SambaPOS

Open Source Restaurant POS Software

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en:quick_setup_guide [2013/01/09 16:57]
Emre Eren created 		en:quick_setup_guide [2013/01/10 11:20] (current)
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 In new popped out window, create a line for each product with [Product Name] [Price] format. Start Category Names with # char. NOTE: Product categories make sales reports more meaningful. In new popped out window, create a line for each product with [Product Name] [Price] format. Start Category Names with # char. NOTE: Product categories make sales reports more meaningful.
  
-For example:\\+**For example:**\\
 #Arabic Food\\ #Arabic Food\\
 Lamb Kebab with Rice 60\\ Lamb Kebab with Rice 60\\
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 Fill in all boxes within the window. Should there be different portions available for a single dish, a separate recipe should be added for each portion to ensure accuracy of cost and inventory calculations. The ‘Fixed Cost’ represents the cost embedded in each dish, which is not covered by the ‘Inventory Items’ (e.g. minor inventory items like salt, black pepper and/or utility costs like water, electric etc.) Fill in all boxes within the window. Should there be different portions available for a single dish, a separate recipe should be added for each portion to ensure accuracy of cost and inventory calculations. The ‘Fixed Cost’ represents the cost embedded in each dish, which is not covered by the ‘Inventory Items’ (e.g. minor inventory items like salt, black pepper and/or utility costs like water, electric etc.)
  
-For example: +**For example:**\\ 
-Recipe Name: Lamb Kebab with Rice +Recipe Name: Lamb Kebab with Rice\\ 
-Product: Lamb Kebab with Rice (selected from drop down of previously entered product list) +Product: Lamb Kebab with Rice (selected from drop down of previously entered product list)\\ 
-Portion: Normal +Portion: Normal\\ 
-Fixed Cost: 5.00 (includes salt, pepper, sauce, utilities etc.) +Fixed Cost: 5.00 (includes salt, pepper, sauce, utilities etc.)\\ 
- +Inventory Items: 
-^Inventory Items^Inventory Item Name^Quantity^Unit^ +^Inventory Item Name^Quantity^Unit^ 
-| | Lamb  |  200|Grams| +| Lamb  |  200|Grams| 
-| | Salad |   ​30|Grams| +| Salad |   ​30|Grams| 
-| | Rice  |  100|Grams| +| Rice  |  100|Grams|
- +
-Recipe Name: Chips (Small) +
-Product: Chips +
-Portion: Small (selected from drop down of previously entered portions within the ‘Product List’) +
-Fixed Cost: 2.00+
  
-^Inventory Items:|Inventory Item Name|Quantity|Unit| +Recipe Name: Chips (Small)\\ 
-||Chips|100|Grams|+Product: Chips\\ 
 +Portion: Small (selected from drop down of previously entered portions within the ‘Product List’)\\ 
 +Fixed Cost: 2.00\\ 
 +Inventory Items:\\ 
 +^Inventory Item Name^Quantity^Unit^ 
 +|Chips|100|Grams|
  
 Click ‘Save’ upon completion. Click ‘Save’ upon completion.
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 All inventory items entered previously in the ‘Inventory Items’ section should be recorded in this window. The current level of stock and purchase price should be entered for more accurate cost analysis and reporting. All inventory items entered previously in the ‘Inventory Items’ section should be recorded in this window. The current level of stock and purchase price should be entered for more accurate cost analysis and reporting.
  
-For example: +For example:\\ 
-Document No: 01/01/2014 Initial Stock Count +Document No: 01/01/2014 Initial Stock Count\\ 
-|Inventory Items|Inventory Item Name|Quantity|Unit|Unit Price|Total| +Inventory Items:\\ 
-||Lamb|10|Kg|60|600| +^Inventory Item Name^Quantity^Unit^Unit Price^Total^ 
-||Rice|5|Kg|50|250|+|Lamb|10|Kg|60|600| 
 +|Rice|5|Kg|50|250|
  
-Document No: 01/02/2014 <Name of Supplier>​ - Lamb +Document No: 01/02/2014 <Name of Supplier>​ - Lamb\\ 
-|Inventory Items|Inventory Item Name|Quantity|Unit|Unit Price|Total| +Inventory Items: 
-||Lamb|10|Kg|55|550|+^Inventory Item Name^Quantity^Unit^Unit Price^Total^ 
 +|Lamb|10|Kg|55|550|
  
 The ‘Unit’ and ‘Total’ will be automatically calculated by the system. An ‘Inventory Item’ should be selected from the ‘Inventory Item Name’ drop downs. The current level of stock of the respective ‘Inventory Item’ should be weighed and inputted. The purchase price per unit should be entered under the ‘Unit Price’. The ‘Unit’ and ‘Total’ will be automatically calculated by the system. An ‘Inventory Item’ should be selected from the ‘Inventory Item Name’ drop downs. The current level of stock of the respective ‘Inventory Item’ should be weighed and inputted. The purchase price per unit should be entered under the ‘Unit Price’.
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 Enter table numbers into the new popped out window, starting with the # character for different categories of tables. Enter table numbers into the new popped out window, starting with the # character for different categories of tables.
  
-For example: +**For example:**\\ 
-#Indoors +#Indoors\\ 
-A1 +A1\\ 
-A2 +A2\\ 
-A3 +A3\\ 
-A4 +A4\\ 
-A5 +A5\\ 
-#Outdoors +#Outdoors\\ 
-B6 +B6\\ 
-B7 +B7\\ 
-B8 +B8\\ 
-B9 +B9\\ 
-B10+B10\\
  
 Click ‘OK’ upon completion. Click ‘OK’ upon completion.
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 Insert a name of the table view type and choose ‘Custom’ in the ‘View Mode’ drop down. Choose a preferred colour coordination of tables for empty, full and locked tables. Finally, click ‘Select Table’ then highlight all the tables you would like to be visible under this table view and click the right arrow button. Click ‘OK’ then ‘Save’ upon completion. Insert a name of the table view type and choose ‘Custom’ in the ‘View Mode’ drop down. Choose a preferred colour coordination of tables for empty, full and locked tables. Finally, click ‘Select Table’ then highlight all the tables you would like to be visible under this table view and click the right arrow button. Click ‘OK’ then ‘Save’ upon completion.
  
 +<WRAP center round tip 60%>
 NOTE: It is possible to set up different table views for the terminal and handheld devices. NOTE: It is possible to set up different table views for the terminal and handheld devices.
 +</​WRAP>​
  
 > POS > POS
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 Once completed, right click anywhere on the digital restaurant floor and uncheck ‘Design Mode’. Restart the system for the tables to work properly. Once completed, right click anywhere on the digital restaurant floor and uncheck ‘Design Mode’. Restart the system for the tables to work properly.
  
-Set up the system:+===== Set up the system ​=====
  
 > Manage > Settings > Departments > Edit Department > Manage > Settings > Departments > Edit Department
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 Click ‘Save’ upon completion. Click ‘Save’ upon completion.
  
-Create different user accounts+===== Create different user accounts ​=====
  
 > Users > Role List > Add User Role > Users > Role List > Add User Role
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 Click ‘Save’ upon completion and repeat the above until all users have been entered into the system. Click ‘Save’ upon completion and repeat the above until all users have been entered into the system.
  
-Create a customer information database+===== Create a customer information database ​=====
  
 > Customers > Customer List > Add Customer > Customers > Customer List > Add Customer
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 Click ‘Save’ upon completion and repeat the above until all customers have been entered into the system. Click ‘Save’ upon completion and repeat the above until all customers have been entered into the system.
  
-Set up different useful initial commands:+===== Set up different useful initial commands ​=====
  
 > Settings > Actions > Add Action > Settings > Actions > Add Action
  
-Action Name: Void Order +^Action Name:|Void Order| 
-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.
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 > 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
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 > 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>​
  
 +====== User guide for post initial set up of POS ======
  
- +===== Start work period ​=====
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-User guide for post initial set up of POS +
- +
-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.
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 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
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 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
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 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
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 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.
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 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.
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 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.
 +
 +----
 +
 +====== 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.1357736267.txt.gz · Last modified: 2013/01/09 20:57 (external edit)

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