Restaurant Manager's Point of Sale function saves time and money by reducing errors and improving the efficiency of the wait staff. Waiters and waitresses spend less time totaling guest checks and routing orders and more time serving customers. The Fine Dining POS module operates on standard touch screens and is compatible with Windows '95, 'NT and Windows 2000.

The Point of Sale function, like all other Restaurant Manager functions is very user friendly. Training time for employees is typically 15 minutes or less. The Highlights of the Point of Sale function are described below.

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Restaurant Manager's 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. And like its fine dining counterpart, the Delivery Module will operate with specially programmed keyboards, light pens, or touch screens.

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Restaurant Manager incorporates a built-in time clock. Employees clock in and out at the beginning and end of their shift. For each shift, Restaurant Manager will print a time slip showing the hours worked and wages earned. Restaurant Manager also provides a variety of reports that highlight employee performance in areas such as sales, voids and deletions, and employee meals.

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Restaurant Manager's Guest Account Module makes tracking customer accounts a snap. Totally integrated with Point of Sale and back-office, the Guest Account Module allows customers to charge purchases to their account. Restaurant Manager keeps a tally of charges for each customer and can print a report showing account activity for any specified period of time.

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The information provided by Restaurant Manager 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. Restaurant Manager 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. Filtering can be applied in one or more of the following ways:

By employee number
By table number
By time of day
By cash drawer number
By number of customers

For each filter parameter, the user can specify a minimum and a maximum (or range) of values to be included in the report. This powerful feature provides the ability to customize each report, making it as specific (or as general) as the user requires. And multiple filter conditions can be used simultaneously.

As an example, Restaurant Manager's "Group Sales" report shows a breakdown of sales by menu category ( i.e., food sales, beverage sales, dessert sales, etc.). Without filtering, the report is useful for menu planning and for keeping track of the hot sellers. With filtering, the same report can be printed for a specific employee, or by time of day, or for a range of table numbers, or a combination of all these parameters, allowing the report to be used in different ways.
 

Restaurant Manager's 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.

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Restaurant Manager's 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 in the middle of the night. 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 long distance 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.

The Hostess Module provides orderly management of reservations and waiting lists. Totally integrated with Restaurant Manager's Point of Sale, the Hostess Module provides accurate estimates of wait times and table availability.

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