Order Taking
Option groups make the system easy-to-use: When a menu item is selected by the Cashier, the options associated with that item displays. The Cashier does not have to remember what comes on or with the item. No more errors or delays in the order taking process while the Cashier figures out what comes on a certain pizza.

• Daily, weekly, monthly and/or period reporting is easily accomplished in a matter of minutes

• Track all employee delivery and cash controls by shift.

• Customizable reports can be printed or viewed on-screen as required or saved in PDF format.

• Automated end-of-day processing speeds your closing procedures.

• Track and manage inventory, deliveries, labor costs and food costs so you'll know up-to-the-minute what's going on in the store.

• All sales tax is computed automatically for multiple locations.

• Estimate employee and inventory requirements, based on average sales history.

• Fully customizable inventory and menus.

Fine Dining POS
The system "status screen" shows the complete state of the restaurant. Managers can see which employees are clocked in. The kitchen is notified when food or beverage orders are billed by a unique solution The system provides. Whenever an order is confirmed, the KOT is send to the kitchen with the details of the order. A user defined message can be printed at the bottom of the guest check. The message can be changed as often as desired and is useful for advertising specials, happy hours, etc.
 

Item Correction
Improperly entered food and beverage orders can be easily changed and/or deleted before being "Sent" to the preparation printers. The system keeps a careful tally of all deletions and can print a report showing each deletion, along with the reason for the deletion and the employee who made it.

Tracking of voids
Voided checks are tracked by employee number. The system asks for an employee number and the employee's password at the time of the void. A special "VOID" report shows all voids and the employees who made them.

Discounts
The user can define an unlimited number of discounts (i.e., frequent customer discount, employee discount, promotional discount, etc.). Each discount can have a different percentage or a value.

Multiple Cashiers
The system is capable of tracking up to 99 cash drawers. The cash drawer reconciliation report shows the starting amount in the drawer, and the total revenues broken down by method of payment.

Delivery Module
The system Delivery Module is the perfect solution for quick service operations. Originally developed for delivery and carry out operations, it is also well suited to fast-food, cafeterias, bars, delicatessens and any foodservice operation that requires quick order entry. The Delivery Module can be operated stand alone, or in tandem with the Fine Dining POS module. The core of the Delivery Module is the same as Fine Dining POS. Therefore, employees who are familiar with one will immediately be able to use the other.

Customer Database
The Delivery Module maintains a database of past customers along with relevant information such as the customer's name, address, telephone number and directions to the customer's location. All this information is automatically printed at the top of each guest check. The customer database also maintains a record of the last date the customer ordered and the total purchases.
Customers in the database are accessed via their unique telephone number. If a customer is not in the database, the user is presented with a blank data entry screen for entering the customer's name and address. For return customers, the name and address is displayed, and the user has the option to accept the information as is, or modify it.

Last Order Recall
The Delivery Module keeps a record of previous purchases. When a customer calls, his/her previous order is displayed on the screen, and the user is given the option to recall the order, or start a new order from scratch.

Reporting
The information provided by The system reports enable tight control and allow managers to make faster, more accurate decisions regarding labor scheduling, vendor selections, menu prices, and general operation of the restaurant. The system is capable of printing a wide variety of reports which provide up-to-the-minute information on restaurant sales, food and labor costs, inventory levels, etc. Reports can span any time period from a single day to an entire year. Each report provides a filtering capability whereby the user can decide exactly which transactions to include in the report and which not to include.

Central Office Management
The system Central Office module facilitates the management of multi-location chain operations. Using a modem, the Central Office module automatically downloads the sales and employee data from each store location at a predefined time. At the central office, the user has access to all sales and employee reports for each location. In addition, there are a limited number of reports which show consolidated sales for all locations. To minimize modem connect time and costly phone bills, efficient data management is utilized at both the remote location and the central office. Rather than transferring all sales and employee data, only "new data" is transmitted (i.e., data generated AFTER the previous data transfer). File compression is used to further reduce the data volume. File compression is approximately 90% efficient so it yields roughly a ten fold improvement in the transmission time. In addition to transferring sales data from a remote location to the central office, the user can designate specific files to transfer in either direction. This enables menu or price changes to be made from the central office and downloaded to the remote location, or specific files to be uploaded to the central office.

Inventory
The system' inventory control module provides accurate tracking of inventory levels. It streamlines the purchasing process by printing shopping-lists of items that are low, or out of stock. Employee theft and abuse are dramatically reduced through tighter monitoring of inventory levels.

Depletion Methods
The system is capable of depleting inventory using four different methods as described below:

• Depletion by sales. The most common method of depletion, causes inventory levels to be adjusted based upon the actual items sold. This depletion method utilizes "menu explosion."

• Depletion by number of customers, adjusts inventory levels based upon the number of customers that were served.

• Depletion by date causes inventory levels to be reduced by a fixed amount each day.

• Manual depletion is useful for banquets and catering events where large, known quantities of items are removed from inventory.

Menu Explosion
The system is capable of menu explosion whereby each menu item can have ingredients consisting of one or more inventory items. By knowing the most recent market price of each inventory item, The system automatically computes costs and margins for the items.

Shopping Lists
Shopping lists identify items that are low, or out of stock. The lists may be grouped according to vendor, or by inventory category. The shopping list also provides an estimated budget for replenishing the inventory back to desired levels.

Import Vendor Purchases
The system has the ability to import vendor purchase information from standard ASCII files.

Theft Detection
Each time a physical inventory is taken, The system compares the actual stock on hand to the stock that should be on hand based on sales, and computes the "losses." Though it is normal to expect some loss due to wastage and spoilage, unusually high losses can indicate items which require more careful monitoring.

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