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en:quick_setup_guide [2013/01/10 04:10] Samba Admin |
en:quick_setup_guide [2013/01/10 11:20] (current) |
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| | Rice | 100|Grams| | | Rice | 100|Grams| | ||
| - | Recipe Name: Chips (Small) | + | Recipe Name: Chips (Small)\\ |
| - | Product: Chips | + | Product: Chips\\ |
| - | Portion: Small (selected from drop down of previously entered portions within the ‘Product List’) | + | Portion: Small (selected from drop down of previously entered portions within the ‘Product List’)\\ |
| - | Fixed Cost: 2.00 | + | Fixed Cost: 2.00\\ |
| - | Inventory Items: | + | Inventory Items:\\ |
| ^Inventory Item Name^Quantity^Unit^ | ^Inventory Item Name^Quantity^Unit^ | ||
| |Chips|100|Grams| | |Chips|100|Grams| | ||
| Line 206: | Line 206: | ||
| ^Action Type:|Void Ticket Items| | ^Action Type:|Void Ticket Items| | ||
| ^Parameters: |Menu Item Name – <Blank>| | ^Parameters: |Menu Item Name – <Blank>| | ||
| - | ^^ Tag – <Blank>| | + | ^ |Tag – <Blank>| |
| > Rules > Add Rule | > Rules > Add Rule | ||
| - | Rule Name: Void Item | + | ^Rule Name:|Void Item| |
| - | Event Name: Ticket Tag Selected | + | ^Event Name:|Ticket Tag Selected| |
| - | Conditions: <Blank> | + | ^Conditions:|<Blank>| |
| - | Actions: Void Order (select from drop down) | + | ^Actions:|Void Order (select from drop down)| |
| > Products > Void Reasons > Add Void Reason | > Products > Void Reasons > Add Void Reason | ||
| - | Void Reason Name: Returned Dish | + | ^Void Reason Name:|Returned Dish| |
| - | Void Reason Name: System Error | + | ^Void Reason Name:|System Error| |
| The above instructs would allow the user to void any items on an order if it was returned by a customer for whatever reason or if there was a system error. | The above instructs would allow the user to void any items on an order if it was returned by a customer for whatever reason or if there was a system error. | ||
| Line 224: | Line 224: | ||
| > Products > Gift Reasons > Add Gift Reason | > Products > Gift Reasons > Add Gift Reason | ||
| - | Gift Reason Name: Loyalty Card | + | ^Gift Reason Name:|Loyalty Card| |
| > Settings > Actions > Add Action | > Settings > Actions > Add Action | ||
| - | Action Name: Gift | + | ^ Action Name: | Gift | |
| - | Action Type: Gift Last Ticket Item | + | ^ Action Type: | Gift Last Ticket Item | |
| - | Parameters: Gift Reason – Loyalty Card | + | ^ Parameters: | Gift Reason – Loyalty Card| |
| - | Quantity – 1 | + | ^ | Quantity – 1 | |
| > Rules > Add Rule | > Rules > Add Rule | ||
| - | Rule Name: Loyalty Card Gift | + | ^ Rule Name: | Loyalty Card Gift | |
| - | Event Name: Line Added to Ticket | + | ^ Event Name: | Line Added to Ticket | |
| - | Conditions: <Blank> | + | ^ Conditions: | <Blank> | |
| - | Actions: Gift | + | ^ Actions: | Gift | |
| The above instructions would allow the user to gift an item on an order from using loyalty cards. | The above instructions would allow the user to gift an item on an order from using loyalty cards. | ||
| - | Correct initial cash position of restaurant | + | ===== Correct initial cash position of restaurant ===== |
| > Work Periods > Start Work Period | > Work Periods > Start Work Period | ||
| Line 253: | Line 254: | ||
| > Work Periods > End Work Period | > Work Periods > End Work Period | ||
| - | NOTE: Should you not prefer to proceed with the above to correct the system’s revenue position, it may be advisable to start a spreadsheet instead to track profitability. | + | <WRAP center round tip 60%> |
| - | + | Should you not prefer to proceed with the above to correct the system’s revenue position, it may be advisable to start a spreadsheet instead to track profitability. | |
| - | + | </WRAP> | |
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| - | User guide for post initial set up of POS | + | ====== User guide for post initial set up of POS ====== |
| - | Start work period | + | ===== Start work period ===== |
| At the start of every business day, the user must initiate the start of the working period for orders and purchases to be logged. | At the start of every business day, the user must initiate the start of the working period for orders and purchases to be logged. | ||
| Line 283: | Line 268: | ||
| For the system to track the current cash position of the cashier throughout the day, the user should accurately count and enter the fields available when starting a work period. | For the system to track the current cash position of the cashier throughout the day, the user should accurately count and enter the fields available when starting a work period. | ||
| - | Taking orders from customers | + | ===== Taking orders from customers ===== |
| > POS | > POS | ||
| Line 290: | Line 275: | ||
| Editing order entries: | Editing order entries: | ||
| - | Clicked a dish by accident Highlight the entry and click cancel on the left. | + | ^Clicked a dish by accident|Highlight the entry and click cancel on the left.| |
| - | Void an entry Highlight the entry and click ‘Void’ then the relevant reason. | + | ^Void an entry|Highlight the entry and click ‘Void’ then the relevant reason.| |
| - | Gift an entry Highlight the entry and click ‘Gift’ then the relevant reason. | + | ^Gift an entry|Highlight the entry and click ‘Gift’ then the relevant reason.| |
| - | Change price of entry Highlight the entry, type in the new desired price and click ‘Change Price’. | + | ^Change price of entry|Highlight the entry, type in the new desired price and click ‘Change Price’.| |
| - | In/decrease number of entries Highlight the entry and click ‘+’ to increase or ‘-‘ to decrease the order. | + | ^In/decrease number of entries|Highlight the entry and click ‘+’ to increase or ‘-‘ to decrease the order.| |
| - | Modify entry Highlight the entry and click extra modifier. Enter a brief description and update the price (using a negative symbol in front of the numerical value when decreasing the price). | + | ^Modify entry|Highlight the entry and click extra modifier. Enter a brief description and update the price (using a negative symbol in front of the numerical value when decreasing the price).| |
| - | Changing tables for order(s) Highlight entries to be moved to another table and click ‘Move’, ‘Select Table’ then the table which the customer moved to. | + | ^Changing tables for order(s)|Highlight entries to be moved to another table and click ‘Move’, ‘Select Table’ then the table which the customer moved to.| |
| - | From sit-in to take-away Highlight entries to be taken away and click ‘Select Customer’. Choose the customer within the existing database or create a new customer entry by clicking ‘New Customer’. | + | ^From sit-in to take-away|Highlight entries to be taken away and click ‘Select Customer’. Choose the customer within the existing database or create a new customer entry by clicking ‘New Customer’.| |
| Once the customer is ready to pay the bill, click ‘Settle’. Enter the amount the customer has paid and click either ‘Cash’, ‘Credit Card’ or ‘Voucher’ as the method of payment. The system would then present the change due to the customer. | Once the customer is ready to pay the bill, click ‘Settle’. Enter the amount the customer has paid and click either ‘Cash’, ‘Credit Card’ or ‘Voucher’ as the method of payment. The system would then present the change due to the customer. | ||
| - | Purchasing inventory stock | + | ===== Purchasing inventory stock ===== |
| > Manage > Products > Transaction > Add Transaction Document | > Manage > Products > Transaction > Add Transaction Document | ||
| Line 315: | Line 300: | ||
| Enter a relevant description of the expense (e.g. the ‘Document No’ used in the transaction documents) and the amount incurred. Finally, log the expense by clicking whether it was settled via ‘Cash’, ‘Credit Card’ or ‘Voucher’. | Enter a relevant description of the expense (e.g. the ‘Document No’ used in the transaction documents) and the amount incurred. Finally, log the expense by clicking whether it was settled via ‘Cash’, ‘Credit Card’ or ‘Voucher’. | ||
| - | NOTE: Should you prefer not to record an expense transaction for your purchases (perhaps it may not have been paid in cash etc.), it would be advisable to make a separate spreadsheet to record all expenses to ensure accuracy of reports and efficiency of management. | + | <WRAP center round tip 60%> |
| + | Should you prefer not to record an expense transaction for your purchases (perhaps it may not have been paid in cash etc.), it would be advisable to make a separate spreadsheet to record all expenses to ensure accuracy of reports and efficiency of management. | ||
| + | </WRAP> | ||
| - | Recording other expenses | + | ===== Recording other expenses ===== |
| > Cash Drawer > Expense Transaction | > Cash Drawer > Expense Transaction | ||
| Line 323: | Line 310: | ||
| Enter a relevant description of the expense and the amount incurred. Log the expense by clicking whether it was settled via ‘Cash’, ‘Credit Card’ or ‘Voucher’. | Enter a relevant description of the expense and the amount incurred. Log the expense by clicking whether it was settled via ‘Cash’, ‘Credit Card’ or ‘Voucher’. | ||
| - | End work period | + | ===== End work period ===== |
| At close of business, the user should end the work period. | At close of business, the user should end the work period. | ||
| Line 331: | Line 318: | ||
| The user may enter a description of the work period before clicking ‘End Work Period’. | The user may enter a description of the work period before clicking ‘End Work Period’. | ||
| - | NOTE: Cash withdrawn from and deposited into the cashier in close of business would not affect the reports within the system. As there are certain expenses and income which may not be paid in or received by cash, the profitability level of the restaurant may not be accurate on the system. | + | <WRAP center round tip 60%> |
| + | Cash withdrawn from and deposited into the cashier in close of business would not affect the reports within the system. As there are certain expenses and income which may not be paid in or received by cash, the profitability level of the restaurant may not be accurate on the system. | ||
| + | </WRAP> | ||
| At the end of each business day, the user should take a stock count of every item on the inventory item list. The end of day stock count should then be entered into the system. | At the end of each business day, the user should take a stock count of every item on the inventory item list. The end of day stock count should then be entered into the system. | ||
| Line 342: | Line 331: | ||
| The user may also see how the cost of food waste have been distributed to all relevant dishes on the ‘Costs’ tab. This is calculated using the predicted and actual stock level figures. | The user may also see how the cost of food waste have been distributed to all relevant dishes on the ‘Costs’ tab. This is calculated using the predicted and actual stock level figures. | ||
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| + | ---- | ||
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| + | ====== Reference ====== | ||
| + | |||
| + | Visit this forum topic for your ideas and suggestions about this document | ||
| + | http://forum2.sambapos.com/index.php/topic,1078.0.html | ||
en/quick_setup_guide.1357776600.txt.gz · Last modified: 2013/01/10 08:10 (external edit)
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