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Salesware Food Service Version 4.4

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Overview – Salesware Food Service module .......................................................................................................... 5

Features .................................................................................................................................................................. 5

Project map – planning and Food Service system configuration ............................................................................ 6

What not to do in setting up your Food Service system ......................................................................................... 7

Using FileSync application ...................................................................................................................................... 7

How to configure the Food Service module interface ............................................................................................. 8

How to use pictures on buttons for an intuitive interface ...................................................................................................................8

How to use color on buttons for an intuitive interface ...................................................................................................... 9

How to use .INI settings in interface design....................................................................................................................... 9

How to control placement and sizing of buttons via .INI settings .................................................................................... 10

How to control placement and availability of main action buttons via .INI settings: ....................................................... 12

How to configure Food Service items .............................................................................................................................. 14

How to configure “hot keys” for Table Service Food and Beverage and Quick Service Food and Beverage module items ......................................................................................................................................................................................................................... 14

Lock the size of screens in Sales....................................................................................................................................... 14

How to configure remote printers and layouts for Food Service module .............................................................14

How to set up remote printing for Food Service module ................................................................................................. 14

The operator warnings ............................................................................................................................................................................... 15

How to use DeltaQty in layouts ....................................................................................................................................... 15

Send a remote layout to a kitchen printer that categorizes items, in the order, by Course number ............................... 16

How to configure a Charge Cards layout with tips ........................................................................................................... 17

How to use locally defined layouts in Sales ..................................................................................................................... 17

How to configure printers at the salespoint for Food Service module..................................................................17

Summary of Sales .INI [Preferences] settings .......................................................................................................17

How to use item duplication with Food Service module ......................................................................................23

How to configure modifiers for use with Food Service module ............................................................................23

How to create pre-mods .................................................................................................................................................. 24

How to create modifiers .................................................................................................................................................. 24

How to associate modifiers with items ........................................................................................................................... 25

How to configure modifier options.................................................................................................................................. 26

How to use remote printers and color in conjunction with modifiers ............................................................................. 26

How to configure modifier appearance in the interface .................................................................................................. 26

How to enter custom text and prices for a modifier ........................................................................................................ 28

How to use Dynamic Pricing capability with Food Service module .......................................................................30

How to configure the item tree for Food Service module.....................................................................................31

How to configure quick select items ................................................................................................................................ 31

How to use multiple item trees with Food Service module ............................................................................................. 32

How to organize folders/items to always be listed at the top of each level of the item tree .......................................... 32

How to configure restrictions for automatic updating..................................................................................................... 32

How to include/inactivate modifiers via the item tree .................................................................................................... 33

How to configure tipping for Food Service module ..............................................................................................34

Quick tips vs. regular tipping ........................................................................................................................................... 35

Quick tips....................................................................................................................................................................................................... 35

Regular tips ................................................................................................................................................................................................... 35

How to configure tip items and tipout items for use in Food Service module ............................................................................. 35

How to configure tipout roles.......................................................................................................................................... 36

A tipping threshold can be set in Sales ............................................................................................................................ 36

How to configure service charge gratuity items .............................................................................................................. 36

Tips are correctly recognized when a second debit card or credit card is used as payment ............................................ 38

When a tip fails ............................................................................................................................................................... 39

Bar functionality – four options ....................................................................................................................................... 39

Option # 1 – Using a Dining Header/Table Service module .............................................................................................................. 39

Option #2 – Using quick service for credit card tipping – no tabs ................................................................................................... 39

Option #3 – Using Quick Service module and saved sales for credit card tipping – tabs allowed ........................................... 40

Option #4 – Quick Service module order and recall ........................................................................................................................... 40

How to configure specials for Food Service module .............................................................................................41

How to configure and use discount cards with Food Service module ...................................................................42

How to configure and use Faux Finalize ................................................................................................................42

Security settings .............................................................................................................................................................. 43

Things to Know ................................................................................................................................................................ 44

How to configure operators for Food Service module ..........................................................................................44

How to allow operator auto-log-in via card swipe........................................................................................................... 44

How to configure miscellaneous settings for use in Food Service module ...........................................................45

How to configure close-out by operator for Food Service module .................................................................................. 45

How to configure multiple cash drawers for Food Service module.................................................................................. 45

How to use a Quick Service Food and Beverage module salespoint .....................................................................46

How to log-in to the Sales interface ......................................................................................................................47

How to use a Table Service Food and Beverage module salespoint .....................................................................47

How to use the Dining Header in Table Service and Quick Service Food and Beverage modules .........................47

How to order in Table Service Food and Beverage module ..................................................................................48

How to modify a line item ....................................................................................................................................48

How to use “-----” to separate items .....................................................................................................................49

How to recall/adjust/save an order in Table Service Food and Beverage module ...............................................49

How to Print Sale in Table Service Food and Beverage module ............................................................................50

How to pay in Table Service Food and Beverage module .....................................................................................50

“Paying” vs. “finalizing” ................................................................................................................................................... 50

How to perform table splits in Table Service Food and Beverage module............................................................51

If seat numbers are enabled, a table can be split by seat number .................................................................................................. 53

How to perform item splits in Table Service Food and Beverage module ............................................................54

How to use the Break Item button in Table Service Food and Beverage module ............................................................ 54

How to split payments in Table Service Food and Beverage module ...................................................................56

How to transfer a table to another server in Table Service Food and Beverage module ......................................56

How to combine tables in Table Service Food and Beverage module...................................................................57

How to transfer items to another table in Table Service Food and Beverage module..........................................58

How to finalize a Table Service Food and Beverage module sale .........................................................................58

How to configure a “Quick Cash” button ..............................................................................................................59

How to use table details in Table Service Food and Beverage module .................................................................59

How to configure tables to appear in different colors on the Recall Table dialog ................................................59

How to use server banking in Table Service Food and Beverage module .............................................................61

Sales Recording Module (SRM) for Canadian clients ............................................................................................62

SRM setup ....................................................................................................................................................................... 63

How to use security with Food Service module ....................................................................................................65

Closing out without payout of tips .................................................................................................................................. 65

How to use reporting with Food Service module ..................................................................................................66

Detailed and basic Close-Out Report ............................................................................................................................... 66

Supplementary documentation and other materials ...........................................................................................66

Overview – Salesware Food Service module

Salesware’s Food Service module consists of two sub-modules: Table Service Food and Beverage and Quick Service Food and Beverage. These sub-modules are designed to easily integrate food service venues into Salesware’s enterprise software solution. The Table Service Food and Beverage and Quick Service Food and Beverage sub-modules allow you to take advantage of highly customizable button-driven menus to make transactions quick and easy for your operators. Essential food service features are built in, including tip management, kitchen and bar printing, check splitting and more.

Features

Salesware’s Table Service Food and Beverage and Quick Service Food and Beverage modules have the following features:

• Customizable menu creation (button positions, colors). Include easy “activation” of daily specials and tight controls of limited menu items.

• Modifier selections: Prompts can be configured to assist servers with selections including the configuration of minimum/maximum selection requirements.

• Eight kitchen printers with customizable layouts that may be further customized per venue. • Dining Headers that allow easy table start, recall and edit. In addition to the table number a description

along with the number of guests (cover) may be entered to assist the recall process when many tables/tabs are open.

• Table recall based on server log-in and location (restaurant location or even a sub-section within the restaurant).

• Auto-log out functionality allows one point-of-sale to be easily accessed by many servers. • Auto-log-in cards may be created to facilitate the log-in process when recalling and editing tables. • Table splits that allow a single check to be split to multiple checks in one step. • Transfer activity that allows single items to be transferred between two checks and/or entire checks to be

combined. • Tip and gratuity functionality that allows tips to be recorded per check. An un-limited number of gratuity

levels may be configured for use at various venues. • Pay out tip functionality complete with distributing a portion of system recorded tips to other roles within

the restaurant (cook, host, dishwasher, etc.) in order to only declare the actual amount collected by the server within reports.

• Server bank activity complete with prompts to return the bank during closeout. • Server Banking Report that provides statistical information regarding turn time, covers, tip declaration and

items. • Quick discounting based on a pass swipe that applies only those specials allowed to items on the check

(for example, employee discounts that are allowed on food items, but not on alcohol). • Account charging of meals/tabs by using the Sales, In-House Cards charge programs.

• Ability to access central guest database which allows tracking VIP guests and their purchases. (Helpful when generating “invite-only” guest lists for special events.)

Project map – planning and Food Service system configuration

While Salesware’s Table Service Food and Beverage and Quick Service Food and Beverage sub-modules include several features designed to simplify system configuration, taking the time to plan carefully prior to actually setting up the system makes configuration substantially easier.

Click here for a configuration matrix to aid you in the planning process; you definitely want to use this to guide you before you dive into system setup. For a general overview, see below for a basic guide to what information you need to know and what steps you want to take, to ensure you are taking the path of least resistance in setting up your system.

1. Map out the physical environment of your venue first. • You want to define where salespoints are located and, even more importantly for system

configuration, whether you are using remote printers (such as kitchen printers for ordering food). Whether or not you have installed or even purchased these printers yet, you assign a number to each of them to designate which printer is which. When you start setting up your system, you can specify that certain items print to certain printers and you select those printers by number.

2. Review your menu. Scrutinize it for possibilities. Think like a customer. Then review it again. You’re looking for a number of different pieces of information when you review your menu. Some of this information includes: • What choices does a customer have when ordering any given item? Are there “sides” associated with

some menu items? Can the customer make substitutions for certain items or menu elements? • How do you want these choices to be presented to your servers? Does the system remind them to

select certain options when putting in an order? Does the system in fact require the server to make these choices when putting an order into the system?

• Do certain menu items have the exact same choices associated with them as other menu items?

3. Think about the bottom line. • What prices are associated with the menu? Do the choices or substitutions a customer requests

require an additional charge? • What discounts might be available with various menu items? • What profit centers are associated with the sale of your menu items? • What taxes are associated with the sale of your menu items?

All the “choices” mentioned above are designated as “modifiers” in the Salesware system. Modifiers are used to indicate the selections available to a customer as they order a menu item. An example of a modifier is “Swiss Cheese,” which might modify the menu item “Ham Sandwich.”

http://portal.siriusware.com/docs/pdf/TSR_Matrix.xls

Modifiers can be further labeled with “Pre-Mods,” such as “NO” or “SUB,” to further reflect the desires of the customer ordering the menu item. If the ham sandwich regularly comes with cheddar cheese, a customer might want to SUB SWISS CHEESE and the server needs a method to specify this when entering the order into the system.

You also want to consider grouping similar modifiers together into categories (such as dressings, sauces, cheese, cooking temperatures, etc.) This makes them easier to locate as you’re assigning them to menu items during system configuration.

All these options need to be considered prior to your setting up the software. You want to consider these options in this order: pre-mods, modifiers (with any associated pricing options), and then items.

What not to do in setting up your Food Service system

Do not do the following when setting up your Food Service system:

• Resist the temptation to simply start entering data before you’ve figured out all the nuances of the menu. The system is designed to allow you to duplicate menu items once they are configured. If you duplicate hundreds of half-finished menu items, however, you just have to go back and manually adjust each and every menu item once you have the rest of your options (prices, discounts, available modifiers, etc.) figured out. Take the time to map out menu information outside the system first.

• Don’t set up everything on the back end without testing how it appears and behaves on the front end first. Try setting up one or two items and testing them end-to-end, ideally in conjunction with your operators, servers or bartenders. They may have valuable input that you’ll want to consider before you set up the rest of the system.

• Don’t neglect pricing considerations. If you wait until ‘later’ to make decisions about pricing, you may miss out on the opportunity to simplify pricing structures using Dynamic Pricing Rules.

• Don’t be afraid to break out the pencil and paper. One easy way to map out interface design and button organization options is to do it the old-fashioned way. Scratch your head, sketch it out and take advantage of the eraser before you put the information into the system.

Using FileSync application

FileSync application is a component that is associated with Food Service (Table Service F&B only) module. This application manages local data for offline operation and centralizes data for a specific group of salespoints. FileSync runs in the background, keeping an up-to-date local copy of all Sales data that salespoints default to in the event of a network failure. After the connection with the database is re-established, the Sales data is re-synchronized with the database and operations continue as normal. This is an optional application and is not necessary for the operation of the Food Service module. For more information on FileSync application, please see the FileSync document.

Note: Most Food Service users do not need FileSync. Locations with poor network connectivity may choose to use FileSync application to improve software functionality.

How to configure the Food Service module interface

In creating an interface for a Food Service salespoint, visual design elements are critical (as these impact system speed and ease of use for your operators). Taking time to carefully think through how selections are arranged and displayed on the screen saves operators time in front of the salespoint -- and increase the time they have to spend serving guests. Pictures, colors, text, size and the placement of elements on the screen can all be configured to meet the unique demands of different Table Service Food and Beverage or Quick Service Food and Beverage environments.

How to use pictures on buttons for an intuitive interface

You can collect a number of pictures (in .bmp format) to use in place of or in addition to, text on the salespoint buttons. Some samples are available for download from the accesso support web site (accesso Siriusware Information Portal) or you can locate .bmp to use from other sources. Make sure you allow access to the directory where the .bmp are stored on your network from the SysManager stations where you are configuring items. Also ensure the .bmp you select clearly signify the groups or items they are meant to represent. If operators can’t discern what a picture is or can’t tell the difference between two similar pictures on separate buttons, speed and ordering efficiency are likely compromised.

To use pictures on buttons: 1. In SysManager, click Item Tree and select the item tree you wish to configure. Click Edit. 2. On the left-hand side of the screen, in the item tree, select an item or group to which you would like to

add a picture at the salespoint. 3. On the far right-hand side of the screen, click the Picture button. 4. Navigate to the directory where you have stored your picture .bmp. 5. Select the appropriate .bmp file corresponding to the item or group and click OK to assign the .bmp to the

item or group. 6. To preview the picture associated with the item, click the Preview check box under the Picture button in

the item tree. 7. If you do not wish to have a text description displayed on the button, click the Suppress Text check box

located under the Preview check box. 8. Remember to click Done on the item tree to apply the changes you have made to your buttons and make

those changes available to the salespoints.

Note: Once you have associated a picture with an item or group in the item tree, you can currently only remove the picture by:

https://portal.siriusware.com/informationportal/default.aspx

https://portal.siriusware.com/informationportal/default.aspx

• Deleting the item from the item tree and re-dragging the item over from the DCI list or • Contacting accesso Siriusware Technical Support for a SQL query to remove the picture.

How to use color on buttons for an intuitive interface

Creating visually intuitive “themes” with color at the salespoint is an easy way to help operators find items, particularly in a touch screen environment where item selection is rapid and the operators move through several screens quickly. Selecting blue button colors for cold drinks and red button colors for hot drinks, for example, helps operators visually target their selection process at a very basic level, ensuring a more rapid salespoint entry process.

To use color buttons: 1. In SysManager, click Item Tree, select the item tree you wish to configure and click Edit. 2. On the left-hand side of the screen, in the item tree, select an item or group on which you would like to

configure the color for the button, the button text or both. 3. On the far right-hand side of the screen, above the Picture button, select Button Color or Text Color. (The

gray area within the box surrounding the raised Text Color selection controls the button color.) 4. Select the color from the color palette presented (either basic or custom) that you wish to display for the

button or the text and click OK. The color corresponding to the button or text displays above the Picture button.

Note: Use caution in selecting button colors and text colors. Choosing the same color for both text and button or choosing colors that do not contrast, may render the text indistinct.

How to use .INI settings in interface design

Many elements of salespoint interface design are controlled via settings in the global.INI file centrally (or, if necessary, via the sales32c.INI file locally). Information on how .INI files generally work is included in the basic Salesware documentation. The material included in this Food and Beverage document assumes a working knowledge of .INI files in general and concentrates on those .INI settings pertinent to the Food Service environment.

How to control salespoint font appearance via .INI settings: 1. Go to SysManager > Preferences > Miscellaneous > Global Salespoint .INI. 2. Find the section designating the Table Service Food and Beverage or Quick Service Food and Beverage

salespoint group (e.g., <FineDining> or <Cafeteria>). 3. Go to the [Fonts] section. 4. Determine which selections on the salespoint you would like to adjust. Values for the font settings

specified below can range from 6-40 points.

5. BigFont controls the point size of the large font within Sales. • Controls global buttons, main action buttons, Prev/Next buttons, Top/Up buttons in item menu and all

lists (accounts, specials, guests, etc.).

6. SmlFont controls the point size of the small font within Sales. • Used rarely - Font that controls the emsg icon, date/time on line item button and a few small areas on

the Schedule dialogs. Used mainly in Sales Host utility, not Food Service module interfaces.

7. StdFont controls the point size of the standard font within Sales. • Controls almost everything else that is not already controlled by the big fonts such as item selection

buttons, non-list dialogs, quantity buttons on line item, etc.

8. TxtFont controls the Closeout dialog, minor areas on Rental Info tab and the Reprint Remote Receipt dialogs.

9. LineItemFont controls the line item description text when an item is added to a sales invoice. 10. Determine what aspects of the font you would like to change to adjust the interface.

Example: • StdFontHeight= size of font (from 6 – 40 points). • StdFontWeight=weight of font (choices include THIN, EXTRALIGHT, ULTRALIGHT, LIGHT, NORMAL,

REGULAR, MEDIUM, SEMIBOLD, DEMIBOLD, BOLD, EXTRABOLD, ULTRABOLD, HEAVY, BLACK). • StdFontFace=Arial.

Note: Any installed font is available for selection.

11. Adjust the font settings in the .INI as appropriate given your interface design goals, and then click Save.

How to control placement and sizing of buttons via .INI settings

Remember that button placement and the item tree go hand in hand when configuring the salespoint interface. The .INI file settings can specify how many rows/columns of buttons to use and what their relative sizes are on the screen; however, which item goes where is a function of the item tree.

To control placement and sizing of buttons via .INI settings: 1. Go to SysManager > Preferences > Miscellaneous > Global Salespoint .INI. 2. Find the section designating the Table Service Food and Beverage or Quick Service Food and Beverage

salespoint group (e.g., <FineDining> or <Cafeteria>). 3. Go to the [Interface] section. 4. Ensure that the settings for displaying pictures and using buttons are configured appropriately.

5. Buttons=TRUE allows operators to use buttons rather than a list box for item selection. 6. ShowImages=TRUE enables the display of any bitmap images configured for the buttons. 7. Determine how much of the screen at the salespoint you wish to use for item selection buttons and set

this appropriately. 8. PickWidth= specifies the percentage of the screen in width for the pick list.

Example: PickWidth=40 would allow 40% of the Sales screen to be designated for item buttons (the rest would be used for the sales invoice information).

Note: PickWidth is limited to 50% of the screen or less (e.g., PickWidth= must be <50).

9. Determine how many rows and columns of item selection buttons you wish to use and set this appropriately. This varies based on your item and group configuration and how large you need the buttons to be for maximum usability (especially in a touch screen environment).

10. ButtonCols=2 would result in two columns of buttons (maximum five). 11. ButtonRows=10 would result in ten rows of buttons (maximum thirty).

Note: To start a new row with a specific item button in the interface, you can select the item in the item tree, and then click the new row check box (located directly beneath the Suppress Text check box).

12. Determine how much of a given line item is designated for the line item and quantity buttons. This varies based on how large you need these buttons to be for maximum usability (especially in a touch screen environment).

13. InvoiceButtonHeight=40 would result in 40% of a given line item being taken up by the height of the associated line item buttons.

14. InvoiceQtyPct=20 would result in the quantity buttons taking up 20% of the width of the line item. 15. Determine whether you wish to configure Hold buttons at the salespoint. Generally, Hold buttons are not

used in a Table Service Food and Beverage environment, but they may be useful in a Quick Service Food and Beverage environment.

Note: Hold or Quick Save buttons temporarily suspend a sale without finalizing or ordering it. This may be useful for a customer who needs to run back to their car to get their wallet after placing an order at the counter, for instance. If you have a sale in place and press a quick save button that is empty, the sale is saved in that slot. If you have an empty Sales screen and press a quick save button that has a sale, the sale is re-loaded into the sales invoice. The buttons say Hold with a slot number if empty and show the operator and time if occupied. Printing is disabled during a Quick Save.

To use quick save buttons at the salespoint (example): • QuickSaveButtons=TRUE (to enable the functionality) • QuickSaveColumns=2 (enables two columns of Hold buttons) • QuickSaveRows=1 (enables one row of Hold buttons)

How to control placement and availability of main action buttons via .INI settings:

Up to twelve “action” buttons (those selections available from the Tools > Action menu at the salespoint) can be configured to appear on the main dialog of the Sales screen, at the bottom. It is helpful to make the most popular selections available on the main dialog and to arrange them in such a way that their placement corresponds with the most likely consecutive order of their use. Again, spending time to configure these buttons so that they are easily selected by the operators’, results in time saved as they use the salespoint on a daily basis.

To control placement and availability of main action buttons via .INI settings: 1. Go to SysManager > Preferences > Miscellaneous > Global Salespoint .INI. 2. Find the section designating the Table Service Food and Beverage or Quick Service Food and Beverage

salespoint group (e.g., <FineDining> or <Cafeteria>). 3. Go to the [Interface] section 4. Determine which of the action buttons you wish to be available on the main dialog for the salespoint.

Common Table Service Food and Beverage and Quick Service Food and Beverage main action button configurations are detailed here, but your selections can be customized to meet your specific needs.

5. Configure the main action buttons in the [Interface] in the following manner: 6. Determine which actions you wish to appear at which location on the screen. Refer to the Salesware .INI

Settings Reference if needed. • Up to twelve buttons can be specified, but you need not use all. • Setting MainButton#=xxx specifies a blank space on the screen and disables that button, while

assigning a number (1-12) along with an action places it on the main dialog in the designated order.

7. MainButton1= The button on the upper row at the bottom of the screen at the far left-hand side. 8. MainButton7= The button on the lower row at the bottom of the screen at the far left-hand side. 9. MainButton6= The button on the upper row at the bottom of the screen at the far right-hand side. 10. MainButton12= The button on the lower row at the bottom of the screen at the far right-hand side.

Note: Order the main buttons on the screen in a method that corresponds with their use to help speed sales. Creating a main button order that follows the flow of a Table Service Food and Beverage sale end-to-end (for example, configuring the buttons for Order, Print Sale, Pay and Finalize from left to right on the screen) can help an operator navigate through the sale in a more intuitive fashion.

Suggested configuration for the main buttons on a Table Service Food and Beverage module interface:

MainButton1=ORD MainButton2=PRN MainButton3=TSP MainButton4=TRF MainButton5=F11 MainButton6=CLR MainButton7=SAV MainButton8=FIN MainButton9=GST MainButton10=TLS MainButton11=CLS MainButton12=LOG ;MainButtonX=ONP = Order and Print with just pressing the Order button (good for bar settings)

Note: The semi-colon in front of this setting means it is “commented out” (is ignored by the application unless the semicolon is removed). This leaves the setting there as informational if you decide to employ it later without having the program apply it for use.

Suggested configuration for the main buttons on a Quick Service Food and Beverage module interface:

MainButton1=FIN MainButton2=PRN MainButton3=CLR MainButton4=XXX MainButton5=F11 MainButton6=F12 MainButton7=SAV MainButton8=DWR MainButton9=XXX MainButton10=TLS MainButton11=CLS MainButton12=LOG ;MainButtonX=ONP = Order and Print with just pressing the Order button (good for bar settings)

Note: The semi-colon in front of this setting means it is “commented out” (is ignored by the application unless the semicolon is removed). This leaves the setting there as informational if you decide to employ it later without having the program apply it for use. See the Salesware .INI Settings Reference for more information regarding main action button settings available.

How to configure Food Service items

How to configure “hot keys” for Table Service Food and Beverage and Quick Service Food and Beverage module items

In a Food Service environment that utilizes keyboards, the use of programmable keyboard codes/single key lookup functionality can assist in allowing operators to complete sales more rapidly. Programmable keyboard codes allow operators to select an item for sale by pressing a single key on the keyboard.

To configure “hot keys” for Table Service Food and Beverage and Quick Service Food and Beverage items: 1. In SysManager, select an item from the DCI that you would like operators to be able to sell via a single

keystroke. 2. On the Sales Action tab, press the Programmable Keyboard Code button. 3. To assign the programmable keyboard code, select the key on the keyboard that you would like to use to

sell the item. 4. Press Save. 5. In Sales, click on Tools > SalesPt Setup > Miscellaneous. 6. Select the Single Key Lookup radio button. 7. When selecting items, the keyboard key you associated with the item now automatically puts the item into

the sales invoice when pressed.

Lock the size of screens in Sales

s32c_Scale.INI settings:

• - under [interface], DialogFrame=Lock stops the ability to re-size dialogs in Sales • - under [Unlock], put any chosen dialog that still has the re-size ability and have it =TRUE • - under [Maximize], put any dialogs you would like to see fully maximized on log in.

How to configure remote printers and layouts for Food Service module

How to set up remote printing for Food Service module

You may configure up to eight remote printers with unique layouts for your Table Service Food and Beverage or Quick Service Food and Beverage environment if desired. Remote printers allow an order to be placed at one salespoint (e.g., by a Table Service Food and Beverage server) and printed at a different printer on the network (e.g., in the kitchen). It is wise to map out and number (by physically labeling) your remote printers prior to configuring layouts in the system, so that you know what layout corresponds to which printer. Also do this before configuring items, so that you can specify which items print to which remote printers (from within the individual item configuration).

How to configure remote printer layouts via SysManager/Preferences: 1. In SysManager > Preferences > Miscellaneous, select the Remote Printer Layout tab corresponding to the

printer you wish to use to print a remote layout. 2. Attach a layout for the printer to use when printing all items in an order or for printing only new items in

an order. Sample layouts are available at the accesso Siriusware Information Portal. 3. Click Save; repeat this process for all remote printers in use.

How to configure remote printer designation per item: 1. In SysManager, select an item from the DCI that you wish to configure for printing to a specific remote

printer. 2. On the Printing tab for the item, select the check box corresponding to the remote printer you wish to

associate with that item. 3. Click Save; repeat this process for other items as needed.

How to configure remote printer designation in Sales: 1. In Sales, select Tools > SalesPt Setup > Printing. 2. On the Page 3 tab of the Printing Setup dialog, select a Windows printer and dot matrix printer driver type

from the appropriate columns corresponding to the remote printers you wish to use from that salespoint. 3. In the Finalize column, select whether you wish to print all items in a sale, only new items in a sale or to

print nothing at all to the selected remote printer upon finalization of a sale. 4. In the Save column, select whether you wish to print all items in a sale, only new items in a sale or to print

nothing at all to the selected remote printer upon saving the sale.

Note: In a Table Service Food and Beverage environment you would likely set the remote printer to print only new items in a sale for both settings (so the kitchen does not get confused and re-cook entire orders every time something new is added to an order). In a Quick Service Food and Beverage environment, you would likely set the remote printer to print all items in a sale for the finalize setting and nothing at all to the remote printer on a saved sale (because you aren’t really using “save” to place orders).

The operator warnings

The operator is warned when a remote printer is not functioning and is unable to print the receipt. The operator is prompted if they would like to choose another printer.

How to use DeltaQty in layouts

Utilization of a specific command called DeltaQty in your remote printing layouts helps speed the ordering process and clarify orders placed by your servers. The DeltaQty command recognizes the net change in a line item quantity and prints information based on that net change.

https://portal.siriusware.com/

Example: One guest orders an intricately modified selection from the menu with lots of “no this, but add that”, and then later, her dinner companion wants exactly the same thing. Rather than reselecting the item and reconfiguring all the modifiers to send this new order to the kitchen, the server can simply recall the order to the screen, change the quantity on the existing line item from 1 to 2, and due to the existence of the DeltaQty command in the remote layout, the order is sent to the kitchen as a new addition: 1 more of the item.

A sample segment from a layout using this command looks like this: STR(DeltaQty,3,0)+' - '+ALLTRIM(Items->descrip); see the accesso web site for complete layout samples that employ this functionality. See Salesware Layouts for complete information on creating layouts.

Send a remote layout to a kitchen printer that categorizes items, in the order, by Course number

It is possible to send a remote layout to a kitchen printer that categorizes items, in the order, by Course number. All items assigned to Course 1 are grouped together first, Course 2 items after, Course 3 next and so on. To do so, one needs the following .INI settings and a details section of the layout that resembles what is below:

[Preferences] ShowCourseNumbers=TRUE - Adds Course button to line items.

CreateGrpTrans=TRUE - Creates a grptrans table necessary for grouping by course number

[Interface] ExpandedInvoiceButtonHeight=30 - Allows adjustment in the height of line item buttons when expanded. 30 is the default

A Sales screen action macro can be added to an item to automatically pop the Course and/or Seat Selection dialog SELECTLAST()COURSE()SEAT().

An example of the details section of the layout that groups the items in the order by course number is as follows:

<|Details(ALLTRIM(IIF(NewCourse, IIF(course > 1, NEWLINE()+NEWLINE(),'')+'*** Course: ' + ALLTRIM(STR(course, 4, 0)) + ' ***'+NEWLINE(), '')+IIF(NewGroup,NEWLINE()+' *-------------------------------*', '')+IIF(MODIFIER(),NEWLINE()+' ATTN: '+ALLTRIM(descrip)+' '+ALLTRIM (message),NEWLINE()+STR(DeltaQty,3,0)+' '+ALLTRIM(descrip)+' '+ALLTRIM(message))),TRUE, TRUE, 'GrpTrans')|>

How to configure a Charge Cards layout with tips

Because your Food Service salespoints may utilize tipping functionality to allow your servers to collect tips on sales, but other salespoints in your resort may not use that functionality, it is useful to insert a conditional line into your Charge Cards (credit card) layouts to add an area for the tip only if tipping functionality is used. A sample segment from a layout using this command looks like this; see the accesso web site for complete layout samples that employ this functionality. See Salesware Layouts for complete information on creating layouts.

<|show('','','','','right','40',if(TIPS,'SubTotal: $'+ccauth->amount,''))|>

How to use locally defined layouts in Sales

It is possible to configure specific individual layouts to be used only at specific individual salespoints. This can be useful in an environment where a mixture of printer hardware/printer languages are in use; for example, some printers at your resort are impact printers (requiring only one copy of a receipt to print), yet some are thermal (requiring a second copy to print). For more information, see Salesware Layouts document.

How to configure printers at the salespoint for Food Service module

Printer configuration at the salespoint (via Tools > SalesPt Setup > Printing) is covered in the basic Salesware documentation; configuring printers for Food Service module simply requires selecting the appropriate printers and layout types for saved sale receipts, receipts, cc receipts and remote printers as applicable.

Summary of Sales .INI [Preferences] settings

The following table summarizes the .INI settings you can use in the Sales32c.INI [Preferences] section to configure your Food Service venues. For more information, see the Salesware .INI Settings Reference and the related sections in this document.

Note: Many other .INI settings are also used with Food Service module specifically, as also described in the Salesware .INI Settings Reference.

Setting Values Description

AllowTipOnSave TRUE/ FALSE, YES/NO, ON/OFF, 1/0

Used to enable/disable tipping while saving. To enable tipping on saving (not recommended), set to TRUE.

AutoTips=percent1,percent2,...percentn

Positive integers separate by commas

Modifies the Tip label on the Finalize dialog. Becomes a button that toggles through the specified values and automatically calculates the tip for the operator based on the percentage specified.

Example: AutoTips=15,18

DiningHeaders TRUE/ FALSE, YES/NO, ON/OFF, 1/0

If TRUE, Sales only performs an exact match on Table/Sale Recall if the field begins with a number. If the field begins with a letter, Sales performs a partial (wildcard) match.

If ReservationHeaders and DiningHeaders are both set to TRUE, the salespoint uses Reservation Headers.

EligibleServerByGroup TRUE/ FALSE, YES/NO, ON/OFF, 1/0

When TRUE, if one uses transfer table functionality, the eligible servers to whom transferring a table is possible is based only on the Group= value and not the SubGroup= setting. This allows transferring tables between venues (have different SubGroup= settings).

EligibleServerTime

Integer representing hours

Specifies the number of hours to use to determine servers on the eligible server list. The eligible server list includes all servers who have logged into a salespoint at the current venue in the last X hours (the “venue” being defined with the [Preferences] Group= and SubGroup= settings).

LogOutAfterFinalize TRUE/ FALSE, YES/NO, ON/OFF, 1/0

Specifies whether or not to perform an automatic log-out after each sale, or, in a fine dining environment, after almost any action that completes any activity on a given sale (such as order, print sale, pay, closeout, etc.). If TRUE, automatic log-out occurs.

LongTableDescription TRUE/ FALSE, YES/NO, ON/OFF, 1/0

When set to TRUE, the number of characters allowed for the table description is increased to twenty-five, and the button for increasing the table number size (i.e., the 100+ button) is disabled.


PreMods

Text strings separated by commas

Adds the ability to prepend text to standard modifiers and alters the Modifier dialog to accommodate this new functionality. If setting is absent, modifiers work as they did previously. The parameters are used to prefix the description of modifiers.

Example: If the Extra premod button is pressed followed by the Cheese modifier, the description of the modifier item added to the sale is Extra Cheese.

QuickTips TRUE/ FALSE, YES/NO, ON/OFF, 1/0

Specifies whether or not to enable the Are You Sure? dialog for credit card sales only.

RequireNumberOfGuests TRUE/ FALSE, YES/NO, ON/OFF, 1/0

If TRUE, entry of the number of guests is required in order to start a table.

Note: Even when set to FALSE (i.e., number of guests = 0 is accepted) the Server Banking Report still counts tables with no guests as having one guest. Therefore, a positive entry of number of guests ensures the accuracy of the Server Banking Report.

SaveOnCCSwipe TRUE/ FALSE, YES/NO, ON/OFF, 1/0

If TRUE, upon swiping a credit card, the operator can save or save and pay with a credit card holder name instead of finalizing the sale. If Sales is set to use QuickTips=TRUE, a warning displays and quick tips is disabled. This makes the credit card available as a form of payment for the tab/table.

ShowPaymentBreakdown TRUE/ FALSE, YES/NO, ON/OFF, 1/0

Adds the ability to restrict salespoints from viewing the payment breakdown information. To enable viewing of the payment breakdown, set to TRUE.

ShowSeatNumbers TRUE/ FALSE, YES/NO, ON/OFF, 1/0

If TRUE, shows seat numbers for line items.

Note: In order to print a seat # on a receipt, use:

ALLTRIM(str(alltrans->seat))

SplitSavePreserveAccount TRUE/ FALSE, YES/NO, ON/OFF, 1/0

This setting helps with check splitting.

Previous behavior: A table is split and the account is associated with both sales. While this is OK from a


money standpoint, it is confusing to look at because it appears that the payment is applied to both tables. In fact, the same payment is associated with each sale, so that when the first split is paid off, the account is decremented and the second split no longer shows that payment.

Example: Two steaks on a table at $10 each, a $10 payment is made. Table is split, each sale shows a payment of $10 on it. Split 1 is settled using the account payment. Split 2 now requires the rest of the $ ($10) to finalize.

New Behavior: Only one of the splits now remains associated with the account when the split is made. So, from our example above, after the split, only split 2 would show the $10 payment. Split 1 would be the one required to pay the remaining money.

Issue: If a $15 payment is made, split 2 shows the entire payment of $15. In order to move $5 to split 1, the operator needs to call up split 2, refund $5 to cash, and then call up split 1 and make a $5 payment and re-save.

Summary: Paying before splitting is complex. The old behavior did not reflect a defect in the system, but the new behavior (with this setting) makes it a bit clearer for the operators.

The new behavior is the default but the previous behavior can be restored by using TRUE.

TableRecallOrderBy Any sh_save field name

When DiningHeaders=TRUE, this setting controls how tables are sorted on the Recall Table dialog. Tables are sorted by the sh_save.first_name field, which is where the table numbers are stored.

Example: TableRecallOrderBy=first_name ASC,last_name,orig_dt. first_name can be followed by either ASC (for ascending) or DESC (for descending), followed by last_name (stores the split number or text description of the table up to four


characters) and orig_dt (stores the original order date/time).

Note: The sh_save.first_name and sh_save.last_name fields are often used in receipt layouts – sh_save.last_name is especially useful to show what is owed by split numbers/name when tables are split.

TableRecallSortActive TRUE/ FALSE, YES/NO, ON/OFF, 1/0

If FALSE, then the Recall Table dialog functions as it always has, with all table buttons displayed in white and ordered by the original order date/time, with the newest tables displayed first on the dialog. If TRUE, then the Recall Table dialog incorporates table button colors as determined by the ActiveTableColor and InactiveTableColor settings.

By default, tables with a positive balance due display in the default blue color and are ordered by the original order date/time, followed by tables with a zero or negative balance displayed in white and ordered by the original order date/time. Can also be applied to AutoRecall.

TableReset=HH:MM

Any HH:MM times specified using the 24-hour clock

Provides a daily cutoff for how far back Sales looks for open tables in a DiningHeaders=TRUE environment. If TableReset is not present in the .INI file, Sales recalls all open tables.

Tips TRUE/ FALSE, YES/NO, ON/OFF, 1/0

Specifies whether or not to use tipping feature. Triggers the Salespoint Close Out dialog to change mode for F&B close out.

If TRUE, Sales only performs an exact match on Table/Sale Recall if the field begins with a number. If the field begins with a letter, Sales performs a partial (wildcard) match

TrackSaleOwner TRUE/ FALSE, YES/NO, ON/OFF, 1/0

If TRUE, allows the operator to recall tables without changing which operator “owns” the table and includes the ability to transfer ownership of a table from one operator to the other.

ValidTableNumbers Integers representing

Used to assign certain table numbers or a range of numbers to a salespoint.


table numbers; any combination of table numbers and numeric ranges separated by a dash are allowed

Example: ValidTableNumbers=1-10,99 In this example, tables 1 through 10 (inclusive) and 99 would be valid entries.

Another Example: ValidTableNumbers=11-20,30,45,60-69,80 This means for this specific salespoint, the operator can use only tables #11 through 20, #30, #45, # 60 through 69 and table #80. Any other entries, such as 21, 33 or 99 are considered invalid in this case.

VoidAfterOrder TRUE/ FALSE, YES/NO, ON/OFF, 1/0

If FALSE, adds the ability to prevent operators from voiding or reducing the quantity of a saved/recalled item without sufficient security. Used in conjunction with the security setting Sales-Allow Voiding Items that have been Saved.

Both the security and the .INI setting are required for this to work. Basically, you need the .INI setting to check if the salespoint is restricted from voiding a line item after it has been saved (you would want to do this in modules such as Food Service, but not Retail, Ticketing, etc.). Then, if the salespoint is restricted, the operator must have sufficient security to void the line item.

Group Text string (quotes optional)

Used with SubGroup. For fine dining. If these are specified, all sales are saved with the criteria and only sales matching these criteria are recalled. To retrieve all sales, clear these fields from the Recall Sale dialog. Because the recall for fine dining recalls all sales for the operator, this limits the sales to only those done with the group and subgroup saved within the saved sale criteria. This helps in scenarios where an operator may work in various departments, so that when he recalls his tables, he doesn’t also get all the other sales he worked on at the call center, for example.

SubGroup Text string (quotes optional)

Used with Group. For fine dining. If these are specified, all sales are saved with the criteria and only sales matching these criteria are recalled. To retrieve all sales,


clear these fields from the Recall Sale dialog. Because the recall for fine dining recalls all sales for the operator, this limits the sales to only those done with the group and subgroup saved within the saved sale criteria. This helps in scenarios where an operator may work in various departments, so that when he recalls his tables, he doesn’t also get all the other sales he worked on at the call center, for example.

How to use item duplication with Food Service module

While the ability to duplicate items when creating DCIs in SysManager is covered in basic Salesware Documentation, the functionality is certainly worth re-iterating in the Food Service arena. Item duplication is critical in saving configuration time in a Food Service environment, where menus are extensive and item configuration can be complex. As a quick refresher:

1. In SysManager, in the DCI, select an existing item. 2. Click the DUPL button in the DCI. 3. A duplicated item is created within that same department and category; simply create a new nickname

and description for the item and modify other settings (price, etc.) if needed.

Note: From this point, you can also create new or duplicated items on the Item Configuration dialog (no need to return to the main DCI, simply use the NEW or DUPL selection found on the far right-hand side of the item creation screen). You are prompted to save your existing item before creating a new or duplicated one. Take care that the new items you create are included in the proper department and category.

How to configure modifiers for use with Food Service module

Modifiers allow your operators to specify all the food and beverage preparation nuances requested by your guests, whether or not you charge a fee for these requests. “On the side”? No problem! Properly configured modifiers allow you to manage the intricacies of the Table Service Food and Beverage and Quick Service Food and Beverage environments.

A word of caution: save yourself some configuration time by doing your homework on modifiers PRIOR to setting them all up in the system; you’ll want to know what modifiers are available for each item, whether you wish to prompt or require servers to select them and how you would like them to appear on the screen. Also, remember that you need to configure your modifiers prior to configuring the items they modify.

How to create pre-mods

In addition to allowing your operators to specify modifiers for items, you also likely want to further identify preparation nuances by including “pre-mods.” Pre-mods denote exactly what you wish done with the modifiers you are attaching to your items by prepending text to the modifiers selected at the time of sale.

Example: An order for a “Cheeseburger, Cheeseburger, No Coke, Pepsi” might include a hamburger as an item, cheese as a modifier, as well as Pepsi and Coke. The “pre-mods” in this example would be “No” and “Add” (NO coke, ADD cheese or SUB pepsi).

Pre-mods are created via adding a line to the .INI file. 1. Go to SysManager > Preferences > Miscellaneous > Global Salespoint .INI. 2. Find the section designating the Table Service Food and Beverage salespoint group (ex: <FineDining>). 3. Go to the [Preferences] section. 4. Add a line in the Preferences section to specify the pre-mods you wish to use.

Example: PreMods=No, Extra, Sub, Add, Lite

Note: The existence of a pre-mod in a line item does not affect the price of the item. So if EXTRA cheese costs extra money, the modifier cheese is selected multiple times, rather than simple relying on the pre-mod EXTRA to denote the price change.

How to create modifiers

Modifiers are actually created as DCIs in the system – DCIs become modifiers by virtue of being attached to other items (via the Modifiers tab on the Item setup dialog). It may be advantageous to group your modifier DCIs into categories (such as temperature, dressings, etc.) in order to make them easier to find and identify when associating them with items.

• In SysManager, create a set of items in the DCI to be used as modifiers, just as you would create a set of regular items

Note: Remember to take into consideration whether the modifier itself adds to the price of an item or whether the base price of the item remains the same regardless of the addition of a modifier. Dynamic Pricing Rules are useful in creating a single item which is priced differently based on whether or not it is being sold as a modifier.

How to associate modifiers with items

1. In SysManager, within the DCI, configure an item. 2. On the Modifiers tab for the item, you can see a list of available items on the right and assigned items on

the left. 3. Drag any items that you wish to use as modifiers from the available list to the assigned list by using the

Arrow keys. • > - pulls one item at a time from the left to the right (or vice versa via <) • >> - pulls all items at one time from the left to the right (or vice versa via <<) • Modifiers can be arranged in order in the assigned items list by using the up-down arrow at the left

(drag and hold to move).

4. If you don’t see the modifiers you wish under the available modifiers list, you may need to toggle the department and category selections on the Modifiers tab to find the modifier item you are looking for.

Note: Because modifiers must be assigned to items on an item-by-item basis, it is extremely helpful to:

• Configure a fairly representative item, including modifiers for that item, and then • Duplicate that item – including its associated modifiers – in order to avoid having to re-associate

modifiers again and again each time a new item is created.

How to configure modifier options

Once you have decided to make modifier(s) available for use with an item, you must also decide whether modifier(s) must be selected for the item or whether it is optional to select modifier(s) when selling the item. You can also make a determination whether to prompt the operator to select the modifier at the time of sale, or not, and then to specify a certain number of modifier(s) that must be selected when the item is sold. These selections are described below:

In SysManager, on the Modifiers tab for an item, with one or more modifiers assigned to the item, select one of the following:

1. Optional − Allows the operator to select a modifier for the item if desired. 2. Prompt − Prompts the operator to select a modifier for the item, but does not require that one is selected. 3. Prompt/Required − Prompts the operator to select a modifier for the item and requires that they do so

before selling. This selection triggers the Min/Max Modifiers Requirement Selection dialog on the item configuration • Minimum modifiers required to sell − Set this to the number of modifiers the operator must select at

the very least to sell the item; if the operator neglects to select the minimum number, he is given a warning message at the point-of-sale indicating that, “x number of modifiers are required but only y number of modifiers have been selected”. They can either correct this or ignore the message.

• Maximum modifiers required to sell − Set this to the number of modifiers the operator is selecting at the most in order to sell the item. Once the maximum number of modifiers has been selected, the system automatically exits the Modifier dialog and brings the operator to the Main Sales Invoice dialog.

How to use remote printers and color in conjunction with modifiers

It is possible, if your printer hardware supports it, to use different colors for modifiers on a remote receipt, for emphasis. A sample segment from a layout using this command looks like this; see the accesso Siriusware Information Portal and the Salesware Layouts documentation for complete layout samples that employ this functionality.

<|Details(IIF(MODIFIER(), ALLTRIM(printers->color_2)+' MOD: '+ALLTRIM(descrip)+NEWLINE()

How to configure modifier appearance in the interface

Modifiers appear as buttons on a dialog on the Sales screen when you select an item that has associated modifiers, or click on the Modify button for a line item (depending on how modifier options are configured). The appearance of modifiers in the interface is accomplished via a combination of .INI settings and item configuration as described below.

To configure modifier appearance in the interface: 1. Go to SysManager > Preferences > Miscellaneous > Global Salespoint .INI. 2. Find the section designating the Table Service Food and Beverage salespoint group (ex: <FineDining>) 3. Go to the [Interface] section. 4. Add lines in the Interface section to specify the number of modifier columns and rows you wish to

appear on the Modifier dialog. • ModButtonCols=4 (specifies four columns of modifiers) • ModButtonRows=5 (specifies five rows of modifiers)

5. To create spaces on the Modifier dialog (new rows), it is necessary to drag one or more blank items as placeholders into the assigned items list for a given item. Create one or more DCIs with no description: • Department=BLANK, Category=BLANK • Item=BLANK, BLANK1, BLANK2, etc. • Description for DCI is left empty

6. On the item configuration dialog, Modifier tab for an item, select the Blank item from the available list (you may need toggle to the Blank Department and Category to make it available).

7. Drag the Blank item to the assigned item list and insert it as required to create a placeholder (or new row) at the salespoint.

8. If more than one placeholder is needed to adjust the Modifier button configuration, continue inserting Blank1, Blank2, Blank3, etc. to the assigned list in the item.

How to enter custom text and prices for a modifier

Modifiers are highly customizable.

To enter custom text and prices for a modifier: 1. Create a modifier called, “CUSTOM:” or whatever makes sense.2. On the Sales Actions tab, enter the macro SELECTLAST()MESSAGE(). This macro prompts the

operator to enter a message for that modifier. For more information about this macro, see Salesware User Guide for Advanced Users.

3. On the Price tab, enter 0.00 for the Default Price and check the Direct Pricing box. This prompts the operator to enter a price for the custom modifier. You only need this step if your custom modifiers might have an associated cost. Make sure to assign the appropriate profit center if your custom modifiers costs $$!

4. Select the appropriate remote printer for the custom modifier and attach the custom modifier to the appropriate items.

5. In the global .INI file for the Food and Beverage stations, add the tag <message> to the ItemDescFull line.

Example: ItemDescMod=<items->descrip> <message>. This allows the operator to see what was typed next to each “custom” modifier.

6. Use a Remote layout that prints the message next to each modifier. This allows the custom text to be printed on the receipt for the kitchen.

7. When the operator selects the “custom” modifier for an item, she is prompted to enter a message when she closes out of the Modifier dialog. When she closes out of the message box the Direct Pricing dialog box prompts the operator for a price (if the custom modifier has been set up for direct pricing).

Remote ‘NEW ITEMS’ Layout Sample: <|alltrim(printers->color_1)+CENTER('KITCHEN RECEIPT ADDED',40)|> <|CENTER('Sale Number: '+ALLTRIM(STR(utility->sale_no,16,0)),40)|> <|CENTER('Table Number: '+ALLTRIM(utility->first_name),40)|> <|CENTER(iif(ALLTRIM(utility->first_name)="",'','Split Number: '+ALLTRIM(utility->first_name)),40)|> <|CENTER(dtoc(date())+' '+time(),40)|> <|NEWLINE()|> <|'Qty - Item'|> <|'----------------------------------------'|> <|Details(IIF(MODIFIER(),alltrim(printers->color_2)+NEWLINE()+' ATTN: '+ALLTRIM(alltrans->descrip)+' '+ALLTRIM(alltrans->message),alltrim(printers->color_1)+NEWLINE()+STR(DeltaQty,3,0)+' - ' +ALLTRIM(alltrans->descrip)+ALLTRIM(alltrans->message))+NEWLINE(),TRUE)|>

Result:

How to use Dynamic Pricing capability with Food Service module

Dynamic Pricing capability is described in detail in Salesware Dynamic Pricing document; it is mentioned here to present some options for use in a Food Service environment. There are many more options for using the Dynamic Pricing capability in a Food Service environment than those presented here; Dynamic Pricing is an incredibly powerful and flexible feature. Contact accesso Siriusware Technical Support if you would like assistance with applying Dynamic Pricing functionality in your environment.

These examples assume a basic knowledge of Dynamic Pricing capability.

Dynamic Pricing example #1: Heck yeah, I want fries with that! In this example, “French Fries” are free as part of entrees, but they cost $2.00 if ordered a la carte.

1. Create a Dynamic Pricing Rule to specify that fries are 0.00 if ordered with an entree. The rule is built as follows:

IF(ISMOD(), DISCOUNT(100)) • Name the rule, “FreeWith.” • Create an item, French Fries. • Choose “Dynamic Pricing” on the Pricing tab. • Set the Base Price for the Fries at 2.00.

• Attach the Dynamic Pricing Rule FreeWith to the French Fries item. • Attach the French Fries item as a modifier to your entrée items. • When the item is sold on its own, it costs $2.00; when sold as a modifier to an entrée, it costs 0.00.

Dynamic Pricing example #2: It’s cheaper if you get the combo meal In this example, snacks and drinks are discounted if sold with hamburgers.

1. Create a Dynamic Pricing Rule to specify that when drinks and snacks are sold as modifiers to hamburgers, a 20% discount applies. Name the rule, “ComboMeal.”

2. Create the rule with the following conditions:

IF(DCI(,HAMBURGERS) AND HASMOD(,DRINKS) AND HASMOD(,SNACKS),DISCOUNT(20)) IF(DCI(,DRINKS) AND ISMOD(,HAMBURGERS) AND SHAREMOD(,SNACKS),DISCOUNT(20)) IF(DCI(,SNACKS) AND ISMOD(,HAMBURGERS) AND SHAREMOD(,DRINKS),DISCOUNT(20))

3. Associate the Dynamic Pricing Rule ComboMeal to your hamburgers, drinks, and snacks items/modifiers. These items can have a base price, but follows the discounting behavior outlined by the Dynamic Pricing Rule if sold as the conditions above dictate: Hamburgers modified by both Drinks and Snacks are discounted.

How to configure the item tree for Food Service module

How to configure quick select items

1. In SysManager, click on the Item Tree and select the item tree you wish to configure. Click Edit. 2. Locate the more popular items in your DCI and determine whether you would like these items to be

designated as “quick select” items (e.g., items set up to be available on the first screen of the interface, so that operators need not drill down multiple layers to access them).

3. Drag any quick select items to the item tree on the left-hand side of the screen, but do not opt to place them within a group (inside an existing folder icon).

4. When dragging and dropping items into the item tree, you are prompted to either place the item within the target group or above the target group. Choose to place the item above the target group (answer No to the prompt message displayed).

5. Arrange your quick select items in accordance with how you wish them to appear on the screen (keeping in mind the available button columns and rows you have designated in the .INI file).

6. Save your changes to the item tree by clicking Done.

How to use multiple item trees with Food Service module

Note: Use of multiple item trees is covered further in basic Salesware module documentation.

1. In SysManager > Activities > System Lists > Salespoints, select the name of the Table Service Food and Beverage or Quick Service Food and Beverage salespoint to which you would like to assign a particular item tree. Click Edit.

2. On the Item Tree tab on the Salespoint Edit dialog, you see several selections from which to choose an item tree for your salespoint, including **ENTIRE ITEMTREE** and a selection for each top-level folder in the entire item tree.

3. Highlight the selection you wish this salespoint to use. 4. Click Save.

How to organize folders/items to always be listed at the top of each level of the item tree

Folders/items in the item tree can be specified to always be at the top of each level of the item tree. The items must be at the top of the item tree to perform as Always on Top folders/items. To designate a folder/item to always be at the top the Always Top check box must be checked on the Item Tree dialog in SysManager. Only items in the top node of the item tree shows in each level (subfolder). If the salespoint is configured with too few buttons to accommodate the Always at Top folders the function is turned off.

How to configure restrictions for automatic updating

In a Food Service environment, it is likely that menus change for the restaurant based on time of day. The item tree can be used to automatically update menu selections as the time of day changes, making the transition seamless for restaurant operators. This process is described below:

To configure restrictions for automatic updating: 1. In SysManager, click on Item Tree and select the item tree you wish to configure. 2. Create a new (or edit an existing) group of items in the item tree that only appear at a certain time during

the day. 3. With the group selected in the item tree on the left-hand side of the screen, edit the Available For Sale

times and/or dates on the far right-hand side of the screen, under Restrictions. For instance, if the group you are editing includes lunch items that are available from 10:30 to 3:30 each day, change the Available For Sale times to correspond to these restrictions (10:30 to 15:30 – remember to use twenty-four-hour time designations).

4. Repeat this process until all items are time or date-restricted as appropriate, and click Done. 5. Once these changes have been made, items that are restricted are not available to the operators until the

designated date/time.

Note: You can adjust this configuration by creating a copy of the group of items that is available at all times, but is simply located several layers down in a folder. That way, the operators may be able to find and sell the items if needed, but are unlikely to do so unless they really intend to. Also, orders that have been placed (saved but not finalized) retain any items that have been put into the order, even if item tree restrictions make the item technically unavailable for sale at the time the order is recalled.

How to include/inactivate modifiers via the item tree

Because modifiers are really simply regular DCIs, to use them at the point-of-sale, they must be included in the local data for the salespoint to access them. This can be accomplished in two ways as described below:

To include/inactivate modifiers via the item tree: 1. First, determine whether you wish to limit the items available in the local database at your Table Service

Food and Beverage or Quick Service Food and Beverage salespoints. This is important to ascertain in situations where you may have a large number of total items resort-wide, of which the Food Service items are only a subset, and you wish to save time when building or updating items at your salespoints. For example, if your resort uses the Salesware Retail module in addition to Food Service, you may not wish to have the thousands of retail items updating to your local database for the Table Service Food and Beverage and Quick Service Food and Beverage salespoints, where they are never sold.

2. To control whether or not your salespoint has all items or limited items held locally, use the following setting in the .INI file, [Preferences] section: LimitLocalItems=(choices are TRUE or FALSE).

3. If you choose not to limit the items in your local database, by setting LimitLocalItems=FALSE, modifiers for Food Service module need not be manually added to the item tree in SysManager. They are included in the local data set by default and therefore are available with the items to which they are assigned.

4. If you choose to limit the items in your local database, however, by setting LimitLocalItems=TRUE, you need to add the modifiers to your item tree and make them inactive.

5. To do so, go to SysManager and click on Item Tree. Select the item tree you wish to configure, and click Edit.

6. Drag all modifiers you have created into the item tree at the left from the DCI on the right. 7. However, because you typically do not want the modifiers to all appear as separate items available to your

operators for sale, you want to mark the modifiers as “inactive” in the item tree. 8. To mark items in the item tree as inactive, select the item or group in the item tree at the far left, and

uncheck the Active check box under Restrictions at the far right. This places the item(s) into the local data without making them appear on the screen as separate selections available for sale.

How to configure tipping for Food Service module

To configure tipping for Food Service module: • To activate the ability to apply tips (gratuities) at the salespoint, the setting Tips=TRUE must be added

to the .INI file in the [Preferences] section. • Activation of the tips functionality also allows “quick cash” buttons labeled $5, $10, $20, $50, $100 to

appear on the Finalize dialog. • When ShowPaymentBreakdown=FALSE, system tip declaration does not work in close out. This is

true even if AutoFillCloseout=TRUE. The main reason you would want ShowPaymentBreakdown=FALSE is because you may not want the cash amounts showing or the total amounts showing. However, there is a lot of user error when the tips need to be manually added up by the operator, which is why system generated tips is nice to have. You can still type in the amount of tips to declare by using the payout tips option. Also, with Tips=TRUE, ShowPaymentBreakdown=TRUE and ShowCashInCloseout=FALSE you are able to facilitate the closeout/tipout process without too much exposure to the amount of cash the system shows for that session.

• Adding a separate setting to the [Preferences] section labeled QuickTips=TRUE, in conjunction with Tips=TRUE and AlwaysSure=FALSE, activates quick tips functionality as described below. This is generally more useful in bar or Quick Service Food and Beverage environments, where the server is stationed at a specific salespoint and serving guests from that given location, rather than in a Table Service Food and Beverage environment.

Quick tips vs. regular tipping

Quick tips

The QuickTips setting allows the operator to choose to finalize a credit card sale (rather than the longer pay/finalize process), have the Finalize dialog appear on the screen and the credit card receipt print, and then turn around and immediately add a tip to the sale while it is on the screen. This is useful only if you have situations where an operator presents the credit card receipt to the customer and does nothing else with the computer in between the customer signing the receipt and adding the tip to the slip (such as in a counter service cafeteria setup, or at a bar).

The QuickTips setting is used in relation to the Are You Sure dialog – the operator selects finalize, is presented with Are You Sure?, which then includes a Quick Tips button. The operator clicks Quick Tips, adds the tip to the sale, and the Are You Sure? dialog is presented again. The operator then clicks OK to finalize the sale.

Regular tips

Choosing not to enable the QuickTips setting, but keeping Tips=TRUE in the .INI file, suppresses the QuickTips selection on the Are You Sure? dialog. Instead, servers add tips directly onto the Finalize dialog tips section as part of the ORDER, PRINT SALE, PAY, FINALIZE process (described in the section How to use a Table Service Food and Beverage salespoint). This allows servers to add tips to an order after the guests have left the table, prior to finalizing the order and closing the check.

How to configure tip items and tipout items for use in Food Service module

The tips functionality works based on the presence of a complete DCI set labeled **TIPS** and a corresponding DCI set labeled **TIPOUT** in the data at a salespoint. Regardless of the description of these items in the DCI, as long as the nicknames for the items **TIPS** and **TIPOUT** exist in the data at a salespoint, the system behaves appropriately. All Salesware module data sets are pre-configured with items representing tips and tipouts (for entry of gratuities by servers via tips and payout of those gratuities at the end-of-day process). In order to activate tipping functionality at the salespoint, however, these DCI sets must be placed in the item tree used by the salespoint. They can be marked as inactive to prevent the display of a **TIPS** and **TIPOUT** button on the Sales screen.

Note: The **TIPS** and **TIPOUT** items have a profit center – the same profit center –assigned to them. accesso recommends that you use a center named **TIPS** that is assigned to both (% Method with 100% going to **TIPS**). A profit center must be assigned for any tipping products, otherwise a profit center=0 is assigned and this looks very messy on reports. You may get an error stating that, “profit center 0 was deleted,” because it never existed in the first place.

Also, as part of the end of the day process, clients with tipping enabled are looking at the **TIPS** and making sure it is always 0 – meaning all tips taken in have been paid out.

Note: Refunding tips can be tricky. See http://portal.siriusware.com/docs/kb-pdf/Tips_and_tricks/food_service_2010_jan_12.pdf for a description of how to do this.

How to configure tipout roles

1. Determine what roles at your venue might be eligible for tipouts from your servers. 2. In SysManager go to Activities > System Lists > Tipouts. 3. Click the New button. 4. Enter in a label for the role you wish to add (for example: Busser). 5. Click the Save button. 6. Repeat for any remaining Tipout Roles. 7. The roles created appear in sales on the Closeout dialog in the Tip Declaration section.

A tipping threshold can be set in Sales

A tipping threshold can be set in Sales using the following Sales32c.INI setting:

[Preferences] TipAmountWarningThreshold=0.25

If it is set and the tip amount is greater than 25% the operator receives the following warning message when attempting to finalize, "Are you Sure? WARNING: You are attempting to finalize a sale with a tip greater than 25%. Proceed?"

How to configure service charge gratuity items

You may want to configure items that apply an automatic gratuity percentage when added by an operator to a sale. This process is described below:

To configure service charge gratuity items: 1. Start by creating a new item in the **TIPS** category. 2. Name the item appropriately.

Note: The name of the **TIPS** item prints on the guest check, not the name of the gratuity item.

http://portal.siriusware.com/docs/kb-pdf/Tips_and_tricks/food_service_2010_jan_12.pdf

http://portal.siriusware.com/docs/kb-pdf/Tips_and_tricks/food_service_2010_jan_12.pdf

3. Go to the Sales Actions tab and enter TIP(XX) where XX is the percentage of the gratuity that is charged.

4. This gratuity item really serves as a shortcut to the **TIPS** item and calculates the price of the **TIPS** item based on the subtotal of the sale (before any taxes) and the percentage entered in the Sales screen action macro; thus the reason the **TIPS** item name prints on the guest check instead of the gratuity item’s name.

5. Make sure the **TIPS** department and all its categories and items have been added to the item tree appropriately and that the gratuity items are active and selectable by servers.

6. To add one of the pre-configured gratuity items to a check, the server selects the item and add it to the sale just prior to delivering the bill to the guest.

7. The gratuity is calculated based on the subtotal of the sale at the time it is added to the sale, so if any additional items are added to the sale after the gratuity item was added it does not re-calculate. In this situation, the server voids the gratuity item and add it again after additional items have been added to the sale.

8. There is no need to enter any additional tips at Finalize as the gratuity item has already applied the appropriate tip amount.

9. If a guest tips on top of the gratuity, then additional tips may be entered on the Finalize dialog.

Tips are correctly recognized when a second debit card or credit card is used as payment

Tips are correctly recognized when a second debit card or credit card is used as payment. Amount Due field is now displayed correctly when paying with a debit card and adding tips.

When a tip fails

The sp_log now writes the following when a Post Auth (tip) fails.

Activ_type = 2121 Tag_line = "Post Auth Failed: Type = <Card Type>, Amount = xx.yy" Details = <XML tag of what would have gone into the cc_trans db post auth had succeeded>

The host_msg and proc_msg are included in the Details Memo field of the sp_log.

Bar functionality – four options

This section lists the four options generally available for bar functionality.

Option # 1 – Using a Dining Header/Table Service module

This option accommodates running tabs for customers and/or cocktail service scenarios.

1. Assign a table number. Cocktail servers can enter a true table number; bartenders may prefer to use a generic table number (for example 99 or 1) for all bar transactions.

2. Choose drinks and press the Order and Print button. 3. If the customer orders more, recall the table and add items. Press Order and Print again. 4. When customer is ready to pay, recall the table and press Print Sale to print the customer’s bill. 5. If the customer presents a credit card, recall the table and press Pay. When the Payment dialog appears,

swipe the credit card and press OK. Return the credit card receipt to the customer. 6. When the server or bartender has time, recall the table, press Finalize and enter the tip amount. Close the

sale by pressing OK.

Note: The cursor is automatically positioned in the Tip field

Option #2 – Using quick service for credit card tipping – no tabs

This option is useful in cases where customers pay immediately for their drinks and/or food (this is often used at coffee stands). Operators cannot ring up any other sales while waiting for the customer to sign her credit card and leave a tip.

1. Choose drinks and press Finalize.

Note: You must press Finalize before swiping the customer’s credit card! If you don’t, you lose the opportunity to add a tip.

2. Swipe the credit card, select OK, the Finalize dialog pops asking, “OK Quick Tips Cancel.” 3. You must select the Quick Tip button, and then a receipt prints. 4. Payment box pops and you add tip amount (if any) and press OK.

Option #3 – Using Quick Service module and saved sales for credit card tipping – tabs allowed

This option is useful when running tabs for customers. It is also useful if bartenders cannot wait for the customer to add a tip to a credit card receipt (see previous).

1. Choose drinks and press the Save button. Enter a brief description in the Table, Split or Number of Guests (a common technique is to enter the last four digits of the customer’s credit card here).

2. If the customer continues to add items to her tab, recall the sale, add items and press Save again. 3. When the customer is ready to pay, recall the sale and press Save. Swipe the credit card, but do not enter

a tip amount yet! Press OK to save the sale again. 4. Return the credit card receipt and card (if you held it) to customer. 5. Recall the sale when you have time and press Finalize. Add the tip amount (if any) and close the sale.

Option #4 – Quick Service module order and recall

When items are added to a sale at a salespoint that is not using Dining Headers and either the Order or Order and Print button is clicked, the operator is prompted to enter a description for the save if no description was previously entered. The operator can enter up to twenty-five characters onto the Save Description dialog. If the sale is recalled and either the Order or Order and Print button is clicked, the operator does not get prompted again because the Description field is already populated.

To incorporate this addition to Sales, the First Name field in the Saved Sale Criteria section of the Save Sale dialog was adjusted to allow up to twenty-five characters to be entered.

With the following settings in your Sales32C.INI file:

[Interface] MainButton4=ORD MainButton3=ARC

[Preferences] AutoRecall="SELECT first_name, orig_dt, BalanceDue FROM sh_save WHERE date_time > GETDATE() - 1 AND recall1 LIKE '<group>%' AND recall2 LIKE

'<subgroup>%' AND operator = '<operator>' AND finalized = 0 ORDER BY SIGN(balancedue) DESC" AutoRecallButtons=FALSE

The Order main action button brings up a description box (add an item to the sale, and then press it) and you can then recall the order by pressing the Auto Recall main action button. You are presented with the Recall Sale dialog, listing all open orders.

If you set AutoRecallButtons to TRUE (the default), the Recall Sale dialog presents the orders as individual buttons rather than in a list format.

Furthermore, you can cause the active and inactive orders on the Recall Sale dialog to be colored different colors (this doesn’t apply if you are using a list). To do so, add the following settings to your .INI file (these settings are described in greater detail below).

[Interface] Newbuttons=TRUE ActiveTableColor=110,182,253 InactiveTableColor=255,255,255

[Preferences] TableRecallSortActive=TRUE TableRecallOrderBy=first_name ASC,last_name,orig_dt

For more information on this functionality, see http://portal.siriusware.com/docs/kb-pdf/Tips_and_tricks/food_service_2010_apr_8.pdf.

How to configure specials for Food Service module

Sales screen action macros can be used extensively in Food Service environments to speed the application of discounts; these actions or “macros,” are detailed in the Salesware Sales Screen Action Macro Commands document.

How to configure “happy hour” specials for Food Service module: 1. In SysManager > Activities > Financial Lists > Specials, create a special that is used for your Happy Hour

discount. 2. Configure the special as you would any discount (set the appropriate percentage/dollar amount off or set

the final price, etc.). 3. On the Restrictions tab for the special, select the hour(s) during which the discount can be applied (e.g.,

configure the discount to be available during happy hour only). 4. In SysManager, in the DCI, select the item(s) to which the special is available, and click Edit.

http://portal.siriusware.com/docs/kb-pdf/Tips_and_tricks/food_service_2010_apr_8.pdf

http://portal.siriusware.com/docs/kb-pdf/Tips_and_tricks/food_service_2010_apr_8.pdf

5. On the Sales Action tab for the item, in the Sales Screen action to execute when this item is sold area, insert a macro that automatically attempts to apply the happy hour special.

Example: IGNOREERRORS()SPECIAL(‘HAPPYHOUR ‘)

Where HAPPYHOUR is the nickname of the special and is padded out to ten characters within the quotes. The IgnoreErrors function prevents the operator from receiving a message all day when the item is sold and the system attempts to apply the discount automatically. (Remember, it is only available and applied during the window of time you select for happy hour).

6. Save the item configuration and test it at the salespoint, both within and outside of your selected happy hour time restrictions. During the specified happy hour restriction, the prices for those items that have the macro applied change accordingly as the special is automatically applied.

How to configure and use discount cards with Food Service module

The detailed configuration and use of discount cards is included in Salesware Memberships and Passes document; the steps are described at a very basic level. This functionality requires that your area own both Salesware Food Service and Membership and Passes modules, so that cards may be validated through the system in order to automatically apply discounts if applicable at the Food Service salespoint.

To configure and use discount cards with Food Service module: 1. Determine discount amounts, eligible pass products and locations these discounts are available to be

applied. 2. Create salespoint groups corresponding to the locations for which discounts are available. 3. Create specials corresponding to the discount amounts and locations. 4. Configure pass products appropriately to correspond to discount levels available. 5. Configure Sales screen action macros within the pass products to apply the discount. 6. Configure Pass layouts to encode mag swipe/include appropriate barcode if desired. 7. Configure salespoints to set up hot keys and prompts for discount cards. 8. TEST! TEST! TEST! this configuration end-to-end to verify it all works.

How to configure and use Faux Finalize

Faux Finalize functionality allows finalized sales to be recalled in order to make adjustments to credit card amounts, tipping or cash amounts on a finalized sale. Previously it was not possible to do so. To use Faux Finalize the following Sales32c.INI setting is necessary in the [Preferences] section of the Sales32c.INI, Sales32c_default.INI or Sales32c_group.INI.

FinalizeAtCloseout=TRUE

When Faux Finalize is enabled and a sale is “finalized”, the sh_save.finalized field remains "0", false and the sh_save.final_pending field is marked with "1", TRUE. When those two conditions are present the sale does not appear on the Select Table Number/Recall Table dialogs just as a finalized sale would not when Faux Finalize is not enabled. However, with Finalized Pending enabled, the finalized sale can be recalled by using the Recall button from one of the twelve main Sales buttons if present or from Tools > Actions if the Recall button is not present in the main buttons.

In Faux-Finalize environments, payment forms and amounts for all payment types display on the Payment dialog. This allows the user to see the payment history for a sale. In addition, payment reversals can be made for Cash and other payment types through the Reverse Payment option.

Adjusting Credit Cards 1. Recall the sale using Recall button 2. Use the Reverse Charge button to cancel the credit card transaction 3. Save the sale (Pay or Save button) 4. On the Save dialog choose the Payment Type button and choose the credit card listed in the payment

types 5. Save the sale 6. Recall the sale, it can temporarily be recalled from either the Select Table Number/Recall Table dialog or

using the Recall button. 7. Finalize the sale adding tip.

Adjusting Cash 1. Recall the sale using Recall button 2. Choose Pay or Save button 3. On the Save dialog enter negative amount of cash amount to be taken off the sale 4. Save the sale. 5. Recall the sale, it can temporarily be recalled from the Select Table Number/Recall Table dialog and make

the payment to replace the refunded cash 6. If the sale was not finalized in step 5 recall and finalize

Security settings

The security setting, "Sales - Recall Pending (Faux) Finalized Sales", controls whether or not an operator can recall pending finalized sales. Operators who are assigned the security role "Sales - Recall Pending (Faux) Finalized Sales" are allowed to recall finalized, pending sales at salespoints with FinalizeAtCloseout = TRUE set in the Sales32c.INI file. Those who are not assigned this role, cannot recall finalized and pending sales, but the option to override the security setting is presented instead.

Things to Know

All items in Sales remain in sh_save and tr_save and transacts until an operator closes out for the day. If an operator forgets to close out during their shift, reporting is affected.

Because sales are not finalized until closeout, care must be taken to use [Preference] Group= setting to prevent Faux Finalize sales from appearing on other non Faux Finalize salespoints that recall sales.

How to configure operators for Food Service module

How to allow operator auto-log-in via card swipe

In a typical Table Service Food and Beverage environment, with several servers using various salespoints to place orders, it is advantageous to set up the salespoints to require log-in by servers prior to their performing various functions (and automatically log-out from those servers after those functions have been performed). This helps prevent servers from inadvertently ordering or selling items under the wrong operator log-in. A setting in the [Preferences] section of the .INI file, LogOutAfterFinalize=TRUE, determines whether the system logs out an operator after completing activities on a sale (including ordering and paying as well as finalizing in the Table Service Food and Beverage environment; see the Salesware .INI Settings Reference for details). Allowing operators to log in with swipe cards in conjunction with this functionality speeds their performance at the salespoint. Configuring auto-log-in with a swipe card is described below:

To allow operator auto-log-in via card swipe: 1. In SysManager > Activities > System Lists > Operators, create or edit an operator in the system. 2. In the Auto Sales Log-in Code, swipe or hand-enter text to represent the operator’s log-in card swipe. Click

Save.

Note: The text must begin with a %. The Auto Sales Log-in Code field can store up to twenty-five characters. Obviously, the text entered is unique for each operator so that the system can distinguish one operator from another; the data entered in SysManager must be an exact match to the data entered via card swipe at the salespoint in order to automatically log-in the operator.

3. At the salespoint log-in prompt, swipe the operator log-in card.

How to configure miscellaneous settings for use in Food Service module

How to configure close-out by operator for Food Service module

To configure close-out by operator for Food Service module: If using the closing out the day functionality in the system, it is advisable to choose to close out by operator, particularly in the Table Service Food and Beverage environment. This functionality is described in supporting documentation and is controlled via the Company Information settings in SysManager (SysManager > Preferences > Company Information). If contemplating using the daily close-out functionality for the first time, contact accesso Siriusware Technical Support for additional assistance.

How to configure multiple cash drawers for Food Service module

It is possible to allow two operators to use a single station with two cash drawers connected and grant access to each specific cash drawer depending on the operator’s log-in. This might be useful in situation like a bar where two bartenders were working using one station, but you did not want them to work out of the same cash drawer. This functionality is described below. Role-based security is in place to control the ability to assign cash drawers to operators (“Associate Ops with Drawers” setting).

To configure multiple cash drawers for Food Service module: 1. Review your hardware and associated configuration. Depending on what sort of PCs, printers and cash

drawers you have, you may need a specific cable and splitter to enable both drawers to work on one salespoint.

2. Configure the ports.INI file on the salespoint appropriately for two drawers. This depends largely on your specific setup as well (characters needed to open the drawers, printers used, etc.).

Example:

[Primary] PopThruPrinter=TRUE PrinterName=CASHDRAWER PopThruPort=FALSE Comm=0 BaudRate=9600 Parity=N DataBits=8 StopBits=1 SendChars=TRUE Char1=0028 Char2=000

Char3=000 Char4=000 Char5=000

[Secondary] PopThruPrinter=TRUE PrinterName=CASHDRAWER PopThruPort=FALSE Comm=0 BaudRate=9600 Parity=N DataBits=8 StopBits=1 SendChars=TRUE Char1=025 Char2=000 Char3=000 Char4=000 Char5=000

3. Once you have the ports.INI file configured appropriately for your set-up, you need to test both drawers from Sales to ensure they open. You are prompted to select a specific drawer when you press the Drawer button; make sure both work.

4. Once both drawers are working, you can then assign given operators to use specific drawers in Tools > Sales Pt Setup > Cashdrawers. In this screen, you specify which operators can open which drawer. For example, let’s say you have operators Bart and Lisa and I want Bart to use the Primary drawer and Lisa to use the Secondary drawer. In the Cashdrawers window, make sure that Primary is selected, and then click on Bart. Then, click the Secondary button and choose Lisa.

5. At this point, if Bart is logged in, only the Primary drawer opens. If Lisa is logged in, only the Secondary drawer opens.

6. Upon Closeout, the drawer of the operator who just closed out automatically pops.

Note: If you had only followed the steps above with Bart and Lisa, then any other operator that was in the system would not be able to open either drawer. Furthermore, it is possible to allow an operator to open either drawer by selecting them in both the Primary and Secondary sections of the Cashdrawers window (good for administrator operator log-ins).

How to use a Quick Service Food and Beverage module salespoint

Using a Quick Service Food and Beverage salespoint is just like using any basic Salesware salespoint: items are selected for the sale (generally via a touchscreen interface or keyboard), modified as needed to reflect the appropriate line item quantities or discounts and finalized via credit card swipe or other forms of payment

entered on the Finalize dialog. Depending on item and hardware configuration, remote printers may be utilized at the time of sale to print orders to kitchen or expeditor printers, for instance, and cash drawers may be configured to pop after finalizing the sale. Consult basic Salesware module documentation for further information on the fundamentals of Sales. For more specific information on Quick Service Food and Beverage-related sales, see the following sections of the Food Service document:

• How to log-in to the Sales interface • How to modify a line item • How to use “-----“ to separate items • How to configure a “Quick Cash” button

How to log-in to the Sales interface

A setting in the [Preferences] section of the .INI file, LogOutAfterFinalize=TRUE, determines whether the system logs out an operator after completing activities on a sale (including ordering and paying as well as finalizing in the Table Service Food and Beverage environment). Configuring this setting as TRUE is recommended in a situation where multiple operators are using the same salespoint.

• When presented with the Log-In dialog, type in username or password or swipe the operator auto log-in card (if applicable) to log in.

How to use a Table Service Food and Beverage module salespoint

Train your servers to follow this four-step process for Table Service Food and Beverage sales; this is detailed below for each step, but repeating these basic steps over and over helps them remember the basic flow. Arranging the main buttons on the Sales screen to reflect this process (from left to right) also assists.

1. Order 2. Print Sale 3. Pay 4. Finalize

How to use the Dining Header in Table Service and Quick Service Food and Beverage modules

Dining Headers in the Table Service and Quick Service Food and Beverage environments are triggered via an .INI setting, DiningHeaders=TRUE, in the [Preferences] section of the .INI. The presence of this setting triggers the “select table” prompt in the Sales interface and requests the attachment of a Dining Header to any saved sale (for ordering and paying throughout the Table Service and quick service Food and Beverage process). It is possible to make a sale without Dining Headers, but the sale must be finalized immediately rather than going through the typical order process. It is not currently possible to suppress the table prompt from appearing when

DiningHeaders=TRUE. The server must simply cancel from the table prompt to place and finalize an order without a Dining Header attached.

1. When presented with the Select Table dialog, enter the table number desired and click OK. • If the table number entered has one or more active sales associated with it, the Recall Dialog is

displayed, along with the active sales associated with the table number. • If the table number entered has no active sales associated with it, the Dining Header table prompt is

presented.

2. Verify that the table number presented is correct. 3. Select the number of guests associated with the table.

To split a check in advance, enter a Split Number for the sale (representing the “check” on which you are currently working).

4. After an order has been placed for this split number, repeat the process until you have split numbers and orders representing all the checks for the table. • If desired, enter a description to the Description field to further differentiate this order or sale. This

description displays on the screen when the Recall dialog is presented to help the server distinguish this order from others and can also print on remote receipts.

How to order in Table Service Food and Beverage module

To order in Table Service Food and Beverage module: 1. Select items to order from the item selection list or button area of the Sales screen. 2. When all items have been selected, press ORDER button. 3. If configured, items ordered print to appropriate printers.

How to modify a line item

When ordering, some items may be configured to allow modifiers, either as required or as optional additions to the sale.

To modify a line item: 1. To modify an item that is configured as having “optional” modifiers, simply select the item to place it in

the sales invoice area, click on the line item to expand it and select the Modify button to bring up the Modifier dialog. If the Modify button appears to be un-selectable (grayed out), it is likely that the item does not have any modifiers assigned to it in its DCI configuration.

2. To modify an item via the Modifier Prompt dialog (“prompt-required” or “required” modifiers), simply select the appropriate modifier(s) for the item from the screen when the Modifier dialog is presented.

Note: If requiring a server to select modifiers for a given item, it may be useful to standardize where the required modifiers are placed in the modifier screen. For instance, you may wish to always place required modifiers on the top lines of the dialog to help direct the server to select from those choices to fulfill the modifier requirement. As the system currently only requires the server to select a certain number of modifiers vs. selecting specific modifiers for the item, it is helpful to guide the server to choose modifiers appropriately via intuitive interface configuration.

• If a maximum modifiers required to sell threshold has been configured for the item, the item is placed in the sales invoice for ordering once this threshold has been reached. Otherwise, the operator must click OK when he or she is finished selecting modifiers for the item.

• If an attempt is made to exit the Modifier dialog prior to selecting the required number of modifiers, the operator is prompted to either “correct” or “ignore” the condition. Correct brings the operator back to the Modifier dialog to adjust the number of modifiers on the item. Ignore places the item in the sales invoice, but the operator is not able to place the order until the condition is corrected. The ignore option allows the operator to extricate himself from the Modifier dialog and select configure other items in the sale, and then come back to correct the issue with the required item before ordering.

How to use “-----” to separate items

It may be useful to visually separate groups of items ordered for a given table as a method for prompting the kitchen to prepare certain items first or to help an expeditor prepare the food for delivery appropriately. As items are printed on remote receipts in the exact order they are displayed on the screen, it can be helpful to create a visual cue in the receipt. One way to do this is to create an item with the name “--------” and a corresponding button on the screen for that item. When training servers to sell items, they are instructed to select the items on the screen in logical order (whatever that represents in your environment) and separate those items appropriately using the ------ key. This then prints the remote receipt in the same fashion, consecutively. For instance, in certain environments, servers may be trained to enter one guests’ order first at a table, and then add ------, and then move on to the next guests’ order.

How to recall/adjust/save an order in Table Service Food and Beverage module

To recall an order that is associated with a table number, an operator can either: 1. Enter the table number (and split if applicable) when prompted on the Select Table dialog or 2. Click on the Recall button at the bottom of the screen (provided the Recall button is configured as a main

action button) 3. The Select Table dialog returns any open (non-finalized) tables that share the table number entered.

Entering no table number and clicking OK brings up all open tables for that operator. 4. The Recall dialog allows lookup of an order via a number of additional criteria (including table number).

Lookup can be accomplished via:

• Table # • Split # • Sale # • Date Saved • Group (from .INI [Preferences] section) • Sub-group (from .INI [Preferences] section) • Operator • Salespoint

5. If the sale has not yet been finalized, the operator can continue to recall and order additional items for that sale as needed; new items are sent to remote printers as specified by item and salespoint configuration.

6. To clear the screen at any time when reviewing or adjust an order, the Clear button can be selected from the Main Action Button dialog at the bottom of the screen.

How to Print Sale in Table Service Food and Beverage module

• The Print Sale button is used to produce a check for the table upon request. • To Print Sale, the operator simply recalls the order to the screen as detailed above and clicks the Print Sale

button. • Print Sale utilizes the Saved Sale receipt located in SysManager > Preferences > Miscellaneous > Saved

Sale Layout.

Note: This receipt can also be created as a local layout if your area requires different layouts for saved sales based on various functions at the resort. Using local layouts functionality is described in Salesware Layouts.

How to pay in Table Service Food and Beverage module

To pay in Table Service Food and Beverage module: 1. Once payment has been collected from the guests, recall the order to the Sales screen and click the Pay

button. 2. A dialog appears allowing the operator to enter payment appropriately. 3. Once payment has been entered, the server clicks SAVE and returns to the table with either change for the

guest or a credit card receipt for signature.

“Paying” vs. “finalizing”

This section clarifies the difference between “paying” and “finalizing.”

• Pay: Provides a method to collect money on the sale, but suspend it until the table is truly ready to be closed. For instance, paying allows a server to run a credit card, but return to the table with a receipt that can then have a tip appended to the sale prior to closing out the table. It also allows an operator to collect money on the sale, but then have the guests decide they’d like to order something additional before finishing.

If a sale has not yet been paid, there is an Amount Due reflected in the lower right-hand side of the sales invoice area when the order is recalled to the screen.

• Finalize: Allows the server to add a tip if applicable, and then close the table. • Important: Until a table is finalized, it appears on the Table Recall dialog as an open table with an open

check. If an order has been paid, but not yet finalized, the Amount Due reflected in the lower right-hand side of the sales invoice area reads 0.00 when the order is recalled to the screen.

How to perform table splits in Table Service Food and Beverage module

If a table splits the check, you can recall the table to assign splits.

1. On the Table Prompt dialog, select the appropriate table to recall the existing order. 2. Click the Table Split button (located at the bottom of the Sales screen, provided you’ve assigned it as a

main button). 3. When prompted, enter the total number of splits (or checks) you are requesting. 4. You are presented with a dialog showing all the items on one check, along with empty split windows in

accordance with the total number of splits you’ve requested. 5. Click on the item to select it, and then click on the new split for which you’d like to place the item to add it

to the appropriate check. Continue until all checks are split as desired. 6. Separate checks print for each split for delivery to the table and when the order is recalled to the screen

for payment, the table splits are evident on the Recall Table dialog.

BEFORE:

AFTER:

If seat numbers are enabled, a table can be split by seat number

If seat numbers are enabled, ShowSeatNumbers=TRUE, a table can now be split by seat number. If the number of splits is equal to the number of seats, the seats can be automatically split into individual sales using the Auto Split All button. In order to adjust the size of the Seat buttons as they appear on the Split dialog, the number of columns of Seat buttons can be configured with the following .INI setting:

[Preferences]MaxSplitSeatColumns=6

If there are more seats than the specified maximum number of columns, a new row is automatically created.

How to perform item splits in Table Service Food and Beverage module

How to use the Break Item button in Table Service Food and Beverage module

The break item functionality on the Table Split dialog allows the server to take an item with quantity greater than one and separate it into individual items for check splitting. You cannot currently use the break item functionality on a line item with a quantity of one.

1. On the Table Prompt dialog, select the appropriate table to recall the existing order. 2. When prompted, enter the total number of splits (or checks) you are requesting.3. You are presented with a dialog showing all the items on one check, along with empty split windows in

accordance with the total number of splits you’ve requested. 4. Click on the item you would like to split, and then click the Break Item button on the bottom of the Table

Split dialog. 5. One of the items is then separated from the others of that type. Continue to use the Break Item

functionality to separate the items into the appropriate number of individual splits. 6. As the items are split, new print sale receipts print for each split. 7. Place the remaining split items onto split checks as appropriate.

BEFORE:

ITEM SPLIT IN PROGRESS:

AFTER:

How to split payments in Table Service Food and Beverage module

Once checks and items have been split appropriately, the server can recall each order and complete the PAY functionality as usual, returning to the table with either change for the guests or separate credit card receipts for signature.

How to transfer a table to another server in Table Service Food and Beverage module

You can transfer an existing table to another server.

To transfer an existing table to another server: 1. From the Select Table Number and Recall Table dialogs, recall a saved table. 2. Click on the Table Transfer action button. You are presented with eligible servers. These servers are

currently logged in and are part of your operator group or sub-group (as determined by the Group, SubGroup and EligibleServerByGroup .INI settings), as shown in the following screen capture:

Note: Operator groups are defined from SysManager > Activities > System Lists > Operator Groups.

3. Select the server to whom you wish to transfer the table. Click OK. 4. You are prompted to confirm the transfer. Click OK.

How to combine tables in Table Service Food and Beverage module

You can combine tables.

Note: This same functionality can be achieved by transferring each item as described in How to transfer items to another table in Table Service Food and Beverage module.

To combine tables: 1. From the Select Table Number and Recall Table dialogs, recall a saved table. 2. Click the Combine action button. 3. Select the table with which you wish to combine with the currently recalled table. The two tables are

combined.

How to transfer items to another table in Table Service Food and Beverage module

To use item transfer in Table Service Food and Beverage module: 1. Separate orders are placed in the table transfer scenario; for the purposes of this example, we call them,

Table 1 and Table 2 (with Table 1 representing the original order: either the bar tab or the check that is picked up by a different guest).

2. To use the table transfer functionality, you must first Recall the original order to the screen (Table 1). 3. With Table 1’s order on the screen, click the Transfer Items action button on the Main Button dialog

(provided you’ve designated it as a main button in the .INI file). 4. After the Transfer Items button is selected, the Select Table Number dialog is again presented. Enter the

table number to which you wish to transfer the order (Table 2) or click OK and select it from the Recall Table dialog.

5. The Table Split dialog is presented, with the order to be transferred represented under the Split #1 heading.

6. Select the items to be transferred, and then click the Split #2 dialog to transfer the items. 7. Click OK and the items appear on the screen, assigned to the new table and combined with any order that

already existed on that table.

How to finalize a Table Service Food and Beverage module sale

Finalizing sales is covered in detail in basic Salesware module documentation, but is described briefly here as it applies to the Table Service Food and Beverage environment.

Once an order has been paid and the change or credit card receipt delivered to the guest(s), the order can be finalized.

To finalize a Table Service Food and Beverage module sale: 1. Recall the order to the screen. 2. Select the Finalize button from the Main Button dialog at the bottom of the screen. 3. Enter in a tip amount if appropriate.

Note: Tips in the Table Service Food and Beverage environment are applied when finalizing an order, not during the pay process.

4. If tips are enabled at the salespoint, a window appears at the bottom of the Finalize screen to display the methods of payment associated with the sale and allows the server to highlight one of those forms of payment and add a tip using that specific form of payment. If there are a number of different forms of payment applied to the sale, the UP and DOWN buttons in this area of the dialog can be used to scroll through the forms of payment. Alternatively, the server can choose an entirely different form of payment

on the Finalize dialog with which to enter the tip by selecting the appropriate form of payment in the standard form of payment area on the Finalize dialog.

5. As a tip is entered, the Tip dialog at the bottom of the screen shows the tip amount and automatically display the related percentage of the sale that tip amount represents. • Click OK. • The order is now finalized and the table no longer appears on the Recall dialog as an “open check.”

How to configure a “Quick Cash” button

It may be to your advantage to create a Quick Cash button on the salespoint in order to allow operators to bypass the pay functionality and the Finalize dialog altogether and quickly sell items to the cash form of payment. As described here, a Quick Cash item, when selected and “sold” after other items in a sale, makes use of Sales screen action macros to simulate the payment of a sale in cash without the operator having to go through the Finalize dialog and associated prompts.

1. Create an item named Quick Cash in the DCI. 2. On the Sales Actions tab of the item, enter the following macro onto the Sales Screen action to execute

when this item is sold dialog: SELECTLAST()FINALIZE("CASH"). 3. Add the Quick Cash item to the item tree. You may want to add this item to several different screens, in

the same spot on each screen, for easy operator access. It also may help to color the button similarly to the Main Action buttons on the bottom of the Sales screen, because it performs a similar function to the Finalize button.

How to use table details in Table Service Food and Beverage module

On the Recall Table dialog screen, it is useful to note that in addition to table number, split number, number of guests and number of items, a date and time is displayed. This date and time represents the date and time the order was started for that table. This information can be useful in monitoring server efficiency.

How to configure tables to appear in different colors on the Recall Table dialog

The Recall Table dialog that displays when DiningHeaders=TRUE is present in the [Preferences] section of the Sales32c.INI file can be configured to display tables with a positive balance due in one color and tables with a zero or negative balance in another color. In order to use this functionality, you need to add the following settings to the [Interface] and [Preferences] sections of the Sales32c.INI file (in addition to DiningHeaders=TRUE in the [Preferences] section).

[Interface] Newbuttons=TRUE ActiveTableColor=110,182,253

InactiveTableColor=255,255,255

[Preferences] TableRecallSortActive=TRUE

This functionality can also be applied when using the AutoRecall .INI setting if you want to color the buttons in the AutoRecall process as well, provided that AutoRecallButtons=TRUE is present in the [Preferences] section of the Sales32c.INI file for that salespoint. For this to work in the AutoRecall process, the balancedue field must be specified in the AutoRecall SQL query in the [Preferences] section of the Sales32c.INI file. Also, for the output to remain consistent, ORDER BY Sign(balancedue) DESC is also added to the AUTORECALL SQL query. This causes the Recall Table dialog to include the balance remaining on the orders to appear as well.

The following is an example of how to configure a salespoint in a table service restaurant to use this functionality:

[Interface] Newbuttons=TRUE ActiveTableColor=110,182,253 InactiveTableColor=255,255,255

[Preferences] DiningHeaders=TRUE TableRecallSortActive=TRUE TableRecallOrderBy=first_name ASC,last_name,orig_dt

Note: In this example, the TableRecallOrderBy setting has been added to further affect the display of tables on the Table Recall dialog. With these settings in place, the Recall Table dialog displays table buttons with a positive balance due first on the dialog in blue and ordered by table number ascending (first_name ASC), and then by split (last_name) and finally by original order date/time (orig_dt). The table buttons for tables with a positive balance due are followed by the table buttons for tables with a zero or negative balance displayed in light yellow and ordered by table number ascending (first_name ASC), and then by split (last_name) and finally by original order date/time (orig_dt).

The following is an example of how to configure a salespoint that uses AutoRecallButtons to use this functionality:

[Preferences] AutoRecallButtons=TRUE TableRecallSortActive=TRUE AutoRecall="SELECT first_name,orig_dt,balancedue FROM sh_save

WHERE date_time > GETDATE() - 1 AND recall1 LIKE '<group>%' AND recall2 LIKE '<subgroup>%' AND operator = '<operator>' AND salespoint = '<salespoint>' AND finalized = 0 AND reserv_no = 0 ORDER BY SIGN(balancedue) DESC"

Note: balancedue must be included in the SELECT portion of the AutoRecall SQL query for this to work correctly and that any valid ORDER BY query can be used here to order the buttons. However, using ORDER BY SIGN(balancedue) DESC maintains the display of colored buttons ordered in a manner similar to how they are ordered when DiningHeaders=TRUE, namely that buttons for sales with a positive balance due are displayed first in the list in blue and buttons for sales with a zero or negative balance are displayed last in the list in white.

Note: You can use the ActiveTableColor and InactiveTableColor settings to set the button colors desired for this dialog.

How to use server banking in Table Service Food and Beverage module

Server banking functionality allows you to keep track of money (banks) withdrawn at the beginning of a shift or throughout a shift, by individual servers to use in making change for guests. Essentially, server banking places an “I.O.U.” into the system data to represent the money lent to an individual server for their use during their shift. The system also tracks deposits of server banks.

1. To withdraw an amount of money representing a server bank at the beginning of the shift, click on the Server Bank button in Sales (either from Tools > Action > Server Bank or by clicking on the Server Bank button on the bottom of the screen if you have it displayed in the Main Button area).

2. The Server Bank dialog is displayed. 3. Enter a current amount for withdrawal and click the Withdrawal button. 4. The withdrawal amount is displayed in a list at the bottom of the dialog. 5. Click OK to exit the Server Bank dialog. 6. Repeat the process as needed throughout the shift to withdraw money for the server. 7. To create an entry in the data to reflect the eventual deposit of the server bank withdrawal, click on the

Server Bank button. 8. Select the withdrawal amount listed at the bottom of the screen to highlight it.

• Click the Deposit button; the entry is now listed as YES under the PAID heading. • Click OK. • Repeat the process as needed to return all money withdrawn for the server bank. • The withdrawal/deposit process can also be completed as part of the closing out the day procedure for

an operator; the Server Bank button is also available on the Closeout dialog.

Sales Recording Module (SRM) for Canadian clients

The Sales Recording Modules (SRM) from Revenu Québec is essentially a receipt printer that uses an xml structure to print. Included within the xml structure, is tax and total information. It has support for Quick Service Restaurants and Table Service Restaurants.

In order to enable Canadian clients to be SRM compliant, accesso supports and has completed SRM certification. With SRM, a Quick Service Restaurant only prints a receipt. A Table Service Restaurant prints a bill and optionally a receipt.

Sales supports voiding a sale, refunds and splitting a table. Voiding, splitting, printing a receipt in TSR requires a reference to the original bill/receipt printed (sale_no, data_time and amount before taxes).

There’s also a support to reprint a receipt. This is to ensure that the total sum of taxes is calculated correctly even if a receipt is reprinted.

Sales also sends original amount totals to a SRM machine. These totals are the amount prior to Sales Rounding as required by the Canadian Government due to the Canadian Penny phase-out.

In the event when the SRM is down, Sales supports continuous mode. In this mode, Sales is connected directly to the printer (bypassing the SRM).

1. The forms must be sent via courier (i.e., snail mail) and cannot be e-mailed. 2. The SRM device does not work with USB printers, so you must have a serial, TCP/IP or Parallel receipt

printer.

There is one new local table (no requirements to share data between multiple salespoints as Moneris credit card solution only allows single salespoint Pay/Finalize). It has the following columns:

1. Sale_no to indicate to which sale this xml receipt corresponds 2. Ref column to indicate the next ref field 3. Xmlreceipt to store the last document sent to the SRM

Required changes to the .INI file. 1. [Srm] > OverTheCounter to indicate if it requires a bill printing capability. 2. Configure data to indicate to which port the SRM is connected. Serial port config in ports.INI

Changes to the user interface. 1. A combo box was added to indicate which printer is connected to the SRM 2. An edit box was added to indicate to which serial port the SRM is connected 3. Added a check box to put the system into continuous mode 4. Added a check box to put the system into training mode

SRM setup

Create printer 1. Create a new printer on the PC (Control Panel > Add a Printer). 2. Add a local Printer 3. FILE: Print to File 4. Generic (Generic/Text Only) 5. Name the printer (This example uses “SRM Test printing”)

Sales Setting1. Go to Tools > Sales Pt. Setup > Miscellaneous Setup > SRM Group Box setting

• First combo box is the name of the printer (created in initial setup) • The second combo box is the type of printer that’s being printed to. • The port number is the port that the SRM is connected to. If left empty or is at 0, the SRM is disabled.

2. Make sure the printing setup for Receipts and Saved Sales is set up to the same printer (created in initial setup).

3. You can print other documents on the printer connected to the SRM by pointing to the “SRM test printing” (e.g., cc receipt).

SRM .INI settings (Sales32c.INI) 1. If salespoint is an Quick Service Station ( this is not required for Restaurant mode )

[SRM]OverTheCounter=TRUE

Note: No setting is required for Table Service Station

2. To set up the receipt to cut automatically after receipt printing setup. This prints six empty lines before issuing the cut code to the printer.

[SRM]PostPendStr=0A0D0A0D0A0D0A0D0A0D0A0D

3. Remove cut codes from the Receipts and Saved Sale layouts. 4. Change sub total value in Receipt layouts from Utility > sale_sub to Utility > sale_ssub. This is the

subtotal not including tips. This is a SRM requirement. 5. Set:

[Preferences]CalcTaxOnSaleTotal=TRUE.

• Sales usually calculate taxes per item. And rounds based on item. This causes higher rounding of errors as we have more and more items in one sale.

• This caused an issue during certification, so we have to modify Sales to use the sale total to calculate taxes instead of per item.

• This has a restriction. All items in the sale must have the same tax value.

Note: Total and separate tax fees are now calculated in siriussp_GetCloseoutAmts.

Debug options • If Verbosity >=3 a sent.txt file is created in the ProgramData directory to log everything that is

sent to the SRM computer via the serial port. • [SRM]

NoCommForDebug

If TRUE, don’t do any serial port communication to SRM. Just go through the motions, but don’t output anything.

Note: Issues identified with certification of the Sales recording module have been fixed. SRM certification has been completed.

How to use security with Food Service module

Role-based security in SysManager is described in detail in basic Salesware module documentation; you want to ensure that the roles and associated security settings you assign to your Food Service operators are considered carefully, just as you would with any system operator. There are a couple of specific security settings and functions that are especially relevant in the Food Service environment – those are described here:

• You may want to restrict your Food Service operators from being able to place an order in the system, and then recall the order and void it without manager approval. This functionality is controlled via the Sales - Allow Voiding Items that Have Been Saved setting in role-based security and is used in conjunction with the .INI setting VoidAfterOrder=FALSE. A similar setting, Sales - Allow Refunds (Quantity<0) may also need to be restricted to managers in your venue.

• You may also want to restrict the ability for certain operators to closeout for the day with open tables still present. The setting Sales - Allow Closeout with Open Tables controls this functionality.

Closing out without payout of tips

A pop up message displays that a close out is being attempted without payout of tips.

How to use reporting with Food Service module

Remember that you can assign your Food Service salespoints to appropriate “salespoint groups” in order to facilitate reporting for related salespoints within the venue. This functionality is described in the basic Salesware module documentation and is accessed via SysManager > Activities > System Lists > Salespoint Groups.

In addition to the Salesware Reports used regularly for daily closeout, financial and performance monitoring purposes at your resort, there are some reports that are especially relevant in the Food Services environment:

• ReportManager > Reports > Financial Reports > Server Banking − Includes statistical reporting for servers in addition to cash drawer-type info; best used as a statistical supplement to your regular daily reporting

• ReportManager > Reports > Financial Reports > Period Sales (modifier breakout selection) − Allows you to see which modifiers were sold with which items.

Note: This selection in not used as a true financial report (it is not designed to subtotal, etc.). This selection is really more of a performance report to give you information regarding items and their modifiers. Financial reporting on modifiers themselves are gathered via the regular DCI selection on the Period Sales Report.

• ReportManager > Reports > Security Reports > Salespoint Activity Logs − Includes information on voids, security overrides, drawer popping, with detail option, allowing you to monitor your operators’ use of these features at the salespoint.

Detailed and basic Close-Out Report

The .INI setting ShowSystemTotal=TRUE gives a detailed Close-Out Report. Setting this to FALSE gives a basic Close-Out Report.

Supplementary documentation and other materials

• Configuration Matrix spreadsheet - Click here.

http://portal.siriusware.com/docs/pdf/TSR_Matrix.xls

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