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Point of
Sale (POS) Order Entry
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32-bit
Windows-based software, best viewed by setting screen to 800 x 600 pixels
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Peer-to-Peer
networking for lower setup operation costs
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Complete
software documentation included on CD-ROM
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Simplified
system setup
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Software
upgrades easy to install - lower software maintenance costs
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POS for
Bar, Delivery, Catering, Drive-thru, Fast-Food, Retail, Take-Out and
Table Service
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Standard
POS order entry screens uses Text buttons, allowing faster processing
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Easy touch
screen navigation - mouse and keyboard compatible
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Multilevel
employee security
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Time Clock
features:
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Clock-in,
Clock-out, Correction
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Requires
employee to clock-in before starting a new order
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Labor
Schedule: prevent unscheduled clock-in times
User-defined
seating, menu types, menu items, modifiers, side$, topping$ -
Visual
Table Seating screen shows up to 100 seats visible for up to 20 seat
categories (possible 2000 seats)
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Up to 9
menu types with 50 menu buttons (4-deep) visible within each menu category
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Custom
menu items on-the-fly
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Automatic
selection of menu item modifiers
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Menu items
can print on 1-6 prep remote printers in kitchen, bar, etc.
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Can print
to 3 prep points at same time (food station,
beverage station, expediter station)
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Modifiers
by menu category, 50 buttons show for 5 sub-categories: mods, add, no,
extra, subst., custom modifiers on-the-fly.
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Side items by menu category,
50 buttons show (item and price, example: add sml
salad $1.99), custom add-ons on-the-fly.
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Pizza
Toppings by menu category, 50 buttons show (build by: size, whole,
1st-half, 2nd-half, thirds, quarters, etc.), custom toppings
on-the-fly.
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Customizable
background colors for menu, modifiers, side$, topping$ buttons
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Support
for multiple cash drawers per PC
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Support
for printer-driven or serial-port Cash Drawers
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Support
for Customer Pole Displays
Support
for handheld Barcode Scanners Sales
Tax Override at menu item level
End-of-Day automatic time triggers (Available in Rel.6.0) Employee
E-mail (Available mid-2006) -
Manager
screen options:
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Check
Void
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View
Register Totals (at any POS station)
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Manual
86 (add/remove)
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Create
Custom Message
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Count
Down 86 (add/remove)
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Seat
Transfer Inquiry
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End-of-Day
Processing (day-week-month)
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Table
Seating screen options:
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Reset
Seat (skips, left before order entered)
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Transfer
Seating (from table to table, from server to server)
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To-Go
(when POS station is setup for table service)
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Hostess
(for table seating, reservations, etc.)
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Cashier
(payment screen for central cashiering)
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ToGoPay
(shows only to-go orders to pay)
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A/R
Pay (shows only customers with A/R balance due amt)
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NoSale
(will open drawer based on employee's security level)
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TClock
(clock-in/clock-out)
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SrvTotls
(shows employee sales and amt due, when using server banking)
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UnPaid
(shows unpaid checks for this POS station)
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RePrint
(reprint guest check or prep tickets for kitchen/bar)
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GoTo
(switch over to another sales type, (example: from dine-in to
delivery)
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Manager
(show manager screen)
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ChkOptions (show
server check options screen)
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Server
Check Options screen:
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Add
Items
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Delete
Items
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Transfer
Items
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Order
Another Round (Bar)
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Food
Taken to Table (Dine-in wanting to see service times, no bump
screen)
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FIRE
to Kitchen (prints ticket to FIRE the order)
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Change
Guest Count
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Change
Group No (Japanese Teppen Yaki group seating, etc.)
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Change
Person No
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Split
Check (by couple, by person)
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Print
Guest Check
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Payment
(show only server's open tickets)
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Order
Entry options:
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SKU button (allow
server to enter a menu by its item#, do alpha menu search)
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Qty
(change selected items)
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Menu
(change to new menu type, example: from BREAKFAST to LUNCH)
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Custom
(enter menu description and price on-the-fly
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Delete
(delete selected items)
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Clear
(resets the entire order)
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Modifiers
(show modifiers for item)
Side$
(show add-on items) -
Topping$
(show pizza toppings for item)
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Charges
(create additional charges, example: setup charge, delivery
charge)
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Discounts
(select existing discounts (% or amt), or create
"custom" discount)
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PersonNo
(enter person number)
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GroupNo
(enter group no, example: split checks by group no)
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Taxable
(Bar, make an item "taxable")
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Recipes
(show drink recipes for bartender)
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Transfer
(allow transfer from table to table, from server to server)
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Fast-Food,
Retail, etc:
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TClock
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RePrint
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CkOptions
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SrvTotls
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GoTo
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Un-Paid
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Manager
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Order Done
options:
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Bar:
BarTab, Pay, FastPay, FastPayR, Cash, PayNow, NoSale, A/R Pay
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Dine-in:
Enter Guest Count, Send, SndFire, SndFireCk, PayNow
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Fast
Food/Retail: Send, Pay, $5, $10, $20, $50, PayNow, NoSale, A/R Pay
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Catering/Delivery
POS options for: Exit, Send, Pay, PayNow, NoSale, A/R Pay
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Credit
Card Processing Software
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Gift Card
Software (X-Charge only)
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Kitchen Display System
(KDS)
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Show
up to 16 orders on screen (toggle between two screens, 8 orders
per screen)
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Show
item summary (burgers 8, fries 5, cokes 6, etc)
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Allows
Clock-in/Clock-in from the KDS screen
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Provide
accurate service time tracking
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Delivery
Orders:
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Fast Food
options:
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Ability
to enter "seat location" when pressing the Send button
(example: when
using plastic seat locator numbers)
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Ability
to enter customer "name" when pressing the Send button
(telephone orders)
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Drive-Thru
Support: ability to take multiple orders as cars are moving to the
pick-up window
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Guest
Checks
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In-House
Charge Accounts
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Allows
"credit account" setup
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Provides
easy A/R Payment
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Professional
"A/R Statements" for mailing or emailing
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Automatic
credit card payments (available in Rel.6.0)
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Vendor
payouts from the register
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Multinational
taxation and currency selection
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Tipping:
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Server-Tip
calculations
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Auto-Tip
calculations based on customer count threshold
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Option
for dual tip rates (regular rate, additional rate)
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Credit
card tip entry
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Tips
payable from register
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History
Archiving: saves order history for as long as you want (yearly purge
option)
Daily Reports
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Food Items
print in Kitchen (up to 5 locations)
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Bar items
print in Bar
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Guest
Check
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Customer
Receipt (Optional by customer)
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Beer,
Wine, Liquor Order to BAR
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Daily
Orders - Added Items
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Daily
Orders - Deleted Items
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Daily
Orders - Order Info Changes
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Daily
Orders - Qty Order Changes
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Daily
Orders - Voided Today
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Daily
Sales By G/L Income Account
Daily
Flash Report (sales, payments, exceptions, labor, etc.) -
Sales
Report by Sales Type
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Sales
Report by Employee
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Tip
Reports (Declared Tips, Charge Tips, Employee Sales)
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Visitor
Activity
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Visitor
Anniversary LIST PRICE and Labels
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Visitor
Birthday LIST PRICE and Labels
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Visitor
History LIST PRICE
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Visitor Master LIST PRICE
Back
Office Management Software
Inventory Control
Included with
RestaurantPlus Back Office. To make your restaurant Inventory
Control software effective and accurate you need to implement proper
procedures and controls and then make sure they are being followed! In a
typical restaurant operation, whenever an inventory item is taken from
its location for use in the kitchen (or office) it must be written down
on an Inventory Issues Log (date, item no, item description, qty,
initial by). During the day whenever you choose, key-in inventory
transactions. Click ITEM ISSUES. During the day, items are delivered
from various vendors. At the same time you enter item issues, you can
also enter receiving information from Packing Slips, click PURCHASE
RECEIPTS. If you have purchased and installed Production Control Module
for the kitchen, when a Work Order is completed it should be promptly
keyed into the system, click KITCHEN RECEIPTS. Failure to enter
Production Work Order receipts in a timely manner may cause erroneous
"86" messages during Order Entry. If you purchase an item "on the fly"
that does not require a Purchase Order, enter the transaction in to the
system, click MISC RECEIPTS. Perform daily or weekly Cycle Counts
by Printing Cycle-Count Sheets (you set the locations) then key the
results into the system, click CYCLE COUNTS. Did you find out an item is
damaged or not what you ordered? Return it to the vendor and key a
reversing transaction into the system, click PURCHASE RETURNS. Need to
make minor adjustments to Qty to Hand based on a spot check? Key the
adjustment into the system, click ADJUST PLUS or ADJUST MINUS. We also
provide you with a variety of Inquiry screens and reports!
Features
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Easy to use screens.
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Full Physical Inventory functionality including Cycle-Count Sheet
generation, Balances On-Hand, automatic update of Perpetual
Inventory.
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Tracking inventory Receipts, Issues and Adjustments.
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Fully integrated with Order Processing, Menu Costing, Recipe Costing
and General Ledger accounts.
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Fiscal Standard Material Cost vs. Current or Average Material Cost,
including fiscal Cost Roll Over (replace Standard Costs with Current
Costs once a year).
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Nightly Cost Roll Up (Replace Current Costs with "Actual" Costs from
daily Purchase Receipts information. This ensures that Menu and
Recipe Costs are accurate within one-day).
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Item Master File inquiry.
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Item Balance inquiry, Item Transaction History inquiries.
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Provision for periodic purging of Inventory Transaction History.
Reports
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Inventory Cost Comparison Before Roll-Over (Std/Avg)
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Inventory Cost Comparison Before Roll-Over (Std/Last)
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Inventory Cost Variances (Std/Avg)
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Inventory Cost Variances (Std/Last)
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Inventory LIST PRICE - Buy/Stock/Yield (Avg Cost)
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Inventory LIST PRICE - Buy/Stock/Yield (Last Cost)
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Inventory LIST PRICE - Buy/Stock/Yield (Std Cost)
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Inventory LIST PRICE - Buy/Stock/Yield (Quantities)
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Inventory Stock Status - Make Items (Avg Cost)
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Inventory Stock Status - Make Items (Last Cost)
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Inventory Stock Status - Make Items (Std Cost)
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Inventory Stock Status - Purchased Items (Avg Cost)
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Inventory Stock Status - Purchased Items (Last Cost)
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Inventory Stock Status - Purchased Items (Std Cost)
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Inventory Usage - Dollars
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Inventory Usage - Units
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Inventory Value by Account Number (Avg Cost)
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Inventory Value by Account Number (Last Cost)
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Inventory Value by Account Number (Std Cost)
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Inventory Value by Descending Dollar (Avg Cost)
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Inventory Value by Descending Dollar (Last Cost)
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Inventory Value by Descending Dollar (Std Cost)
Purchasing
Included with RestaurantPlus Back Office. Windows-based software
allows you to easily create and print vendor purchase orders. You
won't believe how much time the restaurant Purchasing software will save
you! Ready to place vendor orders? Click AUTO-CREATE then select a
vendor. The system will automatically show a screen containing all items
that need to be re-ordered along with suggested order quantities. You
can modify order quantities (set order quantity to zero to prevent item
from being ordered). Click Finish then choose whether to print or Fax a
Purchase Order! It's that simple! Need something in a hurry? Or maybe
someone has purchased something without a PO. Click MANUAL-CREATE to
enter info items for items purchased without a PO (You need to do this
so the items can be properly received into Inventory). Entered a PO and
then changed your mind? No problem. Click CANCELLATION. The system also
provides a variety of Inquiry screens and meaningful reports.
Features
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Generation of recommended purchase reports and optional automatic
purchase order creation based on inventory reorder point and
economic order quantities.
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Purchase Order Item Transaction History inquiries.
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Ability to create Manual Purchase Orders.
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Simplified purchase order receipts processing makes entering
receipts a breeze.
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Provision for periodic purging of purchase detail history.
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Fully integrated with Inventory Control, Accounts Payable and
General Ledger.
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Professionally designed Purchase Orders can be laser-printed with or
without your company logo. "Terms and Conditions" can be printed on
the backside
Reports
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Open Purchase Orders
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Purchase Order Re-Print (Customer Copy)
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Purchase Order Re-Print (Store Copy)
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Purchase Order Terms and Conditions (Backside of PO)
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Purchases by G/L Account
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Vendor Cost Performance (Std/Avg)
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Vendor Cost Performance (Std/Last)
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Vendor Receipt Performance
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Vendor Re-Order Requirements (Avg Cost)
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Vendor Re-Order Requirements (Last Cost)
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Vendor Re-Order Requirements (Std Cost)
Menu Costing
Included with RestaurantPlus Back Office. Windows-based
restaurant menu costing software provides accurate and up-to-date costs
of your menu items. Menu Costing tables such as Menus, Categories,
Categories, Items, Modifiers/Choices, Toppings and Components are all
set up during the initial system set up. Once set up there is little
more to do except make minor changes as needed. Knowing your up-to-date
Menu Costs can save you big money and prevent costly mistakes in
pricing!
Features
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16 user-defined Menu Types
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16 user-defined Menu Categories (appear at top of each POS order
entry screen)
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50 user-defined Menu Items per screen page (4 deep)
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50 user-defined Modifiers/Choices per screen page
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50 user-defined Pizza Modifiers
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Ability to create costed single-level Bills of Material for Menu
Items. (A Bill of Material identifies the quantities, descriptions
and costs of each component item used to prepare a finished Menu
Item). For example: A Menu Item called Bar-B-Q Chicken Sandwich may
include component items such as the sandwich itself, condiments,
napkin and take-out bag. All component costs are added together to
calculate the total cost of the Menu Item called Bar-B-Q Chicken
Sandwich.
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Fiscal Standard Costs for Material, Labor and Overhead.
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Select Last or Average Cost methods for Material, Labor and
Overhead.
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Fiscal Cost Roll Over function (replaces Standard Costs with Current
Costs).
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Nightly Cost Roll Up function (rolls-up any underlying Menu Costs
that may have changed).
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Fully integrated with Inventory Control, Order Processing and Recipe
Costing.
Reports
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Menu Cost Analysis (Std/Avg)
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Menu Cost Analysis (Std/Last)
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Menu LIST PRICE by Category (Avg Cost)
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Menu LIST PRICE by Category (Last Cost)
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Menu LIST PRICE by Category (Std Cost)
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Menu Price LIST PRICEs - CATERING
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Menu Price LIST PRICEs - FAST BAR
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Menu Price LIST PRICEs - FAST FOOD
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Menu Price LIST PRICEs - TABLE SERVICE
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Menu Price LIST PRICEs - PIZZA
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Menu Price LIST PRICEs - RETAIL SALES
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Menus - Costed Single-Level Bill (Avg Cost)
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Menus - Costed Single-Level Bill (Last Cost)
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Menus - Costed Single-Level Bill (Std Cost)
Recipe Costing
Included with RestaurantPlus Back Office. Windows-based
restaurant recipe costing software provides accurate and up-to-date cost
information for recipe items so menu items can be properly costed.
Recipe Costing tables such as Recipes, Components, Categories and
Nutrition Info are all set up during the initial system set up. Once set
up is little more to do except make minor changes as needed. Knowing
your Recipe Costs can save you big money and
prevent costly mistakes in pricing!
Features
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Ability to create costed single-level Bills of Material for Recipe
Items. (A Bill of Material identifies the quantities, descriptions
and costs of each ingredient (component) item used to prepare a
finished Recipe Item). For example: A Recipe Item called Bar-B-Q
Chicken Sandwich may include component items such as 3oz of sliced
Chicken, a French Roll, 1-oz Bar-B-Q Sauce. All component costs are
added together to calculate the total cost for the Recipe Item,
Bar-B-Q Chicken Sandwich.
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Fiscal Standard Material Costs vs. Current Material Costs.
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Select Last or Average Cost methods for Material, Labor and
Overhead.
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Fiscal Cost Roll Over function (replaces Standard Costs with Current
Costs).
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Nightly Cost Roll Up function (rolls-up any underlying Recipe Costs
that may have changed).
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Fully integrated with Inventory Control and Menu Costing.
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Provides easy-to-follow Recipe Methods and Serving Guides for
consistency and Quality Control.
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Provides a Recipe Item Nutrition Information Report.
Reports
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Recipe Cost Analysis (Std/Avg)
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Recipe Cost Analysis (Std/Last)
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Recipe Item Nutrition
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Recipe Sheets
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Recipe Yields/Costs (Std/Avg)
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Recipe Yields/Costs (Std/Last)
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Recipes - Costed Single-Level Bill (Avg Cost)
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Recipes - Costed Single-Level Bill (Last Cost)
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Recipes - Costed Single-Level Bill (Std Cost)
Labor Scheduling and Timekeeping
Includes Employee Time Clock
Included with RestaurantPlus Back Office. Windows-based
restaurant time and attendance software allows you to prepare weekly
labor schedules for 24-hour periods, keep track of Employee Time and
Attendance for Payroll and provides an on-line Time Clock. Prepare labor
schedules in a snap! We provide "24/7" labor scheduling capability. If
you choose to use the provided TIME CLOCK screen for employee Clock-In
and Clock-Out then preparing Attendance Total Time worked is a snap!
Just click TIME and ATTENDANCE when you are ready for attendance totals
for payroll calculations. The system also provides a variety of Inquiry
screens, Labor Schedule, Time and Attendance Report.
Features
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Create Weekly Labor Schedules for 7 days, 24 hours.
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Allows you to schedule employees for up to 3 work schedules, 3
departments in the same day.
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Allows you to make employee record active or inactive.
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Employee rating of ability and performance.
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Ability to show availability.
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Special TIME CLOCK screen for staff to use in clocking in and
clocking out.
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"Lock-out" feature that prevents an employee from logging in/out
during an unauthorized time, based on their labor schedule.
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Ability for Weekly, BI-Monthly or Semi-Monthly payroll overtime
calculations.
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Time and Attendance Reports for both exempt and non-exempt
employees.
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Time Maintenance screen is provided for making corrections.
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Employee and Department maintenance.
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Manager can see who's logged in and what they are doing from any
terminal.
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Employee security setup.
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Send E-mail to employees.
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ASCII export attendance data to an external payroll program.
Reports
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Labor Schedule
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Attendance Report
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Employee LIST PRICEing
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Employee Mailing Labels
Accounts Receivable (House Accounts)
Included with RestaurantPlus Back Office. Windows-based
restaurant accounts receivable software processes cash received from
customers and provides extended payment terms to selected customers.
House Accounts (customers that have been pre-approved for credit terms)
automatically have their sales added to the "open A/R" database during
Order Entry. During Order Entry an order receipt or invoice is
printed then is given or mailed to the customer. When the customer sends
in their payment it is easily entered into the A/R system ENTER REGULAR
CASH. Do you require CATERING customers to provide a "deposit" with each
order? No problem, just enter it into the system ENTER PRE-PAID CASH.
After the CATERING order has been created the customer deposit can be
applied to the order APPLY PRE-PAID CASH. Need to write off a bad debt?
Just key in a few strokes ENTER WRITE-OFF. Sell something that is not
contained in the system? Such as an asset, ENTER MISC CASH. Our Accounts
Receivable system is designed to be easy to use and provides you with a
variety of "Inquiry" screens and an Open A/R Report.
Features
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On-line Cash Receipts Entry.
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Ability to enter Miscellaneous Cash Receipts.
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Ability to enter A/R Write Offs.
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Ability to set customer credit limits and to establish credit holds.
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Accounts Receivable Balance inquiry.
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Fully integrated with Order Processing and General Ledger.
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Ability to enter credit card info and do auto-credit card billing
(available mid-2005)
Reports
Sales Analysis and Restaurant Reports
Included with RestaurantPlus Back Office. Windows-based restaurant sales
analysis software provides professionally designed reports to assist you
in making decisions to improve your profitability. The Sales Analysis
module includes a rich variety of printed reports based on Year-to-Date
historical data. During "system setup" you have the option to enter in
your sales history so you will start off with meaningful reports for the
current year. All sales information is posted to the sales analysis
module automatically during the "End-of-Day" processing. Sales reports
will automatically print during weekly processing and during month end
processing.
Features
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On-line Graphical Analysis for key areas of sales.
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Variety of sales analysis reports, most include 12 sales period
columns and a percentage of total column, (i.e. Sales by Time of Day
for 12 periods with percent of total for each hour).
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Ability to print customer Name and Address labels for Delivery,
Catering and Retail customers.
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Ability to purge selected years of sales history.
Reports
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Coupon Discounts YTD
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Daily Sales Activity - Dollars
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Daily Sales Activity - Order Count
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Daily Sales Activity - Units
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Daily Sales Detail
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Monthly Sales Register by Type
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Profit Analysis by Menu Item
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Sales by City/Street
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Sales by Delivery Customer Types
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Sales by Menu Categories
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Sales by Menu Items (Dollars)
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Sales by Menu Items (Units)
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Sales by Menu Types
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Sales by Time of Day
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Sales Tax by City
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Sales Tax by State
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Customer Mailing Labels
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