------------------------------------This keyword uses a double dash (=) or an equals sign to create a separator line. For description of separator line keywords, see <* Separator Line>. Example: <= Separator Line> => ======================================= This keyword uses a single dash (-) preceded by spaces and has a length equivalent to the number of characters used for the currency format. This is good when separating a sub-total amount from the items being sub-totaled. Example: <Single Total Line> => <Double Total Line> ---------This keyword uses a double dash (=) preceded by spaces and has a length equivalent to the number of characters used for the currency format. This is good

Affected By
<Line Width: [nn]> <Expand On/Off> <Amount Line On/Off> <Center Line On/Off>

<- Separator Line>

Line affecting keywords

<= Separator Line>

Line affecting keywords

<Single Total Line>

Line affecting keywords Station Configuration->Special>Currency Format

Line affecting keywords Station Configuration->Special-

417

Guest Checks & Sales Receipts

when separating a grand total from the items being totaled/sub-totaled. Example: <Double Total Line> => ========== >Currency Format

418

Guest Checks & Sales Receipts

Date and Time Keywords Keyword Description

<Date Text> This keyword expands to the date that the guest check was first printed. Example: <Date Text> 06/01/90 This keyword expands to the time that the guest check was first printed. Example: <Time Text> 12:01 PM

Affected By
Station Configuration->Special>Date Format

<Time Text>

Revenue Center Keywords Keyword Description

<Revenue Center Text> This keyword expands to the name of the revenue center of the guest check. Example: <Revenue Center Text> Table Service This keyword expands the value of <Revenue Center Text> to as a line. Example: <Revenue Center Line> Table Service

Affected By
Set-Up->General->Revenue Centers Line affecting keywords

<Revenue Center Line>

Transaction Keywords Keyword Description

<Transaction Number> This keyword expands to either of the following depending on the current POS mode: In table mode, the name or number of the table. In tab mode, the bar tab number. In fast mode, no expansion. In delivery mode, the delivery number. In advance order, the advance order number. Table Mode Example: <Transaction Number> Rnd-1 Tab Mode Example: <Transaction Number> 3 This keyword expands to the text according to the setting for the current POS mode. Example: <Transaction Text> In Table: Table In Tab: TAB # <Transaction Info> Combination of <Transaction Text> and <Transaction Number>. Example: <Transaction Info> In Table: Table Rnd-1 In Tab: TAB # 2 See <Transaction Info>

Affected By
Current POS mode

<Transaction Text>

Table: StringU86 Tab: String468 Fast: String134 Delivery: String810

See <Transaction Number> and <Transaction Text>

<Transaction Line>

See <Transaction Info> Line affecting keywords

419

Guest Checks & Sales Receipts

Bill Keywords Keyword Description

<Bill Number> This keyword expands to the current bill and/or order number. Example: <Bill Number> 453 This keyword expands to the regular string used in the POS. Example: <Bill Text> ORDER: Combination of <Bill Text> and <Bill Number>. Example: <Bill Info> ORDER: 453 See <Bill Info>

Affected By
Station Configuration>Print/Send Options->Print Check Options->Order number length on check String111

<Bill Text>

<Bill Info>

See <Bill Number> and <Bill Text> See <Bill Info> Line affecting keywords

<Bill Line>

Station Keywords Keyword Description

<Station Number> This keyword expands to the current POS station number. Example: <Station Number> 4 This keyword expands to the regular string used in the POS. Example: <Station Text> Station Combination of <Station Text> and <Station Number>. Example: <Station Info> Station 4

Affected By

<Station Text>

String141

<Station Info>

See <Station Text>

Customer Keywords Keyword Description

<Customer Count> This keyword expands to the number of customers for the current check. Example: <Customer Count> 5 This keyword expands to the regular string used in the POS. Example: <Customer Text> Customers Combination of <Customer Text> and <Customer Count>.

Affected By

<Customer Text>

String77

<Customer Info>

See <Customer Text>

420

Guest Checks & Sales Receipts

Table Keywords Keyword Description

<Table Name> This keyword expands to the table name if a table name has been assigned to the table and number if not. If the POS is not on table mode, it expands to an empty space. Example: <Table Name> Rnd-1 This keyword expands to the table number even if a table name has been assigned to the table. If not in table mode, it expands to an empty space. Example: <Table Number> 1 This keyword expands to the regular string used in the POS. Example: <Table Text> Table Combination of <Table Text>, <Table Name> and <Table Number>. Example: <Table Info> Table Rnd-1 (1)

Affected By
Current POS mode

<Table Number>

Current POS mode

<Table Text>

String76

<Table Info>

See <Table Name>, <Table Number> and <Table Text>

Check Total Keywords Keyword Description

<Check Total Amount> This keyword expands to the total amount for the check. The total includes the amounts for taxable items, non-taxable items, taxes and applied discounts. The amount does not include gratuities. Example: <Check Total Amount> 24.83 This keyword expands to the regular string used in the POS. Example: <Check Total Text> Total: Combination of <Check Total Text> and <Check Total Amount>. Example: <Check Total Info> Total: 24.83 See <Check Total Info>.

Affected By

<Check Total Text>

String26

<Check Total Info>

See <Check Total Text>

<Check Total Line>

See <Check Total Info> Line affecting keywords

Employee Keywords Keyword Description

<Employee Name> This keyword expands to the name of the employee that is handling the check. If an employee POS name is available, will use the POS name, otherwise will use the employees full name. Example: <Employee Name> ELLEN This keyword expands to the employee number handling the check. Example: <Employee Number> 1 This keyword expands to the regular string used in the POS. Example: <Employee Text> EMPL: Combination of <Employee Text>, <Employee Name> and <Employee Number>. Example: <Employee Info> EMPL: ELLEN (1)

Affected By
Set-Up->Labor Employees>POS Name/Full Name

<Employee Number>

<Employee Text>

String 49

<Employee Info>

See <Employee Text> and <Employee Name>

Account Keywords Keyword Description

<Account Name> This keyword expands to the current account name for the check. If no account has been assigned, it expands to an empty space.

Affected By

421

Guest Checks & Sales Receipts

Example: <Account Name> Jerry Turner This keyword expands to the current account number for the check. If no account has been assigned, it expands to an empty space. Example: <Account Number> 1 This keyword expands to the regular string used in the POS. Example: <Account Text> Acct #: Combination of <Account Text>, <Account Name> and <Account Number>. Example: <Account Info> Acct #: Jerry Turner (1)

<Account Number>

<Account Text>

String410

<Account Info>

See <Account Text>

Reference Keywords Keyword Description

<Reference Name> This keyword expands to the current reference that was set-up for the check. If no reference has been set, it expands to an empty space. Example: <Reference Name> Test Reference This keyword expands to tthe regular string used in the POS. Example: <Reference Text> Reference: Combination of <Reference Text> and <Reference Name>. Example: <Reference Info> Reference: Test Reference

Affected By

<Reference Text>

String235

<Reference Info>

See <Reference Text>

Account Balance Keywords Keyword Description

<Account Balance Amount> This keyword expands to the balance amount of the current account assigned to the check. Example: <Account Balance Amount> 5.75 This keyword expands to the regular string used in the POS. Example: <Account Balance Text> Curr Bal: Combination of <Account Balance Text> and <Account Balance Amount>. Example: <Account Balance Info> Curr Bal: 5.75 See <Account Balance Info>

Affected By

<Account Balance Text>

String400

<Account Balance Info>

See <Account Balance Text>

<Account Balance Line>

See <Account Balance Info> Line affecting keywords

422

Guest Checks & Sales Receipts

Store Name Keywords Keyword Description

<Store Name Text> This keyword expands to the store name as set in ASI as part of the License. Example: <Store Name Text> Chat & Chew See <Store Name Text>.

Affected By
Set in ASI as part of the License.

<Store Name Line>

See <Store Name Text> Line affecting keywords

Store Street Keywords Keyword Description

<Store Street Text> This keyword expands to the street of the store as set in the Back Office. Example: <Store Street Text> 101 Beef Street See <Store Street Text>.

Affected By
Set-Up->General->Store Info>Street See <Store Street Text> Line affecting keywords

<Store Street Line>

Store City/State Keywords Keyword Description

<Store City Text> This keyword expands to the city of the store as set in the Back Office. Example: <Store City Text> Bufalo This keyword expands to the state of the store as set in the Back Office. Example: <Store State Text> MD 20903 Combination of <Store City Text> and <Store State Text>. Example: <Store City & State Text> Bufalo, MD 20903 See <Store City & State Text>.

Affected By
Set-Up->General->Store Info>City Set-Up->General->Store Info>State/Zip See <Store City Text>, <Store State Text> See <Store City & State Text> Line affecting keywords

<Store State Text>

<Store City & State Text>

<Store City & State Line>

Store Phone Keywords Keyword Description

<Store Phone Number> This keyword expands to the telephone number of the store as set in the Back Office. Example: <Store Phone Number> 301-445-6100 This keyword expands to the regular string used in the POS. Example: <Store Phone Text> PHONE: Combination of <Store Phone Text> and <Store Phone Number>. Example: <Store Phone Info> PHONE: 301-445-6100 See <Store Phone Info>.

Affected By
Set-Up->General->Store Info>Phone

<Store Phone Text>

StringU172

<Store Phone Info>

See <Store Phone Number>, <Store Phone Text> See <Store Phone Info> Line affecting keywords

<Store Phone Line>

Sub-Total Keywords Keyword Description

<Sub-Total Amount> This keyword expands to the total amount of the taxable and non-taxable items on the check. Example: <Sub-Total Amount> 23.65

Affected By

423

Guest Checks & Sales Receipts

<Sub-Total Text> This keyword expands to the regular string used in the POS. Example: <Sub-Total Text> Sub-total: Combination of <Sub-Total Text> and <Sub-Total Amount>. Example: <Sub-Total Info> Sub-total: 23.65 See <Sub-Total Info>. StringU77

<Sub-Total Info>

See <Sub-Total Text>

<Sub-Total Line>

See <Sub-Total Info> Line affecting keywords

Taxable Keywords Keyword Description

<Taxable Amount> This keyword expands to the total amount of all the taxable items in the check. Example: <Taxable Amount> 22.65 This keyword expands to the regular string used in the POS. Example: <Taxable Text> Taxable: Combination of <Taxable Text> and <Taxable Amount> Example: <Taxable Info> Taxable: 22.65 See <Taxable Info>.

Affected By

<Taxable Text>

String179

<Taxable Info>

See <Taxable Text>

<Taxable Line>

See <Taxable Info> Line affecting keywords

Non-Taxable Keywords Keyword Description

<Non-Taxable Amount> This keyword expands to the total amount of all the non-taxable items in the check. Example: <Non-Taxable Amount> 1.00 This keyword expands to the regular string used in the POS. Example: <Non-Taxable Text> Non-Taxed: Combination of <Non-Taxable Text> and <Non-Taxable Amount>. Example: <Non-Taxable Info> Non-Taxed: 1.00 See <Non-Taxable Info>.

Affected By

<Non-Taxable Text>

StringU163

<Non-Taxable Info>

See <Non-Taxable Text>

<Non-Taxable Line>

See <Non-Taxable Info> Line affecting keywords

424

Guest Checks & Sales Receipts

Discount Keywords Keyword Description

<Discount Amount> This keyword expands to the discount amount for the check. Example: <Discount Amount> 0.50 This keyword expands to the regular string used in the POS. Example: <Discount Text> Discount: Combination of <Discount Text> and <Discount Amount>. Example: <Discount Info> Discount: 0.50 See <Discount Info>.

Affected By

<Discount Text>

Set-Up->Settlement->Discounts>Discount Name See <Discount Text>

<Discount Info>

<Discount Line>

See <Discount Info> Line affecting keywords

Pre-Tax Keywords Keyword Description

<Pre-Tax Amount> This keyword expands to the total of the amounts of the taxable and non-taxable items less the discount of the check. Example: <Pre-Tax Amount> 0.90 This keyword expands to the regular string used in the POS. Example: <Pre-Tax Text> Pre-Tax Total: Combination of <Pre-Tax Text> and <Pre-Tax Amount>. Example: <Pre-Tax Info> Pre-Tax Total: See <Pre-Tax Info>.

Affected By

<Pre-Tax Text>

String313

<Pre-Tax Info>

See <Pre-Tax Text>

0.90 See <Pre-Tax Info> Line affecting keywords

<Pre-Tax Line>

Post-Tax Keywords Keyword Description

<Post-Tax Amount> This keyword expands to the total of the amounts of the taxable items, non-taxable items and tax less the discount of the check. Example: <Post-Tax Amount> 19.70 This keyword expands to the regular string used in the POS. Example: <Post-Tax Text> Total: Combination of <Post-Tax Text> and <Post-Tax Amount>. Example: <Post-Tax Info> Total: 19.70 See <Post-Tax Info>.

Affected By

<Post-Tax Text>

String26

<Post-Tax Info>

See <Post-Tax Text>

<Post-Tax Line>

See <Post-Tax Info> Line affecting keywords

425

Guest Checks & Sales Receipts

Gratuity Keywords Keyword Description

<Gratuity Amount> This keyword expands to the currently set gratuity or tip for the check either by the use of the Misc->Gratuity button or as a gratuity generated when an auto-gratuity has been trigged. Example: <Gratuity Amount> 1.97 This keyword expands to the regular string used in the POS. Example: <Gratuity Text> Gratuity: Combination of <Gratuity Text> and <Gratuity Amount>. Example: <Gratuity Info> Gratuity: 1.97 See <Gratuity Info>.

Affected By

<Gratuity Text>

Station Configuration->AutoGratuity->General Options>Gratuity Description See <Gratuity Text>

<Gratuity Info>

<Gratuity Line>

See <Gratuity Info> Line affecting keywords

Tax Keywords Keyword Description

<Tax Amount> This keyword expands to the consolidated tax amount charged to the check. Example: <Tax Amount> 0.94 This keyword expands to the regular string used in the POS. Example: <Tax Text> Total Tax: Combination of <Tax Text> and <Tax Amount>. Example: <Tax Info> Total Tax: See <Tax Info>.

Affected By

<Tax Text>

<Tax Info>

Station Configuration>Print/Send Options->Print Check Options->Consolidated tax description See <Tax Text>

0.94 See <Tax Info> Line affecting keywords. Set-Up->General->Settlement>Tax Tables

<Tax Line> <Tax Lines>

This keyword expands to the detail of the taxes being charged to the check. Example: <Tax Lines> Food Tax: 0.50 Liqr Tax: 0.44

Total Due Keywords Keyword Description

<Total Due Amount> This keyword expands to the total amounts of the taxable items, non-taxable items, tax and gratuity/tip less the discounts. Example: <Total Due Amount> 21.67 This keyword expands to the regular string used in the POS. Example: <Total Due Text> Total Due: Combination of <Total Due Text> and <Total Due Amount>. Example: <Total Due Info> Total Due: 21.67 See <Total Due Info>.

Affected By

<Total Due Text>

String243

<Total Due Info>

See <Total Due Text>

<Total Due Line>

See <Total Due Info> Line affecting keywords

Primary Currency Keywords Keyword Description

<Primary Currency Amount> This keyword expands to the total amounts of the taxable items, non-taxable items, tax and gratuity/tip less the discounts. This keyword is similar to <Total

Affected By

426

Guest Checks & Sales Receipts

Due Amount>. Example: <Primary Currency Amount> 21.67 This keyword expands to the regular string used in the POS. Example: <Primary Currency Text> Total Due: USD Combination of <Primary Currency Text> and <Primary Currency Amount>. Example: <Primary Currency Info> Total Due: USD 21.67 See <Primary Currency Info>.

< Primary Currency Text>

String243 Set-Up->General->Foreign Currency->Primary Currency See <Primary Currency Text>

< Primary Currency Info>

< Primary Currency Line>

See <Primary Currency Info> Line affecting keywords

Secondary Currency Keywords Keyword Description

<Secondary Currency Amount> This keyword expands to the total amounts of the taxable items, non-taxable items, tax and gratuity/tip less the discounts and converted to the exchange rate as set up in the BackOffice. Example: 1191.85 This keyword expands to the regular string used in the POS. Example: Total Due: PHP Combination of <Secondary Currency Text> and <Secondary Currency Amount>. Example: <Secondary Currency Info> Total Due: PHP 1191.85 See <Secondary Currency Info>.

Affected By
Set-Up->General->Foreign Currency->Exchange Rate

<Secondary Currency Text>

String243 Set-Up->General->Foreign Currency->Secondary Currency See <Secondary Currency Text> and <Secondary Currency Amount> See <Secondary Currency Info> Line affecting keywords

<Secondary Currency Info>

<Secondary Currency Line>

Payment Keywords Keyword Description

<Payment Amount> This keyword expands to the total of the payment amounts received for the check. Example: <Payment Text> 4.11 This keyword expands to the regular string used in the POS. Example: Total tendered: Combination of <Payment Text> and <Payment Amount>. Example: Total tendered: See <Payment Info>.

Affected By

String39

<Payment Info>

See <Payment Text>

4.11 See <Payment Info> Line affecting keywords Set-Up->Settlement->Forms of Payments

<Payment Line> <Payment Lines>

This keyword expands to the list of payment types and amount as have been made for the check. Example: Cash: Check:

2.16 1.95

Balance Keywords Keyword Description

<Balance Amount> This keyword expands to the check balance amount, that is, the total amount payable less all the payments made. For guest or void forms of payments, it expands to an empty space. Example:

Affected By
Voids or Guest forms of payments

427

Guest Checks & Sales Receipts

<Balance Text>

17.56 This keyword expands to the regular string used in the POS. Example: Amount Due: Combination of <Balance Text> and <Balance Amount>. Example: Amount Due: See <Balance Info>.

String5040 Voids or Guest forms of payments See <Balance Text>, <Balance Amount> See <Balance Info> Line affecting keywords

<Balance Info>

17.56

<Balance Line>

Payment Tip Keywords Keyword Description

<Payment Tip Amount> This keyword expands to the total tip amounts from the payments made for the check. If no tip has been declared in the payments then it expands to an empty space. Example: <Payment Tip Amount> 4.50 This keyword expands to the regular string used in the POS. Example: <Payment Tip Text> Gratuity: Combination of <Payment Tip Text> and <Payment Tip Amount> Example: <Payment Tip Info> Gratuity: 4.50 See <Payment Tip Info>.

Affected By
Tip amount defined in the payments.

<Payment Tip Text>

Station Configuration->AutoGratuity->General Options>Gratuity Description See <Payment Tip Amount>, <Payment Tip Text> See <Payment Tip Info> Line affecting keywords

<Payment Tip Info>

<Payment Tip Line>

Cash Back Keywords Keyword Description

<Cash Back Amount> This keyword expands to the total cash back amounts from the payments made for the check. If no cash back has been declared it the payments, then it expands to an empty space. Example: <Cash Back Amount> 20.00 This keyword expands to the regular string used in the POS. Example: <Cash Back Text> CHANGE DUE: Combination of <Cash Back Text> and <Cash Back Amount>. Example: <Cash Back Info> CHANGE DUE: 20.00 See <Cash Back Info>.

Affected By

<Cash Back Text>

String40

<Cash Back Info>

See <Cash Back Text>

<Cash Back Line>

See <Cash Back Info> Line affecting keywords

Check Keywords Keyword Description

<Check Number> This keyword expands to the check number assigned to the check. Example: <Check Number> 17 This keyword expands to the regular string used in the POS. Example: <Check Text> CHECK: Combination of <Check Text> and <Check Number>.

Affected By

<Check Text>

String112

<Check Info>

See <Check Text>

428

Guest Checks & Sales Receipts

<Check Line>

Example: <Check Info> CHECK: 17 See <Check Info>.

See <Check Info> Line affecting keywords

Item Keywords Keyword Description

<Item Count> This keyword expands to the number items identified in the check. Modifiers and special instruction are not included in the returned count. Example: <Item Count> 7 <Item Text> <Item Info> Example: <Item Text> Item Count: Combination of <Item Text> and <Item Count>. Example: <Item Info> Item Count: 7 See <Check Info>.

Affected By

String373 See <Item Text>

<Item Line>

See <Check Info> Line affecting keywords.

Receipt Message Keywords Keyword Description

<Receipt Message 1 Line> This keyword expands to the current value set in the environment variable RCTMSG1. This variable must be set (see below) prior to executing RM15. To set, in the command/cmd prompt, type: SET RCTMSG1=abc Example: <Receipt Message 1 Line> abc This keyword expands to the current value set in the environment variable RCTMSG2. This variable must be set (see below) prior to executing RM15. To set, in the command/cmd prompt, type: SET RCTMSG2=abc 123 def Example: <Receipt Message 1 Line> abc 123 def

Affected By
Value of RCTMSG1 Line affecting keywords

<Receipt Message 2 Line>

Value of RCTMSG2 Line affecting keywords

Data Block Keywords Keyword Description

<Customer Data Lines> <Print Item Lines> This keyword expands to multiple lines of customer information for the customer chosen using Misc->Freq. Buyer option. This keyword expands to the guest check items including descriptions, amounts, price adjustments, special instructions as may be specified in the station configuration settings. Example: <Print Item Lines> 1 ORANGINA 1.25 2 ORANGE JUICE 2.00 This keyword expands to the customer award information as may be available for the selected customer using Misc->Freq. Buyer option. This keyword expands to the award items that the customer is to receive if and when the customer award is found and achieved. This keyword expands to the full list of suggested gratuity lines as computed from values of the total amount for the check against the list as set in the BackOffice. Example: <Suggested Gratuity Lines> 15.0% 0.46 18.0% 0.55

Affected By
Frequent buyer selected Items on check

<Customer Award Lines> <Award Lines> <Suggested Gratuity Lines>

Frequent buyer selected Customer award status Frequent buyer selected Customer award status Set-Up->Settlement->Suggested Tip Percentages

429

Guest Checks & Sales Receipts

<VMC Metro Card Lines>

20.0% 0.61 This keyword expands to the text lines when using VMC Metro Card RF card system. Example: <VMC Metro Card Lines> Card Name/Tag : WENDY NELSON Serial Number : 348209834234 New Balance : 34.95 This keyword expands to the multiple text lines of the list of the value added taxes that were applied to the check. Example: <Value Added Tax Lines> Food VAT: 0.49 Liqr VAT: 1.28 This keyword expands to the multiple text lines to mark the check as a void. If the check is not a void, it will expand to an empty space. Example: <Void Banner Lines> **************************************** *************** VOID ***************** *************** VOID ***************** *************** VOID ***************** ****************************************

<Value Added Tax Lines>

Set-Up->General->Settlement>Tax Tables

<Void Banner Lines>

String364

<Reprint Banner Lines>

This keyword expands to the multiple text lines to mark the check as a reprint. If the check is not a reprint, it will expand to an empty space. Example: <Reprint Banner Lines> **************************************** ************** RE-PRINT ************** ************** RE-PRINT ************** ************** RE-PRINT ************** ****************************************

String750

Common Format Configurations Create a new check template To create a new template for a guest check or sales receipt: 1) Access the Guest Check Receipt Setup Form (Setup / Guest Checks / Receipts / Format Print Out) 2) Click on the [Add Template] button to access the following dialogue box:

3) Select the Revenue Center to which the new template will be linked from the list in the Link Template To: field. 4) Select an existing template to copy in the Template Based On: field. 5) Click the [OK] button. 6) Click on the [Preview Check] tab and review the format. 7) Click on the [Build Template] tab. 8) If you wish to modify the template, delete or add the appropriate keywords

430

Guest Checks & Sales Receipts

9) Click on the [Check Syntax] button to make sure the template is properly formatted. 10) Click on the [Save] button to save the new template. Print sub-totals by seat To configure the guest check or sales receipt to print sub-totals by seat: 1) Access the Guest Check Receipt Setup Form (Setup / Guest Checks / Receipts / Format Print Out) 2) <how do you check to see how items are printing?> 3) <must you put this option under or over certain other keywords?> 4) ETC Print bar code on check <please fill in> Edit the check message <please fill in> Print award info on check <please fill in> Center text <please fill in> Print Suggested Gratuity Amount on Check Add a blank line If you wish to add a blank line to the check where the customer can add in a room number or gratuity amount, etc. <please fill in>

Sales Receipts
Your system can also issue sales receipts after payment has been processed. The sales receipt shows payment types and amounts, as well as the change due or tip amount. You can print sales receipts in either detailed or condensed format. The detailed format includes all the detail from the guest check while the condensed print both guest checks and sales receipts. . Both sales receipts show the basic order number, NOT the check number. The format of the sales receipts cannot be adjusted. You must configure your system to issue sales receipts from the Revenue Centers Setup Form. Thus, you can choose which sort of receipt to issue for which Revenue Center. You can even configure your system to prompt as to whether or not you wish to issue a receipt.
431

Guest Checks & Sales Receipts

Logo printing on Check

If you are using thermal check/receipt printers you can configure RESTAURANT MANAGER to print a bitmap at the beginning of the check. Loading the Logo A utility (LOADLOGO.EXE) is provided to upload the selected bitmap logo to the printer. This may be run as a startup program, or the POS module can be configured to load it every time it is started (see below). LOADLOGO.EXE takes the following command line arguments: <bitmap file>: full name of the windows (BMP) bitmap file to print.
NOTE: The maximum allowable size for the bitmap is 400 by 200 and should be a design that shows well in two colors (black and white).

<device/printer name>: Port or windows printer name to use for uploading the logo. <Logo Printer Type>: Number indicating the type of printer being used. Currently only Epson printers are supported (type 1) eg. LOADLOGO.EXE chatchew.bmp checkprt 1 Logo Printing Setup Epson printers Codes (decimal) Print Logo: 29 47 0 Print Logo with centering: 27 97 1 29 47 0 Turn off centering: 27 97 0

POS Operations
Printing a Check Printing Multiple Checks at Once

432

Guest Checks & Sales Receipts

Re-printing a Check Recalling a Settled Check Split Checks

When you are working in Table Service Mode you can actually split a single order into multiple checks that print out separately. If you wish to split a bar tab into multiple checks, you must first transfer that tab to a table (p. 659). Delivery orders cannot be split into multiple checks. You may split a table order into as many as 99 sub-checks. To split a table order into multiple checks: Call the order up onto the Order Entry Screen. Press the [MISC] button followed by the [SPLIT CHECK] button. Type in the number of checks you wish to create and press [OK] to access the Split Check\Re-assign Seats Screen.

Comment [AEM3]: splitchk.wmf (split check prompt)

433

Guest Checks & Sales Receipts

Un-Split Checks Print Sub-Totals by Seat Multi-Seat Printing (Tag seats 1,2,5 and print check)
Provides for the selection of seats (through tagging) and prints subtotals of each tagged seats during printing of a check. A misc button is available in the Order Entry screen labeled Print w/ Tag-Seats subtotal. Screenshot sample

Print Check to Screen

434

Function Buttons & Macros

You may configure your system to display various buttons at the base of the key POS Screens that comprise your POS system: the Status Screens, the Order Entry Screen and the Settlement Screen. The number of buttons that fit at the base of these screens is controlled by the Station Configuration Setup Form. The types of buttons you may display on these screens include: POS Function Buttons Each operation that can be executed by your Restaurant Manager POS System is controlled by a POS Function Button. For instance, when you re-print a check, you touch a [RE-PRINT] button or when you apply a discount to a check you touch a [DISCOUNT] button, etc. Commonly used POS Function Buttons are usually displayed at the base of the POS Screens, while less frequently used Function Buttons are displayed on a Miscellaneous Button Screen. Macro Buttons Macro Buttons execute multiple operational steps at once. To make your system as efficient as possible, it is highly recommended that you define Macro Buttons for any commonly executed operation that involves multiple steps. Macro Buttons may be added to the base of any type of POS Screen but they are always displayed (in left to right order) after the POS Functions Buttons.

Function Buttons & Macros

Enhanced Passwords Control Buttons If your system is configured with Enhanced Password Control, two additional buttons are displayed at the base of the Status Screen(s). These Begin and End Buttons switch the POS Status Screen(s) between Active and Inactive mode. The Enhanced Password Control buttons always appear on the far left of the button area on the Status Screens. (Enhanced Password Control buttons do not appear on the Order Entry Screen or the Settlement Screen.) Module Buttons In systems configured with more than one POS Module, Module Buttons are displayed at the based of the POS Status Screens to allow you to move from one module to another. Module Buttons also appear in systems configured with any of the following: Fast Transactions, Hostess Module, Advance Orders. If you wish to prevent access to some modules at certain POS Workstations, you may disable the Module Buttons. (Module Buttons do not appear on the Order Entry Screen or the Settlement Screen.) MISC Button The [MISC] button is always displayed at the base of all POS Screens. It is there to provide access to a secondary screen of Function Buttons. Less frequently used Function Buttons are usually displayed on this Miscellaneous Button Screen while commonly used buttons are displayed at the base of each POS Screen. The [MISC] button cannot be disabled and its placement is not configurable. The first screenshot on the next page shows the Delivery Status Screen with key Function Buttons displayed across the base of the screen. In addition to the POS Function Buttons, themselves, you can see the special [MISC] button near the end of the second row of buttons. When you touch this [MISC] button, the Miscellaneous Button Screen appears, as shown in the second screen shot.

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NOTE: The Function Buttons that appear when you touch the [MISC] button on a Status Screen ARE NOT the same buttons that appear when you touch the [MISC] button on the Settlement Screen or the Order Entry Screen and vice versa.

[MORE] Button The [MORE] button only appears on POS Screens when you have made an error defining the number of buttons you wish to display at the base of the screen. For instance, if you define space for 8 buttons but then identify 10 different buttons you wish to display at the base of a POS Screen, the system will automatically add a [MORE] button in the eighth button space. When you touch this [MORE] button a pop-up screen will display the three extra buttons that did not fit on the base of the main screen: <#Screen shot of MORE button here > Whenever a [MORE] button appears on a POS Screen you should either move some function buttons off the [Main] screen or allow more space at the base of the main screen.

Defining Button Areas

Button space is measured in function button columns and function button rows. For instance, if a screen is configured to fit 8 columns and 2 rows, a total of 16 buttons will fit on the base of the screen. Use the [Search Settings] button on the Station Configuration Setup Form to locate the function button settings for each type of POS Screen: Order Entry Screen Options Settlement Options POS Modes (there will be multiple settings under this heading for the Status Screen of each POS module) Then, for each screen type, define the number of buttons that should appear at the base of the screen at each station on the Station List: When configuring button space, you should not only allow space for the POS Function buttons controlled by the POS Function Button Layout Form. You should also allow space for other types of buttons, as well. If you make an error in configuring the button area and dont allow enough space for all the buttons that you wish to display on the base of each POS Screen, then Restaurant Manager will automatically add a [MORE] button to the base of the screen so that all POS Functions are always available.

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POS Function Button Layout Form

There are different POS Function Buttons associated with each of the key POS screens that comprise your Restaurant Manager POS System: the Status Screens, the Order Entry Screen and the Settlement Screen You may configure Function Buttons so that a password prompt appears each time the button is touched. You may change the color or bitmaps on the buttons. You may also disable certain Function Buttons or move them to a secondary screen, called the Miscellaneous Button Screen so they do not clutter the main POS Screens. In the default configuration of Restaurant Manager, all POS Function buttons are colored grey, most of them are displayed on the Miscellaneous Button Screen, and only a few are configured with password protection. After defining how much screen space you wish to dedicate for the Button Area on each POS Screen, use the POS Function Button Layout Form to configure the POS Function buttons, themselves: Setup Screen Layouts POS Function Button Layout

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Each area of the POS Function Button Layout form is described below. However, for quick examples on using this form, you may wish to jump to the section on Sample Configurations The POS Function Button Layout Form is organized in seven sections. When you configure the layout of the POS Function Buttons you should access these sections in the following order: Station List POS Screens Available Functions Function Layout Button Design Security Button Activation

Station List
If you wish to use a single button layout at all POS Stations, you need not access this section at all. A default Master station will be permanently highlighted on the Station List and you will start the configuration process with the POS Screens field below. If, on the other hand, you wish to display different function buttons at different POS Stations, you must add the number of each station needing an alternative configuration to the Station List. (See the section on POS Workstations for more information on station numbers). For instance, at a busy bar station bartenders may often use the [RECIPE LOOKUP] button to find recipes of unusual drinks while at waiter workstations this function is rarely used. In this case you would use the Master station to define a waiter station layout where [RECIPE LOOKUP] is on the secondary screen accessed by touching the [MISC] button. You would then use the [ADD] button to create a new station and define a different layout for this bar with the [RECIPE LOOKUP] button on the main screen. See the section on Sample Button Configurations for a sample configuration that creates different button layouts at different POS Stations.

POS Screens
There are three types of POS Screens for which you may configure a Function Button Layout: Status Screens, Order Entry Screens and Settlement Screens. Use the POS Screen drop down list to select the type of screen for which you wish to create a button layout. The type of screen you select determines which functions appear on the Available Functions list at the center of this form.

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NOTE: If there are multiple stations on the Station List you must highlight the station you wish to configure BEFORE you select the type of screen you wish to work with.

Available Functions
The Available Functions area shows all the Function Buttons that can be displayed on a particular type of POS Screen. In other words, the functions listed here change depending on what is displayed in the POS Screens field. When you highlight a function on the Available Functions list you may then use the remaining sections of this form to configure the location, appearance and password protection of this function button. Some functions that appear on the list of Available Functions are not actually enabled in all the POS Modules. For instance, when the POS Screen is set to [STATUS SCREEN], [ASSIGN] is one of the functions that appears on the Available Function list. However, this function allows you to assign orders to drivers and is available only in the Delivery Module. If a particular function is not enable in a particular POS Module, that module will be greyed out on the list of modules in the area titled Enable. For links to information on each individual function button that appears on the Available Functions List, see the Complete List of POS Functions

Function Layout
Use the settings in this section to individually configure the function highlighted on the Available Functions list at the center of the screen. The two options that appear under this heading determine where a particular Function Button should appear. Select the [Main Screen] option to configure the Function Button to appear at the base of the POS Screen indicated in the POS Screen field. Select the [MISC Screen] option if you wish the button to appear on secondary screen accessed by touching the [MISC] button. See the section on Sample Button Configurations for detailed instructions on setting the location of a particular button.

Button Design
Use the settings in this section to individually configure the function highlighted on the Available Functions list at the center of the screen. The [Button Color] field allows you to change the color of the Function Button The [Button Bitmap] field allows you to change or delete the bitmap that appears on a Function Button.

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See the section on Sample Button Configurations for detailed instructions on changing the appearance of a particular button.

Security
Use the Security Setting to define the security level an employee must have before they will be allowed to execute a particular POS Function. When you enter a security level greater than zero in the [Security] field, a password prompt will appear each time someone touches the Function Button highlighted on Available Functions list. For more information on the importance of password protection see the chapter on Security and Passwords. Or, for detailed instructions on adding password protection to a particular function, see the section on Sample Button Configurations.

Button Activation
Use the settings in this section to indicate whether the Function Button highlighted on the Available Functions list should be enabled within a particular POS Module.
NOTE: In general it is recommended that you NOT disable POS Function Buttons. It is much easier to service POS Systems where little used Function Buttons are removed from the base of the main screen but are not fully disabled.

See the section on Sample Button Configurations for detailed instructions on disabling a particular Function Button.

Sample Button Configurations

Follow the steps in each example below to gain quick insight into the various uses of the POS Function Button Layout Form: Moving a Button to the [MISC] Screen To configure the [RECIPE LOOKUP] to appear on the Miscellaneous Button Screen -- a secondary screen accessed by touching a [MISC] button: 1) Highlight the Master Station on the Station List (or see the section above for details on configuring additional stations.) 2) Click on the [Screen Type] field under the POS Screens heading and select Order Entry Screen from the drop down menu 3) Click on the list of functions in under the Available Functions heading

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4) Type in the letter R and the cursor will highlight the Re-Assign Seats function. 5) Press the down arrow on your keyboard once to highlight Recipe Lookup. 6) Under the Function Layout heading, click on [MISC Screen] option. 7) Click on the [OK] button at the base of the form to save your changesor use the other sections of the form to fine tune your configuration. Adding Password Protection to a Function To create a password prompt that appears each time someone touches the [DISCOUNT CHECK] button: 1) Highlight the Master Station on the Station List (or see the section above for details on configuring additional stations.) 2) Click on the [Screen Type] field under the POS Screens heading and select Order Entry Screen from the drop down menu 3) Click on the list of functions in under the Available Functions heading 4) Type in the letter D and the cursor will highlight the Delay Send function. 5) Press the down arrow on your keyboard four times to highlight Discount Check. 6) In the [Security Level] Field, type in the number between 1 and 9 that represents the security level an employee must have in order to discount a check. (For more information on password prompts and security levels, see the chapter on Security and Passwords.) 7) Click on the [OK] button at the base of the form to save your changesor use the other sections of the form to fine tune your configuration. Disabling a Function Button To remove the [QUIT] button from the Status Screens at all POS Stations, EXCEPT the special bartender station: 1) If the Master Station is the only station that appears on the Station List, click on the [ADD] button below the Station List and, when prompted, type

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in the number of the main bar station. (See the section on POS Workstations for more information on station numbers.) 2) Highlight the Master Station, NOT the new station you have added to the Station List. 3) Click on the [Screen Type] field under the POS Screens heading and select Status Screen from the drop down menu. 4) Click on the list of functions in under the Available Functions heading. 5) Type in the letter Q and the cursor will highlight the QUIT function. 6) In the section titled Enabled At unmark the check boxes for all POS Modules. By doing so you indicate that the QUIT button will not appear at the base of any Status Screensexcept at the one station for which you have created a separate configuration. 7) To confirm that the [QUIT] button will still appear at the bar station, highlight the station you just added to the Station List and follow steps 3 to 5 again. Confirm that a checkmark appears beside all POS Modules listed in the section titled Enabled At. 8) Click on the [OK] button at the base of the form to save your changesor use the other sections of the form to fine tune your configuration. Changing the Appearance of a Button To change the appearance of the [EMPL] button: 1) Highlight the Master Station on the Station List (or see the section above for details on configuring additional stations.) 2) Click on the [Screen Type] field under the POS Screens heading and select Status Screen from the drop down menu 3) Click on the list of functions in under the Available Functions heading 4) Type in the letter E and the cursor will highlight the Edit function. 5) Press the down arrow on your keyboard three times to highlight EMPL. 6) Click on the down arrow beside the Button Color field and select a new color for this function button.

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7) Click on the ellipsis button beside the Button Bitmap field to call up the bitmap library. Use the scroll bar to move through the bitmaps in the library until you see one named DELAYSND.bmp 8) Double click on the DELAYSnd.bmp so that a clock now appears on the button used for clocking-in and clocking-out. 9) Click on the [OK] button at the base of the form to save your changesor use the other sections of the form to fine tune your configuration.

Complete List of POS Functions

Status Screen Function Buttons Use the links below to read more about the POS Function Buttons displayed on the Status Screens of the different POS Modules. Most of these Function Buttons are globally enabled in all three basic POS Modules. Those functions marked with an asterisk (*), however, may be part of an Add-On Module or they may be enabled in only one of the basic POS Modules

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Account Lookup Add Assign Assign Badge Auto Cash Settle Award Info Button Info Cash Tray Options CC Options CC Tab Clock Out Employees Color Legend Compact Compute Convert Todays Orders Declare Tip Delete Dining Area DOS Comand Driver Mileage Drivers Edit Edit Login

E-Mail EMPL Employee Break Employee Paid Out Enable Settle External Programs Fast Filters Flash Report INFO Locate Order Macro Money Drop New Tab Order Paid In Paid Out Price Level Print All Printer Re-direct Quit Recall Check Re-Load Sys Config

Reports Re-Print Revenues Report Revise Settlement Search Send Alert Session Open/Close Settle All Show Resources Tab Order Tabs Displayed Time Sheet Training Transfer Items Transfer Tables Transfer Tabs Transfer to Tab Transfer to Table Version View Employees View Tables View Tabs

Order Entry Screen Function Buttons Some Order Entry Screen functions are applied globally to the current order. Other functions apply only to items that have been tagged on the Order Detail Area. Use the links below to read more about the POS Function Buttons displayed on the Order Entry Screen: 2 for 1 Discount Account # Add Item Award Info Bar Code Order Cancel Order Cash Change Course Change Seat Clear 2 for 1 Combine Seats Combo Upsize Convert Order Cust Customer Count Delay Send Delete Delete Last Item Delivery Charge Discount Check Discount Items Edit Menu Item Edit Modifiers Employee Transfer Exit External Programs Frequent Diner Gratuity Groups In Stock Quantity Info Item Hold (On/ Off/ Toggle) Item Lookup Macro Nav Buttons Pizza PLU Order Price Adjust Price Level Shift Print

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Print w/ Seat Subtotals Quantity Reassign Seats Recipe Lookup Reference Re-Order Repeat CC Auth Re-Send Revenue Center Seat Send Send to Tabs Settle Special Instruction Split Check Split Item Tax Table Taxable Timed Send Transfer Items Transfer to Table Unassign Order Un-Split Check Un-Split Item View

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Macro Buttons
Macro Buttons are user defined buttons that allow you to execute multiple operational steps at the touch of a single button. Macro Buttons are defined from specific POS Screens at specific POS Stations. There is no programming involved. You simply activate the [CREATE MACRO] function at the appropriate POS Screen and then manually execute each of the operations you wish to include in the macro. Then, when you touch the [Finish] button, the system will automatically add a Macro Button to the base of the POS Screen where you started the recording. Once you have created a Macro Button at one POS Station you need not manually re-create the Macro at all the other POS Stations on your network. Instead you may use the Station Macros Form in the Backoffice Module to copy the Macro Button to other stations on your network. After you have added a Macro Button to a particular POS Screen, you may disable the Macro Button from the POS but you may not delete it. To actually delete a Macro Button, you must use the Macro Library Form. This same form is also used to further configure Macro Buttons with bitmaps, new colors, etc. If you do plan to create Macro Buttons, be sure to configure space for them along with the standard POS Function Buttons when configuring the size of the Button Area at the base of each POS Screen. See the chapter on POS Mode and Modules for some sample Macros that can be useful in different types of businesses.

Creating a Macro Button

To add a Macro Button to any POS screen: 1) 2) 3) 4) Access the POS Screen to which you wish to add a Macro Button. Touch the [MISC] button at the base of the screen. Touch the button labeled [MACRO]. Select the [Create Macro] option to call up the following prompt

<# insert screen shot> 5) Touch the [OK] button and note that the Status Bar displays the following message: <# insert screen shot>
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while the Title Bar begins to blink this message: 6) Proceed with the steps that you wish to include in the Macro, making sure to touch the Status Bar prior to selecting any option or entering any data that may vary. (Touching the Status Bar inserts a pause for user input each time the Macro is launched.) 7) When you have completed the steps you wish to include in the Macro, touch the blinking Title Bar to call up the following prompt: <# insert screen shot>. 8) Then use the onscreen keyboard to type in the text you wish to appear on the Macro Button. 9) Select a button color and wait for the new Macro Button to appear at the base of the screen

Disable or Enable Existing Macros

Once a Macro Button has been created at a POS Station or copied to that station on the Station Macro Form, you may temporarily remove the Macro Button from the Button Area at the base of the POS Screen and then add it back again using the Enable/Disable Function: 1) Access the POS Screen where you wish to disable (or enable) an existing Macro Button. 2) Touch the [MISC] button at the base of the screen. 3) Touch the button labeled [MACRO]. 4) Select the [Disable Macro] or [Enable Macro] option to call up a list of station Macros. 5) Touch the button you wish to disable (or enable). To permanently delete a Macro Button you must access the Station Macros Form.

Station Macros Form

<# copy text from v10 Manual>

Macro Library Form

<# copy text from v10 Manual>

Module Buttons
If your system includes more than one POS Module you may switch between modules by touching the Module Buttons at the base of each Status Screen. For example; if your system includes both the Tableservice and Tabs modules, there will be a [Tabs] button at the base of the Table Service status screen a [Tables] button at the base of the Tabs Status Screen. Touching one of these Module

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Buttons switches to the Status Screen of the module shown on the Module Button. The partial screen shot below shows the base of the Tabs Status Screen in a system that includes both the Tabs and Tableservice modules. To switch to the Tableservice Status Screen, you would simply touch the button labeled [Tables]:

Although Module Buttons appear alongside POS Function Buttons at the base of each Status Screen, Module Buttons are not configured on the POS Function Button Setup Form. Module buttons are enabled or disabled on the Station Configuration Setup Form in the section that lists various settings for configuring that module The partial screen shot below shows the base of the Tableservice Status Screen in a system where all available Module Buttons have been enabled. Except for the [Misc] button all the buttons in the screen shot below are Module Buttons that must be enabled from the Station Configuration Setup Form:

You can use the [Search] button at the base of the Station Configuration Setup Form to locate the settings that enable and disable Module Buttons for the following modules: Tableservice, Tabs, Delivery, Fast, Hostess and Advanced Orders. If you disable a Module Button at any station, you will not be able to access that Module at that station.
NOTE: If your system is configured with more than one POS Module, you must also use the default opening screen setting to indicate which module should be the default module at each POS Workstation.

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Restaurant Manager may be configured with standard security settings or with enhanced security settings known as Enhanced Password Control. As described below, it is highly recommended that your system be configured with Enhanced Password Control. Whether your use standard security settings or Enhanced Password Control, Restaurant Manager uses a system of password prompts with configurable security levels to protect POS and Backoffice operations. There are nine security levels with level one being the lowest level (or least secure) and level nine being the highest level (or most secure). No passwords prompts are linked to operations that have a security level of zero. In new systems most POS operations have a default security level of zero. The password prompts that are linked to different operations do not require you to enter a specific password. Rather they require that employees enter a password that has been assigned a security level equal to or higher than the security level assigned to the operation, itself. For instance, you might choose to configure your system to prompt for a level five password whenever someone tries to apply a 50% Employee Discount to a transaction. All employees with a password at level 5 or above will be allowed to apply this discount. Employees with a password at level 4 or below will not be able to apply this discount. All passwords must consist of four digits and may be entered manually by typing on a touchscreen keypad or automatically by swiping an Employee ID Card. Alternatively you may configure your system with fingerprint readers and have staff identify themselves with a fingerprint in place of password. The system is configured with a single Master Password that is defined on the Store Info Setup Form. The Master Password is always assigned the highest security level, 9. In new systems the Master Password is always set to four zeros: [0000]. The Master Password can only be changed if you access the

?Security & Passwords

Backoffice Module using the current Master Password. The Master Password is the only password not linked to an individual employee. All other passwords are assigned to individual employees on the Employee Setup Form. There are settings that allow you to add password prompts to POS Operations on all of the following setup forms: Job Classification Setup Form Menu Setup Form The POS Function Button Setup Form External Programs Setup Form POS Function Button Layouts Form Table Layout Setup Form Discounts Forms of Payment Setup Form Station Configuration Setup Form / POS Security Section In addition you can add password prompts to Backoffice operations in the Backoffice Configuration Setup Form. You must use the Master Password to access this form.

Enhanced Password Control

Enhanced Password Control is a security feature that should be enabled at all POS Workstations used by more than one employee. This security feature requires servers & other employees to identify themselves every time they start a new order or edit an existing order. When Enhanced Password Control is enabled the system works more efficiently because employees need only enter their password once. Enhanced Password Control is enabled on the Station Configuration Setup Form so that you can define different security configurations for different stations. To activate Enhanced Password Control you must activate the following setting on the Station Cofiguration Setup Form: Enhanced Password Control You must also define a security level greater than zero for opening and editing existing orders in all of the POS Modules you use. The following settings under the POS Security heading on the Station Configuration Setup Form control opening and editing orders in the different POS Modules: Open a Table: 0 Add to a Table: 0 Create new Bar Tab: 0 Access Existing Bar Tab: 0 Recall Existing Delivery Order: 0

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A default setting in Enhanced Password Control prevents servers from accessing orders opened by other employees at the same security level. To disable this default configuration you must activate the following Station Configuration Setting: Share tables among peers Enhanced Password Control Buttons Enabling Enhanced Password Control adds two additional Function Buttons to the base of the POS Status Screens. Under Enhanced Password Control, the POS Status Screens always defaults to an Inactive state with the [BEGIN] button is enabled. Employees can clock in and out, but are not allowed to open orders or execute other POS operations until they identify themselves through one of the methods described in the section on Employee IDs & Passwords. The screenshot below shows the Table Service Status Screen in the Inactive state:

Once a server has identified himself, the standard Status Screen Function Buttons appear, the [BEGIN] button is greyed out, and the [END] button is enabled. In other words, the screen is in an Active state and servers may open new orders or execute other POS operations. When the server has completed the necessary POS operations he may touch the [END] button to put the Status Screen back in an Inactive state. Alternatively, you may configure your system to automatically revert to an Inactive state after
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a single POS operation has been executed. Or you may define a time-out period after which the Status Screen will automatically revert to an Inactive state. The following settings on the Station Configuration Setup Form control how the Status Screen reverts to an Inactive state: Password time-out period This parameter is only used if when the "Enhanced Password Control" setting is enabled. It defines the amount of time (in seconds) that the POS program will wait before automatically returning to "IDLE" mode. As long as there is touch screen activity, or keyboard activity, the POS program will NOT revert to "IDLE" mode. You can set different Password Time outs at different POS Stations. This can be useful, for instance, at a bar station where only one bartender will be entering orders. When there is no need to revert to Idle Mode and reenter the same password to begin each new order, simply define a time out period of 999 minutes. Avoid using a large time-out value if you want to prevent employees from ringing orders on a different employee's sign-in. For example, one employee could sign in, enter his or her order and walk away from the POS terminal. If another employee uses the terminal before the time-out occurs, then it is possible that transactions are tallied to the wrong person. To ensure this does not happen, you might want to consider using the option below. Immediate time-out after 1 transaction Check this option to make the POS program to revert to idle mode immediately after completing one operation. This overrides the time-out period defined above.

Backoffice Security
You can protect all the setup forms and dialogue boxes in the Backoffice Module with password prompts. Because Backoffice security is so important to the integrity of your whole system, you MUST ALWAYS use the Master Password to access the Backoffice Configuration Setup Form shown below. And, as an added precaution, the system automatically logs the Master Password off when you exit this setup form. You can also use this setup form to set some special report filters. Setup Backoffice

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As described below, the area under the Security tab allows you to link password prompts to specific Backoffice operations. While the User Verification field allows you to temporarily disable these password prompts. The area under the Reports tab allows you to control special report parameters that are detailed separately in the chapter on the Report Module.

Tree of Drop Down Menus

In the center of the Backoffice Configuration Form is a white box that organizes Backoffice functions under the nine pull down menu headings found at the top of the Main Screen of the Backoffice Module. Click on the [EXPAND VIEW] and [COLLAPSE VIEW] buttons to view the various functions on this list When the display is collapsed you can double click (or click on the + sign) on one of the nine menu headings to display only those functions that fall under that particular heading. To adjust the security level of any Backoffice function simply highlight the item in this list, click on the right mouse button and select the appropriate level of security from the pop-up list.
TIP: It is recommended that you DO NOT assign a security level to the menu headings that appear in the "Collapse View" format. Rather, you should assign security levels only to the specific setup forms and dialogue boxes that appear under the "Expand View" format.

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Reporting Security
The features controlled under the Reports tab of the Backoffice Setup Form are described in the chapter on the Report Module as are additional security settings controlled from the main screen of the Report Module, itself.

Disabling Backoffice Password Prompts

If you accessed the Backoffice Module with the Master Password, it is possible to temporarily disable all password prompts without changing the basic security configuration by using the User Verification field on the Backoffice Configuration Setup Form: 1) Click on the Setup drop down menu and select the "Backoffice" option. 2) Type the Master Password into the "Security Access" password prompt and press the [ENTER] key. 3) Click on the down arrow at the right of the "User Verification" field to call up a drop down menu. 4) Select the [NONE] option. 5) Click on the [OK] button at the bottom of the setup form. Your system will not prompt you for any passwords until you switch the "User Verification" field back to "Password". In other words, you can enable the password prompts simply by following the instructions above and choosing the "password" option instead of the "none" option in step #4.

Login New User

Every time you open the Backoffice Module, you will be prompted for your password. You need not exit the system to change the password that was used to log in. Simply select the Login New User option from the File drop down menu to call up the password prompt and type in the new password. When your system is new, the Master Password is set to four zeros. So, to log into a new system from the Login New User prompt, type [0000] and click on [OK] If your system is already operational, type in the current Master Password or your four character personal password and press [ENTER].
NOTE: In a system that is already operational, it is likely that the Login function has been protected at a particular Security Level. If you try to login with personal password and if your personal password has not been assigned a "security level" of equal to or greater than the security level of this password prompt, you will not be able to login.

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Logout Current User

There may be times when you wish to leave your desk without exiting the Backoffice Module. For security reasons, it is recommended you select the Logout Current User option from the File drop down menu to prevent anyone else from accessing the system.

POS Security
You may use the Setup Forms listed below to add password protection to many POS Operations: POS Function Buttons Discounts ETC You also may set password prompts for certain POS operations on the Station Configuration Form. The operations controlled by the Station Configureation Form include things such as ordering negative quantities on certain items or exiting the Order Entry Screen without sending items to a prep area printer. In other words you may use the Station Configuration Form to set password prompts for operations not uniquely controlled by one single button. Setup Station Configuration

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From the POS Security options under Station Configuration, you can indicate which POS functions should be protected at any one of the nine levels of security described previously. You can set system wide security levels by highlighting the Master station in the column at the left of the setup form. Or you can create individual configurations for individual POS stations by highlighting specific stations on the Station List. Miscellaneous Begin POS operations This defines the security level to access the primary POS operations (ordering, printing, settling). This only applies when "Enhanced password control" is enabled. Unscheduled clock in/out This defines the security level to clock in/out when not scheduled. Print a check This defines the security level to print a check

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Settlement

Enter credit card information manually: This defines the security level for manual credit card entry. This prevents credit card fraud by requiring a password to manually key in a credit card number.

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Order Entry

Negative Price This defines the security level to order negative priced items. Delete item after SEND This defines the security level to delete the item after it is sent Delete item after PRINT This defines the security level to delete items after the check is printed Delete 2 for 1 discounted item ***No hint Change menu page ***No hint Resend Items

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***No hint Negative Item Quantities ***No hint Exit order entry screen without sending ***No hint Allow adding negative quantity modifiers This defines the security level for adding modifiers to items with negative quantity (i.e. deletions) Cash Drawer

Initialize cash tray ***No hint Finalize cash tray

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***No hint Open cash drawer ***No hint Change cash drawer ***No hint

Tables/Tabs POS

Change Screen (Tables/Tabs) ***No hint Open a table ***No hint Add to a table ***No hint

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Settle a check ***No hint Create new bar tab ***No hint Access an existing bar tab ***No hint Abort FAST transaction ***No hint Access Delivery Module ***No hint Clear a table ***No hint

Delivery/Quick Service POS

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Print After Settle ***No hint ASSIGN order to driver ***No hint Change display filter ***No hint Assign SETTLED order ***No hint Re-assign order ***No hint Assign NON-DELIVERY order ***No hint Recall existing order ***No hint

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Advance Order

Access Advance Order Screen ***No hint

Master Password
All passwords recognized by your RESTAURANT MANAGER system are assigned to one of nine "security levels". The security level of a particular password and the password itself are usually assigned to a particular employee in the Employee Setup Form. However, the Master Password with a pre-defined security level of "9" must be defined in the Store Information Setup Form. This Master Password is the only password not linked to a particular employee. The Master Password defined in the Store Information Setup Form will always give you access to all functions and features of your system, even if you change the password, itself.

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If you create any other employee passwords with security level "9", these employee passwords will work just like the Master Password, except at the password prompt that protects the Backoffice Security Setup Form where you MUST enter the Master Password. In general, it is recommended that you NOT create employee passwords with a security level of "9". In new systems the Master Password is set to four zeros. To change this Master Password: Click on the Setup drop down menu and select the "General" option. Click on "Store Info" to call up the Store Information Setup Form. Click on the "Master Password" field at the bottom of the setup form and delete the asterisks. Type in a new four digit Master Password. Make sure you keep a record of the password or enter a number you cannot forget.
NOTE: 1) If RESTAURANT MANAGER does not let you access the Master Password field, it means you have used a password other than the current Master Password to log on to the system. You must log on again (as described in Login New User ) using the current Master Password before you can actually change the Master Password. (The user name used to access the Backoffice Module appears just above the "Start" button in the lower left hand corner of the screen.) 2) You must NEVER leave the Master Password field blank. Although each user is able to customize the security level of almost any operation, there are a few security operations (like changing the Master Password) that have a pre-defined security level of "9". If you have left the Master Password blank, you will not be able to execute these operations until you have called your local reseller for technical assistance.

Employee Passwords
Employee Passwords and the security level associated with the password are assigned in the Employees Setup Form. The password should be entered in the Password field and the security level should be entered in either the Level When Clocked In or Level When Clocked Out field. Depending on system configuration settings, and the security clearance of the person accessing the Employees Setup Form, the password, the security level and pay rates may or may not be visible. This is an added security measure which prevents unauthorized employees from viewing the password and/or the pay rates of other employees. In fact, to protect the integrity of your security

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system, it is recommended that you protect access to the Employees Setup Form by assigning it a high security level in the Backoffice Security Setup Form. RESTAURANT MANAGER provides further security by not allowing an employee to change the password or security clearance of other employees unless his security level is HIGHER than the other employee. For example, an employee with security level 3 can change the password and security level of all employees that are level 2 or lower, but he can not view or change the passwords of employees that are level 3 or above. In addition, NO employee is allowed to change his own security level unless he has level 9 security. This is to prevent employees from increasing their own security level in order to gain access to higher level functions. RESTAURANT MANAGER does not allow duplicate passwords. Employee passwords are never displayed in the POS Module. Rather, RESTAURANT MANAGER displays X's on screen when a password is entered. This makes it more difficult (but not impossible) for someone to learn another employee's password. For added security, you can activate Enhanced Password Control and issue Employee ID cards that are coded with a unique password. When RESTAURANT MANAGER prompts for a password, employees swipe their badge rather than entering the password manually.

Manager's Password
The "Manager's Password" is simply the password you assign to the staff person who fills a managerial position. In other words, the Manager's Password is an Employee Password and as such can be defined from the Employee Setup Form at the same time that you enter other information about employees who fill managerial positions. However, when defining a Manager's Password, you must be sure to assign a security level greater than the security level assigned to non-managerial staff. Alternatively, trusted managers can sign on using the Master Password.

Employee ID Cards
If your RESTAURANT MANAGER system is configured with a Magnetic Stripe Reader, you may choose to distribute Employee ID Cards to your staff. (These cards may be purchased in lots of 100 from the ASI reseller that installed your system.)

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Employee ID cards are pre-coded with a unique pass code. Whenever a password prompt appears, an employee simply swipes the ID card through the reader. If you activate the "enhanced password control" feature, RESTAURANT MANAGER will require all employees to swipe their ID card every time they enter an order. To link a particular ID card to a particular employee: Access the RESTAURANT MANAGER Backoffice Module from a computer that is configured with a magnetic stripe reader or see Mag Stripe Reader Configurations for further instructions on how to read the pass codes off the ID cards. Select the Labor option from the Setup drop down menu. Click on "Employees" to call up the Employees Setup Form. Click on the "General" tab. Click on the "Password" field. Swipe the ID card through the magnetic stripe reader OR if you have a document that lists the passwords encoded on each card, type the appropriate password in the Password field. Write the employee's name on the card OR start a list showing the employee's name and the number that appears on the front of the ID card that you assign to him.

Audit Trail
By default, your RESTAURANT MANAGER system always audits: Items deleted from an order after the order is sent to the kitchen Orders that are voided. You can add a line of text or a Reference to any transaction that is audited in this way to give details on what happened. You can even create pre-defined references like Took too long or Dish was cold etc. (p. Error! Bookmark not defined.).

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You can also configure your system to audit up to 18 additional POS operations. For any operation that is audited you can issue an Audit Report detailing how many operations of that type were executed by whom during a given session. If your system is configured to prompt for a "reference" on all audited transactions, the "reference" or reason for the operation will appear on the reports, as well. The POS operations that can be audited are listed under Audit Trail in Station Configurations. At the top of the form is a checkbox that allows you to enable to disable the whole auditing process.

Audit Trail Reports

Consult the RESTAURANT MANAGER publication entitled An Overview of Reporting Capabilities for a detailed description and sample print out of the Audit Trail Report. To issue this report: Click on the Reports drop down menu and position cursor in Session Reports option. Click on the Audit Trail option to call up a dialogue box you can use to filter report data. (See The section on Reports for more information on filtering reports.)

Deletion Codes
Your system automatically tracks all items that are deleted from an order after the order has been sent to the kitchen. You can configure your system to prompt for a line of text or a reference each time an item is deleted by checking the Get Reason for Deletion checkbox on the General POS Configurations. If you plan to require a reason for deletions, it can save time to pre-define the most commonly repeated reasons in the Deletion Codes Setup Form. (Of course, you can still type in the unique particulars while processing the order) Setup->POS Order Entry->Deletion Codes

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Use the [ADD] key to add blank lines to the setup form and simply type the phrases you wish to use in the column titled [DELETION NAME]. These reasons always appear in the order in which they are entered so you may wish to take some care to put the most common reasons first on the list or alphabetize the list.

Fingerprint Reader
Restaurant Manager interfaces with DigatalPersonas U.are.U fingerprint scanning device to allow tighter security at the POS. This ensures that an employee cannot impersonate another, since the employees finger must be physically present to obtain access to the system. Restaurant Manager provides two modes of fingerprint operation: Identification and Verification. In verification mode, each time an attempt is made to access a password protected feature, the user must enter their employee #, then place their finger on the reader to Verify that they are the person they claim to be. The system compares the scanned fingerprint with the fingerprint of the alleged user and only allows them through if the fingerprint matches. If the fingerprint

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does not match, or if the person does not have adequate security clearance, he is blocked from performing the chosen operation. In identification mode, the user does not have to enter his employee number. When accessing a password protected feature, he simply places his finger on the reader and the system will search through the entire fingerprint database to find a match. If a match is found, the fingerprint subsystem automatically stuffs the keyboard with the password of the matching user (this has the same effect as swiping an employee badge). Because the fingerprint subsystem is comparing the scanned fingerprint with tens or perhaps hundreds of stored fingerprints, identification mode is generally slower than verification mode; however, RM utilizes an efficient algorithm to optimize the speed of identification mode. It first compares the scanned fingerprint with the employees that have used the station most recently, if it does not find a match, it will then search thru all logged on employees, and finally it will search thru the employees that are not logged on to the system. So, fingerprint identification may be a bit slow the first time a server signs (several seconds), but if the same server continues to use the station on a regular basis, the response should be quite fast (1 second or less). Note: Fingerprint recognition is an optional feature of Restaurant Manager. If you wish to use fingerprint readers, make sure you purchase the optional fingerprint add-on module.

System Requirements
The system requirements for implementing fingerprint recognition are as follows: Fingerprint scanning device (obtainable from ASI) Windows 98 SE, Windows 2000, Windows Me workstation with 1 free USB port Fingerprint device drivers installed on POS and Manager workstation. ASI fingerprint recognition module.

Installation
Have the fingerprint device ready to plug in to a USB port on the Manager Workstation. Do not plug in at this time. Install the fingerprint device driver on the Manager workstation. The Setup program is located on the DigitalPersonas CD and on the Restaurant Manager CD under the fpdevice folder. When prompted, plug in the fingerprint device. You should get a Hardware detected message box. If the installation has been successful you will see flashing red through the window on the fingerprint device. Repeat the procedure for all the POS workstations using the fingerprint device.

Setup

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From the backoffice: To enable fingerprint recognition, go to Setup->Stations->Devices->Input Device>Fingerprint Reader. Check the box labeled Enable fingerprint reader. On the same form, Select the Generic terminal type. Select between Identification and Verification modes (identification recommended) Enable Enhanced password control under the Security Tab. Bring up the employee setup form. For every employee you wish to enable fingerprint verification, check the box labeled Check for fingerprint. Then press the button Define Fingerprint and follow the prompts. Enter a password for the employee (even though passwords are not required when using fingerprint recognition, each employee must still have a unique password). VERY IMPORTANT: Make sure the POS module is not running on the same computer while scanning fingerprints into the employee database. If the POS program is running, shut it down before scanning fingerprints in the back office.

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Reading Fingerprints at the POS

Identification Mode Any time the POS program is requests a password, simply put your finger on the fingerprint reader. If your finger matches an employee on file, then the password is automatically entered into the password box. Verification Mode In verification mode, the POS program will ask you to enter your employee ID for each password protected feature. It will then ask you to verify your identity by placing your finger on the reader.

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All Restaurant Manager POS Systems include a basic employee database that offers enhanced timekeeping, payroll management and reporting features. Employee passwords are defined in the employee database which makes this database a critical component of any security configurations you may wish to implement. The employee database interfaces seamlessly to the Employee Scheduling module a feature-full application that automates calendar-based staff scheduling. This module is described in a separate manual. If you are using the RESTAURANT MANAGER system in Quick Service or Carry Out modes only, you are not required to define any employees. And, in fact, you may prefer to manage the Cash Tray or POS station that each employee mans. However, the Table Service and Delivery modes of the system will not be operational, until you enter the name of at least one employee in the Employee Setup Form. The following Setup Forms are used to define and configure the employee database: Employee Setup Form Job Classification Setup Form Store Information Setup Form Station Configuration Setup Form / Employee Settings Station Configuration Setup Form / Security Settings From the Backoffice Module, there are a number of employee management features you may wish to implement: Employee Contests Edit Login or Logout Times

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Calculate Overtime Print Payroll Reports

Employee Contests
One way to motivate your servers to sell more is to identify which menu items generate the best profit margins and offer an award to the server who sells the most of these items. To run a sales contest you must: 1) Define the menu items you wish to track on the Contest Setup Form. 2) Issue an Employee Contest Report for the period you wish to track. Menu Items may be added to or deleted from the Contest Setup Form as often as you wish. As soon as you add an item to the Contest Setup Form it will show up on all Employee Contest Reports, even when the reports covers a period prior to the date the item was actually added to the Contest Setup Form. Sales contests are usually run over a specified period of time such as a week or a month. But you may also issue an Employee Contest Report on a single Sales Session. Sales of Tracked Items also appear on two key POS reports. When employees clock out, they may print a Revenues Report that details the tracked items they have sold during the current Sales Session. And the Flash Report shows total sales of tracked items by all employees during the current Sales Session. Use the Contests Setup Form to identify the menu items or menu groups you wish to track as part of a sales contest: Setup General Contests

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Tracking Sales of Menu Items

To add a menu item to the Contest Setup Form in the Backoffice Module: 1) Click on the Groups tab to modify the tracked groups and the Items tab to modify the tracked items. Click the Add button to add a new entry. If you want to stop tracking a group or item, you can either press the Delete button, or UNCheck the Enabled box for the corresponding item.

Tracking Sales of Menu Groups

To track aggregate sales of all items in a given Menu Group:

Job Classification
Each employee must be assigned at least one Job Classification code and may be assigned up to five codes. These codes will allow you to pay different wages to a single employee depending on the Job Classification he or she uses when logging on to the system. Access the Job Classification Setup Form to define Job Classification codes: Setup->Labor->Job Classification

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Use the [ADD] and [DELETE] buttons to add or delete fields on the list of Job Classifications. Then highlight each field in the list and type in a particular job title used in your establishment.
NOTE: If you are using the Delivery Module and have created one or more Driver job classifications for your drivers, you must also be sure to authorize each of those drivers from the Delivery Status Screen. See Delivery Service Function Buttons.

Enforce Schedule Check this box if Declare Tips Prior to version 12, tip declaration was configurable by station (i.e., Setup>Station Configuration). On version 12 and later, it is a function of job class (i.e., you can require tip declaration for waiters and waitress, but not for kitchen staff or bus people). For job classifications that require tip declaration, check the Declare Tips box. For all other job classifications, make sure the box is not checked.

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Navbar Click on the arrow on the right of this field to display a list of Navbars that can be used by a certain job classification. Tip Share Computation Method Restaurant Manager provides a simple tip share feature in situations where bartenders and/or servers give a portion of their tips to the hostess or the bus staff. Click on the arrow at the right of this field to choose one of the available methods Pre tax revenues, Post tax revenues and Actual Tips. Tip share percentage A different tip share percentage can be defined for each job class. For example, you could define a 5% tip share for bartenders and an 8% tip share for waiters and waitresses. Job Class Security Level Enter here the security level you want for the specified job class. See Level when clocked in under Employee Setup Form.

Employees Setup Form

The Employees Setup Form holds information on up to 999 employees: Setup->Labor->Employees

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The Employees Setup Form is organized as follows: Employee List This column on the left of the screen displays Employee ID Numbers and the Employee Name linked to each ID Number. Employee ID Numbers are assigned in sequence in the order in which the employees are entered into the system. The Employee ID Number is used to identify an employee on sales transactions. The Employee Number is NOT THE SAME as the Employee Password described herein.. When the cursor appears in this column, you can navigate the list with the scroll bar or by typing the Employee Number. To make it easier to find someone when this list gets long, you may also sort the list alphabetically. . The alpha-sort feature is most useful when employee names are entered using the following format: <Last Name, First Name M.I.>) General

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As described below, the fields under this tab allow you to enter personal information about an employee as well as his or her Job Classification(s) and hourly wage(s). Schedule The fields under this tab allow you to create a weekly work schedule for each employee. At the bottom of the Employees Setup Form are function buttons: ADD Click on this button to create a new employee record. NEXT and PREV Click on these buttons to navigate the Employee List on the left( i.e. to highlight a particular employee) EDIT Click on this button to move from the Employee List to the fields on the body of the setup form. CLOSE Click on this button to exit the setup form and save any new information. Do not use the [DELETE] button until you have read the warning on Deleting an Employee..

Employee Setup Form, fields

The following fields appear under the "General" tab in the Employees Setup Form: Full Name Use this field to record the full name of an employee as you wish it to appear on Sales, Payroll and Labor Cost reports. It is recommended that you enter names in the following format: <Last Name, First Name, Middle Initial>. This format allows you to make most efficient use of the alpha-sort feature. POS Name Use this field to record the name that should appear on the POS touch screens and on guest checks. It is recommended that you use only a first name or a first name with the initials of the last name. This provides your staff with a degree of privacy and security when dealing with customers. Password Use this field to record the unique password an employee will use to access the system. If you have not activated the security feature, you may leave this field blank. If you are using Employee ID Cards, you may enter data in this field by

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swiping the Employee ID card through a Magnetic Stripe Reader when the cursor is in this field. Level when clocked in Use this field to determine which functions an employee is authorized to execute while he is clocked-in by assigning a security level between 0 and 9, where nine gives the greatest degree of access to password protected functions However, on version 14, the security level for employees can be based on the job class they clock in under. To define security levels by job class, go to RMWin->Setup->Labor->Job Classifications. For each job class, enter a security level from [0-9].

Next go to RMWin->Setup->Labor->Employees. For each employee whom you wish to use Job Class security levels, set their security level to Use Job Class. If you wish to fix an employees security level regardless of the job they are working, set the level to a value from 0 to 9.

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Level when clocked out Version 14 allows defining an employees security level when they are not clocked into the system. This is particularly important when using security levels based on job class. For an employee to clock into the system, their clocked-out security level must be high enough to perform the clock in operation. Once clocked in, the security level is set to the level determined by their job class. Check for fingerprint Check this box if you have a fingerprint scanner and you want to ensure that the correct person is the one doing the job. Hit Scan Fingerprint to record the persons finger print for future comparison. Active Click on this check box to toggle employment status between "active" (currently employed) and "inactive" (employment terminated). In other words, use this check box to delete an employee without compromising your yearend sales and payroll reports by actually erasing data.

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Phone Use this field to record a phone number where the employee can be reached. (Additional phone numbers can be recorded under Notes. SSN Use this field to record an employee's social security number for printing on a variety of Payroll Reports.

Street Address Use the first field under this heading to record a street address, apartment number etc. Use the fields on the second line under this heading to record City, State and Zipcode, respectively. Job Descriptions & Pay Rates Use the fields under this heading to record job title(s), hourly base pays and overtime rates. Data in these fields will be used with log in and log out times to calculate payroll. Payroll amounts can always be adjusted but you can also prevent inaccurate log ins and log outs by defining a set Work Schedule. By default, the overtime multiplier is set to 1.5 which corresponds to time and a half for overtime. Because some employees rely heavily on tips rather than an hourly pay rate, a simple multiplier of 1.5 may not suffice. Instead, you can explicitly set the overtime rate for each employee and each job they work. For each job class that has a non-standard overtime rate, enter the desired overtime rate. If you wish to use the default overtime rate, set the overtime rate to 0. Otherwise, enter an override value.

NOTE 1: Before you can enter a job title in the Job Description field, you must first define the title in the Job Classification Setup Form. NOTE 2: If you are using the Delivery Module and have created one or more job titles for your delivery drivers, you must also be sure that you authorize each of the drivers from the Delivery Module Status Screen. See Delivery Service Function Buttons.

Notes

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Use this field to record particulars about an employee such as alternative phone numbers or "Can't work Sundays" etc.

Adding a New Employee

To add a new employee to the system, Click on the ADD button at the base of the Employees Setup Form The cursor will appear in the <Full Name> field in the Personal Information section of the dialogue and a new Employee Number will appear in the list on the left of the screen. Type the employee's last name followed by a comma, a space, the first name and middle initial, or depending on what format you use. Press the <Tab> key. The Full Name will appear alongside the new Employee Number. Continue tabbing through the other fields on screen entering data as appropriate to your employee management needs. Click the ADD button again to create another new record OR...Click the CLOSE button to exit the Employees Setup Form.

Deleting an Employee
To record that an employee has been terminated: Scroll through the Employees list at the left of the screen and highlight the employee who has been terminated. Click on the "Active" box in the Personal Information section until the check mark disappears. Repeat steps 1 and 2 until you have changed the status for all terminated employees. Click on the CLOSE button to save your changes and exit the setup form.
WARNING: The DELETE button at the base of the setup form will delete all the data associated with the employee whose data is displayed on screen. However, the employee number, itself, WILL NOT be deleted as there may be sales data associated with it. If you use the record associated with this same employee number to enter data on another employee, sales and payroll amounts on two employees will be attached to a single record. But the name, social security number, etc. of the first employee will be lost. Therefore, if you must delete an employee record, you should do it only at the end of a fiscal year.

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Employee ID & Passwords

Every employee you define on the Employee Setup Form is automatically assigned an employee number based on where they appear on the Employee List. You may also use the Employee Setup Form to assign individual passwords to each employee. These passwords may be either: 1) a specific four digit number or 2) employee fingerprints On the Station Configuration Setup Form, there are settings that allow you to configure your system to prompt for these passwords in one of three ways:

Manual Password Entry In the default configuration of Restaurant Manager, all password prompts appear above a touchscreen keypad that employees use to type in their four digit password. Employee ID Cards If your system is configured with mag strip readers there are two settings on the Station Configuration Setup Form that enable you to use Employee Badges to enter passwords: Require <Enter> key

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Magnetic swipe readers typically output an "Enter" key automatically. So you should enable this option when using Employee IDs. Use employee badges This setting disables the touchscreen keypad described above and prevents staff from typing in someone elses password. With the settings above enabled, staff need only swipe their Employee ID badge when a password prompt appears. Employee ID Cards should be specially coded with only four digits on the magnetic stripe. If you temporarily connect a mag stripe reader to the Manager Workstation you can use it to read the code on the ID card into the Password field on the Employee Setup form. Fingerprint Readers See the section below for instructions on configuring your system with fingerprint readers. This alternative is the most cost effective and secure way to have employees identify themselves to the system.

Employee Time Keeping

Standard procedures dictate that each employee clock in when they report to work and clock out when their shift is over. The configuration settings listed below control the clock-in and clock-out process. Enhanced Password Control Employee ID Use employee name or number Log-in Grace period Send e-mail when clocking out from MISC Force employee log-out before session close Allow Exact Password for Clock In/Out Print employee time slip Print Revenues Report There are also some POS Operations that give managers control over timekeeping procedures and errors (such as when employees forget to clock out before leaving or when certain employees might collude amongst themselves to clock each other in and out.) View Employees Clock-out employees Edit Log-in Data Employee E-mail

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Clocking In and Out

You may configure your system to include multiple procedures in the clock-in and clock-out processes: Clock-In Options Receive e-mail on clock-in Clock-in by Employee Number or by Employee Name Select job title on clock-in <#different security level on clock in?> Clock Out Options Print Revenue Report No matter how youve configured the clock in/out process, employees always begin the clock in/out process by touching the [EMPL] button at the base of any POS Status Screen:

Each time someone touches the [EMPL] button, a list of active employees appears on touchscreen buttons. Off-duty employees are listed on grey buttons, those currently on the job appear on green buttons, and employees on break appear on red buttons, as in the screen shot below:

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Employees clock themselves in (or out) by touching their name on this list and responding [YES] to the following prompt:

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RESTAURANT MANAGER will then prompt the employee to identify themselves with the Employee ID your system has been configured to accept. Employees may also The "Clock-Out" process is very similar to the "Clock-In" process. Press the [EMPL] button at the base of the Status Screen. RESTAURANT MANAGER will prompt you to enter the Employee ID. If your system is configured to print a Revenues Report (p. XX), RESTAURANT MANAGER will ask whether or not you wish to print this showing the revenue generated and tips earned by a specific employee during the current shift. To finalize the clock-out you must enter the employee password or swipe an employee ID card.

Employee Breaks Clock-ins at 24 hour operations

Employee Timekeeping
Your RESTAURANT MANAGER system can be used to track hours worked and calculate payroll, including overtime. To use this timekeeping feature all employees must clock in and clock out from the POS Status Screen. See Employee Time Keeping. To configure your system for employee timekeeping: Access the Job Classification Setup Form and define all the job titles used in your establishment. Access the Employee Setup Form and fill in all relevant fields under the "General" tab, including the hourly rate and Job Classification for every position that employee fills. Determine whether you would like to control employee log in times to prevent early clock-ins and late clock-outs, etc. If you do, use Schedule (below) on the Employee Setup Form to define the appropriate clock in and clock out times for each employee. And then define a log in grace period that is applied globally to all employees.

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Determine how you would like to track or estimate tip earnings for inclusion in payroll reports and configure your system accordingly as described in Employee Tips, tracking & reporting. Define pay periods and overtime pay rates (if applicable) in the Payroll Options Setup Form and then use the form to issue payroll reports.
NOTE: Regardless of whether or not you implement automated Work Schedules, you can always adjust login and logout times after a pay period is ended and re-print the Payroll Report as many times as necessary. See Adjusting Employee Login Times for more information.

Employee Clock In/Out

Clockouts by Manager
If an

Edit Login
Employee timekeeping data can be modified before and/or after an employee clocks out of the system. This option can be used for making corrections when employees forget to clock in or out, or if they clock in under the wrong job code. To modify employee login data, choose, Edit Login under MISC options in the main POS area. The POS program will display a scroll window showing the logins for the current year.

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Use the Arrow buttons on the right of the scroll window to locate the login of interest. When the correct login is highlighted, press the button Edit Login. The following box is displayed to allow modification of 1 or more of the timekeeping parameters.

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If the shift is over (i.e., the employee has already clocked out), the Logout time is enabled; if not, the time is blank and the button is disabled. To change any of the data, just press the corresponding button. When editing the LOGOUT time, if you enter a time that is earlier than the LOGIN time, the system will assume that a midnight crossing has occurred and will automatically adjust the LOGOUT date to the day AFTER the LOGIN date. After adjusting any of the parameters for a shift, an X is placed in the MOD column to indicate that the shift data has been modified. Employee Break - For businesses that do not pay their hourly employees for break time, RM can be used to record the in/out times for breaks. Rather than clocking out and clocking back in (which requires all the employees checks to be settled), the employee can go on break and return from a break without affecting his open checks. The employee wage reports are also adjusted for breaks taken. An employee records the beginning and end of a break by use of the Employee Break under MISC in the main POS screen. If you wish to make this function more accessible, you can configure the button to appear in the main function area. See section POS Function Buttons Layout for details on doing this. An employee who is on break has restricted access to certain POS functions, for example he cannot open or finalize a table while on break.

Force Employee logout before session close

Clock-out Employees - If several employees have forgotten to clock out, the manager can clock them out by selecting Misc->Clock Out Employees from MISC in the main POS screen. This option not only saves keystrokes over clocking them out one-by-one, it offers several options for entering the clock-out time. When using this option, the POS program displays a list of employees that are clocked in.

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Touch the employee you wish to clock out. Provided the employee does not have any open checks or cash trays, the POS will display the following options for choosing the clock out time.

Current Time uses the current system time. Same as Login Time sets the clock-out time equal to the clock-in time, giving the employee a shift of 0 hours. Note, this puts the responsibility on the employee to report their true clock-out time.

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Scheduled logout time set clock-out time equal to the end-of-shift time. For example, if the employee was scheduled to work from 11:00 AM to 4:00 PM, this option will set the clock-out time equal to 4:00 PM. Note: this option requires the use of the Employee Scheduling module. Manual Entry displays a dialog allowing you to manually enter a clock-out time. If you enter a clock out time that is earlier than the clock-in time, the system will assume that the shift crossed midnight and will set the date to the day AFTER the clock-in date. For example, if an employee clocked in on January 10, at 9:00 PM, and you enter a clock-out time of 2:00 AM, the system will assume that the clock-out date is January 11. During the clock out process for an employee, the system will prompt for declared tips, and/or print a time slip if your system is so configured. After the employee is clocked out, the system will again display the list of clocked-in employees, allowing you to repeat the process for other employees.

Allow Exact Password for Clock In/Out

The Station Configuration Form allows you to set a security level for clocking in and out of the system. It is not recommended that you leave this security setting at zero. If you do, employees may freely clock-in their friends whether or not theyre actually on the premises. other employees. This option provides the ability for ALL employees to clock in or out of the system regardless of their security level, provided they enter their own password. To enable this option, go to RMWin->Setup->Station Configuration and check the option Always allow exact password for employee clock in/out. Regardless whether this option is enabled or not, if an employee wishes to clock in or clock out someone other than themselves, they must have a security level higher than the setting defined for the EMPL function in RMWin, POS Function Buttons Layout.

Printing Employee Time Sheets

An employee time sheet can be printed which shows all clock-ins (and clockouts) for the current pay period. The time sheet provides a blank line for the employee's signature/approval. To print a time sheet, select [MISC] from the main POS screen, then select [TIME SHEET] from the pop up selection window. RESTAURANT MANAGER will ask for the employee number, then print the time sheet on the receipt printer.
NOTE:: The pay period is set from the Payroll Options Setup Form (p. 498).

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Payroll
Calculating Overtime
Daly Overtime

Employee Work Schedules

RESTAURANT MANAGER allows you to define Work Schedules for any or all of your employees. This feature is useful if you are using RESTAURANT MANAGER to calculate payroll. It allows you to improve the accuracy of your Payroll Reports by preventing early clock-ins and late clock-outs. It also provides control of individual employees who arrive chronically late. An employee without a defined Work Schedule may clock-in and clock-out freely whenever arriving or leaving the work place. If an employee with a defined Work Schedule tries to clock-in or clock-out at a time other than the time specified in the schedule, RESTAURANT MANAGER will prompt for the Manager's Password. You can define a grace period that will apply to all employees with defined "Work Schedules". A grace period is the number of minutes early or late that you will allow clock-ins and clock-outs WITHOUT prompting for the Manager's Password. See Login/Logout grace period (minutes).

Schedules Setup Form

Work Schedules for each employee are defined from the Schedule Setup Form: Setup->Labor->Employees->(Schedule Tab)

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To define a Work Schedule for a particular employee: Click on the "Employees" icon on the tool bar at the top of the screen to call up the setup form. In the Employees column on the left of the screen, highlight the name of the employee for whom you wish to define a work schedule...OR click on the [ADD] button to add a new employee to this list. Click on the "Schedule" tab to call up a blank Schedule form. Click on the "Create Schedule" button to activate the Schedule form. ("Yes" will appear in every half hour block on the schedule.) Click and drag with your mouse to highlight a block of time this employee is NOT scheduled to work. When you release the left mouse button, a pop-up menu will appear allowing you to toggle the highlighted blocks to "No". Repeat steps 5 & 6 until the employee's schedule is correctly defined onscreen.
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Employee Tips, tracking & reporting

RESTAURANT MANAGER can be configured to track and report tips in a variety of ways: 1) RESTAURANT MANAGER can automatically calculate "tips earned" as a percentage of the sales generated by an employee. In fact, in some states employees are required to declare a percentage of the sales they generate as income. In those states, obviously, displaying this percentage amount on Payroll Reports is particularly useful. You can set the percentage of sales that should be calculated as tips in the Store Information Setup Form. 2) RESTAURANT MANAGER can record the actual amount tipped on each transaction. In fact, when the amount tendered is in excess of the check amount, RESTAURANT MANAGER will, by default, process the excess amount as a tip for all forms of payment except "Cash". Tracking Tip Earnings

Employee Logout Options

To customize the way RESTAURANT MANAGER processes employees logging on and off the system, see Employee under Station Configurations.

Delivery Driver Management

The driver buttons are color coded to indicate driver status -- green indicates availability to take orders, and red indicates that a driver is out on a run. Each driver button also shows a time and duration. Depending on the driver status (i.e. green or red button), the time refers to when the driver became available, or when he/she was assigned an order. For example, a green button with 3:21 PM (4.3 mins) indicates that at 3:21 PM (4.3 minutes ago), the driver became available to take deliveries. On a red button, the same text would mean that the driver was assigned an order at that time.

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Red buttons (drivers that are out on a run), also show the order numbers that are assigned to the driver.

Prioritizing Drivers
The Delivery module provides the ability to prioritize your drivers so orders are assigned to each driver in turn. To enable driver prioritization, you must check the option Prioritize Drivers located in RMWin->Setup->Station configuration. When this option is checked, drivers are displayed in chronological order so drivers that clock in first are at the top. When a driver is assigned an order, he is moved to the bottom and changed to a different color. Upon returning from a delivery, the driver must select the Driver Return option, which places him back in line to take another order. If Prioritize Drivers is not checked, then drivers are displayed in numerical order based on their employee number. Drivers become red (not available) whenever an order is assigned to them. Drivers become green (available) after each of the following operations: Clocking in Returning from break Auto cash settle Driver return In each case, the drivers time stamp is updated and their place in the queue is adjusted to be in chronological sequence.

Driver Options
When a driver button is pressed, the following options are displayed.

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The View Orders option displays a scroll window showing all the orders assigned to the driver for the current shift.

You can use this for informational purposes, or you can recall an order by highlighting it and pressing the Recall button. The Driver Return option puts the driver back in line to take delivery orders.

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The View Map option is only available if your system is configured with the optional mapping interface. It allows viewing maps and printing driving directions for making deliveries.

Assigning Orders
To assign orders to drivers, press the Assign button. Depending on the security setting, the system may require a password to access this function. While in Assign mode, the screen looks essentially the same, except the status bar flashes the word ASSIGN and there are fewer function options at the bottom of the screen.

Orders are tagged by pressing the corresponding button. Tagged orders appear depressed and are changed to a different color. Orders can be un-tagged by pressing the button again. Once the desired orders are tagged, they can be assigned to a driver by simply touching the desired driver button. Whenever one or more orders are tagged, then touching any of the driver buttons causes the tagged orders to be assigned to the chosen driver. If no orders are tagged, then touching a driver button displays driver options as described in the previous section.

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Several configuration parameters (located in RMWin->Setup->Station Configuration) will affect the behavior of the assignment operation. They are described below. Confirm before assigning orders to drivers If this option is checked, then the system will ask you to confirm each order before assigning it to the driver. Print Check on Assign This option causes a guest check to be printed for each assigned order.

Unassigning Orders
If you mistakenly assign an order to a driver, or if you assign an order to the wrong driver, you have two options. You can either assign the order again to the correct driver, or you can Unassign the order. To Unassign the order, first recall the order, and pressing MISC on the Order Entry screen, followed by Unassign Order. You will be asked to confirm your intentions before the order is unassigned.

Driver Mileage
You can record the distance run by a delivery driver through keeping track of the odometer readings or indicating the distance directly. This is very useful when the driver-employees compensation is computed through the distance travelled. First thing to note though, is how to define a driver. Defining a driver is done by through jobclass definition. An employee who logs in with that jobclass is considered a driver. And driver mileage is only available to those whose login jobclass is defined as a driver. Go to RMWin->Setup->Labor->Job Classifications. Select the jobclass you want to define and click-to-check the Driver option somewhere on the lower portion of the dialogue. A checkmark appears signifying that the highlighted jobclass is defined as driver. Clicking it again, undefines the jobclass and the checkmark disappears. Prompt mileage during login/logout. Distance travelled can be computed by getting the start and end odometer readings. This is when odometer readings are set or configured. Start odometer at login and End Odometer at logout. Screenshot for Start Odometer prompt:

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Screenshot for End Odometer prompt:

When driving distance is set and prompt at login/logout is also enabled, only during the logout process the prompt for distance travelled appears. This time enter the over-all distance travelled for the session is entered.

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Screenshot for Driving Distance prompt:

Miscellaneous button After selecting Misc button in the Delivery POS, you will find a button labeled Driver Mileage. Pressing this button displays a browse dialogue containing login records of drivers. Select the desired record and press Track Mileage to reveal another dialogue used for editing entries of the driver mileage info. Screenshot for the browse window:

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There are 4 buttons, aside from the standard Cancel and Ok, available in the dialog: Start Odometer Used to enter the start odometer. You can only enter one start odometer. Editing is allowed anytime. End Odometer Used to enter the end odometer. Same with start odometer button, you can only enter one end odometer record. Editing is allowed anytime. Distance Travelled Enabled when track mileage is set to prompt the distance travelled instead of odometer readings. However, this button is disabled if odometer readings is configured and reflects the computed amount using end/start readings. Note: When start odometer wraps down to 0 when it exceeds the 999 limit, distance is still computed following the wrap. (ie. Start odometer=995, End odometer=10, the resulting distance travelled will be 15). Distance Rate Used for the entry of the rate per distance travelled. Screenshot for the Edit Track Mileage Dialog: (to be changed with a new one) Driver Mileage Button in Driver Management When selecting this button, the same dialogue described above is displayed for editing or data entering for the current login record of the driver selected.

Payroll Options
Before you can issue any payroll reports, you must define the pay periods, set over time rates, etc. The pay period is used to create the employee time sheets that are issued from the POS Modules. All clock ins and clock outs during the pay period will appear when an employee prints a time sheet. The pay period is also used to generate Wage Summary and Wage Detail Reports (with or without overtime calculations). Changing the pay period does not affect employee reports, nor does it cause any data to be destroyed. From the Payroll Options Setup Form you can define start & end dates for the pay period and calculate overtime. Activities->Payroll Options

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The fields that allow you to set Payroll Options are organized in two sections: PAY PERIOD OPTIONS Duration Click on the down arrow to the right of this field to select Semi-monthly, "7 Days" or "14 Days" as the duration of the pay period. In Semi-monthly mode, each month has two pay periods; one running from the 1st of the month to the 15th, and another from the 16th through the end of the month. If you wish to have RESTAURANT MANAGER calculate overtime pay, you MUST select the "7 Day" option or the overtime calculations will be excessive. Start Weekday Click on the down arrow to the right of this field to select the day of the week on which you wish to begin the pay period. This field is used simply to validate the start date of the pay period. RESTAURANT MANAGER will not allow you to enter a start date that does not begin on the correct day of the week. Automatic Pay Periods

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Check this box if you wish to set a new pay period automatically Start Date Type the date on which you wish to start the pay period. This date will be overridden if you activate Automatic Pay Periods. End Date Type the date on which you wish to end the pay period. OVERTIME OPTIONS Threshold (hours per week) Type in the number of hours (usually 40), which should serve as the threshold at which overtime pay takes effect. Any hours worked by an employee during a single pay period in excess of the Overtime Threshold are multiplied by the Overtime Multiplier (below). Overtime Multiplier Type in the multiplier that RESTAURANT MANAGER should use to calculate overtime pay. By default this field should is set to 1.5 which corresponds to time and a half for overtime. If OT Rate is set under the Employee Setup Form, this multiplier is overridden.

Use override dates Check this box if *** Start date overrideEnter date *** End date override Enter date ***

Calculate Overtime Click on the [CALCULATE OVERTIME] button after setting the appropriate pay period options to calculate overtime pay for a given pay period. You should execute this option whenever you Edit Login Data for a previous pay period as well as when calculating overtime for the current pay period. If Daily Overtime is enabled, then overtime is computed using the following rules:

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Anything over 8 hours in a given day is 1.5 times Anything over 12 hours in a given day is 2 times Anything over 40 hours in a given week is 1.5 times Only the first 8 hours of each day is counted towards the 40 hours/week. Restaurant Manager does NOT handle overtime for the "seventh consecutive day" which should be paid at 1.5 times for the first 8 hours and double time after 8 hours. The overtime rate is computed as a weighted average to yield the correct total pay. For example, if someone works 14 hours on a given day, everything after 8 hours is paid at 1.5 times and everything after 12 hours is paid at 2 times; so he will earn a total of 6 hours overtime, 4 hours at 1.5 times, and 2 hours at 2 times. If the base hourly rate is $5.00/hr, then the overtime pay will be: 4 hours @ $7.50/hr = $30.00 2 hours @ $10/hr = $20.00 ------------$50.00 total Restaurant Manager does not show these individual overtime periods. Instead, it will combine these periods into a single overtime period with a weighted average of the hourly rate to yield the correct total wages. In this case, Restaurant Manager will show 6 hours overtime at $8.33/hr.

NOTE: If there are errors in any Wage Reports or Time Slips, you can make adjustments to the actual dates or times worked by a particular employee from the "Edit Login Data" screen (as discussed below) and then re-issue another report for the same pay period.

Adjusting Employee Login Times

RESTAURANT MANAGER allows you to adjust the login and logout day or time for any employee on your payroll. These adjustments will affect both the Payroll Report and other Sales Reports. If you have defined Work Schedules for your employees, it is unlikely that you will need to adjust the hours or job classification code(s) that are used to calculate payroll. However, RESTAURANT MANAGER allows you to make adjustments to the days, hours & job classification code(s) or any employee, regardless of whether you may have defined a Work Schedule. To adjust the login or logout data on a particular employee: Select the "Edit Login Data" option from the "Activities" drop down menu. See screen below.

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Click on Show only this employee to highlight the employee for whom to make an adjustment and press the [ENTER] key. Press the down arrow under Filter Dates to choose from pre-set dates (i.e., Todays Date or Yesterdays Date) or set this to Set Manually and enter the start and end dates of the period you wish to review and press [ENTER]. Double click on the data you wish to edit and type the correct information on the screen shown below.

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Note: You will see warnings such as Login time is later than logout time! or Total hours for this login is 12.00, is this correct?. This is to help you to be more careful in editing the Login/Out Record. Tipped Employees

Employee Reports
Your system includes a wide variety of employee reports. You can print lists of employees; generate time slips, or issue reports detailing wages earned, hours worked and sales generated by individual or groups of employees. The employee reports listed below can all be issued by selecting the Employees option on the Reports drop down menu. For a detailed description and a sample print out of each report, see the RESTAURANT MANAGER publication entitled, An Overview of Reporting Capabilities. Wage Summary Report Wage Details Report Activity Summary Report Activity Details Report Job Class Summary Report

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Job Class Detail Report Deleted Items Report Employee Gratuities Report Employee Meals Report Tip Share Report When issuing an employee report, RESTAURANT MANAGER displays the reports filter on page Error! Bookmark not defined. so you can filter the report before issuing it.

Employee List
To issue an Employee List showing name and phone number for some or all of your staff, you must access the Employee Print dialogue box under the Reports drop down menu: Reports | Lists | Employees

Use the fields on this screen to set the parameters of the Employee List: Sorting Click on the check boxes in this section to toggle between two sort methods: Name This option alphabetizes the Employee List by the text that appears in the Full Name field on the Employee Setup Form. It works best if you have entered names in the following format: <Last Name>, <First Name>. ID -- This option causes the list to be sorted by Employee Number (p. 477). Scope Use these fields to define the Employee ID Numbers to include in the report.

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Destination Use these check boxes to indicate how you wish to view the report.

Revenue Reports
You can configure your system to issue time slips and/or revenue reports from the POS Module when the employee clocks off the system. In fact, if your system is configured for Server Banking, you MUST USE the Detailed Sales Reports in the POS Module to reconcile with each server or delivery driver at the end of his or her shift.

Training Mode
ASI training mode can be used for training new employees. Training mode utilizes data in a training subdirectory and therefore any actions performed in training mode do not affect the sales figures for the live system. To configure training, go to Setup->General->Training Mode. The following dialog is displayed:

First, enter the full path name of the training directory. Note: use the drive letter that the POS stations use to map to the fileserver. For example, if the POS
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stations change to F:\RMWIN to execute RMPOS, then you should enter F:\RMWIN\TRAINING for the training subdirectory. After entering the path name, press the button labeled Copy Data to Training Directory to create a snapshot of the current data in the training folder. If you are executing this option directly from the fileserver, you can momentarily change the drive letter of the training directory to C: before copying the data (since the fileserver may not have an F: drive), or you can map the F: drive on the fileserver back to its own C: drive. To go into training mode from the main POS screen, press MISC and select the Training option. If the training directory is configured properly, the Title Bar will begin flashing to indicate that the system is in training mode. While in training mode, the POS program has the following special characteristics: You may not open/close the session (the session must already be open when you copy the data to the training directory). You may not run certain POS reports. The reports that do run may not be 100% accurate as certain information is not saved during training mode (e.g., item sales info <SDETmmyy>, and payment info <PMTmmyy> All printer output is automatically directed to the screen. This includes remote kitchen printouts, guest checks and credit card receipts. If credit card authorization is enabled, credit cards are automatically processed in DEMO mode (i.e., the POS will simulate credit card approvals). The following interfaces are disabled: Club interface, PMS interface, Debitek, Givex. To revert to Live mode, press MISC from the main POS screen and select the Training option again.

Scheduling Module

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Your Restaurant Manager POS System allows you to track the number of customers that frequent your business each day. You may gather this information by: Manually entering the number of customers served on each order, or Generating an automatic count based on the number of entrees ordered

Customer Counts
Manual Entry of Customer Count
Enabling a manual prompt for customer counts is one of many settings that must be configured as a two step process involving both the Revenue Center Setup Form and the Station Configuration Form. settings features that requires accessing both the Revenue Center Setup Form and the Station Configuration Form. are most typically enabled in the Tableservice Module. Therefore, the prompt for customer count must be enabled on the Revenue Center Setup Form and the Revenue Center must then be set as a default on the Station Configuration Form. The prompt for customer count is a setting that must be enabled on the Revenue Center Setup Form.

Automatic Customer Counts

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Linking Orders to Customers

If your system is configured with a Customer Database, you may link orders opened in any POS Module to any customer in your database. Information displayed on order buttons on the Delivery Status Screen may include either the customer name or address.

Automatic Prompt for Customer Info

When using the Delivery Module, you will usually index each customer record to a phone number and then configure your system to prompt for this phone number each time a new order is opened. In systems configured with Caller ID, the number of the incoming phone call is used to automatically link the order to a record in the customer database. If your system is not configured with Caller ID, employees taking incoming calls must type in the customers phone number. To configure your system to prompt automatically for customer info, you must first define the Revenue Center you will use to process these orders and then define this as the default Revenue Center at each station where the orders should be linked automatically to customer info: 1) Access the Revenue Center Setup Form (Setup Settlement Revenue Centers) 2) In the column at the left of the form, highlight the Revenue Center (usually Delivery) that you will use for orders linked automatically to customer records. (Alternatively, you may add a new Revenue Center for automatically linking orders to customer records.) FIND ME 3) In the Prompts section, mark the Prompt for Phone checkbox. (You may also wish to enable other Revenue Center defaults typical in delivery configurations.) 4) Click on the [OK] button to exit the Revenue Center Setup Form. 5) Access the Station Configuration Setup Form. (Setup Station Configuration) 6) Highlight Master Configuration on the Station List at the left of the screen. 7) Click on the [Search Settings] button at the base of the form. 8) When prompted for a Search Term, type in Delivery/Quick which will call up the Search Results below:

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9) Double click on the Settings List on the line that reads Default Revenue Center and select the Revenue Center defined in step 2 above. 10) If additional stations appear on the Station List, click on the [Copy Settings] button and copy the default Revenue Center setting to other stations where you wish to apply this default.
NOTE: You may configure other POS modules to prompt for customer info every time an order is opened. But in this case, you would not use the Delivery Revenue Center described below.

Manual Link to Customer Info

It is possible to configure your system to prompt for customer information every time you open a new order in the Tabs or Tableservice Modules. But the default configuration of these two modules is set so that linking an order to a customer is done manually on an occasional basis from the POS Order Entry Screen.

Display Customer Info on Button

If you link an order to a specific name in the customer database, this name will always be displayed on the appropriate table button on the Table Service Status Screen. You may also display the customer name on order buttons on the Delivery Service Status Screen. In the Delivery Module you may configure
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certain stations to display either the customer name or address on the order button. If the default configuration is not set to display customer information on the order button, you may manually change the information displayed on the order buttons from the Status Screen in the Delivery Module. Names from the customer database are never displayed on order buttons in the Tabs Module. However, there are two other ways to display customer information on a button on the Tabs Status Screen. You may either type the customer name into the reference field and display this field on Tab Order buttons. Or, if you have enabled the credit card tab feature, you may read the customer name off the credit card when you swipe the card to open a new order.

Automatic Customer count based on items purchased

ASI can automatically set the customer count based on what was purchased. To enable this option, go to RMWin->Setup->Settlement->Revenue Centers. For each applicable revenue center, check the box Auto customer count based on items purchased. Also uncheck the box Prompt for # of cust. Next you must define the customer count for each item on your menu. For example, you may want entrees to count as 1 customer and appetizers to count as 0. Or you may have a Surf and Turf combo for 2 in which case, you would set the customer count to 2. Once this option is configured, ASI will automatically scan through the check after finalizing a transaction and set the customer count based on the items purchased.

Customer Database
All basic RESTAURANT MANAGER POS systems include a basic customer database that can be accessed from both the Delivery and Table Service POS Modules. The database stores each customers name, address and telephone number and tallies purchases made and dollars spent. You can use the basic database to record sales to frequent diners. If your system is configured with an expanded database you can also use it to assign delivery orders to quadrants on a map of your service area, to generate customer mailings and to issue reports, etc. (p. 523). Whether you use the basic or expanded version, the records in the Customer Database are indexed on a number that can be formatted like a phone number or a like Social Security Number. To access a customer record from any POS Modules simply enter the customers phone number (or SSN). If your system is configured with magnetic stripe readers at the POS Stations, you may also use magnetic stripe cards to read in a customers number.

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From the POS Modules, you can only access the customer database in order to link a specific order to a customer record. You cannot issue reports or mailing labels from the POS Modules. If your system is configured with the expanded version of the Customer Database, you can also access the Customer Database from the Backoffice Module. Here you can add new information to a record (like a birthdate), process mailings to your repeat customers, issue customer reports, edit purchase totals that may be incorrect, etc. You can also create a Street Database. The Street Database further automates the way you enter delivery data from the POS Module. Essentially it links a particular street name with a Map Code, a street code and driving directions. This allows you to assign delivery orders to drivers in a geographically rational way and provides drivers with directions on how to reach each destination. To setup a basic Customer Database for tracking frequent diner purchase profiles you must access the Customer and Frequent Diner Setup Form. This form dictates how information is entered into the Customer Database from the POS Module. To further facilitate data entry from the POS Module, you can also pre-define commonly used phone pre-fixes in the Phone Prefix Setup Form. If you are using the Delivery Module your system configuration must also include the creation of a Street Database. For more information on accessing the customer database from the Delivery Module see page 678. For more information on accessing the customer database from the Table Service Module see page 714. For information on issuing mailing labels or customer reports see page 525.

Customer& Frequent Diner Setup Form

The following fields on the Customer & Frequent Diner Setup Form control how data is entered into the Customer Database from the POS Modules: Setup | Stations | POS Config tab | Cust/Freq Diner tab

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This setup form is organized as follows: ADDRESS DEFAULTS If your service area falls within a single City, State, or Zip Code, you should enter the information in the appropriate field under this heading. Any information entered here will appear by default on all new records in the customer database. PHONE NUMBER DEFAULTS Format Click on the down arrow beside this field to select either "Phone Number Format" or "Social Security Number Format" for entering Customer ID numbers into the database. Even if you are using magnetic stripe cards to read in frequent diner numbers, you must choose one of these two formats, even if the number used is not actually a phone number or Social Security Number. Area Code If your service area falls within a single area code you may enter the appropriate three digits in this field. The information entered here will appear by default on all new records you create in the customer database. By-pass phone number

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Check this box if you do not want to be prompted for the phone (or Social Security Number) when adding a new customer to the database. Activating this feature allows you to enter the customer name immediately. STREET DATABASE OPTIONS

Automatic Street Lookup Check this box if you want to use the Street Database (p. 527) to automate address entry. Check Street Validity Check this box if you want the system to confirm that the street number given falls within the range of addresses defined for a given street in the Street Database.
IMPORTANT: You must have a keyboard at each POS Station where these Street Database features are activated.

MISCELLANEOUS OPTIONS Add/Edit Customers from POS Check this box if you wish to add new customers to the database from the POS Module. When you activate this feature you must configure the POS station with a keyboard for entering data about each customer. If your system is configured with the Delivery Module, you must activate this feature. If you are using the Customer Database to manage a Frequent Diner program with the Table Service Module, you need not activate this feature as long as frequent diner information is entered exclusively from the Backoffice Module. Automatic Last Order Recall Check this box if you wish the system to recall the previous order made by the customer each time you access the customer record from the POS Module. If you recall the order it will automatically be inserted in the Order Entry Screen. Recalled Orders can be edited before sending them to the food preparation areas.

Phone Prefixes
As discussed above, customer records in the Customer Database are indexed by number. This number can be formatted like a telephone number or like a Social Security Number. If you select the telephone number format, you can also predefine common area code(s) and prefixes. Using these pre-defined prefixes from

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the POS Modules ensures quicker, more accurate data entry when typing phone numbers. Use the Phone Prefixes Setup Form to create a POS pop-up window of the most common area codes and 3 digit phone prefixes in your area. Setup | General | Phone Prefixes

The fields in the Phone Prefixes Setup Form are organized under the following columns headings: Number This column numbers indicate the order in which the Phone Prefixes will appear in the POS pop-up window. If your service area includes many different area codes and phone prefixes, it is recommended that you enter them in numeric order. Category Type the actual area codes and phone prefixes in the fields under this column. Using the Prefix Popup in the POS Modules To link an order to a record in the customer database, you must type the customers telephone number in the Telephone Entry Pop-up Screen. To enter the phone number using the pre-defined phone prefixes simply press the [LOOKUP] button under the Telephone Entry Pop-up.
NOTE: For more information on accessing the Telephone Entry Popup from the Delivery Module see page 678. For more information on accessing it from the Table Service Module see page 714.

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Accessing the Customer Database from the Backoffice Module

If your system is configured with the Customer Database Interface, you can access the Customer Database from the Backoffice Module. Backoffice access allows you to create a Street Database. It also allows you to track customers birthdays and other information for generating mailings and reports. If you are using the Delivery POS Module you MUSTcreate a Street Database (p. 527). If you are only using the Customer Database to track frequent diner purchases from the Table Service Module, you are not required to have this interface. Add-Ons | Delivery Databases | Customer tab

This screen is organized as follows Customer List On the left of the screen is a list of existing customers in the database and their phone number (or Social Security Number, if you selected this default in the Customer Frequent Diner Setup Form on p. Error! Bookmark not defined.). The customers are listed in numeric order by telephone number. However, you can locate any customer on the list by pressing the [SEARCH] button at the base of the screen and typing in the customers first and/or last name

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Phone This field serves as the record ID number and, as such, cannot be edited. If you have entered the wrong number in this field, you must delete the whole record and create a new record with the correct number. Depending on the Number Format you selected in the Customer/Frequent Diner setup screen, you may either enter 10 digit phone numbers or 9 digit Social Security Numbers in this field. Company Use this field to record a company name, if you wish. Name Use this field to record the clients name. It is recommended that you enter names as you wish them to appear on mailing labels and reports. Using the [SEARCH] button at the base of the screen, you can search on last name or first name, no matter how they are entered into this field. Address Use this field to record the clients street address. From the POS Module, you can use the street database to instantly enter pre-defined street names in this field. From the Backoffice Module, you must type information directly into the field.

City Enter the city in this field. If you have defined a default city on the setup form, it will always appear in this field when entering data from the POS Module. But the default can, of course, be overridden. State Enter the state in this field. If you have defined a default state on the setup form, it will always appear in this field when entering data from the POS Module. But the default can, of course, be overridden. Zip Code Enter the zip code in this field. If you have defined a default zip code on the setup form, it will always appear in this field when entering data from the POS Module. But the default can, of course, be overridden.

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Map Code When entering information from the POS Module, this field will be automatically filled in if you enter a street from the street database in the street field above. You can also enter the Map Code manually. Street Code If you use the Street Code field in the Street Database, this field on the customer record is filled in automatically when you select a street from the street database. However, if you DO NOT use the street code field in the Street Database, you can use this field in the customer database for anything you wish. It is simply another field on which you might wish to sort the database. In fact, if you are using the Customer Database to track both delivery orders AND frequent diner purchases you should use this field to enter a special code that distinguishes frequent diner customers from delivery customers. For example, you could enter "000" in the "Street Code" field when you create new frequent diner records. You can then use the Street Code field to filter reports and bulk mailings.

Birthday Use this field to track birth dates, if you wish to use birthdays as part of your sales promotions, mailings, etc. Last Purchase (date) Your system automatically enters information into this field. Purchase Count Your system automatically enters information into this field. Total Purchase Your system automatically enters information into this field. Directions & Comments Use this field to record any special driving directions or other comments that you wish to print on the guest check (p. Error! Bookmark not defined.).

Creating Mailing Labels & Lists

Use the filtering options under the other tab on the Delivery Databases screen to issue reports and mailing labels for the customer database.
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Add-Ons | Delivery Databases | Customer tab

The following buttons appear at the top of this screen: Recount Click on this button to recount the records in the customer database. Clear Filter Click on this button to clear all fields in the Filtering Options section of the screen. Customer Listing Click on this button after setting applicable Filtering Options to print a customer list. Mailing Labels Click on this button after setting applicable Filtering Options to print mailing labels.

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Reset Totals Click on this option to update the database with the latest sales and other information. Filtering Options Use the fields in the Filtering Options section to filter the reports or mailing labels you wish to issue.

Street Database
To assist delivery drivers in finding addresses and to make POS data entry as simple as possible, RESTAURANT MANAGER includes a database for recording all the streets in your service area. The Street Database is only useful if you first purchase a large map of your service area and enter all street names AND MAP CODES in your service area into the Street Database BEFORE processing any delivery orders. These pre-defined street names pop-up in alphabetical order in the POS Module so staff can quickly select the appropriate street name for error proof data entry. Most importantly, when you add a street from the database to the customer record, the associated Map Code, Street Code and driving directions are automatically added to the record, too.
NOTE: You must have a keyboard attached to each POS workstation where you will be accessing the Street Database. The Street Database automates data entry in the POS Module only.

Add-Ons | Delivery Databases | Customer tab

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This screen is organized as follows: Street Use your cursor to highlight an existing street on the list and edit the fields described below or click on the [ADD] button to add a new street. Streets are automatically sorted in alphabetical order.

Min Address/Max Address Enter the range of legitimate addresses on this street or the range that is in your service area. RESTAURANT MANAGER will not allow entry of a street number outside this range. You may also wish to include the Min and Max Address in the name of the street if you are creating multiple records for a single street in your service area that crosses multiple Map Codes.

City Enter the city that should be automatically entered on the customer record whenever the active street is selected.

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State Enter the state that should be automatically entered on the customer record whenever the active street is selected.

Zip Enter the zip code that should be automatically entered on the customer record whenever the active street is selected.

Map Code Enter the coordinates from a printed map where the active street is located. The map code will allow you to group orders in adjacent areas when assigning orders to drivers. If a single street crosses multiple map codes in your service area, it is recommended that you create an entry for each Map Code with the Minimum and Maximum street addresses in the street name and in the Min and Max fields below. You view the Map Code for each order on the Delivery Status Screen (p.685). This makes it easier to assign orders to drivers in a geographically rational way. Street Code Assigning a Street Code is not mandatory. It simply gives you one more field on which you can filter customer records when printing mailing labels. In other words, you could choose to include all customers on a particular street in the mailing. Directions In the three Direction columns you can type up to three lines on how to locate a particular street, comments as to if it is a one way street, etc. These directions are automatically inserted into the Directions field on all customer records associated with a particular street. These street directions, however, can be expanded or deleted to accurately reflect the best way to reach the customers address.

Using Customer Names rather than Phone numbers

RESTAURANT MANAGER provides a great deal of flexibility in the format for saving and recalling customers. By default, the system is configured to identify each customer with his or her unique phone number. However, in some environments, customers may be reluctant to volunteer their phone information,

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in which case, saving and recalling customers by name only may be a good alternative. To store customers by name, you must set several options in Setup->Station Configuration. Under the Phone # Defaults section, set the following options.

Format: Choose User Defined phone format Custom Format: Enter 99999999999999999999 (twenty 9s) Minimum number of digits: This is the minimum number of characters for the customer name. By default, this is set to 12. Change it to 4 (or lesser) to avoid invalid entries. Alphanumeric phone numbers: Check this option to allow alphabetic characters in customer phone numbers (A,B,C,D, etc.) Incremental phone search: Check this option to display an incremental search window when locating customers. This allows you to locate customers more quickly by typing just a portion of their name rather than their entire name and also reduces errors due to typing and spelling mistakes.
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With the above options set, you are ready to save and recall customers by name rather than phone number. Note that entering phone numbers as Customer IDs can still be done in this setup. Meaning, a Customer ID can either be a name or a number. However, it is suggested that you decide which one do you like and stick with it. Also, first, you must decide on a convention for entering customer names. For example, do you want to enter first name followed by last name, or last name <comma> first name? In either case, you should choose one convention and stick with it because all customers must have a unique identifier and once a customer has been entered into the database, their identifier cannot be changed. When you choose the Frequent Buyer option under MISC in Order Entry of the Point of Sale module, the following incremental search window is displayed.

At the very top of the window (in the blue header), the incremental search text is displayed. In order to perform an incremental search, you must have a regular PC keyboard. As you type in alphanumeric characters, your search string is displayed at the top of the window and the highlight bar automatically advances to the first customer that matches your search string exactly. If you attempt to enter a string for which there is no match, the incremental search window will not accept your entry.

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You may use the <Backspace> button to correct typing (or spelling) errors. You may also scroll up and down using either the on-screen touch buttons, or the <Up>, <Dn>, <PgUp>, <PgDn> buttons on the keyboard. Once the correct entry has been found, press <Enter> on your keyboard, or the OK button on-screen to select that customer. The Point of Sale program will then display full information for the selected customer, allowing you to enter their full name, address, and additional information. Because each customer must be uniquely identified, you may find it necessary to enter additional information for certain customers. Notice in the sample screen shot above, there is a Judy Smith and a Judy M Smith. If you wish to create a new customer, press the Cancel button and you will be prompted to enter a new customer ID.

After entering the Customer ID, the Point of Sale program will walk you through the remaining process of entering the customer information. Depending on whether the street database is enabled, it may display a selection window showing a choice of known streets in your area, or it may take you directly to a blank customer data form as shown below:

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When creating a new customer, it is important to check that the Last Prch: field is empty. If not, then you have inadvertently selected an existing customer. In that case, you should press the Cancel button and enter a different customer ID.

Stuff Customer Information on Caller ID

This feature has been post-implemented in Restaurant Manager v14 and is officially listed as a new feature for rm15.

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Using an alternate address

Restaurant Manager can store two addresses per customer for example, a work and home address. Or if a customer wants his food delivered somewhere other than the usual place, you can use the alternate address capability of Restaurant Manager. By default Restaurant Manager uses the main (or primary) address. To switch to the alternate address, press the Alt. Addr button at the bottom of the customer edit form.

Restaurant Manager displays the text Alt Addr in large red letters to indicate that the alternate address is active. From this point forward, the alternate address will be printed on the guest check and remote printers (if so configured), and will be used for the mapping interface if enabled. Press the Alt Addr button again to return to the primary address.

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If you are entering an alternate address for the first time, all fields will be blank to start off with. If the street database is active, then you will be given the opportunity to choose a street from a selection window and any available information regarding that street (i.e., city, state, directions, etc) will be filled in automatically. After you enter alternate address information, it will be available for future use. The address fields, map code, street code, and directions for the alternate address can be different from the main address; however, the customer name, company and Note fields are shared by both the primary and alternate address (i.e., if you change it in the primary address, it will also change in the alternate address and vice versa). Note: If you use the customer database for mailings, make sure to use the alternate address when a customer wants his order delivered elsewhere. That will preserve the primary address for future marketing purposes.

Customer Loyalty
Introduction
The customer loyalty module is an optional module of RM and allows you to issue awards based on the purchase habits of your customers. Awards can be issued whenever a set of pre-established criteria is satisfied. For example, you could issue a free beverage every time a customer buys $100 worth of items. Or you might apply a 10% discount after a customer has visited your establishment a certain number of times. Before implementing an Award Program it is important to understand what you are trying to accomplish. Once this is done, you will need to plan all the different aspects related to a successful customer loyalty program. Following are some of the issues you will need to think about. What is the objective of the award program? For example, is it the emphasis on encouraging repeat visits, or is it more to promote a certain item. How much will it cost? Do you give away something every $100 or $200 worth of sales? What will you give away? How will you advertise your award program? Do you simply print a message at the bottom of the check, or do you issue a customer loyalty (frequent diner) card. What information will you require from the customer? If you ask for too much, the customer might be put off. If you ask too little, you might not be able to effectively market your offerings. How will you capture the customer information? Do you do it live at the POS by verbally asking for the information, or do you have the customer fill out a form.

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Comment [AEM4]: User interface should be similar to Accounts

Award Program Setup

RM allows you to configure a virtually unlimited number of award programs. Award programs can be targeted to specific groups of customers, and revenue centers. You can also have multiple award programs assigned to a customer at one time. The award setup form is located under Add-Ons->Award Programs.

On the left of the Award Programs Setup form is a list of the existing award programs. To create a new award program, click on the Add button. To modify an existing program, highlight it on the list and modify the configuration parameters on the right of the screen. The options are separated into the functional groups General, Scope, Criteria, Award, and Output.

General Award Program Name Enter a descriptive title for the award program. Enabled Use this field to enable/disable the award program.

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Units Enter a description of the unit of measure for the award (e.g., Visits, Dollars, Pounds). This text is printed on award vouchers but does not affect the operation of the award. This field is related to the Tracking Method but does not necessarily have to be the same. Scope Revenue Center Use this setting to restrict the award program to a specific Revenue Center. For example, you could implement an award program that was limited to carry out sales, but not dine in. To enable the award for all Revenue centers, set the scope to All. Note: If the award program is applied on several revenue centers, but not all of them, you will have to duplicate the award program for each revenue center. To create or modify your Revenue Centers, you can click on the Revenue Center hyperlink to quickly access the revenue center setup form. Customer Type Customer Type is a way of classifying customers into different categories. For example, you could offer a special award program just for senior citizens. By classifying elderly customers as Seniors you can create an award program that applies just to them. Select the type of customer you wish this award to apply to. To add or modify customer types, click the Customer Type hyperlink. If you want this award to apply to every customer, select All Customers from the drop down list. The Customer Type for a given customer can be defined in several ways. The customer entry form in the POS program displays a button to allow changing the customer type. This can be done for new or existing customers. Or you can program the POS program to prompt for the customer type whenever you create a new customer. To enable the prompt, go to RMWin->Setup->Station Configuration ->POS Config->Cust/Freq Diner -> Customer Loyalty and check the box On new customers, prompt for customer type.

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Another option for changing the customer type through the back office is to go to Add-Ons->Delivery Databases and choose the Customer Database tab. Highlight the customer of interest and click the drop down box to change the customer type (at the bottom right of the screen). Important: Customers that are not assigned a type are eligible for all active awards.

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Criteria Tracking Method RM provides three ways of tracking awards: based on # of visits, by purchases, or by menu item. When tracking by visits, the customers award level is incremented by 1 each time he makes a purchase, regardless of the dollar value of the sale. When tracking by purchases, the customers award level is incremented by the dollar amount of the sale each time he makes a purchase. When tracking by menu item, the award level depends on the items ordered. For each menu item, you can define the # of award points accumulated each time the item is ordered. To configure a menu item to accumulate award points, go to Menu Setup, highlight a menu item and click the Advanced tab.

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For each item, you can designate which award program the item is applied to, and the # of points accumulated when the item is purchased. If you want the item to apply to all award programs, then choose All Awards from the drop down list.

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Trigger Threshold This value determines the level at which the award is first applied. The value is in the units associated with the tracking method. An award is issued after a customer crosses the threshold value, even if their award level is not exactly equal to the Trigger value. For example, suppose you offer a free T-shirt after $100 in purchases. If a customer has purchased $90, then purchases another $20, he has crossed the $100 threshold. On his NEXT visit (not the current one), the T-shirt award is issued. Note that the award is issued AFTER crossing the trigger threshold. So if you set the trigger threshold to 10 for example, the award is issued on the 11th visit. If you wanted the award to be issued on the 10th visit, then you should set the trigger value to 9. Recurrence Interval This parameter can be used to set up repeating awards. For example, a free gift every 20 visits. The recurrence interval can be any value and does not have to be the same as the Trigger Threshold. A few examples should help clarify the functionality of these two parameters. The following table shows different values

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for Trigger Threshold and Recurrence Interval and the point at which awards are issued given these values. Trigger Threshold 20 50 30 100 0 Recurrence Interval 20 20 1 0 10 Award Milestones 20, 40, 60, 80, 100, 50, 70, 90, 110, 130, 30, 31, 32, 33, 34, 100 only 10, 20, 30, 40

Like the trigger value, the award is actually issued on the visit AFTER the milestone is crossed. So in the above example, with milestones at 10, 20, 30, , the actual award is issued on visits number 11, 21, 31, Duration The duration parameter can be used to set up awards that once triggered, are continually issued for a certain period of time. For an example, every 20th visit, you get 10% discount on the next two visits. This example could be configured as follows:

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In the above example, the customer would receive the discount on the following visits: 21, 22, 41, 42, 61, 62, 81, 82, etc. In many cases, this parameter is not needed and can be set to 0. Upper Threshold: The Upper Limit defines the level at which the award program expires. Once a customer attains the upper threshold he is automatically un-enrolled from the program. Require Item to Trigger Award For awards that are based on the purchase of certain menu items, you can configure the award program so that awards are issued only if the customer purchases one or more award items. For example, suppose you have an award program that prints a free coffee voucher after every 5th cup. The award can be configured so the free coffee voucher is not printed unless the customer purchases a cup of coffee. If the customer does not purchase a cup of coffee, the voucher will be waiting until the next time he does.

To require an item purchase to trigger an award, go to the awards setup screen (RMWin->Add Ons->Awards), and check the box Award Item Required. This feature is most applicable to awards that print a voucher on the guest check. For awards that apply an automatic discount, or give away a free menu item, this feature will only work if you ring up the order first, then enter the frequent diner

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information. For this reason, it is recommended that you avoid using this feature on awards that apply an automatic discount, or give a free menu item.

Issuing Awards Awards can be issued in three ways: an automatic discount can be applied, a menu item can be added to the check automatically, or a message can be printed at the bottom of the guest check. Though you would generally use only one of these at a time, it is possible to enable two or even all three for the same award program. Discount to apply To apply a discount automatically, click the drop down combo box and select a discount from the list. To configure a new discount, click on the Discount to apply hyperlink to access the Discount Setup Form. Award discounts are applied the moment the customers phone number is entered. If the customer is due for an award, the discount is applied. If the phone number is changed, and the new customer is NOT due for an award, or if the new customer is due for a different award, then the discount is adjusted accordingly. Note: Award discounts do not obey all the rules of the Discount setup form. When an award discount is applied, it is always applied with a fixed percentage (i.e., it will NOT prompt for a percentage amount even if it is configured to do so). In addition, award discounts do not require a password even if the discount is configured with security protection, no password is required when a discount is applied as an award. IMPORTANT: Reports for the Award Program will show the quantity of discounts given; but they do NOT show the dollar amount resulting from the discounts. If you wish to track the dollar amount of award discounts, you must create separate discounts specifically for the award program and print the Discount report to view the dollar amounts. Menu item to give You can automatically apply a menu item as an award. The menu item could be a coupon, for example, $1.00 off the meal, or it could be a free beverage or any other item of your choosing. To automatically apply a menu item as an award click the drop down combo box and find the item on the list. To create a new menu item, click the hyperlink marked Menu item to give. Award Menu items do not require a password if they have a negative price; however, they do require a password if configured with a security level greater

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than 0. Otherwise, Award menu items obey all the rules of normal menu items regarding tax, modifiers etc. Note: for reporting purposes, it may be a good idea to designate a specific menu group and group type just for awards. Message to Print Use this option to print an award message at the bottom of the customer receipt. The message can be a giveaway item such as a free T-Shirt, or coffee mug. Or, you could offer a discount on their next visit. The message might be something like: Thank you for making your 20th visit to our restaurant. As a token of our appreciation, bring this receipt with you on your next visit and get a 10% discount off your meal. When the customer returns, he would present the coupon to the cashier and the discount would be applied manually. Accruing Award Points RM keeps a running tally of award points for each customer. Depending on the type of award, points could be used to denote # of visits, dollar amount purchased or menu items purchased. See the section on award setup for additional information. Award totals are updated upon finalizing a transaction. All forms of payment cause the award tallies to be updated with the exception of Guest and Void. Once a transaction is finalized, revising a settlement does not reverse the award totals, even if the transaction is revised to Void. However, recalling a settled transaction DOES reverse the award totals. For example, an award is based on # of visits. When a customer with 15 past visits makes another purchase, upon finalizing the transaction, the visit tally is incremented to 16. If the transaction is revised to void or any other form of payment, the visit tally remains at 16, but if the transaction is recalled (i.e., reopened), then the visit tally is decremented back to 15. If on the 15th visit, the customer was issued an award, and the check is recalled causing the award balance to be reset back to 15, the award is NOT re-issued again at the same level. Viewing Award Balances There are two ways to determine the current award balance for a customer. One is to view it on screen. The other is to print it on the guest check.

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To view a customers award balances on screen, go to the Order Entry Screen. After entering the customer phone #, press Misc followed by Award Info. RM will display a list of awards in which the customer is enrolled. For each award program, it shows the current point balance along with the next point level at which an award will be earned. To print award balances on customer guest checks, go to Setup->Stations->POS Config->Print/Send/Settle->PRINT Check Options and check the box marked Print Award Balances. The award information printed on guest checks is identical to the information viewed on screen. Award Setup Example In this example we configure RM to track the sales of certain Beer items by customer, and to print a free beer message on the check once a customer has purchased 50 points worth of beer, another free beer message at 100 points, and a 2 free beers message once hes achieved 150 points. We also restrict the award program to sales issued under the TABS revenues center. All new customers are automatically enrolled. The important thing to note when configuring this scenario is that 2 award types are required: one for the 50, 100 point awards (1 free beer), and another for the 150 points (2 free beers). From the backoffice: Go to the menu and assign points to the beers you want to include in the award program. You could assign 10 points for the expensive beers, and 5 points for the regular ones. Go to Add-ons->Award Programs to open the Award Setup form. Click on the Add button at the bottom left of the screen and enter 50-100 point Beer Promotion as the title of the award. With the 50-100 point Beer Promotion award selected, set the configuration parameters as follows: Units: Beer Points Revenue Center: TABS Customer type: All Tracking Method: Menu Trigger Threshold: 50 (will issue the award once this level is reached) Upper Limit: 100 (do not wish to issue an award beyond the 100 points) Recurrence Interval: 50 (only issued once after the initial threshold) Duration: 0 (only activated once, upon crossing the threshold) Message to print: Free beer (create this message to contain the desired text) Discount to apply: no discount Menu item to apply: disable

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To set up the 2 free beer award at 150 points, create another award called 150 point Beer Promotion. With the new award highlighted, enter the following parameters: Units: Beer Points Revenue Center: TABS Customer type: All Tracking Method: Menu Trigger Threshold: 150 (will issue the award once this level is reached) Upper Limit: 150 (do not wish to issue an award beyond the 150 points) Recurrence Interval: 0 (not a recurring award) Duration: 0 (only activated once, upon crossing the threshold) Message to print: 2 Free beers (create this message to contain the desired text) Discount to apply: no discount Menu item to apply: disable

Award Reports
Awards Summary and Awards Details reports are available from the new Reports module.

Reservations Module

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Graphics and Layouts

Your Restaurant Manager POS System allows you to configure almost every aspect of every screen that comprises the POS Modules. Many of the settings that control the layout of POS screens are covered in earlier sections of this manual. This chapter covers settings that control the look and feel of your system but which are not covered in the following sections of this manual: Tableservice Status Screen Layout Tabs Status Screen Layout Delivery Status Screen Layout Order Entry Screen Layout Settlement Screen Layout Function Buttons & Macros

Slide Show Screen Saver

RESTAURANT MANAGER offers two types of screen savers bouncing bitmaps, and a slide show. The slide show screen saver can be used for selling ad space to local vendors, or for advertising upcoming special events, or special promotions. The slide show screen saver supports numerous file formats including the following image file types: BMP, JPG, DIB, RLE, GIF, PCX, TGA It also supports audio/video files (movies) of the following: AVI, MPEG/MPG, MP3, DAT (VCD full movie) Before activating the slide show screen saver, you must copy the image and movie files to the RESTAURANT MANAGER working directory. Once you have the desired images you wish to display, you can activate the slide show

Graphics and Layouts

screen saver under Setup->Stations->POS Config->Screen Saver. Enter a Timeout in minutes the period of inactivity before the screensaver is displayed.

Next you must go to Setup->General->Slideshow Screensaver. Restaurant Manager will display a setup form allowing you to enter the names of the image and movie files you wish to display. For images, enter the image duration (in seconds), and for movie files enter the volume from 0 to 100%.

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The POS stations will display the images (and movies) repeatedly when the screen saver is active. When the screen saver is stopped and started again, it will resume from where it left off. This ensures that your advertisers each get equal screen time.

Station Specific Background

Prior to RM15, the only background file that could be set would be system wide though the file BACKGND.BMP. But for RM15, the background bitmap file could be set on a per station basis. In the station configuration, under POS Configuration->General->Miscellaneous Options, you can find the following options: Display Bitmaps enable display of bitmaps for the station Background Bitmap - the filename of the bitmap file to be used Background Bitmap Effect - to display the background bitmap either as: Tiled great for small bitmap images to use as background, the bitmap will be tiled over and over again until the whole screen is covered Stretched the background bitmap will be stretched to fit the whole screen. If the bitmap is smaller, it will be stretched out or if it is larger, then it will be stretched down. Too much stretching out or down may result in the displayed bitmap to not look good.

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Centered the background bitmap will be centered on the screen. If the bitmap is small enough to be displayed, then it be displayed centered on the whole screen. If it is larger (in width, length or both), it will be displayed centered on the screen showing only the portion that fits on the screen.

Improved Button Look

Being a touch-screen based application, the button is the most displayed and interacted object on the POS screen. Improving its looks almost means improving the over-all look of the application. Options to control the look of the buttons can be set in the station configuration under POS Configuration->General->POS Touch Buttons. Button Surface either GRADIENT or SOLID. The original button for RM has the solid look. Although using gradients may look hi-tech, it should be noted that, on some screen displays specially those at 800x600 or lower screen resolutions, it may not look as great. Note: Gradients are not supported for stations running on Windows 95 Button Border Width the width of the border around the buttons are now configurable with this option. Use lower values 2 to 4 for lower screen resolutions while a 6 may look good on resolutions of 1024x768 and higher. Valid values are from 2 to 16. Smooth Border if enabled, will display the borders in smoothed and rounded look in contrast to boxy and edgy look. Button Outline if enabled, will display a black frame around the button

Table Group Background

A different background image may be specified for each table group for each dining area. To set-up a background for a table group, do the following: Open the backoffice (RMWIN) Go to Set-Up->General->Tables Select the dining area Select the group in the dining area Select a bitmap in Group Background box

Improved Table Layout

Of all the things that may be most apparent, would be the improvements on the layout and display of the table screen. For RM15, the table types that could be used for displaying the tables as well as their state are now expanded to 4 and these are: Rectangular same with previous version

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Elliptical same with previous version Bitmap a bitmap based table button that gets the look for individual state of the button based on a selected table state. Dcor a bitmap based table button that is stateless, meaning, it does not respond to any user click, does not get disabled or display any text. This is useful when adding decorations like plants, walls and other restaurant features. To add a table bitmap or dcor button, you may do the following: Start the backoffice (RMWIN) Go to Set-Up->General->Tables Click on the icon marked BMP for bitmap or Dcor for a dcor Drag towards the location where you want it placed Select an image set to use Keep on adding more buttons Click on Preview to see the buttons would look like on the POS. Image with the improved table layout

Image of the screen

preview

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Using Image Sets

The look of the table bitmap buttons and table bitmap decors are defined using image sets. An image set is a set of selected bitmap images to display the different status of a button. There are five (5) different images that may need to be specified for an image set. These are: Normal the normal image to be displayed for a button. For a table bitmap button, this is the image to be displayed when the table is available or is unoccupied. If an image set is to be used for bitmap decors only, only the Normal image needs to be specified. Open the image to be displayed when the table is open and is occupied. Print the image to be displayed when the check for an open and occupied table has been printed. Split the image to be displayed when it is a split check. Clear the image to be displayed when the table needs clearing. Will be displayed only when the option Require table clear in the station config is enabled. Image for setting up image sets

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?Backoffice Management Functions

The Restaurant Manager Backoffice Module offers many management functions that help you run your business, analyze your sales and maintain your POS System in top working order. As described in the chapter on System Setup, the Backoffice Module is also used to configure and control the operation of the POS Module(s) and workstations. The main screen below appears each time you open the Backoffice Module. The drop down menus and tool bar icons displayed at the top of the main screen.

Backoffice Drop-down Menus

The various system configuration and management options that comprise the Backoffice Module are accessed via drop down menus that appear across the top of the main screen of the Backoffice Module:

To learn more about the options listed under each drop down heading click on the hyperlinks below: The options on the Setup drop down menu control system configuration and are described in the section while the options on the other drop down menus offer various management tools as described below:

File The operations listed on this drop down menu allow you to troubleshoot your system with operations like Re-index Files or Clear out Open

?Backoffice Management Functions

Orders, etc. as described in the chapter on Backoffice Management Functions. Setup The Setup Forms listed on this drop down menu control the configuration and operation of the POS Module(s) and POS Workstations. Activities The management operations on this drop down menu allow you to open or close a Sales Session, send e-mail to your staff; post messages on the bulletin board; manage payroll, etc. as described in the chapter on Backoffice Management Functions. Reports The Reports option gives you direct access to the Reporting Interface where you can issue standard reports and create custom reports as described in the Chapter on Backoffice Reports. Graphs The Graphs option allows you to view or print sales data in various easyto-read graphical formats as described in the chapter on Backoffice Reports. Add-ons This drop down menu gives you access to three modules that may be interfaced to your POS System: Accounts & Gift Cards, Customer & Street Databases, and Frequent Diner. Windows Access the pull down menu to rearrange the windows currently displayed on screen using standard Windows procedures. Or use the ToolBar option to remove the Custom Toolbar from the top of the screen. Tools Access the File Viewer option under the Tools heading to view other files in your system, including this Users Manual. Help You can access this manual from within the Backoffice Module using the Help Drop Down menu

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Backoffice Toolbars
By default the Backoffice Module is configured with a single toolbar known as the Custom toolbar. As the name indicates, you may customize this toolbar with additional icons for accessing frequently used Setup Forms and Management Function Dialogue Boxes. The Custom Toolbar can also be removed from the screen. Up to nine additional toolbars may also be displayed on the main screen of the Backoffice Module. These standard toolbars cannot be customized. Instead each corresponds to one of the drop down menus at the top of the screen and displays an icon for each item on the drop down list. You can remove all toolbars from the main screen of the Backoffice Module using the Speed Button Panel option on the Windows drop down menu:

The Custom Toolbar The partial screen shot below shows a sample Custom Toolbar.

The last icon added to this sample Custom Toolbar was the yellow Alerts icon. The procedures for adding the Alerts icon to this toolbar can be used to add any other icon to the Custom Toolbar:

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1) Right click anywhere on the Custom Toolbar to call up the following list:

2) Click on the last option, Customize to call up this screen:

3) Scroll through the list of Available Toolbar Buttons to find and highlight the Alerts icon. 4) Click on the right arrow Current Toolbar Buttons. 5) Click the Additional Toolbars The partial screen shot below shows the standard Activities and Add-Ons Toolbars:
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to add the highlighted icon to the list of

button.

?Backoffice Management Functions

To add a standard Toolbar across the top of the main screen of the Backoffice Module follow the procedures below: 1) Right click on any area of the Custom Toolbar to call up the following list:

2) Click on the drop down menu heading that you wish to convert into a Toolbar.

File Drop Down Menu

When you click on the [File] heading at the top of the main screen of the Backoffice Module, the drop down menu below will appear:

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In its default configuration, RESTAURANT MANAGER immediately prompts for a password when you try to enter the Backoffice Module. You can access this option to change the user password you used during the original login. If this option is grayed out, all password prompts have been disabled.

Logout Current User Use this option for added security when you must leave your desk but do not wish to exit the Backoffice Module. When this is done, all other options except File and Help are grayed out.

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Select Location If your system is set up to manage multiple locations from a central office, use this option to access a different location. (See the CENTRAL MANAGER MANUAL for more information.)

On rare occasions (AND ONLY AFTER CONSULTING WITH WHOMEVER INSTALLED YOUR SYSTEM) you may wish to make changes to your system via one of the following options from the File Drop Down Menu: Re-index Files

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Clear out open orders ***

Generate New System This operation allows you to delete specific categories of data such as sales data, employee data, menu data, etc. If you have installed your Restaurant Manager POS System with the default configuration, you may use this operation to delete the sample data while maintaining the default configuration settings. This operation is also useful if you use your system for training when it is first installed. When the initial training period is completed and you would simply delete the sales rung up for training purposes.
NOTE: If you put the system in Training Mode for training sessions, there is no need to generate a new system before the go live.

Before generating a new system you should always back up your data to make sure you dont accidentally delete data you may need later. The procedures for generating a new system include multiple prompts reminding you that to back up your data because the procedure cannot be undone. Deleting System Data Follow the instructions below to delete one or more categories of data from your Restaurant Manager POS system.
NOTE: If you wish to delete data in a more selective way, see the section on Adjusting Sales Reports or the various sections on deleting transactions, employees, menu items, etc.

1) Follow standard procedures to back up all system data. 2) Click on the File drop down menu in the Backoffice Module and select the Generate New System option:

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?Backoffice Management Functions

3) Respond [Yes] to the following prompts that appear in succession:

4) Select the categories of data you wish to delete from the following form: <# 16 bit error message prevents me from copying this form>

Update Databases

Update Station Configuration *** (Ask Brian) Printer Setup

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?Backoffice Management Functions

Although most of the devices in your system must be configured from the Devices Configuration, you must configure the report printer from the Printer Setup Form. Exit Click on this option to exit the Backoffice Module of your RESTAURANT MANAGER system.

Activities Menu
From the Activities pull down menu you can select any of the following options: Session Session Open/Close -- select this option to open a new POS session or close the current session. Session View/Edit -- select this option to view data on any session, edit session bank deposit amounts, reprint checks, etc. Session Monitor -- select this option to view data on the current session in real time and in a graphical format. Bulletin Board Select this option to post messages to the Bulletin Board in the Table Service POS Module. Edit Login Data Select this option to edit the login or logout dates and times for any employee. Editing this data will adjust the numbers in the Payroll Report and in Sales Reports. Payroll Options Select this option to define pay periods, calculate overtime and issue payroll reports. Send E-Mail Select this option to send e-mail to individual employees or groups of employees.

ReportsMenu (must check w/ brian)

From the Reports pull down menu, you can access the following options: Report Interface
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?Backoffice Management Functions

Select this option to go to the report interface. Session Reports Select this option to filter and issue all reports that cover a single sales session.

Sales Reports Select this option to filter and issue sales reports that can be filtered to cover any time period you wish. Employee Reports Select this option to filter and issue reports on employee sales, hours, etc.

Lists Select this option to filter and issue lists of menu items , abbreviations or employees..

Chained Reports Select this option to link multiple reports into sets that can all be issued automatically for the same time period and according to the same data filters.

Graphs Menu
Under this menu is the Sales Statistics Report. This report is useful for identifying overall business trends. See Sales Graphs.

Add-Ons Menu
From the Add-Ons pull down menu, you can find any of the following modules, depending on what module(s) you added to your system: Accounts The Restaurant Manager Accounts Module allows you to define groups of accounts used to handle a number of different backoffice and POS functions not included in the basic Restaurant Manager program. These functions include, but are not limited to, handling Guest Accounts, Gift Certificates and Gift Cards. Delivery Databases

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?Backoffice Management Functions

The Delivery Database is actually a customer database that can be accessed from both the Delivery and Table Service POS Modules. The database stores each customers name, address, telephone number and other necessary information. It also tallies purchases made. Award Programs The Awards Programs Module or Customer Loyalty Module is an optional module of Restaurant Manager and allows you to issue awards based on the purchase habits of your customers. This serves as a marketing technique to encourage customers to come back to your establishments.

Windows Menu
To rearrange the windows currently displayed on screen, use the standard Windows options listed on this drop down menu Cascade Next Window Previous Window Speed Button Panel If you need additional help on the Windows operating system, consult your Windows manual or click on the "Start" button on the Windows toolbar at the base of your screen and select the "Help" option.

Tools Menu
From the Tools pull down menu, you can access files outside the RESTAURANT MANAGER system without exiting RESTAURANT MANAGER. The text for this manual, for instance, can be viewed without exiting the RESTAURANT MANAGER Backoffice Module. Click "Tools" menu and click the File Viewer option to access the Text File Viewing Setup Form. Click on the Select File button to view the available files. Following standard Windows procedure, use the "File Name" field and the "Files of Type" field to locate the file you wish to view. Then click on the file name to call it up.

Online Help
At the top of the screen in the Backoffice Module are nine drop down menu headings. The last one, the Help Drop Down Menu, displays the "Help Topics" option described below, as well as an option titled "About Restaurant Manager"

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?Backoffice Management Functions

that simply displays the company logo of ASI, maker of the RESTAURANT MANAGER system. From the Help drop down menu, click on the "Help Topics" option to call up a Table of Contents in standard Windows format. All RESTAURANT MANAGER help screens can be accessed from this Table of Contents. Under the "Contents" tab, the help topics are grouped according to subject matter. The book icon indicates that multiple topics are listed under a single heading. You must click on the book to see individual topics. The page/question mark icon represents an actual help topic. Click on this topic icon to access the help screen. Under the "Index" tab the topics are listed in alphabetical order. Simply click on the help topic of interest to you and the information will appear onscreen. You can get more information on any topic that appears in green hypertext. Simply click on the hypertext and you will jump to another help screen on that topic. (NOTE: RESTAURANT MANAGER also includes "context sensitive" help which you can access simply by pressing the <F1> key or clicking the [HELP] button. The help screen that appears will describe the specific fields and function buttons that currently appear onscreen.)

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?Backoffice Management Functions

Session Monitor
You may monitor the current Sales Session in realtime from the Backoffice Module using the Session Monitor Screen: Activities Session Monitor <# replace with more realistic screenshot>

For more information on using this screen to display and analyze real time data see a separate publication titled Sample Reports Booklet. Three icons underneath the drop down menus on the main screen, give access to those parts of the Backoffice Module you are likely to use most frequently: E-mail Click on this icon to send employee e-mail (p. 569). Chained Reports Click on this icon to call up the chained reports screen from which you can issue the reports you have pre-selected to print on a regular basis (p. Error! Bookmark not defined.).

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NOTE: Chained reports and standard report formats are discussed in detail in the following chapter as well as in a booklet entitled An Overview of Reporting Capabilities.

Charts Click on this icon to call up the Sales Graph Setup Form where you can view and/or print sales data and analysis in graphical format (p. 587).

Messages, Alarms and Alerts

There are a variety of ways to display special messages on the POS touchscreens. And in systems configured with wireless handheld units, you can configure your system to send detailed alerts to these handheld units. The following features allow you to display special information on the Tableservice Status Screen: The Bulletin Board can be used to display any sort of special message you wish to share with your entire staff. The E-mail system allows you to send messages to specific employees. The Table Alerts feature allows you to display a red Alert Icon ( ) on any table that requires special attention or where the system discerns that the order is not being processed properly. If your system is configured with a customer database, you can display names of VIP customers on the tables where they are seated. And, of course, color coding is used to display the general status of each table. In the screenshot below the red Alert Icon appears on tables 200 and 208 while the name of VIP customer, Jeff Morris is displayed on table 208. In the upper right there are three messages on the bulletin board. And an e-mail message has just popped up for the employee, Tom, who is currently logging onto the system:

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?Backoffice Management Functions

In the Delivery POS Module you can configure your system to alert you when orders are not assigned to a driver for delivery within a specified period of time.

Sending Alerts to Handhelds

The POS station allows sending alerts directly to a handheld unit. Alerts are useful if you need to notify the on-duty manager of something, or if you need to call him to authorize a password secured function. There are two ways to initiate an alert you can select the Send Alert function from the MISC options of the main POS screen, or you can press the Send Alert button on the password entry dialog (shown below).

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?Backoffice Management Functions

The Send Alert button only appears if you are using 1 or more handheld units in your establishment. After selecting the Send Alert option, the POS program will display a list of active handhelds and the person using them.

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?Backoffice Management Functions

After selecting the person you wish to alert, ASI displays a selection of alert messages:

You can choose one of the pre-defined messages, or choose General Message to type in a new one using a pop-up typewriter.

E-mail
E-mail must be sent from the Backoffice Module. RESTAURANT MANAGER automatically notifies staff that they have e-mail whenever they log on or off at a POS station. Staff can read e-mail at any time.

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?Backoffice Management Functions

Sending E-mail
You can send e-mail from the Employee Electronic Mail Form: Activities | E-Mail

The form is organized as follows: Recipients This column lists all the employees you have previously defined in the Employees Setup Form. You can send a message to any or all of the employees on this list. To send a message to: 1) A single employee: Click on his or her name 2) Selected employees: Hold down the [CTRL] button and click on the name of each mail recipient 3) All employees: Hold down the [SHIFT] button and drag your mouse from the top of the list to the bottom Subject Type one line of text in this field that the recipient will see when notified that he or she has mail.

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?Backoffice Management Functions

Message Type the body of the message in this field. SEND Once you have identified the e-mail recipients in the Recipients column and typed in the e-mail message, simply click on the [SEND] button to send the message.

Reading E-mail
To access e-mail messages from the Main Status Screen of the POS Module: Touch the [MISC] button at the bottom of the screen. Touch the [E-MAIL] button at the top of the third column of buttons. Type in your Employee Number or (in Enhanced Password Control mode) swipe your Employee ID card. Touch [KEEP] or [DELETE] to indicate whether or not you wish to access this message again.

View Session Data

From the View Session Data screen you can view data from all Sales Sessions, including a current open session. You can also edit the Revenue Center to which a particular transaction has been assigned, change Bank Deposit amounts, exclude certain transactions from Sales Reports, or re-print guest checks. Activities Session Session View

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?Backoffice Management Functions

The screen is divided into three main sections: Session Information The section on the upper left displays all the sales sessions in your RESTAURANT MANAGER database. Use the scroll bar at the base of this section to view 38 columns of data relating to each session. Use the scroll bar at the right of the section to view the various sessions OR use the Find Session button. Sales Information The section on the lower left displays all the orders generated during the sales session highlighted in the Session Information area above. Use the scroll bar to the right of the Sales Information area to view the various orders generated during this sales session. Or, to quickly find a particular order, you may type the order number in the field at the upper right of the screen and then click on the button beside this field.

Use the scroll bar at the base of this section to view 42 columns of data relating to each order. Most of these 42 column headings are self explanatory. However you can find more information about them by clicking on the links below.

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?Backoffice Management Functions

# Cust Account # Auto Grat. Bill Date Bill Time C/T Cash Back Check Discnt Check Number Date Discount % Discount Type Emp Guest Account Name Login # Note Open Time Order Number Payment Phone Posted to Account Printed Received Rev. Center Room Number Sales Area Sales Type Seat # Send Time Session Number Settled Sub-Total Table Tagged Tax Table Taxable Taxes Tip Amount Tip Percent Trans ID

You may double click on any transaction to call up the Edit Order pop-up screen below which is useful for editting key data fields or tagging a transaction.

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?Backoffice Management Functions

You may wish to edit any of the following data fields Tagged Payment Type Revenue Center Total Received Cash Back

The sixth column in the Order # List displays the "Revenue Center" to which a particular transaction has been assigned. If you wish to change this Revenue Center: Click on the row that corresponds to the order you wish to modify. Click on the drop down arrow that appears beside the Revenue Center field and... Select the new Revenue Center to which you wish to assign the order. The 31st column in the Order # List is titled "Hidden" and indicates whether or not the order is to be included on standard sales reports. If a checkbox appears in this field you can mark the order for exclusion from sales reports: Click on the row that corresponds to the order you wish to modify and...

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?Backoffice Management Functions

Click [HIDDEN] check box.

NOTE: If no checkbox appears in the [HIDDEN] column, your version of RESTAURANT MANAGER does not include this feature. In this case, it is recommended that you assign certain orders to a special Revenue Center that can be filtered out of standard sales reports.

The 35th and 36th column in the Order # List are titled Deposit and indicate the amount of the bank deposit(s) recorded when the session was closed. If you wish to edit these bank deposit amounts after a session is closed, simply double click on the amount you wish to edit and type in the new amount.

Check Display A facsimile of the check generated by the order highlighted in the Order # List is displayed on the right side of the screen. Use the buttons at the top of the screen as follows: Print Check Click on this button at the top of the screen to print a facsimile of the check displayed on the right of the screen. Find Session Type a Session Number in the white field beside this button and then click on the button to highlight a particular sales session on the Session List. Find Order Type an Order Number in the white field beside this button and then click on the button to highlight a particular order within the Sales Session that appears beside the Find Session button. Set Filter Click on this button to access the Session Filter screen from which you can filter the orders from a particular session that are displayed in the Order List. If you decide to filter the Orders List, you must be sure to mark the [FILTER ON] checkbox, too.

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?Backoffice Management Functions

Session Filter
From the Session Filter screen you can filter the orders that are displayed on the Order List in the Session View screen. You can use the filter to find an order or a particular amount, all orders handled by a particular employee, etc. Activities | Session | Session View | Session Filter

To create a filter you must type a formula into the blank section at the bottom of the screen. You may either type in the formula directly into this area or select fields and operators from the lists on the screen: From the [Field List] select a field you wish to use to filter the orders. Click on the appropriate "Operator". Type in the value for which you wish to filter this particular field. If you wish to filter on a second field as well, click on the appropriate "Joiner" and then repeat steps 1 to 3. Click on the {TEST SYNTAX] button to ensure that you have entered the formula correctly. Click on [GO].

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?Backoffice Management Functions

Changing the Revenue Center

From the Session View screen you can change the Revenue Center to which a transaction has been assigned even after a Sales Session has been closed. This ensures accuracy in the Revenue Center reporting which is often used to provide information to accountants.
NOTE: To change a Revenue Center BEFORE a sales session is closed, see page p. 697.

Changing the Revenue Center after a session has been closed also provides a way to revise settlement information without corrupting the Cash Tray Reconciliation. If you are changing the Revenue Center in order to correct sales reports, you may wish to create a Revenue Center called Special and use it to categorize problematic transactions. Then, when you issue Sales Reports, you can filter the reports so that this Revenue Center is not included on the report. To change the Revenue Center on a particular transaction after a Sales Session has been closed: Click on the Activities drop down menu and select the Session View option. Locate the order you wish to edit by: Typing the session number in the field at the upper left of the screen and clicking on the [FIND SESSION] button then Typing the order number in the next field and then clicking on the [FIND ORDER] button
NOTE: If you do not know the Session or Order number, use the vertical scroll bars alongside the Session and Order Lists. Or use the session filter to locate the transaction amount, etc.

Click on the Revenue Center field of this transaction (in the Order List). Click on the down arrow that then appears in this column and select the new Revenue Center you wish to apply to this transaction.

Changing the Bank Deposit Amount

RESTAURANT MANAGER allows you to record up to two bank deposits at the close of each Sales Session. If you did not record the Bank Deposit Amount when closing of a Sales Session, or if you recorded the wrong amount, you may edit the amount from the Session View Screen (p. 574): Click on the Activities drop down menu and select the Session View option. Locate the session for which you wish to change the Bank Deposit Amount(s) by either:

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?Backoffice Management Functions

Typing the session number in the field at the upper left of the screen and clicking on the [FIND SESSION] button OR Using the vertical scroll bar to the left of the Session List Move the button on the horizontal scroll bar to the left (approximately 5/6 of the way) until the Deposit Columns are visible. Double click on the deposit amounts you wish to change and type in the new amounts.

View POS Status Screens

You may view the POS Status Screens in either the Table Service or Delivery POS Module without exiting the Backoffice Module. This feature is intended for viewing purposes ONLY. You should NOT attempt to enter new orders or modify existing orders when accessing a POS Module from the Backoffice Module. To observe the current status of your restaurant floor: 1) Click on the Activities drop down menu. 2) Select the "Point of Sale" option. Highlight the module you wish to access and press the [ENTER] key.
NOTE: DO NOT use the Point-of-Sale option to open or close a POS Session. To open or close a POS Session from the Backoffice Module, follow the instructions below.

Open and Close Sales Sessions

You can open or close a session from the Backoffice Module as well as from the POS Module. To open or close a session from the Backoffice Module: Click on the Activities drop down menu. Select the Session option followed by the Session Open/Close option. Proceed with the operation just as you would if youd begun the operation from the POS Module, answering each prompt that appears on screen.

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Select a Location or Store

If your system is configured to manage multiple locations, click on the "Select Location" option in the "File" drop down menu to indicate which store you wish to monitor.

Re-index Files (create paragraphs for other options under File)

If your system does not seem to be working smoothly, one or more of the index files may be corrupted. As long as the POS Module(s) are closed, you can never go wrong trying to fix your system by re-indexing the files. To re-index files simply click on the File drop down menu and select the Reindex files option.

Change Date & Time

RESTAURANT MANAGER displays the current date and time on the top of the Status Screen in the POS Module. This information is simply read from the internal clock on the station computer. To adjust the date or time, please consult the users manual that came with the computer.

Exit Backoffice Module

To exit the Backoffice Module: 1) Click on the "File" drop down menu. 2) Select the last option, "Exit".
NOTE: You need not exit the Backoffice Module to view the Status Screens in the POS Modules or get "real time" graphical analysis on current POS activity from the Session Monitor Setup Form.

Backup System Data

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Reports & Graphs

Your Restaurant Manager POS System can issue many basic 40 column reports right from the POS Workstations. For more detailed analysis of your business you should access the Backoffice Reporting Module. This module allows you to: Print more than fifty different standard reports Create report sets that get printed together at the touch of a single button Create new report formats customized to your individual business needs
NOTE: The Reporting Module not only allows you to create new report formats that can be generated from the Backoffice Module on 8 x 11 paper. It also allows you to create new 40 column report formats that may be printed from the POS Workstations.

Restaurant Manager can also display much of your sales and labor data in graphical formats that offer a quick snapshot of your business. Both the Session Monitor Form and the Sales Statistics Form may be used to generate charts and graphs.

POS Reports
You may issue a number of different 40 column reports from the the Status Screen(s) of your POS Module(s). By default these reports are printed on the receipt printers attached to the POS Workstations but if your system is operating in demo mode you may display the report output onscreen. You can find sample print-outs of these POS Reports appear in a separate publication titled Sample Reports Booklet. To issue a report from a POS Workstation simply touch one of the POS Function Buttons described below.

Graphs and Sales Statistics

NOTE: If the Function Button has been password protected you will only be able to issue the report if your Employee Password is set at a sufficiently high security level.

POS Flash Report

The POS Flash Report gives an overview of all sales activity during the current Sales Session. To issue a Flash Report, access any POS Status screen and touch the button below.
NOTE: The Flash Report button is usually accessed by touch the [MISC] button at the base of the Status Screen.

Flash Report / Employee Revenues Report

Filtering the Flash Report You can define preset filters for the POS Flash Report (e.g., filter by revenue center, employee, cash tray, time of day, etc.). To create flash report filters, go to RMWin->Setup->General->POS Flash Report Filtering. The following dialog is displayed.

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Creating filters is done in the same fashion as the reporting module. You can create as many filters as you like. When printing the flash report at the POS, you are given the option of using one of the pre-defined filter conditions, or no filtering. Tracked Items/Tracked Groups Flash Report and Revenues Report You can designate specific menu items or menu groups to be summarized on the flash report and employee revenue reports. This information can be used to track how well certain items are selling, or for employee contests. For example, to see who sells the most appetizers, or desserts, or who sells the most of a specific item. To define tracked items and groups, go to RMWin->Setup->General->Contests. The following form is displayed.

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Graphs and Sales Statistics

Click on the Groups tab to modify the tracked groups and the Items tab to modify the tracked items. Click the Add button to add a new entry. If you want to stop tracking a group or item, you can either press the Delete button, or UNCheck the Enabled box for the corresponding item. Printing Revenues Report w/ Open Checks If you wish to prohibit employees from printing the revenues report while they have open checks (i.e., tables, tabs or delivery orders), go to RMWin->Setup>Stations, search and uncheck the box Allow revenues report when employee has open checks. Showing Item Deletions The standard flash report/revenues report shows total item deletions. To show a detailed breakdown of item deletions, go toRMWin->Setup->Stations, search and check the option Show deletions on revenues report/flash report. Employee Revenues Report Employee Revenues reports (server reports) can be printed at any time by selecting MISC from the main POS screen and choosing the Revenues Report option. A selection list is displayed on screen; where each item in the list corresponds to a single employee work shift. You can scroll through the list using the navigation buttons (up, down, page up, page down). When the desired work shift is highlighted, press the PRINT button to print the report.

Backoffice Reports at the POS

All backoffice reports are available at the POS by using the external programs feature to launch the backoffice reports module. A special touchscreen mode is automatically enabled that allows you to control the reporting without use of a

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Graphs and Sales Statistics

keyboard. Although you wont be able to print (only view on the screen) most of the backoffice reports on a receipt printer because of size and format limitations, you will be able to print the ones that are formatted for 40 columns. Please see the Reports Manual for more information on how to configure and generate Backoffice Reports at the POS.
Important: When using the Report Module at a Manager Workstation it is recommended that you never change the input mode of the module. If you choose to access the Report Module from a POS Workstation you will need to convert the module to Touchscreen Mode unless there is a mouse attached to the POS Workstations.

Graphs and Sales Statistics

RESTAURANT MANAGER allows you to view or print charts and graphs on a variety of sales statistics for any date range you wish. Simply click on the Charts icon (or select the "Sales Statistics" option under the "Graphs" drop down menu) to access the Sales Graphs screen: Graphs Sales Statistics

This screen is organized as follows:

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Graphs and Sales Statistics

Data Click on the down arrow beside this field to indicate the data set you wish to view. Options include: Sales Customers Tables Labor Hours Labor Cost Average Check Average Spend Period Click on the down arrow beside this field to indicate the time period you wish to view. Options include: Current Month Last Month Current Year Last Year Manual
NOTE: If you select Manual, you must enter the year you wish to work with in the field to the right of the period field.

Resolution Click on the down arrow beside this field to indicate the resolution you wish to see on the graph. Options include: Day Week Month Graphical Display The data you have selected using the fields above is displayed on the body of this screen in a variety of graphical formats. Click on one of the colored icons at the center of the icon bar to change the format of the display. Use the colored "3-D" icon and the two colored icons to the right of it to specify the three dimensional aspects of the graph. The other black and white icons on the icon bar are described below. Black & White Icons

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Graphs and Sales Statistics

Use the diskette icons to save or recover the data from disk Use the printer icon to print the chart on screen Use the paper icon to toggle between landscape and letter orientation on the printed page. Use the horizontal & vertical cross bar icons to add grid lines to the chart Use the "a-b" letters icon to add titles and text to the chart. Use the A icon to adjust the font of the text Use the hammer icon to access or display different tools, including a Data Editor to adjust by hand the data you wish to display Use the magnifying glass icon to adjust the colors, proportions & etc. of the screen display Print Click on the [PRINT] button at the base of the screen to print the graph that appears on screen.

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Real Time Monitoring

Session Monitor
From the Session Monitor screen, RESTAURANT MANAGER can show a wide variety of real time data on a current POS session. The data is displayed in numerical format at the top of the screen and in graphical format at the base of the screen. Activities | Session Monitor

Real Time Monitoring

The Session Monitor allows you to track important variables such us %labor cost and Average spend in real time. This screen is organized in four sections: Totals This section displays totals for both settled checks and open orders. Averages and Ratios This section displays key sales statistics that our system calculates automatically. Automatic Updates Mark the Enable checkbox in this section to automatically update this screen with the most current data from the POS Module. Then use the Update Rate field to enter how frequently the automatic updates should be calculated. You may also click on the update button in this section to instantly update the data displayed, regardless of the automatic update rate entered in the field described above.

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Real Time Monitoring

Hourly Analysis Use the two graphs in this section to view a graphical analysis of a variety of sales data. Simply click on the down arrow in the field on the upper left of each graph to select one of the following options: Sales ($) Customers Labor Hours Labor Cost ($) % Labor Cost Average Spend/Customer ($)

Alerts

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Point of Sale Operations

Overview of a Sales Cycle
No matter which POS mode(s) you are using, you must go through the following cycle to process sales: Power up the system There is a customized procedure for powering up each individual system. When your system is installed you will be given specific instruction on how to turn your equipment on and off each day. Open a Session A Sales Session is a defined period of time during which your business is open and operating. In most establishments, the sales session is opened each day when the business opens and closed when the business closes at night. However, if you shut down your business periodically during the day (for instance, between lunch and dinner) then you may wish to open one sales session for lunch and another one for dinner. Alternatively, if your business is open 24 hours a day then

. If your system is configured with Cashier Banking, you will be prompted to Initialize the Cash Tray(s) each time you open a session.

NOTE: Because a single sales session may include many cashier shifts, you can close cash trays and open new ones as many times as you wish during a single sales session.

Point of Sale Operations

From the Backoffice Module, you can issue many reports on the transactions conducted during specific sales sessions (p. 583). Some of these reports allow you to further break a Sales Session down into Meal Periods (p. Error! Bookmark not defined.).

Log Employees Employee clock-in is the one POS operation that may be executed regardless of whether Employees must clock-in at a POS Status Screen before they can process orders. To ensure accurate timekeeping, employees can log on and off at any time (regardless of whether or not a Sales Session has been opened.) If you have created Employee Work Schedules, however, a managers password is required when an employee attempts to log on (or off) when his or her name is not on the schedule (p. 491). If your system is configured with Enhanced Password Control, employees must swipe an Employee ID card to log onto the system (p. Error! Bookmark not defined. Record Sales Each sales transaction follows a cycle of its own: OPEN an order ADD the menu items requested by the customer(s) SEND the order to printers in the Food Preparation Areas ADD any additional items and send them to the kitchen printers, as well APPLY appropriate discounts, coupons, gratuities, etc. PRINT the guest check ADJUST or SPLIT the check when necessary SETTLE the checkand process credit card authorizations, if appropriate
NOTE: When you are working in Delivery Mode, some of the steps in the sales cycle may occur in a different order. And the cycle will also include the all important ASSIGN feature which allows you to assign one of more orders to a driver for home delivery (p. 686). When you are working in Quick Service Mode (p. 695) you will usually use only the ADD and the SETTLE functions.

Log Employees Off Employees can log off the system at any time. You can configure your system to print time slips and revenue reports, etc. whenever an employee logs off the system (p. 498). If your system is configured with Server Banking (p. 432) you MUST print a revenue report when wait staff or delivery drivers log off. Close a Session
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Point of Sale Operations

Before you can close a Sales Session, all employees must log off the system and all Cash Trays must be closed. If your system is configured to track Bank Deposit amounts, the system prompts for these amounts before the session is closed (p. Error! Bookmark not defined.). If your system is configured with online credit card authorization (p. 195) or inventory control (described in a separate manual) a batch operation may also be processed automatically as the session is closed. Power down the System After closing a session, you MUST press the [EXIT] button at the base of the Status Screen to exit the POS Module. Depending on the POS Security configuration (p. 457), you may be prompted for a password when exiting the system. You must never turn your system off before exiting the POS Module.

Key POS Screens

The RESTAURANT MANAGER POS system is built around Status Screens for each POS mode plus an Order Entry Screen and a Settlement Screen, as described below. Behind each of these screens is a different Miscellaneous Functions Screen which displays secondary functions associated with the main screen. The POS Status Screens New orders are opened and pending orders are tracked at a glance from the POS Status Screens. You can also open and close sales sessions, log employees on and off, change cash trays and execute other non-sale transactions from the Status Screens. There is a different POS Status Screen for each POS Mode, except the Fast Transaction (or Quick Service) Mode which has no Status Screen but, rather, is operated directly from the Order Entry Screen. The Order Entry Screen The Order Entry Screen appears every time an order is opened from a POS Status Screen. Alternatively, in Quick Service Mode, the Order Entry Screen is the default display. All operations relating to an individual order are initiated from the Order Entry Screen. The Order Entry Screen is nearly identical in all POS Modes, though there is some variation in the function buttons at the base of the screen and on the Miscellaneous Functions screen. You can press the [GROUPS] button to display touchbuttons for items from absolutely any Menu or Menu Group. Other buttons at the base of the Order Entry Screen allow you to delete items from an order, send orders to the kitchen, print and settle checks, etc. You can also press the [MISC] button to access

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secondary Order Entry functions and associated screens, like the Pizza Order Entry Screen (p. 717), the Split Check Screen (p. Error! Bookmark not defined.), and the Frequent Diner Screen (p. 714).

The Settlement Screen When a customer is ready to pay his bill, you must access the Settlement Screen (p. 229) by pressing the [SETTLE] button at the base of the Order Entry Screen. If you are using on-line credit card authorization, you must also initiate the authorization from the Settlement Screen. The Miscellaneous Functions Screens At the base of each of the main POS screens described above is a button labeled [MISC] that gives access to a Miscellaneous Functions Screen displaying secondary function buttons and associated screens. The function buttons on these various Miscellaneous Functions screens vary slightly in each POS Mode as described on the pages indicated below: Miscellaneous Status Screen Functions (p. Error! Bookmark not defined.) Miscellaneous Order Entry Functions (p. Error! Bookmark not defined.) Miscellaneous Settlement Functions (p. Error! Bookmark not defined.) POS Status Screens When you turn your system on, a POS Status Screen will appear on all station monitors, except at those stations defaulting to Quick Service Mode. You can configure your system to default to different POS Status Screens at different POS stations (p. 129). If you have activated Enhanced Password Control, the POS Status Screens have both an Idle Mode and an Active Mode (p. Error! Bookmark not defined.). If you have not activated Enhanced Password Control, the Status Screens always appears in Active Mode as shown in the sample Status Screen below:

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Comment [AEM5]: MAINPOS.WMF

The sample above is the Table Service Status Screen. . The features common to all the Status Screens are described below, including how the various function buttons work. The Table buttons and Table Group buttons on the Table Service Status Screen are described on page 642. The Bar Tabs Status Screen appears on page 654. And the Delivery Status Screen appears on page 668. STATUS BARS The grey bar at the top of the Status Screen displays the active POS Mode as well as the current date and time. To switch to another POS Mode, press the appropriate button at the base of the screen. Use standard Windows procedures to change the date and time at each station. The grey bar at the base of the Status Screen displays the following information: Station (STN) # The station number in the lower left hand corner identifies that station you are working at. The station number is permanently assigned when the system is first configured (p. Error! Bookmark not defined.).

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Cash Tray # The Cash Tray number in the center identifies the number of the cash tray attached to a particular POS station. If your system is configured for Cashier Banking, you will be prompted to initialize the cash tray each time a session is opened. To change cash trays or view information on the active cash tray, press the [MISC] button and select the [Cash Tray] option (p. 724). If your system is configured with Server Banking the system displays Cash Tray 0 Price Level (PRC LVL) The number at the lower right identifies which of up to six different price levels is currently in use. Price levels are created when you define multiple prices for each item on the menu (p. Error! Bookmark not defined.). If you have scheduled automatic price level changes, this display will change accordingly. You can also temporarily change price levels from this Status Screen as described on page 702. Function Buttons All Status Screens have a number of common function buttons that appear across the base of the screen, as listed below.
NOTE: If a button labeled [BEGIN] appears at the base of the Status Screen, the screen is in Idle Mode and configured with Enhanced Password Control (p. Error! Bookmark not defined.). The buttons below appear only when a password is entered to put the screen in Active Mode.

TABLES This button is greyed out when you are in the Table Service Status Screen. From the other status screens you can press this button to return to the Table Service Status Screen. TABS Touch this button to access the Bar Tabs Status Screen (p. 654). DELIVERY Touch this button to access the Delivery Service Status Screen (p. 668). FAST Touch this button to change the default display to the Order Entry Screen (p. 605). When you touch this [FAST] button, you can record and settle multiple orders quickly without ever exiting the Order Entry Screen. EMPL -- Touch this button to log an employee in or out. (See page 721 for instruction on logging employees on and off the system. See page 490 for an overview of Employee Timekeeping. MISC -- Touch this button to access the Miscellaneous Functions screen (p.XX) from which you can execute any secondary non-sale function like opening the cash drawer, transferring an order from one waiter to another, etc. You can use

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the [MACRO] button on the Miscellaneous Functions screen to create Fast Button Macros that will appear along with the standard buttons at the base of the Status Screen. QUIT -- Touch this button to exit the POS Module. <User Defined Fast Buttons> -- You can add customized Fast Button Macros to the base of the Settlement Screen as described on page 448. In the sample Status Screen above, the button labeled [Open Cash Drawer] is a user defined Fast Button.

Secondary Function Buttons on the POS Status Screens If you press the [MISC] button at the base of any POS Status Screen, a selection of secondary function buttons appears.
Comment [AEM6]: groupsel.wmf (Select group)

The sample screen above is the Miscellaneous Functions screen that appears behind the Table Service Status Screen. When you are in Delivery Mode or Bar Tabs Mode some additional buttons appear on the Miscellaneous Functions screen. The listing below includes a description of these additional buttons: Account Look-up Press this button to look-up Guest Account Number for a particular client as described on page 709.

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Assign Badge Press this button if you want to assign a badge to an employee. When you do, Restaurant Manager will ask you to choose an employee. Then it will ask you to swipe the badge. If the password encoded on the badge does not conflict with another employee, it will assign that password to the chosen employee. You can repeat this process to assign multiple badges at once; press <Cancel> when finished. Auto Cash Settle Press this button when you are in Delivery Mode to settle to CASH all open orders assigned to a particular Delivery Driver (p. 692) Button Info Press this button when you are in Delivery Mode to select the type of information you would like to see displayed on the order buttons that appear on the Delivery Status Screen (p. 694). Cash Tray Options Press this button to initialize a new cash tray (p. 724), close out a cash tray (p.724), open the cash drawer (p. 725), or to view information on the various cash trays initialized during the current sales session (p. 725). CC Options Press this button to re-print the receipt for a credit card transaction before the settlement has been finalized (p. XX). You can also use this button to disable/enable the Credit Card Authorization interface (p. 706). (If you are having communication problems, you may wish to temporarily disable this interface. You can only enable the authorization interface if it has already been configured as part of your system.) Color Legend -- Press this button to determine the meaning of the different colored table or order buttons that appear on the main body of the Table Service and Delivery Status Screens (p. 692). (In the Bar Tabs Status Screen open order buttons are initially grey and then turn red when the check has been printed. Because these colors cannot be changed from the Backoffice Module, there is no Color Legend button on the Bar Tabs Status Screen.) Declare Tip - To modify declared tips, choose MISC from the main POS screen, then Declare Tips. ASI will ask you to choose an employee. It will then display their logins for the current pay period. If you are not using pay periods, it will display the logins for the past 2 days. Touch the login of interest and enter a new tip declaration amount. When Enhanced Password control is enabled, only the logins for the active employee are displayed (i.e., the employee who swiped into the system). Dining Area -- Press this button when you are in Table Service Mode to change the table buttons display from one Dining Area to another. (See page 645 for a definition of Dining Areas)

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DOS Command Press this button to type a DOS command or Windows executable that RESTAURANT MANAGER will execute at the active DOS prompt (p. 716) Drivers Press this button when you are in Delivery Mode to authorize one or more employees to be Delivery Drivers (p. 672 E-mail -- Press this button to retrieve e-mail messages for a particular employee (p. XX) Enable Settle Press this button to enable or disable the settlement function at a particular POS Station (p. 710). When settlement is disabled, the [SETTLE] button is greyed out and you cannot access the Settlement Screen from that particular POS station. Flash Report Press this button to issue a summary report of all sales activity during the current Sales Session (p. XX) Macro -- Press this button to create a new Fast Button Macro that will appear at the base of the active POS Status Screen. You can also use the [MACRO] button to enable or disable a previously defined macro button (p. 448). Money Drop Press this button to record a payment into the cash drawer by a delivery driver or by a waiter (when your system is set up for server banking). Paid In/Paid Out Press this button to open the cash drawer and make a note about any non-sale transaction where money is deposited into or removed from the cash drawer (p. 714) Price Level Press this button the change the prices that are charged for the various items on your menu from one price level to another (p. 702) Print All Press this button when you are in Table Service Mode or Delivery Mode to print a check for all outstanding orders assigned to a particular waiter or delivery driver (p. XX). Printer Redirect Press this button to redirect a prep printer. When you press the button, the list of prep printers will appear. Select the prep printer you wish to redirect followed by the prep printer you wish to redirect to. Re-load Sys Config -- Press this button after making adjustments to the system configuration from the Backoffice Module to ensure that the changes are applied to all subsequent transactions.

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Re-Print Press this button to reprint a check from a POS station after its been settled. A selection list is displayed on screen. Use the scroll buttons to highlight the desired order and press the print button to re-print the check. This option uses the existing reprint security level. Revise Settlement Press this button to change the payment type recorded on a particular settlement or to change the tip amount (p. 710). After revising settlement, ASI will print a receipt showing the original settlement information (before revising settlement) and the new settlement information (after revising). See section for Recalling a Closed check for more about Revise Settlement. Session Open/Close -- Press this button to open a new Sales Session (p. 721) or to close the active Sales Session (p. 722). Settle All Press this button when you are in Table Service Mode to settle all the open orders for a particular waiter to CASH. (p. XX) Show Resources Press this button when you are trouble shooting a particular POS Station to view the available System Resources, GDI resources, User Resources and Free Memory at that station (p XX). Tabs Displayed Press the button when you are in Bar Tabs Mode to filter the pending order buttons that appear on the Bar Tabs Status Screen (p. 658). Time Sheet Press this button to print a time slip for an individual employee (p. 495).
NOTE: You can also configure your system to print a time sheet automatically each time an employee logs off (p. XX).

Transfer Items Press this button when you are in Table Service Mode to transfer an order from one table to another (p. 705). You can also transfer a bar tab to a table but you must initiate the transfer from the Order Entry Screen, not from a Status Screen (p. 659). Transfer Tabs Press this button when you are in Bar Tabs Mode to transfer one employees open orders to another employee (p. 659). Transfer Tables Press this button when you are in Table Service Mode to transfer all the tables from one waiter to another (p. Error! Bookmark not defined.)

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View Employees Press this button to see a listing of all active employees on your payroll that highlights all those currently logged on to the system. View Tables -- Press this button when you are in Table Service Mode to see a listing (p. XX) of all open tables in the restaurant, the waiter serving the table and the customer name (if the order is linked to the frequent diner database). The Order Entry Screen When you open a new order from any POS Status Screen, RESTAURANT MANAGER calls up the main Order Entry Screen, which displays a touch button for every item on your menu, except pizzas with variable toppings. (The Pizza Order Entry Screen appears on page 717.)
Comment [AEM7]: ORDERENT.WMF

The Order Entry Screen is organized as follows: Status Bars The active POS Mode is displayed in a status bar at the top of the Order Entry screen along with the date and time. The status bar at the base of the Order Entry Screen shows the order number or table number, the number of the employee taking the order, the number of

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customers being served and whether the order is subject to sales tax. This information can all be edited. You can transfer the order to another employee (p. Error! Bookmark not defined.), change the customer count (p. 697) or change the tax rate (p. 706) by pressing the [MISC] button at the base of the Order Entry Screen. To transfer the items to another table or to another order (p. 705), you must exit the Order Entry Screen and press the [MISC] button at the base of the Status Screen. If a percentage discount has been applied to the order (p. 703), the applicable rate will also be displayed in the status bar at the base of the screen. If the order has been tagged with a special reference (p. 657), this text will also be displayed, as well.

Aside from Delete, the following order entry functions available in V12 now supports the tagged view approach: 2 for 1 Discount Clear 2 for 1 Discount Items Edit Modifiers Item Hold: [on] Item Hold: [off] Reorder Split Item Un-Split Item Price Adjustment On Discount Items, the Clear Discount option on the discount type selection no longer appears but can be done by setting the discount rate to 0%. Tagged approach is also observed in item reorder, simply tag the item(s) and click Misc->Reorder. However, if the option Reorder Drinks Only is checked, an item selection pop-up dialog will be displayed for the user to select the drinks and beverages on the check for reordering; non-drink items cannot be reordered even though they are tagged. Running Sub-Total The running sub-total below the view check area is touch enabled on v14 and later. Touching it brings up a display window showing the items, prices, taxes, discounts and check total. Changing Seat Numbers and Item Quantity This button area of the Order Entry screen provides the user a quick way of manipulating item seat number and quantity. With the Seat +/- and Qty +/buttons enabled, the Order Entry screen would look like the following:

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Seat +/- Buttons On v14 you can change the seat designation for one or more items by first tagging the item(s) on screen, and pressing the [Seat +] or [Seat ] buttons above the view check area. ASI does allow changing seat numbers for items that have already been sent to remote prep printers; however, to have the correct seat numbers printed on the prep ticket, you must resend the order. To display the Seat +/- buttons, the RMWIN->SetUp->Stations->POS Config>General->Order Entry->Advanced Seat Management option should be checked. Qty +/- Buttons To quickly change the quantity of one or more items, tag the item(s) of interest, then press the Qty + button to increase the quantity or Qty - to decrease the quantity. There are restrictions to this feature. For example, you cannot adjust the quantity for split items, or discounted items. You also cannot make quantity

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adjustments for pizzas or items that have already been sent to remote preparation areas or sold out items. If the Qty +/- button is clicked with no item currently tagged, will display change the global quantity count for ordering the next item. If Qty + is clicked, it would be like clicking on Misc->Qty->1 is selected. If Qty is clicked, like Misc->Qty->-1. Further clicking of Qty + and Qty would cause the global quantity to be increased or decreased, respectively. To display the Qty +/- buttons, the RMWIN->SetUp->Stations->POS Config>General->Order Entry Screen Options->Enable Qty + / - Buttons option should be checked. Menu Item Touch Buttons A touch button for each menu item in the active menu group appears on the body of the Order Entry Screen. (The name of the active menu group is displayed just above these buttons.) Simply touch one of these menu item buttons to add the item to the order. To change the active menu group, press the [GROUPS] button at the base of the screen (p. 628). You can also press the [GROUPS] button to change the active menu (p. 628). From the Backoffice Module, you can configure each POS station to default to the items in any menu group on any of the four main menus, or to the basic Menu Groups Screen (p.XX) (p. Error! Bookmark not defined.). Order Detail When an order is first opened, the area on the left of the Order Entry Screen is blank. As you touch appropriate menu item buttons, these items appear in the Order Detail Area. Qty The number in the Quantity column always defaults to 1 unless you change the quantity (p. 635) before pressing the menu item button. Items All items ordered, including modifiers and side dishes appear in the Items column. However, zero priced modifiers DO NOT print on the guest check or sales receipt unless you specifically configure your system to do so (p. XX). Sent

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The Sent column defaults to NO until you press the [SEND] button at the base of the screen. (If you have configured your system to automatically send all items when you exit the Order Entry Screen (p. XX), you need not press the [SEND] button. ) Price The price from the active price schedule will be entered in the Price Column. However, you can control and edit the applicable price in a variety of ways: You can press the [MISC] button to adjust the price of one or more of the items that have already been added to the Order Detail (p. 701) or You can apply the price from an alternative Price Level to a single item by pressing the [MISC] button on the Order Entry Screen BEFORE adding an item to the order (p. 702) Seat The Seat column displays zeros unless you have activated the Seat Management feature (p. Error! Bookmark not defined.) or split the check (p. Error! Bookmark not defined.). Total Price The total amount of the order appears under the Order Detail Area. This total includes all applicable taxes, discounts, and gratuities. If you wish to view these amounts separately, press the [MISC] button at the base of the Order Entry Screen and select the [VIEW] option (p. 704).

Function Buttons The following function buttons appear at the base of the Order Entry Screen: GROUPS -- Touch this button to change the menu items that are displayed on screen (p. 628). Touching this button allows you to display items in a different Menu Group on the active menu. It also allows you to change the active menu if you have configured your system with multiple menus or modifier menus as described on page Error! Bookmark not defined.. DELETE -- Touch this button to delete one or more item from the Order Detail area. You can configure your system from the POS Security Setup Form on page 457 to prompt for a password if the item is deleted after being sent to the food preparation areas or after the check is printed.

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NOTE: Although Pizzas do appear in the Order Detail area along with all other menu items, you cannot use the [DELETE] button to delete a pizza. Rather, you must return to the Pizza Order Entry Screen as detailed on page 717.

SEND -- Touch this button to send menu items to printers in the food preparation areas. If your system is configured to automatically send all new items to remote printers (p. Error! Bookmark not defined.), you will not need to use this button and it will be greyed out. See page Error! Bookmark not defined. for more information on ways in which you can customize the Send feature, especially if you are using the Delivery Module. PRINT -- Touch this button to print a guest check for the order that appears onscreen. There are many special print check features that can be activated as described on page Error! Bookmark not defined.. You can customize the format of the guest check as detailed on page 405.
NOTE: When you are in Fast Transaction mode, sales receipts print automatically when the order is settled and the [PRINT] button is greyed out.

MISC -- Touch this button to access the Miscellaneous Functions screen (p. XX) for the active POS Mode. From the Miscellaneous Functions screen you execute secondary POS functions like splitting a check, adding a suggested gratuity. All Order Entry Macros are created from the Miscellaneous Function screen, too (p. XX) SETTLE -- Touch this button to access the Settlement Screen (p. 229), record the method of payment and calculate change and tip, or to authorize an online credit card transaction (p. 706). CASH-- Touch this button to quickly record a cash settlement in exact change without stopping at the Settlement Screen to select a payment type or calculate the change due. SEAT -- This button appears only in Table Service mode and remains greyed out until you split a check or activate the Advanced Seat Management feature (p. Error! Bookmark not defined.). Touch this button to assign seat numbers to items on an order that has been split into multiple checks (p. 695). CUSTOMER -- This button allows you to access records in the customer database and link them to the active order. In the Delivery Service Mode it appears at the base of the Order Entry screen. In the other POS Modes this button is on the Miscellaneous Functions screen. Touch this button to link the order onscreen to a record in the customer database. QUIT Touch this button to quit the Order Entry Screen and return to a POS Status Screen.

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<User Defined Fast Buttons> -- You can add customized Fast Button Macros to the base of the Settlement Screen as described on page 448. There are eight Fast Buttons in the sample Order Entry Screen above.

Secondary Function Buttons on the Order Entry Screen If you press the [MISC] button at the base of any POS Status Screen, a selection of secondary function buttons appears.

The sample screen above is the Miscellaneous Functions screen that appears behind the Order Entry Screen when you are in Table Service Mode. When you are in Delivery Mode or Bar Tabs Mode some additional buttons appear on this Miscellaneous Functions screen. The listing below includes a description of these additional buttons: 2 for 1 Discount Press this button to select two items from the Order Detail Area and zero out the price on one of them (p. 703).

Comment [AEM8]: groupsel.wmf (Select group)

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Clear 2 for 1 In case you incorrectly apply a 2 for 1 discount on one or more items, RM provides the option of clearing all 2 for 1 discounts on a given check. From the order entry screen, press Misc followed by Clear 2 for 1. Customer Count Press this button to change the customer count on the active order (p. 697). The customer count on Delivery and Bar Tabs orders always defaults to 1. If you wish to split a bar tab into two checks you must first change the customer count. Here, you can choose between two ways: (1) by using a numeric keypad as shown below,

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or (2) by choosing the customer count from a selection list. The selection list requires 1 less keystroke because you do not need to press the Enter key. The customer count selection window is shown below:

See Enter Numeric Customer Count to configure the system for this mode. Unchecking this option will enable the selection list. To enter a customer count of 0, or a number greater than 9, press the Other key. A numeric keypad is displayed allowing entry of any desired value.

Delete Last Item Press this button if you want to delete the last item ordered. However, in this version, the last item ordered is automatically tagged, hence, hitting Delete button from the main Order Entry screen deletes the last item ordered. This option conforms to the security settings for deleting items (i.e., delete after print, delete after send). If a security level is set, the appropriate password is required to proceed. In a quick service environment using a real time Kitchen Display System (KDS), an item is sent to the KDS the moment the next item is ordered. Once an item

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is sent to the KDS, the security level required to delete the item is the same as Delete after Send. Therefore, if configured with the proper security levels, Delete last item can be used to delete the very last item without a password, but if an attempt is made to delete the second to last item, or any other item, then the security level to Delete after send is required. Discount Check Press this button to apply a percentage discount to the whole check. Discount Item Press this button to apply a percentage discount to a specific item(s) tagged on the view check. (see Discounting Items) Drivers Press this button when you are in Delivery Mode to authorize one or more employees to work as delivery drivers. Edit Menu item Press this button if you want to modify a menu item directly from POS. Be sure to display the group containing the item you wish to modify from the order entry screen before going to Misc and pressing this button. Choose the item you wish to change, and the POS program will lead you through a series of prompts to change the basic characteristics of the item. Note: You can only change the basic information for the item such as the description, price, button color, remote printer. If you need to change any of the advanced settings, you must do it from the Back Office. Edit Modifiers Press this button to edit the modifiers of the tagged item. RM will then display the item and its modifiers on screen. Please note, however, that this is not allowed for items that are already sent.
Tip: There are a number of ways to change modifiers during order entry. If an item has several popup modifiers, and you make an incorrect selection before the final modifier, RM displays a backup button to allow you to back up and change your selection. Once the final modifier has been selected however, you can either delete the item and start over, or select Edit Modifiers. For simple items, it may be faster to delete the item and start over, but for more complex items with several modifiers, it may be faster to Edit Modifiers.

To change or delete a modifier, simply press the corresponding modifier button. If the modifier was originally chosen from a pop-up list, the same pop up list is displayed on screen allowing you to choose a different modifier. In addition, a delete button allows deleting the modifier altogether. If the modifier was selected from a menu group (un-forced modifier), then all items from the same group are displayed on screen allowing you to choose a different one. You can change modifier selections as many times as you like.

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When you are finished, press OK to finalize your choices, or press Cancel to restore the modifiers to their original state. If you press the OK button, the item is moved to the bottom of the guest check. By doing so, you can add additional unforced modifiers to the item.

Employee Transfer Press this button to transfer the order onscreen to another employee who is logged onto the system (p. Error! Bookmark not defined.). Frequent Diner Press this button to link the order on screen to the customer database and credit a particular client with the purchase (p. 714). Guest Account Press this button to look-up Guest Account Number for a particular client as described on page 709. Info Press this button when you are in Delivery Mode to view details about the order on screen, including the amount of time it has taken to complete each stage of the order, the customer to whom it is being delivered, etc. (p. 690). Item Hold [off] / [on] / [toggle] By Holding items, you can selectively choose which items you wish to send to preparation printers. Items that are on Hold can be un-held and sent to preparation printers at a later time. (p. 272) Item Lookup Press this button if you are having difficulty locating a menu item from POS, you can do an alpha search to find the item. You will be presented with two choices for the search a quick search and a detailed search. Use the quick search to find all items that BEGIN with the letters you enter. For example, if you do a quick search on the word SHRIMP, it will find Shrimp Cocktail and Shrimp Fried Rice, but it will not find Stuffed Shrimp or Baked Shrimp because these items do not begin with the word shrimp. Use the detailed search to find all items that have your search string embedded anywhere in their description. Obviously, the detailed search takes somewhat longer than the quick search so you should use the quick search option if possible. Both search options will display the first 100 matches found. If you see the desired item in the search window, you can press the item to order it.

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Macro Press this button to create a new Fast Button Macro that will appear at the base of the Order Entry Screen. You can also use the [MACRO] button to enable or disable a previously defined macro button (p. 448).
NOTE: The macros you create in Table Service Mode will also be enabled when you are in Bar Tabs Mode and vice versa. However, the macros you create in Delivery Mode appear ONLY when you are in Delivery Mode.

Nav Buttons Press this button to Pizza Press this button to access the Pizza Order Entry Screen (p. 717). If you plan to use the Pizza Order Entry Screen it is highly recommend you create a Fast Button Macro to access this screen quickly. Plu Order Press this button if Price Adjust Press this button to adjust the price of one or more of the menu items that appear in the Order Detail Area of the screen (p. 701). NOTE: You cannot use this button to adjust the price of Pizzas. To reduce the price of a pizza you must add a fixed price discount to the order (p. 704). Price Level Shift Press this button to shift temporarily to a secondary price level. The price from this alternative price level will be applied to the next menu item you add to the order. Then the price level will shift back. If you wish to shift to an alternative price level for more than one menu item, you must return to the POS Status Screen as described on page 702. Print W/ Seat Subtotals Press this button to print a guest check with seat subtotals. In addition, Print with Seat Subtotals will show the auto gratuity amount for each seat. Note: when printing seat subtotals, the gratuity, discount, and taxes may have rounding errors when compared to the grand totals at the bottom of the check

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(e.g., if you add up the gratuity for each seat, it may differ from the total gratuity by a few pennies). Quantity Press this button BEFORE touching a particular menu item so that you can order that item in a quantity greater than one (p. 635). Re-Order Press this button to re-order any of the items that appear in the Order Detail Area of the screen (p. XX) Re-send Press this button if Re-AssignSeat(s) Press this button when you are in Table Service or Bar Tabs Mode if you wish to link particular menu items to particular customers or seats (p. 647). The customer count MUST be greater than one before you can re-assign seats. This feature works in exactly the same way the [SPLIT CHECK] feature works (p. Error! Bookmark not defined.). If you create seat assignments, the split check feature will automatically create separate checks for each seat. Recipe Look-up Press this button to look-up any of the recipes you have defined from the Backoffice Module (p. 704). The feature is most useful for looking up drink recipes at the Bar Station.
Note: On v14, you can print recipes to the local receipt printer. After pressing Recipe Look-up, press an item or use Search for an item not seen to view a recipe on screen. Press the Print button to send it to the receipt printer.

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Reference Press when you are in Table Service or Bar Tabs Mode to tag an order with text that identifies the order (p. XX). When you are in Bar Tabs Mode the reference appears on the order button and your system is usually configured to prompt you for a reference each time you open a new order. You can use this button to change the text that appears on an order button. When you are in Table Service Mode order reference is only visible from the View Tables Screen (p. XX) Revenue Center Press this button to change the Revenue Center to which the order is assigned (p. 697). Every time an order is opened, it is assigned to a default Revenue Center based on the POS Status Screen from which the order was opened (p. XX). You must use the [REVENUE CENTER] button to change this default Revenue Center for the Active order. Send to tabs Press this button if you want to transfer tables and/or fast transactions to Tabs. Remember that to use this feature, you must purchase the optional Tabs POS module.

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There are several reasons why this feature comes in handy. In a fast bar environment when the majority of transactions are Fast transactions, occasionally a customer might want to run a tab after youve already entered his order. Rather than void the transaction and ring in the items again, you can send the transaction to the Tabs module. Another example is in a busy table service environment, where a waiter might want to seat customers at a table before the cashier has settled the transaction. To quickly clear the table without actually settling it, the waiter can send it to the Tabs module. A final example is in a cashier banking environment that has a lot of split checks. When a cashier is finalizing one seat of a split check, other cashiers are not allowed access to the other seats on the table. If the table is sent to tabs, each seat becomes a separate tab and cashiers can access them simultaneously. On fast transactions RM will ask you to enter a tab reference to apply to the new tab. On tables, RM automatically uses the table number/seat number as the tab reference. Settle All Press this button when you are in Table Service Mode to settle to CASH all the open orders for a given waiter (p. XX) (not on list) Special Instr. Press this button to send special preparation instructions to the kitchen for any menu item you have already added to the Order Detail Area (p. 697) Split Check Press this button when you are in Table Service Mode to split an order into multiple checks (p. Error! Bookmark not defined.). If you wish to split an order from the Bar Tabs Status Screen into multiple checks, you must first transfer the order to a table. This button can also be like Split Tabs when you are in Tabs mode. Split Tabs feature requires the optional Table Service POS. The procedure for splitting a tab is identical to a table; the only difference, being, after completing the operation, Restaurant Manager creates individual tabs for each seat. The customer count is split between the individual seats. For example, if a tab with 4 customers is split into 2, each new tab will have 2 customers. If the customer count is not evenly divisible by the number of seats RM does the best it can while maintaining the correct total customer count. For example if a tab with

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3 customers is split into 2, RM will put 2 customers on the 1st tab and 1 customer on the second. Once a tab is split, it cannot be combined again. However, the items can be put back together by transferring the tabs to the same table. Split Item Press this button if you want to break up an item into fractions for billing purposes. For example, if 2 customers sitting at a table wish to split the cost of an expensive bottle of wine you can split the wine in two and assign one half to each customer. (see Splitting/Unsplitting an Item in POS) Suggested Gratuity Press this button if you wish to add a suggested gratuity to an order (p. 705). If you print or re-print the check after adding a suggested gratuity amount this amount will print on the check. The suggested gratuity amount also appears on the Settlement Screen. If your system is configured with Automatic Gratuities you may press this button to cancel the suggested gratuity. (not on list) Tax Table Press this button if you wish to apply alternative tax rates to the order onscreen (p. 706) Taxable Press this button if you wish to exempt the active order from any sales tax.

Timed Send Press this button to set a delay in sending tagged items to prep printers. See Delay Sending of Items to Prep Printers. Also see Canceling Timed Send. Transfer Items On v14 on Table and Tab modes, the user can transfer items from one table to another table or from one tab to another open tab. If all items from the source table or tab are to be transferred, the table or tab would be closed and the associated sales record will be voided. Depending on the security setting of the function, the user may be required for an adequate password.

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Table To Table In table mode, tag the items you want to be transferred and then hit on Misc>Transfer Items. A table selection dialog will pop-up showing the available tables. If the table to be transferred to is close, it will be opened following the usual procedure and prompts. If it is already open and is a split check, the available seats for the table will be shown on another pop-up dialog. The seat chosen will be the recipient of the items being transferred. If the source table is itself a split check and all the items have been tagged for transfer, the current (split) check will be removed from the table. Tab To Tab In tab mode, hit the tab you want some or all of the items to be transferred from. In order entry, tag the items you want to transfer then hit Misc->Transfer Items. A selection window will pop-up showing all the valid and open tabs. When the user selects the destination tab, the items will then be transferred to it. Un-split Check Press this button after you have split an order into multiple check to combine one or more of these split checks. Un-split Item Press this button if View Press this button to view details about the current order, including a breakdown of the total price that details any applicable taxed, discounts and gratuities (p. 704). The Settlement Screen You access the Settlement Screen from the Order Entry Screen by pressing the [SETTLE] button.

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The Settlement Screen is organized as follows: Methods of Payment A button corresponding to each method of payment accepted in your establishment is displayed at the upper right of the Settlement Screen. You can define these payment type buttons from the Forms of Payment Setup Form in the Backoffice Module (p. 191). To accept payment, simply press the button that corresponds to the type of payment presented by the customer. If more than one payment is presented for a single check, you may press multiple payment type buttons and record the amount tendered for each (p. 710.) Payment Detail Once you have indicated the form(s) of payment and entered the amount(s) tendered, a set of payment information buttons appear on the body of the screen. The sample screen above show one cash payment of $15.00 as well as a VISA payment of $15.00. You can click on any one of the payment buttons to adjust the amounts indicated, for instance to change the tip or cash back amount, etc. (If a form of payment has been defined so as NOT to allow cash back, this button will be greyed out.)

Comment [AEM9]: settle.wmf (Settlement screen)

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You can also touch the [DELETE] button at the base of the screen to delete the highlighted payment.
NOTE: Because the Smart Settlement feature was activated when the sample screen was generated, the VISA payment was automatically broken down into a payment of a tip of $11.18 on the check and a tip of $3.82. You can deactivate the Smart Settlement feature by pressing the [MISC] button at the base of the Settlement Screen (p. XX)

Summary Information The box at the lower right of the screen summarizes the order being settled. The amounts in this screen are shown in the base currency accepted in your establishement. If you accept payment in multiple currencies, you can press the [MISC] button at the base of the screen to display the amounts in the secondary currency (p. 709). Cash Tray If there are multiple cash drawers at the station where the check is being settled, this indicates which cash tray is receiving the payment. If there is only one cash tray, this number defaults to 1.

Order An order number is assigned to every order automatically in sequence. This number cannot be changed unless you transfer the items to another order (p. 705). The Order Number is not the same as the check number which is assigned to an order only when a guest check is printed. Sub-Total The aggregate price of all items on the order is displayed here. To change the amount of the sub-total, you must [CANCEL] the settlement and return to the Order Entry Screen where you can adjust the items or prices in the Order Detail Area. The tax rate is calculated as a percentage of this amount, as are discounts and most gratuities. Discount If a percentage discount has been applied to the order, the dollar amount of the discount is shown here. If you wish to apply new or additional percentage discounts to the order before settling, press the [MISC] button at the base of the Settlement Screen (p. 703).

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If a fixed dollar amount discount has been applied to the order, that amount is deducted directly from the Sub-Total above and is NOT displayed separately as a discount amount on the Settlement Screen. To verify a fixed dollar amount discount, or to add a new one to the order, you must [CANCEL] the settlement and return to the Order Entry Screen (p. 704). Tax The types of taxes applied to each individual menu item depend on the Menu Group Type or category that the menu item is assigned to (p. XX) The actual tax rate is based on the Revenue Center to which a particular order is assigned (p. XX) You can change the Revenue Center to which the order is assigned by pressing the [MISC] button at the base of the Settlement Screen. If you [CANCEL] settlement and return to the Order Entry Screen, you can make the sale tax exempt (p. 706). If you have defined a secondary tax table of alternative tax rates you can also return to the Order Entry Screen to apply these alternative tax rates to the sale (p. 706) Total The Sub-Total, Tax and Discount amounts are added together to calculate the total that must be paid to cover the order. Suggested Gratuity If you have activated the Automatic Gratuity feature, a gratuity amount is shown on the Settlement Screen for those checks that meet the minimums you defined when activating the feature (p.XX) You can also add a suggested gratuity amount to the order by pressing the [MISC] button at the base of either the Settlement Screen or the Order Entry Screen (p. 705). Total Due The Total Due amount includes the suggested gratuity amount above. If you defined the Automatic Gratuity function not to Allow Undertendering, the client must tender the Total Due. If you have allowed undertendering, the client need only pay the amount marked [TOTAL]. Total Base This base payment amount changes as you record payments. When you first access the Settlement Screen, the Total Base is zero. As you record payment(s) the payment amount(s) are totaled here.

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Balance/Excess The last line in this box indicates the balance still owed or excess payments made by the client. Function Buttons The following function buttons appear at the base of the Settlement Screen: DELETE Touch this button to delete the payment information buttons highlighted on the main body of the screen. If you press this button before you have selected the payment type and entered the amount tendered, a message appears saying There are no payments to delete. MISC -- Touch this button to access the Miscellaneous Functions screen for the active POS Mode. From the Miscellaneous Functions screen you execute secondary Settlement functions like applying a discount, combining checks for a single payment, etc. All Settlement Macros are created from the Miscellaneous Function screen, too (p. XX). The buttons on the Miscellaneous Functions screen are presented below. SUBMIT CC Touch this button to submit a credit card for authorization. This button is greyed out unless your system is configured with the online credit card authorization interface (p. XX) FINALIZE Touch this button when all payment information onscreen is correct and you wish to finalize the settlement and exit the Settlement Screen. CANCEL -- Touch this button to cancel settlement or to make an adjustment to the order before finalizing the settlement. <User Defined Fast Buttons> -You can add customized Fast Button Macros to the base of the Settlement Screen as described on page 448. In the sample Settlement Screen above, the button labeled [$15 Coupon] is a user defined Fast Button. Miscellaneous Settlement Functions The following function buttons supplement those visible at the base of the Settlement Screen. You can access these secondary function buttons by pressing the [MISC] button at the base of the Settlement Screen:

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These MISCELANEOUS function buttons work as follows: CCVOICE APPROVAL Press this button if your system is configured with online credit card authorization but the modem connection is not working and you wish to enter an authorization code manually (p. XX). This button is greyed out is your system is not configured with the interface to an online credit card authorization package. COMBINE Press this button to combine seats on a split check before settlement as described on page 651. CURRENCY Press this button to settle a check in a secondary currency as described on page 709. DISCOUNT Press this button to apply a percentage discount before settling the check as described on page 703.
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ENABLE CC AUTH Press this button to enable the Credit Card Authorization Interface (p. XX) MACRO Press this button to add a Fast Button macro to the base of the Settlement Screenor disable one of the macro buttons already displayed there. See page 448 for more information on creating macros. REVENUE CENTER Press this button to change the revenue center on the order before completing settlement as described on page 697. SMART SETTLEMENT Press this button to enable or disable the Smart Settlement Feature. The Smart Settlement feature uses the data on the Form of Payment Setup Form to determine when to assign excess payment amounts to the Tip or Cash Back categories. If you prefer SUGGESTED GRATUITY Press this button to add a suggested gratuity to the check. If you wish to print the check again with the gratuity amount on it, you must exit the Settlement Screen and press the [PRINT] button on the Order Entry Screen.

Basic POINT OF SALE Operations

You cannot begin recording sales transactions until you have opened a Sales Session (p. 721) and logged on at least one employee (p. 721), two procedures that can be easily executed from any POS Status Screen. The basic steps involved in recording a sales transaction are detailed below: Opening a New Order To access the Order Entry Screen you must open an order from a POS Status Screen, a simple process but one that is slightly different in each POS mode. The [TABLES], [TABS] and [DELIVERY] buttons at the base of each Status Screen allow you to move quickly between them.
NOTE: If you have enabled Enhanced Password Control (p. Error! Bookmark not defined.), you must press the [BEGIN] button at the base of the Status Screen or swipe your ID card BEFORE you can open an order.

Table Service Mode To open an order from the Table Service Status Screen (p. 598), simply touch the appropriate table button. RESTAURANT MANAGER will prompt for the employee number and the number of customers sitting at the table and then display the Order Entry Screen.

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Bar Tabs Mode To open an order from the Bar Tabs Status Screen (p. 654), simply touch the [NEWTAB] button. RESTAURANT MANAGER will prompt you to type in text that identifies the order and then display the Order Entry Screen. If you wish to simply number the orders in sequence, you can hit [ESC] instead of typing in a reference. Delivery Mode To open an order from the Delivery Service Status Screen (p. 668) simply touch the [ORDER] button and follow the prompts onscreen to identify the customer placing the order. (For more information on processing Delivery Orders, see p. 666.) If you are processing a carry out or pick-up order rather than a delivery order, you may have to press the [CANCEL] button to proceed directly to the Order Entry Screen as detailed on page 682. Quick Service Mode To operate in Quick Service Mode touch the [FAST] button at the base of any POS Status Screens. Begin the order simply by touching the appropriate menu item touch buttons, followed by the [CASH] or [SETTLE] buttons as described on page 710. Adding Items to a New Order When you open an order, the Order Entry Screen appears. You must use this screen to move among groups of menu item touch buttons and record the customers order by touching the appropriate items.
NOTE: Your system should already be configured with many Fast Button macros (p.448) that help you easily locate the appropriate menu item touch buttons. Because the Fast Button macros are unique to your system, however, the instructions below present only standard procedures.

The default display will on the Order Entry Screen can show either the menu item touch buttons from a particular Menu Group (as in the sample screen on page 605) or it will show the Menu Groups screen (below). (See page XX for instructions on defining the default display.) If menu item touch buttons appear onscreen, touch any that might be included in your customers order. Then press the [Groups] button at the base of the Order Entry Screen to call up Menu Groups Screen:

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The menu groups from the active menu are displayed on the main body of this screen. The button corresponding to the active menu is highlighted at the base of the screen. Touch the group button that includes the next set of menu items you wish to display on the Order Entry Screen. As soon as you touch a menu group button, RESTAURANT MANAGER returns to the Order Entry Screen and displays the items in the selected group:

Comment [AEM10]: groupsel.wmf (Select group)

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Again, to add an item to the order, simply touch the appropriate button. The item, price and a default quantity of 1 are displayed in the Order Detail Area on the left of the screen.
NOTE: The bottom row of function buttons are all examples of Fast Button macros. Many are used to switch the touch button display to another menu group. Notice too, that on the body of the screen is a button that reads [Next Cocktail Group]. See page XX for instructions on creating Next Group buttons.

Comment [AEM11]: itemsel.wmf (Select Item)

Advance Orders RM allows you to take orders days, weeks, even months before an event. This is a handy feature for catering and delivery operations where the customer calls in their order more than 1 day in advance. Note: If a customer phones in a delivery order and wants it delivered later the same day, it can be entered as a delayed send and does not have to be entered into the Advance Order Module. IMPORTANT: Item prices are charged when the advance order is entered; therefore, if the price of one or more items is anticipated to fluctuate, they should

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not be entered into an Advance Order unless you want to charge the current price of the item. Advance Order Setup The advance order module is an optional feature of Restaurant Manager. If you wish to use this feature, make sure to order the Advance Ordering option. To enable Advance Ordering go to Setup->Stations->POS Modes->Advance Orders. There are several options for configuring the advance ordering module.

To enable Advance Orders, check the Enable check box. This will cause a button to appear at the bottom of the POS screen to allow access to the Advance Ordering screen. When creating a new Advance Order, you can specify the default revenue center to use. Just double click on the Revenue Center field to change. You can also decide whether advance orders are automatically converted to Tabs or to Delivery Orders at the beginning of a new session. RM only converts orders that have the same date as the session open date. All other advance orders are left in the Advance Order window. If you choose not to convert orders automatically, they can be converted manually from POS.
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With the exception of possibly being converted to deliveries or tabs, Advance Orders are not tied to the session open/close operation whatsoever. So sessions can be opened and closed, regardless if there are Advance Orders. Creating/Managing Advance Orders The Advance Orders screen shows all pending Advance Orders in chronological order. Orders are displayed from top to bottom and from left to right.

To create an Advance Order, press the Order button from the main Advance Ordering Screen. RM will ask you to enter the Date and Time for the order. You must enter a date and time that is in the future. RM then displays the Order Entry screen where you have access to all the familiar order entry options such as ordering items, applying a discount, etc. You can also access the settlement screen to record the customers credit card information for future reference; however you can not finalize settlement without first converting the Advance Order to a delivery or tab. All changes you make to the advance order are automatically carried over to the Delivery order and/or Tab order after the order is converted. The settlement information is also retained.

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Converting Advance Orders Advance Orders can be converted to Deliveries or Tabs. The conversion can happen automatically at the beginning of each session, or it can happen manually; whereby, the user recalls an advance order and manually converts it to a delivery or tab. Automatic conversion is discussed above in Advance Order Setup. To manually convert an Advance Order, recall the order and press Misc followed by Convert Order. RM will give you the option of converting the order to either a Delivery or a Tab. If the order date is not the same as todays date, RM will display a warning message before proceeding. Once the order is converted, it automatically disappears from the Advance Order screen and appears on the Delivery or Tab screen depending on which one was chosen. Canceling Advance Orders If you wish to cancel an advance order, press Misc from the order entry screen, and select the option Cancel Order. This will erase the advance order from the system.

Modifying a Menu Item There are many times when you need to send extra information about a menu item to the food preparation areas. Medium Rare or House Dressing are examples of modifiers used in almost any restaurant. Side dishes like a House Salad that accompany an item at no extra charge are also modifiers. As are special requests like No Onions or Extra Salt When you define a menu item in the Backoffice Module you can link it to a Forced Modifier Pop-up Screen (p. Error! Bookmark not defined.). This means that each time you order this menu item from the POS Module you will be prompted automatically to select appropriate modifiers or side dishes. Forced Modifier Pop-up Screens are especially useful for different kinds of salad dressings, or the bread choices on a sandwich, etc. Other modifiers, however, like No Onions are not appropriate on Forced Modifier Pop-up Screens and should only be linked to menu items on an as needed basis. The sample screen below shows a Forced Modifier Pop-up Screen that appears everytime a hamburger is ordered. Simply touch the appropriate button to modify the menu item. You can link up to five Forced Modifier Pop-up Screens to any one menu item.

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Comment [AEM12]: groupsel.wmf (Select group)

To manually link a modifier like No Salt to a menu item: Order the item you wish to modify. Press the [GROUPS] button at the base of the Order Entry Screen to access the Menu Groups Screen. Press the button for the Modifier Menu that contains the appropriate modifier. (The Modifier Menu buttons are the four buttons at the lower right of the Menu Groups Screen.). Then press the button for the appropriate Modifier Group. When the Order Entry Screen reappears, press the modifier that you wish to link to the item you just ordered.
NOTE: When you select an item from a Modifier Menu, it is automatically linked to the last menu item selected. RESTAURANT MANAGER will not allow you to select an item from the Modifier Menus if all the standard menu items on the order have already been "SENT" to the food preparation areas.

You can create a Fast Button Macro (p. 448) that will automatically execute the steps above. If you wish to send a message to the kitchen that goes beyond any of the predefined modifiers, you can create a special note as described on page 697.

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Changing the Quantity By default, RESTAURANT MANAGER assumes that the desired quantity is 1. If you want to order 2 or more of a given item, you must specify the quantity BEFORE you order the item. Press [MISC] from the Order Entry screen, and select the "QUANTITY" option. RESTAURANT MANAGER displays several quantity selections. Simply press the appropriate quantity button.

To change the quantity to 21 or more, press the [MORE] button. A numeric keypad is displayed on screen allowing you to enter a quantity up to 99. The quantity selection only affects the very next item ordered. After an item is selected and the quantity is applied, the quantity automatically reverts back to 1 for the following item.
NOTE: If your operation requires frequent use of the "Quantity" function, it is recommended that you create a Fast Button macro for this purpose. Again, you must press this quantity Fast Button BEFORE ordering a menu item.

Comment [AEM13]: quantity.wmf (Quantity Selection)

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Deleting an Item To delete one or more items from the order on screen, press the [DELETE] button at the base of the Order Entry Screen. Then touch the button corresponding to each item you wish to delete.

If the item has already been sent to the prep area printers or if the check has already been printed, RESTAURANT MANAGER will request the manager password before deleting the item and allow you to tag the deletion with a predefined deletion code (p. Error! Bookmark not defined.)
NOTE: To delete a pizza from an order you must return to the Pizza Order Entry Screen (p. 717).

Comment [AEM14]: groupsel.wmf (Select group)

Sending an Order When you have selected all the menu items requested by the customer, check to make sure everything is correct then press the [SEND] button to send the order to printers in the food preparations areas. The item will be sent to print at the printers indicated on the Menu Items Setup Form (p. Error! Bookmark not defined.).

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If your system is configured to send items automatically as you exit the order (p. Error! Bookmark not defined.), you need not press the [SEND] button. If you have already sent part of an order to the food preparation areas, RESTAURANT MANAGER will not re-send that part of the order unless you have activated Re-send items features (p.Error! Bookmark not defined.). The Sent column in the Order Detail Area indicates which items have already been sent to printers in the preparations areas. If you wish to send different courses to the kitchen at different times, see the instructions on page XX. Adding Items to an Existing Order To add more items to an existing order, touch the table or order button on the POS Status Screen and the order is displayed on screen again. You may add additional items as necessary. When finished, press the [SEND] button to send the new items to the preparation printers. If the customer is re-ordering certain items, be sure to use the [RE-ORDER] button as described on page jen. Discounting Items Restaurant Manager POS allows you to selectively apply a discount to one or more items on an order. On v14, you are not allowed to discount items that are not enabled for the discount. For example, if you define a beverage discount that applies to beverages only, then you are not allowed to apply the discount to nonbeverage items. Accessing Item Discounts at the POS To perform item discounts, just tag item(s) from the view check, hit MISC then select the discount option you want.

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Special considerations: There are a number of order entry options that affect prices. They are: Price Adjust 2 for 1 discounts Discount Items Discount Check The first three options apply to 1 or more tagged items. If you hit: Price Adjust the affected item(s) cannot be discounted using 2 for 1 discount anymore. However, a Discount Item will supercede the original discount 2 for 1 Discount either a Price Adjust or a Discount Item cannot supercede this discount Discount Items the affected item(s) cannot be discounted using 2 for 1 discount anymore. However, a Price Adjust will supercede the original discount. Discount Check apply to all items on the check. Check discounts are always cumulative; i.e., it is applied to the price of the item after price adjustment and line item discounts. So for example, if you do an item discount for 50%, then do a check discount for 10%, the final price of the item will be 10% off the 50% discounted price; or 55% total discount. Note that Discount Check and Discount Items only apply to items that are flagged as discountable in the menu setup whereas Price Adjust and 2 for 1 Discount ignore the discountable flag in menu setup; i.e., even if an item is flagged as non-discountable you can still perform an item discount on it. Price changes can affect the automatic gratuity. Price adjustments, 2 for 1 discounts and item discounts always affect the gratuity calculation. The amount used in the calculation is always the amount after the price change. Check discounts however, may or may not affect the automatic gratuity amount, depending on a setting in system configuration (Setup->Stations->POS Config-> Auto Gratuity-> Basic Gratuity Options->Compute Gratuity Using). This setting determines whether to compute the gratuity based on the discounted amount, or the un-discounted amount. Tracking Discounted Items To track discounted items, check Enable Audit Trail under SetUp ->Stations>POS Config->Audit Trails.

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Splitting/Unsplitting an Item in POS How to Split an Item at the POS To split an item from the view check, tag the items you wish to split. Hit Misc then Split Item. You will then be prompted for the Split Quantity. Entering 2, will split the item(s) into halves, enter 3 to split it into thirds, and so on.

The split item(s) will be broken up according to the Split Quantity selected, and appear on the order entry screen with the corresponding fractional quantity. How to Un-Split an Item at the POS From the view check, tag the items you want to un-split. Note that you only have to tag one of the fractional quantities. Hit Misc, then Un-split Items. Note that you can only un-split items that have previously been split. Split Item Security You can limit the access to Split Item by setting the security level required to Split and/or Un-Split items. This is found under Set-Up->POS Order Entry->POS Functions Buttons Layout. On the "Function type:", click on "Order Entry Screen". On "Available Functions", search and click on "Split Item". On the right side, you can set the security level on the "Security Level" box.

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Hold Sending Items To hold item(s), simply tag from the view check. Hit Misc then Item Hold[on]. Held items are clearly shown in the view check, see below:

To Un-Hold Items From the view check, tag item(s) on Hold then press Misc, then Item Hold[off]. Securing the Hold Feature You can limit the access to the hold feature by setting the appropriate security level. This is found under Set-Up->POS Order Entry->POS Functions Buttons Layout. On the "Function type:", click on "Order Entry Screen". On "Available Functions", search and click on "Item Hold[ON]" or Item Hold[OFF]. On the right side, you can set the security level on the "Security Level" box. Printing a Check To print a check, simply touch the appropriate table or order button on the POS Status Screen to call up the Order Entry Screen. Then press the [PRINT] button
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at the base of screen. You can print a check as many times as you wish. When you print a check, the order is automatically assigned a sequential Check Number. The Check Number is independent of the Order Number. You can customize the information that appears on a check and the way the check is printed from the Backoffice Module (p. XX). From a different Setup Form in the Backoffice Module, you can also make some adjustments to the layout of the check (p. XX). You can also configure your system to print a sales receipt automatically when the order is settled (p. XX)

Table Service Mode

Most features and functions in the RESTAURANT MANAGER POS Module are common to the different POS Modes. These features and functions are described in the sections titled Basic POS Operations (p. 627) and Advanced POS Operations (p. 695). This section only describes those features and functions that are unique to the Table Service Mode. From the POS Modes Setup Form (p. Error! Bookmark not defined.) you can configure most operational defaults for the Table Service Mode. Other operational defaults, like prompting for the number of customers, must be configured from the Revenue Centers Setup Form (p. 252). The Table Service Status Screen When you are in Table Service Mode, you open new orders and track pending orders from the Table Service Status Screen:

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If you have activated Enhanced Password Control, the Table Service Status Screen has both an Idle Mode and an Active Mode (p. Error! Bookmark not defined.). If you have not activated Enhanced Password Control, the screen always appears in Active Mode as in the sample screen above Features that appear only on the Table Service Status Screen include:

Comment [AEM15]: MAINPOS.WM F

Table Buttons There is a touch button for each table in your restaurant on the Status Screen that shows at a glance, the status of the table. To open or edit an order, you simply touch the appropriate table button on the main body of the screen. When a table is empty, the button is blue. When an order has been placed, the table button turns gray. When the check has been printed, the button turns red.
NOTE: You can customize the way table buttons are displayed on the Table Service Status Screen from the Table Setup Form (p. 160). You can change the colors that show the status of each table from the Screen Colors Setup Form (p. 152).

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By default a number appears on each table button. From the Backoffice Module you can create a custom ID for each table of up to 6 alpha-numeric characters (p. XX). In the sample screen above the Table Button display has been customized to the show six booths and 5 round top tables in the bar section of the restaurant. Table Groups You can group the tables in your restaurant into different sections or Groups. Each Group can contain up to 40 table buttons. The 8 buttons under the Table Groups bar at the right of the screen allow you to switch the table display between these different sections of your restaurant. In the sample screen above the [BAR] table group is highlighted to indicate that the tables on display are in this section of the restaurant. From the Table Setup Form (p.160), you can create a label of up to 6 characters for each section button. Dining Area Status Bar The tables and table sections on screen all belong to a single Dining Area. The active Dining Area is indicated in the bar above the Table Display where, in the sample above, it says Tables in Dining Area 1. As described on page Error! Bookmark not defined., you can define up to 9 Dining Areas of 320 tables each. And you can configure each POS station to default to a different Dining Area. To display the tables and Table Groups from an alternate Dining Area, press the [MISC] button and select the [Dining Area] option (as described below). Bulletin Board At the upper right hand side of the Table Service Status Screen is a box that displays messages for all employees. Messages posted here must be entered in the Backoffice Module (p. Error! Bookmark not defined.).
NOTE: E-mail does not appear on the Bulletin Board. Employees can retrieve E-mail by pressing the [MISC] button followed by the [E-mail] button.

All other features of this Status Screen are common to all the POS Status Screens as described on page 598.

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Changing Dining Areas and Table Groups At any given moment the Table Status Screen (p. 598) displays up to 40 individual tables. You can change the tables displayed on screen by selecting another table group or another dining area. (See page Error! Bookmark not defined. for a discussion of table groups and dining areas.) The active dining area is displayed on the Table Service Status Screen in the grey bar just above the Table Buttons. Touch buttons for the eight table groups within the active dining area appear on the right of the screen. To change table groups simply touch one of these buttons. To change the active dining area: Press the [MISC] button at the base of the Status Screen. Press [CHANGE DINING AREA] and type in the number of the new dining area you wish to display on screen. Transfer Tables You can transfer all table orders opened by one waiter to any other waiter logged onto the system. Press the [MISC] button at the base of the POS Status Screen, then select [TRANSFER TABLES]. RESTAURANT MANAGER will prompt you to enter the number of the employee giving up his tables followed by the number of the employee accepting the tables:

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Depending on the way system security has been configured, you may also be prompted for a password. When prompted for a password you must enter the password of the employee giving up his tables OR any password with a security level higher than this employee. View Tables To view a listing of all the open tables in all the Dining Areas of your restaurant, press the [MISC] button at the base of the Table Service Status Screen:

Comment [AEM16]: transchk.wmf (transfer checks)

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This screen shows each open table in the active dining area, the waiter serving the table and whether or not the order has been tagged with a reference (p. 695) or linked to a record in the Frequent Diner/Customer database (p. 714). This screen provides a convenient way to see all open tables on a single screen. In the sample screen above you will notice that Booth 2 and Booth 6 have been tagged with a reference while Roundtop 4 has been linked to a record in the Frequent Diner database. You can use the scroll bar or the buttons at the right of the screen to navigate the list. Assigning Seat Numbers The Table Service Mode includes a Seat Assignment Feature to assist your wait staff in serving each individual customer at the table. This feature can also be used to help you prepare split checks. If you wish to use seat numbers on most orders, you should enable the "Advanced Seat Management" feature in the Backoffice Module. (p.Error! Bookmark not defined.). If you wish to use the Seat Assignment Feature on an
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occasional basis, you need not enable this feature. Instead you can simply press the [MISC] button at the base of the Order Entry Screen and select the [REASSIGN SEATS] option for those orders where you wish to assign seats (p. 648 ) When the Advanced Seat Management feature is enabled two seat buttons appear just above the Order Detail Area of the Order Entry Screen: .

Comment [AEM17]: seatasg.wmf (Seat Assignment)

The seat buttons are used to advance the active seat number up and down. The active seat number and the total number of seats are displayed between these two buttons. You can change the total number of seats by changing the customer count (p. 697) Press the [-] button to decrease the active seat number and press [+] to increase the active seat number. You must set the seat number BEFORE ordering the items you wish to link to that seat. The seat number is shown beside each item in the Order Detail Area. Re-Assigning Seat Numbers The Reassign Seats function is run off the same screen used to create Split Checks (p. Error! Bookmark not defined.). However, if you reassign seats, all

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the items on the order remain together on a single Order Entry Screen. Once you split the check each check is displayed separately. If your system is configured with Advanced Seat Management as described above, you can use the Reassign Seats function to correct any errors you may have made while assigning seats. If you have not enabled the Advanced Seat Management features, you must use this function to make the initial seat assignments, too. To change an incorrect seat assignment press the [MISC] button at the base of the Order Entry screen followed by the [REASSIGN SEATS] button to call up the Seat Assignment/Split Check screen:

Comment [AEM18]: seatrasg.wmf (Seat Reassingment)

The screen is divided into three main areas which are labeled with bars. Items not assigned to a particular seat appear under the Unassigned Items bar. Under the Seats bar is a button representing each seat at the table. The active seat is red. To change the active seat simply touch the appropriate seat button. Any items already assigned to the active seat appear under the Seat Items bar. To add unassigned items to the active seat, simply touch the appropriate button under the Unassigned items bar. To remove a menu item from the active seat, simply touch the appropriate item under the Seat Items bar.

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In the sample screen above, the seat [1] button under the Seats bar is red, indicating that seat one is the active seat. The three items currently assigned to seat 1 appear under the Seat One Items bar. Another three items have been moved from Seat 1 to the area the Unassigned Items bar at left. To change the seat assignment: Touch the seat button which is linked incorrectly to a menu item. Touch the menu item you wish to unlink from this seat. The menu item will move to the area under the bar labeled Unassigned Items. Touch the seat button to which you wish to re-assign the item. Touch the item button again to move it to the new seat assignment. As mentioned above, you can also use the Re-assign Seat feature to create initial seat assignments. In this case all the items on the order appear under the Unassigned Items bar when you first access this screen. To create an initial seat assignment using the Split Check/Reassign Seats screen: Record the entire order on the Order Entry Screen. Press the [MISC] button at the base of the Order Entry Screen followed by the [REASSIGN SEATS] button to call up the Reassign Seats/Split Check Screen. Touch each item that should be assigned to Seat 1. Each item you touch will move to the area under the bar labeled Seat One Items. Touch seat button [2]. Touch each item that should be assigned to Seat 2. Each item you touch will move to the area under the bar labeled Seat Two Items. Continue this process until all items have been assigned to a seat. Press the [REASSIGN] button at the base of the screen. Split Check See the chapter on Guest checks and Sales Receipts for instructions on splitting a single order into multiple checks. checkTo create an initial seat assignment using the Split Check/Reassign Seats screen:

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Touch each item under the Unassigned Items bar that should be assigned to Seat 1. Each item you touch will move to the area under the bar labeled Seat One Items. Touch seat button [2]. Touch each item that should be assigned to Seat 2. Each item you touch will move to the area under the bar labeled Seat Two Items. Continue this process until all items have been assigned to a seat. Press the [SPLIT] button at the base of the screen.
NOTE: If you make an error when splitting the checks and wish to move an item from one check to another, you must use the Re-assign Seats funtion (p. 648), not the Split Check function to rectify your error. NOTE: When "SEND" is pressed on a split check, all new items are sent to the food and beverage printers, including those on the "inactive" seats. So if you need to add items to several seats, you can change from seat to seat adding items as you go, then press "SEND" to send all items to the remote printers.

Un-Splitting a check Once you have split a check, RESTAURANT MANAGER allows you to merge all the items back onto one check while still maintaining the seat assignments. To un-split a check from the Order Entry Screen simply press the [MISC] button followed by the [UN-SPLIT] check button.
NOTE: Any discounts, gratuities and taxes applied to the first check are applied to the reconstituted check.

If you wish to merge two or more split checks but DO NOT wish to re-constitute the entire order on one check, you may combine checks for settlement on the Settlement Screen as described below. Combining Seats During Settlement If an order has been split into two or more checks, RESTAURANT MANAGER allows you to combine some or all of those checks for settlement purposes. For example, if a check is split into 4 seats, and the person on seat 1 decides to pay for seat 2, those seats can be combined at the settlement screen. To combine two checks from the Settlement Screen: Access the Order Entry Screen for one of the checks you wish to combine. Press the [SETTLE] button to call up the Settlement Screen. Press the [MISC] button at the base of the Settlement Screen. Press the [COMBINE] button to call up a prompt like the one below:
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Comment [AEM19]: combine1.wmf (combine seats 1)

Press the Seat button of the check you wish to combine with the check already displayed on the settlement screen. If you wish to combine a third check for payment, repeat steps 4 and 5, then proceed with settlement as described on page 229. Table Alerts You can configure your system to display a red Alert Icon on tables that require special attention. Alerts are triggered as follows when an expected event does not occur within a specified period of time: Customers have been seated at a table but their order is not processed A check has been presented to the customer but payment is not made To set the amount of time that should trigger the display of an alert icon: 1) Access the Station Configuration Setup Form (Setup Station Configuration) 2) Click on the [Search Settings] button at the base of the form 3) When prompted for a Search Term, type in ALERT which will call up the Search Results below:

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4) Highlight the line that reads # Mins for no items entered alert and type in the amount of elapsed time that should trigger an alert that the customers order has not been processed. 5) Highlight the line that reads # Mins for printed/not settled alert and type in the amount of elapsed time that should trigger an alert that the customers payment has not been processed. 6) If you have already defined multiple stations on the Station Configuration Form you must also click on the [Copy Settings] button and copy the new configuration settings to the other stations on your system. Click here to see a POS screen shot with the Alert Icon displayed on a table. Disabling Table Alerts If you wish to disable the Table Alert feature, follow the instructions above for enabling Table Alerts and in steps 4 and 5 set the number of minutes # Mins to zero. Changing the Alert Icon The default alert icon is a bitmap file named <Alert.bmp>: . If you wish to display a different Alert Icon, you may change this default on the Station Configuration Setup Form by searching for the <Alert Bitmap> setting and entering the file name of the alternative bitmap file you wish to use.

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Bar Tabs Mode

Most features and functions in the RESTAURANT MANAGER POS Module are common to the different POS Modes. These features and functions are described in the sections titled Basic POS Operations (p. 627) and Advanced POS Operations (p. 695). This section only describes those features and functions that are unique to the Bar Tabs Mode. When you are in Bar Tabs Mode you can open and track pending orders without assigning them to a particular table. Rather, you can number orders on a first in/first out basis or type in a reference text to identify each order. The Bar Tabs Status Screen is use in Bars, Discos and Pool Halls where a reference other than a check or table number is required. It is also appropriate for Drive-Thru operations where checks are processed on a "first-in/first-out" basis. From the POS Modes Setup Form (p. Error! Bookmark not defined.) you can configure most operational defaults for the Bar Tabs Mode. Other operational defaults, like prompting for the reference text displayed on the order button, must be configured from the Revenue Centers Setup Form (p. 252). Orders created as tabs can later be transferred to a table (p. 659). Bar Tabs Status Screen When you are in Bar Tabs Mode, you open new orders and track pending orders from the Bar Tabs Status Screen:

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Comment [AEM20]: tabs1 (Main Tab Screen)

To access the Bar Tabs Status Screen, from one of the other status screens, press the [TABS] button at the base of the active POS Status Screen. If you have activated Enhanced Password Control, the Bar Tabs Status Screen has both an Idle Mode and an Active Mode (p. Error! Bookmark not defined.). If you have not activated Enhanced Password Control, the screen always appears in Active Mode as in the sample screen above. Features that appear ONLY on the Bar Tabs Status Screen include:

Order Buttons The body of the Bar Tabs Status Screen displays buttons corresponding to each pending order. When there are no open orders the body of the screen is blank. The tabs screen can be thought of as a queue, where tabs are maintained in chronological sequence. The first (or oldest) tab is displayed in the upper left corner of the screen and newer tabs are displayed beneath it. When a tab is settled, it is cleared from the Bar Tabs Status Screen and all tabs after it are advanced forward in the queue to fill the void. If you have created more orders

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than can fit on a single screen [NEXT PAGE] and [PREV PAGE] buttons will appear that allow you to view multiple screens. To access any open orders, simply press the appropriate order button. You may access an open order as many times as you wish. Each order button on the Bar Tabs Status Screen is automatically numbered in sequence when the order is opened. This number is always displayed on the order button. You may also add a label or reference text that will appear on the order button (as on the sample screen above.) The reference is simply a note that can be used to identify the order such as the customer's name, their location in the restaurant, the color of their shirt, or any descriptive text that can differentiate this tab from all others. You are not required to label an order with a reference. And in establishments that process orders on a first in/first out basis there is no need to use references. However if you do wish to use the reference feature on a regular basis you can configure your system to automatically prompt for a reference text each time you open a new order (p. 252). If you do not activate this automatic prompt you can still manually add a reference to the touch button as described on page 695. When an order is first opened the order button is gray. When the check has been printed, the button turns red. Tab Filter Status Bar The order touch buttons that appear on the body of the Bar Tabs Status Screen can be filtered at each POS Station on criteria like single employee or this POS Station Only. You can set a default filter for each station from the Backoffice Module (p.Error! Bookmark not defined.). You can also change the filter temporarily by pressing the [MISC] button at the base of the Bar Tabs Status Screen (p. 658). The active filter is displayed in the grey bar just above the order buttons. (In the sample screen above, the filter is set to All Tabs) Bar Tabs Function Buttons The following function buttons appear ONLY on the Bar Tabs Status Screen: NEW TAB Touch this button at the base of the Bar Tabs Status Screen to open a new order. TABS DISPLAYED Touch the [MISC] button at the base of the Bar Tabs Status Screen followed by this button on the Miscellaneous Functions Screen, to

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select the filter you wish to apply to the order buttons displayed at the active POS Station. TRANSFER TABS Touch the [MISC] button at the base of the Bar Tabs Status Screen followed by this button on the Miscellaneous Functions Screen if you wish to transfer all the tabs opened by one employee to another employee (p. 659).
NOTE: See page Error! Bookmark not defined. for a description of all other buttons that appears on the Bar Tabs Status Screen and the Miscellaneous Functions screen.

Open a New Tab To open a new order from the Bar Tabs Status Screen, press the [NEWTAB] button at the base of screen. You may be prompted to enter an employee ID number (p. XX) And a touchscreen keypad will usually appear prompting you to type in a reference text of up to 25 characters:

The reference text you type will appear on the order button on the Bar Tabs Status Screen along with an order number that is assigned automatically and in sequence. The order number is assigned whether or not you enter a reference text. If you prefer not to type in a reference text, simply press the [CANCEL] button to exit the touchscreen keypad and proceed directly to the Bar Tabs Order Entry Screen (p. 605) where you should process the customer order as described in the section on Basic POS Operations (p. 627.

Comment [AEM21]: tabs2 (Tabs, enter reference)

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You will only be prompted for a reference when you first open an order by pressing the [NEW TAB] button. To access an order that is already opened you should press the order button itself which will bring you directly back to the Order Entry Screen. Tabs Displayed You can filter the pending orders displayed on the Bar Tabs Status Screen at a given POS station. The filter options include: Display ALL tabs Display all tabs created at this station Display all tabs for a specific employee The default filter for each POS station can be configured on the POS Modes Setup Form (p. Error! Bookmark not defined.). However, you can also change the filter for each POS Station from the POS Module. To change the tab buttons displayed on the Bar Tabs Status Screen at an individual POS Station: Press the [MISC] button at the base of the Bar Tabs Status Screen. Select the [TABS DISPLAYED] option to view popup menu below Press the appropriate filter button.

NOTE: If you select [SINGLE EMPLOYEE] you will also be prompted to enter the Employee ID number. This filter option works best in systems configured with Enhanced Password Control (p. Error! Bookmark not defined.). When Enhanced Password Control is activated, the system knows the employee number (based on the password) and can automatically display the tabs opened by each employee and automatically assign the employee number when creating a new tab.

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Transfer a Tab to a Table In a bar/restaurant operation, it is common for customers to have a few drinks at the bar while waiting for a table. When the table becomes available, items on the bar tab can be transferred to the table. To transfer a tab to a table: Press the appropriate order button on the Bar Tabs Status Screen to open the bar tab you wish to transfer. Press the [MISC] button at the base of the Order Entry Screen. Select the [TRANSFER TO TABLE] option. RESTAURANT MANAGER will then display the following screen and prompt you to select the table to which the tab should be transferred:

Comment [AEM22]: tabs6 (Transfer to table)

If you select an unopened table to receive the tab, RESTAURANT MANAGER will prompt you for the number of customers and the number of the employee who will be serving the table. Depending on the security configuration of your system, you may also be prompted for the employees password. If you transfer the tabs to a table that is already open the items from the tab will automatically be added to the table order. Transfer Tabs to another Employee When you are in Bar Tabs Mode you can transfer tabs to tables in the restaurantIn addition to transferring tabs to tables, RESTAURANT MANAGER provides the option of transferring tabs from one employee to another. There are

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two ways of making the transfer. One method transfers a single tab, whereas the other method transfers all tabs. To transfer a single tab from one employee to another: Press the appropriate order button on the Bar Tabs Status Screen to open the bar tab you wish to transfer. Press the [MISC] button at the base of the Order Entry Screen. Select the [EMPLOYEE TRANSFER] option and type in the ID number of the employee receiving the tab. (You may also be prompted for that employees passcode or another passcode at a higher security level.) To transfer ALL tabs from one employee to another: To transfer all tabs opened by one employee to another employee: Press the [MISC] button at the base of the Bar Tabs Status Screen. Select the [TRANSFER TABS] option . RESTAURANT MANAGER will prompt you to first enter the number of the employee to transfer FROM, and then enter the number of the employee to transfer TO.
NOTE: If you have set a security level greater than zero for "Transfer checks/bar tab to another employee (p. 457), RESTAURANT MANAGER will prompt for a password before transferring the tabs. You must enter the password of the employee receiving the tabs OR any other password of a security level equal to that of this employee.

Tab Preview Mode This is a browse utility that displays information about a tab. Items for a tab is displayed in another window. User can select another tab or go into Order Entry mode. Option is available only in Bar Tabs miscellaneous. Screenshot of the tab preview dialogue

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Delivery POS
(A PORTION OF THIS SECTION INSERTED IN CHAPTER ON SCREEN LAYOUT..) The Delivery screen is divided into two main parts. Orders are displayed on the left and drivers are displayed on the right.

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By default, the system will allocate the majority of the screen for displaying orders and a relatively smaller portion for displaying drivers; however, these portions can be changed along with the number of buttons in each section. The following parameters located in RMWin->Setup->Station configuration can be used to customize the main Delivery screen to suit your needs. Space for driver display (percentage) This option defines the percentage of the screen width to use for displaying drivers. A larger value allocates more screen real estate for drivers, but reduces the space available for displaying orders. Number of rows for order buttons, Number of columns for order buttons These options define the number of rows and columns for displaying delivery orders. More rows and columns allows displaying more orders on screen at once, but results in smaller buttons. Using too many rows and/or columns results in very small buttons and could cause the text to overflow the buttons. Number of rows for driver buttons, Number of columns for driver buttons These options are similar to the options above, but they apply to drivers.

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Driver Management The driver buttons are color coded to indicate driver status -- green indicates availability to take orders, and red indicates that a driver is out on a run. Each driver button also shows a time and duration. Depending on the driver status (i.e. green or red button), the time refers to when the driver became available, or when he/she was assigned an order. For example, a green button with 3:21 PM (4.3 mins) indicates that at 3:21 PM (4.3 minutes ago), the driver became available to take deliveries. On a red button, the same text would mean that the driver was assigned an order at that time. Red buttons (drivers that are out on a run), also show the order numbers that are assigned to the driver. Prioritizing Drivers The Delivery module provides the ability to prioritize your drivers so orders are assigned to each driver in turn. To enable driver prioritization, you must check the option Prioritize Drivers located in RMWin->Setup->Station configuration. When this option is checked, drivers are displayed in chronological order so drivers that clock in first are at the top. When a driver is assigned an order, he is moved to the bottom and changed to a different color. Upon returning from a delivery, the driver must select the Driver Return option, which places him back in line to take another order. If Prioritize Drivers is not checked, then drivers are displayed in numerical order based on their employee number. Drivers become red (not available) whenever an order is assigned to them. Drivers become green (available) after each of the following operations: Clocking in Returning from break Auto cash settle Driver return In each case, the drivers time stamp is updated and their place in the queue is adjusted to be in chronological sequence. Driver Options When a driver button is pressed, the following options are displayed.

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The View Orders option displays a scroll window showing all the orders assigned to the driver for the current shift.

You can use this for informational purposes, or you can recall an order by highlighting it and pressing the Recall button. The Driver Return option puts the driver back in line to take delivery orders.

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The View Map option is only available if your system is configured with the optional mapping interface. It allows viewing maps and printing driving directions for making deliveries. Assigning Orders To assign orders to drivers, press the Assign button. Depending on the security setting, the system may require a password to access this function. While in Assign mode, the screen looks essentially the same, except the status bar flashes the word ASSIGN and there are fewer function options at the bottom of the screen.

Orders are tagged by pressing the corresponding button. Tagged orders appear depressed and are changed to a different color. Orders can be un-tagged by pressing the button again. Once the desired orders are tagged, they can be assigned to a driver by simply touching the desired driver button. Whenever one or more orders are tagged, then touching any of the driver buttons causes the tagged orders to be assigned to the chosen driver. If no orders are tagged, then touching a driver button displays driver options as described in the previous section.

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Several configuration parameters (located in RMWin->Setup->Station Configuration) will affect the behavior of the assignment operation. They are described below. Confirm before assigning orders to drivers If this option is checked, then the system will ask you to confirm each order before assigning it to the driver. Print Check on Assign This option causes a guest check to be printed for each assigned order. Unassigning Orders If you mistakenly assign an order to a driver, or if you assign an order to the wrong driver, you have two options. You can either assign the order again to the correct driver, or you can Unassign the order. To Unassign the order, first recall the order, and pressing MISC on the Order Entry screen, followed by Unassign Order. You will be asked to confirm your intentions before the order is unassigned.

Delivery Module
The Delivery POS Module is useful for tracking orders that are called in for delivery or pick-up. When processing call-in orders, the system gives you access to a complete customer database (indexed by phone number) that allows you to track name, address, driving directions, map quadrant, previous order detail and total purchase information. You can also use the Delivery Module to track counter service or eat-in transactions. If you use the Delivery Module for non-delivery orders (including pick-ups that are called in), you must configure your system with more than one Revenue Center for tracking these different orders and customizing the way your system processes them (p. XX) Whomever installs your delivery system will configure it to suit your particular needs and help you identify what Revenue Centers you should define. Most system configuration is done on four key setup forms in the Backoffice Module: Revenue Center Setup Form The fields on this setup form (p. 252) allow you to create different Revenue Centers for different types of transactions and then specify how orders linked to each Revenue Center are processed. For instance, you should create a Delivery Revenue Center in which the Require ASSIGN option is activated to ensure that each delivery order is assigned to a delivery driver. For carry-out or eat-in business, you must create a revenue center that does not require a driver be assigned to the order. Prompt for telephone number is another feature that

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should be activated for the Delivery Revenue Center and deactivated for other non-delivery revenue centers. Delivery Quick Service POS Options From the POS Modes Setup Form (p. Error! Bookmark not defined.) you define the default Revenue Center for processing orders at each POS Station. Other fields on this form allow you to set defaults for the way orders are identified and displayed on screen, etc. All these defaults can be set differently for different POS Stations. For instance, you may wish to create one station that handles mostly eat-in and carry out orders (and therefore does not prompt for phone number, etc.), or you may wish to create an expediters station that always displays the Map Code for each order so that it is easier to assign the orders to drivers in a geographically rational way. Customer/Freq. Diner Setup Form The fields on this form (p. Error! Bookmark not defined.) allow you to create data entry defaults for the Customer Database. This default information appears each time a delivery order is opened and can be accepted or edited as necessary. Typically this information includes city state, zip code and area code and other information relevant to your service area. Street Database Setup Form To fully benefit from the RESTAURANT MANAGER Delivery Module, it is imperative that you purchase a detailed map of your service area and enter all the streets on the map into RESTAURANT MANAGERs Street Database (p. 527). This database links each street name to the quadrant in which it appears on the map, a Street Code and basic driving directions. The street database allows you to automate the process of taking customer information over the phone. Other key features that should be activated for the Delivery Module include: Print Cust/Freq Diner Info (on guest check) This feature (p. Error! Bookmark not defined.) prints customer info on the check so the delivery drivers can see the customers name, address and phone number, etc.

Send Cust/Freq. Diner info (to food preparation areas) This feature (p. Error! Bookmark not defined.) sends customer info to the kitchen so each order can be identified when it leaves the kitchen.

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Enable SENDing Item to Prep Areas This feature (p. Error! Bookmark not defined.) enables the SEND function that allows the POS stations to communicate with the kitchen. Detailed Employee Revenue Report at Logout This feature (p. 498) allows you to print a detailed Revenue Report for reconciling with each delivery driver when he ends his shift. You may configure your system to print this report only at one POS station (where the drivers clock out) and not at another (where the bus boys clock out) It is also typical that some features be DEACTIVATED in the Delivery Module, especially the following: Sort/Total on Check If this feature is turned on, pizza toppings and other menu item modifiers are listed separately from the pizzas and menu items themselves. Enhanced Password Control Because delivery orders are ultimately assigned to an employee (a driver) other than the one that took the phone order, Enhanced Password Control is not particularly useful at POS Stations where orders are being entered. You may wish to activate this feature at POS stations where orders are settled. Advanced Seat Management This feature causes extra touch buttons to appear on the Order Entry Screen that cannot be used in the Delivery Module. Delivery Status Screen When you are in Table Service Mode, you open new orders and track pending orders from the Table Service Status Screen:

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Comment [LW23]:

If you have activated Enhanced Password Control, the Delivery POS Status Screen has both an Idle Mode and an Active Mode (p. Error! Bookmark not defined.). If you have not activated Enhanced Password Control, the Delivery Status Screen always appears in Active Mode: Features that appear ONLY on the Delivery Service Status Screen include:

Order Buttons The body of the Delivery Service Status Screen displays buttons corresponding to each pending order. When there are no open orders the body of the screen is blank. The orders on the Delivery Status Screen are maintained in chronological sequence. The first (or oldest) order is displayed in the upper left corner of the screen and newer orders are displayed beneath it. If you have opened more orders than can fit on a single screen [NEXT PAGE] and [PREV PAGE] buttons will appear that allow you to view multiple screens.

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All delivery orders are linked to a record in the customer database. Various fields from the customer database can be included on each delivery order button, including the customer name, address and delivery map code. Non-delivery orders need not be linked to a record in the customer database. However you can still label non-delivery orders with a reference just like on the Bar Tabs Status Screen. All order buttons on the Delivery Status Screen are automatically numbered in sequence when the order is opened, regardless of whether the order is a delivery order or a non-delivery order. This order number and the number of the employee handling the order are always displayed on the delivery order buttons. The order buttons on the status screen change color as their status changes. From the Delivery Status Screen you can view a color legend detailing which color indicates which condition (p. 692). From the Backoffice Module (p. 152). you can customize the colors used to show each of the status codes listed below: Un-Assigned until the kitchen finishes preparing an order it is Unassigned Assigned when an order is assigned to a driver for delivery it is Assigned (p. 686) Settled when payment has been processed via the Settlement Screen the order is Settled Alarm Condition -- When a pre-defined amount of time has passed and an order has still not been assigned to a driver, the order is in an Alarm Condition (p. XX) Delayed Send when an order has been taken and tagged for delivery at some specified time in the future it is a Delayed Send until (at the specified time) it is sent to the food preparation area. (p. 683) To access any open orders, simply press the appropriate order button. You may access an open order as many times as you wish. Order Button Filter Bar The order touch buttons that appear on the body of the Delivery Service Status Screen can be filtered at each POS Station on criteria like single employee or assigned orders only, etc. You can set a default filter for each station from the Backoffice Module (p.Error! Bookmark not defined.). You can also change the filter temporarily by pressing the [FILTER] button at the base of the Delivery Service Status Screen (p.693). The active filter is displayed in the grey bar just above the order buttons. (In the sample screen above, the filter is set to Un-Settled Orders) Delivery Service Function Buttons

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The following function buttons appear ONLY on the Delivery Service Status Screen: ORDER Touch this button to open a new delivery order (p. 677) or a new eatin, pick-up or carry out order (p. 682). INFO Touch this button and then touch an order button to view detailed data from that order (p. 690). FILTER Touch this button to filter the orders that appear on screen at the active POS Station (p. 693). The filter can help you locate a particular order when there are many open orders pending. ASSIGN Touch this button to assign one or more delivery orders to a designated delivery driver (p. 686). AUTO CASH SETTLE Press the [MISC] button at the base of the Order Entry Screen followed by this button to settle to CASH all the open orders for a given delivery driver (p. 692) BUTTON INFO Press the [MISC] button at the base of the Order Entry Screen followed by this button to change the information displayed on the order buttons (p. 694). (On delivery orders this information is taken from the associated record in the customer database and includes name, address, delivery map code, etc. On non-delivery orders, you can display only the reference text and the elapsed time.) CHANGE SEAT Press this button when you are processing a consolidated order in Delivery Mode and you wish to keep each persons order separate and print a sub-total for each person on the check. (p. XX) DELAYED SEND Press this button when you are in Delivery Mode to set a specific time to send the order on screen to the food preparation areas (p. 683). You must select a time that will fall during the active sales session DRIVERS Press the [MISC] button at the base of the Order Entry Screen followed by this button when you are in Delivery Mode to authorize one or more employees to work as delivery drivers.
NOTE: See page Error! Bookmark not defined. for a description of all other buttons that appears on the Bar Tabs Status Screen and the Miscellaneous Functions screen.

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Driver Management The Delivery module provides a number of features for prioritizing and tracking your drivers. When drivers clock in, they are put into a queue. The queue is kept in chronological order so drivers that clock in first are at the front of the queue. When a driver is assigned to an order, he is moved to the end of the queue and changed to a different color to indicate he is out on a delivery. Upon returning from the delivery, the driver must select the Driver Return option in MISC, which places him back in the queue and makes him available for another delivery. To view the driver queue press the Misc button on the main Delivery screen and select the View Drivers option. A screen similar to the one below is displayed.

In this sample screen, there are 5 drivers clocked into the system. Each button shows the name and number of the driver and the time they were placed in the queue. The first three are green to indicate that they are available for taking deliveries. The last two are red to indicate they are out on deliveries. The red buttons also show the delivery numbers currently assigned to the drivers.

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Employee 2 has been waiting the longest (28.3 minutes) and is hence at the top of the list. Although it is not mandatory, the driver dispatcher would normally assign the next order to the first person on the list. Drivers become red (not available) whenever an order is assigned to them. Drivers become green (available) after each of the following operations: Clocking in Returning from break Auto cash settle Driver return In each case, the drivers time stamp is updated and their place in the queue is adjusted to be in chronological sequence. To get more information on a particular driver, press the corresponding button and a scroll window appears with all the orders for the driver of interest.

If you prefer NOT to prioritize drivers and simply have them displayed in numerical order according to their employee number, go to RMWin->Setup>Stations->POS Modes->Delivery/Quick Service and uncheck the box Prioritize Drivers. Assigning Multiple Orders at Once The driver assignment function is geared towards assigning one order at a time. After touching an order, the driver list appears, then you select the driver to

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assign the order to. If you want the ability to tag multiple orders and assign them all at once to the same driver, go to RMWin->Setup->Stations->POS Modes>Delivery/Quick Service and check the box Assign multiple orders to drivers. In this mode, you can tag (and un-tag) multiple orders, then press the Assign button to assign multiple orders at once. Unassign Driver If you mistakenly assign an order to a driver, or if you assign an order to the wrong driver, you have two options. You can either assign the order again to the correct driver, or you can Unassign the order. To Unassign the order, first recall the order, and pressing MISC on the Order Entry screen, followed by Unassign Order. You will be asked to confirm your intentions before the order is unassigned. Customer Note You can enter a note for a customer without having it printed on the receipt. The Customer Note field is for keeping sensitive information that you do not wish the customer to see. For example, if a customer has written a bad check, you might not want to accept personal checks from him in the future.

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Designate Drivers In order to properly operate your Delivery Module, you must designate certain employees as delivery drivers. Designating an employee as a driver simply means that the employee is authorized to deliver orders and that RESTAURANT MANAGER must track the orders they deliver in special ways. Designating a driver does NOT mean you are giving a job title of Driver (Job titles and pay rates are assigned in the Employees Setup Form described on page 477). And it does NOT mean you are clocking in a driver for a work shift (p. 488). Rather, it means that you are authorizing a particular employee to work as a delivery driver. You can designate an employee as a driver from the Delivery Status Screen by pressing the [MISC] button followed by the [DRIVERS] button. The Driver Designation screen will appear:

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If the employee(s) you wish to designate as drivers have already clocked onto the system, their name(s) will appear on Driver Designation screen. If the name is on a red touch button, they are already authorized to work as delivery drivers. If their name is on a grey button they are not designated drivers. Each time you touch one of these employee buttons, the color toggles between red and grey and the employees status as a driver is changed instantly. The following function buttons appear at the base of the Driver Designation Screen: View Press this button to view a list of all the employees on your payroll with an X beside those who are designated as drivers (p. XX) Other Press this button to authorize an employee as a driver when the employee is NOT currently logged onto the system. When you press the

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[OTHER] button you will be prompted to enter the ID number of the employee you wish to designate as a driver. If you do not know this ID number, you must consult the Employee Setup Screen (p. XX). Cancel -- Press this button to exit the Driver Designation Screen without recording any of the changes you have made in the employee(s) status as a driver. OK Press this button to record all the new driver designations you have recorded from this screen.

Open Delivery Orders To open a new delivery order: Touch the [ORDER] button at the base of the Delivery Status Screen to call up the Telephone Entry Screen. Type in the telephone number of the caller. (NOTE: You can type in the whole phone number or, if you have pre-defined local area codes and pre-fixes (p. Error! Bookmark not defined.), you can press the [LOOKUP] button to select the appropriate area code and prefix.) If the phone number is already in the database, the system will display all the information in the customer record and give you the option of editing or confirming the information as correct. If the phone number is NOT in the database, you must create a new customer record as described on page 678 below.
NOTE: At this point your system may also ask you if you wish to create a new order based on the items in the last order the customer placed. This prompt only appears if you have activated the Last Order Recall feature (p. Error! Bookmark not defined.).

When the Order Entry Screen appears (p. 605), touch the appropriate Menu Item touch buttons to record the customer order. Or access the Pizza Screen to order a pizza (p. 717). Press the [SEND] button on the Order Entry Screen to send the order to the food preparation areas. When the order has been prepared and is ready for delivery, press the [ASSIGN] button at the base of the Delivery Status Screen and proceed with the directions on page 686. Once the driver has delivered the order and accepted payment from the customer you may settle each check individually as described on page 229. Or
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you may process multiple cash payments automatically as described on page 692. Link Orders to Customer Database The Delivery Module allows you to link delivery orders to records in a Customer Database (p. 515). You can access the customer record you wish to link to a particular order by entering the customers phone number in a special Telephone Entry Pop-up Screen. In most delivery systems this pop-up appears automatically every time you open a new order. You can also access the pop-up manually by pressing the [CUST] button at the base of the Order Entry Screen.
NOTE: From the Table Service Module you can access records in this same Customer Database by pressing the [MISC] button at the base of the Order Entry Screen and selecting the [FREQ DINER] option (p. 714).

If you defined an area code or telephone prefix default in Backoffice Module (p. Error! Bookmark not defined.), these defaults appear in the Telephone Entry Pop-up. You may enter the phone number in one of three ways:

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Manually type in the telephone number. (If necessary you can press the [BS] key to erase the default prefix.) Press the [LOOKUP] button to select from a list of the telephone prefixes in your service area and then type in the last four digits of the number. Press a hot button to automatically read the number off a Caller ID Device (p. Error! Bookmark not defined.). If the telephone number you enter is already in the database, the system displays all the information in the customer record and gives you the option of editing or confirming that the information as correct. If you have activated the Last Order Recall feature, you are also given the option of creating a new order based on the items in the last order the customer placed (p. Error! Bookmark not defined.). Once you answer these prompts, the order is linked to the customer record and the Order Entry Screen appears.
NOTE: If you think you may have assigned the order to the wrong record, you can access the customer record again by pressing the [CUST] button at the base of the screen.

When you use the Telephone Entry Pop-up to enter a number that is not already in the database, RESTAURANT MANAGER prompts you to create a new record by typing in the customer name and street number.
NOTE: DO NOT type the street name into this dialogue box.

After you type in the street number, RESTAURANT MANAGER calls up the Street Database (p. 527) to automatically add the street name, Map Code, Street Code and basic driving directions to the customer record:

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Type the first few letters of the street name to locate the correct street name on the list or use the cursor keys on the keyboard to move through the alphabetical street listing and press [ENTER]. RESTAURANT MANAGER then displays the full customer record so you can enter information in additional fields.
NOTE: If the customers street does not appear in the street database, you must press the [ESC] key to exit the street database and manually enter the street name into the address field on the customer record.

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In our example above, the first line of driving directions was taken from the street database. The second two lines are specific to this customers record.
NOTE: You cannot edit the information in the Purchase Count and Purchase Total fields from the POS Module. To edit this fields you must access the Customer Database from the Backoffice Module (p. 523). From the Backoffice Module you can also access the Birthdate field and the Last Order field.

Tips on working with the Customer Database

Customer Name Because you can generate mailing labels from the records in the customer database (p. 525), it is recommended that you enter the customer name as you would wish it to appear on a mailing label (usually in the following format: <First Name> <Last Name>) Street Database Using the street database to enter a street name allows you to automatically enter the map code, street code and driving directions and ensures that the street name is spelled correctly. Because map codes are so important in assigning orders to drivers (p. 685) you should do your utmost to enter ALL

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STREETS IN YOUR SERVICE AREA into the Street Database as soon as your system is installed (p. 527). If the customers street does not appear in the street database, you must press the [ESC] key to exit the street database and manually enter the street name into the address field on the customer record. Confirming Data Encourage your staff to read the name, address and driving directions back to the caller to confirm that the information is correct. Remember that driving directions from the Street Database are automatically added to each customer record on a particular street. But you may need to add to these directions or change them to reflect, for instance, the best way to get to an address on a oneway street, etc. It is important to confirm information on existing records as well as on new ones. People often keep their phone numbers when moving or changing their name, etc. Open Non-Delivery Orders Whenever possible you should open all non-delivery orders from the Delivery Status Screen at a POS Station that has been configured with a default revenue center in which both the Require ASSIGN and Prompt for Phone Number features have been DE-ACTIVATED and the Prompt for Reference feature has been activated (p. 252). You can further customize the way your system processes non-delivery orders based on the type of non-delivery order it is. For instance, with carry out orders that are phoned in, you may wish to enter the order, send it to the kitchen and save the information for settlement when the customer arrives. While for counter service or eat-in orders you may wish to enter the order, send it to the kitchen, and settle the order immediately, whether or not it has actually been served to the customer.
NOTE: See page 691 for more detail on how system configuration affects the settlement process.

At dedicated non-delivery POS Stations the process for opening an eat-in or carry out order is as follows: Touch the [ORDER] button at the base of the Delivery Status Screen. If your system is configured to prompt for a reference for non-delivery orders, you must then type in a name or number of up to 15 characters.
NOTE: Even if your system does not automatically prompt for a reference, you can add a reference to a non-delivery order as described on page 685.

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Touch the appropriate Menu Item buttons to record the Customer Order. Touch the [SETTLE] button if you wish to settle the order immediately and print a sales receipt (p. 691) OR... Touch the [EXIT] button to save the order for settlement at a future time. If you open an eat-in or carry out order from a POS Station that is configured to handle delivery orders by telephone, you must: Touch the [ORDER] button at the base of the Delivery Status Screen. When the Telephone Entry Pop-up appears, press the [ESC] button to access the Order Entry Screen ORif you wish to tag the order with a reference, press the [BS] (backspace) button until the default telephone area code disappears and press [ENTER]. Then type in the order reference that you wish to see on the Delivery Status Screen and press [ENTER] again. Touch the appropriate Menu Item buttons on the Order Entry Screen to record the Customer Order. Touch the [SETTLE] button to print a sales receipt and settle the order immediately (p. 691)ORTouch the [EXIT] button to save the order for settlement at a later time.
NOTE: Some end-users who do not have a POS Station that can be dedicated to non-delivery orders configure the system to prompt for the Revenue Center at the start of each order (p. Error! Bookmark not defined. ).

Open a Delayed Send Order If your system is configured to allow delayed send, you can enter an order in the system and delay the SEND feature until a specified time during the current Sales Session. This ensures that the kitchen staff will be reminded to prepare the order at the appropriate time. Simply follow the instructions for opening a standard delivery order on page 677 and, when the entire customer order appears on the Order Entry Screen: Press the [MISC] button at the base of the Order Entry Screen. Select the [DELAYED SEND] option in the column on the right of the screen. Type in the time at which RESTAURANT MANAGER should send the order to the food preparation area and press [ENTER]. Use two digits to designate both hours and minutes.(I.e. type four oclock as 04:00PM and five past eleven as 11:05PM)

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NOTE: To calculate the correct send time, take the requested delivery time and SUBTRACT the average time it takes to prepare and deliver and order.

Recall a Previous Order If you activate the Automatic Last Order Recall feature (p. Error! Bookmark not defined.) RESTAURANT MANAGER will ask if you wish to recall a customers previous order every time you link an order to a customer record. If you recall a previous order after adding items to the Order Entry Screen, all those items will be erased and replaced with the items from the previous order. Change the Customer Link RESTAURANT MANAGER allows you to switch the customer record to which a delivery order is linked: Touch the appropriate order button on the Delivery Status Screen. Touch the [CUST] button at the base of the Order Entry Screen. Press the [BS] (backspace) button until the phone number disappears. Type in the correct customer phone number and press [Enter]. If this new number is already in the database, the customer record will be displayed so that you can accept or edit this information and link it to the order. If the number is not in the database, create a new customer as detailed above (p. 678) RESTAURANT MANAGER also allows you to edit information in any customer record linked to an open delivery order: Touch the appropriate order button on the Delivery Status Screen. Touch the [CUST] button at the base of the Order Entry Screen. Press the [ENTER] when the customer phone number appears on screen. When the customer record is displayed on screen, press [NO] to indicate that the information displayed is not correct. RESTAURANT MANAGER will give you access to all records in the field EXCEPT the telephone number and allow you to edit the fields as necessary.
NOTE: If you have entered the phone number incorrectly, you must create a new record with the correct phone number and, later, from the Backoffice Module, delete the customer record indexed on the incorrect number (p. Error! Bookmark not defined.).

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Change Delivery Orders to Non-Delivery Orders Orders processed in the Delivery Module are linked to the customer database by the telephone number. But you are not required to link all orders to the customer database. If an open order is linked to a record in the Customer Database it is considered a delivery order and can be assigned to a delivery driver. If an open order is not linked to a record in the customer database, it is considered a nondelivery order and does not appear on the Assignment Screen for assignment to a delivery driver. You can give a name or reference to non-delivery orders (p. 682 ). But as soon as you type in a phone number, the order is processed as a delivery order. You can edit any open order to change its status from delivery to non-delivery or vice versa. To change a delivery order to a non-delivery order: Touch the appropriate order button on the Delivery Status Screen. Touch the [CUST] button at the base of the Order Entry Screen. Press the [BS] (backspace) button until the phone number disappears and press [ENTER]. Type in the name or reference that should appear on the Delivery Status Screen or press [ESC] if you do not wish to create a reference.
NOTE: If you have created a dummy customer to process non-delivery orders as described on page Error! Bookmark not defined., the instructions above do not apply to your system.

Tag a Non-Delivery Order with a Reference When you open a delivery order, the system uses the fields from the customer record to automatically create a reference that appears on the Delivery Status Screen. That reference could be the customers name or address, etc. You can use the Button Info feature (p. 694) to determine which information identifies an order. You can also create references for non-delivery orders. To tag a non-delivery order with a reference: Press the [ORDER] button at the base of the Delivery Status Screen to open a new order.ORif you already have the order on the Order Entry Screen, press the [CUST] button to call up the telephone entry prompt. Press the [BS] (backspace) button until the default telephone area code disappears and press [ENTER] to call up the reference entry prompt.

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Type in the text you wish to see on the Delivery Status Screen touch button and press the [ENTER] button. You can configure your system to automatically prompt for a reference each time you open a non-delivery order at a dedicated POS Station: Create a revenue center for processing non-delivery orders and mark the Prompt for Reference check box on the Revenue Centers Setup Form (p. 252). Use the POS Modes Setup Form (p.Error! Bookmark not defined. ) to create one or more POS Stations that defaults to this revenue center. Locating an Order The Delivery module provides a utility for quickly locating a past order. To locate an order, press the MISC button from the main Delivery screen and select the option Locate Order. You will be given a choice of locating the order by Name or by Phone number.

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When locating an order by name, you can enter either the first name or last name or any portion of the name. For example, if searching for an order placed by John Smith, any of the following search strings will suffice: John Smith John Smith Smi A search on the full name John Smith will bring up the exact order of interest; whereas, a search on John will find all other orders placed by people named John. The search is NOT case sensitive that is, it does not matter if you enter the search string in upper or lower characters. RM will display a list of orders (both settled and un-settled) that match your search string.

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If you see the desired order, simply press it to recall it. When doing a search based on Phone #, the process is very similar, but you must enter the entire phone number in order to perform the search. Assign Delivery Orders to Drivers Before assigning orders to drivers, you must have designated all the drivers who are authorized to deliver customer orders (p. 672). You should also be sure that the touchbuttons on the Delivery Status Screen display the Map Code associated with each customers address. In busy delivery operations, it is recommended that you create a dedicated expediter POS station where new orders are not opened. This allows you to create a default Delivery Status Screen where the Button Info option is always set to display the Map Code (p. Error! Bookmark not defined.). If you do not have a dedicated expediter station, you should temporarily display Map Codes on the order touch buttons BEFORE assigning drivers: Touch the [MISC] button at the base of the Delivery Status Screen. Select the [BUTTON INFO] option from the column on the right of the screen. Select the [ADDRESS W/ MAP CODE] option and press [ENTER]. To assign orders to drivers: Touch the [ASSIGN] button at the base of the Delivery Status Screen to call up the Driver Assignment Screen.

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Touch each order touch button that you wish to assign to a particular driver listed on the right of the screen. (If the appropriate driver does not appear on screen he is either not logged on (p. 488) or has not been designated as a delivery driver (p. 672). When all the orders have been tagged, press the appropriate driver button and press [ENTER].
NOTE: If there are many orders on screen and you are not sure which ones have been tagged for assignment, you can press the [FILTER] button at the base of the screen and selected the [TAGGED] option to view only the tagged orders.

If you have activated the Print checks on assign feature (p. Error! Bookmark not defined.) a check will be automatically printed for each order as it is assigned to a driver. When you process an order from a delivery POS Station where the Ask for Employee Number when printing feature has been activated, you will be required to assign a designated driver to all delivery orders before the guest check can be printed. In other words, if you use the [PRINT] button to print an individual guest check from the Order Entry Screen, your system will automatically prompt you to assign a driver.

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Take Money Drops from Drivers To avoid carrying excessive amounts of cash, delivery drivers may wish to make periodic money drops. All money drops appear on the Employee Revenue Reports that can be issued when an employee logs off (p. 498). On v14, money drops are treated like Paid Ins and are shown on the cash tray report. Since money drops affect the cash tray report, the cash tray must be initialized in order to perform this option. To record a money drop from the Delivery Status Screen: Touch the [MISC] button at the base of the Status Screen. Select the [MONEY DROP] option at the top of the second column. Type the Employee ID number of the driver making the money drop and press [ENTER]. Type in the amount of money being dropped and press [ENTER]. View Order Detail If you wish to view the specific items on a customer order simply press the order touch button on the Delivery Status Screen. If you wish to view other information about any delivery order: Touch the [INFO] button at the base of the Delivery Status Screen. Then touch the appropriate order touch button to call up the Order Info Screen shown below:

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NOTE: The information on this screen is not relevant to non-delivery orders.

Print Multiple Checks In most delivery establishments, guest checks are printed after the orders have been prepared and assigned to a driver. In fact, you can configure your system to print guest checks automatically when each order is assigned to a driver (p. Error! Bookmark not defined.). You can even configure your system to print guest checks on sticky labels so the check can be easily affixed to the appropriate order (Contact ASI for more information on these labels.). If you have not activated the print check on assign feature you must print checks for each order that has been assigned to a particular driver: Touch the [MISC] button at the base of the Delivery Status Screen. Select the [PRINT ALL] option at the bottom of the last column on screen. Type in the Employee ID Number of the driver assigned to make the deliveries and press [ENTER]. A check will be printed for each order assigned to that driver. Settle a Non-Delivery Order All non-delivery orders must be settled individually by pressing the [SETTLE] button to access the POS Settlement Screen (See page 229 for more information on the payment types and touchbuttons that appear on this screen).

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As mentioned previously, you can customize the way a POS Station processes settlement of non-delivery orders based on the type of non-delivery order it is (p. XX). Settle Delivery Orders with Driver As described on page 229, all delivery orders can be settled individually by calling the order up on screen and pressing the [SETTLE] button at the base of the Order Entry Screen. In fact, RESTAURANT MANAGER requires you to individually settle all delivery orders that are settled with a non-cash payment. However, all orders that have been paid in cash can be settled automatically in a batch. You must NEVER execute a batch cash settlement if ANY of the outstanding checks assigned to a particular driver were not paid in full in cash by the customer. In other words, before executing an automatic cash settlement you must: Adjust check totals to reflect coupons or other discounts and credits given to the client (p. 697). Void or cancel any checks that were not paid (p. 705). Individually settle any checks where the payment type is not cash (p. 229).
NOTE: If you accept credit card payments you may wish to take the credit card number over the phone in order to authorize the payment and issue a credit card receipt that the customer can sign (p.706). But you should not settle the check until the driver returns with the signed receipt.

To execute an Automatic Cash Settlement on all outstanding checks assigned to a particular driver (or other employee): Touch the [MISC] button at the base of the Delivery Status Screen. Select the [AUTO CASH SETTLE] option at the bottom of the column on the right of the screen. Type the Employee ID of the driver for whom you wish to settle all outstanding checks and press [ENTER] twice to confirm settlement. View Color Legend You can tell at a glance the status of all pending orders on the Delivery Status screen simply by noting the color of each touch button. The default colors are described on page 668. However these default colors can be changed from the Screen Colors Setup Form (p. 152). To view a color legend that defines each color currently used on your particular Delivery Status Screen:

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Touch the [MISC] button at the base of the Delivery Status Screen. Select the [COLOR LEGEND] option in the column at the right of the screen.

Filter the Orders On Screen You can apply a variety of filters to the display of pending orders on the Delivery Status Screen. Each filtering option is described on page Error! Bookmark not defined.. From the Backoffice Module you configure your system with different default filters at different POS Stations. You can also temporarily change the filter from the POS Module: Touch the [FILTER] button at the base of the Delivery Status Screen. Select the filtering option that best suits your needs.

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Change the Button Display As described on page Error! Bookmark not defined. you can configure your system from the Backoffice Module to display a variety of different information on the order touch buttons that appear on the Delivery Status Screen. These POS Station defaults can be changed from the POS Station, itself: Touch the [MISC] button on the base of the Delivery Status Screen. Select the [BUTTON INFO] option in the column on the right of the screen. Touch the type of information you wish to display on screen. (The Name option displays the customer name on any delivery orders and any reference you may have used to tag non-delivery orders.)

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Fast Transactions
Fast Transactions Mode is appropriate for quick service establishments or other restaurants that do some counter service. To operate in Fast Transaction mode, press the [FAST] button at the base of any POS Status Screen. Pressing this [FAST] button allows you to access the Order Entry Screen to record, send, and settle multiple orders without ever exiting the Order Entry Screen. The [CASH] settlement button at the base of the Order Entry Screen can also speed up cash settlements (p. Error! Bookmark not defined.) You can configure your system so that one or more POS Stations defaults to Fast Transactions Mode (p. XX)
NOTE: You can also configure your system to process quick service orders from the Delivery Status Screen as described on page 691.

Advanced POINT OF SALE Operations

Most of the functions described in this section are executed from the Miscellaneous Functions Screens which can be accessed by pressing the [MISC] at the base of the Status Screens and the Order Entry Screen. Customer References You can add a text reference to any open orders. This reference will print on the guest check and, on the Bar Tabs Status Screen, it appears on the order buttons. You can view the reference on table orders from the Table View Screen (p. 646).

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You can configure your system to automatically prompt for a reference whenever you open an order (p. XX).
NOTE: If you link an order to a record in the Frequent Diner/Customer database (p 714), this information can also serve as a customer reference.

To tag an order with a reference: Press the [MISC] button at the base of the Order Entry Screen. Press the [REFERENCE] button to call up a touchscreen keypad. Type text of up to 22 characters that identify this order. Changing Menus From the Backoffice Module you can configure the Order Entry Screen at each POS station so that it defaults to a particular group of menu item buttons (p. XX). To call a different group of menu buttons onto the Order Entry Screen, press the [GROUPS] button at the base of screen. The following Menu Groups Screen will appear:

This sample screen above shows the menu groups on the Food menu. (Note that the [FOOD] menu button is highlighted at the base of the screen.) The four buttons on the lower left (Bar, Food, Coupons & Pizza) give access to standard menus. The four Modifier Menu buttons give access to Modifier Menus. Any

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items ordered off a Modifier Menu is automatically linked to the previous menu item ordered (p. 633) To display the items from a different menu group on the Order Entry Screen, simply press the appropriate Menu Group Button on the body of this screen. To display items from a completely different menu, you must first press one of the Menu Buttons at the base of the screen and then press the appropriate Menu Group button.
NOTE: If you have not defined multiple menus, the menu buttons will be blank. See page Error! Bookmark not defined. for more information on configuring your system with multiple menus.

Changing the Customer Count The customer count is displayed in the status bar at the base of the Order Entry screen. The customer count can be changed by pressing [MISC] followed by [CUSTOMER COUNT]. In the Bar Tabs and Delivery Mode, the customer count defaults to 1 and you only need change the customer count if you wish to print a sub-total for each customer on the check. (p. XX) Changing the Revenue Center RESTAURANT MANAGER automatically assigns a revenue center when a new order is opened based on the POS Status Screen from which the order was opened. These default revenue centers are set from the POS Modes Setup Form (p. 129). The Revenue Center to which an order is assigned can affect the way RESTAURANT MANAGER processes the order. You can change the Revenue Center for the active order on the Order Entry Screen by pressing the [MISC] button followed by [REVENUE CENTER]. RESTAURANT MANAGER will prompt you to select from a list of all the Revenue Centers you have defined.. In some cases, you may want to specify the revenue center each time you open an order. You can configure your system to prompt for the revenue center at the beginning and/or end of each transaction (p. Error! Bookmark not defined.) From the Session View Screen (p. 574) you can also change the Revenue Center after an order has been settled, or even after a sales session has been closed. Delay Sending of Items to Prep Printers A time delay can be programmed on one or more items to delay sending them to remote kitchen printers. Time delays are performed manually by tagging items on the Order Entry screen, then choosing a delay time.

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To use this feature, POSLink.EXE must be running on either the fileserver or a workstation. In addition, you must use the ASI print spooler for all remote printers that will be accepting time-delayed items. Before using this feature, you must program the most common delay times. These delay times are displayed in a selection window when using the Timed Send option and allow easy selection of common delay times (i.e., 5 mins, 10 mins, 15 mins, etc). To program default delay times, go to RMWin->Setup->POS Order Entry->Timed Send Delays. The following dialog allows pre-setting commonly used delay send times.

To perform a timed send, tag one or more items on the Order Entry screen, then choose the Timed Send option under MISC. ASI will display the time delays entered in the previous step. You may choose one of the defaults, or press Other to manually enter the number of minutes to delay the item.

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After completing the operation, the delay time is displayed in the Sent column of the view check area. Note, the Sent column is not automatically updated; however, if you exit the check, then go back in, or after you perform certain operations in Order Entry, the view check area is updated and you will see the time delay count down to zero minutes.

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In the sample above, the Prime Rib has been set for a 5 minute delay. If you press the Send key all other items are sent immediately, and the Prime Rib will be sent in 5 minutes. The delay time starts counting from the time you complete the Timed Send operation. So if you complete the operation, then wait 4 minutes to send the order. The un-delayed items are sent immediately, then the delayeditem (in this example, the Prime Rib) is sent 1 minute later. If you tag one or more items that have already been sent, Restaurant Manager will display a warning message for each of those items. Canceling Timed Send If you decide you want to send one or more timed items immediately. Tag the items of interest, and choose the Timed Send option again. Then select 0 minutes for the delay time and press send. The items will be sent immediately. Special Instructions Most special instructions like NO ONIONS or DRESSING ON THE SIDE can be pre-defined as modifiers on the Menu Setup Form. You can then add these modifiers to an order just the way you add a menu item (p. 633).

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When a customer makes a special request that is not included on the existing modifier menus, you can type special instructions that get linked to a particular menu item as follows: Order the item for which you will record special instructions. Press the [MISC] button at the base of the Order Entry Screen followed by [SPECIAL INSTR.] to call up a button display of all the items on the order. Touch the item you wish to modify and a touchscreen keypad will appear as shown below. Type in up to 12 characters and press [OK].

Comment [AEM24]: keypad.wmf (Keypad)

Price Adjustments From time to time it may be necessary to change the price of one or more items rather than apply a fixed discount to the entire check. Press the [MISC] button at the base of the Order Entry Screen and select [PRICE ADJUST]. After entering a password, a screen pops up with a touchbutton for each item on the order:

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Press the button of the (first) item whose price you wish to adjust. Type the new price into the keypad pop-up and press [Enter]. Repeat these steps for each price you wish to adjust. Momentary Price Level Shift The active price level can be shifted momentarily from the Order Entry Screen. The shifted price level is applied only to a single item and all its modifiers. This feature can be useful for special coupons and promotional pricing. For example: buy one large pizza, get a second at half price. A momentary price level shift can be used to achieve the correct pricing on the half price pizza. To shift the price level, press [MISC] from the "ORDER ENTRY" screen, then select [PRICE LEVEL SHIFT]. RESTAURANT MANAGER will ask for the price level to use. Enter a number from 1 to 6, or press [ESC] to cancel the operation. After entering the price level, RESTAURANT MANAGER displays a blinking message indicating the new price level in effect. The price level is automatically returned to the default on the following item. Changing the Active Price Level Unless you have configured your system with automatic price level shifts (p. Error! Bookmark not defined.) you can shift between price levels from the

Comment [AEM25]: priceadj.wmf (price adjustment)

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Status Screen. When you change price levels from the Status Screen, the new price level stays in effect until you change it again. To use an alternative price level, press the [MISC] button at the base of the POS Status Screen, then select [CHANGE PRICE LEVEL]. RESTAURANT MANAGER will request a password, then ask for a new price level to use. You may enter any number from 1 to 6. If your system is configured to change price levels based upon automatic time schedules, RESTAURANT MANAGER will override any attempt to manually change the price level. For additional information see page Error! Bookmark not defined..

Advanced Settlement Functions

Percentage Discounts To apply a discount to a check, press [MISC] from the Order Entry Screen, then select the "DISCOUNT" option. RESTAURANT MANAGER will display a list of valid discounts as defined in the Backoffice Module (p. Error! Bookmark not defined.). If you select a discount that was defined with a fixed percentage the discount amount will be calculated automatically, if the discount you select was defined with a variable percentage, you will be promtped to enter the percent amount of the discount.
NOTE: Individual menu items can be marked as 'Discountable' or 'Non-Discountable' (p. Error! Bookmark not defined.) When applying a discount, only 'Discountable' items are discounted.

Discounts can also be applied from the settlement screen. Refer to page Error! Bookmark not defined. for additional information. 2 For 1 Discounts A 2 for 1 discount provides the ability to offer 2 items for the price of 1. You can apply a 2 for 1 discount to any items that already appear on the Order Detail Area of the Order Entry Screen. To apply a two for one discount to the active order: Press the [MISC] button at the base of the Order Entry Screen. Press the [2 for 1] button to call up a pop-up screen showing a touch button for every item on the order. Press the two items covered by the 2 for 1 discount, the press [OK].

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The system will automatically zero out the price of the lower priced item and prompt you to confirm that you wish to zero out this price.
NOTE: If you wish to zero out the price on the more expensive item you must use the Price Adjust feature to set the price to zero (p. 701).

Coupons and Fixed Amount Discounts If you offer special coupons to your customers or apply fixed amount discounts to certain orders, you must create special coupon or discount buttons from the Menu Setup Form (p. XX). Or, in the case of coupons, you may prefer to create a special form of payment called Coupons. Consult your reseller or the technician who installed your system for more information on how to process coupons and fixed amount discounts in your particular system. Viewing Order Detail All the items on a particular order are shown on the Order Entry Screen. If the order includes more items than can be displayed on a single screen, you can use the scroll buttons to the right of the Order Detail Area to move through the entire order. The total price of the order appears just under the Order Detail Area. This total includes all applicable taxes, discounts and gratuities. If you wish to view these amounts broken out alongside the pre-tax sub-total , press the [MISC] button at the base of the Order Entry Screen followed by the [VIEW] button.
NOTE: The same information accessible by pressing the [VIEW] button is also displayed on the Settlement Screen.

Viewing Menu Recipes From the Order Entry Screen you can view any of the recipes you may have defined from the Backoffice Module. The sample data that comes with a new system includes a complete bar menu with recipes for all the cocktails on this menu. If youve copied this sample data into your system you can view the recipes for any of these cocktails from the Order Entry Screen: To view a recipe for a menu item: Make sure the menu item your are looking up appears on the Order Entry Screen. Press the [MISC] button to call up a pop-up screen with a touchbutton for each menu item in the group. Touch the item for which you wish to view the recipe. Press [CANCEL] to exit the recipe screen.

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NOTE: If you have not created a recipe for the selected item, a message appears saying "Recipe Not Found".

Transfering Items RESTAURANT allows you to transfer an order from one employee to another. It also allows you to transfer menu items from a bar tab to a table or from one table to another table, as described below. To transfer all the items from one table to another: Press the [MISC] button at the base of the Table Service Status Screen. Press the [TRANSFER ITEMS] button to call up the following prompt:

Touch the button of the table FROM which you wish to transfer the items. Then touch the button of the table TO which you wish to transfer the items. When the transfer is complete the table that originally held the order will be closed. Adding a Gratuity You can add a gratuity to an order from the Order Entry Screen or from the Settlement Screen. The gratuity can be automatic based on the customer count or check total, or it can be entered manually. For automatic gratuities, refer to the Station Configuration options on page 395. To activate a manual gratuity, or to override an automatic gratuity: Press the [MISC] button at the base of either the Order Entry or the Settlement Screen.

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Press the [SUGGESTED GRATUITY] button and then indicate whether you wish to add a fixed amount or percentage gratuity amount. Type in the suggested gratuity amount or percentage and press [OK] Since the customer may decide to tip more or less than the printed gratuity, the gratuity amount is not strictly enforced at the time of settlement. It is up to the cashier (or server) to enter the actual amount tendered. If automatic gratuities are implemented, the amount tendered will default to the check total plus the gratuity; however, it is possible to override the default amount and enter a larger or smaller value depending on the actual amount tendered. Tax Exemptions The tax status of the active order is always displayed in the bar at the base of the Order Entry Screen. From any POS Station you can make the active order tax exempt. Simply press the [MISC] button at the base of the Order Entry Screen followed by the [TAXABLE] button. This button allows you to toggle back and forth from taxable to non-taxable status. You can also configure your system so that any order linked to a particular Revenue Center will be tax exempt (p. XX). You may also define specific menu items that are always tax exempt (p. XX) Applying Secondary Tax Tables If your system is configured with a secondary tax table (p. XX), you can apply the tax rates from the secondary tax table to the active order simply by pressing the [MISC] button at the base of the Order Entry Screen followed by the [TAX TABLE] button. Online Credit Card Authorization If your system is configured with the online credit card authorization interface (p. 195), you must submit all credit card payments for authorization. If the Background processing feature is enabled (p. Error! Bookmark not defined.) you can continue with other transactions while the authorization is being processed. When a customer presents a credit card: Press the appropriate table button (or order button) on the Status Screen. Press the [SETTLE] button at the base of the Order Entry Screen to call up the Settlement Screen. Touch the appropriate credit card payment button. RESTAURANT MANAGER will display the check total to be authorized and prompt you to confirm or edit the authorization amount. If the station is configured with a Magnetic Stripe Reader, you will then be prompted to swipe the customers card OR you may press [ESC] to manually

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enter the account number and expiration date. The system notifies you that authorization is being processed. When the authorization is returned, the system will print a credit card receipt.
NOTE: If your system is configured to allow background processing, you may press the [ESC] button once the authorization has been submitted. This allows you to exit the settlement screen and continue with other transactions while the authorization is being processed. When you access the settlement screen again you will be given the option of printing a credit card receipt.

When the customer signs the credit card receipt and adds a tip, you can finalize the payment and tip amount: Press the appropriate table button (or order button) on the Status Screen. Press the [SETTLE] button at the base of the Order Entry Screen. Select the [FINALIZE PAYMENT] option and follow the prompts to record the tip amount, etc. Credit Card Tip/Base Amount Modification After Approval If you need to change either the tip amount or the base amount of an already approved or even settled credit card payment, simply enter the payment screen, select the payment you wish to modify and then touch the button with the amount you wish to change. However, this can only be done when the payment is not finalized yet. Voiding Credit Cards prior to Unsplitting a Check Restaurant Manager will display a warning message prior to unsplitting a check if there are credit cards on any of the seats. The user can choose to continue, or cancel the operation. This prevents accidental removal of pre-authorized credit cards during the un-split check operation. Voiding a Check To void a check:

NOTE: If your system is configured with the Inventory Module, you should note that voiding a check DOES NOT decrement inventory. If you wish to decrement inventory but recognize that no payment has been made, you must settle the check as a Guest (or house) check (p. 708).

Negative Item Quantities At the POS you can ring up items using a negative quantity, even if there arent any corresponding positive quantity items on the order. This is useful for generating credits against checks that have already been settled. For example,

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a customer might dispute a check claiming that he was charged for items he did not consume. To ring up a negative quantity, select the Quantity button under Miscellaneous and chose one of the negative quantity buttons in the rightmost column. If you need a negative quantity greater than 10, use the Other button to pull up the numeric keypad.

Setting the Security Level for Negative Quantities You can limit the access to negative quantity items by setting the security level under Setup->Stations. Use the search function to locate Negative Item Quantities. The default security level on newly installed systems is 2. Settling Guest Checks If you wish to pick-up an entire order so that the customer is charged nothing but the system recognizes that the order was served: Touch the appropriate table button or order reference on the POS Status Screen to call the order up on screen. Touch the [SETTLE] button at the base of the Order Entry Screen. Touch the [GUEST] button on the Settlement Screen.
NOTE: If you prefer not to pick up the entire check but, rather, wish to pick up the cost of one or more menu items, simply set the prices of those items to zero as described on page 697.

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Posting a Transaction to a Guest Account If your system is configured with the Guest Accounts Module (p. 196) you may post a transaction to a Guest Account for payment at a later date. Record the customer order and print a guest check as you would for an order that is to be settled with any standard form of payment. Call the order up to the Order Entry Screen for settlement. Press the [SETTLE] button at the base of the screen. Select the On Account settlement option. Press the [ENTER] button to confirm the settlement amount OR press [ESC] to adjust the check amount. Press the [LOOKUP] button to look up the customers account number (If you know the customers account number, you may type it in directly and skip to step #9.) Type in the first few letters of the customers last name to call up a list of customers whos names begin with those letters. Press the button corresponding to the customer whose account should be billed. Answer appropriately to any additional prompts for sending items, printing customer receipts, etc.
NOTE: You may wish to create a Fast Button Macro for posting transactions to a Guest Account (p. Error! Bookmark not defined.).

Settling in a Foreign Currency If your establishment takes more than one form of currency, and if you have defined those currencies on the Foreign Currency Setup Form (p. 225), you can settle checks and make change in a secondary currency as follows: Press the table button (or order button) on the POS Status Screen that corresponds to the order you wish to settle in a foreign currency. Press the [SETTLE] button at the base of the Order Entry Screen to call up the Settlement Screen. Press the [MISC] button followed by the [CURRENCY] button. The totals on screen will be converted to the secondary currency.

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Press the button that corresponds to the payment type being presented. The change due is displayed in BOTH primary and secondary currency units. Press [YES] to confirm settlement in the secondary currency.
NOTE: The secondary currency type is used during the settlement process only. All cash tray and sales reports are printed in primary currency units.

Split Payments From the Settlement Screen you can record as many payments as you wish toward the settlement of the active order. Simply press the appropriate payment button and type in the amount of each payment. Restaurant Manager will assume that the full amount of each payment goes toward the check, itself. However you can adjust the payment information to include a tip or cash back amount in each payment. To record a partial payment on an order that includes a tip or cash back amount: Press the appropriate payment type button for the first payment on the order. Type in the amount tendered and press the [OK] button. A payment bar will appear on the body of the screen. Touch the portion of this bar that represents the tip amount (or the cash back amount). Type in the amount of the tip (or the change due) and press [OK]. Repeat these steps for each payment you process. Enabling/Disabling "SETTLE" The "SETTLE" function can be enabled (or disabled) for each POS station. This is useful if you want to ensure that your employees only settle checks at designated stations. To enable (or disable) the settlement function, press [MISC] at the main POS screen. Select the "ENABLE SETTLE" option and follow the prompts on the screen. This feature requires the entry of a password. The default settlement mode (whether enabled or disabled) can be changed in System Configuration (p. XX) Revising Settlement If you make a mistake while settling a check, you can make adjustments to the settlement from the Settlement Screen. For each payment you record, a row of buttons appears on the body of the settlement screen. You can adjust the amount displayed on any one of the payment buttons simply by touching the button. To delete one or more payment types, simply press the [DELETE] button at the base of the Settlement Screen and indicate which payment you wish to delete.

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In the sample screen below four payments of $20 each have already been recorded on a bill of $65.55. The screen is showing that the excess amount of $14.45 has been recorded as a tip for the waiter (in the first row of Cash Payment buttons). To instead record this as a Cash Back or change due amount, you could simply touch the [TIP] button on the first row and type in 0 and RESTAURANT MANAGER will automatically adjust the cash back amount.

Once a settlement has been finalized, you can make revisions by pressing the [MISC] button at the base of the POS Status Screen followed by [REVISE SETTLEMENT]. RESTAURANT MANAGER then displays the following Revise Settlement Screen:

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Simply highlight the settlement you wish to revise and press the [REVISE SETTLEMENT] button at the right of the screen. Once the settlement has been finalized you can change the payment type, tip amount or Revenue Center, but you cannot change the amount paid. Recalling a Closed Check On occasion, it may be necessary to recall a check after it has been settled. An example may be when a customer has already paid for his meal and later complains that something was not to his liking and requests a refund on portion of the order. One way to handle this would be to use the Revise Settlement option and revise the transaction to void, then re-ring the transaction. Another, more efficient way is to Recall the check, make the necessary modifications, and settle it again. When recalling a closed check, delivery orders are recalled to the delivery module, all other transactions including Tabs, Tables and Fast are recalled to Tabs POS. To recall closed tables or fast transactions, you must purchase the optional Tabs POS module. To recall a closed check, press Misc from the main POS screen in any POS mode (tables, tabs, delivery) and select the option Recall Check. RM will display a scroll list of all transactions in the current session. Highlight the transaction of interest and press the Recall Check button. Before recalling the check, RM will ask you to confirm your intention.

Comment [AEM26]: revsettl.wmf (revise settlement)

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After recalling a closed check, the transaction is deducted from the cash tray tally as well as the employee tally so Recall Check should be used with caution. After making the adjustments and finalizing the transaction again, the new amount is applied back to the employee and the cash tray. In general, if you are doing cashier banking, you should try to recall a check and settle it on the same cash tray that was used originally. For example, a customer makes a $20 purchase and pays for it, but later returns to get a $5 refund. If everything is done using the same cash tray, you can take $5 out of the tray and give it to the customer. If however, you use a different cash tray to finalize the recalled check, then you should remove $20 from the original tray, give $5 to the customer, and put the remaining $15 into the new tray. Printing Bar Codes (Smart Check) In a cashier banking environment, you can improve the speed and accuracy of recalling checks by using bar codes. ASI can print a bar code at the bottom of each guest check and the cashier can recall the check by scanning the bar code. When recalling a check using the bar code, the POS station must be on the main Tables, Tabs or Delivery screen. Attempting to recall a check from the Order Entry screen or settlement screen may yield unpredictable results. If using enhanced password control, the POS station must be in the Active mode (i.e., an employee must first sign into the system by swiping their card, or manually entering their password, or placing their finger on the fingerprint device). When recalling a check using a bar code, ASI will automatically switch to the correct POS mode. For example, if the POS is in Tabs mode, and the cashier recalls a Table, the POS will automatically switch to Tables mode and if necessary, change to the correct dining area. To enable bar codes, set the option Print Bar Code under RMWin->Setup>Stations. You can choose to have the bar code printed at either the top or bottom of the guest check. You must also set the Begin Bar Code and End Bar Code codes for the printer you are using. This is done under RMWin>Stations->Devices->Printer Codes. Certain operations such as transferring items, or un-splitting a check may cause the bar code recall feature to fail. For example, if you print the check for a table, then transfer the items to another table, the bar code on the printed check will fail to recall the original check. The one exception to this is the Send to Tabs feature. It is permissible to send a table transaction to tabs and the bar code recall will still work properly.

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Technical Note: ASI utilizes UPC-A bar coding conventions, which is the most common bar coding scheme used in retail environments. To print bar codes, your printer must support UPC-A bar codes. In addition, cashier stations must be equipped with scanners that support this standard. The Epson TMT85 and TMT88 printers both support UPC-A bar coding. The Metrologic model 9540 scanner also supports UPC-A. Frequent Diner RESTAURANT MANAGER provides an integrated frequent diner facility. In addition to storing name, address and telephone number, RESTAURANT MANAGER can record birth date, number of purchases, last purchase date and the dollar value of all purchases. Frequent diner records can be created and linked to specific orders from any POS Station. These records can also be accessed from the Backoffice Module if your system is configured to allow such access for mailing purposes, etc.(p. 515) You can configure your system with default telephone area codes, zipcodes, etc. (p. XX) so that these defaults are automatically entered when you create a new record. This same Customer Database is used with Street Databases in the Delivery Module to track Map Codes and driving directions for all delivery orders (p. 678) and so comprises part of the Delivery Databases. To link an order to a record in the Customer Database: Press the [MISC] button at the base of the Order Entry screen and then press [FREQUENT DINER]. Type in the customers phone number (or other ID number) and press [OK] to view all the information on an existing customer record or to create a new customer record. Press the [OK] button to confirm that the information on the existing customer record is still correct or proceed with creating a new customer record as described on page 678. Cash Pay Outs In order to make a cash pay out, the cash tray must be initialized at the station where the pay out is taking place. Press [MISC] from the main POS screen, then select the [CASH PAYOUT] option. RESTAURANT MANAGER will display the payout categories.

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Use the arrow buttons to scroll through the list and select the desired pay out category. RESTAURANT MANAGER will ask you to enter the amount of the pay out and an optional comment describing the nature of the pay out. The pay out will appear on the cash tray report and on the paid out report. Both reports are accessed from "Session Operations." Paid Ins, Paid Outs On v14 Paid In and Paid Out appear as two separate options. Employee Paid Out An employee paid out is similar to a normal paid out, except it is linked to a specific employee. The paid out amount is shown on the cash tray report as well

Comment [AEM27]: payouts.wmf (cash payouts)

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as the employee revenue report. Employee paid outs can be used to pay noncash tips (e.g., credit card tips) to employees using cash from the cash tray. Server Call RESTAURANT MANAGER has a built-in server call function which allows kitchen staff to notify servers when their orders are ready. In order to use this feature, you must have a Point of Sale station in close proximity to the kitchen. Press [MISC] from the main POS screen, then select [CALL ON]. RESTAURANT MANAGER will ask you to enter an employee number. Type in an employee number and press [Enter]. If the employee is logged in, his/her name will blink in the "Employee" window to indicate that an order is ready. The blinking employee name will be visible at all Point of Sale stations. After picking up the order, the server can turn off "server call" by using the "CALL OFF" function.

Flash Report Flash reports provide an up-to-the-minute summary of activity for the current session. It can be printed from any POS station at any time and includes all transactions that have been finalized (i.e., settled) for the current session. To print a flash report, press [MISC] from the main POS screen, then select "FLASH REPORT" from the selection window. The flash report is printed on the receipt printer. Access DOS and Other Programs The Point of Sale program provides a gateway for accessing DOS commands and other DOS programs. Press [MISC] at the Status Screen and select the [DOS COMMAND] option. RESTAURANT MANAGER will display a touchscreen keypad ask you to type a command. You may enter any valid DOS command or Windows executable. For example, you could enter the command to execute your word processor, or a spreadsheet or accounting program.
NOTE: Depending on the DOS command executed, you may be required to have a keyboard connected to the POS station. Without a keyboard, you could lose control of the station and have to re-boot the computer to bring it back on-line.

Opening/Closing Sessions Normally, the process of opening and closing sessions is done by the manager in the back office; however, some users may find it convenient to be able to open and close sessions directly from a POS station. Press [MISC] from the main POS screen, then select the option [SESSION OPEN/CLOSE]. RESTAURANT MANAGER may require a password depending upon your system configuration.

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Change Printer Paper When changing the paper in a kitchen or bar printer, do NOT turn off the POWER to the printer; instead, turn the printer "Off-Line" by pressing the button labeled "On-Line." The light above the button will dim to indicate that the printer is OffLine. After a new roll of paper has been installed, press the "On-Line" button again to return the printer On-Line. Following this procedure will ensure that orders that are "Sent" to the printer while the paper is being changed will immediately be printed once the printer is returned on-line.

Ordering Pizza
If you only sell specialty pizzas where the customer cannot choose the crust size or toppings, etc. that come with the pizza, you should simply define each specialty pizza as a standard menu item as described on page Error! Bookmark not defined.. If you sell pizzas where the customer can mix and match a variety of crust sizes and toppings, etc., then you must create a special pizza menu as described on page Error! Bookmark not defined.. When you create a special pizza menu, your RESTAURANT MANAGER automatically generates a special Pizza Order Entry Screen that allows you to enter all the particulars of any pizza order from a single screen. The Pizza Order Entry Screen can only be accessed from the main Order Entry Screen. All pizza orders defined on the Pizza Order Entry Screen are displayed on the Order Entry Screen along with the drinks and other standard menu items the customer may order. The Pizza Order Entry Screen To access the Pizza Order Entry Screen: Open a new order or access a pending order from the Status Screen. Touch the [MISC] button at the base of the Order Entry Screen. Select the [PIZZA] option from the third column on screen.
NOTE: To create a Fast Button that calls up the Pizza Order Entry Screen go to the Primary Macro Setup Form (p. Error! Bookmark not defined.) and type: <F9> 15 <Ent>.

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The Pizza Order Entry Screen is organized as follows: Size There are six buttons at the top of the Pizza Order Entry Screen that allow you to indicate the size of the pizza you are ordering. You can customize the label on each size button (p. Error! Bookmark not defined.). In our sample screen above, there are five size options are Small, Medium, Large, Extra Large, and Super Sized. You can configure your system to default to the most popular size (p. Error! Bookmark not defined.). Simply touch the appropriate button to indicate the size of pizza the customer wishes to order. You can change the size as many times as necessary while taking the customers order. YOU MUST SELECT A CRUST SIZE WHEN ORDERING A PIZZA. Crust Just under the size buttons are six additional buttons that you may use if you offer a variety of crust types like those on our sample screen above (Pan, Deep Dish, Stuffed, Whole Wheat, etc.). As with the size buttons, you simply touch the appropriate button to indicate the crust type. However, if you have not defined any special crust types, you are not required to touch a crust type button when ordering a pizza.

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Whole Pizza / 1st HALF / 2nd HALF If the customer wants different toppings on different parts of the pizza, you must use the sections along the left side of the screen to indicate which part of the pizza you are defining. When the Pizza Order Entry Screen appears, the section labeled Whole (in the upper left hand corner) is highlighted. If you touch the section labeled 1st HALF the highlight moves to that section, etc. You should leave the highlight on the Whole section unless the customer wishes to order different toppings on each half of the pizza As you add toppings to your pizza order they will appear in the highlighted section. Simply touch a topping (or combo) button at the center of the screen and the topping will appear in the highlighted section. Toppings You can define up to twenty five toppings with a different price for each size and crust type (p. Error! Bookmark not defined.). These toppings can be displayed on the touch buttons at the center of the Pizza Order Entry Screen. To add a topping to your pizza, simply touch the appropriate button. The toppings will appear in whichever of the Whole or Half sections is highlighted on the left of the screen (and priced accordingly.) Use the [COMBO] and [TOPPINGS] buttons in the upper right hand corner of the screen to indicate which touch buttons you wish to display on the center of the Pizza Order Entry Screen. Combos You can define up to twenty five specialty pizzas or combos (p. Error! Bookmark not defined.). RESTAURANT MANAGER treats these pizzas like a special combination of toppings and so, as with toppings, you can create a different specialty pizza price for each crust size and type. You can even create half pizza prices. The 25 combo pizzas can be displayed on the touch buttons at the center of the Pizza Order Entry Screen by pressing the [COMBO] button in the upper right hand corner of the screen. To order a combo pizza, select the crust size and type and then simply touch the appropriate combo pizza button. The name of the combo pizza will appear in whichever of the Whole or Half sections is highlighted on the left of the screen and will be priced accordingly. The following function buttons appear at the base of the Pizza Order Entry Screen: New Touch this button to add a second or third pizza to the active customer order. If you wish to order a pizza for a new customer, you must touch the

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[DONE] button at the base of the Pizza Order Entry Screen and then exit to the Status Screen to open a new order. Clear Touch this button if you wish to erase the toppings or specialty pizzas listed in one or all of the the Whole and Half sections on the left of the screen. Qty Touch this button if you wish to order more than one pizza with the same toppings. The quantity is displayed on the face of this touch button. Prev Touch this button if you have added multiple pizzas to a single order and wish to view or change one of the pizzas entered already. (NOTE: The total number of pizzas in the order and the actual pizza displayed on screen are identified just under the section labeled 2nd HALF.) Next -- Touch this button if you have used the [PREV] button to review the first pizzas added to the active order and now wish to return to the last pizza order you were working on. Mods Touch this button if you wish to add a pre-defined modifier like NO ANCHOVIES to the order. (See page Error! Bookmark not defined. for information on creating pre-defined modifiers.) Note Touch this button to type in a brief note that will be sent to the kitchen along with the pizza order. Del Touch this button if you wish to delete the entire pizza defined on screen. Done Touch this button when you have finished using the Pizza Order Entry Screen.
NOTE: The Pizza Order Entry Screen can only be accessed from the main Order Entry Screen. All the pizza orders processed from the Pizza Order Entry Screen appear on the Order Entry Screen when you exit the pizza screen.

Modifying Pizzas RM version 12 and later allows price changes on pizzas, such as Price Adjustments, 2 for 1 discounts, and line item discounts; however, after the price of a pizza is adjusted, the pizza can no longer be modified in any way. It can only be deleted. If you need to make a change after modifying the price of a pizza, you must delete the pizza and re-enter it. Immediate Pizza Order Screen

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If Pizza is your primary business, you can configure the system to bring up the Pizza Ordering screen each time you go into an order. Note that the Pizza screen is displayed on initial orders as well as recalled orders. This option is enabled by revenue center. To enable it, go to Setup-> Settlement->Revenue Centers and check the box Start in pizza menu. For Pizza "Start in Pizza menu.

Session and Staff Management Opening and Closing a Sales Session

The POINT OF SALE process is organized into "sessions" which are numbered in sequence. At the beginning of each business day, you must "OPEN" a session, and at the end of the day (after all checks are settled), you must close the session. The SESSION OPEN/CLOSE function is accessible both from the Windows Backoffice and the POS Status Screen. To open a session from the Backoffice, see page 581. To open a session from the Status Screen, press the [MISC] button at the base of the Status Screen, then select the [SESSION OPEN/CLOSE] option and follow the instructions on the screen.
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When you first begin using RESTAURANT MANAGER, the session number is set to 1. This number is automatically incremented with each new session.

Closing the Session

At the end of each session when: - all the bills have been settled, - all the employees have clocked out (p. Error! Bookmark not defined.), and - you have closed all cash trays (p. 722). you must instruct RESTAURANT MANAGER to "close the session". You may do so by selecting SESSION OPEN/CLOSE from the Backoffice program (p. 581), or close the POS module form any POS station as a described below: To close the session from a POS Station, select [MISC] followed by SESSION OPEN/CLOSE, and follow the instructions on the screen. If there are open orders RESTAURANT MANAGER does not allow the session to be closed. If you have activated the Force Employee Logout option in the Session Close Setup Form, you may not close a session until all employees have logged out. If you have activated the Prompt for Bank Deposit feature in the Session Close Setup Form (p. Error! Bookmark not defined.), RESTAURANT MANAGER will prompt you to enter up to two bank deposit amounts. If you only have one bank deposit, enter the amount in "Deposit 1" and enter 0.00 for "Deposit 2." If the bank deposit amounts are not known, you can enter 0.00 and modify the amounts later (p. 580). After entering the bank deposits, RESTAURANT MANAGER will proceed to close the session. Depending on the options installed in your system, RESTAURANT MANAGER may perform one or more of the following actions: - Credit Card batch settlement (p. Error! Bookmark not defined.) - Inventory Adjustment (See Inventory Manual for details) - Food Trak Interface (p. Error! Bookmark not defined.) A blinking message is displayed as these actions occur.

Banking Procedures
RESTAURANT MANAGER can handle both cashier banking and server banking. Cashier banking requires that you have at least one cash drawer connected to

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your system. The cashiers handle ALL settlements and are responsible for balancing their cash tray at the end of the shift. Cashiers clock in and out of the system as do ALL employees, but in addition, cashiers must "Initialize" the cash tray at the beginning of the shift by declaring the starting amount in the tray. RESTAURANT MANAGER can manage up to 99 cash trays per session. Cashiers are not allowed to clock out of the system until they "CLOSE" their cash tray and declare the final cash tray balance. The Cash Tray report, accessed from "Session Operations" provides figures for cash tray reconciliation.
NOTE: An important System Configuration parameter for cashier banking is "Require Cash Tray Init." This parameter should be set to "YES."

In a server banking system, cash trays are not required as waiters and waitresses carry their own banks. Servers enter their employee number when opening tables. RESTAURANT MANAGER keeps a tally of sales for each employee. The "revenues" report, printed when employees clock out, show their sales broken down by method of payment. The information on the revenues report provides reconciliation for server A final example is in a cashier banking environment that has a lot of split checks. When a cashier is finalizing one seat of a split check, other cashiers are not allowed access to the other seats on the table. If the table is sent to tabs, each seat becomes a separate tab and cashiers can access them simultaneously. .
NOTE: Cashier banking and server banking can be used simultaneously; however strict operational procedures must be established. When mixing cashier banking and server banking, servers MUST NOT settle their transactions at a cashier terminal.

RESTAURANT MANAGER assigns the server number when a table is OPENED and the cash tray number at the time of settlement. If a server opens a table and enters his/her employee number, then settles the check at a cashier terminal, the money for that check is added to both the cashier's tally AND the server's tally. Either the cashier, or the server will end up short depending on whether the money went into the tray, or into the server's bank. To avoid this situation, it is important for servers NOT to settle their checks at a cashier station. This will ensure that server tallies are kept separate from cashier tallies.

Cash Tray Management

Cash tray options provide facilities for cashiers to initialize and close out their cash trays and to declare their starting and ending cash tray balances. These options are required when using cashier banking. To access Cash Tray Options, press [MISC] from the main Point of Sale screen, then select "CASH TRAY OPTIONS."

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IMPORTANT: Do not confuse the term CASH TRAY with CASH DRAWER. A cash drawer refers to the physical hardware that contains the cash tray. The cash tray is assigned a number and is tied to the employee that initialized it. During the course of a session there can be several cash trays associated with one Cash Drawer, depending on the number of cashier shifts. See the Station Configuration section for more information on Cash Drawers and Cash Trays, NOTE: Cashiers must first clock in before they are allowed to initialize their cash tray.

Comment [AEM28]: CDOpts (Cash Tray options)

Cash Tray Initialization To initialize a cash tray, select option "1. INITIALIZE." RESTAURANT MANAGER will ask for a cash tray number, an employee number, and the starting amount in the tray. For the starting amount, enter the total amount in the tray including cash, checks, credit card vouchers, etc.
THIS PROCEDURE ONLY INITIALIZES THE TRAY ON THE STATION WHERE IT IS PERFORMED.

If the station is shut down, or re-booted for any reason, the cash tray number is automatically restored when the station is brought back on line. RESTAURANT MANAGER will continue adding to the previous cash tray tally. Closing a Cash Tray Cashiers must close the cash tray at the end of their shift. To close out a tray, select option "2 - CLOSE OUT" from the "CASH TRAY OPTIONS" menu. RESTAURANT MANAGER will ask for the cash tray total. This is the total of all forms of payment including cash, check, credit cards, coupons, etc. This number is printed at the bottom of the Cash Tray Report. Discrepancies between the declared amount and the theoretical amount (based on sales) are shown as an "Excess" or "Shortage" at the bottom of the cash tray report.

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If you wish to reconcile the Cash Tray to a Cash Tray report, you can print a Flash Report (p. 716). Opening the Cash Drawer Normally, RESTAURANT MANAGER automatically opens the cash drawer at the time of settlement; however, the drawer can be opened for other reasons. For example, to give change to a customer, or to change the till, etc.). From the "Cash Tray Options" screen select option "3. OPEN DRAWER." This option may be password protected. Displaying Cash Tray Activity To see the cash tray activity for the current session, select "SHOW C/D INFO" from the "CASH TRAY OPTIONS" menu. RESTAURANT MANAGER will display a window showing the tray numbers that have been used during the session and the employee (or cashier) assigned to each. To the right of the employee number, the tray status is shown as either "OPEN" or "CLOSED." This terminology is not be confused with the drawer actually being open or closed. Instead, an "OPEN" tray is one that has been initialized, but not yet closed out.
RESTAURANT MANAGER does not allow duplicate cash tray numbers in the same session. Therefore, once a tray is closed, the same tray number may not be used until the next session.

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Comment [AEM29]: CDOpts2 (Cash Tray options 2)

External Programs from POS

A calculator, calendar, the RESTAURANT MANAGER backoffice these are just a few of the programs you can access from POS stations if you so desire. How to Define External Programs You access the External programs setup form from the Backoffice under Setup>General->External Programs.

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Description: Enter a description of the program. This will be displayed on the button at the POS. Command Line: line parameters. Enter the name of the executable and any require command

Wait for completion: Checking this box will suspend the POS program until the launched external program is closed. If not checked, the program will be run and made the foreground task.
NOTE: External Programs now supports tag expansions for the tag <Account Number>. For this tag, if External Programs is accessed on the order entry/settlement screens, it is expanded to the currently set account number. However, if accessed on the main POS screen or if no account number is set-up, then it is replaced with a null string.

WARNING: Care must be exercised in running programs and not waiting for them to complete. If a keyboard is not available you might not be able to switch back to the POS program. Running the Backoffice from a POS Touchscreen Station Simply enter RMWIN.EXE in the command line field described above. You might need to use a pen tip or other pointed (but not sharp!) object to accurately select some of the backoffice options.

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Touchscreen Keyboard If you wish to enter alphanumeric characters (to set report filters for example) you will need to purchase a Pop-up, Stay-On-Top keyboard utility like the one shown below. Contact ASI for information on how to obtain this utility.

24-Hour Operations
In a normal (non 24-hour) operation, RESTAURANT MANAGER requires all transactions to be settled, cash trays must be finalized and employees clocked out in order to close the session. In a 24-hour operation, this may not be feasible. To accommodate 24-hour operations, RESTAURANT MANAGER provides several configuration options under Setup->Station Configuration>Miscellaneous->Session. When 24 hour operations is enabled, RESTAURANT MANAGER will allow starting a new session at any time. If a session is already open, it is automatically closed, before opening the new one. In addition, all cash trays are automatically finalized with a declared amount of $0.00, any open tickets are transferred to the new session, and employees can be optionally left on the clock or clocked out and immediately clocked back in for the new session. The procedure for opening a new session is identical to non 24-hour mode and can be done from either a POS terminal, or from the Backoffice. Although the session change can occur at any time, it is recommended that it be done at the same time each day and at the same time as a shift change. If you want your cashiers to declare their ending cash tray balance, then they should manually finalize their cash trays prior to starting a new session. Because the 24-hour changeover requires modifying key data in Point of Sale, the POS stations are held in a locked state while the changeover occurs. As the session change is occurring, the POS stations will display the following message: Restarting RMPOS, please wait Once the session change is complete, the POS stations will automatically shut down and restart themselves.

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The only condition that will prevent opening a new session in 24-hour mode, are credit card transactions that are authorized, but not finalized. This is by design to ensure that the credit card batch stays in agreement with the RESTAURANT MANAGER session reports. If you are using on-line credit card authorization, you must finalize all credit cards before starting a new session.

Powering-Down the Point of Sale Stations

IMPORTANT: Never turn-off power to the point of sale stations while the Point of Sale module is running. Doing so may result in losing and/or corrupting your sales data.

Prior to turning off the Point of Sale stations, always press [EXIT]. RESTAURANT MANAGER will return control to the DOS operating system. Once control is returned to DOS, you may safely turn off power to the station.
NOTE : Depending on settings in System Configuration, RESTAURANT MANAGER may ask for a password to EXIT the POS program.

Issuing Session Reports

RESTAURANT MANAGER is capable of printing numerous session reports. All session reports pertain to a single session, and are issued from the Backoffice program (p. 583). Reports that span more than one session, can also be printed from the Backoffice (p. Error! Bookmark not defined.). The key session reports appear on the following pages. At a minimum you should issue the Session Report: Click on the Reports drop down menu and select the Session option. Select the Session Summary option to call up the report filter. Select the appropriate destination at the base of the pop up screen and enter any filtering parameters you may need. Click on the [OK] button
NOTE: Tips paid into the Cash Drawer for each payment type are recorded in the Credit column in the Payment Types section of this report. This same tip amount also appears just below the Cash Sales amount at the base of the report. If you wish to analyze the tips generated by each employee you must issue the Employee Gratuities report. (Reports | Employees | Employee Gratuities)

For additional detail on the information in the Payment Types section of this report, you should issue the Sales by Form of Payment report. (Reports | Sales Reports | by Form of Payment) For additional detail on the information in the Group Types section of this report, you should issue the Sales by Group Type report. (Reports | Sales Reports | by Group)
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For additional detail on the information in the Tax Types section of this report, you should issue the Taxes report. (Reports | Sales Reports | Taxes) For additional detail on the information on the non-sale transactions shown as Paid Ins and Paid Outs, you should issue the Paid Out Session report. (Reports | Session Reports | Paid Outs) It is highly recommended that you use the Chained Report feature (p. Error! Bookmark not defined.) to efficiently issue all the reports you wish to issue at the end of each Sales Session. Once you have created a set of chained reports, you can click on the REPORTS icon in the Backoffice Module to issue any set of chained reports.

NOTE: Your POS system works with a variety of input devices (touch screen, light pen, mouse, or keyboard). If your system is configured with keyboards, the screens in your system will look a little different than the screens presented in this manual, which are used with all other input devices. See page Error! Bookmark not defined. for more information on keyboard systems.

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About the Manufacturer
ASI has been designing and distributing restaurant point-of-sale applications since 1987. ASIs flagship POS product, Restaurant Manager, is a fullyintegrated Windows-based system that can be easily tailored for use in any sort of establishment from a four-star restaurant to a national pizza delivery chain. ASIs industry-leading wireless Write-On Handheld POS System is the leading handheld POS application on the market today. To learn more about ASI visit our website: www.actionsystems.com or contact us at the address below: Action Systems, Inc. 1734 Elton Road Suite 219 Silver Spring, MD 20903 (800) 356-6037

About Your Reseller:

Your system was installed and configured by a registered ASI Reseller: ____________________________________ ____________________________________ ____________________________________ ____________________________________ The serial number on your system license is:______________________