aloha tableservice_essentials - workbook

5/26/2018 Aloha TableService_Essentials - Workbook

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i

Table Service

Essentials

Training Workbook


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Introduction to

TableService

Introduction to

TableService

Course Objectives

Perform server, bartender and cashier operations

Perform basic FOH manager operations

System checks

Clocking-in

Assigning cash drawers

Running reports

Perform basic BOH manager operations

Entering employee information

Changing messages

Running reports


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Navigation BOH & FOH

BOH Aloha Mgr (Table folder on desktop)

FOH Iber (Table folder on desktop)

Alt X Super User access (BOH)

Shift-Ctrl-Alt-X Exit from FOH (Claw)

Ctrl-Esc To access Windows start option

FOH & BOH Overview

Fileserver

Report Printer

Master Terminal

Terminals

Receipt Printers

Remote Printers


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Server Training

Clocking in Floor plan

Working with tables

The order entry screen

Ringing in items

Sending ordered items

Splitting orders Splitting items

Closing checks

Checkout

Declaring tips

Clocking out

Bartender Training

Clocking in

The order entry screen

Working with tabs

Starting a tab

Ringing in items

Sending ordered items

Rapid Access

Closing checks

Checkout

Declaring tips

Clocking out


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Cashier Training

Clock in Get Check Screen

Closing Checks

Sales?

Checkout

Clock out

Manager Training

Opening Your Store

Performing a System Check

Clocking Yourself In

Setting Up the Cash Drawer


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Manager Training

Daily duties Server and Bartender Clock In

Ringing Up Menu Items

Deleting Ordered Items

Sending Items to the Kitchen

Splitting the Guest Check

Tendering a Guest Check

Appling voids, comps and

promos to the guest check

Opening closed checks and

reprinting checks

Transferring Tables

Make another Menu available for a

table

Assigning Gratuity to a Table or Tab

Assigning Cash Drawers

Paid In and Paid Out Procedures

Viewing FOH Reports

Manager Training

Closing your store

Identifying Open Tables and Tabs

Identifying Employees Clocked In

Performing Employee Checkout Procedures

Performing Employee Clockout Procedures

Clocking Yourself Out

EOD


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Manager Training

BOH Data Input for a manager includes Employee Data

Item or Product Data

Pricing Data

Payment Data (Promos and Comps)

Messages for the FOH and Guest Checks

System Data (Verify and Refreshes)

Reports

Used to analyze the success of your business, the Aloha

system reports information and data on every aspect of your

business.

Run reports at a regularly scheduled time, such as during

the end of day process, to give you a complete day of

information.

Sales

Labor

Product Mix


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Sales Reports

Sales Report

Sales information from all terminals forselected date or dates

Hourly Sales and Labor Displays sales and labor data for a

specific period

Sales by Revenue Center Displays sales as report by each

revenue center

Labor Reports

Labor Report

Schedules vs. Actual

Overtime Reports

Tip Income


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Product Mix Reports

Daily PMIX Report Weekly PMIX Report

FOH PMIX

Wrap Up

Server

Bartender

Cashier

Manager

Questions?

Tomorrow: Features & Functions


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ALOHA BOOT CAMP WORKBOOK Table Service Introduction

1-1

Module 1

Table Service Introduction

Contents

INTRODUCTION.................................................................................................... 1-3

Module Objectives .......................................................................................... 1-3

Course Outline ................................................................................................ 1-4

EXERCISE 1:LISTEN AND ANSWER..................................................................... 1-5

TRAINING CHECKLISTS....................................................................................... 1-6

Aloha TableService Server Checklist ............................................................. 1-6

Aloha TableService Bartender Checklist ........................................................ 1-7

Aloha TableService Cashier Checklist............................................................ 1-7LAB EXERCISES ................................................................................................... 1-8

Lab 1: Server Exercises Aloha TableService FOH...................................... 1-8

Lab 2: Bartender Exercises Aloha TableService FOH .............................. 1-10

Lab 3: Manager Exercises Aloha TableService FOH................................ 1-12

MODULE RECAP ................................................................................................ 1-16


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Table Service Introduction ALOHA BOOT CAMP WORKBOOK

1-2


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1-3

Introduction

n this course you will learn how to operate the Front-of-House (FOH) orderentry system for the Aloha TableService product. This course will focus onthe different daily FOH manager operations to include opening your store

closing your store, running reports and managing employees. We will also look athow bartenders and servers use the FOH to do their jobs. The course will alsocover some basic Back-of-House (BOH) manager operations to include enteringemployees and running reports.

Module Objectives

After completing this module, you will be able to:

Perform basic FOH manager operations to include system checks, clocking in,assigning cash drawers, and running reports.

Perform server and bartender FOH operations.

Perform basic Back of House (BOH) manager operations to include enteringemployee information, changing messages, and running reports.


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1-4

Course Outline

1. Introduction

a. Instructor introduction andbackground.

b. Introduction of participants andexpectations

c. Class length and breaks

d. Restrooms and water fountainlocations

2. Opening your store

a. Performing a system check

b. Clocking yourself in

c. Setting up the cash drawer

3. Running your store

a. Performing security procedures

b. Clocking in as a server

c. Clocking in as a bartender

d. Ringing up menu items

e. Sending ordered items to kitchen

f. Splitting items

g. Tendering a guest check

h. Performing server checkoutprocedures

i. Performing server clockoutprocedures

j. Performing guest checkprocedures

k. Performing table and tabprocedures

l. Performing cash drawerprocedures

m. Performing system procedures

n. Viewing FOH reports

4. Closing your store

a. Performing employee breakprocedures

b. Performing employee checkoutprocedures

c. Performing employee clockoutprocedures

d. Clocking yourself out

5. Managing your data

a. About your data

b. Managing your labor

c. Managing your product

d. Managing your pricing

e. Managing your payments

f. Managing your messages

g. Managing your system data

6. Running your reports

a. About your reports

b. Analyzing your sales reports

c. Analyzing your labor reports

d. Analyzing your product mix

7. Tour the lab


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1-5

Exercise 1: Listen and Answer

The following is a self-paced exercise. As you listen to your instructor teach youthe basics of the Aloha TableService POS, determine the answers to the followingquestions and write down the answers as you learn them.

1. What should a manager check on the POS system before the day of businessbegins?

2. A guest check can be split into _________ different checks.

3. The buttons in the upper right hand corner are _________ _____ buttons.These buttons will send the order to the kitchen.

4. The maximum number of people that can be assigned a cash drawer is _____.

5. The visual representation of the restaurant in which servers place orders iscalled ____________.

6. How many ways can an order be sent to the kitchen?

7. List the ways an order can be sent to the kitchen.

8. _____ is the color items appear on the guest check that have not been sent tothe kitchen.

9. _____ is the color items appear on the guest check once they have been sent tothe kitchen.

10. _____ is the color an item appears on the guest check if the item is on hold.

11. If an item is black on a guest check and needs to be deleted, it is considered a__________.

12. Moving a table(s) from one server to another is called a ___________.

13. The Special button is on the Modify screen. If you push the Special button, a

list of ____________ are provided.

14. The _________ button is typically used by a cashier to retrieve a guest check.

15. List the two places a server can enter tips for a guest check.


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1-6

Training ChecklistsAloha TableService Server Checklist

I understand how to perform the following:

Logging into the Aloha system Clocking into the Aloha system Starting a new table Entering an order with modifiers Entering an item sold by weight or quantity Entering an open item Entering an item using Price Lookup Entering a pizza item Entering a gift card item Adding modifiers to an item Adding Exception modifiers to an item

(Special button)

Typing a special message to the kitchen(typewriter)

Copying an item (Repeat button) Entering items in multiples (Quantity

button)

Deleting an unordered item (Delete button) Clearing a check of unordered items (Clear

button)

Viewing and printing the receipt for an item(Recipe button) Looking up and entering any item in the

system (Item Lookup button)

Sending orders to the kitchen Placing an item on hold (Hold button) Working with separate checks Splitting an item between guest checks

(Split Item button)

Combining and detaching tables (In WWTand FloorPlan)

Transferring a Table (Transfer button) Changing the guest count (# Guests) Applying a tax exemption to a guest check

Reprinting a guest check Close a check to cash Close a check to gift certificate Closing a check to a gift card Close a check to a house account Close a check to a credit card Applying tips to credit cards View your sales for the day Changing your password Checking out of the system Clocking out of the system Declaring your tips

Name______________________________________


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1-7

Aloha TableService Bartender ChecklistI understand how to perform the following:

All of the Server Functions (Primary Functions)

How to start a new tab

How to name a tab with a credit card How to use the saved card feature to close a check to a credit card How to add to an existing tab How to open the cash drawer How to use fast cash How to declare cash during checkout

Name______________________________________

Aloha TableService Cashier ChecklistI understand how to perform the following:

All of the Server Functions (Primary Functions) How to use the get check feature How to declare cash How to assign a starting bank

Name______________________________________


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1-8

Lab Exercises

Lab 1: Server Exercises Aloha TableService FOH

OBJECTIVES:

Completing this lab will reinforce the skills required to perform basic serverduties in a TableService environment.

Estimated time to complete this lab: 15 minutes

PREREQUISITES

Instructor demonstration

Exercise 1

1. Clock-in Elvis Presley, #200, as a server.

2. Open table #31 on the patio with 2 guests and order the following items:

2 non-alcoholic beverages

1 appetizer

2 entrees

2 desserts

3. Send the order to the kitchen.

4. Close the guest check as a cash transaction.

Exercise 2

1. Clock-in Graham Cracker, #201, as a server.

2. Open table #12 with 4 guests and order the following items:

4 non-alcoholic beverages

2 appetizers (highlight and use the AS APP order mode)

4 entrees

4 desserts (place all of the desserts on hold)

3. Split the check into 2 separate checks. Place 2 beverages, 1 appetizer, 2entrees, and 2 desserts on the second check.

4. Select DONE to exit the order entry screen.

5. Return to table #12 and order the desserts.

6. Close one of the checks to cash and the other to NEXT$.


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1-9

Exercise 3

1. Open table #11 with 3 guests.

2. Create 3 separate checks using the ADD button.

3. Place 1 beverage, 1 entre, and 1 dessert on each guest check.

4. Order the items.

5. Close all three checks to cash.

Exercise 4

1. Open table #11 with 3 guests and order the following items:

3 non-alcoholic beverages (use the Quantity button)

3 non-alcoholic beverages (using the Repeat button)

3 entrees

4 desserts

2. Delete 1 dessert.

3. Close the check to Equal Pay for 3 people. Close each check with NEXT$.

Exercise 5

1. Login as server #200 (Elvis Presley), start a new table, and ring some items.

2. Transfer the table to server #201 (Graham Cracker).

3. Login as server #201 (Graham Cracker) and accept the transfer.

4. Ring some more items to the check and close the check to CASH.

Exercise 6

1. Log in as #200, start a new table with 3 guests, and order the following items:

5 mixed drinks (i.e. Gin and Tonic)

1 appetizer

3 sandwiches

4 beers

2 wines2. Send the order to the kitchen.

3. Split the check into 4 separate checks.

4. Split the appetizer between all four of the checks (1/4 each).

5. Close check #1 to Cash, check #2 to House Account Type Brian, check #3 toCash, and check #4 to House Account Type Manny.


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1-10

Lab 2: Bartender Exercises Aloha TableService FOH

OBJECTIVES:

Completing this lab will reinforce the skills required to perform basic bartenderduties in a TableService environment.


PREREQUISITES



Exercise 1

1) Log on as a manager (#100) and assign Abby Gale to a cash drawer, selectdone. (Via-FOH-Function button-Financial-Cash Drawer, Highlight Abby

Gale-click in box. Select done.)

2) Login #300, Abby Gale. (Note: Abby Gales job code is bartender) .

6. Order 2 beers, 2 wines and 2 appetizers.

7. Select the tab and name the tab Gary.

Exercise 2

1. Order 3 beers.

2. Select the tab and name the tab Fred.

3. Add 3 appetizers to Freds tab.

4. Split tab into 3 separate checks and close all checks to cash.

Exercise 3

1. Order 3 mixed drinks.

2. Place 2 of the drinks on Hold.

3. Select tab and name the tab Sally.

4. Select Done.

Exercise 4

1. Ring up 5 classes of wine using the Quantity key.

2. Delete 3 glasses of wine from the check.

3. Select tab and name the tab Joe.

4. Open Sallys tab and order the items that have been placed on Hold.

5. Add 3 more mixed drinks to Sallys tab.

6. Split Sallys tab 3 ways and close all checks to cash.


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1-11

Exercise 5

1. Order 2 beers, 2 glasses of wine, and 2 appetizers.

2. Close the check to Fast Cash.

Exercise 6

1. Order 3 beers.

2. Select tab and name the tab John.

3. Add 3 sandwiches to Johns tab.

4. Close Johns tab to Fast Cash.

Exercise 7

1. Order 2 mixed drinks and select tab named Julie.

2. Order 2 appetizers and place them on Julies tab.

3. Close Julies tab to NEXT$.

Exercise 8

1. Order 4 beers.

2. Select tab and name the tab Mike.

3. Transfer the tab to a server. (via-transfer button)

Exercise 9

1. Order the following items:

5 beers

5 glasses of wine

2 entrees

2. Delete 1 of the beers.

3. Place all of the entrees on hold and order the rest of the check (name the tabDave).

4. Return to the Working with Tables screen. (WWT)

5. Open Daves tab and order the items you placed on hold.

6. Close the check to cash.


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1-12

Lab 3: Manager Exercises Aloha TableService FOH

OBJECTIVES:

Completing this lab will reinforce the skills required to perform basic manager

duties in a TableService environment.


PREREQUISITES



Lab 2: Bartender Exercises Aloha TableService FOH

LAB DATA

You will need the following to complete this lab. Use the tables below to trackyour assignments:

Employee list

Clock in 3 servers, 1 bartender, 2 cooks, and 1 manager

Open 3 tables for each server and ring items on each table.

Open 2 tabs for the bartender and ring items for each tab.

Server Name ServerNumber Table # Table # Table #

E. Presley 200 11 12 13

Bartender Name BartenderNumber

Tab 1 Name Tab 2 Name

Cook Name Cook Number


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1-13

Exercise 1

Login as one of the servers and close all open checks

Exercise 2

As a manager, assign a comp to one of the closed checks. What did you haveto do to apply a comp to a closed check?

Exercise 3

Assign a 20% gratuity to a closed check.

Exercise 4

A server forgot his/her password and needs to get into the system. What are

the steps required to make this happen?

Exercise 5

What FOH report can I sue to review clock-in times for employees?

Exercise 6

One of your servers had an emergency and had to leave. What are the stepsinvolved (manager functions) to transfer their tables to another server?

Exercise 7

You think someone knows your manager password and you need to change it.What do you do?


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1-14

Exercise 8

One of the servers has ordered too many beverages on a guest check. What isthe manager function used to delete them? What are the steps involved?

Exercise 9

A guest, who had dinner in the restaurant several hours ago, lost his guestcheck and needs another copy. How are you going to handle this?

Exercise 10

Your broiler cook informs you that there are only 5 rib eyes left. Set thesystem up so that the servers know that only 5 remain. What are the stepsinvolved?

Exercise 11

You need to pull $20 from the bartenders cash drawer to pay for some barsupplies. How is this done? What button functions are used?

Exercise 12

Which FOH report shows my labor cost ($) and labor percentage?

Exercise 13

Which FOH report shows servers gross sales for the day?


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1-15

Exercise 14

I would like to see the top selling menu item for the day. Which FOH reportwould I use?

Exercise 15

I need an hour-by-hour breakdown of sales for the day? Which FOH reportwould I use?

Exercise 16

I need to review a servers guest check that is currently open. I need to reviewwhen the items on the check were sent to the kitchen. What manager functiondo I use to get this information?

Exercise 17

As a manager, why would you ever need to delete a checkout and a clock-out?Why would a manager need to reprint a checkout or clock-out?

Exercise 18

A guest in my restaurant would like to order off the breakfast menu butcurrently the system shows the dinner menu. How do I change the menu forone guest?


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1-16

Module Recap

Having completed this module, you should be able to:

Perform basic FOH manager operations to include system checks, clocking in,

assigning cash drawers, and running reports.

Perform server and bartender FOH operations.

Perform basic Back of House (BOH) manager operations to include enteringemployee information, changing messages, and running reports.


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Aloha TableServiceAloha TableService

Features and Functions

2

Course Objectives

Explain Aloha redundancy

Describe the Aloha EOD process

Identify Aloha TableService reports and how to apply reportsettings

Identify, locate and describe different features and functions of

System & store settings Labor settings

Hardware settings Financial settings

Order entry & Menu setup Tender setup

Security setup

Define the Aloha pricing hierarchy Describe the process for building an Aloha TableService database


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3

Redundancy & EOD

Redundancy Server Down

Master Down

End Of Day EOD

Eod

Done30

GRINDEodgrind

Gnddbf30.xxx

WINHOOK (optional)Winhook

4

Reports

Used to analyze the success of your business, the Alohasystem reports information and data on every aspect of yourbusiness.

Run reports at a regularly scheduled time, such as duringthe end of day process, to give you a complete day ofinformation.

Sales

Labor

Product Mix


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5

Sales Reports

Sales Report Sales information from all terminals forselected date or dates

Hourly Sales and Labor Displays sales and labor data for aspecific period

Sales by Revenue Center Displays sales as report by eachrevenue center

6

Labor Reports

Labor Report

Schedules vs. Actual

Overtime Reports

Tip Income


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7

Product Mix Reports

Daily PMIX Report Weekly PMIX Report

FOH PMIX

8

Edit Deposits

Functions | Edit DepositsAdd and edit deposit information

Deposit information appears on the sales report

Tenders that affect deposit will appear on the sales report in thedeposit section

Deposit information in the sales report will reflect short, over, orbalanced


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9

Edit Punches

Functions | Edit Punches Edit prior days information only

Refers to edits of employees clock-in / out times (punching the clock)

Edits of current day should be performed on the FOH (must haveaccess)

Split into two sectionsPunched prior day

Non-punched PTO

Other Wages section is for PTO (paid time off)Vacation time

Sick time

Auto Clockout will clock the employee out at EOD (Store Settings |Labor)

Maximum four weeks back edits allowed (Store Settings | Labor)

Dont forget to set Open Time (Store Settings | System) or system willerror with clock-out time is less than clock-in time

10

Basic Labor Scheduler

Functions | Basic Labor SchedulerDont forget to set Open Time (Store Settings | System) or system will

error with clock-out time is less than clock-in time

Built in feature of Aloha TableService

Used to help control punctuality and overtime

Flag Use Schedule and Use Punctuality in Store Settings | Labor

Schedules can be printed on local Windows printer

Use the Edit Schedule function to create a new schedule

Dont forget to set Open Time and First Day of Week in StoreSettings | System


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11

Assign Checkouts

Functions | Assign CheckoutsDont forget to set Open Time and First Day of Week in Store

Settings | System

Tool to group checkouts by shift or logical restaurant division

Checkouts are assigned to checkout buckets usually named by mealperiod or shiftBreakfast, Lunch, Dinner

Counter, Patio, Drive-thru

Checkout Buckets are named in Store Settings | Labor

Checkout Bucket assignments can be automated with Winhook(AKBID1083)

12

House Accounts

Functions | Post to House AccountsCreate house accounts in Payments | House Accounts

Create house account tender in Payments | Tenders

Payments, credits, and debits are posted to house accounts usingPost to House Account

House account invoices can be printed using Reports | HouseAccounts

The Balance function is used to consolidate existing totals and createbalance forward totals

Invoices will not reflect real-time data (EOD must be processed)

Magnetic strip cards can be used with house accounts


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13

Pricing Hierarchy

1) Quantity Item 2) Fixed Item

3) Button (Submenu)

4) Price Changes

5) Price Level

6) Item Level

14

Database Building Order

1) System

2) Taxes

3) Items

4) Categories

5) Modifiers

6) Submenus

7) Menus

8) Job Codes

9) Access Levels10)Employees

11)Order Modes

12)Revenue Centers

13)Tables

14)Terminals

15)Printers

16)Printer Groups

17)Cash Drawers

18)Day Parts

19)Tenders

20)Promotions21)Comps


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15

Floor Plan Basics

16

Objectives Met?

Can you

Explain Aloha redundancy?

Describe the Aloha EOD process?

Identify Aloha TableService reports and how to apply report settings?

Identify, locate and describe different features and functions of

System & store settings Labor settings

Hardware settings Financial settings

Order entry & Menu setup Tender setup

Security setupDefine the Aloha pricing hierarchy?

Describe the process for building an Aloha TableService database?

Questions?

Tomorrow: Database Building


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ALOHABOOTCAMPWORKBOOK Table Service Features and Funct ions

2-1

Module 2

Table Service Features andFunctions

Contents

INTRODUCTION.................................................................................................... 2-3


Course Outline ................................................................................................ 2-4

KEY TABLESERVICE FUNCTIONS ....................................................................... 2-5

Setting System Information ............................................................................ 2-6

Entering Tax Information................................................................................ 2-7

Entering Items ................................................................................................. 2-8Entering Categories......................................................................................... 2-9

Building Modifier Groups............................................................................. 2-10

Building Submenus....................................................................................... 2-11

Building Menus............................................................................................. 2-12

Setting up Job Codes..................................................................................... 2-13

Setting up Access Levels .............................................................................. 2-14

Entering Employees ...................................................................................... 2-15

Creating Order Modes................................................................................... 2-16

Building Revenue Centers............................................................................. 2-17

Entering Tables ............................................................................................. 2-18

Setting up Terminals ..................................................................................... 2-19

Setting up Printers......................................................................................... 2-20

Setting up Printer Groups.............................................................................. 2-21

Setting up Cash Drawers............................................................................... 2-22

Setting up Day Parts...................................................................................... 2-23

Setting up Tenders ........................................................................................ 2-24


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Table Service Features and Functions ALOHABOOTCAMPWORKBOOK

2-2

Setting up Promotions................................................................................... 2-25

Setting up Comps.......................................................................................... 2-26

ADAY IN THE LIFE OF ALOHA...................................................................... 2-27

Back of House Computer.............................................................................. 2-27

Master Terminal ............................................................................................ 2-27Transaction Log ............................................................................................ 2-27

Printer Logs................................................................................................... 2-27

End of Day .................................................................................................... 2-28

Aloha Manager Program............................................................................... 2-29

Grinding ........................................................................................................ 2-29

Manual Grind ................................................................................................ 2-30

Reports .......................................................................................................... 2-30

MODULE RECAP ................................................................................................ 2-31


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2-3

Introduction

his course will walk you through the Aloha Manager application includingthe functions, features, and flags represented in the Back-of-House. Thestudent will learn a basic understanding of Aloha TableService capabilities

to include description and location of store settings, labor settings, hardwaresettings, financial settings, order entry and menu setup, tender setup, and securitysetup. The course also includes a brief discussion of available reports and reportsettings.

Module Objectives


Identify, locate and describe different features and functions built in to theAloha POS TableService system to include system and store settings, labor

settings, hardware settings, financial settings, order entry and menu setup,tender setup, and security setup.

Identify Aloha POS reports and how to apply settings to each report


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2-4

Course Outline1. Aloha Manager

a. Security access

b. Aloha File menu

c. Aloha Manager screencomponents

d. Navigation options

e. Navigation bar

f. Keyboard support

2. System Setup

a. Maintenance Menu

b. Utilities

3. Functions Menu

a. Edit depositsb. Edit punches

c. Basic labor scheduler

d. Print schedule reports

e. Assign checkouts

f. Team tip distribution

g. Accounts

h. Payment reconciliation

i. Export

j. IC Verify4. Maintenance Menu

a. Labor

b. Menu

c. Payments

d. System

e. Hardware

f. Messages

g. Membership

h. Store Settings

5. Utilities

a. Refresh data

b. Verify data

c. View debugging filed. Create diagnostic files

e. Stop front of house

f. Start front of house

g. Force end of day

h. Database upgrade

i. Regrind subdirectories

j. Fileserver recovery

6. Tools

a. Customize7. Reports

a. How to use the Reports screen

b. Sales

c. Employee

d. Payments

e. House Account

f. Product Mix

g. Item Prices by Name

h. Item Prices by Numberi. Delivery Production

j. Voids

k. Surcharges

l. BOH Security Levels

m. BOH Users

n. Detailed Access

o. Reprints

p. Transfers

q. Auditr. Crystal Reports

8. Evaluations

9. Testing


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2-5

Key TableService Functions

This section will allow you to take notes as the instructor focuses on 21 key AlohaTableService elements. The instructor will define each element along with itsfeatures and functions within the Aloha product.

The functions in this section are organized in the way in which you should build adatabase

System

Taxes

Items

Categories

Modifier Groups

Submenus

Menus

Job Codes

Access Levels

Employees

Order Modes

Revenue Centers Tables

Terminals

Printers

Printer Groups

Cash Drawers

Day Parts

Tenders

Promotions

Comps


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2-6

Setting System Information

LOCATION:

Maintenance>Store Settings>System Group

QUICKTIPS

Enter store information

Enter and change license information

Enter EOD settings including the Winhookbatch file name, if applicable

Enter dated subdirectory purgeinformation


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2-7

Entering Tax Information

LOCATION:

Maintenance>Menu>Taxes

QUICKTIPS

Typically, food, liquor, beer, and winetax rates are created

Exclusiveand inclusivetax rates use different formulas in the Aloha system

Taxes should be applied to all itemsin the item database, even if the tax rateis %0.00

Smart Taxeswill tax an inclusively taxed item exclusively in some situations

Smart Taxesmust be enabled in Maintenance>Store Settings>FinancialsGroup before use

Breakpoint tablesare used in jurisdictions that follow tax table guidelines(FL)

GSTmeans Goods and Services tax

Secondary taxesare exclusive taxes and must be enabled in Maintenance>Store Settings>Financials Group before use.

Flex taxesenable tax on items that require conditional taxation


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2-8

Entering Items

LOCATION:

Maintenance>Menu>Items

QUICKTIPS

Items are anything that will appear on a button on the FOH, on a kitchen chit,or a guest check. Items include menu items themselves along with modifiers.

/nshould be used for two-line buttons on the short name.

The chit nameis typically in Caps. Consult with the chef for preferences andnames.

The long nameappears on the guest check. Double-check the spelling!

Maximum charactersare 15on the short name, 15on the chit name, and 25on the long name.

Dont forget to apply a tax, printer group, and a modifier group(ifapplicable).

Remember to use the copycommand by right-clicking in any gray area.

Remember, you can price at the item level.


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2-9

Entering Categories

LOCATION:

Maintenance>Menu>Categories

QUICKTIPS

Categories combine like items into groups primarily for reporting.

Categories are used with Promotions, Comps, Order Modes, Labor Groupsand Performance Measures.

Very general sales categories would be food, liquor, beer and wine.

More specific sales categories could be appetizers, desserts, etc.

Rules for categories: Place every item in either a sales or retailcategory. Items can only be in one sales or retailcategory. Items may be in multiple non-salescategories. Non-salescategories can be thought of as sub-categories and are primarily

used as qualifying parameters for promotions, comps, performancemeasures, and order modes

Placing an item in a suggestivecategory will cause it to blink on the FOH.


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2-10

Building Modifier Groups

LOCATION:

Maintenance>Menu>Modifiers

QUICKTIPS

Modifier groups are used to further extend, alter or further define menu items.

Common types of modifier groups include: Ingredients: Example sour cream and jalapenos on Nachos. Sides: Example French fries, salad, veggie choices. Preparation: Example - steak temperature. Quantity / size: Example large, small, cup, bowl.

Modifier Group record numbers begin at number 10,000 and end at 19,999.

Modifiers can be priced!

Dont forget the minimum and maximummodifier selections.

Screen Flow Required will force the modifier screen to appear after theparent item is ordered.

Modifiers can modify modifiers. Example: - A salad may be a choicemodifier for a steak and the salad will need dressing modifiers.

Dont forget to link the modifiers groups to the items!


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2-11

Building Submenus

LOCATION:

Maintenance>Menu>Submenus

QUICKTIPS

Submenusare logical divisionsof the restaurants menu.

Desserts, Soups, and Appetizers are typical submenus.

The Short Name will appear on the FOH button. Use\n for multiple linesof text

To place a bitmapon a button simply create the bitmap (80 x 20 pixels) andplace it in the \Aloha\Bmp directory. Name it ITMxxxx.BMPwhere xxxx isthe item number.

You can price at this level known as button level pricing!


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2-12

Building Menus

LOCATION:

Maintenance>Menu>Menus

QUICKTIPS

Menus are composed of submenus.

Make as many menus as needed.

Examples of menus include the Bar menu, the To Go menu and theServer menu.

Menus are assigned tojob codes.

Default menus can be assigned to servers, bartenders and cashiers inMaintenance | Store Settings | Order Entry Group | More Options tab.

To overridea default menu assign the menu to a job code under events (SetBar Menu, Set Server Menu, Set Cashier Menu events).


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2-13

Setting up Job Codes

LOCATION:

Maintenance>Labor>Job Codes

QUICKTIPS

Job codes are user-defined job descriptions that categorize employees andtasks into logical groupings.

Job codes describe what an employee can do.

Typical job codes include server, bartender, cashier, and manager.

Job codes that are required to enter orders must have the Order Entry andShift Required check boxes selected.

Remember you can setup training job codes by selecting the Training checkbox.

The Order Taker check box is NOT for typical server job code setup.

Locate the appropriate icon labeled iconxx.bmpin the ALOHA\BMP

directory.


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2-14

Setting up Access Levels

LOCATION:

Maintenance>Labor>Access Levels

QUICKTIPS

Access levels control who can perform certain functions.

Access levels determine if the employee can perform certain functions withoutmanager approval.

You can create an access level for each job codeor make generic levelsformanagement and staff.

Not all functions will appear under the Functions button on the FOH. Forexample Split Checks, Force Auth, and Manual Card # are all check functionson the FOH.

Carefulwhat functions you assign to servers, bartenders, cashiers, etc.!


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2-15

Entering Employees

LOCATION:

Maintenance>Labor>Employees

QUICKTIPS

Assign employee numbers. Some managers use the last 4 digits of a personsSS#. Some managers prefer to group employees and number accordingly.For example, all servers reside in the 100 range, all bartenders in the 200range, etc.

Yellow fields indicate required fields. Required fields can be set inMaintenance | System | Required Fields.

Dont forget to give each employee a job code, access level and hourly rate ofpay.

Up to 10 job codesper employee.

Dont deleteemployees instead terminate(zap) them!

If the employee needs access to Aloha Manager then they must be given aBack Office Security Level.


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2-16

Creating Order Modes

LOCATION:

Maintenance>System>Order Modes

QUICKTIPS

In a typical setup only 4 order modeswill be active at any one time.

Order modes will cause items to print to the kitchen.

Dont forget header and trailertext for any modes other that the default.

Typical order modes might be Order, To Go, Room Service, Dine In,Appetizers, Express, Rush, etc.

Order modes should be numbered 1-4for the first 4 order modes to show onthe FOH.

A fifth order mode can replace the Hold button on the FOH.

Order modes can be fired by events.

Order modes can be assigned to revenue centersfor reporting purposes. If

order modes are assigned revenue centers then terminal and table revenuecenters will be overridden.

Remember chargescan be applied to order modes! For example, all To Goorders get a $1.00 charge.


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2-17

Building Revenue Centers

LOCATION:

Maintenance>System>Revenue Centers

QUICKTIPS

Revenue Centers summarize income from different sections of the restaurant.

Examplesof revenue centers include Main Dining Room, Patio, Bar,Take Out, Landing.

Revenue center incomewill be reported in various Aloha reports.

Revenue centers can be assigned to order modes, tables and terminals. Thehierarchyis order mode overrides table overrides terminal.

Guest countoptions and pivot seatingcan be enabled by revenue center.

Automatic gratuitycan be applied to revenue centers.


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2-18

Entering Tables

LOCATION:

Maintenance>System>Tables

QUICKTIPS

Up to 400 tablescan be created.

Table descriptionsare typically Main Dining, Section 1, Cocktail, Bar,etc.

The Style and Number of Seats options are only beneficial to the FloorPlaninterface.

Save some time! Dont forget to right-click and use the copy function afterthe initial table is created


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2-19

Setting up Terminals

LOCATION:

Maintenance>Hardware>Terminals

QUICKTIPS

When numberingterminal records start with number 1, then 2, etc.

Each Aloha system is licensed for a specific number of order entryterminals.

The number of terminals with the order entry check box checked mustequal the NUMTERMSvariable.

Peripheral devices(printers, pole displays, mag card readers) are attached toterminals.

Revenue centersmustbe assigned to terminals.

Floor Plan screenscan be assigned to terminals.


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2-20

Setting up Printers

LOCATION:

Maintenance>Hardware>Printers

QUICKTIPS

Define all receipt and remote(kitchen) printers here.

Each printer is connected to a terminal.

If the printer is a receipt printer then you will need to go back to terminalmaintenance and define the terminals default printer.

Dont forget to assign a backup printerin the event of a printer failure.

If a Windows 9x system is driving the printer dont forget to disable the FIFObuffers.

Dont forget to set printer dip switches!

Remember, Windows and OPOS printing are supported.

To adjust printer output go to Maintenance | Store Settings | Printing and

Printing-Chits.


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2-21

Setting up Printer Groups

LOCATION:

Maintenance>Hardware>Printer Groups

QUICKTIPS

Printer Groups allow printers to be placed into logical groups after they aredefined.

There can be up to 5 printers in one printer group.

Dont forget the go back to Item Maintenance once printer groups are definedto assign items to printer groups.


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2-22

Setting up Cash Drawers

LOCATION:

Maintenance>Hardware>Cash Drawers

QUICKTIPS

Cash drawers are attached to printers or to the terminal itself.

Only 2 cash drawerscan be attached to any one printer.

The drawer numberfield can be set to 1 or 2.

A compulsorycash drawer will not allow orders to be rung with the draweropen. The only compulsory drawer supported is Serial 223 32000.

Public Cash Drawersare used in fast-paced environments where strict cashaccountability is less important than speedy service.

Additional cash drawer settings can be found in Maintenance | Store Settings |Security | Cash Drawer tab.


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2-23

Setting up Day Parts

LOCATION:

Maintenance>System>Day Parts

QUICKTIPS

Day Partsdefine block of time used to define the parts of a day.

The times are entered in 24-hour clockformat.

Day parts are used for reporting purposes primarily but can also be used forevents, surveys, and tip sharing.


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2-24

Setting up Tenders

LOCATION:

Maintenance>Payments>Tenders

QUICKTIPS

Assign a bitmapto a tender by naming a bitmap file TDRx.bmpwhere x isthe record number assigned to the tender. You may have to rename thebitmaps after the tenders are created.

For cash tenders dont forget to assign the default amount. For example,$10.00 default amount is 10.00.

The Tips options are primarily used for credit cards and house accounts.

Dont forget to assign the tender a position and make it active.

Does this tender affect an over/short calculation on deposits? If so selectAffects Deposit.

The Print Signature Line option is used primarily for House Accounts.

Combine on Check should be used with cash tenders.

Remember, Tip Refund recovers a portion of the credit card processing feesfrom employees.

If using Payment Reconciliationthen dont forget to make adjustments to theReconciliation tab.


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2-25

Setting up Promotions

LOCATION:

Maintenance>Payments>Promotions

QUICKTIPS

There are

6 different typesof promotions. They include BOGO (Buy one getone free), Combo, Coupon, New Price, Check Reduction and Quick Combo.

Promotions are always tied to sales or non-sales category in order toqualify the promotion. For example, if you create a coupon for $5.00 off of acrab leg plate then you should build a non-sales category which includes onlythe crab leg plate. You would then tie the crab leg category to the promotion.

Dont forget to give the promo a positionand make the promotion Active.

Dont forget to give the promotion a start and end date.

An eventcan be used to make a promotion fire at a specific time.

If the promotion amount needs to be included in tippable salesthen dont

forget to flag Amount Tippable

. Dont forget to set Max per Check and Max per Table to at least 1.

If you want the system to automatically apply the promotion you can selectAuto Apply otherwise you will be required to select the items available forpromotion.


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2-26

Setting up Comps

LOCATION:

Maintenance>Payments>Comps

QUICKTIPS

Comps are typically utilized for discounts related to employee meals andservice/quality related reductions.

Comps use categories, just as promos, to qualify a discount.

If the promotion amount needs to be included in tippable salesthen dontforget to flag Amount Tippable.

Dont forget to set Max per Check and Max per Table to at least 1.

For employee or manager meal comps you may want to track the individual.To do this simply select Must Enter Name. You could also select MustEnter Unit if you want to track the employees unit number and Use MagCard Only if you want the employee receiving the comp to use his or hermag card to validate and track the transaction.

The Comp information (employee names and unit numbers) will appear on theBOH Payment report and Audit report.


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2-27

A Day in the Life of Aloha

The following is a sequential description of what occurs throughout the Alohasystem through a complete day. The actual order entry and sales process ahs beenomitted to emphasize the more important details.

Back of House Computer

The BOH computer is setup as a server (not dedicated; domain controller is notnecessary) and is named ALOHABOH during Windows installation. The D:\directory is shared as BOOTDRV with full access and no password, which allowsterminals to connect by using Windows Guest User account and access the driveacross the network. Normally, the back office is idle, with only the AlohaManager program (AlohaMgr) running. The security key must be attached to aparallel port on the BOH fileserver.

Master Terminal

One of the terminals in the restaurant is designated as the Master terminal andhas a special role. The master terminal acts as a sort of arbitrator among theterminals on the network, and manages some important network communicationtasks. The FOH (Front Of House) will not function unless the master terminal isup. The master terminal is elected by the FOH during initialization.

Transaction Log

As each day progresses, the activity for the day is stored in a transaction loglocated in the \DATA subdirectory on the file server. The log stores allFOHactivity that occurs during the current day in a secure format. The log alwaysgrows, never shrinks, since new data is always appended to the log. Every changeto the system is reflected in the log. The log provides a natural audit trail formonitoring potential misuse of the system by employees.

Printer Logs

All printing for the current day is stored in printer logs also located in the \DATAdirectory, which function similarly to the transaction log. Each printer log

contains all printing that has been sent to a given printer on the current day, aswell as indicators as to what data has successfully printed. Because of this design,Aloha cannot lose printing. Even if all power is interrupted and every computerreboots, printing will resume where it left off.


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2-28

End of Day

The End of Day (EOD) process is a simple procedure that closes out the sales fora days business and starts the new days business with a fresh log. The EODprocess is normally scheduled to occur every day at a certain time, usually late atnight after the restaurant has closed. However, EOD may be run at any timeusing the manager EOD function, from either the back or front of house.

The master terminal performs the End of Day process; therefore the master mustbe running. No BOH programs are involved. EOD will not be held up due toservers not clocking out or with open sales. Any open sales are closed out tocash, and all employees are automatically clocked out. Virtually the only reasonEOD fails is when the file server runs out of disk space or an external reason suchas a loss of network stability or power.

The following sequence of events occur at EOD:

An EOD marker file is created, \ALOHA\DATA\EOD, which causes all non-master terminals to go down until EOD completes.

All open sales are closed to cash and employees are checked out, then clockedout.

A datedsubdirectory for the current date of business (as read in ALOHA.INI)is created; i.e., \ALOHA\19970115.

The transaction log is copied from the DATA subdirectory to the datedsubdirectory.

All system configuration files for the current day are copied from the DATAsubdirectory to the datedsubdirectory.

If the copy was successful, the printer and video logs are deleted from the\DATA subdirectory.

The LCK files, the TXT files and various CFG files are deleted.

Various data files are updated based on the days business, e.g., the employeefile is updated with any employee passwords which have changed, and houseaccounts are updated with charges for the current day, and DOB is calculatedand adjusted.

All system configuration files from \NEWDATA are copied to \DATA (arefresh).

When the entire process above has succeeded, a DONE30 (zero bytes) marker file

is created in the datedsubdirectory to indicate that EOD completed normally andsuccessfully.

The EOD marker file is deleted, allowing the terminals to return to normaloperation, wherein they read the data files again in the \DATA subdirectory.

After reading the data files, the master terminal attempts to read theTRANS.LOG, and, finding that it does not exist, creates a new one.


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Since the date of business increments each time EOD is run, EOD should neverbe run more than once per day. If the user runs EOD more than once per day, thedate of business may be incremented into the future. This has some unpleasanteffects, namely that sales will report as the wrong day of business (which is nowin the future). Setting the date of business backwards is an involved process

requiring Aloha Technical Support, thus it is strongly recommended that users notrun EOD manually, but instead allow the system to run EOD automatically eachday.

IMPORTANT!!! The EOD process should take not longer than a minute or so tocomplete.

Typically, there are only a few reasons that the EOD could fail:

The hard drive has run out of available space

Network communication has failed

Faulty power

The DOB is not properly coordinated with the system date The master terminal has been shut down

Aloha Manager Program

The Aloha Manager program (ALOHAMGR.EXE) is the program controlling theAlohas Back of House. From the Aloha Manager program, the user can start andstop the Front of House, run reports, and perform other system functions. TheControl Server program (CTLSVR.exe) monitors the system and makes sure thatthe transaction log is mirrored in \ALOHA\DATA\MIRROR.LOG. The mirrorlog functions as a backup in case anything happens to the regular transaction log.For this reason, and others, the CTLSVR.exe service should alwaysbe running.

Grinding

The Grinder, GRIND.EXE, is a BOH program which reads the transaction log fora given day of business and creates a series of DBF files which contain allrelevant information for the days business. This program insulates other systemcomponents from the need to understand the transaction log. The Grindernormally is invoked automatically by the CTLSVR.exe program within 30seconds following a completed End of Day. If the Grinder is successful, it creates

a marker file, GNDDBF30.XXX (zero bytes) in thedated

subdirectory where itcreated the grind files.

IMPORTANT!!! It is imperative to understand that the EOD and the grind are twocompletely separate processes! In the event that the grind program is notsuccessful, all terminals, along with the file server, will display a message sayingWaiting to Grind 1997XXXX, and they will appear to be frozen. By definition,there is no way a grind could be automatically launched if the EOD has notsuccessfully completed.


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Typically, there are only a few reasons the grind fails:

CtlSvr has been terminated (closed or exited) on the BOH.

The Disable Auto Grind and flag has been turned on.

The hard drive has run out of available space.

The TRANS.LOG or a DBF file has been corrupted. The security key is missing

Manual Grind

In the even that the data, whether in the datedsubdirectory or in the \DATAsubdirectory needs to be ground or reground, this can be accomplished bylaunching a manual grind from the CMD prompt. The easiest way to do this is togo to the \BIN subdirectory and enter the following command along with itsrequired command line parameter, including: grind /date [directory to be ground]as in the example:

TableService grind /date 20020916

QuickService grindq /date 20020916

Reports

The report program RPT.EXE generates standard system reports. The reportprogram cannot be run directly, but is launched from the Aloha Manager program.Reports can be printed on any inkjet or laser printer supported by Windows, andcan be viewed on screen before being sent to the printer. During the creation of a

report, the necessary subdirectory may be re-ground.Crystal reports are supported by the Crystal Reports print engine DLLs, which

are freely re-distributable. The Aloha Manager program is also used to run

Crystal reports, since they required data files to be summarized and set up

properly before being run. Aloha maintains a list of reports in the

REPORTS.CFG files in the \ALOHA\CRW directory, and makes it easy to run

reports once the dealer has set them up. Aloha allows the dealer to create custom

Crystal reports (using a full-blown copy of Crystal Reports), using the system

DBF data files.


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Module Recap

Having completed this module, you should be able to:

Identify, locate and describe different features and functions built in to the

Aloha POS TableService system to include system and store settings, laborsettings, hardware settings, financial settings, order entry and menu setup,tender setup, and security setup.

Identify Aloha POS reports and how to apply settings to each report


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Aloha TableService

Database Building

Aloha TableService

Database Building

Course Objectives

Navigate Aloha Manager to find basic database components.

Identify all database components needed to begin building an AlohaTableService database.

Input Aloha Manager database components including but not limited to:

AFTER running through the database evaluation on page 82, you can:

Build basic Floor Plan

Set up Rapid Access Set up Smart Tax (inclusive/exclusive taxes)


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Database Building Order

1) System2) Taxes

3) Items

4) Categories

5) Modifiers

6) Submenus

7) Menus

8) Job Codes

9) Access Levels

10)Employees

11)Order Modes

12)Revenue Centers13)Tables

14)Terminals

15)Printers

16)Printer Groups

17)Cash Drawers

18)Day Parts

19)Tenders

20)Promotions

21)Comps


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ALOHA BOOT CAMP WORKBOOK Build ing Databases for TableService

3-1

Module 3

Building Databases forTableService

Contents

INTRODUCTION.................................................................................................... 3-3


Course Outline ................................................................................................ 3-4

ALOHA TABLESERVICE SYSTEM QUESTIONNAIRE ............................................ 3-5

General Information........................................................................................ 3-6

Taxes ............................................................................................................... 3-7

Gratuity ........................................................................................................... 3-7Dayparts .......................................................................................................... 3-7

Server/Cashier Information............................................................................. 3-8

Bar/Lounge Information................................................................................ 3-10

Void Reason List........................................................................................... 3-12

Order Modes ................................................................................................. 3-13

List Payment Methods .................................................................................. 3-13

Discounts - Promo / Coupon Reason List ..................................................... 3-14

Job Codes ...................................................................................................... 3-15

Employee List ............................................................................................... 3-15

Revenue Centers ........................................................................................... 3-16

Hardware Configuration ............................................................................... 3-16POS Terminals ......................................................................................... 3-16Printers..................................................................................................... 3-16Remote Printer Names ............................................................................. 3-16Printer Groups ......................................................................................... 3-16

Attachments: ................................................................................................. 3-17


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Build ing Databases for TableService ALOHA BOOT CAMP WORKBOOK

3-2

MUTTLEYS SIGNATURE GRILLE MENU........................................................... 3-18

Muttleys Signature Grille Item List ............................................................. 3-20

DATABASE REFERENCES AND RECOMMENDATIONS ........................................ 3-22

Suggested Database Numbering Scheme...................................................... 3-22

Aloha TableService Database Design Checklist........................................... 3-24Database Building Score Sheet ..................................................................... 3-25

MODULE RECAP ................................................................................................ 3-26


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3-3

Introductionhis course will provide detailed instruction on how to build a TableServicedatabase. Database building components will include creating menu items,submenus, menus, taxes, modifiers, categories, revenue centers, day parts

and more. Each student will build their own database in order to demonstrateunderstanding of proper database design and building procedure. The course alsoincludes instruction on Floor Plan design and building.

Module Objectives


Navigate Aloha Manager to find basic database components.

Identify all database components needed to begin building an Aloha

TableService database

Input Aloha Manager database components including but not limited to:adding employees, job codes, access levels, back office security levels, storeinformation, day parts, order modes, items, modifier groups, submenus,exception modifiers, menus, categories, taxes, printers, terminals, cashdrawers, tables, comps, promotions and tenders.

Build a basic Floor Plan and demonstrate use on the FOH.


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3-4

Course Outl ine1. Analyzing the Restaurant

Information

2. System Settings for a BlankDatabase

a. Hardware setup

b. Table definitions

c. Employee maintenance

d. Defining day parts

e. Defining payments

3. Setting up your User Interface

a. Setting up your floor plan

b. Setting up your panels

c. Setting up your screensd. Setting up employees to use

Qwerty keyboards

e. Setting up rows and columns onthe modifier screen

f. Setting up rows and columns onthe submenu screen

4. Setting up your Labor

a. Adding your termination reasons

b. Setting up your labor groupsc. Setting up your checkout buckets

d. Setting up your electronic payrollinterfaces

e. Setting up your minimum age andwage requirements

f. Setting up your weekly basiclabor schedules

g. Creating a labor schedule fromscratch

h. Creating a time slice for anemployees shift

i. Editing the length of a time slice

j. Moving a time slice

k. Printing a labor schedule

l. Deleting a time slice

m. Setting up your performancemeasures

n. Setting up your cock in and outoptions

o. Setting up the clock in report toprint

p. Setting up your rounding of clockin and out times

5. Setting up your Order Entry

a. Setting up your guest counttracking

b. Setting up your tables and tabs

c. Setting up your bartender

d. Setting up transferring of tablesand tabs

e. Setting up order attributes

f. Replacing the hold button with anorder mode

g. Setting up the pizza modifiersfunction

h. Setting up the dry countymemberships

6. Menu Maintenance Functions

a. Surchargesb. Taxes

c. Flex Taxes

d. Entering items in a database

e. Modifiers

f. Submenus

g. Menus

h. Special pricing

i. Price levels

j. Auto menu7. Viewing FOH Database

8. Setting up your Printing Options

9. Q&A Session

10. Evaluations

11. Testing


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3-5

Aloha TableService System QuestionnaireThis section will allow you to take notes as the instructor focuses on 21key Aloha TableService elements. The instructor will define each elementalong with its features and functions within the Aloha product.

Prepared for: Muttleys Signature Grille

1320 Tennis Drive

Bedford, Texas 76021

Attached you will find the Aloha System Questionnaire, which is designedto help you easily address all areas of system database building. Whenproperly completed, this will allow Aloha to facilitate the design of yoursystem database according to your specifications.

Please take the time necessary to complete each area of this questionnaire.The quality and completeness of information received from yourorganization will reflect the functionality and ease of use of your database.

Should you have any questions while completing this questionnaire, pleasecontact:

Please return this questionnaire on or before: XXX

Thank You.


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3-6 6

General Information

Client Name: MUTTLEY'S SIGNATURE GRILLESite Name: Unit #12

Contact Name: Jonathan A. Muttley

Contact Phone # 817-555-1212

Site Address(Street, City, State, Zip)

1320 Tennis Drive

Bedford, TX 76021

Site Phone Number: 817-555-1212

Site Fax Number: 817-555-2121

Site Shipping Address(Street, City, State, Zip):

1320 Tennis Drive

Bedford, TX 76021

Accounting periods start: Monday

Pay periods start on Monday and run Weekly Bi-weekly M

Week starts on: Sunday

Hours of operation:

Day Open/Close Times Bar Happy Hour Restaurant Other

Monday 10:30am- 11:30pm 5-6PM

Tuesday 10:30am- 11:30pm 5-6PM

Wednesday 10:30am- 11:30pm 5-6PM

Thursday 10:30am- 11:30pm 5-6PM

Friday 10:30am- 11:30pm 5-6PM

Saturday 10:30am- 11:30pmSunday 10:30am- 11:30pm


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3-7

Taxes

Please provide the necessary information on taxes, as outlined below:

ITEM TAX RATEPERCENTAGE

INCLUSIVE/EXCLUSIVE

(Please indicate taxing method)

FOOD 8.25% Exclusive

Non-ALC BEV 8.25% Exclusive

LBW 8.25% Inclusive at Bar / Exclusive inDining

Inclusive taxes are included in the price of the item. (Liquor, Beerand Wine are usually inclusive)

Exclusive taxes are added to the price of the item. (Food andRetail items are usually exclusive)

Gratuity

Please indicate the gratuity percentage charged for the following locations:

LOCATION GRATUITY PERCENTAGE

Restaurant 15% at 8 or more guests

Bar N/A

Room Service N/A

DaypartsDESCRIPTION START TIME

Breakfast 7AM

Lunch 10:30AM

Dinner 5PM


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3-8 8

Server/Cashier Information1. Do you utilize Server Banking? (The Server opens checks, closes

checks and makes change from moneys collected. Moneys are turnedin at the end of their shift):

YES NO

During: Lunch Dinner Both

2. Do you utilize Cashier Banking? (The Cashier has an assigned cashdrawer to ring up transactions, take payments and close transactions.Moneys are turned in at the end of their shifts):

YES NO


3. Do you have servers on the floor placing orders while using cashiers?

YES NO


4. Do you enter orders by table number?

YES NO


5. Please provide a list of valid Table Numbers (table numbers must benumeric)

Number Number of Seats Shape

1-6 4 Square

7-12 6 Round

6. If you are using servers and cashiers at the same time, do you want

checks to automatically transfer to the cashier after the order iscomplete?

YES NO



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3-9

7. What menu items do the servers prepare themselves? (Ex: salads,soups, non-alcoholic bevs)

None

8. Can servers adjust payments to closed checks?

YES NO

9. Can servers transfer checks?

YESNO

If yes,do they transfer checks to themselves?

YESNO


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3-10 10

Bar/Lounge Information1. Do you allow customers to run a tab at the bar (keep a running total of

drinks and food ordered at the bar and allow the customer to pay whenleaving)? YES NO

During: Lunch Dinner Both2. Does the bartender use a cash drawer? YES NO

3. Is Happy Hour available in all areas of the site? Ex: Bar, Dining.Room

YES NO

If No: List the Areasand Timesthat are available for Happy Hour:

DAY Restaurant Lounge Other Other

Mon

Tues

Wed

Thurs

Fri

Sat

Sun

4. Are all menu items available during Happy Hour?

YES NO

If No: Place an x by the items that are available:

Non Alcoholic Beverages

Appetizers

Buffets

Entrees

Desserts

Draft Beer

Bottled Beer

Well Drinks

Call Drinks

Premium Drinks

Champagne

House Wines

Brand Wines


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3-11

5. Do reduced prices apply to menu items during Happy Hour?

YES NO

6. Do you have a Bar Food menu?

YES NO

If yes, please attach a copy with prices to this questionnaire.

7. Please list your top 21 bar itemssold including beer, wine and mixeddrinks. A Fast Bar button will be created from this list.

8. What menu items do the bartenders prepare themselves? (Ex: mixeddrinks, chips & Salsa, sandwiches, desserts, etc.)

9. Please list all food items that need to print to the Bar printer.


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3-12 12

10. Please use the worksheets provided to enter the prices charged forregular and happy hour liquor items:

ID LONGNAME REGULAR PRICE HAPPY HOURPRICE

16005 Miller Light 3.25 2.00

16010 Coors Light 3.25 2.00

16015 Corona 3.50 2.50

18005 Red Wine 3.00 1.50

18010 Blush Wine 3.00 1.50

18015 White Wine 3.00 1.50

Void Reason List

A void is a procedure for taking an item off a check. A voided item is not

included in net sales. For auditing purposes, these figures are recorded inthe Manager Activity Reports.

The following is a list of standard void reasons. Place a check markinthe column or columns to the right to show who is authorized to performthat type of void.

Note: Please list any additional void reasons used by your site.

Who is Authori zed to Perform this VoidVoid Reason

Mgr. Server Bartender Cashier

Overring X

Preparation Error X

Canceled Order X

86 (Item is out ofstock)

X

Other____________

Other____________

Other____________

Other____________


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Order ModesOrder Mode Name Charge

Order No

To Go Yes $1.00 per check

As App No

Delivery Yes$2.00 Per Check

List Payment Methods1. Please list all payment methods your restaurant accepts. Examples of

commonly used payment methods include Cash, Visa, AmericanExpress, Mastercard, House Accounts, and Gift Certificates.

Payment Methods1. Cash YES2. $5.00 YES3. $10.00 YES4. $20.00 YES5. $50.00 YES6. $100.00 YES7. Discover YES8. House Acct. YES

2. Will you be using Gift Certificates?

YES NO


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Discounts - Promo / Coupon Reason List

Comps / Promos are a way of removing a dollar amount, a percentamount, or the entire item from a Guest check due to a special promotion.A discounted amount may or may not beincluded in net sales. However,if you select to include discounted amounts in net sales, ALL discountedamounts WILL be included in net sales. If you select not to includediscounted amounts in net sales, ALL discounted amounts WILL NOT beincluded in net sales. The discounted dollar amount is recorded alongwith the daily sales information to be used for audit.

Comps and promos are commonly used to increase frequency and sales byoffering an incentive for Guests to come to the site. The length ofPromos/ Comps should run no more than 4 to 6 weeks in order for the fullvalue of the increase to be recognized. If you select to offer a Promo /Comp longer than 4 to 6 weeks the increase will be diluted by time and

you will not have achieved your desired results.

The following is a list of standard Comp/Promo reasons. Place a checkmarkin the column or columns to the right to show who is authorized toperform that type of discount. Please list any additional Coupon/Promosused by your site.

Who is Authorized?Promo Reason % OR $AmountOFF Mgr Server Bartender Cashier

$5.00 OFFCOUPON

$5.00 X

BOGOAPPETIZER

100% x x X x

Comp % off Requireditems if

any

ManagerNeeded

Max perCheck

Max perTable

MGR Meal 100 % ENTREES YES 1 1

Birthday 50 % FOOD/NA

YES 1 1

EmployeeMeal

80 % FOOD/NA YES 1 1

Anniversary 20 % FOOD/NA

YES 99 99

SeniorCitizen

25 % FOOD/NA YES 99 99


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Job Codes

A Job Code is used to identify both an employees job title and thefunctions they can perform under that job title.

1 Manager

2 Asst. Manager

3 Cashier

4 Server

5 Bartender

6 Cook

Employee List

Please complete the following information for all current employees(restaurant server, room service server, bartender, manager and cashier).An employee can have up to 10 different job codes/rates. (Make a copy ofthis sheet if necessary.)

Note:This information will be used during training and/or bymanagement to input employees into the system.

Name SSN Phone Job Code Area Pay Rate

TeresaDoe

444-44-4343

750-4563 Server Mn DnRm

2.13

Cashier Cash

Cage

6.00

JonathanMuttley

444-33-3323

575-8585 Manager BOH

KathrineCastle

555-34-4343

675-4343 Manager Mn DnRm

15.00

RichardMichaels

433-45-1234

654-3444 Server Dn room 2.13

RonaldMcQuire

777-87-6789

654-6565 Bartender Bar 5.50

Please make a copy of this sheet if necessary.

Note: Pay Rate applies only if you will be using Aloha for time keepingand payroll reporting.


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Revenue Centers

Revenue Centers are specific areas of your site you would like to grouptogether for reporting sales activities. Examples are listed below.

Please provide a list of all Revenue Centers for your location.

1. Bar2. Dining Room3. Patio4.

Hardware Configuration

POS Terminals

Terminal Names Revenue Center (if grouping by terminal)

Terminal 1: Term1 BarTerminal 2:

Terminal 3:

Printers

The Aloha system contains two separate types of printers; Receipt andRemote. A receipt printer is used to print guest receipts and credit cardvouchers, and will be attached to a terminal. The physical location of areceipt printer will be next to the terminal. A remote printer is used toprint chits to the kitchen or bar, and is also attached to a terminal, but itsphysical location will be in the Bar, or Kitchen (or another remote

location).

Note: Remote printers are attached to items.

Remote Printer Names

List the printer name beside each printer number.

Printer Number Printer Name

Printer 1: Rec 1

Printer 2: Food

Printer 3: Bar

Printer 4:Printer 5:

Printer Groups1. Bar

2. Food


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Attachments:

Please attach a copy of your Menus, Modifiers, Prices, Menuabbreviations, and any descriptions that might be helpful in creating yourdatabase.

Restaurant Breakfast Menu and Prices

Restaurant Lunch Menu and Prices

Restaurant Dinner Menus with Prices

Room Service/Other Breakfast Menus with Prices

Room Service/Other Lunch Menus with Prices

Room Service/Other Dinner Menus with Prices

Room Service/Other All Day Menus with Prices

Snack Menu and Prices

Dessert Menu and Prices

Bar Food Menu and Prices

Wine List and Prices

Completed Liquor Worksheets (Regular and

Happy Hour prices)

List of Liquor Prices (ex. Well price, Call price,

Premium price, Super Premium price, Frozen

Drink price)

Completed By:Printed Name:

Date:


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Muttleys Signature Grille Menu

APPETIZERS

CHICKEN TENDERSLightly breaded chickenbreast strips served withchoice of BBQ sauce, honeymustard dressing, ranchdressing, or cream gravy4.99

LOADED TATER SKINSPotato skins loaded withmelted cheese, crunchy

bacon, and chives, servedwith side of sour cream &

salsa4.79

SOUPS AND SALADS

Choice of Ranch, Honey mustard, or Caesar

SOUP &SALAD

Choice of broccoli cheesesoup or soup of the day &

dinner salad or Caesar dinnersalad4.95

DINNER SALAD

Crisp greens, cheddar &Monterrey jack cheese,tomato, & fresh croutons2.75

SOUP OF THE DAY

Cup 1.95Bowl 2.75

CAESAR DINNER SALAD

Fresh romaine lettuce,lightly tossed with gratedparmesan cheese & creamy

Caesar dressing, topped withhomemade croutons2.75

BROCCOLI CHEESECup 1.95Bowl 2.75


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ENTREESIncludes choice of 2 sides & fresh rolls & cornbread. Ifyou like, substitute a bowl of soup, dinner salad, Caesar

dinner salad, or baked potato for 2 sides.

COUNTRY STEAKA fresh cut of lean beef,

battered & fried

aloha tableservice_essentials - workbook

Documents

essentials workbook

out5262018 aloha tableservice

eod5262018 aloha tableservice

labor data

guest checks system

server training clocking

checks andreprinting

foh reportsmanager training