SL-Series POS System Reference Guide

SL-Series™ POS System Reference Guide

SICOM Systems, Inc.

4140 Skyron Drive Doylestown, Pennsylvania 18902 800-54-SICOM (800-547-4266) http://www.sicom.com [email protected]

SL-Series™ POS System Reference Guide by SICOM Systems, Inc. 4140 Skyron Drive Doylestown, Pennsylvania 18902 800-54-SICOM (800-547-4266) http://www.sicom.com [email protected] Copyright © 2008 SICOM Systems, Inc.

PROPRIETARY RIGHTS NOTICE All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means, electronic, mechanical, or otherwise, including photocopying and recording or in connection with any information storage or retrieval system, without the written permission in writing from SICOM Systems, Inc. SICOM Systems, Inc. has taken reasonable preventive measures to ensure the accuracy of the information contained in this manual. However, SICOM Systems, Inc. makes no warranties or representations with respect to the information contained herein and SICOM shall not be liable for damages resulting from any errors or omissions herein or from the use of the information contained in this manual.

Document Revision: 1.65, 03/18/2008

LINUX® is a registered trademark of Linus Torvalds. SICOM and the "S" logo are trademarks of SICOM Systems Incorporated.

Table of Contents Part 1. Introduction ............................................................................................................................................ xi How to Use This Manual ............................................................................................................................ 1 About This Document .......................................................................................................................... 1 Special Tips, Notes and Warnings....................................................................................................... 1 Touch Screen, Mouse and Keyboard Basics ........................................................................................... 3 Using the Touch Screen ...................................................................................................................... 3 Using the Computer Mouse................................................................................................................. 3 Using the Computer Keyboard ............................................................................................................ 4 Understanding and Using Maintenance Screens and Edits................................................................... 7 Navigating............................................................................................................................................ 7 Saving Changes .................................................................................................................................. 7 Reset ................................................................................................................................................... 7 Delete .................................................................................................................................................. 8 Help ..................................................................................................................................................... 8 Back to Menu/Back Buttons................................................................................................................. 8 The Tool Bars.............................................................................................................................................. 9 The Browser Toolbar ......................................................................................................................... 9 Back Arrow.................................................................................................................................. 9 Home .......................................................................................................................................... 9 Search......................................................................................................................................... 9 Email ......................................................................................................................................... 10 Order Entry ............................................................................................................................... 10 The Main Menu Toolbar................................................................................................................... 10 Log In and Log Out ................................................................................................................... 10 Main Menu ................................................................................................................................ 11 Insert Close............................................................................................................................... 11 Quick Reports ........................................................................................................................... 11 Cool Stuff .................................................................................................................................. 12 System Security ....................................................................................................................................... 15 Logging In and Logging Out .............................................................................................................. 15 Error Messages While Logging In?........................................................................................... 15 Logging Out .............................................................................................................................. 17 "Why can’t I access a menu you show in the manual?"..................................................................... 17 Password Security ................................................................................................................................... 19 Creating and Using Passwords.......................................................................................................... 19 How Do I Make a Strong Password? ................................................................................................. 19 Steps to Create a Strong Password................................................................................................... 19 Password Creation Tips..................................................................................................................... 20 How to Access and Change Your Passwords .................................................................................... 20 Keep Your Passwords Secret............................................................................................................. 20 Cards Used with the System ................................................................................................................... 23 Overview............................................................................................................................................ 23 Employee Time Cards ....................................................................................................................... 23 Manager 1 Card................................................................................................................................. 23 Manager Access Card ....................................................................................................................... 24 Manager 15 Card............................................................................................................................... 25 System M Card.................................................................................................................................. 25 Error Messages ........................................................................................................................................ 27 Configuration Errors .......................................................................................................................... 27 SICOM Online Support ............................................................................................................................ 29 Contacting Support............................................................................................................................ 29 Hours of Support ............................................................................................................................... 29 Use of Support .................................................................................................................................. 29 Priority and Emergency Calls ............................................................................................................ 29 Alternate Support Number................................................................................................................. 29 Dedicated Modem Line...................................................................................................................... 30 Broadband Internet Connections....................................................................................................... 30 Using Your Broadband Connection........................................................................................................ 31 iii

Installation and Prerequisites ............................................................................................................ 31 Port Forwarding ................................................................................................................................. 32 Browser Settings ............................................................................................................................... 34 Accessing the SL-Series Remotely ................................................................................................... 34 Part 2. Management Functions........................................................................................................................ 37 Sales.......................................................................................................................................................... 39 Overview............................................................................................................................................ 39 Insert................................................................................................................................................. 39 Insert Reports ........................................................................................................................... 40 Insert Close............................................................................................................................... 43 Insert Status Report.................................................................................................................. 43 Insert Skim................................................................................................................................ 44 View Transaction Journals ........................................................................................................ 45 Shift................................................................................................................................................... 46 Shift Reports ............................................................................................................................. 47 Shift Close................................................................................................................................. 50 Bank Deposit............................................................................................................................. 50 Daily .................................................................................................................................................. 51 Daily Reports ............................................................................................................................ 52 Daily Close................................................................................................................................ 56 Bank Deposit............................................................................................................................. 58 Daily Edits ................................................................................................................................. 58 Credit Card Processing............................................................................................................. 61 Terminal NRS Report................................................................................................................ 63 Weekly .............................................................................................................................................. 63 Weekly Reports......................................................................................................................... 64 Weekly Close ............................................................................................................................ 66 Monthly ............................................................................................................................................. 66 Monthly Reports........................................................................................................................ 66 Monthly Close ........................................................................................................................... 69 Previous Days .................................................................................................................................. 69 Historical .......................................................................................................................................... 70 Historical Insert Status Report.................................................................................................. 72 Historical Skim Report .............................................................................................................. 72 Historical Bank Deposit Report................................................................................................. 73 Terminal NRS Report................................................................................................................ 73 Credit Batch Report .................................................................................................................. 73 Labor ......................................................................................................................................................... 75 Overview............................................................................................................................................ 75 Active Employee Report .................................................................................................................... 75 Timeclock Report............................................................................................................................... 76 Employee Time Alterations................................................................................................................ 76 Timeclock Adjustment Report............................................................................................................ 78 Employee Maintenance ..................................................................................................................... 79 Employee Maintenance - All ..................................................................................................... 80 Employee Maintenance - General............................................................................................. 82 Employee Maintenance - Misc .................................................................................................. 82 Employee Maintenance Template ............................................................................................. 83 Change Employee Badge Number ........................................................................................... 83 Payroll Report .................................................................................................................................... 83 Previous Payroll Report ..................................................................................................................... 84 Close Payroll...................................................................................................................................... 85 Re-Close Payroll ................................................................................................................................ 85 Payroll Configuration.......................................................................................................................... 86 Miscellaneous Payroll Information ............................................................................................ 86 Payrate Factors and Descriptions ............................................................................................. 88 Daily Overtime Schedule .......................................................................................................... 89 Weekly Overtime Schedule....................................................................................................... 91 Required / Paid Break Schedule ............................................................................................... 91 Payroll Reporting Options ......................................................................................................... 93 iv

Auto Payroll Close Setup .......................................................................................................... 94 Employee Type Descriptions..................................................................................................... 95 Labor Restriction Maintenance ................................................................................................. 96 Fixed Labor Edit ........................................................................................................................ 98 Timeclock Report Configuration................................................................................................ 98 Labor Staffing Chart.................................................................................................................. 99 Job Category Edit ................................................................................................................... 100 Labor Scheduler .............................................................................................................................. 100 Inventory ................................................................................................................................................. 103 Overview.......................................................................................................................................... 103 Inventory Maintenance .................................................................................................................... 104 Inventory Configuration.................................................................................................................... 104 Inventory Options ............................................................................................................................ 105 Forecast Options ............................................................................................................................. 107 Inventory UOMs............................................................................................................................... 107 Inventory Categories ....................................................................................................................... 108 Inventory Frequencies ..................................................................................................................... 109 Inventory Types ............................................................................................................................... 110 Inventory Locations ......................................................................................................................... 110 Transfer Locations ........................................................................................................................... 111 Inventory Vendors............................................................................................................................ 111 Electronic Ordering Configuration........................................................................................... 113 Download Parts List......................................................................................................................... 114 Vendor Inventory Conversions......................................................................................................... 114 Vendor Conversion Report...................................................................................................... 117 Fast Convert From Part Number...................................................................................................... 118 Recipe Maintenance........................................................................................................................ 119 Physical Count Edit and Report....................................................................................................... 119 Physical Count Edit ................................................................................................................. 119 Physical Count Report ............................................................................................................ 121 Received Edit and Report................................................................................................................ 122 Received Edit .......................................................................................................................... 122 Received Report ..................................................................................................................... 125 Waste Edit and Report .................................................................................................................... 126 Waste Edit............................................................................................................................... 127 Waste Report .......................................................................................................................... 128 Frequently Wasted Items Edit and Report....................................................................................... 130 Frequently Wasted Items Edit ................................................................................................. 130 Frequently Wasted Items Report ............................................................................................ 131 Inventory Report .............................................................................................................................. 132 Recipe / Food Cost Report .............................................................................................................. 135 Variance Report............................................................................................................................... 136 Sales / Waste Report....................................................................................................................... 138 Transaction Report .......................................................................................................................... 140 Transfer Menu.................................................................................................................................. 142 Transfer In ............................................................................................................................... 143 Transfer Out ............................................................................................................................ 144 Transfer Report ....................................................................................................................... 144 Purchase Orders ............................................................................................................................. 145 Starting Out ..................................................................................................................................... 146 Create a New Purchase Order ........................................................................................................ 147 Editing the New Purchase Order ..................................................................................................... 148 Modify an Unsent Purchase Order .................................................................................................. 150 Review Previous Purchase Orders .................................................................................................. 151 Show Purchase Orders........................................................................................................... 151 Show Purchase Orders Analysis ............................................................................................ 151 Purchase Order Status .................................................................................................................... 152 Production Control........................................................................................................................... 152 Maintenance ........................................................................................................................................... 155 Overview.......................................................................................................................................... 155 v

Product/Discount/Function .............................................................................................................. 155 Product / Sales items .............................................................................................................. 156 Discounts ................................................................................................................................ 156 Valuemeal Edit ........................................................................................................................ 156 Valuemeal Item Edit ................................................................................................................ 156 Function / Media ..................................................................................................................... 156 Touch Screen Edit Menu ................................................................................................................. 156 Touch Screen Edits ................................................................................................................. 157 Edit Rotating Message .................................................................................................................... 157 Change Time/Date .......................................................................................................................... 157 Network Utilities............................................................................................................................... 158 Node Scan .............................................................................................................................. 158 Offline Node Tables................................................................................................................. 160 Reset Modem.......................................................................................................................... 160 Monitor POS Terminals ........................................................................................................... 161 Restaurant Configuration................................................................................................................. 161 Payroll Configuration ............................................................................................................... 162 Restaurant Profile ................................................................................................................... 162 Text File Maintenance Menu ................................................................................................... 163 Tax Table ................................................................................................................................. 163 Real Time Monitor Configuration ............................................................................................ 166 Edit Dayparts .......................................................................................................................... 168 Report Printer Setup ............................................................................................................... 169 Timing Limits........................................................................................................................... 169 Report Options........................................................................................................................ 171 Report Header Edit ................................................................................................................. 172 System Security ...................................................................................................................... 172 Associated Item Report Edit ................................................................................................... 176 Associated Item Report Configuration .................................................................................... 178 ICR Configuration ................................................................................................................... 179 ICR Defaults............................................................................................................................ 180 End of Day Report Setup ........................................................................................................ 181 Software Release Info ..................................................................................................................... 182 Clock In ................................................................................................................................................... 183 Overview.......................................................................................................................................... 183 Clock Out ................................................................................................................................................ 185 Overview.......................................................................................................................................... 185 Speed of Service .................................................................................................................................... 187 Speed of Service ............................................................................................................................. 187 Drive Thru / Counter Timing ............................................................................................................ 187 Total Drive Thru Timing System.............................................................................................. 188 Pickup Timing .................................................................................................................................. 188 Drive Thru Matched Pair Report...................................................................................................... 189 Timing Exception Report ................................................................................................................. 190 Real Time Monitor .................................................................................................................................. 193 Overview.......................................................................................................................................... 193 Labor Alerts ..................................................................................................................................... 193 Employee Status Messages.................................................................................................... 193 Sales Snapshot ............................................................................................................................... 194 Total For Today ................................................................................................................................ 194 Utilizing RTM Sales Levels with Kitchen Screens............................................................................ 194 Frequent Customer Club ....................................................................................................................... 195 Overview.......................................................................................................................................... 195

vi

Part 3. Setting Up a New Product .................................................................................................................. 197 Creating a New Product......................................................................................................................... 199 Overview.......................................................................................................................................... 199 Inventory Maintenance .......................................................................................................................... 201 Getting to Inventory Maintenance.................................................................................................... 201 Quick Search ................................................................................................................................... 202 Inventory Number ............................................................................................................................ 202 Description....................................................................................................................................... 202 UOM (Smallest Unit of Measure)..................................................................................................... 203 Waste Tolerance .............................................................................................................................. 203 Part Number .................................................................................................................................... 203 GTIN ................................................................................................................................................ 203 Minimum Stocking Level .................................................................................................................. 203 PO Forecast Method........................................................................................................................ 203 Depletion Method ............................................................................................................................ 204 Frequently Wasted........................................................................................................................... 204 Count is Usage, Not O/S ................................................................................................................. 204 Frequency........................................................................................................................................ 204 Type ................................................................................................................................................. 204 Category .......................................................................................................................................... 205 Primary, Secondary, and Tertiary Locations .................................................................................... 205 Yield................................................................................................................................................. 205 Deactivated...................................................................................................................................... 205 Don’t Count Smallest UOM ............................................................................................................. 205 Reporting UOM / Reporting UOM Divisor ....................................................................................... 205 Reporting UOM....................................................................................................................... 206 Reporting UOM Divisor........................................................................................................... 206 Vendor ............................................................................................................................................. 206 Unit Cost.......................................................................................................................................... 207 Template Order Quantity (by Largest UOM) .................................................................................... 207 Counting Units ................................................................................................................................. 207 Updating Cost.................................................................................................................................. 208 Maintenance Report ........................................................................................................................ 208 Text File Maintenance ............................................................................................................................ 211 Getting to Text File Maintenance ..................................................................................................... 211 Category Description Edits.............................................................................................................. 211 Quick Search ................................................................................................................................... 211 Category Search Box ...................................................................................................................... 212 Changing the Description ................................................................................................................ 212 Receipt Header................................................................................................................................ 212 Receipt Message............................................................................................................................. 214 Recipe Maintenance............................................................................................................................... 217 Getting to Recipe Maintenance ....................................................................................................... 217 Recipe Name................................................................................................................................... 217 Inventory Number/Description ......................................................................................................... 218 Quantity ........................................................................................................................................... 218 Mode................................................................................................................................................ 218 Mode 1 - Permanent ........................................................................................................................ 219 Mode 2 - Optional ............................................................................................................................ 219 Mode 3 - Optional/No Heavy ........................................................................................................... 219 Mode 4 - Not Standard .................................................................................................................... 219 Mode 5 - Included Items .................................................................................................................. 220 Mode 6 - Plain/Only No Effect ......................................................................................................... 220 Mode 7 - Plain/Only Effect ............................................................................................................... 220 Mode 8, 9, 10 - Not Standard .......................................................................................................... 220 Using Recipes-In-Recipes ............................................................................................................... 220 Empty Recipes ................................................................................................................................ 221 Recipe Maintenance Report ............................................................................................................ 221 Normal .................................................................................................................................... 221 Inverted ................................................................................................................................... 221 vii

Product Maintenance ............................................................................................................................. 225 Getting to Product Maintenance ...................................................................................................... 225 PLU Number.................................................................................................................................... 227 Type ................................................................................................................................................. 228 Price ................................................................................................................................................ 228 Name ............................................................................................................................................... 228 Long Description.............................................................................................................................. 228 Kiosk Name ..................................................................................................................................... 229 Image............................................................................................................................................... 229 Tax ................................................................................................................................................... 229 Category .......................................................................................................................................... 229 Entree .............................................................................................................................................. 230 Non Discountable ............................................................................................................................ 230 Force Receipt when Included in Order? .......................................................................................... 230 Recipe ............................................................................................................................................. 230 Code ................................................................................................................................................ 230 Reference 1 ..................................................................................................................................... 230 Route 1 ............................................................................................................................................ 231 Route 2 ............................................................................................................................................ 231 Limit 1 .............................................................................................................................................. 231 Item Amount/Limit 2......................................................................................................................... 231 Item Value in Pop-Up/Vat1............................................................................................................... 232 KS Color .......................................................................................................................................... 232 Call a Pop-Up? ................................................................................................................................ 232 VM Items Edit .................................................................................................................................. 233 Class Code ...................................................................................................................................... 233 Poll ID .............................................................................................................................................. 233 Poll ID-2 ........................................................................................................................................... 234 Panel Swap...................................................................................................................................... 234 Order By .......................................................................................................................................... 234 Quick Search ................................................................................................................................... 234 Text Search...................................................................................................................................... 234 Maintenance Report ........................................................................................................................ 235 Product/Qualifier Cross Reference Chart ........................................................................................ 235 Discount Maintenance ........................................................................................................................... 237 Getting to Discount Maintenance .................................................................................................... 237 PLU Number.................................................................................................................................... 238 Type ................................................................................................................................................. 238 Discount Amount ............................................................................................................................. 239 Name ............................................................................................................................................... 239 Long Description.............................................................................................................................. 240 Tax ................................................................................................................................................... 240 Type of Discount (Indicator)............................................................................................................. 240 Low Limit (In Dollars) ....................................................................................................................... 241 High Limit (In Dollars) ...................................................................................................................... 241 Force Receipt When Included In Order ........................................................................................... 241 Valuemeal Coupon Required........................................................................................................... 241 Class Code ...................................................................................................................................... 241 Poll ID-2 ........................................................................................................................................... 242 Reference 2 ..................................................................................................................................... 242 Unavailable ...................................................................................................................................... 242 Valuemeal Items Edit ....................................................................................................................... 242 Order By .......................................................................................................................................... 243 Quick Search ................................................................................................................................... 243 Text Search...................................................................................................................................... 243 Maintenance Report ........................................................................................................................ 243 Discount Type/Indicator Chart ......................................................................................................... 244 Valuemeal Maintenance ......................................................................................................................... 245 Getting to Valuemeal Maintenance.................................................................................................. 245 PLU Number.................................................................................................................................... 246 viii

Price ................................................................................................................................................ 246 Name ............................................................................................................................................... 246 Long Description.............................................................................................................................. 246 Tax ................................................................................................................................................... 247 Coupon Validator Required ............................................................................................................. 247 Upsize to Next PLU ......................................................................................................................... 247 Route 1 ............................................................................................................................................ 247 Route 2 ............................................................................................................................................ 247 Poll ID-2 ........................................................................................................................................... 248 Unavailable ...................................................................................................................................... 248 Order By .......................................................................................................................................... 248 Quick Search ................................................................................................................................... 248 Text Search...................................................................................................................................... 248 Maintenance Report ........................................................................................................................ 248 Valuemeal Items Edit ............................................................................................................................. 251 Getting to the Valuemeal Items Edit ................................................................................................ 251 Menu ID ........................................................................................................................................... 251 PLU.................................................................................................................................................. 252 Product Name.................................................................................................................................. 252 Qty (Quantity) .................................................................................................................................. 252 NoSub (No Substitution).................................................................................................................. 253 No >$ (No Substitution if Price is Higher) ........................................................................................ 253 M2.................................................................................................................................................... 253 M3.................................................................................................................................................... 254 M4.................................................................................................................................................... 254 M5.................................................................................................................................................... 254 Add Item to Meal ............................................................................................................................. 254 Delete Item from Meal ..................................................................................................................... 254 Add New Valuemeal ........................................................................................................................ 255 Maintenance Report ........................................................................................................................ 255 Valuemeal Report ............................................................................................................................ 255 Function Maintenance ........................................................................................................................... 257 Getting to Function Maintenance..................................................................................................... 257 PLU Number.................................................................................................................................... 258 Type ................................................................................................................................................. 259 Price ................................................................................................................................................ 259 Name ............................................................................................................................................... 259 Tax ................................................................................................................................................... 259 Tax Table (Flag 2) ............................................................................................................................ 260 Category .......................................................................................................................................... 260 Recipe ............................................................................................................................................. 260 Code ................................................................................................................................................ 260 Reference 1 ..................................................................................................................................... 260 Reference 2 ..................................................................................................................................... 261 Route 1 ............................................................................................................................................ 261 Route 2 ............................................................................................................................................ 261 Limit 1 .............................................................................................................................................. 261 Limit 2 .............................................................................................................................................. 261 Vat 1 ................................................................................................................................................ 261 Vat 2 ................................................................................................................................................ 262 Call a Pop-Up? ................................................................................................................................ 262 Poll ID .............................................................................................................................................. 262 Class Code ...................................................................................................................................... 262 Long Description.............................................................................................................................. 263 Poll ID-2 ........................................................................................................................................... 263 Order By .......................................................................................................................................... 263 Quick Search ................................................................................................................................... 263 Text Search...................................................................................................................................... 263 Maintenance Report ........................................................................................................................ 264 Function Type Chart ........................................................................................................................ 264 ix

Touch Screen Maintenance ................................................................................................................... 267 Getting to Touch Screen Maintenance ............................................................................................ 267 Overview of Touch Screen Maintenance ......................................................................................... 267 Retrieve Active Touch Screen Configuration ................................................................................... 267 Backup Touch Screen Files ............................................................................................................. 268 Touch Screen Edits.......................................................................................................................... 268 Graphical Touch Screen Edit ........................................................................................................... 268 Panel Edits....................................................................................................................................... 270 Main Product Panel ......................................................................................................................... 270 Left, Right and Bottom Panels ......................................................................................................... 273 Editing a Button ............................................................................................................................... 274 Type Button...................................................................................................................................... 275 Button Style ..................................................................................................................................... 275 Text .................................................................................................................................................. 276 Text Justify ....................................................................................................................................... 276 Image............................................................................................................................................... 276 Pressed Image ................................................................................................................................ 277 Action Panel..................................................................................................................................... 277 POS Key Type ................................................................................................................................. 278 POS Key Lock ................................................................................................................................. 280 POS PLU Number ........................................................................................................................... 280 POS Key Prompt ............................................................................................................................. 280 POS Key Manager........................................................................................................................... 280 Saving, Resetting and Deleting Buttons .......................................................................................... 280 Loading Changes to the POS Terminals ......................................................................................... 281 Text Mode Panels Edit ..................................................................................................................... 281 Panel Styles Edit.............................................................................................................................. 282 Button Numbering and Placement................................................................................................... 283

x

Part 1. Introduction Table of Contents How to Use This Manual..................................................................................................................................... 1 Touch Screen, Mouse and Keyboard Basics.................................................................................................... 3 Understanding and Using Maintenance Screens and Edits ........................................................................... 7 The Tool Bars ...................................................................................................................................................... 9 System Security ................................................................................................................................................ 15 Password Security ............................................................................................................................................ 19 Cards Used with the System............................................................................................................................ 23 Error Messages ................................................................................................................................................. 27 SICOM Online Support ..................................................................................................................................... 29 Using Your Broadband Connection ................................................................................................................ 31

How to Use This Manual About This Document This manual has been designed for use by both Restaurant Management and Information Technology personnel. To achieve this "one size fits all" approach, the information presented has been assembled with the end users objectives in mind. To meet this objective, the manual is presented in the following parts: Part 1: Introduction. This section will familiarize you with the "look and feel" of the SL-Series Management software, provide an overview of navigation techniques, and a brief introduction to features accessible from the primary menu buttons. Part 2: Management Functions. Since "running the restaurant" is the primary objective of restaurant managers, this section is devoted to them. It explains daily, weekly and monthly management procedures, as well as where to find data needed to make informed decisions. Part 3: How to Set Up a New Product. The "nitty gritty" of database maintenance is explained here in detail. You can use portions of this section to perform small tasks such as changing a price, but the entire section should probably be read, at least once, to gain a good perspective of how the different database modules interact.

Special Tips, Notes and Warnings Throughout this book, we have made an effort to call attention to special tips, notes and warnings. They will be displayed like the ones below.

Tip Tips can include shortcuts, or information that makes using and maintaining your point of sale system faster or easier.

Note Notes contain background or reference information that supports the topic being discussed.

Important This is information directly supporting the topic being discussed, and warrants special attention.

Caution Cautions are intended to make you aware of special considerations requiring you to pay particular attention to details of the subject to avoid unwanted, but not damaging results.

Warning This is the "don’t try this at home" or "if you do this, you’re fired" kind of message. Please don’t make us tell you, "I told you so."

1

How to Use This Manual

2

Touch Screen, Mouse and Keyboard Basics Using the Touch Screen

Go ahead - TOUCH it! Because your SICOM SL-Series terminal has a Touch Screen, you can do everything a mouse can do, by just touching the screen with your finger. "Tap" your finger to "Select or Submit." "Press and Slide" your finger to "Highlight and Scroll."

Don’t use sharp or pointed objects to touch the screen! Using pointed or sharp items, such as pens or pencils, may damage the touch screen’s surface and void your warranty!

Using the Computer Mouse

Pointing: Moving the mouse on the mouse pad moves the pointer on the screen. Rest your hand on the mouse, move it slowly around the mouse pad, and see what happens to the arrow on the screen. Clicking: Gently pressing the left mouse button, is one way to give the computer a command to do something. This is called clicking.

3

Touch Screen, Mouse and Keyboard Basics Move the mouse arrow over the button labeled "Main Menu" at the top of the screen, and notice that the arrow changes to a pointing hand. This means the button is a link to another place. Click the left mouse button to follow this link.

Scrolling: Scrolling means moving up and down within a web page or other computer window. This is done by using the mouse to move the "elevator" right, left, up or down within the scrollbar. Depending upon the size of the object you are scrolling, the scrollbar may be at the bottom of the screen, at the far right of the screen, or both. You can do this in three ways: (1) To move one line at a time, click on the arrow at the either end of the scrollbar. (2) To move in larger increments, click on the empty space within the scrollbar, above or below the elevator button. (3) To move anywhere within the item, point to the elevator button itself. Press and hold down the left mouse button. Now you can slide the elevator by sliding the mouse on the mouse pad. Release the button when you are in the desired location.

Using the Computer Keyboard

Although a computer keyboard is based on the old typewriter layout, there are some major differences in the ways that keys are used. Computer keyboards also have additional keys. Learning to use the unique keys and special functions of the computer keyboard can save you time and make you more comfortable with your computer. Function Keys (F-Keys): A row of function keys at the top of the keyboard marked F1 through F12 as well as any special feature buttons above them, have been disabled, and are not used with the SICOM SL-Series system. Enter Key: This key is used to enter commands or to move the cursor to the beginning of the next line. On screens with a "Submit" button, pressing Enter will usually have the same effect as pressing the button. There 4

Touch Screen, Mouse and Keyboard Basics is a second Enter key on the numeric keypad. This functions exactly like the larger Enter key near the alphabet letters. Escape Key (ESC): The Escape key is basically used to exit or escape from programs and tasks. In many cases, it will have no effect at all. However, it can sometimes get you out of trouble by making the computer go back or escape to a previous screen or menu. Control Key (CTRL): The CTRL key has been disabled, and is not used with the SICOM SL-Series system. Alternate Key (ALT):The ALT key has been disabled, and is not used with the SICOM SL-Series system. Caps Lock: The Caps Lock key is a toggle key. Pressing it once turns it on. Pressing it again turns it off. A light at the upper left of the keyboard shows when the Caps Lock is on and when it is off. When Caps Lock is on, every letter that is typed will be a capital letter. Unlike a typewriter, the Caps Lock key on a computer keyboard affects only letters. It has no effect on the number or symbol keys. Num Lock & the Numeric Keypad: A numeric keypad is located on the right side of the keyboard. This keypad has a group of number keys with additional markings like arrows, PgDn, End, etc. Although The numeric pad is normally controlled by a toggle key marked Num Lock, on the SL-Series it has been overridden so only the numbers and arithmetic symbols work. Because of this, the functions listed below the numbers do not work. Windows Key: Because the SICOM SL-Series uses the Linux Operating System, there is no need for the Windows key, and it has been disabled. Space Bar: The Spacebar (largest key, on the bottom row) is used to insert a blank space. Backspace Key: The Backspace key will remove the character to the left of the cursor. Shift Key: The Shift key in combination with an alphabetical key will type an upper case letter. The Shift key in combination with one of the number keys on the row above the letter keys or one of the symbol keys will type the symbol that is pictured on the upper part of the key. Insert Key (Ins): Although this key is normally a toggle key that determines what happens when you type new characters within an existing line of text or numbers, its toggle has been deactivated, and it will always act as if it is in the on position where new text that you type is inserted at the cursor location and the text already in place is moved to the right. Tab: The Tab key is used to move from field to field (and button to button) and is very useful when filling out forms. Pressing the Shift key and the Tab key simultaneously will tab you back to the previous field. Delete Key: Whereas the Backspace key will remove the character to the left of the cursor, the Delete key will remove the key to the right of the cursor. The Delete key can also be used to delete highlighted text. Print Screen (Print Scrn): This key is not used, and has been disabled.

Valuable Keyboard Skills The keyboard is the primary text input device for your computer. Learning to master its use should be one of your first projects. The time (and practice) that you invest in mastering computer keyboard skills will be well worth your effort. Developing keyboard skills is certain to add to your sense of accomplishment in using the computer.

5

Touch Screen, Mouse and Keyboard Basics

6

Understanding and Using Maintenance Screens and Edits

Until you become familiar with it, Inventory, Recipe and Product maintenance can seem somewhat overwhelming. We recommend reading these chapters once to get the basics, but using other similar items as a guide. Simply find an item that is similar to the one you want to create and use most if its settings in your new item edits. By doing this, you will not get bogged down with the idiosyncrasies of the edits and will be successful right away creating items that will work the way you want them to.

Navigating

If an edit screen is larger than the actual screen, you will be presented with a scrollbar at the far right, or bottom, of the screen. To move the elevator up or down, either left click on the up/down arrows in the lower right hand corner, or left click (and hold) on the slider bar, then move the mouse to move the screen up or down.

You can move between "records" (or items) by touching, or left mouse clicking on the First, Previous, Next and Last Buttons.

You can also move to a particular item simply by using the "Quick Search" dropdown available at the bottom of many maintenance screens. Simply touch, or click on the Quick Search button to display the dropdown. Then, locate the item you are looking for by pressing the up/down arrows (or page up/down), or press the first letter of the item you are looking for. If there are several items beginning with the same letter, you may have to press the letter repeatedly until you reach the one you are looking for. Dropdowns can be opened by touching the dropdown, left clicking with the mouse, or by highlighting with the Tab key then holding down the Alt key while pressing the down arrow. Dropdowns can be closed by touching the open dropdown, left clicking (selecting) an item within the dropdown, or arrowing (alpha searching) to an item and then pressing the Enter key. Pressing the Esc key while in a dropdown, will close it without making a selection.

Saving Changes

To Save Changes made to an item, you can press any of the following: Submit, First, Previous, Next or Last Buttons.

7

Understanding and Using Maintenance Screens and Edits

Reset

If you have made changes on a screen and do not want to save them, but want to revert back to the data that was there when you reached that screen, press the Reset button.

This must be done before the Submit, First, Previous, Next and Last Buttons are pressed.

Delete

To delete a record (item) that is no longer needed, simply locate the item and either press or left click on the Delete button. Some items are not able to be deleted if sales are present. Be careful, as there is not an "undo" feature. The delete button has many forms as you will see throughout the system. Sometimes the delete button is cleverly disguised to help you with certain functions. In an example, in Employee Maintenance, the delete function is displayed as TERMINATE so that more easily understand how to delete an employee from the database.

Help

The help button is used for obtaining information pertaining to the edit, prompt, or report that is or will be displayed. The Help button may not available on all screens and edits.

Back to Menu/Back Buttons

Once you click either of these two buttons, you will be returned to the menu from where you first accessed the edit, prompt, report, or sub-menu. These buttons may not be available on all screens and edits.

8

The Tool Bars The Browser Toolbar

At the top of every screen, except when in Order Entry, is a "Tool Bar" consisting of 3 icons: Back Arrow, Home, and Order Entry

Back Arrow

This tool is very useful when you are navigating through the menus, and just want to go back a couple of selections without having to re-start from the beginning. For example, to run a Daily Product Analysis Report you would have to press 5 buttons from the Main Menu (Main Menu, Sales, Daily, Daily Reports, and Product Analysis). You then select the criteria for the report such as a product category. If, after the report is displayed, you wanted to run another report showing a different category, you have two options: (1) Press all of the 5 buttons that got you there in the first place, or, (2) simply press the Back Arrow once, change the category and run the report again.

Surf’s Up! Just in case you didn’t know it, when you’re using your Managers Terminal to run reports, post inventory, etc., you are using a "virtual Web Site!" Yes, the SICOM SL-Series Point of Sale terminal, running the Linux operating system, is what is called "web enabled" with a "browser" that displays "html pages". So, every time you press a button, a new "web page" gets displayed. --- Just like surfing the web!

Pressing the small "triangle" to the right of the Back Arrow will show a dropdown containing the "pages" that have been displayed recently. Each time you press the Back Arrow, the number of pages in the list is decreased by one. Although you can select a page directly from the list, it is not recommended, and it may produce unpredictable and/or undesired results.

The Back Arrow should never be used when you are performing edits that affect database information. Examples would be Product, Inventory, Recipe and Employee Maintenance. Changes may not be saved, and may also result in migraine headaches (you and us!).

Home

Bet you can’t guess how this button got its name! Pressing the home button will "clear" the list of pages from the Back Arrow dropdown, and will take you to the beginning ("top level") of the menu structure.

Search

9

The Tool Bars Pressing the Search button displays a "Find" dialog box, allowing you to search the currently viewed page for text. Enter the text that you are looking for in the Find What section, and press the Find Next button to find the next occurrence. You can press the Find Next button repeatedly to find multiple instances of the search text.

Figure 1. The search dialog box.

Email

This button, when pressed, will open an Internet webpage (used for email access) in your browser. Broadband Internet access is required for this feature to work. Your restaurant’s router, firewall, and SL-Series terminal must be properly configured as well. This link address can be only be configured by your System Administrator or SICOM Support. Please contact your System Administrator or SICOM Support at 800-54-SICOM (800-547-4266) if you would like to change the Internet link. Enabling this feature might affect your PABP Compliance. Unless the website you are accessing has the appropriate security measures in place, you could be exposing your system to a malevolent hacker attack. Contact your System Administrator and review the SL-Series Secure Implementation Guide for detailed information and considerations.

Order Entry

Pressing this icon will take you from the Management software to Order Entry.

The Main Menu Toolbar

This is the area where you start performing anything on the SL-Series System. 10

The Tool Bars

Log In and Log Out

Before you can do anything on the system, you must have a username and password to log on with. Without logging into the system, you will be unable to perform even the simplest of tasks, because the Management Menus will be disabled. Review the System Security chapter, Log In and Log Out for more detailed information.

Main Menu

The toolbar option will display the Management Menus when selected. From here you can perform all aspects of reports, maintenance, and monitoring. This is where all the fun is. Pressing this button will display the Main Management Menus (Sales, Labor, Inventory, etc.)

Insert Close

This toolbar option provides you with easy access to the most common action performed on the system: closing inserts. Review the section, Insert Close for detailed information.

Quick Reports

Many commonly accessed Daily reports are stored here in this area for easy access. Please see the individual report’s section in the Records & Reports Guide for detailed information.

11

The Tool Bars

Figure 2. The Quick Reports menu. Some options may not be available on your system.

Hourly: See Daily Hourly Report for information. Progressive Hourly: See Daily Progressive Hourly Report for information. Revenue: See Daily Revenue Report for information. Product Analysis: See Daily Product Analysis Report for information. ICR: See Daily ICR Report for information. Speed of Service: See Drive Thru/Front Counter Timing Report for information. Monthly Hourly: See Monthly Hourly Report for information. Last Night’s Reports: See Previous Days Reports for information. Timeclock Report: See Timeclock Report for information. Deposit Report: See Bank Deposits for information. Petty Cash Report: See Petty Cash Report for information. Insert Status Report: See Insert Status Report for information. Activate Panels: Activate Panels is a feature used when your Home Office downloads new price or panels changes to your restaurant. Once you are told to by your Home Office, you press this button to "install" a new price change, or panel changes. After the "install" of the new files, you would perform a Terminal Update on one terminal to verify the changes, then a Terminal Update to the rest of your POS terminals in order to update them with the new changes.

Cool Stuff

This toolbar option will display the Cool Stuff menu option, with cool stuff on it. 12

The Tool Bars

Figure 3. The Cool Stuff menu.

SL-Series Manager’s Guide: Pressing this button will display this reference guide on-screen. Monitor POS Terminals: Used to view the "virtual receipt" area of order entry terminals. See the section in Network Utilities, Monitor POS Terminals for detailed information and instructions. SICOM Info: This option will display web pages that provide you with more information about SICOM Systems, Inc.

13

The Tool Bars

14

System Security Logging In and Logging Out

Before you can do anything on the system, you must have a username and password to log on with. Without logging into the system, you will be unable to perform even the simplest of tasks, because the Management menus will be disabled. Beginning with the 1.41 release of the Management software for the SL-Series, SICOM has implemented a stronger user security system to help you pass the required annual PCI (Payment Card Industry) self-assessment questionnaire and quarterly network scan (or audit, depending upon transaction volume) of your network security to ensure compliance with PABP (Payment Application Best Practices) and PCI standards.

Press the Log In button on the Main Menu toolbar to login.

Figure 1. Press Log In to begin

Figure 2. Enter your individual username (provided by your System Administrator) and press the Process Login button to continue.

Figure 3. Enter your password and press the Process Login button again to complete logging in.

The Management menus will display once you are successfully logged in.

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System Security

Error Messages While Logging In? If you any encounter any error messages while attempting to log in, review the following to see why:

The username that you entered does not exist in the database. Be sure that you typed the username in correctly. The username field is not case-sensitive. If you continue to have trouble, contact your System Administrator for assistance.

You will need to re-enter your username/password combination. This password field is CASE-SENSITIVE so, that means entries like PASSWORD, PaSsWoRd, and password are not the same. Check your spelling and CAPS-LOCK keys and try again. See the chapter, Password Security for more details about the passwords you use.

If you incorrectly enter your password, you will see this message appear the next time you attempt to log in. It will go away if once you successfully enter your correct password and log in. This message will only appear if your system is configured for PABP compliance.

If you fail to correctly enter your password numerous times in succession, your user account will be locked, preventing any more log in attempts over a fixed period of time. This message will only appear if your system is configured for PABP compliance.

If your system is configured for PABP compliance, you will see this message displayed once your account’s password is set to expire. By default, the message will be displayed 14 days prior to the password’s expiration. Be sure to choose a new, different password before the expiration, or else your account may get locked. You will not be able to log in once your account has been locked.

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System Security

This message is displayed if your account has been locked due to your password expiring. You must contact your System Administrator to input a new password for your account so that you can log in again.

Logging Out Once you’re done performing all of the tasks that you set out to do, you will need to log out...

After 15 minutes of inactivity, you will be automatically logged out of the SL-Series system!

Figure 4. Press the Log Out button to begin.

Figure 5. This message shows that you are logged out! Isn’t the SL-Series polite?

"Why can’t I access a menu you show in the manual?" As you have read in the previous section, the SL-Series uses a username and password system for everyone to log in and to log out. Each username has their own access level with which the user can access only the menus and/or reports that is allowed them by their supervisor. There are some menus or reports that you may not be able to gain access to because your access level is too low. Some menus may not show up at all. Below are some examples:

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System Security

Figure 6. Examples of disabled buttons.

Figure 7. An example of a unavailable or missing button.

Stay Calm! If you try to access or view any option that is displayed in this manual, and you cannot because the button is disabled or unavailable, it is due to your individual login’s security level settings. Please contact your supervisor if you feel that you should have access to the menu but do not!

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Password Security Creating and Using Passwords Your passwords are the keys you use to access information that you’ve stored on your SL-Series. If criminals or other malicious users get this information, they can use your username to log in to the system, access sales, labor, personal employee and other sensitive information, and use this data to possibly to open new credit card accounts, apply for a mortgage, or pose as someone else in online transactions. In many cases no one would notice these attacks until it was too late.

How Do I Make a Strong Password? To an attacker, a strong password should appear to be a random string of characters. The following criteria can help your passwords do so: Make it lengthy. Each character that you add to your password increases the protection that it provides many times over. Your passwords should be 7 or more characters in length; 14 characters or longer is ideal.

The SL-Series supports use of the space bar in passwords, so you can create a phrase made of many words (a "pass phrase"). A pass phrase is often easier to remember than a simple password, as well as longer and harder to guess.

Combine symbols, letters, and numbers. The greater variety of characters that you have in your password, the harder it is to guess. Other important specifics include:

•

The fewer types of characters in your password, the longer it should be. A 15-character password composed only of random letters and numbers is about 30,000 times stronger than an 8-character password composed of characters from the entire keyboard. If you cannot create a password that contains symbols, you should make it considerably longer to get the same degree of protection. An ideal password combines both different types of symbols and length.

•

Use the entire keyboard, not just the most common characters. Symbols typed by holding down the "Shift" key are very common in passwords. Your password will be much stronger if you choose from all the symbols on the keyboard, including punctuation marks not on the upper row of the keyboard.

Use words and phrases that are easily remembered, but difficult for others to guess. A birthday, address, license plate, telephone number, and any part of your name or nickname should be avoided.

Steps to Create a Strong Password Try using these steps to develop a strong password: 1. Think of a sentence that you can remember. This will be the basis of your strong password or pass phrase. Use a memorable sentence, such as "My son John is two years old." 2. You can use this sentence as the pass phrase, or you may choose to convert it to a password. Take the first letter of each word of the sentence that you’ve created to create a new, nonsensical word. Using the example above, you’d get: "msjityo". 3. Add complexity by mixing upper- and lower-case letters along with numbers. It is valuable to use some letter swapping or misspellings as well. For instance, in the pass phrase above, consider misspelling John’s name, or substituting the word "two" for the number 2. There are many possible substitutions, and the longer the sentence, the more complex your password can be. Your pass phrase might become "My SoN jOhN iz 2 yeeRs Uld." You could also use the same technique on the shorter password. This might yield a password like "MsJI2yo". 19

Password Security 4. Finally, use some special characters. You can use symbols that look like letters, combine words (remove spaces) and other ways to make the password more complex. Using these tricks, we create a pass phrase of "MySoN j0N i$ 2 yeeR$ old" or a password (using the first letter of each word) "M$Jni2y0".

The SL-Series’s security software is in compliance with the Payment Card Industry (PCI) Data Security Standard and relevant specialty standards such as the Payment Application Best Practice (PABP) standard. When you attempt to input a new or updated password, the system will not permit passwords that are not secure and are not of a sufficient length.

Password Creation Tips Some common methods used to create passwords are easy to guess by malicious users. To avoid weak, easyto-guess passwords: •

Avoid sequences or repeated characters. "12345678," "222222," "abcdefg," or adjacent letters on your keyboard do not help make secure passwords.

•

Avoid using only look-alike substitutions of numbers or symbols. Criminals and other malicious users who know enough to try and guess your password will not be fooled by common look-alike replacements, such as to replace an ’i’ with a ’1’ or an ’a’ with ’@’ as in "s1c0m" or "P@ssw0rd". But these substitutions can be effective when combined with other measures, such as length, misspellings, or variations in case.

•

Avoid your login name. Username/password combinations like "george/george" are much too simple for a malicious user to guess. In addition, any part of your name, birthday, social security number, or similar information for loved ones is a bad password choice. These are some of the first things people will try.

•

Avoid dictionary words in any language. There are sophisticated tools that can rapidly guess passwords that are based on words in multiple dictionaries, including words spelled backwards, common misspellings, and substitutions. This includes all sorts of profanity and any word you would not say in front of your children.

How to Access and Change Your Passwords Use the User Edit / Assign Access Codes located in the System Security Menu. To get there, press the Main Menu button at the of your screen, press Main Menu, then Main Menu. Please note that you may require assistance from your System Administrator or SICOM Support to perform changes if your access level is insufficient for this edit.

In Management versions 1.41 and higher, you can change your password when you log in. Enter your current password and press the Change Password button when you initially log in!

Keep Your Passwords Secret Treat your passwords and pass phrases with as much care as the information that they protect.

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•

Don’t reveal them to others. Keep your passwords hidden from friends or family members (especially children) who could pass them on to other less trustworthy individuals.

•

Never provide your password over e-mail or based on an e-mail request. Any e-mail that requests your password or requests that you to go to a Web site to verify your password is almost certainly a fraud. This includes requests from a trusted company or individual. E-mail can be intercepted in transit, and e-mail that

Password Security requests information might not be from the sender it claims. Internet "phishing" scams use fraudulent e-mail messages to entice you into revealing your user names and passwords, steal your identity, and more. •

Change your password regularly. It is a good idea to change your password a minimum of every 90 days.

•

Do not type passwords on computers that you do not control. Computers such as those in Internet cafés, computer labs, shared systems, kiosk systems, conferences, and airport lounges should be considered unsafe for any personal use other than anonymous Internet browsing. Do not use these computers to access the SL-Series system or any other account that requires a user name and password. Criminals can purchase keystroke logging devices for very little money and they take only a few moments to install. These devices let malicious users harvest all the information typed on a computer from across the Internet - your passwords and pass phrases are worth as much as the information that they protect.

21

Password Security

22

Cards Used with the System Overview Several types of magnetic-stripe system cards are provided with your system. These cards have different uses and capabilities. There are Employee Time Cards, Manager 1 and Manager Access Cards, Manager 15 Cards, and the System M Card.

Always take care when handling and using each of these cards. Avoid areas of high-voltage, magnets (including name tags that use magnets), and do not scratch or punch holes into the cards. Doing so can damage the stripe on the back of the card and render it useless!

Employee Time Cards For use by employees who are required to clock in and out on the timeclock. These black cards have the SICOM "S" logo and the employee’s individual timeclock number stamped on the card. Time cards are available for all employee numbers ranging from 101 through 300.

Figure 1. A sample Employee Time Card.

23

Cards Used with the System

Manager 1 Card In a typical system, control over the use of certain order entry functions such as Overrings, Discounts, Waste, etc. are determined by the use of a Manager 1 card. All Manager 1 cards are the same. These are cards are for general use.

Figure 2. An example Manager 1 Card.

Manager Access Card SICOM’s Enhanced Management Security software provides the ability for each authorized person to have a trackable, serialized card, assigned for use by only that person. These cards are called Manager Access Cards. These are also general use cards, but these cards cannot be used on the system until a specific user is assigned to a specific card. When the Enhanced Management Security modules are installed, the standard Manager 1 card can be disabled.

Figure 3. An example Manager Access Card.

24

Cards Used with the System

Manager 15 Card The Manager 15 card is simply a Manager 1 card with a higher access level assigned to it. (Hence the ’15’ for access level 15, instead of ’1.’) This card is not intended for general use. This card should always be kept in a secure location, readily accessable to restaurant management. This card should be used only in case of emergency, i.e. a Manager 1 or Manager Access card has been lost or damaged, and no replacement is available.

Figure 4. An example Manager 15 Card.

System M Card The System M card is a specialized card that should ONLY be used upon direction of your System Administrator or SICOM Support Personnel! This brightly colored RED card should also be kept in a secure location, readily accessable to restaurant management, preferably in the same location as the Manager 15 card. DO NOT ATTEMPT TO USE THIS CARD IN ANY FASHION AS IF IT WERE A MANAGER 1, 15, OR ACCESS CARD. THIS CARD WILL NOT ALLOW YOU TO PERFORM DELETES, LOG ON/OFF CASHIERS, ETC.

Figure 5. An example System M Card.

Use of this card without the expressed permission of SICOM Systems, Inc. may void the warranty of your equipment and may result in data loss, including, but not limited to: sales, labor, and timing information. Support calls related to unauthorized use may be billable.

25

Cards Used with the System

26

Error Messages Configuration Errors SICOM Systems makes great effort to ensure that its software is stable, and will work around the clock in the harsh restaurant environment. However, because it is a computer, it is susceptible to unforeseen influences and forces. If, a situation occurs where the hardware and/or software can not complete a task, it is possible that you may be presented with the following message:

24 Hours a Day! It is imperative that you call SICOM Support immediately so we can determine what the issue was, and how to prevent it from happening in the future!

27

Error Messages

28

SICOM Online Support Contacting Support

SICOM offers Online Support available 24 hours a day, 7 days a week, 365 days a year for general questions, concerns, emergencies and critical system issues via our toll-free 800 number. 800-54-SICOM (800-547-4266)

Hours of Support Normal SOS hours are 8am to 7pm Eastern Time Monday through Friday (excluding company holidays) for information and operational questions or concerns and equipment replacement. Evenings, weekends and company holidays, your call will be answered by our automated voice answering system. General questions may be left for response on the next business day. For emergency or priority calls, you may choose to have a representative on-duty notified for a quick response. For either of these options, follow the instructions given. When leaving a callback number, please do NOT include the ’1’ before your restaurant’s area code and number. Including a ’1’ may delay our response to you.

Use of Support While we want you to use our service so that you get the most out of your SICOM system, SICOM’s help desk is not designed to be the sole source of information and assistance. Please refer to this manual prior to contacting us for informational issues so that we may provide the best possible service to all of our customers. SICOM offers additional training (called SICOM 101) and can customize a training program for you. SICOM suggests that you keep notes of questions you have asked so that you may refer to them in the future and/or share them with the rest of your management team. SICOM’s help desk is not a training service. Repeated questions on the same topic may incur per-call charges.

Priority and Emergency Calls SICOM considers any malfunction, which adversely affects your customer service, to be a priority call during after-hours. Examples of these are drive-thru inoperable, unable to close, more than half of your front counter is inoperable, or if your primary kitchen screen(s) are not functioning. SICOM would appreciate messages for next business day response for the following types of situations: Situations not seriously affecting customers, entering of new sales/inventory items, tax table changes, and general operation questions.

Alternate Support Number If our support department does not respond in a reasonable amount of time (15-30 minutes), the supervisor onduty can be paged directly at 215-504-3050. At the tone, type in your restaurant’s telephone number, including area code, using your telephone’s touch-tone keypad. Press the ’#" (pound) key when done and the message will be sent. 29

SICOM Online Support If our voice messaging system is not operating properly, due to power failure, telephone line issues, etc. please use our Alternate Support Number to contact SICOM representatives.

Dedicated Modem Line A dedicated modem telephone line is required. This line may be shared with fax machine, or credit card device, provided that you use an automatic switching device. In the event that restaurant does not have a dedicated line, you may incur additional costs associated with providing support services when support personnel are delayed as a result of the modem not being connected properly or disconnected. SICOM’s requirement for a dedicated modem line is to provide the quickest and most efficient support possible. Often, we need to be able to discuss a situation with restaurant personnel while we are dialed in to troubleshoot a particular situation. Other times, it is necessary to see what restaurant personnel are describing so that we can better assist them. If a dedicated modem line is not available, your personnel are taken away from their job managing the restaurant to two reasons: connecting and disconnecting a modem, as well as the original reason for calling. There are times when support personnel will routinely check on an ongoing situation. If a dedicated modem line is not available, they will not be able to follow-up properly. This, in turn, lengthens the time is takes to resolve an issue and leads to frustration on the part of you, our customer.

Broadband Internet Connections You can have a dedicated DSL or cable modem Internet connection to your SL-Series. The policy regarding a Dedicated Modem Line is still in effect even when you have a dedicated broadband Internet connection to your restaurant. Internet services are provided by a third-party and cannot be guaranteed to be properly in-service 100% of the time. If there is any situation at your restaurant and your Internet connection is not working properly, SICOM personnel will not be able to assist you until a modem is connected or the Internet connection is working again.

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Using Your Broadband Connection Installation and Prerequisites You can use a broadband Internet connection (DSL/Cable) to connect your SL-Series Manager’s Terminal to the Internet. This enables you to perform any Management function remotely (from home or from the office) that you could as if you were standing right in front of it at the restaurant.

If you use your SICOM SL-Series system to process credit card transactions, there are important security considerations and guidelines that must be followed. Additional emphasis on these guidelines exists when you access your system via a broadband connection. Please reference the SICOM SL-Series Secure Implementation Guide for additional information

In order to set this up, there are some requirements at the restaurant:

•

A Business Broadband Internet Service using a Static IP (an Internet Protocol address that does not change.) Many Internet providers block access to Webserver ports 80 and 443 for non-business accounts

•

A Broadband Router with Gateway and Remote Administration capabilities, and has a RJ-45 Ethernet network connector.

•

A personal computer (PC) with an Ethernet capabilities, using any operating system with a web browser.

Your PC needs to be able to successfully connect to the Internet using only the PC and the Broadband modem before you can continue. This ensures that the Internet connection, modem, and PC are working properly.

Figure 1. Step 1 & 2: Setup diagram using a router. 1. Connect an Ethernet (CAT5) network cable the WAN1 port of the router to the DSL or Cable modem. The modem must provide a RJ-45 Ethernet network connector. Modems that only provide USB connectors cannot be directly connected to the router. 2. Connect your personal computer to an available LAN2 port on the router. Use the web browser on the PC to setup the router to reach the Internet. Follow the specific instructions that come with the router or contact the router’s manufacturer for assistance. 3. Configure the Local3 (Internal) IP address of the router to be: 192.168.1.254 4. Disable (Turn OFF) any DHCP SERVER on the router.

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Using Your Broadband Connection 5. Configure your PC’s IP address to be 192.168.1.200, net mask 255.255.255.0. Follow the proper instructions for your operating system. You may be required to restart your PC. 6. Once the router and PC are configured, attempt to connect to the Internet using the web browser. See if you can connect to the following Internet Address: http://www.sicom.com. 7. If you can successfully connect, continue on to the next step. Otherwise, review steps 1-6 again.

Figure 2. Step 8: Connecting the SICOM Netgear Switch

8. Connect an Ethernet (CAT5) network cable from the UPLINK port on the Netgear Switch (Hub) to an available LAN port on your router. 9. Re-configure your PC to obtain it’s IP address information from a DHCP server. Follow the proper instructions for your operating system. You may be required to restart your PC again. Attempt to connect to the Internet again using the web browser. See if you can connect to the following Internet Address: www.google.com. If you can successfully connect, continue on to the next section.

SICOM Systems, Inc. does not offer support for the PC, broadband modem, or router. Please utilize the contact information provided by the suppliers and/or manufacturers of these products. Review any documentation provided for further details.

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Using Your Broadband Connection

Port Forwarding

Figure 3. An example screenshot configuring port forwarding for a router.

In order to access the features of the SL-Series remotely, you need to configure your router to allow certain incoming Internet requests to be "forwarded" to the SL-Series Manager’s Terminal. It may be best to contact the manufacturer of the router for information on how to properly configure port forwarding for SL-Series online traffic. Refer to the documentation provided, or you can go to http://www.portforward.com/routers.htm for more help. This site has some good resources regarding how to configure port forwarding for several popular brands of routers. SICOM Systems, Inc. is not responsible for the content or actions of this web site. Three TCP ports need to be "forwarded." •

Port 443 should be forwarded to 192.168.1.80. This is the https port which serves secure web application pages. You will notice that a padlock will be displayed by your browser.

•

Port 22 May be forwarded to 192.168.1.80. This port provides for secure shell access. Depending upon the firewall setting in the SL-Series, access to the system through this port is not available as it is not PCI (Payment Card Industry) compliant. Although access is encrypted, system-level access requires 2-factor authentication. "2-factor authentication" is something you have, and something you know. Access via password only is "something you know". Please reference the SICOM SL-Series Secure Implementation Guide for more information. File transfer capabilities may also be limited via this port as it does not provide 2-factor authentication.

•

Port 1194 should be forwarded to 192.168.1.80. 33

Using Your Broadband Connection This is the port used by OpenVPN, SICOM’s on-board VPN service. Access via VPN is the most secure method of communicating with the system. The SICOM SL-Series has been specifically designed to authenticate the VPN user to the system. This method prevents a person from obtaining a VPN certificate from one user and password credentials from another to gain access. 192.168.1.80 is the internal IP address of the SL-Series Manager’s Terminal. If connecting via VPN, please refer to the OpenVPN section of the SICOM SL-Series Secure Implementation Guide for information on obtaining certificates, configuring the client, and determining the address of the terminal via VPN. Once you have forwarded ports, finish the process and go to the SL-Series Manager Terminal. Go to System Maintenance Tools -> Configure Gateway. Enter the local IP address of the router in the Gateway field. This is should be 192.168.1.254. Do NOT enter the Static IP address provided by your ISP (Internet Service Provider.) Press SUBMIT.

If you have a another type of VPN connection to the POS network, it must provide for individual user logins. In lieu of individual logins, another 2-factor authentication method (i.e. OpenVPN on the SL-Series) must be used.

Browser Settings In order to view the SL-Series menus and reports remotely, the web browser that will be accessing the SL-Series needs to be configured properly. More detailed information on configuring your PC and browser for system access is found in the SL-Series Secure Implementation Guide. The Secure Implementation Guide supercedes browser information found in this section. Obtain and install SICOM’s Certificate Authority Certificate (CACERT) found at http://sicom.com/sicom_ca.crt. For instructions how to install the certificate in an Internet Explorer 7 browser, please reference the SICOM SL-Series Secure Implementation Guide. Additional setup may be neccessary to avoid browser warnings. Adobe Acrobat Reader 5 or later must be installed on the PC. This is necessary for you to display reports onscreen. This software is not provided by SICOM Systems, Inc. but can be downloaded from Adobe Corporation’s web site, http://www.adobe.com. Your browser’s Internet (or history) cache needs to be turned off. If it isn’t, then pages will not be updated when inserts are closed or when inventory is updated; Reports will not be correct because the browser will not be requesting the "new" copy each time you tell it to get a report, it will instead show you the "saved" copy that you got earlier. In Internet Explorer 6 or later, go to the Tools menu, and select Internet Options. Select the General tab, and then click on the button labeled Settings... Select the radio button marked Every Visit to the Page. Press OK then OK again to turn off the cache. Cookies must be enabled. If not, then you will not be able to log in. In Internet Explorer 6 or later, go to the Tools menu, and select Internet Options. Select the Privacy tab; The slider bar should be selected at Medium or lower. Press OK to be sure cookies will be saved. Javascript must be enabled. If not, then pages will not be displayed correctly, dropdowns may be empty, or unselectable, many options on several pages will not function. In Internet Explorer 6 or later, go to the Tools menu, and select Internet Options. Select the Security tab. Click the icon for the Internet, and then click the button marked Default Level. Click Apply. Click the icon for Local Intranet, and then click the button marked Default Level. Click OK to ensure Javascript will be enabled. Exit the browser and restart to implement the changes.

Accessing the SL-Series Remotely Start your browser, and type in one of the following Internet addresses: •

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If connecting from a PC located in the restaurant:

Using Your Broadband Connection https://192.168.1.80/~sicom/mgrng/index.html •

If connecting from a PC NOT located in the restaurant: https://{The Static IP address provided by your ISP}/~sicom/mgrng/index.html

•

Setup a "Host Alias" to connect Edit the hosts file in your PC to reference the SL-Series system by name using penguinpos.com as the domain. For example, create a mystore.penguinpos.com and enter the IP address of your local or remote IP address. This will help avoid a browser security warning

If you wish, you can set this address to be the Home Page of your browser for easy access. In Internet Explorer 6 or later, go to the Tools menu, and select Internet Options. Select the General tab. Enter in one of the two above addresses in the text box labeled Address. Press OK to save your changes.

Broadband Internet Connections If you have a dedicated DSL or cable modem Internet connection to your SL-Series, the policy regarding a Dedicated Modem Line is still in effect! Internet services are provided by a third-party and cannot be guaranteed to be properly inservice 100% of the time. If there is any situation at your restaurant and your Internet connection is not working properly, SICOM personnel will not be able to assist you until a modem is connected or the Internet connection is working again.

Notes 1. A port on the router which accepts a connection from the "internet" (meaning anything outside the network.) WAN ports allow traffic to be filtered from the LAN ports to the Internet. 2. A port on a router that connects devices together within the same network. 3. The IP address assigned to a router which controls the ethernet ports. This is different than the address assigned to, or used by, the router’s "WAN" port, and having these two addresses and ports on a router allows it to be used as a "gateway".

35

Using Your Broadband Connection

36

Part 2. Management Functions Table of Contents Sales .................................................................................................................................................................. 39 Labor .................................................................................................................................................................. 75 Inventory.......................................................................................................................................................... 103 Maintenance .................................................................................................................................................... 155 Clock In ............................................................................................................................................................ 183 Clock Out ......................................................................................................................................................... 185 Speed of Service............................................................................................................................................. 187 Real Time Monitor........................................................................................................................................... 193 Frequent Customer Club................................................................................................................................ 195

Sales Overview

Sales is the area where most day-to-day management functions are performed. This includes such things as running reports, declaring cash/bank deposits, miscellaneous edits, and "closing" of Daily, Weekly and Monthly sales periods. Selecting Sales will present you with a sub-menu representing different sales periods.

Report Information Additional details about the individual reports presented in this chapter are referenced in the Reports Guide.

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Sales

Insert

An "Insert" is the physical cash drawer assigned to a cashier. "Insert" data recorded includes the transactions rung up with associated sales, discounts, coupons as well as information about which employee it was assigned to, and where (which terminals) it was used. Additional sub-menus include Insert Reports, Insert Close, Insert Status Report, Insert Skims, and View Transaction Journals.

Insert Reports

This menu is displayed with "Insert Reports" is selected from the Insert menu.

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Sales

Product Analysis

After this report has been selected, the above prompt will be displayed. Report Format: Allows the user to select from PDF, HTML, TXT, or CSV type file formats. Insert Number: Allows the user to select which inserts to perform the report for. An individual insert can be selected or all inserts can be selected. Report By: Allows the user to select which data to include in the report. You can select All (for everything), Item (to select just one PLU item), or Category (to select just one category.) Additionally, if either Category or Item is selected from the dropdown menu, then you would select either the category or individual PLU item from the "Select Category" or "Select Item" dropdown menus. Show/Sort By: Allows the user to select how to sort the data on the report, either by PLU number or Poll ID number. Destination: Allows the user to select from which destinations data should be included in the report. All, Eat-In, Take-Out, or Drive-Thru.

Revenue

After this report has been selected, the above prompt will be displayed. Report Format: Allows the user to select from PDF, HTML, TXT, or CSV type file formats. Insert Number: Allows the user to select which inserts to perform the report for. An individual insert can be selected or all inserts can be selected.

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Sales

Hourly

After this report has been selected, the above prompt will be displayed. Report Format: Allows the user to select from PDF, HTML, TXT, or CSV type file formats. Insert Number: Allows the user to select which inserts to perform the report for. An individual insert can be selected or all inserts can be selected. Time Segment: Allows the user to select the time segment for the report. You can select Clock Time or Day Part. If you select Clock Time, then you have the additional ability of selecting the Start and End Time Report Segment; If you select Day Part, then you can select the Day Part from the menu dropdown below. You can also check the box Check Here If you want Period to Date to display all of the sales data in the report. Time Increment: Allows the user to select how to present the data on the report, by Full-Hour, Half-Hour or Quarter-Hour.

Progressive Hourly

After this report has been selected, the above prompt will be displayed. Report Format: Allows the user to select from PDF, HTML, TXT, or CSV type file formats. Insert Number: Allows the user to select which inserts to perform the report for. An individual insert can be selected or all inserts can be selected. Time Increment: Allows the user to select how to present the data on the report, by Full-Hour, Half-Hour or Quarter-Hour. 42

Sales Day Part: Allows the user to select the time segment for the report. Select the Day Part from the menu dropdown below. The report can be taken for a single day part or for all day parts. Report Style: Allows the user to select which report format, Default or Simplified.

Insert Close

This screen will be displayed when Insert Close is selected from the Main Menu toolbar or from the Insert Menu. The inserts that are available to be closed will be displayed in the Insert dropdown menu. Inserts must be Deactivated or Logged Off for them to be listed in the dropdown.

Always refer to the Insert Status Report to list all inserts and their individual status.

You are now prompted to enter "Declared Cash", "Gift Certificates" and "Credit Card" receipts (if available on your system.) The amount can be entered as a positive (+) or a negative (-) figure. Enter your reconciled amounts in the enabled fields (the white, non-shaded ones.) You can use the mouse to select a field, or you can use the TAB key to move from field to field.

Remember to enter the decimal (.) when entering reconciled amounts, and "Declared Cash" should NOT include any dollars skimmed.

Once the information is correct, press the Process Insert Close button once, and wait for the "Insert Close Complete" message to appear.

Depending on the configuration of your system, you may up see up to three different alert messages displayed onscreen. These alerts can be turned on or off, and notify you if the declared cash amount you entered is: zero ($0.00), more that 100 times greater than calculated (if you forgot your decimal point), and if the cash over/short is more than $10 dollars.

If you have more inserts to close, press the Insert Close button on the Main Menu toolbar to select another insert to close. Be sure not to use the BACK button when closing inserts. Always use the Insert Close button on the Insert menu or on the Main Menu toolbar when closing inserts.

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Sales

Insert Status Report This report will display all inserts for this current sales day, whether they are active or not, which employees are assigned, and which terminal the insert was most recently logged onto. Below is an example report.

Figure 1. A sample Insert Status Report. Log in/off details can be turned on/off, if desired.

Insert Skim

This screen is displayed when Insert Skim is selected from the Insert menu. It is used to record dollars removed from a cashier’s insert. This amount is displayed on the insert close screen on the line marked "Drawer Skims."

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Sales

Skim Insert

After this option has been selected, the above prompt will be displayed. Employee Number: Allows the user to select the name and number of the employee who is performing the skim. Insert ID: Allows the user to select which insert the skim is being applied to. Amount: The amount of the skim.

Be sure to remember the decimal point (.) when entering the total dollars skimmed if you skim in partial dollar amounts!

Skim Report This report will display all skims entered for the current sales day. Below is an example report:

Figure 2. A sample Skim Report.

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Sales

View Transaction Journals

The Transaction Journals show all of the cashier activity, by individual insert. This can be useful in resolving customer complaints, or investigating employee theft. Just knowledge of this feature by your employees can reduce, if not eliminate, theft. This option allows you to view today’s Transaction Logs. Select Insert: Once you select the location, this will list all of the available insert information that you can obtain a report for. Select one from the dropdown menu. Number List?: When checked, this option will turn on the detailed item information and is needed for troubleshooting purposes only. Text List?: When checked, this option will turn on the textual display of the PLU’s. This option should be checked in order for the report to be "human-readable."

You must select one or both of Number List or Text List in order to generate a report.

Include Sales?: When checked, this option will include all transactions that were considered a sale in the report generated. The default option is checked. Include Timing?: When checked, this option will include all speed of service timing entries in the report generated. Include FCC?: When checked, this option will include any records that were a FCC (Frequent Customer Club) transaction. Include Individual Deleted Items?: When checked, this option will display items that were deleted from sales transactions before the order was cashed out. The settings you use here will be saved for the next time you enter this menu option!

Shift

46

Sales Up to 6 "shifts" are permitted per day. As soon as the Daily Close is completed, you begin Shift 1 for the next business day. During the course of the day, you may elect to close shifts to preserve a "picture" of what occurred, and the status of sales and labor as of that point. For example: Your company has policies regarding labor % and cash over/short tolerances. You are the daytime manager, leave at 5pm, and turn the restaurant over to an assistant for the evening. If, at 5pm, before you leave, you close a shift, you will be able to go back and run reports for both yours and your assistant’s shifts (1 and 2) to explain where tolerances were exceeded. Closing shifts is optional. If you do not close any, you will only have shift 1 for that day.

Shift Reports

This menu is displayed once Shift Reports is selected from the Shift menu.

Product Analysis

After this report has been selected, the above prompt will be displayed. Report Format: Allows the user to select from PDF, HTML, TXT, or CSV type file formats. For: Allows the user to select which inserts to perform the report for. All inserts (regardless of which shift they were closed) or only the inserts closed during this shift can be selected. Shift Number: Allows the user to select which shift to perform the report for. An individual shift can be selected or all shifts can be selected. 47

Sales Report By: Allows the user to select which data to include in the report. You can select All (for everything), Item (to select just one PLU item), or Category (to select just one category.) Additionally, if either Category or Item is selected from the dropdown menu, then you would select either the category or individual PLU item from the "Select Category" or "Select Item" dropdown menus. Show/Sort By: Allows the user to select how to sort the data on the report, either by PLU number or Poll ID number. Destination: Allows the user to select from which destinations data should be included in the report. All, Eat-In, Take-Out, or Drive-Thru.

Revenue

After this report has been selected, the above prompt will be displayed. Report Format: Allows the user to select from PDF, HTML, TXT, or CSV type file formats. Select Shift: Allows the user to select which shift to perform the report for. An individual shift can be selected or all shifts can be selected. For: Allows the user to select which inserts to perform the report for. All inserts (regardless of which shift they were closed) or only the inserts closed during this shift can be selected.

Hourly

After this report has been selected, the above prompt will be displayed. Report Format: Allows the user to select from PDF, HTML, TXT, or CSV type file formats.

48

Sales For: Allows the user to select which inserts to perform the report for. All inserts (regardless of which shift they were closed) or only the inserts closed during this shift can be selected. Select Shift: Allows the user to select which shift to perform the report for. An individual shift can be selected or all shifts can be selected. Time Segment: Allows the user to select the time segment for the report. You can select Clock Time or Day Part. If you select Clock Time, then you have the additional ability of selecting the Start and End Time Report Segment; If you select Day Part, then you can select the Day Part from the menu dropdown below. You can also check the box Check Here If you want Period to Date to display all of the sales data in the report. Time Increment: Allows the user to select how to present the data on the report, by Full-Hour, Half-Hour or Quarter-Hour.

Progressive Hourly

After this report has been selected, the above prompt will be displayed. Report Format: Allows the user to select from PDF, HTML, TXT, or CSV type file formats. For: Allows the user to select which inserts to perform the report for. All inserts (regardless of which shift they were closed) or only the inserts closed during this shift can be selected. Select Shift: Allows the user to select which shift to perform the report for. An individual shift can be selected or all shifts can be selected. Time Increment: Allows the user to select how to present the data on the report, by Full-Hour, Half-Hour or Quarter-Hour. Day Part: Allows the user to select the time segment for the report. Select the Day Part from the menu dropdown below. The report can be taken for a single day part or for all day parts. Report Style: Allows the user to select which report format, Default or Simplified.

Cash Sheet

After this report has been selected, the above prompt will be displayed. 49

Sales Select Shift: Allows the user to select which shift to perform the report for. An individual shift can be selected or all shifts can be selected. Report Format: Allows the user to select from PDF, HTML, TXT, or CSV type file formats.

Shift Close The shift close feature provides the ability to group inserts. Grouping inserts by a particular manager would be one example. After lunch, the opening manager closes the inserts that were used from opening through lunch. Closing the shift after closing the inserts will provide sales data for inserts that were the responsibility of the opening manager. Shift closes can also be used to distinguish Breakfast, Lunch, Dinner, and Late Night sales. Please note that there are only six (6) possible shifts during a day, with the last possible shift being closed during the Daily Close procedure. Since the last shift is closed during the daily close, store management can close 5 shifts maximum during the sales day. A Shift Close report will be printed on-screen detailing the date, time, and shift number that was closed.

Bank Deposit

This menu will be displayed once Bank Deposit is selected from the Shift menu.

Add a Bank Deposit

After this option has been selected, the above prompt will be displayed. Employee ID: Allows the user to select the name and number of the employee who is performing the deposit. Bag ID: Allows the user to input the deposit bag identification number. Deposit Amount: The amount of the deposit.

Remember to enter the decimal (.) when entering the deposit amount!

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Sales Press the Submit button once you have entered the deposit information to finish adding the deposit.

Cancel Previous Deposit

After this option has been selected, the prompt similar to the one above will be displayed if there are any deposits that are available to cancel. Check the box along the left-hand side of the screen that corresponds to the deposit that you wish to cancel. Deposits that have been already cancelled (deleted) will be displayed in RED and will not display a checkbox. Press Cancel Selected Deposit(s) once you have checked the deposit to complete the cancellation.

Deposit Report After this report has been selected, the report will be displayed on-screen. Below is an example report.

Figure 3. A sample Bank Deposit Report.

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Sales

Daily

Daily is the time period between Daily Closes of the system. It contains various sales, inventory and labor data. When the Daily close is performed, it zero’s out Daily sales and labor (not payroll) data, and uses the inventory amounts posted before the Daily Close to establish the next days opening inventory quantities.

Daily Reports

52

Sales This menu is displayed once Daily Reports is selected from the Daily menu.

Product Analysis

After this report has been selected, the above prompt will be displayed. Report Format: Allows the user to select from PDF, HTML, TXT, or CSV type file formats. For: Allows the user to select from where to get the data for the report. All Inserts, Closed Inserts, or Closed Shifts. Report By: Allows the user to select which data to include in the report. You can select All (for everything), Item (to select just one PLU item), or Category (to select just one category.) Additionally, if either Category or Item is selected from the dropdown menu, then you would select either the category or individual PLU item from the "Select Category" or "Select Item" dropdown menus. Show/Sort By: Allows the user to select how to sort the data on the report, either by PLU number or Poll ID number. Destination: Allows the user to select from which destinations data should be included in the report. All, Eat-In, Take-Out, or Drive-Thru. This option will only be available if you select Closed Inserts or Closed Shifts.

Revenue

After this report has been selected, the above prompt will be displayed. Report Format: Allows the user to select from PDF, HTML, TXT, or CSV type file formats. For: Allows the user to select from where to get the data for the report. All Inserts, Closed Inserts, or Closed Shifts.

ICR (Inventory and Cash Report) Once you select this report, the ICR (Inventory and Cash Report) will be displayed on-screen. This report only contains data for Closed Inserts. 53

Sales The Inventory and Cash Report (ICR) provides you with vital inventory, labor and financial information in a single report. Designed to be flexible, it allows you to specify the items that you want to track within the inventory, yield and coupon sections. These can be changed as often as your business focus changes. The report contains the following sections: Section 1

Tracks up to 400 inventory line items Provides waste and inventory over/short dollar amounts Provides yield information for up to 12 inventory items

Section 2

Provides cash reconciliation Provides a record of petty cash expenditures Provides a record of miscellaneous income Provides additional yield information on a selected product Provides actual coupon vs. POS reconciliation Provides an overview of drive thru timing Provides labor formula/actual hours for daily, WTD and MTD Provides a record of bank deposits Calculates breakfast sales by amount, percent, and count Calculates salad sales by amount, percent, and count Calculates drive thru sales by amount, percent, and count Provides for actual receipt/POS void reconciliation Tracks employee meal and waste dollar amounts Provides a record of inter-store transfers Provides an area for manager comments

Section 3

Provides financial, timing, and labor information for comparison as follows: Today vs. WTD Yesterday vs. WTD Current vs. MTD Yesterday vs. MTD Current

See the Maintenance section, ICR Configuration to edit the configuration of this report.

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Sales

Hourly

After this report has been selected, the above prompt will be displayed. Report Format: Allows the user to select from PDF, HTML, TXT, or CSV type file formats. For: Allows the user to select from where to get the data for the report. All Inserts, Closed Inserts, or Closed Shifts. Time Segment: Allows the user to select the time segment for the report. You can select Clock Time or Day Part. If you select Clock Time, then you have the additional ability of selecting the Start and End Time Report Segment; If you select Day Part, then you can select the Day Part from the menu dropdown below. You can also check the box Check Here If you want Period to Date to display all of the sales data in the report. Time Increment: Allows the user to select how to present the data on the report, by Full-Hour, Half-Hour or Quarter-Hour.

Progressive Hourly

After this report has been selected, the above prompt will be displayed. Report Format: Allows the user to select from PDF, HTML, TXT, or CSV type file formats. For: Allows the user to select from where to get the data for the report. All Inserts, Closed Inserts, or Closed Shifts. Select Shift: Allows the user to select which shift to perform the report for. An individual shift can be selected or all shifts can be selected. 55

Sales Time Increment: Allows the user to select how to present the data on the report, by Full-Hour, Half-Hour or Quarter-Hour. Day Part: Allows the user to select the time segment for the report. Select the Day Part from the menu dropdown below. The report can be taken for a single day part or for all day parts. Report Style: Allows the user to select which report format, Default or Simplified.

Cash Sheet Once you select this report, the Daily Cash Sheet report will be displayed on-screen. This report only contains data for closed inserts.

Product Tracking The Product Tracking report is a user-configurable report that will display the count of up to 20 defined items sold during 10 minute intervals. Once you select this report from the Daily Reports menu, the following prompt will be displayed:

The default date is set for today. You can select other previous days to get a report for that day. Data in this report is only for Closed Inserts.

See the Maintenance section, Associated Item Report Edit for details on how to configure this report.

Associated Item The Associated Item Sales Analysis report is a report that will display the ticket count, total sales amount, and average check of orders that contain a user-defined PLU item. Up to 20 PLU items can be tracked. Once you select this report from the Daily Reports menu, the following prompt will appear:

What Type of Report?: The option is pre-set for Daily. Date: Allows you to select which date to get this report for. This report will only contain this single date’s data. Hour: Allows you to select how to present the data on the report, by Full-Hour, Half-Hour or Quarter-Hour.

See the Maintenance section, Associated Item Report Edit for details on how to configure this report.

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Daily Close Select Daily Close when you are ready to end your sales day. Depending on your own system’s settings, you may be required to ensure that your daily inventory has been posted into the system, all employees are clocked out, and all inserts have been closed. You will be reminded if any credit card transaction batches are still open, but you are not required to close the batch before attempting a Daily Close.

Figure 4. Sample Daily Close prompt screen showing you that there is an open Credit Card Batch, Inventory has not been entered, Employees are still clocked in, and Inserts are still open.

Important Information! The Effective Close Date and Time relates to daily labor information. All labor hours and dollars from the Start of Day until this time will be considered as your labor for the day. The Business Date (if displayed) relates to your sales. It is important that the date is correct! The Business Date and Effective Close Date are usually not the same if you perform your Daily Close after midnight. The Business Date should be the day in which most of your sales occurred.

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Sales

Figure 5. Sample Daily Close prompt screen notifying you that no inserts have been closed for this sales day. Check to see if the Daily Close has been completed already before continuing.

Figure 6. Sample Daily Close prompt partial-screen when you are able to change the Business Date.

If there is any situation or configuration that prevents the "CLOSE NOW" button from appearing, press the button next to the notification to complete the task. Once completed, return to the Daily Close menu to finish completing the Daily Close. If you see a CLOSE NOW button on the bottom of your daily close screen, you may begin the daily close.

Bank Deposit See the Sales (Shift) section, Bank Deposits for more information.

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Daily Edits

Here is where you enter the ICR’s Daily Edits and default report settings.

Miscellaneous Daily ICR Edit

Miscellaneous data that will be displayed/used on the ICR report. Actual Overring Amount: Enter the total amount of validated overrings. 59

Sales Actual Overring Count: Enter the total count of validated overrings. Starting Restaurant Bank: Enter the dollar amount of your starting bank. Bank Cash Count: Enter the closing dollar amount of your bank. Scheduled Labor: Enter the amount, in hours, of scheduled (not actual or needed) labor for this sales day. Comments 1, 2, 3, 4: Four lines to enter any comments about this sales day.

Enter Daily Coupon Information

Any coupons that you have defined in your ICR configuration will be displayed once this option has been selected. Enter in the count of validated coupons for the day.

You can only track a maximum of 14 different discount type coupons. Attempting to program more than allowed in your ICR Configuration will result in incorrect totals for all of your coupons.

Enter Petty Cash

After this option has been selected, the above prompt will be displayed. Employee ID: Allows the user to select the name and number of the employee who is performed the Petty Cash transaction. Description: Enter the description of the Petty Cash transaction. Account: Enter the account to which this transaction should be applied to. Amount: Enter the amount of cash dispensed. 60

Sales Remember to enter the decimal (.) when entering the amount!

Enter Miscellaneous Income

After this option has been selected, the above prompt will be displayed. Employee ID: Allows the user to select the name and number of the employee who is performed the Miscellaneous Income transaction. Description: Enter the description of the Miscellaneous Income transaction. Account: Enter the account to which this transaction should be applied to. Amount: Enter the amount of cash received.

Remember to enter the decimal (.) when entering the amount!

Petty Cash Report Once you select this option from the Daily Edits menu, the Petty Cash report will be displayed on-screen. This report will display detailed information regarding any petty cash transactions for this sales day.

Miscellaneous Income Report Once you select this option from the Daily Edits menu, the Miscellaneous Income report will be displayed onscreen. This report will display detailed information regarding any miscellaneous income transactions for this sales day.

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Credit Card Processing

Credit Card Processing is an optional software module for the SICOM SL-Series. If this menu option is available, then the above screen will be displayed on-screen. Below is a brief description of each menu option and onscreen display.

If you would like more information about our Integrated Credit Card Processing software, please call SICOM Sales at 800-54-SICOM (800-547-4266) or email [email protected].

Batch Number: Displays the current batch number reported by your credit card device along with the date and time of the start of the current batch. All data reported on this page will be from this start date and time. Captured (Count/Amount): Displays the count and amount of all APPROVED transactions received by your credit card vendor. Device TOTAL: Displays the TOTAL count and amount of all APPROVED transactions. Close Batch: Press this button to begin the Batch Close process for the batch number displayed to the right of the button. The credit card device will dial out and connect to your vendor to upload and finalize all of the transactions for the day. Typically, the Batch Close procedure is performed only once each day at the same time you perform your Daily Close. Report - All Transactions: Pressing this button will display a report detailing all of the attempted transactions since the last batch close. This will include all types of transactions, including approved, declined, and any other transactions that encountered an error, like invalid card swipes or no dial tone messages. A summary will also be printed at the bottom of the report. Report - All PENDING Transactions: Pressing this button will display a report detailing all of the PENDING transactions awaiting authorization. A summary will also be printed at the bottom of the report. Reprint Last Close Report: Pressing this button will display the report printed for the last Batch Close that you performed. Summary Report: This button will display a report summarizing the captured (approved), pending, declined, voided, and uncollectible transactions since the last Batch Close. This report will also provide the total amounts for each credit card type that you accept. 62

Sales Be sure to close Batches on a regular basis! You can only hold a maximum of 999 credit card tranactions in the system at one time! It is imperative that you perform a Batch Close on a regular basis, so that you do not reach this maximum! SICOM recommends that you close a Batch on a daily basis right before you perform your Daily Close.

Clear Batch

To clear a batch, first enter the batch number in the text box to the right and then click Clear Batch. Pressing this button will CLEAR all of the transactions and data from the system, and your credit card device. You will NOT receive payment from the bank for these transactions if cleared. This option is only available to your System Administrator.

Terminal NRS Report

The Terminal NRS is designed to help you better prevent theft and is invaluable when attempting to collect information for unexplained variances in sales. As inserts are logged in, logged off, or deactivated, the Terminal NRS total will be updated. This report will display discrepancies in accumulated NRS totals from insert to insert for each terminal that you have in your restaurant. Reports can then be generated via this prompt that will help track those sales on terminals and see if reported sales are correct. Filter on Date: Check the box if you wish to obtain the Terminal NRS report for any specific date range. Once checked, the text boxes will be enabled for you to enter a date range in the format of MM/DD/YYYY. If left unchecked, the report will be printed using ALL dates. Select a Terminal: You can further filter your search (and report) to display only the information from a particular terminal instead of from all of them. Select a terminal from the dropdown to see only that data. Only Show Questionable Entries: Checking this box will result in a report that only contains any terminal NRS information that did not match when an insert was logged on, off, or deactivated.

Weekly

63

Sales The Weekly period would normally contain 7 days worth of data, but could be more (or less) depending on when you do the Weekly Close. It contains various sales, inventory and labor data. When the Weekly Close is performed, it zero’s out weekly sales and labor (not payroll) data, and uses the inventory amounts posted at the last daily close to establish the new Weekly opening inventory quantities.

Weekly Reports

This menu is displayed once Weekly Reports is selected from the Weekly menu. All weekly reports will use data from the last weekly close through the last Daily Close. These reports do not include data from today’s inserts or shifts, regardless if they are closed or not.

Product Analysis

After this report has been selected, the above prompt will be displayed. Report Format: Allows the user to select from PDF, HTML, TXT, or CSV type file formats. Report By: Allows the user to select which data to include in the report. You can select All (for everything), Item (to select just one PLU item), or Category (to select just one category.) Additionally, if either Category or Item is selected from the dropdown menu, then you would select either the category or individual PLU item from the "Select Category" or "Select Item" dropdown menus. Show/Sort By: Allows the user to select how to sort the data on the report, either by PLU number or Poll ID number. Destination: Allows the user to select from which destinations data should be included in the report. All, Eat-In, Take-Out, or Drive-Thru. This option will only be available if you select Closed Inserts or Closed Shifts. 64

Sales

Revenue After this report has been selected, the weekly revenue report will be automatically displayed on-screen.

Hourly

After this report has been selected, the above prompt will be displayed. Report Format: Allows the user to select from PDF, HTML, TXT, or CSV type file formats. Time Segment: Allows the user to select the time segment for the report. You can select Clock Time or Day Part. If you select Clock Time, then you have the additional ability of selecting the Start and End Time Report Segment; If you select Day Part, then you can select the Day Part from the menu dropdown below. You can also check the box Check Here If you want Period to Date to display all of the sales data in the report. Time Increment: Allows the user to select how to present the data on the report, by Full-Hour, Half-Hour or Quarter-Hour.

Progressive Hourly

After this report has been selected, the above prompt will be displayed. Report Format: Allows the user to select from PDF, HTML, TXT, or CSV type file formats. Time Increment: Allows the user to select how to present the data on the report, by Full-Hour, Half-Hour or Quarter-Hour. Day Part: Allows the user to select the time segment for the report. Select the Day Part from the menu dropdown below. The report can be taken for a single day part or for all day parts. Report Style: Allows the user to select which report format, Default or Simplified. 65

Sales

Associated Item The Associated Item Sales Analysis report is a report that will display the ticket count, total sales amount, and average check of orders that contain a user-defined PLU item. Up to 20 PLU items can be tracked. Once you select this report from the Daily Reports menu, the following prompt will appear:

What Type of Report?: The option is pre-set for Weekly. Hour: Allows you to select how to present the data on the report, by Full-Hour, Half-Hour or Quarter-Hour.

See the Maintenance section, Associated Item Report Edit for details on how to configure this report.

Weekly Close Here is where you close the weekly sales period. Press the button to effect the weekly close as of the last daily close.

Monthly

The Monthly period would normally contain data for all of the days in the month, but could be more (or less) depending on when you do the Monthly Close (example: 13 four week periods may close the month every fourth Sunday). It contains various sales, inventory and labor data. When the Monthly Close is performed, it zero’s out monthly sales and labor (not payroll) data, and uses the inventory amounts posted at the last Daily Close to establish the new Monthly opening inventory quantities.

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Monthly Reports

This menu is displayed once Monthly Reports is selected from the Monthly menu. All monthly reports will use data from the last monthly close through the last daily close. These reports do not include data from today’s inserts or shifts, regardless if they are closed or not.

Product Analysis

After this report has been selected, the above prompt will be displayed. Report Format: Allows the user to select from PDF, HTML, TXT, or CSV type file formats. Report By: Allows the user to select which data to include in the report. You can select All (for everything), Item (to select just one PLU item), or Category (to select just one category.) Additionally, if either Category or Item is selected from the dropdown menu, then you would select either the category or individual PLU item from the "Select Category" or "Select Item" dropdown menus. Show/Sort By: Allows the user to select how to sort the data on the report, either by PLU number or Poll ID number. Destination: Allows the user to select from which destinations data should be included in the report. All, Eat-In, Take-Out, or Drive-Thru. This option will only be available if you select Closed Inserts or Closed Shifts.

Revenue After this report has been selected, the monthly revenue report will be automatically displayed on-screen.

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Sales

Hourly

After this report has been selected, the above prompt will be displayed. Report Format: Allows the user to select from PDF, HTML, TXT, or CSV type file formats. Time Segment: Allows the user to select the time segment for the report. You can select Clock Time or Day Part. If you select Clock Time, then you have the additional ability of selecting the Start and End Time Report Segment; If you select Day Part, then you can select the Day Part from the menu dropdown below. You can also check the box Check Here If you want Period to Date to display all of the sales data in the report. Time Increment: Allows the user to select how to present the data on the report, by Full-Hour, Half-Hour or Quarter-Hour.

Progressive Hourly

After this report has been selected, the above prompt will be displayed. Report Format: Allows the user to select from PDF, HTML, TXT, or CSV type file formats. Time Increment: Allows the user to select how to present the data on the report, by Full-Hour, Half-Hour or Quarter-Hour. Day Part: Allows the user to select the time segment for the report. Select the Day Part from the menu dropdown below. The report can be taken for a single day part or for all day parts. Report Style: Allows the user to select which report format, Default or Simplified.

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Associated Item The Associated Item Sales Analysis report is a report that will display the ticket count, total sales amount, and average check of orders that contain a user-defined PLU item. Up to 20 PLU items can be tracked. Once you select this report from the Daily Reports menu, the following prompt will appear:

What Type of Report?: The option is pre-set for Monthly. Hour: Allows you to select how to present the data on the report, by Full-Hour, Half-Hour or Quarter-Hour.

See the Maintenance section, Associated Item Report Edit for details on how to configure this report.

Monthly Close Here is where you close the monthly sales period. Press the button to effect the monthly close as of the last daily close.

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Previous Days

Under Previous Days, you will find menu options for the last 7 days as well as "Last Night". This lets you "re-run" several reports, giving you the ability to view the report as if it was taken on that Previous Day. This is helpful if a desired report did not get printed, or if you are trying to "drill down" to investigate variances or anomalies.

Figure 7. Many more report options are available using the Historical menu option.

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Historical

Lets you run a variety of reports for any day or date range within the past 13 months. This is a big help when you are trying to forecast for a similar day/range. All of these reports are similar to either the Daily or Insert Reports. Each prompt will display a date prompt like this:

Where you can select a date range to obtain data for the report you have chosen. Next to each date prompt is a small "calendar" icon:

Clicking on this icon will bring up the Pop-Up Calendar. From here you can easily a month and day to be input into the prompt.

Reports available are:

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Sales Product Analysis

Insert Product Analysis

Shift Product Analysis

Revenue

Insert Revenue

Shift Revenue

Hourly

Insert Hourly

Shift Hourly

Progressive Hourly

Insert Progressive Hourly

Shift Progressive Hourly

Cash Sheet Report

Insert Status Report

Shift Cash Sheet Report

Bank Deposit Report

Skim Report

Terminal NRS Report

Credit Batch Report

View Transaction Journals

Review the related sections about these reports in the Daily and Insert Report chapters.

Historical Insert Status Report

This report will display all inserts for this any sales day, which employees were assigned, and which terminal the insert was most recently logged onto. Only Show Today?: When checked, the report will only display inserts from today. If not checked, then the Date Range selectors will be enabled so that you can obtain a report for any date range that you wish. Show Insert Movement Detail?: When checked, this option will display additional information about the inserts that show when and where the insert was logged on, off, locked, or deactivated. Date Range: When enabled, allows you to select a date range to obtain a report on.

Historical Skim Report

This report will display all entered Skims for the date or date range that you specify. Report Period: Select the date, or date range, that you wish to obtain the report for. Options include: Today: Today’s data. Yesterday: Yesterday’s data. Same Day Last Year: Data from the same day last year. (ex. 3rd Friday of the Month) Same Date Last Year: Data from the same date last year. 72

Sales Week to Date: Data from the last Weekly Close until now. Month to Date: Data from the last Monthly Close until now. Year to Date: Data from January 1st until now. Select Date Range: Selecting this option will enable the Date Range Selectors located next to the dropdown menu. Select the date range for which you want to obtain the report for. Report Format: Allows the user to select from PDF, HTML, TXT, or CSV type file formats.

Historical Bank Deposit Report

This report will display all entered Bank Deposits for the date or date range that you specify. Report Period: Select the date, or date range, that you wish to obtain the report for. Options include: Today: Today’s data. Yesterday: Yesterday’s data. Same Day Last Year: Data from the same day last year. (ex. 3rd Friday of the Month) Same Date Last Year: Data from the same date last year. Week to Date: Data from the last Weekly Close until now. Month to Date: Data from the last Monthly Close until now. Year to Date: Data from January 1st until now. Select Date Range: Selecting this option will enable the Date Range Selectors located next to the dropdown menu. Select the date range for which you want to obtain the report for. Report Format: Allows the user to select from PDF, HTML, TXT, or CSV type file formats.

Terminal NRS Report The Terminal NRS was designed to help you prevent theft better. This report will report discrepancies in accumulated NRS totals from insert to insert for each terminal that you have in your restaurant. See the section, Daily Terminal NRS Report for more information.

Credit Batch Report If you have SICOM’s optional Integrated Credit Card Software and Interface installed on your system, then you will have the Credit Batch Report menu available. Selecting this will display the following prompt:

You can select any previously closed Credit Card Batch, and press submit to view that batch’s previously closed credit data.

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74

Labor Overview

Under Labor, you can maintain employee information, close or re-close payroll, and run various "Time and Attendance" Reports. Selecting Labor will present you with a sub-menu containing several options.

Report Information Additional details about the individual reports presented in this chapter are referenced in the Reports Guide.

Active Employee Report

Figure 1. A sample Active Employee Report showing the employee number, name, the date and time they LAST clocked in, the amount of time that has elapsed since that last clock-in, total hours and minutes for the pay period in hours-minutes and hours-hundreths formats.

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Labor

Once this option is selected from the Labor menu, a report detailing all employees currently clocked in will be displayed. See the above example.

Timeclock Report Shows timeclock activity (clock-in’s and -out’s) since the last daily close, for yesterday, or for a date range. Once you select this option from the Labor menu, then you will be presented with the following prompt for Today’s Timeclock Report.

Figure 2. Today’s Timeclock Report prompt

If you press the Yesterday’s Report button, then you will see the prompt for Yesterday’s Timeclock Report:

Figure 3. Yesterday’s Timeclock Report prompt

At this point, you can either press Submit to get the report for yesterday, or you can enter different dates and times to get a custom report based on your settings.

Employee Time Alterations Employee Time Alterations allow for adjustments to be made when employees have not clocked in or out at the correct time. Adjustments are made to complete clock in/out pairs or sets. The following screen is displayed when Timeclock Alterations is selected from the Labor menu:

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Seen here (from top to bottom) is the employee name [number] and date information, 5 lines detailing up to 5 clock sets for any one day, the active timeset clock-in date/time (if employee is clocked in), the ADD a clock set section, Timeclock Alteration log entry, navigation buttons, and finally, the text and quick search options. Clock Set: A clock set is a clock-in with a corresponding clock-out. Only complete clock sets are available for alterations. Employees presently on the clock may have the clock-in time altered without having to be clocked out. Each employee may only have 4 clock sets per day. (The 5th clock set displayed is reserved for the Daily Close process.) All alterations are verified to ensure that they do not conflict with other time worked and do not exceed 24 hours.

Selecting an Employee to Edit: Employees may be selected by using the Quick Search dropdown, or by entering the employee’s specific timeclock number in the Text Search box.

Selecting a Day to View: To select any day in which the employee has at least one clock set, select that date from the Select a day to edit dropdown menu. The employee’s clock sets for that date will be displayed. If the employee does not have any clock sets for any particular date, then that date will not be displayed in the dropdown menu. You will have to add clock sets as discussed later in this chapter.

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Editing Clock-Sets: Simply change the displayed clock set information displayed to the correct values. You cannot create/edit clock sets that overlap other clock set’s clock-in or clock-out dates and times. If you wish to complete delete a particular clock set, check the box to the right of the clock set labeled del. Enter a reason for the clock set change in the Comment for Log line, and press Submit to finalize any changes that you have made.

What does the ALT column mean? The ALT column displayed here is to show if any clock set has been previously altered. If any clock set was previously changed, you will see a "checkmark" next to the clock set that was modified. If you don’t see any checkmark, then the clock set has not been changed.

Editing the Currently Clocked-In Entry: If this field is displayed, the employee selected is currently clocked-in. You can edit the clock-in date and time by changing the current values to the correct values. Enter a reason for the clock set change in the Comment for Log line, and press Submit to finalize any changes that you have made.

Adding Clock Sets: To add a whole, new clockset, simply enter in the start date and time, and end date and time that you wish to add in this section and press the Add button. Enter the reason you are adding the clock set in the Comment for Log line and then press Submit to permanently add the new clock set into the system.

Inserting a Break to a Current Clock Set: To insert a break to an employee’s clock set, you must first select a date that contains the clock set in which you will be inserting a break into. Then, simply enter in the length of the break (in hours and minutes) and the start date and time that this break started in the above fields. Press the Add button to update the clock sets displayed for that date. Enter the reason you are adding the break in the Comment for Log line and then press Submit to permanently add the new clock set into the system.

Log Comments: Any time an alteration is made, a log entry is created with the date and time of the change, the user logged on that made the change, and what clock set(s) were added, deleted, or modified. Enter a comment in this field to indicate why the changes were made.

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Timeclock Adjustment Report

This report shows timeclock (clock set) adjustments, including who made them, and the reason for the changes. Filter on Date Modified: Check this box if you would like to show only the alterations that were made between certain dates. Once the checkbox is checked, enter in the date range you would like to display. Filter on Clockset Date: Check this box if you would like to show only the alterations that were for a particular clock set date. Once the checkbox is checked, enter in the date range you would like to display. Which Employee: Enables you to select a certain employee’s clock sets or all employee’s clock sets. Which Modified By User: Enables you to select which users made the changes to any other employee’s clock sets. You can select one individual user, or all users.

Figure 4. A sample Timeclock Adjustment Report.

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Employee Maintenance

Here is where you maintain information about your employees such as name, address, age, pay rate, etc. You can also change an employee’s timeclock number if the lose their time card. Once you select Employee Maintenance from the Labor menu, you will see the Employee Maintenance Menu.

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Employee Maintenance - All

The data in the example above is for reference purposes only. Refer to your local, State and Federal guidelines to ensure compliance.

Once you select this option from the Employee Maintenance menu, you will be shown the above screen: Last Name: Enter the last name of the employee. First Name: Enter the first name of the employee. Social Security Number: Enter the Social Security Number of the employee. If your company does not wish to enter the SSN here, you can enter any other unique identification number here. 81

Labor This number MUST be unique! That is, no other employee can have the same number entered in the Social Security number field!

Clock Number: Displays the employees current clock number. This field is not editable here. See Change Employee Badge Number to change this number. Address 1: Enter the address of the employee. Address 2: Enter the second line of the employee address (if necessary.) City: Enter the city. State: Enter the state’s 2 letter abbreviation. ZIP Code: Enter the 5 digit ZIP code of the employee’s address. The ZIP+4 field is available if known. Phone: Enter the employee’s phone number. Type: Select the employee type from the dropdown menu. This menu is user-configurable. See Employee Type Descriptions for more information. Pay Rate: Enter the employee’s base pay rate. Pay ID: Enter the Pay ID of the employee. This information is usually provided by your Home Office. Birthday: Enter the employee’s birth date. Job Category or Code: Select the employee’s job code from the dropdown menu. This menu is userconfigurable. See Job Category Edit for more information. Date Hired: Enter the date hired. Review Date: Enter the next date that a performance review is due. Comment 1 and 2: Two lines to enter any comments regarding this employee. To Reach: Enter the best way to reach/contact this employee. Emergency: Enter information for an emergency contact for this employee. Termination Note: Enter a note regarding the termination of this employee. Termination Date: Enter the date of this employee’s termination.

Employee Maintenance - General You use this edit the same as Employee Maintenance - All, but once you select this edit, only the following fields will be displayed: Last Name

State

First Name

ZIP Code

Social Security Number

Phone

Clock Number

Type

Address (1 and 2)

Pay Rate

City

Employee Maintenance - Misc You use this edit the same as Employee Maintenance - All, but once you select this edit, only the following fields will be displayed:

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Labor Last Name

Date Hired

First Name

Review Date

Social Security Number

Comment (1 and 2)

Clock Number

To Reach

Pay ID

Emergency

Birthday

Termination Note

Job Category or Code

Termination Date

Employee Maintenance Template Here is where you can set up any default entries for Employee Maintenance when you are adding new employees. Once this option is selected, all employee maintenance options will be displayed. Enter, into any fields you wish to set to a default, the default text or selections. In an example, if you wanted any newly hired employee to be set as an "ADULT HOURLY" and with a pay rate of $6.00 per hour, you would select "ADULT HOURLY" from the proper dropdown menu, and enter 6.00 in the Pay Rate field. Press the SAVE TEMPLATE button to apply the default settings. Now, the next time you press ADD NEW EMPLOYEE from any of the employee edit screens, the Type and Pay Rate fields will automatically be filled with the information you entered in the template!

Any fields that you preset using the Employee Maintenance Template can be changed when adding new employees. This feature is meant to help you save time when adding new employees.

Change Employee Badge Number

Change Employee Timeclock/Badge Number is used to reassign an employee to a new Employee/Badge number. This may be used to change the employee to a different number if their timecard is lost.

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Payroll Report

Select this option when you wish to obtain the current payroll information, but do not want to start a new pay period. After this option is selected from the Labor menu, the above prompt will be displayed. Employee ID: You can select all employees, or an individual employee by either selecting an employee from the dropdown menu, or by entering the employee badge number in the box. Start Time: This field is not editable, and displays the current start date and time of this current pay period. End Time: Enter in the end date and time of the report you wish to obtain. This field defaults to the current date and time. Sort By: You can choose to sort the report by the Employee Badge Number, Last Name, or the SS Number (Social Security Number) of the employee(s) selected. Report Format: You can choose to view either the Longest format or Shortest format. The Longest will display payroll information for each day of the pay period, whereas the Shortest format will not.

Previous Payroll Report

Select this option to view Payroll Reports for pay periods that have already been closed. After this option is selected from the Labor menu, the above prompt will be displayed. Employee ID: You can select all employees, or an individual employee by either selecting an employee from the dropdown menu, or by entering the employee badge number in the box. Sort By: You can choose to sort the report by the Employee Badge Number, Last Name, or the SS Number (Social Security Number) of the employee(s) selected. Report Format: You can choose to view either the Longest format or Shortest format. The Longest will display payroll information for each day of the pay period, whereas the Shortest format will not.

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Labor Report Period: Select the pay period from the dropdown from which you would like the report to be from. If you do not have the option Create Payroll History Archive turned on in Payroll Reporting Options, then you will only have the last two (2) pay periods available to report on.

Close Payroll

Select this option when you wish to obtain the current payroll information, and want to start a new pay period. After this option is selected from the Labor menu, the above prompt will be displayed. Start Time: This field is not editable, and displays the current start date and time of this current pay period. End Time: Enter in the end date and time that you wish the Payroll Close is to be EFFECTIVE. This field defaults to the current date and time. Sort By: You can choose to sort the report by the Employee Badge Number, Last Name, or the SS Number (Social Security Number) of the employee(s) selected. Report Format: You can choose to view the Longest format, Shortest format, or to Not Print(ed) the report at all. The Longest will display payroll information for each day of the pay period, whereas the Shortest format will not. Selecting Not Printed will not print any report on screen, or at the printer; This option will only perform the Payroll Close.

Re-Close Payroll

Select this option when you wish to obtain updated payroll information after previously closing payroll with an incorrect date or time, or you have made changes to any employees previous pay period clock sets. If you have made any changes to your Payroll Configuration, then you should Re-Close Payroll to implement your changes. After this option is selected from the Labor menu, the following prompt will be displayed: Start Time: This field is not editable, and displays the current start date and time of this current pay period. End Time: Enter in the end date and time that you wish the Payroll Close is to be EFFECTIVE. This field defaults to the current date and time. Sort By: You can choose to sort the report by the Employee Badge Number, Last Name, or the SS Number (Social Security Number) of the employee(s) selected. 85

Labor Report Format: You can choose to view the Longest format, Shortest format, or to Not Print(ed) the report at all. The Longest will display payroll information for each day of the pay period, whereas the Shortest format will not. Selecting Not Printed will not print any report on screen, or at the printer; This option will only perform the Payroll Close.

Payroll Configuration

The Payroll Configuration feature allows each restaurant to customize the software so that the individual labor requirements for each state can be handled. The feature should be used when the system is installed and then only if there are changes in the state’s labor laws. The above is the Payroll Configuration menu that is displayed this feature is selected from the Labor (or Store Configuration) menu. In most of the above options, you will find extra buttons at the bottom of each screen, very similar to this: Pay Tables

These buttons will let you edit different "pay tables." There are 3 different pay tables: Tables 1, 2 and 3. Each table is used to edit settings for each different Employee Type. Table 1 will allow you to edit settings for ADULT and EXEMPT employee types, Table 2 is used for 16 AND 17 YEAR OLD employee types, and Table 3 is used for 14 AND 15 YEAR OLD employee types. When you first select one of the above options, you will be editing Table 1 by default, so if you wish to edit a different table, then press the appropriate button at the bottom of each screen.

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Miscellaneous Payroll Information

Once you select this option from the Payroll Configuration menu, you will see the above screen.

The data in the example above is for references purposes only. Refer to your local, State and Federal guidelines to ensure compliance.

Store Identifier: The first line in this edit identifies the restaurant to which the payroll configuration belongs. It is possible to enter 32 characters/numbers. Split Shift MINIMUM Time: Specifies the minimum time that an employee must be off the clock (clocked-out) for the time to be considered a split shift. In the example above, if the employee is off the clock for two (2) hours or more, the time worked will be considered a split shift. If the employee is off the clock for less than two (2) hours, the off time will be considered break time. Split Shift MAXIMUM Time: Specifies the maximum time that an employee could be off the clock for the time to be considered a split shift. In the example above, if the employee is off the clock for more than two (2) hours but less than four (4) hours, the time worked will be considered a split shift. If the employee is off the clock for more than four (4) hours, the time worked will be considered a new day and not a split shift. NEW Workweek MINIMUM Time: Minimum time that must be spent off the clock to be considered a new work week, and not a new work day. This is primarily used for seventh consecutive day overtime requirements. Min. Full Time Day: Minimum time that must be worked for it to be considered a full work day. This is primarily used for seventh consecutive day overtime requirements. Payroll METHOD: The method with which payroll will be calculated. There are several options to choose: 1. DAY OT+ / 7 DAY+ Overtime calculations are based on total hours worked consecutively and hours worked in a twenty-four (24) hour day. A day is defined as twenty-four (24) hours commencing with the time in the WORKDAY 87

Labor START TIME field. This method will give overtime for any seven (7) consecutive days worked, even when those days cross a pay week boundary. 2. DAY OT+ / 7 DAY Overtime calculations are based on total hours worked consecutively and hours worked in a twenty-four (24) day. A day is defined as twenty-four (24) hours commencing with the time in the WORKDAY START TIME field. This method will give overtime for any seven (7) consecutive days worked, as long as these days do not cross a pay week boundary. 3. DAY OT+ / NO 7 DAY Overtime calculations are based on total hours worked consecutively and hours worked in a twenty-four (24) day. A day is defined as twenty-four (24) hours commencing with the time in the WORKDAY START TIME field. This method does not give overtime for any seven (7) consecutive days worked. 4. DAY OT / 7 DAY Overtime is based on a twenty-four (24) hour day start at the WORKDAY START TIME. This method will give overtime for any seven (7) consecutive days worked. These seven (7) days must be in one (1) work week; They cannot cross a pay week boundary. 5. CONSEC TIME Overtime calculations are based only consecutive time worked, regardless of the WORKDAY START TIME, during any of the seven (7) day work week. 6. DAY OT / 7 DAY+ Overtime is based on a twenty-four (24) hour day start at the WORKDAY START TIME. This method will give overtime for any seven (7) consecutive days worked. These seven (7) days can cross a pay week boundary. 7. DAY OT / NO 7 DAY Overtime calculations are based on a twenty-four (24) hour day start at the WORKDAY START TIME. This method does not give overtime for any seven (7) consecutive days worked. Day 1 of Payroll Week: This sets the day of the week that payroll starts on needed for calculating weekly overtime. Once set, this day must not change since it works independently of when the payroll period is actually closed. Day 1 of Payroll Week will begin on this day at the Workday START Time. Workday START Time: This sets the time of day that the work day starts for daily overtime calculations. Rate for PAID Breaks: This defines the pay rate used when the employee is paid for break time. Split Shift BONUS: This defines the additional salary given that is earned by any employee who works a split shift. This dollar amount is in addition to pay for the actual hours worked.

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Payrate Factors and Descriptions

After this option is selected from the Labor Configuration menu, the above prompt will be displayed.

The data in the example above is for references purposes only. Refer to your local, State and Federal guidelines to ensure compliance.

There are five (5) Payrate Factors that are user-configurable for each pay table. These rates will be used to indicate the pay rates that are applied during various times during the pay period. Rate Description: The name of the rate. Each description can be up to 16 characters. Multiplier: The multiplier that is applied to the employee’s normal hourly pay rate to determine the rate of pay for the time frame. The maximum multiplier is 10.000.

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Labor

Daily Overtime Schedule

After this option is selected from the Labor Configuration menu, the above prompt will be displayed.

The data in the example above is for references purposes only. Refer to your local, State and Federal guidelines to ensure compliance.

These four (4) mini-tables indicate how Daily Overtime is to be applied. In the above example, the first table is used for days 1 through 6 (of the pay week) provided that the weekly total of hours worked by the employee has not exceeded eighty (80) hours. Within the table, if an employee works eight (8) hours or less, he will receive Regular pay. If an employee works more than eight (8) hours but less than twelve (12) hours, he will receive Overtime pay for the time worked beyond the eight (8) hour mark. If an employee works more than twelve (12) hours, he will receive Doubletime pay for the time worked beyond the twelve (12) hours. The second mini-table is used for Daily Overtime provided that the weekly total of hours worked does not exceed thirty (30) hours. The entries in the table are defined the same as the entries in table one (1). The third mini-table is used for Daily Overtime provided that the weekly total of hours worked does exceed thirty (30) hours but is less than eighty (80) hours, AND it is the seventh day (Day 7) of the pay week. If this table is used, an employee will receive Doubletime for any time worked on Day 7 of the pay week.

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Labor The settings on this page will only be effective when a compatible PAYROLL METHOD is selected in Miscellaneous Payroll Information.

Weekly Overtime Schedule

After this option is selected from the Labor Configuration menu, the above prompt will be displayed.

The data in the example above is for references purposes only. Refer to your local, State and Federal guidelines to ensure compliance.

This section allows you to define the schedule to determine how and when extra pay can be earned on a weekly basis. In the example above, an employee can earn and overtime pay rate after working forty (40) hours in one pay period week.

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Labor

Required / Paid Break Schedule

After this option is selected from the Labor Configuration menu, the above prompt will be displayed.

The data in the example above is for references purposes only. Refer to your local, State and Federal guidelines to ensure compliance.

Use first __ lines of the following: Let’s you define how many rules to use (from top to bottom) as the break schedule definitions. MN Brk: This specifies the minimum time that an employee must remain on break. MX Brk: This specifies the maximum time that an employee can remain on break. Break Type: This indicates the type of break. Valid choices are: •

UNPaid This break is not required and the employee will not be paid for the break.

•

Req. UNpaid This break is required and the employee will not be paid for the break.

•

PAID This break is not required and the employee will be paid for the break.

•

Req. PAID This break is required and the employee will be paid for the break.

•

PAID, Counts This break is not required, the employee will be paid for the break, and the break time is included in the total time worked for overtime purposes.

•

Req. PAID, Counts This break is required, the employee will be paid for the break, and the break time is included in the total time worked for overtime purposes.

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Labor The above break schedule is an example of a California break schedule. This break schedule uses the first 5 lines, and will accommodate for up to 4 paid breaks, 1 after 2 hours of work lasting from 10 to 20 minutes, 1 after 6 hours of work lasting from 10 to 20 minutes, 2 immediately after starting work from 1 to 10 minutes and one unpaid 30 to 60 (1:00) minute break. To determine what break definition is to be used, the system will analyze each break to the break schedule from top to bottom. When the first definition is used, it no longer can be used to define another break during the same day for the same employee. In an example, an employee takes two breaks during the day, one after 3.5 hours of work, for 9 minutes and a second break after 5.5 hours of work for 30 minutes. Using our example screenshot, the first break would be defined as the break defined in line 3. The second break would be defined as the break in line 5. If the employee takes another break, that break can only be "defined" as lines 1, 2, or 4. Lines 3 and 5 could no longer be applied to any more breaks for this employee for this day.

Payroll Reporting Options

After this option is selected from the Labor Configuration menu, the above prompt will be displayed. Include ZERO PAYRATE employees on Payroll Report?: This option is for Payroll reports. Check the box to display all employees on any Payroll reports. The default option is checked. User can select Long or Short Payroll Report format?: This controls whether or not you will be able to select the Long or Short format when obtaining a Payroll Report. If not checked, the field will be disabled. The default option is checked and Long Format. User can select Long or Short Payroll Close Report format?: This controls whether or not you will be able to select the Long or Short format when obtaining a Payroll Close Report. If not checked, the field will be disabled. The default option is checked and Long Format. User can select Long or Short Previous Payroll Report format?: This controls whether or not you will be able to select the Long or Short format when obtaining a Previous Payroll Report. If not checked, the field will be disabled. The default option is checked and Long Format. User can select Long or Short Payroll Re-Close Report format?: This controls whether or not you will be able to select the Long or Short format when obtaining a Payroll Re-Close Report. If not checked, the field will be disabled. The default option is checked and Long Format. User can select Sort Method for Payroll Report?: This controls whether or not you will be able to control the Sort Method for the Payroll Report. If not checked, the field will be disabled. The default options are checked and Badge. 93

Labor User can select Sort Method for Payroll Close Report?: This controls whether or not you will be able to control the Sort Method for the Payroll Close Report. If not checked, the field will be disabled. The default options are checked and Badge. User can select Sort Method for Previous Payroll Report?: This controls whether or not you will be able to control the Sort Method for the Previous Payroll Report. If not checked, the field will be disabled. The default options are checked and Badge. User can select Sort Method for Payroll Re-Close Report?: This controls whether or not you will be able to control the Sort Method for the Payroll Re-Close Report. If not checked, the field will be disabled. The default options are checked and Badge. Method to display time on the payroll reports: This option controls what time format will be displayed on Payroll reports. Valid options are: •

Hours and Minutes Displays time worked in hours and minutes. If an employee works from 9am to 12:45pm, the report would display 3:45 (3 hours and 45 minutes)

•

Hours and Hundredths Displays time worked in hours and hundredths of hours. If an employee works from 9am to 12:45pm, the report would display 3.75 (3.75 hours)

•

Both (HH:MM and HH.hh) This is the default option and will display both formats on the payroll reports.

Print Weekly Subtotals on Payroll Report?: Checking this option will create weekly subtotals of time worked for all employees on the Payroll reports. This can be very useful in calculating weekly labor percentages. The default option is checked.

Auto Payroll Close Setup

This allows you to configure the auto payroll close feature. After this option is selected from the Labor Configuration menu, the above prompt will be displayed. Poll Files to Create at Payroll Close: This defines which poll file type to be created when the auto-payroll close occurs. Options are none, P02, P06, or both types. Contact your home office to determine which files may be necessary for your location. Auto-Payroll Close Delay: This defines a time delay that the software will use before it auto-closes the payroll. This is useful if you wish to make timeclock alterations before the auto-payroll close occurs. The default setting is No Delay. This option is currently not supported by the SL-Series system. Auto-Payroll Close Schedule: This is where you define how often the Auto-Payroll Close should occur. •

Auto-Payroll Close is Disabled Select this option if you do not wish to use the Auto-Payroll Close feature.

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Labor •

One Time Close at Store Next Close This option will perform an Auto-Payroll Close the next time that the restaurant performs a Daily Close, provided that there are enough days in the payroll period to perform a payroll close. Once the next Daily Close is completed, this option will be automatically set to "Auto-Payroll Close is Disabled."

•

Weekly This option will perform a Auto-Payroll Close every 7 days from the date of the last payroll close.

•

Bi-Weekly This option will perform a Auto-Payroll Close every 14 days from the date of the last payroll close.

•

Semi-Monthly on the 1st and 14th This option will perform an Auto-Payroll Close on the 1st day and 14th day of every month.

•

Semi-Monthly on the 14th and Last This option will perform an Auto-Payroll Close on the 14th and Last day of every month.

•

Semi-Monthly on the 1st and 15th This option will perform an Auto-Payroll Close on the 1st day and 15th day of every month.

•

Semi-Monthly on the 15th and Last This option will perform an Auto-Payroll Close on the 15th and Last day of every month.

•

Semi-Monthly on the 1st and 16th This option will perform an Auto-Payroll Close on the 1st day and 16th day of every month.

•

Semi-Monthly on the 16th and Last This option will perform an Auto-Payroll Close on the 16th and Last day of every month.

What TIME should Auto-Payroll Close be EFFECTIVE?: This options defines when the Auto-Payroll Close should be EFFECTIVE. Options are to use the Same Time of Last Payroll Close, or the Effective Time of the Daily Close that performs the Auto-Payroll Close. The default setting is to use the Same Time as Last Payroll Close.

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Employee Type Descriptions

This section is provided so that you can define different Employee Types. (Not to be confused with Job Categories.) You can define up to 50 different employee types, but generally there are 6 that are most common. These 6 are displayed in the example below: Name: Enter the employee type description. Abbr: Enter an abbreviation of the employee type. Type: Select a type from the dropdown menu. Options include: Adult

Defines employees 18 years of age or older, being paid an hourly wage.

14/15 Year Old

Defines employees 14 or 15 years of age, being paid an hourly wage.

16/17 Year Old

Defines employees 16 or 17 years of age, being paid an hourly wage.

Exempt

Defines employees who do not fit in any above category, usually employees being paid a salary, or other employees that are exempt from labor calculations. Exempt labor hours and dollars will not be accumulated in hourly labor dollar and percentage totals.

The next five (5) columns display a series of checkboxes that are used to further define the employee type. Check the appropriate box or boxes for each employee type in the row.

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Labor Restriction Maintenance

After this option is selected from the Labor Configuration menu, the above prompt will be displayed: The maintenance edit allows the entry of times when minor employees may work. When clocking in at an order entry terminal, it will validate that the employee may indeed clock in. The system will determine if it too early, too late, or if the break has not been long enough. Employees are classified as 14/15 year olds (or 16/17 year olds) if they have an employee type that defines them as being in the 14/15 year old (or 16/17 year old) category. All employee types that fall under either the 14/15 or 16/17 year old categories will be displayed at the bottom of the screen where it is noted "The following personnel belong to the xx/xx Age group."

The data in the example above is for references purposes only. Refer to your local, State and Federal guidelines to ensure compliance.

The edit will show you several different fields and options. First is the title, indicating which employee type you are currently editing. Other options are: Current Schedule: This allows you to select whether minors are in the school term or if it is the summer recess. Changing this to either School or Summer will set both the 14/15 and 16/17 options at the same time. Next you see two sets of tables, one labeled School Schedule and one Summer Schedule . In each of these tables lies 7 sets of 3 sections. Each set defines a day of the week (Monday, Tuesday, etc.) and each section defines the Can’t Work Before, Can’t Work After, and Minimum Break times.

The times you enter are in hours and minutes and in a 24-hour "military" clock style, so 11pm is entered as 23:00 and a 30 minute break is entered as 00:30.

Can’t Work Before: Enter the time that the employee may not clock-in before. If the employee cannot clock-in before 7am, then enter 07:00. Can’t Work After: Enter the time that the employee may not clock-in after. If the employee is not allowed to clock-in after 11pm, then enter 23:00. Minimum Break: Enter the minimum time that the employee must be clocked out in order to be able to clock back in again after a break. If the employee must stay clocked out for at least 30 minutes, then enter 00:30.

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Labor Remember that these settings will only be validated when the employee clocks in from an order entry terminal. If the employee uses the Manager’s Terminal Clock In menu option, then these settings will be by-passed.

Fixed Labor Edit

After this option is selected from the Labor Configuration menu, the above prompt will be displayed. It is used for labor dollar calculation in hourly sales reports by using an average hourly wage instead of using the actual hourly wages of the employees working. This is useful if you wish employee wages to remain confidential, or if you wish to include wages for other, exempt employees (like Salaried Managers) to obtain more detailed labor figures. Use Fixed Labor: Check the box to enable this feature. Rate: Enter the Hourly Rate (in dollars) to use for Labor calculation on Hourly Sales reports.

Timeclock Report Configuration

After this option is selected from the Labor Configuration menu, the above prompt will be displayed. Here is where you can configure the options for the Timeclock Reports. You can configure the options for the three types of Timeclock reports: Today, Yesterday, and the report printed out during the Daily Close (if you have this option turned on.) The settings that you can set are:

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Labor Time Period to Report On

Today, Yesterday, Start of Week Until Now, or Start of Month Until Now

Include Dollar Amount for Excessive Break Times?

Yes or No

Show Break Violations?

Yes or No

Show Excess Break Time?

Yes or No

Prompt for Employee Number?

Yes or No

Prompt for Report Start Time?

Yes or No

Prompt for Report End Time?

Yes or No

Prompt for Sort Method?

Yes or No

Default Sort Method

Badge, Name, or SS Number

Include Employees that had No Time Worked?

Yes or No

When you first go into the configuration, you will editing the default settings. If you navigate using the NEXT button, you will be able to edit the options for Timeclock Report Printed During the Daily Close, Today, and Yesterday. In each report’s own settings page, you can additionally set each option to Use Default Line setting so that you do not have to individually set options for each report; You would only have to set the default settings.

Labor Staffing Chart

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Labor The Labor Staffing Chart indicates the ideal labor hours in relation to the dollar amount in sales. This chart is then used to calculate labor deviation figures for the Progressive Hourly Sales report. There is a chart available for each of the ten (10) possible day parts. The above screen is displayed when the feature is selected from the Labor Configuration menu. To select any day part, select the appropriate one from the dropdown menu. FROM: This field is not editable. It is displayed for your reference. TO: This field is where you enter the upper range of sales dollars for a particular labor deviation bracket. Remember the cents is preset to .99! HRS.: Here is where you enter how many labor hours would be required for the sales range. Our example shows that during breakfast hours (6am to 10:30am), no labor hours are required when there are no sales, but for every $50 increase in sales per hour, one more labor hour is required to accommodate for the increased sales.

Job Category Edit

This section is provided so that you can define different Job Categories. (Not be confused with Employee Type Descriptions.) You can define up to 100 different job categories. Displayed above are some of the most common categories. To change or add a job category, simply select a blank box (to add a new category) or select a used category (to edit a current category) and edit the text in the box. Press SUBMIT when you are done to complete your changes.

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Labor Scheduler

Controlling labor percentage (labor dollars / sales dollars) is one of the main concerns of managers in the Quick Service Restaurant (QSR) industry, and one of the main goals of SICOM Systems, Inc. The SICOM Systems Labor Scheduler program is one of our finest achievements in the war to lower labor percentages for QSR managers. The Labor Scheduler utilizes previous sales data in order to create accurate sales projections which are then used in conjunction with user defined labor staffing charts, or a comprehensive formula method to find the most efficient and cost effective way to assign shifts along your restaurant’s hours of operation. The result is a schedule of labor with the lowest possible labor percentage possible. The Labor Scheduler will show the schedules in three methods: 1. Daily Schedule Will show the manager all of the information concerning labor: The hours needed for each job, a timeline of the needed jobs, and a breakdown of the sales and labor information yielding a final labor percentage for the day. 2. Weekly Schedule (All Employees) Will display all of the employees scheduled for the set period (ex. 7 days) in order by their unique time card number, and the respective days the employees are scheduled. 3. Weekly Schedule (One Employee) Will display, after entering the unique time card number of the employee desired, the respective days the employee is scheduled. After the initial setup is completed, creating a schedule in the Labor Scheduler program consists of the following steps: •

Generate Sales Projections The Labor Scheduler needs to review previous sales data in order to produce accurate sales projections for the future days. You may also change the upcoming projections to adjust for an upcoming promotion, etc.

•

Generate Schedule(s) The Labor Scheduler uses the sales projections and user defined staffing charts, or the comprehensive formula method to create accurate, efficient schedules.

•

Assign Employees Keep the labor dollars low by placing the most cost effective employees on your schedules. 101

Labor •

Print Out Schedules Print schedules for Management use and Staff Positioning.

This is an optional software module for the SICOM SL-Series. If the Labor Scheduler menu options are available on your system, please refer to it’s documentation for details. If you would like more information about the Labor Scheduler software module, call SICOM Sales at 800-54-SICOM (800-547-4266) or email [email protected].

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Inventory Overview

Under Inventory, you can maintain your inventory items, post inventory received, transferred, wasted and physical counts, as well as Inventory Count and Recipe/Food Cost Reports. This is also where you will find the optional Production Control functions for creating production and build to/thaw charts and the Purchase Order (Electronic Ordering) functionality used to order supplies from your local distributor. Frequencies You will hear much about inventory "frequencies" as you read further. The following is a quick primer on the definition and use of "Frequency:" Frequency determines which items are displayed on the screens during an editing or reporting session. This is primarily used to identify items to be counted on a Daily, Weekly, or Monthly basis. There are several available frequencies for use. Normally, when editing or viewing records or reports, frequency 3 or 4 is selected to insure all regularly-counted items are displayed. Most of your inventory items will probably fall under the Monthly (3) frequency. The first four frequencies are cumulative. This means that if you choose to run a report, or post inventory for the weekly frequency, the items included will be all of the ones defined as "weekly" and "daily" frequency. Monthly would include monthly, weekly and daily. The fourth frequency, if selected, would include the monthly, weekly and daily items as well as any items defined as Frequency 4. Frequencies five through nine are "stand alone" frequencies, and will only include like items when selected. An eleventh frequency, ALL, is available in certain reports and edits so that you can have an easy way to view all inventory items at one time, regardless of posting schedule. Table 1. Frequency Listing 1

Daily

Includes only Freq 1 items.

2

Weekly

Includes Freq 1 and 2 items combined.

3

Monthly

Includes Freq 1, 2, and 3 items combined.

4

Four

Includes Freq 1, 2, 3, and 4 items combined.

5

Five

Only includes/displays Freq 5 items only.

6

Six

Only includes/displays Freq 6 items only.

7

Seven

Only includes/displays Freq 7 items only.

8

Eight

Only includes/displays Freq 8 items only.

9

Nine

Only includes/displays Freq 9 items only.

ALL

ALL

Will display all inventory items, regardless of frequency setting.

Frequency name descriptions may be edited in the Inventory Frequency Edit.

Selecting Inventory will present you with a sub-menu with several options.

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The edits and reports displayed on this screen are detailed in the chapter titled, Edits and Reports. The SETUP Menu button displayed will reveal several more options and edits available to help you fine-tune your inventory software and is covered in detail in the Configuration chapter of this manual. Purchase Orders are covered in Purchase Orders. Let’s start off with the most fundamental and important part of the inventory system, individual inventory item maintenance.

Inventory Maintenance This is where you create, edit and maintain the inventory ingredients used in recipes for the products you sell. Refer to the Part 3 section, Inventory Maintenance for detailed information.

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Inventory Configuration

For each inventory item that you have in your restaurant, an inventory item must be set-up and configured in the Inventory Maintenance screen. Many options provided in the Inventory Maintenance edit are user-configurable through other edits in the Inventory Setup menu. This chapter describes these user-configurable options.

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Inventory Options

This edit allows you to configure miscellaneous options for other inventory edits and reports. Editing This line shows you the edit that you are currently in. Received Default UOM Select the UOM to displayed by default when posting inventory recieved. User Can Change Received UOM Check this box to allow any user to change the default UOM when posting inventory received. If not checked, then the default, as defined above, will be the only option available. Default Received Sorting Method Select the default sorting method to use when posting and reporting inventory received. User Can Change Case Cost When Receiving Check this box to allow any user to change the Largest UOM Case Cost when posting inventory received. Physical Count Default UOM Select the UOM to displayed by default when posting the physical count. User Can Change Physical Count UOM Check this box to allow any user to change the default UOM when posting the physical count. If not checked, then the default, as defined above, will be the only option available.

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Inventory Default Physical Sorting Method Select the default sorting method to use when posting and reporting the physical count. Show Over Short On Physical Postings/Report Check this box if you wish to display the computed and over/short columns while posting the physical inventory counts. Waste Default UOM Select the UOM to displayed by default when entering waste. User Can Change Waste UOM Check this box to allow any user to change the default UOM when entering waste. If not checked, then the default, as defined above, will be the only option available. Default Waste Sorting Method Select the default sorting method to use when posting and reporting waste. Number of Rows per Postings Page Input the number of rows to display at one time when posting inventory. Allowable values range from 1 to 50. Match Inventory Transfers from N Days Ago Enter the amount of previous days the system should use when attempting to match transfers in and out. Enable Invoice Totals Check this box to display the invoice total entry field while posting inventory received, and invoice reconciliation totals on the received report. Default Purchase Order Method Select the default method for use with Purchase Orders. You can select Projection, Copy, or From Template.

Forecast Options

The system automatically creates sales and inventory projections each time the Daily Close is performed. These projections are used when creating Purchase Orders, allowing the system to accurately predict how much inventory will be used. This edit allows you to preset the length, in days, that the system will attempt to forecast sales and inventory usage for use when generating Purchase Orders. Editing This line details which option you are currently editing. Forecast Forward Days Input the total of days to forecast. (Default: 14)

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Inventory UOMs

There is an umlimited amount of UOM descriptions available for use. Many have already been defined with the most common units-of-measure that you use. This edit allows you to change the description of any pre-defined UOM that has been setup in your system. Editing This line details which option you are currently editing. Quick Search The Quick Search dropdown is used to quickly select another item you wish to edit. Simply touch, or click on the Quick Search button to display the dropdown. Locate the item you are looking for by pressing the up/down arrows (or page up/down), or press the first character in the description of the item you are looking for. If there are several items beginning with the same character, you may have to press the character repeatedly until you reach the one you are looking for. UOM ID This line details the unique identification number of the UOM being edited. Unit of Measure This line details the description of the UOM that will be used in the various edits and reports on the system. To change a description, use the Action buttons (First, Previous, Next, Last) to navigate to the UOM that you wish to modify. Input your change and press Submit save your change. If you wish to undo a change and have NOT pressed Submit already, you can press Reset to restore the previous description. You may also print a report that lists all of the UOMs defined on your system by pressing the Report button. To add a new UOM descriptor, press the New button, enter the descriptor name, and press Submit to save.

Inventory Categories

There is an unlimited amount of Category descriptions available for use. Several have already been defined with the most common used. This edit allows you to change the description of any Category that has been setup in your system or add new ones. Editing This line details which option you are currently editing.

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Inventory Quick Search The Quick Search dropdown is used to quickly select another item you wish to edit. Simply touch, or click on the Quick Search button to display the dropdown. Locate the item you are looking for by pressing the up/down arrows (or page up/down), or press the first character in the description of the item you are looking for. If there are several items beginning with the same character, you may have to press the character repeatedly until you reach the one you are looking for. Category ID This line details the unique identification number of the Category being edited. Category This line details the description of the Category that will be used in the various edits and reports on the system. To change a description, use the Action buttons (First, Previous, Next, Last) to navigate to the Category that you wish to modify. Input your change and press Submit save your change. If you wish to undo a change and have NOT pressed Submit already, you can press Reset to restore the previous description. To add a new Category to your current configuration, press the New button, enter the description of the new Category, then press Submit to save the new record. If you accidentally press the New button, or decide not to add a new record, simply press Cancel. You may also print a report that lists all of the Categories defined on your system by pressing the Report button.

Inventory Frequencies

There are 9 different Frequencies available for editing. They have already been pre-defined. This edit allows you to change the description of any pre-defined Frequency that has been setup in your system. Editing This line details which option you are currently editing. Quick Search The Quick Search dropdown is used to quickly select another item you wish to edit. Simply touch, or click on the Quick Search button to display the dropdown. Locate the item you are looking for by pressing the up/down arrows (or page up/down), or press the first character in the description of the item you are looking for. If there are several items beginning with the same character, you may have to press the character repeatedly until you reach the one you are looking for. Frequency This line details the description of the Frequency that will be used in the various edits and reports on the system. To change a description, use the Action buttons (First, Previous, Next, Last) to navigate to the Frequency that you wish to modify. Input your change and press Submit save your change. If you wish to undo a change and have NOT pressed Submit already, you can press Reset to restore the previous description. You may also print a report that lists all of the Frequencies defined on your system by pressing the Report button. 109

Inventory

Inventory Types

There is an unlimited amount of Type descriptions available for use. Several have already been defined with the most common used. This edit allows you to change the description of any Type that has been setup in your system or add new ones. Editing This line details which option you are currently editing. Quick Search The Quick Search dropdown is used to quickly select another item you wish to edit. Simply touch, or click on the Quick Search button to display the dropdown. Locate the item you are looking for by pressing the up/down arrows (or page up/down), or press the first character in the description of the item you are looking for. If there are several items beginning with the same character, you may have to press the character repeatedly until you reach the one you are looking for. Type This line details the description of the Type that will be used in the various edits and reports on the system. To change a description, use the Action buttons (First, Previous, Next, Last) to navigate to the Type that you wish to modify. Input your change and press Submit save your change. If you wish to undo a change and have NOT pressed Submit already, you can press Reset to restore the previous description. To add a new Type to your current configuration, press the New button, enter the description of the new Type, then press Submit to save the new record. If you accidentally press the New button, or decide not to add a new record, simply press Cancel. You may also print a report that lists all of the Types defined on your system by pressing the Report button.

Inventory Locations

There is an unlimited amount of Location descriptions available for use. Several have already been defined with the most common used. This edit allows you to change the description of any Location that has been setup in your system or add new ones. Editing This line details which option you are currently editing.

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Inventory Quick Search The Quick Search dropdown is used to quickly select another item you wish to edit. Simply touch, or click on the Quick Search button to display the dropdown. Locate the item you are looking for by pressing the up/down arrows (or page up/down), or press the first character in the description of the item you are looking for. If there are several items beginning with the same character, you may have to press the character repeatedly until you reach the one you are looking for. Location This line details the description of the Location that will be used in the various edits and reports on the system. To change a description, use the Action buttons (First, Previous, Next, Last) to navigate to the Location that you wish to modify. Input your change and press Submit save your change. If you wish to undo a change and have NOT pressed Submit already, you can press Reset to restore the previous description. To add a new Location to your current configuration, press the New button, enter the description of the new Location, then press Submit to save the new record. If you accidentally press the New button, or decide not to add a new record, simply press Cancel. You may also print a report that lists all of the Locations defined on your system by pressing the Report button.

Transfer Locations

The system has the ability to track your transfers, letting you see not only all of the items that have been transferred, but the ones that had been tranferred on a temporary basis were returned. In order to do this, you must configure all of the possible locations that you can transfer inventory to and from. This edit allows you to do this. In addition, if your Home Office utilizes SEMS (SICOM Enterprise Management Solution) for multiple locations, then this edit allows you to define each location’s SEMS identification. When configuring this section with the relevant locations in SEMS, transfers to/from will automatically update inventory totals at each of the transfer sites. Editing This line details which option you are currently editing. SEMS ID Input the location identification number as configured in SEMS. Name Input the name of the location that you will be transferring items to or from.

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Inventory Vendors

In order to successfully post inventory received and to accurately calculate your inventory costs, you need to have one or more Vendors setup in your system. A vendor can be a company, distributor, market, bakery, or any other business that provides you with the inventory stock you use to operate your business. This edit allows you to add or reconfigure any vendors that you deal with. The Vendors edit is divided into two groups. The top section consists of the Vendor ID and it’s contact information. The bottom section consists of the Electronic Ordering information section where you can configure the data required to connect and send orders electronically to your Vendor. If the bottom section is not displayed, then the SICOM Electronic Ordering software module may not be installed on your system. If this is the case, contact your System Administrator or SICOM Support at 800-54-SICOM (800-547-4266) for further information.

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Inventory Only Vendors that can communicate and receive purchase orders via the Amphire Electronic Ordering network can be setup for use with the SL-Series’s Electronic Ordering software.

Please note that only the Vendor’s name is required to be configured if you are not using SICOM’s Electronic Ordering software.

Editing This line displays the edit that you are currently in. Vendor ID This line details the unique identification number of the Vendor being edited. Vendor The name of the Vendor. Address, City, State, ZIP, and Phone Used the enter the address of the Vendor being edited.

Electronic Ordering Configuration Select an Amphire Distributor Select the distributor from which you receive your deliveries from. Node The Account or Restaurant ID number provided by your Vendor. PIN/Confirm PIN The 4-digit authorization code provided by your Vendor. Re-enter this PIN to confirm the entry. Primary Phone A modem telephone number used to connect to your Vendor’s network. This number is provided by your Vendor. (Amphire: 12083789261) Primary Baud Select the connection rate for the primary connection. (Default: 56k) Secondary Phone A backup, or secondary, modem telephone number used to connect to your Vendor’s network, and used if the primary number is unavailable to accept your order. CURRENTLY NOT USED. Secondary Baud Select the connection rate for the secondary connection. CURRENTLY NOT USED. Communications Port Select the communications port that the analog modem is connected to. (Default: 1)

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Inventory Next Order Number Input the next order number that should be used. This option should only be changed if directed to by your Vendor, your System Administrator, or SICOM Technical Support. Last Order Number Input the order number from the last order that was finalized and transmitted. This option should only be changed if directed to by your Vendor, your System Administrator, or SICOM Technical Support. Node, DC, Chain, and Store This information may be provided in the data sent to your restaurant when processing electronic orders. These items are displayed for informational purposes only. Order Days Check the corresponding box under each day that you regularly place an order. Delivery Days Check the corresponding box under each day that you regularly receive a delivery for each order that you place.

If the Primary or Secondary Phone numbers provided by your Vendor are considered long distance to your exchange, make sure that your modem line is capable of dialing long distance, and ensure that the appropriate long distance prefix is used (ex. 1 2083789261) in the setup fields.

Download Parts List

This option is used to initiate a download of a Vendor’s Parts List to your system. Select this menu only if directed to by your Vendor, your System Administrator, or SICOM Technical Support. Select your Vendor from the dropdown menu, and press SUBMIT. This "flags" your account as requiring an updated Parts List in the system. The next time the system dials out for a Purchase Order, a fresh copy of the Parts List will be downloaded. The dial-out will occur at the next quarter-hour and will continue every quarter-hour until completed. If this section is not displayed on your menu, the SICOM Electronic Ordering software module may not be installed on your system. If this is the case, contact your System Administrator or SICOM Support at 800-54SICOM (800-547-4266) for further information.

You may be required to perform Vendor Inventory Conversions again if the items in the Parts List do not match your defined Inventory Items!

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Vendor Inventory Conversions

These options allow you to match your Vendor’s sale items to your restaurant’s inventory. Once you have matched, or converted all of your Vendor’s items to inventory database, you can begin to post Inventory Received by Purchase Order and place Purchase Orders to your distributor using the forecasting features of the inventory system. You must have the Electronic Ordering software module installed on your system. If this is not the case, contact your System Administrator or SICOM Support at 800-54-SICOM (800-547-4266) for further information. Initially Converting All Items You will need to match all of your inventory items to a product sold by your vendor. Select the Vendor Inventory Conversions (Not Conv) button from the menu and a screen similar to what follows will be displayed.

Make converting easier! The system contains a utility to "match" Vendor Part numbers to the SICOM Part number as defined for each inventory item. If you’re SICOM inventory item’s Part number matches a Vendor’s Part number, the two will automatically be ’converted’ and matched to each other.

Select the Vendor which is configured for Electronic Ordering. Vendors which do not have a Electronic Ordering capability cannot be matched. Once the Vendor is selected, the first product on the Vendor’s item list, which is not matched, will be displayed. You have 4 options: •

Not Sure At This Point: Allows you to not match this item at this time. This item will appear again the next time you enter this edit.

•

Inventory Item Already Exists: If you know there is already an inventory item configured in the database, select this, and then select the inventory item from the dropdown menu that is enabled. 115

Inventory •

Never Going to Match: Select this if the item is one which you do not order from your Vendor.

•

New: Select this to match this to a new inventory item that you’ll create.

Matching to a New Inventory Item If you choose New from the list of choices, you will be shown an inventory maintenance screen similar to the one that follows.

See the Inventory Maintenance chapter for more information on the definitions of these fields. Enter in the information required, and press the SUBMIT, FIRST, NEXT, PREVIOUS, or LAST buttons to save your changes. Changing Items Already Converted If you need to change a matched inventory item once it has already been converted, you can select the Vendor Inventory Conversions (Conv) button from the menu to do so. You will see a screen similar to what follows will be displayed.

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You have 3 options to choose from: •

Inventory Item Already Exists: If you know there is already an inventory item configured in the database, select this, and then select the inventory item from the dropdown menu that is enabled.

•

Never Going to Match: Select this if the item is one which you do not order from your Vendor.

•

New: Select this to match this to a new inventory item that you’ll create.

Matching to a New Inventory Item If you choose New from the list of choices, you will be shown an inventory maintenance screen similar to the one that follows.

See the Inventory Maintenance chapter for more information on the definitions of these fields. Enter in the information required, and press the SUBMIT, FIRST, NEXT, PREVIOUS, or LAST buttons to save your changes. 117

Inventory

Vendor Conversion Report

To print a report of one, several or all of your Vendor’s products and their conversion status, select the Report button from either the Conversion edits. Vendor: Select the Vendor to run the report. Show: Choose from the following 4 choices: •

All: Show all items.

•

Converted: Show only the items matched.

•

Never Match: Show only the items marked as "Never Going to Match."

•

Not Converted: Show all of the items that have not been matched yet.

Format: Select from different report format types available: PDF, HTML, Text, or CSV. Once you select Submit, you will see the report or count sheet that you requested. The report displayed will be similar to what is shown below.

Figure 1. A sample Vendor Conversion report.

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Fast Convert From Part Number

Once you have downloaded your Vendor’s Part List, you can select this option to quickly "match" your Vendor’s Parts with your SICOM inventory.

Before continuing, ensure that all of your SICOM Inventory items have the "Part Number" field filled in with the correct Vendor Part number!

Select your Vendor from the dropdown menu, and press SUBMIT. The system will search your SICOM inventory items and match those items whose Part Number matches the Vendor’s Part Number.

Recipe Maintenance Here is where you create and maintain the recipes for the products you sell. Refer to the Part 3 section, Recipe Maintenance for details.

Physical Count Edit and Report Physical Count Edit

Under this option, you enter Physical counts in a spreadsheet fashion, where multiple items are presented on the screen. It does not allow posting of Waste or Received. Sorting Method: Used to select how you want to sort the items on-screen. You can select to sort by the Inventory Number, by Vendor, Location or Category, by your Vendor’s Part Number, GTIN Number, or by the Inventory item’s name as you have it entered. Inventory Units of Measure (UOM) to Display?: Select whether you wish to view all the different UOM’s that are defined for the items that you are posting or if you wish to view only the largest or smallest UOM’s. Display Inventory Items with Frequency: Select the inventory frequency to display. See the section, Frequencies located in the Introduction for more information. Only Show Items Not Posted?: Check this box if you would like to only view the Inventory Items that still need to be have a Physical Count posted. Once you select to Submit, you will see the posting screen. (A sample screen snapshot follows.) The columns labeled Computed Count and O/S Count (Over/Short) may or may not be displayed depending on the configuration of your system. To enable or disable the display of these columns, use the Inventory Options edit to do so. (You may need to contact your System Administrator or SICOM Technical Support at 800-54-SICOM (800547-4266) for assistance with this.) Also, the number of items displayed can be adjusted as well. You can view up to 50 items at a time.

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Figure 2. The Physical Count data input screen.

You will see the Inventory Number and Name, Location, and primary Vendor name along with UOM(s) that you selected to view. Next, you will see the a Total Quantity column, Computed Count column, and a O/S Count column. If you have multiple vendors configured for an inventory item, or multiple locations, you will see a disclosure triangle to the right of the location displayed. Click on this triangle to "expand" the selection. Once expanded, any other configured vendors and UOM(s) will be displayed as well. Click the triangle again to "close" the expanded view.

Figure 3. "Disclosure Triangles."

Please note that if any inventory item has "Don’t Count Smallest UOM" checked AND the item does not have any larger UOMs defined, you will NOT see the item available to post a count.

The Total column displays the total count of the item that you have entered. The Computed Count column is the calculated quantity that you should have on-hand, based on the following formula: Opening + Received + Transfer In - Transfer Out - Waste - Sold = Computed Count

The O/S Count column will display the over or short count of items once you have entered a physical count. Enter your ending Physical Counts for each item using the UOM box(es) that are shown for each item. The UOM name is displayed to the right of the box, so that you can have a reference as to how to enter your counts. If there are multiple boxes displayed, the largest counting unit will be displayed to the left, smaller counting units displayed to the right of that, finally ending with the smallest counting unit to the far right. Posting a Physical Count for any inventory item will replace, not add to, any postings you might have made previously during the current business day. 120

Inventory Do not enter the same amount in different fields. If you are posting 1 case of fries (which, for example purposes, consists of 6 bags each holding 6 pounds of fries) and in the posting screen, there is a box for the case, bag, and pound, enter only 1 case - or 6 bags - or 36 pounds - NOT the same in each of the fields at the same time.

Physical Count Report

Under this option, you may view or print out a copy of the counts that you have already entered, or print out a count sheet that you can use to fill in your counts so posting the physical count is easier. Date: You may select today’s Business Date data, yesterday’s, or a custom date range to be used for the report. View as Blank Count Sheet: Check this box if you wish to view or print a count sheet. Sorting Method: Used to select how you want to sort the items on-screen. You can select to sort by the Inventory Number, by Vendor, Location or Category, by your Vendor’s Part Number, GTIN Number, or by the Inventory item’s name as you have it entered. Inventory Units of Measure (UOM) to Display?: You can select to view all the different UOM’s that are defined for the items that you are posting or only the largest or smallest UOM’s. Display Inventory Items with Frequency: Select the inventory frequency to display. See the section, Frequencies located in the Introduction for more information. Only Show Items Not Posted?: Check this box if you would like to only view the Inventory Items that still need to be have a Physical Count posted. Format: Select from different report format types available: PDF, HTML, Text, or CSV.

Default options for this report can be set in the Inventory Options edit.

Once you select Submit, you will see the report or count sheet that you requested. If you have selected to view a report, the report will be similar to what follows.

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Figure 4. A sample Physical Count report.

Received Edit and Report Received Edit

Under this option, you enter the physical counts of the inventory items that you have received. It does not allow posting of Waste or ending Physical Counts. 122

Inventory Selecting the Session Type Once you select Received Edit from the Inventory menu, you need to determine which type of receiving session you will be performing. You can choose to Start A New Receiving Session (WITHOUT a Purchase Order), Start A New Receiving Session (WITH a Purchase Order), or Return to an Existing Received Session. Please note that all described options may not appear to you under certain circumstances. For example, if there aren’t any Purchase Orders stored on the system, you will not be able to receive against a PO. To begin a NEW receiving session WITHOUT A PURCHASE ORDER, select Start New Session from the dropdown menu, and enter the following information: New Session Name: The session’s name. Use something descriptive, like the date and/or vendor order number, to uniquely reference this session later. New Session Vendor: The name of the Vendor from whom you are receiving inventory. Select one from the dropdown menu. New Session Comment: A general comment about the received session that you may reference later. Not required for a receiving session. New Session Invoice Total: Input the total dollar amount of the invoice. This is used (if displayed) to compare to the total amount received after posting a purchase order or other receives to ensure all items have been properly input. To begin a receiving session WITH A PURCHASE ORDER, select the appropriate Purchase Order number from the Session dropdown and enter the following information: New Session Name: The session’s name. This field will be prefilled with a generic name, though you can input another to uniquely reference this session later. New Session Comment: A general comment about the received session that you can reference later. Not required for a receiving session. New Session Invoice Total: Input the total dollar amount of the invoice. This is used (if displayed) to compare to the total amount received after posting a purchase order or other receives to ensure all items have been properly input. Enter Only Discrepancies?: This checkbox will allow you, if selected, to input only any amounts that differ from the original Purchase Order, and automatically enter the amount received for every other item on the the Purchase Order. To RETURN to an EXISTING receiving session, select the appropriate session from the Session dropdown and answer the following question: Enter Only Discrepancies?: This checkbox will allow you, if selected, to input only any amounts that differ from the original posting session, and automatically keep previous amounts entered.

Default options for this edit can be set in the Inventory Options edit.

Regardless of which session type you choose, you can always select which inventory items are displayed and how they are sorted. The choices are the same as those you have when posting the Physical Count: Display Inventory Items with Frequency: Select the inventory frequency to display. See the section, Frequencies located in the Introduction for more information. Inventory Units of Measure (UOM) to Display?: You can select to view all the different UOM’s that are defined for the items that you are posting or only the largest or smallest UOM’s. Sorting Method: Used to select how you want to sort the items on-screen. You can select to sort by the Inventory Number, by Vendor, Location or Category, by your Vendor’s Part Number, GTIN Number, or by the Inventory item’s name as you have it entered. Posting the Data Once you select to Submit, you will see the posting screen. (A sample screen snapshot follows.) The column labeled Price/Largest UOM may or may not be displayed depending on the configuration of your system. This 123

Inventory field allows you to directly enter the cost of the largest UOM (usually the "case") of the items that you are receiving now. Enter the new price here and the system will automatically value the current received inventory and the UOM to the price that was entered. This feature allows you to keep an accurate valuation of your inventory. If there is a price change, be sure change it here as you receive your deliveries. To enable or disable the display of these columns, contact your System Administrator. The number of total number items displayed on each screen can be adjusted by your System Administrator as well. You can view up to 50 items at a time.

Figure 5. The data input screen for Receiving Inventory.

You will see the Inventory Number and Name, the sort filter, and the UOM(s) that you selected to view. If you have multiple vendors configured for an inventory item, you will only see the cost and counting units (UOM’s) for the Vendor that you are receiving from. Next, you will see the Total Quantity field, which shows you the amount (in smallest UOM) of inventory received. Enter your Received totals for each item using the UOM box(es) that are shown for each item. The UOM name is displayed to the right of the box, so that you can have a reference as to how to enter your counts. If there are multiple boxes displayed, the largest counting unit will be displayed to the left, smaller counting units displayed to the right of that, finally ending with the smallest counting unit to the far right. Posting a Received Count for any inventory item will replace, not add to, any postings you might have made previously during the current business day.

Do not enter the same amount in different fields. If you are posting 1 case of fries (which consists of 6 bags each holding 6 pounds of fries) and in the posting screen, there is a box for the case, bag, and pound, enter only 1 case - or 6 bags - or 36 pounds - NOT the same in each of the fields at the same time.

Entering Only Discrepancies If you choose to Enter Only Discrepancies, you will see a different posting screen. (A sample screen snapshot follows.) This edit shows you any previously input inventory received, or the amount of inventory scheduled to 124

Inventory be received from a Purchase Order, and allows you to select only the items whose received count has changed since. Select the inventory item from the "Select an Item" dropdown. Enter the new received total and the Price per Largest UOM (if displayed and if needed). As each field is changed, the inventory’s line item displayed below will change, reflecting updated total and cost. Press the Submit button to save your changes! Nothing will be saved unless you press submit! Any modified lines are displayed in a bold font for easier review.

Figure 6. Posting screen when only entering discrepancies.

Received Report

Under this option, you can view or print out a copy of the counts that you have already entered, or print out a count sheet that you can use to fill in your received counts to make posting the data easier. Date: You can select today’s Business Date data, yesterday, or input a custom date to print out the Received report. View as Blank Count Sheet?: Check this box if you wish to view or print a count sheet. Vendor: Select the Vendor to display the Received report. This causes the system to display only the receive sessions from the selected Vendor. 125

Inventory Sorting Method: Used to select how you want to sort the items on-screen. You can select to sort by the Inventory Number, by Vendor, Location or Category, by your Vendor’s Part Number, GTIN Number, or by the Inventory item’s name as you have it entered. Inventory Units of Measure (UOM) to Display?: This field is preset to Largest Only. Display Inventory Items with Frequency: Select the inventory frequency to display. Format: Select from different report format types available: PDF, HTML, Text, or CSV.

Default options for this report can be set in the Inventory Options edit.

Press Submit. You will prompted for one more piece of information. The session to report on. Select the session from the dropdown. Once you select the session, press Submit, you will see the report or count sheet that you requested. If you have selected to view a report, the report will be similar to what follows.

Figure 7. A sample Received report.

Figure 8. If you chose to enter the "New Session Invoice Total" while posting the received items, the input total and the calculated total will be displayed at the end of the report.

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Waste Edit and Report Waste Edit

Under this option, you enter Waste counts. It does not allow posting of your Received or Physical counts. Sorting Method: Used to select how you want to sort the items on-screen. You can select to sort by the Inventory Number, Primary Location, Category, by your Vendor’s Part Number, GTIN Number, or by the Inventory item’s name as you have it entered. Inventory Units of Measure (UOM) to Display?: Select whether you wish to view all the different UOM’s that are defined for the items that you are posting or if you wish to view only the largest or smallest UOM’s. Normally, raw product waste is entered using the smallest counting unit (i.e. each, slice, patty, etc.) Display Inventory Items with Frequency: Select the inventory frequency to display. See the section, Frequencies located in the Introduction for more information. Default options for this edit can be set in the Inventory Options edit.

Once you select to Submit, you will see the posting screen. The layout is similar to those on the Physical Count and Received Edits.

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Figure 9. The data input screen for Inventory Waste.

You will see the Inventory Number and Name, along with UOM(s) that you selected to view. Next, you will see the a Total Quantity column which displays the total amount of wasted inventory (in smallest UOM.) Enter your Waste counts for each item using the UOM box(es) that are shown for each item. The UOM name is displayed to the right of the box, so that you can have a reference as to how to enter your counts. If there are multiple boxes displayed, the largest counting unit will be displayed to the left, smaller counting units displayed to the right of that, finally ending with the smallest counting unit to the far right, in the Total Quantity column. Any waste entry you make is cumulative, and will be added to any previous postings that you might have made earlier in the current business day.

Waste amounts are depleted from inventory totals as defined in each item’s configuration - either FIFO or LIFO.

Do not enter the same amount in different fields. If you are posting 1 case of fries (which, for example purposes, consists of 6 bags each holding 6 pounds of fries) and in the posting screen, there is a box for the case, bag, and pound, enter only 1 case - or 6 bags - or 36 pounds - NOT the same in each of the fields at the same time.

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Waste Report

Under this option, you can view or print out a copy of the counts that you have already entered, or print out a count sheet that you can use to fill in your counts so posting the waste count is easier. Date: You can select today’s Business Date data, yesterday’s, or a custom date to be used for the report. View as Blank Count Sheet: Check this box if you wish to view or print a count sheet. Sorting Method: Used to select how you want to sort the items on-screen. You can select to sort by the Inventory Number, Location or Category, by your Vendor’s Part Number, GTIN Number, or by the Inventory item’s name as you have it entered. Inventory Units of Measure (UOM) to Display?: You can select to view all the different UOM’s that are defined for the items that you are posting or only the largest or smallest UOM’s. Display Inventory Items with Frequency: Select the inventory frequency to display. See the section, Frequencies located in the Introduction for more information. Format: Select from different report format types available: PDF, HTML, Text, or CSV.

Default options for this report can be set in the Inventory Options edit.

Once you select Submit, you will see the report or count sheet that you requested. If you have selected to view a report, the report will be similar to what is shown below.

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Figure 10. A sample Waste report. The Frequently Wasted report’s layout is identical to this report as well.

Frequently Wasted Items Edit and Report Frequently Wasted Items Edit

The Frequently Wasted edit is used to post waste counts for inventory items that are considered a "Frequently Wasted" item. Items displayed in this edit will only consist of those that have the "Frequently Wasted" checkbox checked in the Inventory Maintenance edit. Display Inventory Items with Frequency: Select the inventory frequency to display. See the section, Frequencies located in the Introduction for more information. Inventory Units of Measure (UOM) to Display?: Select whether you wish to view all the different UOM’s that are defined for the items that you are posting or if you wish to view only the largest or smallest UOM’s. Normally, raw product waste is entered using the smallest counting unit (i.e. each, slice, patty, etc.) 130

Inventory Sorting Method: Used to select how you want to sort the items on-screen. You can select to sort by the Inventory Number, Primary Location, Category, by your Vendor’s Part Number, GTIN Number, or by the Inventory item’s name as you have it entered. Once you select to Submit, you will see the posting screen. The layout is similar to those on the Waste edit.

Figure 11. The data input screen for Frequently Wasted Items.

You will see the Inventory Number and Name, along with UOM(s) that you selected to view. Next, you will see the a Total Quantity column which displays the total amount of wasted inventory (in smallest UOM.) Enter your Waste counts for each item using the UOM box(es) that are shown for each item. The UOM name is displayed to the right of the box, so that you can have a reference as to how to enter your counts. If there are multiple boxes displayed, the largest counting unit will be displayed to the left, smaller counting units displayed to the right of that, finally ending with the smallest counting unit to the far right, in the Total Quantity column. Any waste entry you make is cumulative, and will be added to any previous postings that you might have made earlier in the current business day.

Do not enter the same amount in different fields. If you are posting 1 case of fries (which, for example purposes, consists of 6 bags each holding 6 pounds of fries) and in the posting screen, there is a box for the case, bag, and pound, enter only 1 case - or 6 bags - or 36 pounds - NOT the same in each of the fields at the same time.

Frequently Wasted Items Report

Under this option, you can view or print out a copy of the counts that you have already entered, or print out a count sheet that you can use to fill in your counts so posting the waste count is easier. Inventory Units of Measure (UOM) to Display?: You can select to view all the different UOM’s that are defined for the items that you are posting or only the largest or smallest UOM’s.

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Inventory Sorting Method: Used to select how you want to sort the items on-screen. You can select to sort by the Inventory Number, Location or Category, by your Vendor’s Part Number, GTIN Number, or by the Inventory item’s name as you have it entered. View as Blank Count Sheet: Check this box if you wish to view or print a count sheet. Date: You can select today’s Business Date data, yesterday’s, or a custom date to be used for the report. Format: Select from different report format types available: PDF, HTML, Text, or CSV. Once you select Submit, you will see the report or count sheet that you requested. If you have selected to view a report, the report will be similar to what is shown below.

Figure 12. A sample Frequently Wasted items report.

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Inventory Report

The Inventory Analysis Report displays the accumulated totals for the selected items over the sales period reported. These totals include opening, transfers, waste, over/short and ideal/actual usage totals, as well as dollar costs. Totals may be for closed inserts, or current, up-to-the-minute sales. Date Range: Select the date range for which you wish the report to be run. Several default ranges are preset in the dropdown menu, including: •

Current Business Date - Today’s data only.

•

Yesterday - Yesterday’s data.

•

Week to Date - Data from Sunday until now.

•

Week to Date (Yesterday) - Data from Sunday until last night.

•

Last 7 Days - The last 7 days of data ending with yesterday.

•

Last Week - The previous week from Sunday to Saturday.

•

Month to Date - From the first of the month until now.

•

Year to Date - From January 1st until now.

•

Custom** - This will enable the date fields and allow you to select any date range that you wish. **Please note that the report will only display data for days in which you have sales saved on the system.

Business Date Data: Options include: All or Closed. If selecting a date range that includes today’s data, then this selection will determine which sales data from today will be included. All will include sales data from all of the inserts currently logged in, off, deactivated, and closed. Closed will ONLY include sales data from closed inserts. 133

Inventory Sort By: Used to select how you want to sort the items in the report. You may sort by the Inventory Number, by Vendor, Location or Category, by your Vendor’s Part Number, GTIN Number, or by the Inventory item’s name as you have it entered. Frequency: If you wish to display only the items from a specific frequency, select the frequency from the dropdown. See the section, Frequencies located in the Introduction for more information. Print Expanded Report: Check this box to display additional information for each inventory item, including the UOM cost, dollar value for each equivalent count, actual counts, and usage per $1000. Include GTIN, Vendor & Location: Check this box to display each item’s GTIN, Vendor, and Storage Locations. Filter By: You may select to filter the report by category or by individual inventory items. Select either Category or Inventory Name to do so. Once selected, choose from one of the following two areas: Category Search Parameters will be enabled if you chose "Filter By: Category" above. Select a category from the dropdown menu. Inventory Search Parameters will be enabled if you chose "Filter By: Inventory Name" above. Select one or more items to run the report on.

Selecting more than one item from the list box To select several items from this list, hold down the CTRL and click each individual item name. Each item will stay highlighted when you click the next name. To gather several items in a row, click the first item. Then hold down the SHIFT as you click the last one. You can also use the ARROW as you hold SHIFT to make the selection as well. When finished, those two items will be highlighted, as well as everything in between.

Format: Select from different report format types available: PDF, HTML, Text, or CSV.

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Figure 13. A sample Inventory Analysis report.

Recipe / Food Cost Report

This report prints each selected PLU item and the recipe associated with it. The current retail price, current cost and cost percentage is printed in addition to the inventory ingredients including portion, unit cost, item cost and percentage of retail cost. 135

Inventory To select several items from this list, hold down the CTRL and click each individual item name. Each item will stay highlighted when you click the next name. To gather several items in a row, click the first item. Then hold down the SHIFT as you click the last one. You can also use the ARROW as you hold SHIFT to make the selection as well. When finished, those two items will be highlighted, as well as everything in between. Expand Recipes: Check this box to display the full-detail recipe information for any recipes that may be included as a part of the reported recipes. Format: Select from different report format types available: PDF, HTML, Text, or CSV.

Figure 14. A sample Recipe / Food Cost report.

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Variance Report

The Inventory Variance report details any variances that you have in inventory, for the items selected, over the time period you choose. Date Range: Select the date range for which you wish the report to be run. Several default ranges are preset in the dropdown menu, including: •

Current Business Date - Today’s data only.

•

Yesterday - Yesterday’s data.

•

Week to Date - Data from Sunday until now.

•

Week to Date (Yesterday) - Data from Sunday until last night.

•

Last 7 Days - The last 7 days of data ending with yesterday.

•

Last Week - The previous week from Sunday to Saturday.

•

Month to Date - From the first of the month until now.

•

Year to Date - From January 1st until now.

•

Custom** - This will enable the date fields and allow you to select any date range that you wish. **Please note that the report will only display data for days in which you have sales.

Business Date Data: Options include: All or Closed. If selecting a date range that includes today’s data, then this selection will determine which sales data from today will be included. All will include sales data from all of the inserts currently logged in, off, deactivated, and closed. Closed will ONLY include sales data from closed inserts. Order By: Used to select how you want to sort the items in the report. You can select to sort by the Count, where the items with the greater variance per UOM are listed first, or by the Amount, where the items with the greater variance in dollars are listed first. 137

Inventory Frequency: If you wish to display only the items from a specific frequency, select the frequency from the dropdown. See the section, Frequencies located in the Introduction for more information. Filter By: You can select to additionally filter the report by category or by individual inventory items. Select either Category or Inventory Name to do so. Once selected, choose from one of the following two areas: Category Search Parameters will be enabled if you chose "Filter By: Category" above. Select a category from the dropdown menu. Inventory Search Parameters will be enabled if you chose "Filter By: Inventory Name" above. Select one or more items to run the report on.

Selecting more than one item from the list box To select several items from this list, hold down the CTRL and click each individual item name. Each item will stay highlighted when you click the next name. To gather several items in a row, click the first item. Then hold down the SHIFT as you click the last one. You can also use the ARROW as you hold SHIFT to make the selection as well. When finished, those two items will be highlighted, as well as everything in between.

Format: Select from different report format types available: PDF, HTML, Text, or CSV.

Figure 15. A sample Inventory Variance report.

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Sales / Waste Report

The Sales/Waste report details waste totals versus sales totals. Date Range: Select the date range for which you wish the report to be run. Several default ranges are preset in the dropdown menu, including: •

Current Business Date - Today’s data only.

•

Yesterday - Yesterday’s data.

•

Week to Date - Data from Sunday until now.

•

Week to Date (Yesterday) - Data from Sunday until last night.

•

Last 7 Days - The last 7 days of data ending with yesterday.

•

Last Week - The previous week from Sunday to Saturday.

•

Month to Date - From the first of the month until now.

•

Year to Date - From January 1st until now.

•

Custom** - This will enable the date fields and allow you to select any date range that you wish. **Please note that the report will only display data for days in which you have sales saved on the system.

Business Date Data: Options include: All or Closed. If selecting a date range that includes today’s data, then this selection will determine which sales data from today will be included. All will include sales data from all of the inserts currently logged in, off, deactivated, and closed. Closed will ONLY include sales data from closed inserts. Frequency: If you wish to display only the items from a specific frequency, select the frequency from the dropdown. See the section, Frequencies located in the Introduction for more information. Filter By: You can select to additionally filter the report by category or by individual inventory items. Select either Category or Inventory Name to do so. Once selected, choose from one of the following two areas: Category Search Parameters will be enabled if you chose "Filter By: Category" above. Select a category from the dropdown menu. 139

Inventory Inventory Search Parameters will be enabled if you chose "Filter By: Inventory Name" above. Select one or more items to run the report on.

Selecting more than one item from the list box To select several items from this list, hold down the CTRL and click each individual item name. Each item will stay highlighted when you click the next name. To gather several items in a row, click the first item. Then hold down the SHIFT as you click the last one. You can also use the ARROW as you hold SHIFT to make the selection as well. When finished, those two items will be highlighted, as well as everything in between.

Format: Select from different report format types available: PDF, HTML, Text, or CSV.

Figure 16. A sample Sales/Waste report.

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Transaction Report

This report details all transactions made to your inventory for the items selected, over a time period that you choose. This report is very helpful in determining the source of any discrepancies that you may encounter. Date Range: Select the date range for which you wish the report to be run. Several default ranges are preset in the dropdown menu, including: •

Current Business Date - Today’s data only.

•

Yesterday - Yesterday’s data.

•

Week to Date - Data from Sunday until now.

•

Week to Date (Yesterday) - Data from Sunday until last night.

•

Last 7 Days - The last 7 days of data ending with yesterday.

•

Last Week - The previous week from Sunday to Saturday.

•

Month to Date - From the first of the month until now.

•

Year to Date - From January 1st until now.

•

Custom** - This will enable the date fields and allow you to select any date range that you wish. **Please note that the report will only display data for days in which you have sales saved on the system.

Frequency: If you wish to display only the items from a specific frequency, select the frequency from the dropdown. Filter By: You can select to additionally filter the report by category or by individual inventory items. Select either Category or Inventory Name to do so. Once selected, choose from one of the following two areas: Category Search Parameters will be enabled if you chose "Filter By: Category" above. Select a category from the dropdown menu. Inventory Search Parameters will be enabled if you chose "Filter By: Inventory Name" above. Select one or more items to run the report on.

141

Inventory Selecting more than one item from the list box To select several items from this list, hold down the CTRL and click each individual item name. Each item will stay highlighted when you click the next name. To gather several items in a row, click the first item. Then hold down the SHIFT as you click the last one. You can also use the ARROW as you hold SHIFT to make the selection as well. When finished, those two items will be highlighted, as well as everything in between.

Format: Select from different report format types available: PDF, HTML, Text, or CSV.

Figure 17. A sample Inventory Transaction report.

Transfer Menu If you transfer inventory between restaurants, you can record those transactions here. The items, quantities and restaurant transferred from (or to) will be included on the Transfer and ICR Reports. The system has the ability to track your transfers, letting you see not only all of the items that have been transferred, but the ones that had been tranferred on a temporary basis were returned. In order to do this, you must configure all of the possible locations that you can transfer inventory to and from. Refer to the Transfer Locations edit for more information.

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Both the Transfer In and Transfer Out features work relatively the same, except Transfer In is used when you bring in inventory from another restaurant, and the Transfer Out feature is used when you transfer inventory out to another restaurant.

Transfer In

Inventory Item: Select the inventory item that you are transferring from the dropdown. If the item is not included in the list, then you may not perform a transfer with that item. Vendor: As Inventory Items are selected, the vendor dropdown is updated to include the vendor(s) assigned to that item. If more than one vendor is assigned, make sure to select the proper one as the cost and quantity associated with the item may differ. UOM: As Inventory Items are selected, the Unit of Measure (UOM) dropdown is updated to include the units that are defined for that item, for each vendor. Make sure you select the correct UOM. Quantity: This field is where you enter the numeric amount of inventory being transferred. In our example above, 36 pounds of Fries are being transferred. Cost: After selecting the Vendor, UOM and Quantity, this field will display the value of the inventory being transferred. This field is also used to set the value of items being transferred if the transfer is a Sale. Transaction Type: Select: •

Loan if you plan of returning this item at a later date.

•

Sale if you will not be returning this item.

From: Select the restaurant of location where the item is being transferred from.

The system has the ability to track your transfers, letting you see not only all of the items that have been transferred, but the ones that had been tranferred on a temporary basis were returned. In order to do this, you must configure all of the possible locations that you can transfer inventory to and from. Refer to the Transfer Locations edit for more information.

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Inventory Comment: Enter any comments that will help explain the reason for the transfer.

Transfer Out

Inventory Item: Select the inventory item that you are transferring from the dropdown. If the item is not included in the list, then you may not perform a transfer with that item. UOM: As Inventory Items are selected, the Unit of Measure (UOM) dropdown is updated to include the units that are defined for that item, for each vendor. Make sure you select the correct UOM. Quantity: This field is where you enter the numeric amount of inventory being transferred. In our example above, 200 Burger Patties are being transferred. Transaction Type: Select: •

Loan if this item is planned on being returned at a later date.

•

Sale if this item will not be returned.

•

Charity if you are giving it away.

To: Select the restaurant of location where the item is being transferred to.

The system has the ability to track your transfers, letting you see not only all of the items that have been transferred, but the ones that had been tranferred on a temporary basis were returned. In order to do this, you must configure all of the possible locations that you can transfer inventory to and from. Refer to the Transfer Locations edit for more information.

Comment: Enter any comments that will help explain the reason for the transfer.

Transfer Report

144

Inventory The system retains inventory Transfer information for a period up to 13 months. To view a report on previous Transfers, select this report. Date Range: Select the date range for which you wish the report to be run. Several default ranges are preset in the dropdown menu, including: •

Current Business Date - Today’s data only.

•

Yesterday - Yesterday’s data.

•

Week to Date - Data from Sunday until now.

•

Week to Date (Yesterday) - Data from Sunday until last night.

•

Last 7 Days - The last 7 days of data ending with yesterday.

•

Last Week - The previous week from Sunday to Saturday.

•

Month to Date - From the first of the month until now.

•

Year to Date - From January 1st until now.

•

Custom** - This will enable the date fields and allow you to select any date range that you wish. **Please note that the report will only display data for days in which you have sales saved on the system.

Subtotal By: Options include: •

None - No subtotaling. All transfers will be shown individually.

•

Day - Transfers will be subtotaled by day.

•

Week - Transfers will be subtotaled by week.

•

Month - Transfers will be subtotaled by month.

Format: Select from different report format types available: PDF, HTML, Text, or CSV.

Figure 18. A sample Transfer Report indicating what was transferred, how it was transferred and to whom it was transferred.

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Inventory

Purchase Orders

The Purchase Order button will direct you to the menu where you can create, modify, and send purchase orders. This menu replaces the previously named "Electronic Ordering" menus. If you receive inventory from a vendor that supports electronic ordering over the Amphire ordering network, and you subscribe to the service, you can send the purchase orders that you create to your vendor.

Starting Out

When first entering the Purchase Order screen, you will see the above prompt. From this prompt, you can Create a New Purchase Order, Modify an Unsent Purchase Order, Match SICOM Inventory to Vendor Part Numbers (if you have SICOM’s Electronic Ordering software installed), and Review Previous Purchase Orders. Before creating a Purchase Order, you need to know a few things first. What is the Purchase Order number to use? What method will you use? You also need to know the date when you will be placing the order, when will it be delivered, and to what date the delivered supplies must last. Once you have all of this information, you can begin. Create a New Purchase Order: Select this option to begin a new Purchase Order. When creating a new Purchase Order, you also have to select the Vendor which you will be placing the order with, and the Method that the system will use to help you calculate your order. •

Projection - The system will prepare a need forecast for each inventory item based on your current inventory count, the predicted usage based on the PO Forecast Method in Inventory Maintenance, the amount of days which these items should last (based on the date set for the Purchase Order), and the Minimum Stocking Level (By Smallest UOM) amount (also defined in Inventory Maintenance.) This calculated "needed" amount will be displayed on the actual Purchase Order entry screen. The formula derived from the statement above is: (Opening - Projected Usage [over "Last To" days] - Minimum On-Hand) / Case Count = Order Amount

The Order Amount (Recommended Quantity) will always be rounded UP to the next higher whole number.

146

Inventory

•

Copy - This method will simply copy the contents of the previous Purchase Order for this vendor into your new one.

•

From Template - The system will use the amount set in the Template Order Quantity (Largest UOM) field from Inventory Maintenance as the recommended order quantity on the actual Purchase Order screen.

Modify an Unsent Purchase Order: Select this option to continue or modify a Purchase Order that has already been started, but not finalized. Review Previous Purchase Orders: This is used to review or print out any Purchase Orders that have already been finalized. No changes can be made. Show Purchase Orders Between (Order Date): If you choose to Review Previous Purchase Orders, this field will be enabled for you to perform a search on the previous Purchase Orders you wish to view. You can select one of the preset date ranges, or manually input one using the calendar icons.

Please Note! Purchase Orders can only be viewed by the Order Date! (The date that you placed the order.)

If you see the above error message displayed, review the section, Vendor Inventory Conversions. This means there are still Vendor items that have not been specifically matched, or marked that you will never order. You will not be able to place orders for any Vendor items that have not been mapped.

Create a New Purchase Order After selecting Create a New Purchase Order from the main Purchase Order screen, the following prompt will be displayed. Here is where you enter the specifics of the Purchase Order that you are creating.

PO Number: The Purchase Order number to use. This number MUST be unique to any other Purchase Orders placed with the system. Comment: Optionally type in a comment for this order. Order Date: Use the calendar icon to select (or input manually) the date when you will be placing this order. 147

Inventory Delivery Date: Use the calendar icon to select (or input manually) the date when this order will be delivered to your restaurant. Supplies Must Last To: Use the calendar icon to select (or input manually) the date which this delivery’s supplies must last to. If you are using the Copy method to create this Purchase Order, you will have two additional options displayed:

Copy Last PO: Check this box to copy the contents of the last Purchase Order placed onto this current Purchase Order. Select a PO: If the Copy Last PO is NOT checked, this dropdown menu will be available for you to select any previously completed Purchase Order to use to copy to the current PO.

Editing the New Purchase Order Once you have entered all of the necessary information, you will see the actual Purchase Order entry screen. (A sample screenshot is displayed on the following page.) At the top of the screen, the Purchase Order summary information is displayed. The Vendor, Comment, and PO Dates are displayed. Below all of this, the order form is displayed. The order form shows each item (or Vendor part, if using Electronic Ordering with all parts matched) on a row containing the Part Number, Name, Needed Amount, Recommended Quantity, and the Count per Largest UOM. Below this row is a brief recap of some of the data that the system used in calculating the Recommended Amount.

148

•

Opening Balance - The Opening Inventory Balance as of the day you created the Purchase Order.

•

On-Truck - Any undelivered inventory that has yet to be delivered from any previous Purchase Orders.

•

Recipe Proj. - The amount projected to be used (based on recipe calculations) over the time span that this order must last.

•

Avg. Proj. - The average daily projected usage over the time span that this order must last.

Inventory

You can choose to accept the Recommended Quantity, or replace it with an amount of your choosing. Review each item in the list, determine what your order quantity will be, and input the amount. Once you are done with entering the order quantities for each item, press the appropriately named Done button at the top of the order. This will finalize your order. Once the order is finalized, you will not be able to make any changes to it.

If you have accidentally created a Purchase Order and did not want to, or if you simply wish to start over again, press the Delete button at the top of the page to delete this Purchase Order from the system.

After finalizing your order, you will have the opportunity to print your order. Press the Print button to do so. A report will be displayed on-screen that you can print. If you have Electronic Ordering installed, press the Send Purchase Order Electronically button to queue your 149

Inventory order for electronic delivery to your vendor. Be sure that your system’s modem is turned on, and is connected to the phone line. Once the order has been successfully transmitted and accepted, a confirmation message will appear.

If Electronic Ordering is not installed, you will not see the Send Purchase Order Electronically button as shown in the previous image.

Figure 19. A sample Purchase Order report displayed after finalizing and printing.

Modify an Unsent Purchase Order If you select Modify an Unsent Purchase Order, the a prompt similar to the following will appear. Select the Purchase Order which you wish to modify and press the Next button.

150

Inventory The Purchase Order will be displayed. Edit the fields you need to, then press the Done button to complete your changes. You will be given the opportunity to print and/or send your order electronically as detailed in the previous chapter.

Review Previous Purchase Orders Once you select to Review Previous Purchase Orders, you will see a prompt similar to the following:

Select the Purchase Order from the dropdown list, and select an option to either view the order normally or to display the inventory analysis of each projection method versus the amount ordered.

Show Purchase Orders

The Purchase Order report details the specifics of the order, Purchase Order number, Vendor, Comment, and dates, along with all of the items that were ordered and the ordered quantities.

151

Inventory

Show Purchase Orders Analysis

The Analysis report details each item available to order, along with each of the possible projections that could’ve been used to calculate the Recommended Quantity with. The quantity ordered for each item is displayed as well. The asterisk ( * ) next to a particular column notes the Default Purchase Order Method used when calculating the Recommended Quantity. This report can be very helpful in determining which PO Projection Method to use when configuring your inventory in the Inventory Maintenance edit.

Purchase Order Status

This screen show details of any current orders pending, meaning any Purchase Orders that have not been posted to the inventory system as received. Electronically placed orders will show the current status as received by your vendor each time a connection is made to the Amphire network.

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Inventory

Production Control

The Production Control program uses SICOM’s previous sales data to forecast product sales, generating three (3) types of production control charts: 1. Time Charts This chart will prompt your employees to prepare exact quantities of products at specific times throughout the day. The production times are broken down into ten (10) minute increments. 2. Sales Volume Charts (Mode and Level) These charts will prompt your employees to prepare a specific quantity of product based upon the sales volume (level.) As the manager (or SICOM’s Real Time Monitor) determines a higher or lower level is desired, the employee adjusts production based on the chart. 3. Build To/Thaw Charts This chart will specify the time and quantity of products requiring thawing, and products that must be prepared in advance of the sale (i.e. pies, salads, baked items, etc.) They will also indicate the time that the product should be discarded if not sold. One of the underlying principles of the sales volume charts is to "prepare less product, more often." This helps ensure the product is fresh, and allows the management to adjust the production level up or down without causing excessive waste of product, or overburdening the production staff. After the initial setup has been completed, the Production Control program consists of the following daily steps: •

Generate Charts Once the production control chart has been generated, you are able to view it on-screen, and print hard copies.

•

Post Charts The hard copies can be posted at the various production stations. If desired, an additional copy can be printed for use by management to determine if production levels are being met.

153

Inventory As products are added or deleted, and as sales patterns are anticipated due to customer flow, weather and marketing, production percentages can be increased or decreased prior to generating and printing the production control charts.

154

Maintenance Overview

Under Maintenance, you can perform all of the necessary tasks to configure your restaurant’s setup. Everything from PLU’s and Touch Screen buttons to Payroll options, Report options, Text file edits, and on and on. We start at the Maintenance menu shown below:

Report Information Additional details about the individual reports presented in this chapter are referenced in the Reports Guide.

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Maintenance

Product/Discount/Function

This is where "PLU’s" (Price Look Up’s), Value Meals, Discounts, and Value Meal Items are defined and maintained.

Product / Sales items Review the Part 3 section, Product Maintenance for more detailed information.

Discounts Review the Part 3 section, Discount Maintenance for more detailed information.

Valuemeal Edit Review the Part 3 section, Valuemeal Maintenance for more detailed information.

Valuemeal Item Edit Review the Part 3 section, Valuemeal Item Edit for more detailed information.

Function / Media Review the Part 3 section, Function Maintenance for more detailed information.

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Maintenance

Touch Screen Edit Menu

As its name implies, this is where you edit and maintain the touch screen layouts used for order entry.

Touch Screen Edits Refer to the Part 3 section, Touch Screen Maintenance for more information.

Edit Rotating Message

This edit is used to change the text that is scrolled across the front of the SL-Series when an order is not in progress. Enter your message to be displayed in the top text box, and you will see a preview of how the message will be scrolled across the front of the SL-Series’s customer-side display. You can enter a message of up to 75 characters. Press submit to save your changes once you are satisfied with your message and how it will be displayed.

Terminal Update Required You will need to perform a Terminal Update on each of your terminals to complete the Rotating Message change.

157

Maintenance

Change Time/Date Use this option for daylight savings time changes, or if the system clock is not accurate. All employees must be clocked out before you can change the time or date. If you do try to change the time or date with employees still clocked in, then you will see the following message:

Pressing the Clock Out button will take you to the Clock Out menu. Clock out all employees listed, and return to this menu to see...

Enter the new date and/or time, and press UPDATE SYSTEM TIME. This will change the date/time on the Manager’s Terminal, and also on all of your order entry terminals, and kitchen screens. Press the HOME button on the Manager’s Terminal to refresh the date/time on your screen if it has not already automatically updated.

What is the current DATE? If it’s before midnight, and you are changing the time to after midnight, be sure to change the date one day ahead! If it’s after midnight, and you are changing the time to before midnight, be sure to change the date one day back!

Network Utilities

Utilities under this option let you perform a node scan, to see what components of the network are working, correct offline issues, reset the modem software, and monitor activity on other terminals.

Node Scan This option will search your network to see who is online or offline. Once it’s done the scan, a screen similar to the following will be displayed. 158

Maintenance

Press the More Info button to see detailed information, and to see if there are any unrecognized devices on the network.

Press the Add button to see the Network Device Configuration, or DHCP, screen.

159

Maintenance

Network Address Edit (DHCP) The DHCP Edit should only be changed by your System Administrator. This edit is used to configure the devices (terminals, kitchen screens, printers, etc.) on your network, and, under normal circumstances, should NOT be changed.

Offline Node Tables If you are experiencing issues with receipt or kitchen screen routing, or if one or more of your terminals indicate that they are offline, then this option can help to reinitialize the offline node tables on all of your order entry terminals. If, when you enter this screen, there are any checkmarks, then there are one or more terminals that are offline. Select the CLEAR ALL button and press SUBMIT. This will clear the offline node tables of the terminals, and most likely will correct any routing issues that might occur.

The SET ALL button is for troubleshooting purposes only and should never be selected!

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Maintenance

Reset Modem If directed by SICOM Support, or your System Administrator, this option will restart the software controlling the dial-up modem connected to the Manager’s Terminal.

Monitor POS Terminals This is a very useful tool. This allows you to "watch" the virtual receipt of any remote order entry terminal. Once you select this option, you will see the prompt, where you can select which terminal(s) you wish to monitor. You can monitor more than one terminal at a time. As a matter of fact, you can monitor all of your terminals if you so desire!

Check which terminal(s) you wish to monitor, and press the Refresh Now button. Now, you will see a snapshot of the terminal’s virtual receipt area, updated, by default, every ten (10) seconds. If you wish to update the screen more or less often than 10 seconds, select the interval from the Refresh Rate dropdown menu, and press Refresh Now button again.

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Maintenance

Restaurant Configuration

All of the core restaurant configuration options are under this menu. These options are initially configured at the time of your installation, and rarely are changed after that. Here are the options available.

Take care when attempting to make any changes in your restaurant’s configuration! Changes should only be made by your System Administrator.

Payroll Configuration See section in Labor, Payroll Configuration for more information.

Restaurant Profile

Restaurant ID: This is a four (4) digit number used to identify your restaurant in Poll files. 162

Maintenance Shift Start PLU: This contains the PLU number of the Start of the Shift used for storing shift information. This is rarely ever changed from the default value of 10000000. Shift End PLU: This contains the PLU number of the End of the Shift used for storing shift information. This is rarely ever changed from the default value of 10000001. Last Day of Sales Week: Select the last day of your typical sales week. This is used for reporting certain weekly reports, and has no effect on when you close the week, and will not automatically close the week as well. Last Day of Sales Month: Select the last date of your typical sales month. This is used for reporting certain monthly reports, and has no effect on when you close the month, and will not automatically close the month as well. Minimum Time Between Daily Closes: Like it says, set the minimum time that must elapse between Effective Daily Closes before the restaurant personnel can perform another Daily Close.

Text File Maintenance Menu See the Part 3 section, Text File Maintenance for more information.

Tax Table

This is where you can adjust the sales tax required by your locality.

Only make tax table changes if you’re sure you know what you’re doing! Any incorrect entries can result in grossly incorrect tax charges to the customer. SICOM Support can make the tax table changes for you, provided you give us two weeks notice before the change is implemented, and can provide signed authorization for your restaurant along with the correct tax breakdown (tax table or chart) usually provided by your locality. Contact SICOM Support at 800-54SICOM (800-547-4266) for more details on this service.

163

Maintenance Tax Table: x: The current table number is displayed instead of the letter ’x’ and the name is also displayed. You can change the name simply by editing the text field. There are 3 tax tables that can be defined and items may be taxed by any combination of the tax tables. Rate: Used in conjunction with the Repeat Amount, this shows the amount of tax to be applied to the Repeat Amount. Basically, it shows how much tax per dollars defined in the Repeat Amount. Repeat Amount: The dollar amount difference between repeating increments. Number Non-Repeating: The number of tax table elements until (not including) the beginning of the repeat amount. These elements will only be applied once to any tendered transaction. Table Elements: The tax table itself consists of 99 possible tax elements (labeled 1-99.) Below each label is the sales increment and the amount of tax to be applied for that increment.

Please see the note following the "Tax Table Tutorial" for

Tax Table Tutorial In our above example, we see that this is table 1, the rate is 15.000 (15 cents), the repeat amount is 2.00 ($2.00), and number non-repeating is 1. This tells us that for every $2.00 in sales, we will be applying 15 cents in tax for a 7.5% tax. This is defined in the table elements, using elements 1 through 16. Looking at the table elements, we see that for the first .06 in an order, no tax will be charged. (Table element 1) After the initial .06 in an order, we will apply .01 in tax for the next .13 of the sale as defined in table element 2. Since the number non-repeating is 1, table element 2 is where the repeat amount will begin to accumulate by each additional sales increment. We will apply .01 in tax for the next .14 of the sale, .01 for the next .13, and so on until we reach the repeat amount, $2.00. Once the repeat amount has been reached by the end of table element 16 (the total sale now being $2.06 .06 that is not repeating, then $2.00 of the repeat amount) the table elements will repeat STARTING AT TABLE ELEMENT 2, and continue until the order total is reached. "Now, how do I get all of this information to put in here?" Well, we start with the actual "tax table" or "tax schedule" or "sales tax rate charts" that are usually provided by your locality or area chamber of commerce. Shown below is an excerpt from the "tax schedule" for our example.

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Maintenance

Looking at the leftmost column and reading down, each sales "bracket" is shown starting at .00. Reading through the brackets, we see that a pattern emerges. This pattern is shown running from .07 to 2.06 and then again from 2.07 to 4.06, and so on. This is the repeat amount, $2.00 (the difference of 2.06 and .06.) Now that we know the repeat amount, we can look at the breakdown of increments and tax for each bracket: From

To

Sales Increment

Total Tax

Tax Increment

0.00

0.06

6

0.00

0

0.07

0.19

13

0.01

1

0.20

0.33

14

0.02

1

0.34

0.46

13

0.03

1

0.47

0.59

13

0.04

1

0.60

0.73

14

0.05

1

0.74

0.86

13

0.06

1

0.87

0.99

13

0.07

1

1.00

1.13

14

0.08

1

1.14

1.26

13

0.09

1

1.27

1.39

13

0.10

1

1.40

1.53

14

0.11

1

1.54

1.66

13

0.12

1

1.67

1.79

13

0.13

1

1.80

1.93

14

0.14

1

1.94

2.06

13

0.15

1

Total:

2.00

Total:

15

Notice that the first bracket will never, ever repeat again - hence, there is only one non-repeating bracket, so the non-repeating number will be one (1). 165

Maintenance Now that we have all of the non-repeating number (1), all sales increments and tax amounts (see above), repeat amount (2.00), and rate (15), we input these numbers to the table, and we are finished. If you have more than one table defined, then you will need to repeat these steps for the other table(s).

Again, only make tax table changes if you’re sure you know what you’re doing! Any incorrect entries can result in grossly incorrect tax charges to the customer. SICOM Support can make the tax table changes for you, provided you give us two weeks notice before the change should be implemented, and can provide signed authorization for your restaurant along with the correct tax breakdown (tax table or chart) usually provided by your locality. Contact SICOM Support at 800-54-SICOM (800-547-4266) for more details on this service.

Information for users running POS version 2.54 or later: POS versions 2.54 and later have the ability to calculate tax solely based from a fixed rate that entered from this edit. To take advantage of this option, simply enter the desired tax percentage to apply in the Rate field, and input 0 in both the Repeat Amount AND Number Non-Repeating fields. This method is not recommended for use unless no defined tax table breakdown can be provided by your locality or obtained by you elsewhere. While the tax applied will be the percentage you input, the amount of tax collected may not match what you should have collected. SICOM Systems, Inc. assumes no responsibility for the amount of tax collected if you choose this option or otherwise modify your system’s tax table settings.

Real Time Monitor Configuration

Here is where you can configure options for the Real Time Monitor. Alert Period: Defines how long a Labor Alert is displayed, blinking on the terminals’ screens. The default setting is 20 seconds. Alert Blink On: Defines how quickly a Labor Alert is displayed on-screen before blinking off. The default setting is 12 ticks. 166

Maintenance Alert Blink Off: Defines how quickly a Labor Alert is not displayed on-screen before blinking on. the default setting is 6 ticks. Poll KS Period: Defines how long before sending updated Sales Level information to the kitchen screens. The default setting is 5 minutes. Sales Ave Tolerance: This is the acceptable time range used to calculate the sales rate if the exact Sales Ave Period is not available. Sales Ave Period: This is the preferred time period used for sales rate calculation. Notify KS: Select yes or no to display the Sales Level information on the kitchen screens. POS Cashier Alerts to DISABLE Did Not Clock Out?

If checked, will disable this message from displaying for employees who have been clocked in for over 16 hours.

Overtime Starts

If checked, will disable this message from displaying for employees who will start earning overtime at the displayed time.

Overtime Active

If checked, will disable this message from displaying for employees who are currently earning overtime.

Break Due By

If checked, will disable this message from displaying for employees who will require a break by the displayed time.

Must Clock-Out By

If checked, will disable this message from displaying for employees who need to clock out by the displayed time.

Must Take Break

If checked, will disable this message from displaying for employees who require a break now.

Must Clock-Out

If checked, will disable this message from displaying for employees who must clock out now.

To configure your Sales Rates for the Levels that will be displayed on your Kitchen Screens (if Notify KS is YES) press the DayPart Levels button at the bottom of this screen.

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Maintenance

Sales Rate: Select how you will be defining the sales figures in the table. Will they be hourly sales, half-hourly, or quarter-hourly sales figures? Daypart: This is the default sales rate used if no optional rates are defined for any time period. It is recommended that you do not change these settings. Optional: Here you can define optional daypart RTM levels. Enter the start and end times for each RTM daypart, and then define the sales amount to start the level. Levels are defined from 1 to 9 from left to right, with level 1 starting directly right of the end time. In our example, the default level 1 sales rate is $100 per Hour (Sales Rate.) Once RTM detects a $100 sales rate over 10 minutes (Sales Ave Period) RTM will display Level 1 on the kitchen screens. Once RTM detects a $200 sales rate per hour over 10 minutes, it will display Level 2, and so on. If you wish to add additional, optional RTM dayparts, select the total amount of dayparts you wish to define from the dropdown menu next to the Optional title. Up to nine (9) additional, optional RTM dayparts may be defined.

Do not overlap any optional RTM dayparts with other ones listed here. If one daypart overlaps another (ex. one daypart ends at 3:00pm, but another starts at 2:00pm) then the default daypart setting will be used.

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Maintenance

Edit Dayparts

This feature is used to define the starting time and the description of up to ten (10) sales dayparts. The time listed, in 24-hour (or military) time, is the starting point of that particular daypart. Enter in a description for each day part along with the start time. The day part will run from the start time you enter until one minute before the next one starts. The last day part that you enter will run from it’s start time to one minute before the first day part defined.

Daypart times must not overlap. For example, it is not possible to have a daypart start at 0600 (6:00am), end at 1059 (10:59am) and then have another daypart start at 1030 (10:30am) and end at 1400 (2:00pm).

Report Printer Setup This is used to configure the type of report printer (not POS receipt printer) that is attached to your Manager’s Terminal. Select your model printer from the dropdown and press submit.

This is used only for printers physically attached to the Manager’s Terminal. If your printer is connected to a PC (personal computer) located in your restaurant, this setting does not apply. Please use the appropriate driver for use on a PC. PC printer drivers are not provided by SICOM Systems, Inc.

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Maintenance

Timing Limits

These edits are used to specify the maximum time(s) needed to process an order.

Speed of Service Time Limit

Limit: If the total time to process the order exceeds this time, it will be tracked on the Speed of Service reports under the columns, Exceed Count and %%%% (percentage.) Mode: This dropdown is used to include or exclude additional sensor data from being calculated in the Speed of Service reports. If your restaurant has additional timing sensors connected to the SICOM terminals, and have opted for SICOM’s Total Drive Thru Timing System or Pickup Timing software, then you can select which additional data you can include in the report. There are two (2) possible additional sensors that you can include: The speaker sensor (a timing sensor installed at your drive thru’s menu board) and the pickup sensor (a timing sensor installed at your drive thru’s pickup window.) Ignore Both Sensors

Will not use any timing information from either sensor.

Ignore Speaker Sensor Will not use timing information from the Speaker sensor, but will use information from the Pickup sensor in the Serve Time column (if data is available.) Ignore Pickup Sensor Use Both Sensors

Will not use timing information from the Pickup sensor, but will use information from the Speaker sensor in the Wait Time column (if data is available.) Will use both sensors’ data in the reports. This must be set if using Full Service Timing.

Park Time: You can choose to include any additional Park time into the Serve time if desired.

Again, Mode will only be available for use if you have either the Total Drive Thru Timing System or Pickup Timing software, along with one or two additional hardware timing sensors installed and configured.

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Maintenance

Pickup Timing Limits

This edit defines the columns and time groups to be used on the Pickup Timing report. If your restaurant has an additional timing sensor connected to a SICOM terminals, and have opted for SICOM’s Pickup Timing software, then you can configure the Pickup Timing Limits shown here. Each split will be displayed on the report along with amount and percentage of cars were served between each time split.

Report Options

This feature allows you to select options for each available report on the system. Report Number: Displays the current report number and title that you are editing. Title: Enter up to 56 characters to name this report. This title is printed under the Report Header on reports. Short Title: Enter up to 20 characters for the short title. This field is currently not used with the system. Formfeed: Specifies when a formfeed is to be performed when printing the report. Beginning will send a formfeed before the page is printed, End will send a formfeed after the page is printed, Both will send a formfeed both before and after each page is printed, and None will not send any formfeeds at all. This feature is currently not used with the system. Print Page Numbers?: This toggles whether or not page numbers will be displayed in the upper right corner of the report. Print Subtitles?: This toggles whether or not the report subtitle will be displayed under the title on the report. 171

Maintenance CD upgrades may undo changes that you make! If you make changes to any reports, those changes may be undone after performing a CD upgrade. Changes to any of your report settings should only be performed by your System Administrator.

Report Header Edit

This eighty (80) character field is printed on the first line of all reports. It is usually set as your restaurant’s name.

System Security

These menu options allow you to place restrictions on all features of the system, including users, menus, Manager Access Cards, and remote users. You can also obtain POS Action reports which detail the individual use of Manager Access Cards. Please note that some options or menus may not be available on your system.

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Maintenance

User Edit / Assign Access Codes

Figure 1. Security User Edit. Some options are only available if Enhanced Management Security is installed. Here is where you can add, delete or modify users of your system. You also add or change Manager Access Card assignment here as well.

See the chapter, Password Security for more details about the passwords you use.

Adding a New User 1. Press ADD to a new user. 2. Enter the user’s USERNAME. 3. Enter the user’s SSN. Re-enter the SSN in the CONFIRM SSN field. 4. Enter the user’s PASSWORD for Management Log In. Re-enter the PASSWORD in the CONFIRM PASSWORD field. 5. Enter in the user’s assigned ACCESS LEVEL. This number can be from 1 to 98. 6. Select the user’s REPORT TYPE. The default setting (PDF) is recommended. 7. Select the user’s report PAPER SIZE. The default setting (Letter) is recommended. 8. Select the user’s LANGUAGE/LOCALE. The default setting is English/US. Press SUBMIT to save your changes and to add this user. The new user can now Log In to the SL-Series Management menus.

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Maintenance Deleting a User 1. Select the user’s USERNAME from the Quick Search dropdown menu. 2. Set the ACCESS LEVEL to 0. 3. Press the SHOW ALL button. 4. Next to the user’s USER NUMBER, check the DEACTIVATE box. Press SUBMIT to save your changes and to deactivate this user. The user is now inactive and may not Log In to the SL-Series Management menus. Reactivating a User 1. Press the SHOW ALL button. 2. Press the NEXT button once. 3. Select the user’s USERNAME from the Quick Search dropdown menu. 4. Next to the user’s USER NUMBER, UN-check the DEACTIVATE box. 5. Enter the user’s PASSWORD for Management Log In. Re-enter the PASSWORD in the CONFIRM PASSWORD field. 6. Enter in the user’s assigned ACCESS LEVEL. This number can be from 1 to 98. Press SUBMIT to save your changes and to reactivate this user. The user can now Log In to the SL-Series Management menus again. Assigning Manager Access Cards to Users for Use on the POS The POS Password and POS Access Level options are only available when Enhanced Management Security is installed on your system. If you would like more information about Enhanced Management Security, call SICOM Sales at 800-54-SICOM (800-547-4266) or email [email protected]. 1. The user’s USERNAME must be active. 2. Select the user’s USERNAME from the Quick Search dropdown menu. 3. Enter the Manager Access Card’s SERIAL NUMBER in the POS PASSWORD field. Re-enter the SERIAL NUMBER in the CONFIRM POS PASSWORD field. 4. Press SUBMIT to continue. 5. Select the user’s POS ACCESS LEVEL to use on the POS registers. This number can be from 1 to 15. Press SUBMIT to save your changes and to activate the Manager Access Card for this user. Changing a User’s Manager Access Card if Being Replaced 1. Select the user’s USERNAME from the Quick Search dropdown menu. 2. Enter the NEW Manager Access Card’s SERIAL NUMBER in the POS PASSWORD field. Re-enter the NEW SERIAL NUMBER in the CONFIRM POS PASSWORD field. Press SUBMIT to save your changes and to change the Manager Access Card for this user.

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Edit Menu Option Levels

The system allows restrictions to be placed on all of it’s menus. There are 98 security levels. 0 is the lowest and 98 is the highest. This section will list each of the menus that you are able to restrict.

Level 98 access is reserved for your System Administrator, who has completed "SICOM 101", a 5-day comprehensive training class held at our Corporate Offices. If you would like more information about SICOM 101, call SICOM Sales at 800-54-SICOM (800-547-4266) or email [email protected].

In the example above, anyone with an Access Level of 15 will be able to access the report or function listed with a value of 0 or 15, but will not be able to gain access to Store Profile, which is listed as 60. Users with an Access Level of 14 or lower can only gain access to the items listed as 0. If you enter a 0, then the menu will be available to anyone, even those users who do not log in.

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POS Action Log

This report will display the POS Management Activity log for each Manager Access Card for each type of function that you have configured to track. Items like Employee meals, Overrings, Skims, and Deletes will be reported.

Contact your System Administrator to configure which PLUs you wish to track. You can track any PLU that has a Manager Card restriction placed on the button ringing it up.

This option is only available when Enhanced Management Security is installed on your system. If you would like more information about Enhanced Management Security, call SICOM Sales at 800-54-SICOM (800547-4266) or email [email protected].

Remote User Password Edit

This is used to change the password of any remote users. You cannot add or delete users, only modify the password. Contact your Home Office if you need to create or delete any remote users. You need to know the username and the current (old) password of the Remote User before you can successfully make any changes. Once you do, enter in the Remote User’s username and old password, along with the new password twice (once in the new password field, and again in the confirm new password field) and the press SUBMIT to change the password.

See the chapter, Password Security for more details about the passwords you use.

Associated Item Report Edit The Associated Item Sales Analysis report is a report that will display the ticket count, total sales amount, and average check of orders that contain a user-defined PLU item. Up to 20 PLU items can be tracked. 176

Maintenance The Product Tracking report is a user-configurable report that will display the count of up to 20 defined items sold during 10 minute intervals. Here is where you can configure which items to track on either or both the Associated Item or Product Tracking Reports. They are both configured using the same edit.

Configuration of the Associated Item Report Each line in the configuration file represents a column and must have the following format: @"COLUMN DESCRIPTION", #PLU1, #PLU2, @SPLCODE, ...

Column Description: Can be up to 15 characters, can be UPPER or lower case, and must be enclosed in double-quotes ("). #PLU: The PLU number of the item to be included on the report. The # character is REQUIRED and designates the number as a PLU number. @SPLCODE: There are 2 Special Codes to track Frequent Customer Club (FCC) related items: @1: Used to track FCC Associated Sales (Total FCC Sales.) and @2: Used to track FCC coupons printed. (The sale amount is not tracked with this special code.)

Each field must be separated by a COMMA (,) followed by a SPACE ( ) and MULTIPLIERS are NOT permitted. You can also place comments within the file, using a SEMI-COLON (;) as the first character of the line of the comment.

Example: You want to know the average check and total sales amount of all transactions that contains a meal. The PLU number for the Burger Meal is 30100, the PLU number for the Cheese Burger Meal is 30200, and the PLU number for the Chicken Meal is 30300. The columns to be defined on the report will be: The total for all three (3) meals, and then each meal listed separately. The configuration would look like:

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Configuration of the Product Tracking Report Each line in the configuration file represents a column and must have the following format: "COLUMN DESCRIPTION", #PLU1 , #PLU2 , #PLU3, ...

Column Description: Can be up to 15 characters, can be UPPER or lower case, and must be enclosed in double-quotes ("). #PLU: The PLU number of the item to be included on the report. The # character is REQUIRED and designates the number as a PLU number. : This is optional and will default to *1.00 if it is not included. The multiplier value may be a decimal value with up to two (2) decimal places. If more than two (2) decimal places are specified, it will be rounded to the nearest two (2) decimal places. Negative multipliers are not permitted.

Each field must be separated by a COMMA (,) followed by a SPACE ( ). You can also place comments within the file, using a SEMI-COLON (;) as the first character of the line of the comment.

Example: You want to know the number of chicken pieces sold. The PLU number for 5 piece chicken is 21200, the PLU number for the 10 piece is 20200, and the 15 piece is 20300. The columns to be defined on the report will be: The total count of chicken, count of 5 pieces sold, the count of 10 pieces sold, and the count of 15 pieces sold. The configuration would look like:

The data for each of these reports is only available for Closed Inserts and will be updated any time an Insert is closed.

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Associated Item Report Configuration

Here you can edit some options for the Associated Item Report. Available options are: Currently Editing: and a number from 0 to 2. 0 = Options for the report in the Daily Reports menu, 1 = Options for the report in the Weekly Reports menu, and 2 = Options for the report in the Monthly Reports menu. Ask for Day, Week, Month?: Should the report ask if you would like to get daily, weekly, or monthly report? Default Report: Select the default date range this report should be using: Daily sales data, Weekly sales data, Monthly sales data, or should the report Ask. Ask for Period?: If the Default Report is not set to Ask, then should there be an option available for the user to change the Default Report period? Default Sales Period: Should the report display the data in an HOURly, HALF-hourly, or QUARTERly fashion? Display Average Check?: Should the Average Check field be shown on the reports or not. Display Daypart Subtotals?: Should the Daypart Subtotals be shown on the reports or not. Force Rounding to Nearest Dollar?: If checked, the Total Sales for each item will be displayed as a whole number, rounded to the nearest dollar, showing no cents. Force Multiple Line Format?: Will enable the multiple line format if checked. Force 132 Columns?: If checked, the report will be displayed and printed in a 132 column format. Force Staggered Columns?: If checked, will enable staggered columns.

ICR Configuration The Inventory and Cash Report (ICR) provides you with vital inventory, labor and financial information in a single report. Designed to be flexible, it allows you to specify the items that you want to track within the inventory, yield and coupon sections. These can be changed as often as your business focus changes. The report contains the following sections: Section 1

Tracks up to 400 inventory line items Provides waste and inventory over/short dollar amounts Provides yield information for up to 12 inventory items 179

Maintenance Section 2

Provides cash reconciliation Provides a record of petty cash expenditures Provides a record of miscellaneous income Provides additional yield information on a selected product Provides actual coupon vs. POS reconciliation Provides an overview of drive thru timing Provides labor formula/actual hours for daily, WTD and MTD Provides a record of bank deposits Calculates breakfast sales by amount, percent, and count Calculates salad sales by amount, percent, and count Calculates drive thru sales by amount, percent, and count Provides for actual receipt/POS void reconciliation Tracks employee meal and waste dollar amounts Provides a record of inter-store transfers Provides an area for manager comments

Section 3

Provides financial, timing, and labor information for comparison as follows: Today vs. WTD Yesterday vs. WTD Current vs. MTD Yesterday vs. MTD Current

Figure 2. A screenshot of the ICR Edit screen. Do not edit if you do not fully understand what you are doing!

The ICR configuration should only be edited by your System Administrator. Contact SICOM Support if you require assistance in editing this configuration file.

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ICR Defaults

The ICR Defaults menu option is used for entering default restaurant information that will not change on a frequent basis for the ICR report. Once you select this option from the Daily Edits menu, the above prompt will appear. Restaurant Number: Your restaurant’s location identification number. District: Your restaurant’s local sales/supervisory district (or region.) Restaurant Bank: Enter the amount of which your restaurant bank should be equal to. Detail Yield - Ideal: Enter the ideal yield of the item configured in your individual ICR’s configuration Detailed Yield section, #YIELDS.

End of Day Report Setup

Normally during the daily close process, no reports are automatically printed. If you would like to have a particular report to be printed during the daily close, or if you just want a copy of the report to be saved so that it may be polled by your Home Office, you can do so here. Below is the list of available reports that you can enable to be automatically printed and/or created for polling. Just check the appropriate boxes next to the report, and these changes will take effect during the next Daily Close.

REPORTS WILL ONLY AUTO-PRINT TO A PRINTER THAT IS PHYSICALLY CONNECTED (ATTACHED) TO THE SICOM MANAGER TERMINAL. Reports will not print to any printer connected to a PC (Personal Computer) that you may use to access the reports and features of the SICOM SL-Series.

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Maintenance If you do use a PC to access the SL-Series, have the printer physically connected to the SL-Series, and use the PC to perform the daily close, reports WILL print to the printer at the SL-Series.

Software Release Info

Periodically, SICOM issues updates to its software. Here is where you can find out which version of software you have currently installed.

Get that Upgrade CD Installed! If you receive an UPGRADE CD disk from SICOM Systems, you should call us at 800-54-SICOM (800-547-4266) as soon as possible to schedule a date and time to have the upgrade installed. Upgrades allow us to provide you with all of the latest updates and newest features that we have created for you. You will need to have your CD-ROM drive that was provided at the time of your restaurant’s installation, and up to 3 hours of time available to have the upgrade installed. Your restaurant operations will not be significantly impacted during the upgrade, and can be done during normal business hours.

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Clock In Overview

Under Clock In, you select an employee from a dropdown list, and press submit. Only employees that are currently clocked OUT will appear in the dropdown menu that appears.

Labor Restriction Override Clocking in under this option overrides any labor restrictions you have set up. Normally, employees should clock in from the Order Entry terminals where all effective rules will be enforced.

Figure 1. Enter the employee ID or select one from the dropdown menu

Figure 2. Once selected, press the SUBMIT button

Figure 3. A message appears that indicates the employee was clocked in

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Clock In

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Clock Out Overview

Under Clock Out, you select an employee from a dropdown list, and press submit. Only employees that are currently clocked IN will be displayed in the dropdown menu that appears.

Labor Restriction Override Clocking out under this option overrides any labor restrictions you have set up. Normally, employees should clock out from the Order Entry terminals where all effective rules will be enforced.

Figure 1. Enter the employee ID or select one from the dropdown menu

Figure 2. Once selected, press the SUBMIT button

Figure 3. A message appears that indicates the employee was clocked out

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Clock Out

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Speed of Service Speed of Service

Under Speed of Service, you can obtain reports for either Drive Thru or the Front Counter.

Drive Thru / Counter Timing

Obtain Drive-Thru or Front Counter timing reports here. The options presented once you select this report detailed as follows: Short Form?: Check this box if you would like to display the Short version of the report. The differences between the Long and Short versions of the report are detailed below. The short form of these reports detail the following: •

The Number of Customers

•

Average Order Time 187

Speed of Service •

Average Line Time

•

Average Pay Time

•

Average Serve Time

•

Average Total Service Time

The long form of these reports include all information listed on the short form and, in addition, the following: •

The Count of Customers that EXCEEDED the defined Time Limits

•

The Percentage of Customers that EXCEEDED the defined Time Limits

•

The Count of Customers Parked

•

Average Park Time

•

Average Serve Time

•

Average Total Service Time

Date: Enter the date for which you would like to obtain the report for. You can go back up to one year. Report Period: Choose from Insert, Daily, Weekly or Monthly. Destination: Select Front Counter or Drive Thru. Insert Number: If you selected a Report Period of Insert, then this menu will be available for you to select an Insert to run the report on. Report Interval: Allows you to select how to present the data on the report, by Hour, Half-Hour, or by the Quarter-Hour. This option is only available for Insert or Daily Report Periods. Show Progressive Totals?: If checked, each line on the report will have a cumulative sub-total line printed directly underneath it. Daypart: Select an individual Daypart or select All Dayparts. This option is only available for Insert or Daily Report Periods.

Configuring Timing Limits and Sensor Options (if available) See the section, Timing Limits for details and instructions.

Total Drive Thru Timing System The Total Drive Thru Timing system incorporates timing, activated by sensors (Magnetic loops, SODAR, etc.) at the speaker post and last pick-up/pay window, as well as timing based on cashier keystrokes required to take, store and cash-out customer’s orders. The software is configurable to include timing from both (or either) sensors. Total Time includes our original product, the Pickup Window Timing system, which uses the pick-up window sensor to provide counts, total and average times for all cars passing through the Drive Thru. This is an optional software module for the SICOM SL-Series. If you would like more information about the Total Drive Thru Timing System, call SICOM Sales at 800-54-SICOM (800-547-4266) or email [email protected].

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Speed of Service

Pickup Timing

The Pickup Timing report provides the amount of time cars spend at the last window in your Drive Thru. All Kitchen Prep monitors and Expeditor screens display, in large numbers, the amount of time the current car is at the window, as well as a rolling 20 car average, and the average for the current daypart. The report is available for Daily, Weekly and Monthly time periods, can be requested for any day up to a year, and can break times down to increments as small as 15 minutes. Obtain Pickup Timing reports here. The options presented once you select this report detailed as follows: Date: Enter the date for which you would like to obtain the report for. You can go back up to one year. Report Period: Choose from Insert, Daily, Weekly or Monthly. Report Interval: Allows you to select how to present the data on the report, by Hour, Half-Hour, or by the Quarter-Hour. This option is only available for Insert or Daily Report Periods. Show Progressive Totals?: If checked, each line on the report will have a cumulative sub-total line printed directly underneath it. Daypart: Select an individual Daypart or select All Dayparts. This option is only available for Insert or Daily Report Periods. This is an optional software module for the SICOM SL-Series. If the Pickup Timing menu option is available on your system, please refer to it’s documentation for details. If you would like more information about the Pickup Window Timing System, call SICOM Sales at 800-54-SICOM (800-547-4266) or email [email protected].

Configuring Timing Limits and Sensor Options (if available) See the section, Timing Limits for details and instructions.

Drive Thru Matched Pair Report

The Drive Thru Matched Pair report is a timing report that is based solely on pairs of Menuboard and Pickup Window loop senses. It does not take into account any speed of service information that is obtained from the POS transaction logs - unlike the Drive Thru timing report which incorporates this data into its computations. NOTE: The data provided in this report may not match the Drive Thru Speed of Service reports.

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Speed of Service Report Interval: Allows you to select how to present the data on the report, by Hour, Half-Hour, or by the Quarter-Hour. This option is only available for Insert or Daily Report Periods. Daypart: Select an individual Daypart or select All Dayparts. This option is only available for Insert or Daily Report Periods.

This is an optional software module for the SICOM SL-Series. If you would like more information about the Full Service Timing software module, call SICOM Sales at 800-54-SICOM (800-547-4266) or email [email protected].

Timing Exception Report

This report is a diagnostic report that is used by SICOM Support personnel if there is ever an need to troubleshoot the feature. It provides technical timing information for each Drive-Thru transaction. Starting (Month/Day/Year): Enter the starting date for which you would like to obtain the report for. Defaults to today. Through (Month/Day/Year): Enter the ending date for which you would like to obtain the report for. Defaults to today. 190

Speed of Service Employee: Select an employee from the dropdown. Which Records?: You can choose to see only the EXCEPTIONS or ALL ORDERS. Exceptions are orders where timing data was not consistent, like when a car jumps in or out of your Drive-Thru line.

This option will only appear on the Speed of Service menu if you have the Total Drive Thru Timing System installed.

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Speed of Service

192

Real Time Monitor Overview

SICOM’s Real Time Monitor (RTM) provides ongoing Sales and Labor information that is available at the touch of a button. It provides up to date sales and labor data, without having to run detailed reports. It shows total sales, labor dollars, hours used, % and sales per man hour (SPMH), as well as the current sales rate (level) per hour. It also displays employees on the clock, and their current status. Each order entry terminal will blink with an alert message when RTM is active, alerting the manager when to give breaks or send minors home in the evening. It’s constantly gathering data for sales and labor analysis. During this time it gathers sales data an informs management what the current sales rate is for the configured time period, and it will even notify your kitchen personnel at what sales level (0-9) they should be preparing food products. This sales level is completely programmable and sales rate/level associations may change by time of day (i.e. breakfast/lunch/dinner etc.)

Labor Alerts RTM provides for the real-time monitoring (and notification) of Child Labor Law Requirements as well as Overtime. When an employee’s labor status changes (needs a break, going into overtime, etc.) the Real Time Monitor will cause an "alert" to appear on all terminals. It does not prevent order taking, but just annoying enough for cashiers to alert the manager, and ask that something be done about it.

Employee Status Messages As employees are monitored, the following messages may be displayed on-screen: Did Not Clock Out?: Employee clocked in more than 16 hours ago, and probably forgot to clock out. Must Clock Out Now: Employee is a minor and has already worked beyond the allowed time as defined in Labor Restriction maintenance. Must Clock Out By XX:XX: Employee is a minor, and must clock out by the indicated time. The clock in and clock out times are defined in Labor Restriction maintenance. Must Take Break Now: Employee is overdue for a break. Break information is defined in Required / Paid Break Schedule maintenance. 193

Real Time Monitor Break Due By XX:XX: Employee is due for a break at the indicated time. Break information is defined in Required / Paid Break Schedule maintenance. Overtime Will Start at XX:XX: Employee will start overtime within the next 30 minutes, at the time indicated. Overtime information is defined in the Payroll Configuration feature. Overtime Active: Employee already being paid overtime. Overtime information is defined in the Payroll Configuration feature. If no message is displayed then no special conditions exist. The employee status is okay. If multiple conditions exist, the messages are displayed in the above priority order. In other words, the first messages above have the highest priority and will supersede later messages. For example, if an employee must leave by 7:00 and is due for a break at 7:00, the MUST CLOCK OUT NOW message is displayed over the BREAK DUE BY xx:xx message. ALERT messages start 30 minutes before the anticipated event. The terminal will flash a message if the status if any employee changes causing one of the RTM messages to be displayed. Child Labor Law Restrictions, when properly configured, provide for prevention of early clock in and ensures defined break length. RTM requires three (3) tables for overtime/break computation. Table 3 is used for job codes related to 14/15 year old employee types, table 2 is for job codes related to 16/17 year old employee types, and table 1 is used for job codes related to adult employee types. These tables and employee types are configured in the Payroll Configuration.

Sales Snapshot The Sales Snapshot shows the sampling period for the data. This is user configurable. RTM shows the time period it is using for it’s hourly sales rate information. It is configured with a preferred time period sample as well as a tolerance. If $35 in sales occur in the 10 minute sample, RTM will report a $210 hourly sales rate. If the same sales occurred but, because when the information was gathered, the sample time was reported as 9:15 (9 minutes and 15 seconds of sample sales time) RTM will report a $227 hourly rate ((9.25 x $35) / 60 minutes) Once there is enough information for an hourly sales rate, a level will be displayed according to the configuration table. The default table uses sales rates in $100 increments. Each kitchen video screen in the restaurant will optionally display the current level. This is to help communicate real-time sales rate information to your kitchen staff.

Total For Today Daily Sales, Labor Dollars, Labor Hours, Labor Percentage, and SPMH (Sales per Man Hour) are all continuously displayed. The display is updated every minute.

Utilizing RTM Sales Levels with Kitchen Screens When kitchen screen sales level notification is enabled, each screen will display the current sales level based upon your current sales rate. As sales rates change, the displayed level will change too. When the displayed level changes, the new level will blink for 60 seconds. This is to advise the kitchen personnel to alter their output. If the kitchen screen system has not gotten a sales level update in ten (10) minutes, the level will disappear. This is to indicate that the sales level is at 0. Level 0 usually indicates the lowest level or "cook to order."

Configuring the Real-Time Monitor See the section, Real Time Monitor Configuration for details.

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Frequent Customer Club Overview

The SICOM Frequent Customer Club (FCC) is designed to increase sales by building transaction counts both restaurant-wide and by specific dayparts. Through the utilization of "customer cards" presented during a purchase, transactions are electronically recorded, tracked, and reported. More importantly, FCC will allow you to creatively plan and implement more effective local restaurant marketing programs based on data recorded when customer cards are presented. Local restaurant marketing programs will build powerful customer loyalty through recognition, appreciation, and reward; attracting new customers as well as retaining existing customers. Furthermore, FCC will create competitive advantage because is will allow you to know who your customers are, where they live, time and frequency of their visits, and how much revenue they generate for your restaurant. Using the customer card, you will be able to greet and thank a customer by name... adding a personal touch at the POS.

SEMS Integration You can use your Frequent Customer Program information across multiple restaurants when processed by SICOM’s Enterprise Management Solution!

This is an optional software module for the SICOM SL-Series. If the Frequent Customer Club menu option is available on your system, please refer to it’s documentation for details. If you would like more information about the Frequent Customer Club, call SICOM Sales at 800-54-SICOM (800-547-4266) or email [email protected].

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Frequent Customer Club

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Part 3. Setting Up a New Product Table of Contents Creating a New Product ................................................................................................................................. 199 Inventory Maintenance ................................................................................................................................... 201 Text File Maintenance..................................................................................................................................... 211 Recipe Maintenance ....................................................................................................................................... 217 Product Maintenance...................................................................................................................................... 225 Discount Maintenance.................................................................................................................................... 237 Valuemeal Maintenance ................................................................................................................................. 245 Valuemeal Items Edit ...................................................................................................................................... 251 Function Maintenance .................................................................................................................................... 257 Touch Screen Maintenance............................................................................................................................ 267

Creating a New Product Overview Creating a new product is a four step process: •

Create Inventory INGREDIENTS

•

Create a RECIPE

•

Create the PRODUCT (PLU)

•

Create the BUTTON to ring up the product

Although Inventory and Recipes are optional elements, their usage should be considered if Inventory values and Food Cost are important to you. Following all four steps will ensure correct inventory usage and food cost calculations. General notes about navigating in the maintenance screens: If an edit screen is larger than the actual screen, you will be presented with a navigation bar at the far right of the screen. To move the screen up or down, either left click on the up/down arrows in the lower right hand corner, or left click (and hold) on the slider bar, then move the mouse to move the screen up or down. You can move between "records" (or items) by touching, or left mouse clicking on the First, Previous, Next and Last Buttons. You can also move to a particular item By using the "Quick Search" dropdown available at the bottom of Inventory, Product, Discount and Function Maintenance Screens. Simply touch, or click on the Quick Search button to display the dropdown. Then, locate the item you are looking for by pressing the up/down arrows (or page up/down), or, press the first letter of the item you are looking for. If there are several items beginning with the same letter, you may have to press the letter repeatedly until you reach the one you are looking for. Dropdowns can be opened by touching the dropdown, left clicking with the mouse, or by highlighting with the Tab key then holding down the Alt key while pressing the down arrow. Dropdowns can be closed by touching the open dropdown, left clicking (selecting) an item within the dropdown, or arrowing (alpha searching) to an item and then pressing the Enter key. Pressing the Esc key while in a dropdown, will close it without making a selection. To Save Changes made to an item, you can press any of the following: Submit, First, Previous, Next or Last Buttons. If you have made changes on a screen and do not want to save them, but want to revert back to the data that was there when you reached that screen, press the Reset button. Note that this must be done before the Submit, First, Previous, Next and Last Buttons are pressed.

To delete a record (item) that is no longer needed, simply locate the item and either press or left click on the Delete button. Some items are not able to be deleted if sales are present. Be careful, as there is not a "undo" feature.

Until you become familiar with it, Inventory, Recipe and Product maintenance can seem somewhat overwhelming. We recommend reading these chapters once to get the basics, but using other similar items as a guide. Simply find an item that is similar to the one you want to create and use most if its settings in your new item edits. By doing this, you will not get bogged down with the idiosyncrasies of the edits and will be successful right away creating items that will work the way you want them to.

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Creating a New Product

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Inventory Maintenance Getting to Inventory Maintenance All inventory items used in product recipes, and other inventory items that you want to be able to track, must be configured in inventory maintenance. To get there: from Management Options select Inventory

Then select Setup.

Then select Inventory Maintenance

The Inventory Maintenance screen similar to the following should appear:

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Inventory Maintenance

Figure 1. The top-half of the inventory maintenance edit. The Vendor edit section is shown in Figure 2.

Quick Search The Quick Search dropdown is used to quickly select another item you wish to edit. Simply touch, or click on the Quick Search button to display the dropdown. Locate the item you are looking for by pressing the up/down arrows (or page up/down), or press the first number in the description of the item you are looking for. If there are several items beginning with the same number, you may have to press the number repeatedly until you reach the one you are looking for.

Inventory Number The inventory ingredient number ranging from 1 to 999999999 This number is used as a reference when posting inventory counts, and when defining recipes for products you sell. As you scroll through the inventory items using the First, Previous, Next and Last buttons, only item numbers that have been defined will appear. Selecting New will present a screen where you can add new inventory items. On inventory usage reports, items can be listed in order by this number. 202

Inventory Maintenance

Description A 20 character description used for representing the item on reports. It is case sensitive and will be displayed exactly as typed. Generally it is recommended that you use the same description as your vendor. This will make it easy to identify the item when you are posting inventory figures.

UOM (Smallest Unit of Measure) The counting unit that is used as the basis for counting the item. For hamburger patties, the UOM might be "Patty." For mayonnaise, the UOM might be "Ounce." UOMs name descriptions may edited in the Inventory UOM edit.

Waste Tolerance The amount of waste (by the smallest UOM) can that be performed before a warning message appears while posting waste total amounts.

Part Number This field is used to cross-reference inventory items. It could be the number assigned by your vendor on invoices or a number assigned by your corporate/home office. This number is included in files that can be polled and used by corporate/home office reporting programs. You may sort the inventory items by this part number in several other inventory modules. Sorting by the item’s part number could be especially useful for posting Inventory Received if your vendor’s invoice is arranged by part number.

GTIN The Global Trade Identification Number is entered here. On many inventory reports and edits, items can be listed in order by this number.

Minimum Stocking Level The minimum count (by the smallest UOM) of the inventory item that is allowed to remain in-stock when calculating Purchase Orders. It is basically a buffer used so that you don’t run out of inventory before your next delivery arrives. This field is only used when creating Purchase Orders by projections. If you are not using this feature, ignore this field.

PO Forecast Method The method to use when calculating the amount to order for any Purchase Orders. Recipe - Need: Will calculate the amount to order using the following formula: Projected Recipe Usage - Opening Count - Any Pending Receives = Recommended Order Amount The Opening Count is the inventory count as of this Business Day’s open. Pending Receives are calculated from any previously created Purchase Orders that have not been delivered yet. The Projected Recipe Usage is calculated from your restaurant’s sales history, and is based on recipes being used for the products that you sell. Your Recommended Order Amount will be 0 if the formula above calculates a value less than 0. It will also 203

Inventory Maintenance always be displayed in the largest UOM. This method is best used when inventory counts are performed accurately, and on a frequent basis (preferably daily.) Recipe - Actual: The Recommended Order Amount will be based solely on your Projected Recipe Usage. The amount of inventory that you are expected to use over the order period will be recommended to order. This method is best used if your inventory counts are not performed on a daily basis, or not accurate. Previous Orders Average: Will calculate the amount to order using an average based from your 4 previous Purchase Orders. Use this method for inventory items that are not included in any recipes; Usually, items like napkins, straws, and condiments fall in this category.

Depletion Method The method to use when accounting for inventory used. There are two methods to deplete inventory: FIFO First In, First Out: The most common way that inventory is used. With this method, the system will deplete your oldest inventory first and value the remaining inventory appropriately. LIFO Last In, First Out: The LIFO method is rarely used, but is available for those inventory items that require the newest stock be used first, and the older stock be used last. An example of LIFO depletion would be for promotional items such as toys or limited time offers (LTO’s).

Any changes to the depletion method will take effect immediately, affecting inventory depletion for all inserts that you close after making a change to this setting.

Frequently Wasted If this inventory item is considered to be a frequently wasted item (i.e. hamburger patties, cheese slices, chicken pieces, etc.) then check this box. Checking the box will enable this item to be displayed on the Frequently Wasted Items report.

Count is Usage, Not O/S Under most circumstances, your inventory over/short is determined by comparing your actual usage (from open to close period counts) to your computed usage (amount sold * recipe portions.) If you check this box, then your over/short will always be zero (0) and your inventory usage will always be based on your actual usage from counts. This means that the inventory item does not require to be configured in any recipes for Purchase Order calculations, and your net difference between counts will be considered what was ’used.’ This option can be especially useful when attempting to calculate Purchase Orders for items usually not found in any recipes, like napkins, cooking oil, or ketchup packets.

Frequency From the dropdown, you can select one of several counting frequencies, or groups, indicating how often you want to count this item. For instance, selecting daily would indicate that you want this item counted every day before the daily close. Note that the first four frequencies are cumulative. This means that if you chose to run a report, or post inventory for weekly, the items included will be all of the ones with "weekly" and "daily" frequency selected. Monthly would include monthly, weekly and daily. The fourth frequency if selected, would include the monthly, weekly and daily items as well as any items defined as Frequency 4. Frequencies five through nine are "stand alone" frequencies, and will only include like items when selected. Frequency name descriptions may be edited in the Inventory Frequency edit. 204

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Type The class of item that this inventory part falls into. The default categories of Food, Paper, Supplies, and Promotional are available. You can change or add new types via the Inventory Types edit, if required.

Category Another way you can sort your inventory is by Category. This could be by the type of product (i.e. Beef, Pork, Chicken etc.) Category name descriptions may be added or edited in the Inventory Category edit, if needed.

Primary, Secondary, and Tertiary Locations Some inventory is probably stored in different physical locations within your restaurant. To make posting inventory easier, you can assign locations to each item. Then, if you sort the inventory by location, you will be entering it in the order that you counted it, without a lot of jumping around, or searching for an item. Location name descriptions may be added or edited in the Inventory Locations edit, if needed.

Yield This is an equivalency factor for the item. Basically, it shows how many servings you should get per smallest UOM. It is used most often with Fries, Soft Drink Syrup and Milkshake/Ice Cream Mix (items that get many servings per UOM.) Items that are a 1:1 ratio such as Burger Patties, Rolls, etc. should usually be left as 1.0000. A quality assurance or operations manual will often contain product yield and packaging information. This can greatly simplify the yield calculation process. A guide of this sort will also normally provide for shrinkage factors, if any. Yields and portions are always calculated on product as received, not cooked. The following is an example of how a yield could be determined: The operations manual states that Fries are packaged 36 pounds to a case, and that you should get between 400 and 420 standard size orders (servings) per 100 pounds. So, the average number per 100 pounds would be 410. The UOM for Fries is the pound. So, we divide 410 by 100, and we get the average number of portions per pound, which is the yield: 4.10. 410 portions/100 lbs = 4.1 portions per pound

Deactivated If this inventory item is not currently being used and you have no remaining inventory left, check this box to disable it.

Don’t Count Smallest UOM When checked, the item’s smallest UOM will not be displayed when posting inventory in Physical Count edit only the following "next larger" UOMs will be shown. If displaying "All" units of measure, the smallest UOM will not displayed. If there is no other UOM defined other than the smallest UOM, no line to count the item will be displayed.

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Reporting UOM / Reporting UOM Divisor

Reporting UOM This option is available to make reporting inventory easier. The Reporting UOM is used (if configured) on all inventory reports instead of the default (smallest) UOM. As an example, If we were to define Mayonnaise, which comes in a case containing four 1-gallon jars, we could define the smallest counting unit as an "ounce." This is fine, except for the way it will be displayed on the inventory reports, and how the human brain interprets information. For illustration purposes, which of the following would be more useful when trying to determine the monthly usage. Mayonnaise Used: 3008 ounces - OR Mayonnaise Used: 23.5 gallons By configuring the Reporting UOM to be a "gallon" you can still count your inventory by the "ounce" but the reports will display "gallon." UOMs name descriptions can be added or edited in the Inventory UOM Edit, if needed.

Reporting UOM Divisor The number used to calculate the quantity of the smallest UOM from the Reporting UOM. Using our example above, the divisor would be 128. (1 gallon = 128 ounces)

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Vendor

Figure 2. The bottom-half of the inventory maintenance edit, where you select the item’s Vendor and it’s Counting Units.

Select the Vendor from the dropdown menu that supplies you with this item. You can specify up to 3 separate Vendors that carry this item. Vendor descriptions and Electronic Ordering configuration are edited using the Inventory Vendors edit.

Unit Cost Input the cost per UOM (smallest) for the Vendor selected. This field will be automatically updated if changed using the Update Cost feature shown below, or if using Purchase Orders/Electronic Ordering, the cost will be updated when receiving deliveries.

Template Order Quantity (by Largest UOM) The amount, if any, that should be used as a default "to order" quantity when creating Purchase Orders. This field is only used when creating Purchase Orders. If you are not using this feature, ignore this field.

Counting Units Counting Unit description Smallest: This displays the UOM that is defined above. The next larger Counting Unit descriptions through Largest are used to define any "sub-packaging" that this item my be contained within. You can repeat the Counting Unit description process for up to four counting units per item. Counting Unit Counts: The quantity of the smallest counting unit defaults to "1" of whatever is defined. The other 3 available counting units refer to the "number of the next smaller counting unit," contained in the one you are defining. Here is an example: Cheese Slices that comes in 4 Blocks of 180 slices per Case: SLICE

BLOCK

CASE

1.00

180.00

4.00 207

Inventory Maintenance This just shows that the Smallest UOM is the SLICE. There are 180 SLICES per BLOCK, and 4 BLOCKS per CASE. The "Largest UOM" is CASE, and each CASE contains 720 SLICES. (1 X 180 X 4)

UOMs name descriptions can be added or edited in the Inventory UOM edit, if needed.

Updating Cost To update the cost of an item, simply enter the cost of any defined counting unit, and press the Update button directly below it. This action will update all of the Cost fields, including the Unit Cost, for this selected Vendor. To save the cost change, you must press any one of the following buttons: Submit, First, Previous, Next or Last.

Maintenance Report Pressing the Report button while in the Inventory Maintenance Edit will start the process of obtaining a maintenance report for select, or all, inventory items. You will be prompted to select which items to run the report on in the following screen.

To obtain a report on all items, simply select how to sort the inventory items and choose the report format. To select individual items, click the Filter Inventory Items checkbox, then select which items to print a report for. Click and drag to select multiple items in a row. Click while holding the CTRL key to select individual items. Once you have selected the options for the report, press the Submit button. The report, similar to the example that follows, will be displayed on screen.

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Figure 3. A sample Inventory Maintenance report for selected items.

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210

Text File Maintenance Getting to Text File Maintenance From Management Options select Maintenance

Then select Restaurant Configuration

Then select Text File Maintenance Menu

An Menu Screen similar to this should appear

The the Category Edit menu option is used to change descriptions that appear on dropdowns Product Maintenance and on Product Analysis reports. The last two are used to configure your receipt header and an optional receipt message.

Category Description Edits

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Text File Maintenance

Quick Search

When you enter the edit, the default is record 0. Press or Left Click on the Quick Search button to display the dropdown. You can arrow up/down or press Page Up/Down to look thru the descriptions.

Category Search Box

If you know the Category Number, you can enter it in the Search Box. Pressing Submit will take you to that record.

Changing the Description

At this point you can position the cursor in the Category Name box, and either add a new description, or change the existing one. Notes about this edit: Edit Category Descriptors Categories used with PLU’s are limited to sixty, with #60 being reserved for NonFood Products sold. Numbers 55 thru 59, if used, will only appear on the Product Analysis Reports if the associated product has a price entered.

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Receipt Header

The Receipt Header is a user definable message (for the top of your receipts) of up to 255 characters. Each line can contain up to 32 regular characters, or 16 if the bold box is checked. (44/22 characters if using SICOM’s 44 column receipt printer.) There are also boxes to check if you want the printer to beep when it prints, cut the paper, and mark the end of file. You can have a maximum of 255 regular-sized or 127 bold-sized characters in the Receipt Header.. At the top of the edit, we find the

button, used to save your changes once you are done.

To the right of each line, there is a on the current line.

button. This button is used to "center" the text that you have placed

Figure 1. Notice how the two lines above have been "centered" after pressing the CENTER button.

Hints & Tips You have more options to choose from to customize your receipt header and messages. For example, you can display the amount saved when using discounts or from purchasing value meals. The cashier’s first and/or last name could be displayed on a receipt. You can even manipulate the text displayed by making the text bold, inverse, or double-high. A company logo can also be displayed on the receipts as well! Instructions on how to add these items to your receipts are as follows: Amount Saved. On the line and character location of where you want to display this amount, type in a "%s". Additionally, you should type in the currency symbol as well, i.e. "$%s", so when it is printed the amount is shown as "$n.nn".

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Text File Maintenance Cashier Name. On the line and character location of where you wish to display the name, type in a "%f" and/or a "%l". The %f will display the first name and a %l will display the last name on the receipt. Bold Text. (a.k.a "Double-Wide" text.) Click the "Bold" box to the right of the text area on the line you wish to make boldface. Inverse Text. At the beginning of the text you wish to be shown in inverse text, type in a "‘I" (that’s accent-capital-I). All of the text that follows will be printed inverse. To end the inverse print, type in a "‘i" (accent-lowercase-i) following the last character that you wish to be printed in inverse. Inverse text can span multiple lines. Double-High Text. At the beginning of the text you wish to be shown double-high, type in a "‘X" (that’s accent-capitalX). All of the text that follows will be printed double-high. To end double-high print, type in a "‘x" (accent-lowercase-x) following the last character that you wish to be printed that way. Double-High text can span multiple lines. Italic Text. At the beginning of the text you wish to be shown in italics, type in a "‘T" (that’s accent-capital-T). All of the text that follows will be printed in italic. To end italic print, type in a "‘t" (accent-lowercase-t) following the last character that you wish to be printed that way. Italic text can span multiple lines. Underlined Text. At the beginning of the text you wish to underline, type in a "‘U" (that’s accent-capital-U). All of the text that follows will be underlined. To end underlined print, type in a "‘u" (accent-lowercase-u) following the last character that you wish to be printed that way. Underlined text can span multiple lines. Registered Trademark Symbol®. At the location you wish to display the symbol, type in a "‘R" (that’s accent-capital-R). Company Logo. Click the "Logo" box located to the right of the line where you wish the logo to be printed. Please note that for best appearance, there should be no text entered on the line with the logo. Additionally, the logo not only must be formatted properly but needs to be uploaded to your SL-Series system and to all of your networked receipt printers before it can be displayed on your receipts. Please contact SICOM Technical Support at 800-54-SICOM (800-547-4266) for additional details. This logo must be in Microsoft BMP format, monochrome (black and white), and it’s dimensions can be no larger than 576 pixels in width or 512 pixels in height. If a color logo is uploaded to a printer, it will be ignored and not printed. The logo must be named "PRINTERLOGO.BMP" (case-sensitive) and be located/placed in /home/sicom/public_html/mgrngdata/var/sicom directory. Customers can download the file to /home/sicom/download directory as well, and the system will move the file to the appropriate location.

the the

To upload the logo to the printers, a new button must be created in the POS panels file. The button should be named "Upload Logo to Printers" and must be a "Key Type" of 85. This button should be restricted for use by those with POS access cards. No additional PLU creation is needed. The "Upload Logo to Printers" button can only be used on the Manager’s Terminal. When pressed, it locates the "PRINTERLOGO.BMP" file, and attempts to upload it to all printers defined in the DHCP file. This process consists of two steps and may take a while to complete.

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Receipt Message

The receipt message edit lets you add a message to the bottom of all receipts. It is limited to a total of 512 characters. Each line can contain up to 32 regular characters, or 16 if the bold box is checked. (44/22 characters if using SICOM’s 44 column receipt printer.) Like the receipt header, there are boxes to make each line bold, mark the end of file, center the text, and submit to save. You can have a maximum of 512 regular-sized or 256 bold-sized characters in the Receipt Message.

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216

Recipe Maintenance Getting to Recipe Maintenance From Management Options select Inventory.

Then select Setup.

Then select Recipe Maintenance.

A Recipe Maintenance screen similar to the following should appear:

This screen is used to edit Recipe information. The recipe database contains 500 recipes. As a result, you can "edit" the recipes, but can not "add/delete" them. The number is used as a cross reference when defining Products you sell. You can scroll through the recipes using the First, Previous, Next and Last "Buttons", or through the Quick Search dropdown at the bottom of the screen.

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Recipe Name

The Recipe Name field is used to "Name" the recipe. Naming recipes makes it much easier to identify their use when reviewing them. The name entered will also show in the "Quick Search" dropdown discussed later in this chapter, and the "Recipe" dropdown in Product Maintenance.

Need to remove or DELETE a recipe line item? In order to remove (delete) a line item, whether it is an inventory item or recipe, click on the Delete box and press Submit.

Inventory Number/Description

Each Recipe can contain an unlimited amount ingredients. For "each" ingredient select the appropriate item from the dropdown.

Quantity

For each ingredient, enter the quantity of the Smallest Counting Unit (UOM) that will be deducted from inventory each time a product using this recipe is sold. This number can go to 4 decimal places to accommodate small portions of a large unit (i.e. Mayonnaise counted by the gallon, but only 1 tablespoon is used in the recipe would equal 0.0039 of a gallon. 1/256=.0039062)

Entering the wrong quantity for the items smallest unit of measure will cause erratic inventory and food cost calculations.

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Mode

Mode: Determines how special order instructions such as Plain, Add, No/Minus, Heavy, etc. are processed.

Mode 1 - Permanent Mode 1 is used for "Standard" Ingredients. These are Inventory Ingredients that are not able to be increased or decreased in quantity. These are most often Paper products (container, wrap, napkin, etc.) and all items without a corresponding qualifier or condiment key. In a recipe for "Apple Pie", while the toppings may be allowed to be modified, the pie is a standard ingredient, "always" included, and therefore would be a Mode 1. Note: Items like Cheese, while technically a condiment, are usually Mode 1. This is because you would expect a Cheeseburger, ordered "plain", would still contain Cheese. If it were a Mode 2 or 3, no Cheese would be removed from inventory.

Mode 2 - Optional Mode 2 is the most used "condiment" mode. Items may be modified using all condiment variations. The amount deducted from inventory for Light, Heavy and Extra is based on the field Limit 1 in the Qualifiers PLU. (See Product Maintenance) Note: Limit 1 contains a multiplier for the ingredients normal quantity, as defined in the recipe. The amount removed from inventory is the product of the value in limit 1 times the inventory quantity in the recipe.

Mode 3 - Optional/No Heavy Mode 3 inventory ingredients are not permitted to be made "Heavy." In addition, the quantity depleted from inventory is Doubled if the Plus/Add key is used. The amount deducted from inventory for Light is based on the field Limit 1 in the Qualifiers PLU. (See Product Maintenance) Note: Limit 1 contains a multiplier for the ingredients normal quantity, as defined in the recipe. The amount removed from inventory is the product of the value in limit 1 times the inventory quantity in the recipe.

Mode 4 - Not Standard Mode 4 inventory ingredients are not deducted from inventory unless the "Plus/Add" qualifier is used. This says to include the item even though it is not normally an ingredient of the item. This option restricts inventory calculation 219

Recipe Maintenance of "Plus" ingredients to only those recipes specifically providing for the item. An example could be a Sundae with a choice of either Strawberries or Blueberries. By making the toppings in the recipe, Mode 4, only the topping selected would be included, and thus removed from inventory.

Mode 5 - Included Items Mode 5 is available for recipes that include other recipes in their own build (Recipes-in-Recipes.) Mode 5 indicates that all of the inventory items usage from the included Recipe-in-Recipe will be calculated normally, following all of the normal rules for Mode 1 thru Mode 4 for recipe items.

Mode 6 - Plain/Only No Effect Mode 6 is available for recipes that include other recipes in their own build (Recipes-in-Recipes.) Mode 6 works similarly to Mode 1, where all of the inventory items contained in the Recipe-in-Recipe are considered Permanent, and the inventory amount deducted can ONLY be affected by the Light All and Heavy All modifiers. Any Mode 4 items included in a Recipe-in-Recipe will never have inventory usage calculated. Mode 4 items will only affect inventory if included in the main recipe for a PLU.

Mode 7 - Plain/Only Effect Mode 7 is available for recipes that include other recipes in their own build (Recipes-in-Recipes.) Mode 7 works similarly to Mode 1, where all of the inventory items contained in the Recipe-in-Recipe are considered Permanent, and the inventory amount deducted can ONLY be affected by the Light All and Heavy All modifiers. Additionally, if any single one inventory item from the Recipe-in-Recipe is modified using the Plain or Only modifier keys, then the ENTIRE recipe (each inventory item) is affected by the Plain or Only modifier. This includes any Mode 1 items in the Recipe-in-Recipe as well. Any Mode 4 items included in a Recipe-in-Recipe will never have inventory usage calculated. Mode 4 items will only affect inventory if included in the main recipe for a PLU.

Mode 8, 9, 10 - Not Standard Modes 8, 9, and 10, while available in the Recipe edit, are not currently used by the SL-Series system. Select any of these options will result in NO inventory usage calculations for any items in the included Recipe-in-Recipe.

Using Recipes-In-Recipes At the bottom of the recipe screen is a nice option that allows you to append another recipe to the one you are currently working on. For example, let’s say you want to create a recipe for a Cheeseburger, that is made up of all of the ingredients of a Hamburger with the addition of a slice of cheese:

You would simply go to an empty recipe and select the Hamburger from the Add Recipe dropdown. The entire recipe for the Hamburger will be added. Next, select cheese from the Add Inventory dropdown.

Now that all of the ingredients for the Cheeseburger have been added, simply press the Submit button to save your changes. Don’t forget to name your new recipe.

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Empty Recipes

Another nice feature at the bottom of the screen is a dropdown that will show you all of the recipes that have no ingredients included within the recipe. This is very helpful in quickly finding and selecting recipes that may be used for new items. Even though recipes may be empty, it doesn’t mean that there aren’t any PLUs that have been assigned this recipe number. Always remember to obtain a Recipe/Food Cost Report each time you create a new recipe.

Recipe Maintenance Report To get a report displaying all or some of your recipes, press the Report button at the top right of the screen.

First, you need to select which type of report to obtain. There are currently two types of recipe reports available: Normal and Inverted.

Normal The "Normal" report details each recipe and it’s ingredients, portions (UOM quantity), and modes. When you select this report, you can select one, several, or all recipes to be included in the report. 221

Recipe Maintenance

Inverted An "Inverted" recipe report is one that reports all of your inventory items and then displays each recipe that contains the inventory item below it. The recipe’s Name, the inventory item’s Portion (UOM quantity) and Mode are displayed. This report is especially useful when troubleshooting inventory discrepancies, allowing you to easily find where each inventory item is being used and how much is being calculated as used from your on-hand totals. Click on one recipe to print a report for just one. Click and drag to select multiple recipes in a row. Click while holding the CTRL key to select individual recipes. Select ALL Recipes in the select box to automatically include all recipes. Expand Recipes? Check this box to display any full-detail recipe information for any recipes that may be included as part of any other recipe. Show Products? Check this box to display the PLU’s that reference this receipe in their configuration. Format: Select from different report format types available: PDF, HTML, Text, or CSV.

Figure 1. A sample "Normal" Recipe Maintenance Report.

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Figure 2. A sample "Inverted" Recipe Maintenance Report.

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Product Maintenance Getting to Product Maintenance From Management Options select Maintenance

Then select Product/Discount/Function

Then select Product/Sales Items

A Product Maintenance screen similar to the one displayed on the following page should appear:

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Product Maintenance

This screen is used to add, edit and delete Products you sell (i.e. Hot Dog, Burger, etc.), and Qualifiers that affect them (i.e. no mustard, extra mustard etc.). A cross reference chart is included at the end of this chapter to help identify fields used, not used, and optional for Products, and Qualifiers. As you scroll through the Products using the First, Previous, Next and Last "Buttons", only Item Numbers that have been defined, and are active, will appear. Selecting "Add New Item" will present a screen where you can create an item with any unused numbers. On Product Analysis reports, Cashier Virtual and Printed Receipts, and Expediter/Production Screens (Order 226

Product Maintenance Mode only), items will be listed by Category (see Category below), then, in order by these numbers. Because of that, you may want to consider numbering items in the order you want them presented, leaving unused numbers between, giving room to expand, while keeping like items near each other on the reports, receipts and screens.

PLU Number

The PLU Number is a 9 digit Price Look-up Number for the item. Products: The first 7 digits (1234567xx) are for the Base Product Number. All nine numbers do not have to be used, but generally, a Base Product Number should be at least 5 digits. The last 2 digits should be zero (123456700) unless the product is rung up by pressing a modifier key like Small, Large, Senior, etc. If the item will be rung up using a modifier key, the last 2 digits will be from 1 to 99. An example of how this would work, would be for a Medium, and Small Fry. The Medium Fry has the Base PLU Number of 50000. When we press the button [Med Fry] it points directly to PLU 50000, and a Medium Fry gets rung up. If we want a Small Fry, we would press 2 buttons: [Small] and [Med Fry]. The PLU for the [Small] button has been set up as a modifier that will add the value of 5 to the next button pressed. So, 5 + 50000 = 50005, and if the PLU 50005 exists, it gets rung up. Knowing this numbering scheme makes it simple to determine the Small Fry’s PLU Number. It has to be the Base Number + the Modifier. We will discuss setting up a Modifier PLU further under Function Maintenance. Keeping a good Base PLU Numbering scheme makes it very easy to identify products by functionality. For example, any PLU ending in 5 would be a small version of an item, a 6 may be large, 7 extra large, etc. Qualifiers: This number can also be up to 9 digits, but the last 3 digits represent the following modifier digits: 000

Cut, Plain, Hot, etc.

100

Minus

200

Heavy

300

Light

400

Plus

500

Heavy

600

Extra

The Qualifiers work similar to Modifiers. In Function Maintenance, we set up "Qualified Modifiers" which will be used on buttons like No/Minus, Heavy, Light, Add/Plus, Only and Extra. If the item will be rung up using a qualified modifier key, the last 3 digits will be from 000 to 900. An example of how this would work, would be for a Medium Fry, minus Salt. The Medium Fry has the Base PLU Number of 50000. When we press the button [Med Fry] it points directly to PLU 50000, and a Medium Fry gets rung up. At this point, on the Cashier Terminal, the Medium Fry is at the bottom of the virtual receipt, where it can be modified. If we want it without salt, we would press 3 buttons: [Med Fry], [Minus] and [Salt]. 227

Product Maintenance The PLU for the [Minus] button has been set up as a qualified modifier that will add the value of 100 to the next button pressed. So, 100 + 9000000 = 9000100, and if the PLU 900100 exists, it gets rung up. Knowing this makes it simple to determine the PLU Number of any modifier that will be used in conjunction with the Minus key. It has to end in 100. We will discuss setting up a Qualified Modifier PLU further under Function Maintenance. Again, keeping a good Base PLU Numbering scheme makes it very easy to identify products by functionality. For example, any PLU ending in 100 would be a version of an item rung up with the Minus key, 200 for Heavy, 300 for Light, etc.

Type

Type: Specifies how the PLU is to be used. Selecting Type "0 Not a Product" will temporarily disable a PLU. It will no longer appear when scrolling through the PLUs. To retrieve a PLU that has been disabled, you need to select "New Item" and then enter the disabled PLU Number Type "1 Product" is used for the items you sell (i.e. Sandwich, Fry, Soda etc). Type "2 Qualifier" is used for PLUs that will be used to "modify" a Product (i.e.. no onion, heavy mustard, etc) Type "32 Open Department" is used to define Miscellaneous Charge (Cents Plus) PLUs

Price

The selling price for the item. This number can not exceed $327.67

Name

This description will be displayed when the item is referenced on reports as well as in Order Entry. Although 20 characters can be entered, descriptions over 13 Characters may not be displayed completely on order entry displays, receipts, special item tickets and Kitchen/Expediter screens. Care should be taken to ensure the first 13 characters will provide enough information to kitchen personnel to prepare the product, and for expediters/baggers to assemble the order correctly. The Name is "case sensitive". For consistency, as well as aesthetics, it is recommended that all "PRODUCTS BE TYPED IN UPPER CASE", and all "qualifiers be typed in lower case". In addition, to make the qualifiers "stand out", you may want to indent each one by making the first character a "space" or a special character such as "-, +, *" etc.

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Long Description

This is a 30 Character description that is used on printed receipts using SICOM’s 44 column receipt printer and the Poll ID Number (PIN) Report.

Kiosk Name

This is the name that will be displayed on-screen if being used in kiosk mode. This is currently not used.

Image

Enter in the name (and filepath) of the image used to display when in kiosk mode. This is currently not used.

Tax

Checking Table 1, 2 and/or 3, will indicate the tax that applies to this item when it is sold. Usually, Table 1 is appropriate for taxable items. If no Table is checked, no tax will be applied. The Tax rules in some locals are quite complicated. It is recommended that you look at similar items in your database, where you know the tax is being calculated properly, then make the same Tax Table selection(s).

If your tax rate, or rules, change, refer to the section on Tax Table Maintenance, or contact your System Administrator for assistance.

Category

This is a group (1 to 60) with which this product is associated. The Category also determines priority placement of the item within an order. For example: Category 1 items are displayed higher in the order than Category 7. If two items in the order belong to the same Category, the smaller PLU number takes precedence, and is placed higher in the order. Category descriptions are user definable (See Text File Maintenance) Category 60 is reserved for Non-Food Items. These Items are not included in the Hourly Report. 229

Product Maintenance Items with a Category 1 through 54, and 60, if sold, will always be listed on the Product Analysis Report. Categories 55 through 59 will only be included on the Product Analysis Report if a price is entered.

Entree

Entree should only be checked if you are using the SICOM Labor Scheduler Program and have configured it to project sales based on entree’s sold.

Non Discountable

Non Discountable, if checked, will prevent discounts from being applied to this item. For example: You run a special on a Sandwich that normally retails for $3.49, costs you $1.00 to make, and you are going to offer it for $1.50. By checking Non Discountable, you will not have to worry about further discounts being applied, such as a 50% employee meal discount, which, in this case, would wind up costing you an additional $.25 just to sell it.

Force Receipt when Included in Order?

Checking this option will force a receipt to print out if this item is rung up as part of an order. Using this option is only viable when you do not normally print out a receipt for every order.

Recipe

From this dropdown, select the recipe you created for this item. A recipe should be created for all Products, and Qualifiers with a Code:28 (see below) For help with recipes, see Chapter 4: Recipe Maintenance.

Code

Code is only used for Qualifiers, and is used for inventory calculations. The Code selected should correspond to the last 3 digits of the PLU Number.

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Product Maintenance

Reference 1

Reference 1 is used with Products or with Qualifiers that have Code 22 through 28 selected. For Products, it is a reference to an associated Value Meal that can be automatically rung up in the current order when this PLU is selected and the "Make It a Value Meal" button (POS Key Type 81) is pressed. For Qualifiers, it is a reference to the Inventory Number represented by the Qualifier. For example: if you were creating a Qualifier PLU for "extra mustard" you would select "Mustard" from the Reference 1 dropdown.

Route 1

This is the Routing group to which the item belongs. The group determines where and when the item is printed or displayed at special order printers or Kitchen/Expediter screens. Routing was established during installation of your system. For new items, enter the routing number used for a similar product. For help with Routing Options, contact SICOM Support at 800-54-SICOM (800-547-4266).

Route 2

This is a Secondary Routing group to which the item belongs. The group determines where and when the item is printed or displayed at special order printers or Kitchen/Expediter screens. Routing was established during installation of your system. For new items, enter the routing number used for a similar product. For help with Routing Options, contact SICOM Support at 800-54-SICOM (800-547-4266).

Limit 1

The number entered, specifies the amount that the ingredient in the recipe will be increased or decreased. The default amount is 100 (1.00 X the amount in the recipe). Entering 01 through 99 will decrease the amount. (For example, 50 would = .50 X the amount in the recipe) Entering 101 through 999 will increase the amount of inventory depleted) (For Example, 125 would = 1.25 X the amount in the recipe).

Item Amount/Limit 2

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Product Maintenance This is a special field, for Product PLUs, that can help you ensure your products are rung up properly, reduce employee fraud and make sure you receive the right amount of money for products sold. Here is how it works: Assume you have a combo meal that consists of a Sandwich, Fry and Soda. The Sandwich normally retails for $3.29 but is discounted in the combo meal to $2.00. The Combo Meal will sell for $3.99 (Sandwich $2.00, Fry $1.00 and Soda $.99) You want to ring up the items alacarte, but do not want to take the chance that the cashier will ring up the discounted Sandwich, and not ring up the Fry and Soda. You create a "Product PLU" for the Sandwich, and "Qualifier PLUs" for the Fry and Soda (Several for Soda if you offer several flavors). In the Item Amount/Limit 2 field of the "Sandwich," you will enter a number. It represents the total that must be accumulated in order for this item to be sold. In the example above, we have entered "95." We will give values to the Fry of 80, and to the Sodas of 15 (See Item Value in Popup/Vat1 below). When we ring up the Sandwich, it will be placed in the "Build Area" of the virtual receipt. To get it out of the build area, we must accumulate the 95 points (no more, no less). If after pressing the Sandwich button, you are presented with a panel that has the Fry and Sodas, ringing one of each will give you the 95 points, and you can continue the sale. It will not let you continue without reaching 95, and will not allow you to ring up more (i.e. 2 sodas). Note: For the Sandwich PLU, we still need to complete the "Call a Pop-Up?" section below.

This feature is currently deprecated, in favor of use of the Value Meal feature on the SL-Series system. This option has no effect when operating with POS versions 2.00 through 2.42b.

Item Value in Pop-Up/Vat1

Used by Qualifier PLUs only, and as discussed in the "Item Amount/Limit 2" section above, this field is where we define the value of the Qualifier(s) that will be applied to the total defined in Item Amount/Limit 2 in the Product PLU. This feature is currently deprecated, in favor of use of the Value Meal feature on the SL-Series system. This option has no effect when operating with POS versions 2.00 through 2.42b.

KS Color

From this dropdown, you can select the color for this item when it is displayed on the Kitchen/Expedited screens. Limited use of color can be very effective at bringing attention to an item. Too much color will create a kaleidoscope affect which could result in confusion. Also, it is not recommended that the color selected be the same as the background color (i.e. Red on Red, would result in a "blank" Red line).

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Product Maintenance

Call a Pop-Up?

If you are going to use a Combo scheme as described in "Item Amount/Limit 2" above, the "Product" needs to have this box checked. You must also complete the Pop-up Edit described below.

This feature is currently deprecated, in favor of use of the Value Meal feature on the SL-Series system. This option has no effect when operating with POS versions 2.00 through 2.42b.

VM Items Edit

See the Part 3 section, Valuemeal Items Edit for detailed information and instructions.

Class Code

Used for Corporate/Home Office Polling Packages to group similar items. If your polling/reporting program uses these numbers, the must be defined in order for the information to be placed properly into the poll files. Here is the complete list: 1 = POS Cash

16 = Petty Cash

2 = Declared Cash

17 = Deposit

3 = Gift Redemption

18 = Skim

4 = Declared Gift Redemption

19 = Coupon Sales

5 = Dine In Sales

20 = Declared Coupons

6 = Dine Out Sales

21 = Employee Meals

7 = Drive Thru Sales

22 = Total Sales

8 = Overring

23 = Suggestive Sales

9 = Refund

24 = Deletes

10 = Gift Cert Sold

25 = Manager Meals

11 = Receipts

26-29 = Reserved

12 = Non Taxable Sales

30-34 = Coupon (A-E) Sales

13 = Tax Collected

35-39 = Reserved

14 = Non Product Sales

40-44 = Discount (A-E) Sales

15 = Credit Issued

45-49 = Reserved

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Product Maintenance

Poll ID

Cross reference number used by the Corporate/Home Office to identify the same products from different restaurants which may have different PLU numbers. This number is used for polling only.

Poll ID-2

This is the "Sort" order for the Poll ID Number (PIN) Report. (See Cool Stuff). It is also included in a poll file and can be used as a cross reference number. Usually, your Universal Product Identification Number would be entered here. You can also sort the Product Analysis Report by this number.

Panel Swap

Panel Swap is a very convenient feature that associates the PLU with a particular Touch Screen panel. If the PLU is selected/highlighted when it is positioned in the Virtual Receipt area, the screen will automatically swap and display the panel that is defined here. Defining a panel is not required. For example, if I assign the Condiment Panel to this PLU, then when it is selected/highlighted on the POS, then the Condiment Panel will automatically be displayed on-screen so that I may easily select any condiment changes.

Order By

This dropdown lets you sort the PLUs in PLU Maintenance by PLU #, Short Name, Long Name, Poll ID-2 and Route 1. The RRN number shown is the Relative Reference Number of the PLU and is used for diagnostic purposes.

Quick Search

Also at the bottom of the screen is the "Quick Search" dropdown. Simply touch, or click on the Quick Search button to display the dropdown. Locate the item you are looking for by pressing the up/down arrows (or page up/down). Once selected, the item will appear on screen.

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Text Search

If you know the PLU Number of an item, you can type it in the Text Search box and press Submit to go to that item.

Maintenance Report

To get a report showing all of the Product Maintenance items, press the "Maint Report" Button at the top right of the maintenance screen.

Then select either "All Items" or "Select PLUs". If only one PLU is desired, select it from the dropdown and press Submit. If multiple, but not all PLUs are to be included in the report, hold down the CTRL key with one hand while selecting the PLUs to be included with the other.

Product/Qualifier Cross Reference Chart Field

Used for Products?

Used for Qualifiers?

PLU Number

Yes

Yes

Type

Yes

Yes

Price

Yes

Yes

Name

Yes

Yes 235

Product Maintenance

236

Field

Used for Products?

Used for Qualifiers?

Long Name

Yes

Yes

Kiosk Name

Yes

Yes

Image

Optional

No

Tax

Yes

Yes

Category

Yes

Yes

Entree

Optional

No

Non Discountable

Optional

No

Force Receipt when Included in Order

Optional

No

Recipe

Yes

Yes (Code 28)

Code

No

Yes

Reference 1

No

Yes

Route 1

Yes

No

Route 2

Yes

No

Limit 1

No

Yes

Item Amount/Limit 2

Optional

No

Item Value in Pop-Up?

No

Optional

KS Color

Yes

Yes

Call a Pop-Up?

Optional

No

Class Code

Optional

Optional

Poll ID

Optional

Optional

Poll ID - 2

Optional

Optional

Panel Swap

Optional

Optional

Discount Maintenance Getting to Discount Maintenance From Management Options select Maintenance

Then select Product/Discount/Function

Then select Discounts

A Discount Maintenance screen shown on the following page should appear:

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Discount Maintenance

This screen is used to add, edit and delete Discount PLUs. Discounts can be for a dollar amount, or percent, and can be applied to one item within the order, or the entire order. At The end of this chapter, is a cross reference chart showing all Discount PLU Types with corresponding Discount Amount and Indicators. As you scroll through the Discounts using the First, Previous, Next and Last "Buttons", only Item Numbers that have been defined, and are active, will appear. Selecting "Add New Item" will present a screen where you can create an item with any unused numbers.

PLU Number

The PLU Number is a 9 digit Price Look-up Number for the item. Discount PLU Numbers do not use "Modifier" keys like Products, but you should still adhere to a numbering scheme that may help to identify them. Like Product PLUs, all nine numbers do not have to be used. 238

Discount Maintenance

Type

Type: Specifies how the PLU is to be used. Selecting Type "0 Not a Discount" will temporarily disable a PLU. It will no longer appear when scrolling through the PLUs. To retrieve a PLU that has been disabled, you need to select "New Item" and then enter the disabled PLU Number Type "4 Item Discount" is used for Percent and Dollar Discounts that will only apply to a "single item" within the order. This type may not be used to discount a Type 18 "Value Meal" discount. Type "9 Order Discount" is used for Percent and Dollar Discounts that will apply to "all items" within an order. This type may not be used to discount an order that contains a Type 18 "Value Meal" discount. Type "15 Cents Off Key" is used for variable Dollar Discounts. This Discount does not apply to specific items within an order. This type can be applied to an order that contains a Type 18 "Value Meal" discount. Type "17 Percent Off Key" is used for variable Percent Discounts. This Discount does not apply to specific items within an order. This type can be used to discount an order that contains a Type 18 "Value Meal" discount. Type "18 Value Meal" is used as a Dollar Discount but the price is actually the price of the Value Meal, not the discount amount. Type "3 Value Meal Discount" is used for Percent and Dollar Discounts that will only apply ONLY to a Type 18 "Value Meal" within the order. This is essentially an Item Discount for a Value Meal PLU. Type "36 Coupon Validator" is used for validating other discounts. Another discount PLU must be selected using the Reference 2 dropdown menu. No discount amount or indicator is required. At the end of this chapter is a chart showing all Discount PLU types with corresponding categories and notes

Discount Amount

This is the "Dollar Amount" or "Percent Value" of the discount. The Type of Discount (a.k.a. Indicator) field determines whether the value represents a percent or amount. This number can not exceed $327.67

When entering a percentage value, always use the decimal value of the percentage, not the whole number. In example, to apply a 45% discount, enter 0.45, not 45.00.

Name

This description will be displayed on the Order Entry Terminal "virtual receipt" when its corresponding button is pressed. Discounts will be highlighted in BLUE on the Virtual Receipt, Valuemeals will be highlighted in RED along with an asterisk (*).

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Discount Maintenance

Long Description

This is a 30 Character description that is used on printed receipts using SICOM’s 44 column receipt printer and the Poll ID Number (PIN) Report.

Tax

Checking Table 1, 2 and/or 3, will indicate how the tax that applies to the item when it is discounted. If the Tax Table(s) is checked, the Tax on the amount discounted will be deducted from the order. If the Tax Table(s) is not checked, the Tax on the amount discounted will not be deducted from the order. For Example, If you give your employees a 100% meal discount, but are required to collect the tax based on the amount of the meal before being discounted, you would not check the Tax boxes for that discount. The Tax rules in some locals are quite complicated. It is recommended that you look at similar items in your database, where you know the tax is being calculated properly, then make the same Tax Table selection(s).

If your tax rate, or rules, change, refer to the section on Tax Table Maintenance, or contact your System Administrator for assistance.

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Discount Maintenance

Type of Discount (Indicator)

For Discount Types 3, 4, 9, and 17 select either "0 Percent Discount" or "1 Dollar Amount Discount."

Low Limit (In Dollars)

Used in conjunction with the Cents Off, Gift Card Issue, and Gift Card Recharge keys, this amount - if entered defines the minimum limit (in whole dollars) that can be entered for the transaction.

High Limit (In Dollars)

Used in conjunction with the Cents Off, Gift Card Issue, and Gift Card Recharge keys, this amount - if entered defines the maximum limit (in whole dollars) that can be entered for the transaction.

Force Receipt When Included In Order

Checking this option will force a receipt to print out if this item is rung up as part of an order. Using this option is only viable when you do not normally print out a receipt for every order.

Valuemeal Coupon Required

Enter a 1 in this field if you want to require a Type 36 "Coupon Validator" to be rung up before this discount can be applied. This option is only available for Type 18 "Value Meal" discounts.

Class Code

Used for Corporate/Home Office Polling Packages to group similar items. If your polling/reporting program uses these numbers, the must be defined in order for the information to be placed properly into the poll files. 1 = POS Cash

16 = Petty Cash 241

Discount Maintenance 2 = Declared Cash

17 = Deposit

3 = Gift Redemption

18 = Skim

4 = Declared Gift Redemption

19 = Coupon Sales

5 = Dine In Sales

20 = Declared Coupons

6 = Dine Out Sales

21 = Employee Meals

7 = Drive Thru Sales

22 = Total Sales

8 = Overring

23 = Suggestive Sales

9 = Refund

24 = Deletes

10 = Gift Cert Sold

25 = Manager Meals

11 = Receipts

26-29 = Reserved

12 = Non Taxable Sales

30-34 = Coupon (A-E) Sales

13 = Tax Collected

35-39 = Reserved

14 = Non Product Sales

40-44 = Discount (A-E) Sales

15 = Credit Issued

45-49 = Reserved

Poll ID-2

This is the "Sort" order for the Poll ID (PIN) Report. (See Cool Stuff). It is also included in a poll file and can be used as a cross reference number.

Reference 2

When restricting an item discount for use with only 1 PLU, select the PLU from this dropdown. This feature may only be used with a Dollar Discount.

Unavailable

The Unavailable field is reserved for future use, and is not currently used with the SL-Series system. Leave this value unchecked.

Valuemeal Items Edit

242

Discount Maintenance Pressing this button will take you directly to the Valuemeal Items Edit screen. It has been placed on this edit for your convenience.

Order By

This dropdown lets you sort the PLUs in Discount Maintenance by PLU #, Short Name, Long Name, Poll ID-2 and Route 1. The RRN number shown is the Relative Reference Number of the PLU and is used for diagnostic purposes.

Quick Search

Also at the bottom of the screen is the "Quick Search" dropdown. Simply touch, or click on the Quick Search button to display the dropdown. Then, locate the item you are looking for by pressing the up/down arrows (or page up/down), or, press the first letter, in the description, of the item you are looking for. If there are several items beginning with the same letter, you may have to press the letter repeatedly until you reach the one you are looking for.

Text Search

If you know the PLU Number of an item, you can type it in the Text Search box and press Submit to go to that item.

Maintenance Report

To get a report showing all of the Discount Maintenance items, press the "Maint Report" Button at the top right of the maintenance screen.

243

Discount Maintenance

Then select either "All Items" or "Select PLUs". If only one PLU is desired, select it from the dropdown and press Submit. If multiple, but not all PLUs are to be included in the report, hold down the CTRL key with one hand while selecting the PLUs to be included with the other.

Discount Type/Indicator Chart

244

Type

Indicator if %

Indicator if $

0 Not a Discount

Not Used

Not Used

3 Value Meal Discount

0 Percent

1 Dollar Amount Discount

4 Item Discount

0 Percent

1 Dollar Amount Discount

9 Order Discount

0 Percent

1 Dollar Amount Discount

15 Cents Off Key

Not Used

1 Dollar Amount Discount

17 Percent Off Key

0 Percent

Not Used

18 Value Meal

Not Used

1 Dollar Amount Discount

36 Coupon Validator

Not Used

Not Used

Valuemeal Maintenance Getting to Valuemeal Maintenance From Management Options select Maintenance

Then select Product/Discount/Function

Then select Valuemeal Edit

A Valuemeal Maintenance screen shown on the following page should appear:

245

Valuemeal Maintenance This screen is used to add, edit and delete Valuemeal PLUs. Valuemeals are defined as discounts, but are used as a regular Type 1 Product. The Valuemeal Edit and the Valuemeal Items edit allow you to define meal "packs" that contain several other Type 1 Products that, when combined, will offer the customer a discount for purchasing the "pack" rather than paying full menu board prices. There are two steps required when setting up a new "Valuemeal" •

Create the Valuemeal Discount, entering in the price which the customer will pay. (This Chapter)

•

Add Items to the Valuemeal using the Valuemeal Items Edit, thus defining what products need to be rung up in order for discount price to apply. (Next Chapter)

You can also create a BUTTON to ring up the entire Valuemeal at once, or, the POS can be configured to automatically seek out Valuemeal combinations as the order is rung up in real-time or when the order is subtotaled. As you scroll through the Valuemeals using the First, Previous, Next and Last "Buttons", only Item Numbers that have been defined, and are active, will appear. Selecting "Add New Item" will present a screen where you can create an item with any unused numbers.

PLU Number

The PLU Number is a 9 digit Price Look-up Number for the item. Valuemeal PLU Numbers do not use "Modifier" keys like Products, but should still adhere to a numbering scheme that may help to identify them. Like Product PLUs, all nine numbers do not have to be used.

Price

This is the retail price of the Valuemeal. This is what the customer will be charged, not the amount that will be discounted! This number can not exceed $327.67

Name

This description will be displayed on the Order Entry Terminal "virtual receipt" when its corresponding button is pressed.

Long Description

This is a 30 Character description that is used on printed receipts using SICOM’s 44 column receipt printer and the Poll ID Number (PIN) Report. 246

Valuemeal Maintenance

Tax

Checking Table 1, 2 and/or 3, will indicate how the tax that applies to the item when it is discounted. If the Tax Table(s) is checked, the Tax on the amount discounted will be deducted from the order. If the Tax Table(s) is not checked, the Tax on the amount discounted will not be deducted from the order. For Example, If you give your employees a 100% meal discount, but are required to collect the tax based on the amount of the meal before being discounted, you would not check the Tax boxes for that discount. The Tax rules in some locals are quite complicated. It is recommended that you look at similar items in your database, where you know the tax is being calculated properly, then make the same Tax Table selection(s).

If your tax rate, or rules, change, refer to the section on Tax Table Maintenance, or contact your System Administrator for assistance.

Coupon Validator Required

Enter a 1 in this field if you want to require a Type 36 "Coupon Validator" to be rung up before this discount can be applied.

Upsize to Next PLU

Checking this box forces the POS software to automatically ring up the next PLU in sequence (PLU + 1) instead of just upsizing the items within this valuemeal. This is very useful for valuemeals that either include another item, or change quantities of items when upsizing the meal.

Route 1

This is the Routing group to which the item belongs. The group determines where and when the item is printed or displayed at special order printers or Kitchen/Expediter screens. Routing was established during installation of your system. For new items, enter the routing number used for a similar product. For help with Routing Options, contact SICOM Support at 800-54-SICOM (800-547-4266).

Route 2

247

Valuemeal Maintenance This is a Secondary Routing group to which the item belongs. The group determines where and when the item is printed or displayed at special order printers or Kitchen/Expediter screens. Routing was established during installation of your system. For new items, enter the routing number used for a similar product. For help with Routing Options, contact SICOM Support at 800-54-SICOM (800-547-4266).

Poll ID-2

Enter in the name (and filepath) of the image used to display when in kiosk mode. This is currently not used.

Unavailable

The Unavailable field is reserved for future use, and is not currently used with the SL-Series system. Leave this value unchecked.

Order By

This dropdown lets you sort the PLUs in Valuemeal Maintenance by PLU #, Short Name, Long Name, Poll ID-2 and Route 1. The RRN number shown is the Relative Reference Number of the PLU and is used for diagnostic purposes.

Quick Search

Also at the bottom of the screen is the "Quick Search" dropdown. Simply touch, or click on the Quick Search button to display the dropdown. Then, locate the item you are looking for by pressing the up/down arrows (or page up/down), or, press the first letter, in the description, of the item you are looking for. If there are several items beginning with the same letter, you may have to press the letter repeatedly until you reach the one you are looking for.

Text Search

If you know the PLU Number of an item, you can type it in the Text Search box and press Submit to go to that item. 248

Valuemeal Maintenance

Maintenance Report

To get a report showing all of the Valuemeal Maintenance items, press the "Maint Report" Button at the top right of the maintenance screen.

Then select either "All Items" or "Select PLUs". If only one PLU is desired, select it from the dropdown and press Submit. If multiple, but not all PLUs are to be included in the report, hold down the CTRL key with one hand while selecting the PLUs to be included with the other.

249

Valuemeal Maintenance

250

Valuemeal Items Edit Getting to the Valuemeal Items Edit From Management Options select Maintenance

Then select Product/Discount/Function

Then select Valuemeal Items Edit

A Valuemeal Item Edit screen similar to the following should appear:

This screen is used to add, edit and delete Product items included as part of a Valuemeal. Completing the second step in creating a new Valuemeal is a 4 step process: •

Add a New Valuemeal from the dropdown menu

•

Add Items to the Meal

•

Determine the Quantity of each Item included in the Valuemeal

•

Place Replacement or Price Restrictions on the Items, if needed

In the example above, we have a Valuemeal called "VALUE MEAL #1." It contains 3 items, a HERO-SUPER BURGER, MED FRY, and a MED TASTY BEVERAGE. Depending on how your system is configured, when these 3 items are rung up in the same order, the POS will detect that this is actually a "VALUE MEAL #1" and will ring up PLU 3020100 automatically, discounting and grouping the three items together. This is how Valuemeals work. Below is a detailed listing of all of the fields shown, and information for each: 251

Valuemeal Items Edit

Menu ID

The Menu ID is the PLU number of the Type 18 "Value Meal" Discount. This field is not editable. You can select any Valuemeal that already has items defined for it by selecting one from the dropdown menu. If you are adding a new Valuemeal, you will need to select Add New Valuemeal located at the bottom of the edit, and select your the PLU of the new Valuemeal you are adding.

You cannot add a new Valuemeal to this edit without previously creating a Type 18 "Value Meal" Discount using either the Discount or Valuemeal edits first.

Once you add a Valuemeal using the Add New Valuemeal dropdown, the Valuemeal is permanently added. There is no need to press Submit, First, Previous, Next, or Last buttons to save the change.

PLU

Displays the PLU number of the item listed. You can manually enter another PLU number here to change the item, or select one from the Product Name dropdown menu to the right of this field.

Product Name

Displays the PLU name of the item listed. Also displays the PLU number in brackets ( [] ) for reference. You can select a new item from the dropdown if needed.

You need to press Submit, First, Previous, Next, or Last buttons to save any changes you make here.

Qty (Quantity)

This field indicates how many of the item listed is needed in order to qualify for the "Valuemeal" discount. If blank, then one (1) is assumed.

252

Valuemeal Items Edit You need to press Submit, First, Previous, Next, or Last buttons to save any changes you make here.

NoSub (No Substitution)

One of features of the Valuemeal software is the ability to replace items contained within a Valuemeal with another item/PLU that exists in the same Category. For example, if one wanted to replace the MED TASTY BEVERAGE with, say, a MED DELICIOUS MILKSHAKE, and both of these PLU’s have the same Category, then the software would allow the replacement. Additionally, if the cost of the Milkshake was higher than the Beverage, then the customer would be asked to pay the price difference between the Beverage and Milkshake. If the cost was lower, no additional discount would be given. If you DO wish to allow the replacement of an item then you would enter a 0 (or leave blank) in the NoSub field. If you do NOT wish to allow the replacement of an item then you would enter a 1 in the NoSub field. In POS versions 2.40 and higher, you can force the replacement of an item by entering a 2 in the NoSub field. This would require the cashier to substitute the "place holder" PLU with another from the same category. This use is ideal where the selection of a specific "side item" is required. In POS versions 2.50 and higher, you can optionally replace an item by entering a 3 in the NoSub field. This would allow the cashier to substitute the "place holder" PLU with another from the same category. This use is ideal where the addition of a specific "side item" is permitted.

You need to press Submit, First, Previous, Next, or Last buttons to save any changes you make here.

No >$ (No Substitution if Price is Higher)

This option picks up where the NoSub field leaves off. If you are allowing substitution for your Valuemeals, then you can also restrict whether or not you can substitute with items that cost more. If you do NOT wish to be able to replace items with ones that cost more, enter a 1 in the No >$ field. If you DO wish to be able to replace items with ones that cost more, enter a 0 (or leave blank) in the No >$ field.

You need to press Submit, First, Previous, Next, or Last buttons to save any changes you make here.

M2

253

Valuemeal Items Edit The M2 field is reserved for future use, and will be used as a sort order value when used in conjunction with a Kiosk. Leave this value blank or 0.

M3

The M3 field is reserved for future use, and is not currently used with the SL-Series system. Leave this value blank or 0.

M4

The M4 field is reserved for future use, and is not currently used with the SL-Series system. Leave this value blank or 0.

M5

The M5 field is reserved for future use, and is not currently used with the SL-Series system. Leave this value blank or 0.

Add Item to Meal

This is used to add another item to the Valuemeal being edited. For example, if you currently have 3 items defined that constitute a Valuemeal, and you want to make that 4, press this button to add another line to the Valuemeal. After the line has been added, use the PLU or Product Name fields to set the item’s PLU.

Once you add a Item using the Add Item to Meal dropdown, the Item is permanently added. There is no need to press Submit, First, Previous, Next, or Last buttons to save the change.

254

Valuemeal Items Edit

Delete Item from Meal

Working opposite to the "Add Item to Meal" button, the DELETE button will REMOVE the line directly to the left of the button you push.

Once you press DELETE, the Item is permanently removed from the Valuemeal! If you accidentally delete an item, you must re-add the item to the Valuemeal using the "Add Item to Meal" button.

Add New Valuemeal

If you are adding a new Valuemeal, you will need to select Add New Valuemeal located at the bottom of the edit, and select your the PLU of the new Valuemeal you are adding.

You cannot add a new Valuemeal to this edit without previously creating a Type 18 "Value Meal" Discount using either the Discount or Valuemeal edits first.

Once you add a Valuemeal using the Add New Valuemeal dropdown, the Valuemeal is permanently added. There is no need to press Submit, First, Previous, Next, or Last buttons to save the change.

Maintenance Report

Selecting this option will display a report on-screen detailing each Valuemeal Menu ID and the Items included.

Valuemeal Report

Selecting this option will display a report similar to the Maintenance Report, but will include cost, type, category, and discount information as well.

255

Valuemeal Items Edit

256

Function Maintenance Getting to Function Maintenance From Management Options select Maintenance

Then select Product/Discount/Function

Then select Function/Media

A Function Maintenance screen similar to one displayed on the following page should appear:

257

Function Maintenance

This screen is used to add, edit and delete Function PLUs. Although there are several types of Function PLUs you can edit, most often they will be "Modifiers" like small and large, or "Qualified Modifiers" like add, extra and heavy. At The end of this chapter, is a chart showing all Function PLU Types with corresponding Categories and Notes As you scroll through the Products using the First, Previous, Next and Last "Buttons", only Item Numbers that have been defined, and are active, will appear. Selecting "New Item" will present a screen where you can create an item with any unused numbers.

258

Function Maintenance

PLU Number

The PLU Number is a 9 digit Price Look-up Number for the item. Function PLU Numbers do not use "Modifier" keys like Products, but should still adhere to a numbering scheme that may help to identify them. Like Product PLUs, all nine numbers do not have to be used.

Type

Type: Specifies how the PLU is to be used. Selecting Type "0 Disabled" will temporarily disable a PLU. It will no longer appear when scrolling through the PLUs. To retrieve a PLU that has been disabled, you need to select "New Item" and then enter the disabled PLU Number Type "7 Modifier" is used for PLUs like Small, Large, Senior, etc. Type "8 Qualified Modifier" is used for PLUs like No, Extra, Heavy etc. At the end of this chapter is a chart showing all Function PLU Types with corresponding Categories and Notes.

Price

Normally only used with Types 14 and 33 (Gift certificates redeemed and sold) This number can not exceed $327.67 Function PLUs such as Small, Large, No, Extra, etc. do not have prices. They are simply used as "Shift" keys to get to the Product or Qualifier PLUs that can be priced.

Name

This description will be displayed on the Order Entry Terminal "virtual receipt" when its corresponding button is pressed. Although 20 characters can be entered, only the first 8 characters will be displayed. The Name is "case sensitive". For consistency, as well as aesthetics, it is recommended that all "FUNCTION DESCRIPTIONS BE TYPED IN UPPER CASE"

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Function Maintenance

Tax

Checking Table 1, 2 and/or 3, will indicate the tax that applies to this item when it is sold. Usually, Table 1 is appropriate for taxable items. If no Table is checked, no tax will be applied. The Tax rules in some locals are quite complicated. It is recommended that you look at similar items in your database, where you know the tax is being calculated properly, then make the same Tax Table selection(s). If your tax rate, or rules, change, refer to the section on Tax Table Maintenance, or contact your System Administrator for assistance. Also, see "Recipe" below.

Tax Table (Flag 2)

Checking Table 1, 2 and/or 3, will indicate the tax that applies to this item when it is sold. Usually, Table 1 is appropriate for taxable items. If no Table is checked, no tax will be applied. The Tax rules in some locals are quite complicated. It is recommended that you look at similar items in your database, where you know the tax is being calculated properly, then make the same Tax Table selection(s). If your tax rate, or rules, change, refer to the section on Tax Table Maintenance, or contact your System Administrator for assistance. Also, see "Recipe" below.

Category

The Category field will change automatically based on the Type that was selected. For a complete list of Categories used with Function PLUs, see the cross reference table at the end of this chapter.

Recipe

When Function Type 10 "Tax", is selected, the Recipe dropdown will present 3 unique selections, dealing with Ohio, and Eat In/Take Out Tax parameters.

Code

This field is only used with Type 16 "HARCO" transactions, to apply and remove Tax.

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Function Maintenance

Reference 1

As discussed in Product Maintenance, the number entered here is the value of the Modifier or Qualified Modifier, that is added to the next button pressed to arrive at the "shifted" PLU. For Type 6, Item Delete, the "PLU number for cash" needs to be entered here.

Reference 2

For a Type 10 "Waste", the PLU Number for Cash needs to be entered here. For HARCO, enter the first 3 digits of the card.

Route 1

0 = Over Tenders, 1 = Assumes Exact Tender.

Route 2

0 (or blank) = Cash Drawer will open on tendered, 1 = Cash Drawer will NOT open when tendered.

Limit 1

High Dollar amount on Paid In/Out and Open Department

Limit 2

Low Dollar amount on Paid In/Out and Open Department

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Function Maintenance

Vat 1

This section is currently not used.

Vat 2

This field is not used.

Call a Pop-Up?

Check this box if Type 100 was selected.

Poll ID

Cross reference number used by the Corporate/Home Office to identify the same products from different restaurants which may have different PLU numbers. This number is used for polling only.

Class Code

Used for Corporate/Home Office Polling Packages to group similar items. If your polling/reporting program uses these numbers, the must be defined in order for the information to be placed properly into the poll files.

262

1 = POS Cash

16 = Petty Cash

2 = Declared Cash

17 = Deposit

3 = Gift Redemption

18 = Skim

4 = Declared Gift Redemption

19 = Coupon Sales

5 = Dine In Sales

20 = Declared Coupons

6 = Dine Out Sales

21 = Employee Meals

7 = Drive Thru Sales

22 = Total Sales

8 = Overring

23 = Suggestive Sales

9 = Refund

24 = Deletes

Function Maintenance 10 = Gift Cert Sold

25 = Manager Meals

11 = Receipts

26-29 = Reserved

12 = Non Taxable Sales

30-34 = Coupon (A-E) Sales

13 = Tax Collected

35-39 = Reserved

14 = Non Product Sales

40-44 = Discount (A-E) Sales

15 = Credit Issued

45-49 = Reserved

Long Description

This is a 30 Character description that is used on the Poll Id Number (PIN) Report. For more information, See "Poll ID - 2" below.

Poll ID-2

This is the "Sort" order for the Poll ID (PIN) Report. (See Cool Stuff). It is also included in a poll file and can be used as a cross reference number.

Order By

This dropdown lets you sort the PLUs in PLU Maintenance by PLU #, Short Name, Long Name, Poll ID-2 and Route 1. The RRN number shown is the Relative Reference Number of the PLU and is used for diagnostic purposes.

Quick Search

Also at the bottom of the screen is the "Quick Search" dropdown. Simply touch, or click on the Quick Search button to display the dropdown. Then, locate the item you are looking for by pressing the up/down arrows (or page up/down), or, press the first letter, in the description, of the item you are looking for. If there are several items beginning with the same letter, you may have to press the letter repeatedly until you reach the one you are looking for.

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Function Maintenance

Text Search

If you know the PLU Number of an item, you can type it in the Text Search box and press Submit to go to that item.

Maintenance Report

To get a report showing all of the Product Maintenance edits, press the "Report" Button at the top right of the maintenance screen.

Then select either "All Items" or "Select PLUs". If only one PLU is desired, select it from the dropdown and press Submit. If multiple, but not all PLUs are to be included in the report, hold down the CTRL key with one hand while selecting the PLUs to be included with the other.

Function Type Chart Type

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Description

Category

Notes

5

Cash/Tender/Gift Rdm

90

No preset $ amount. Not for Gift Redeem use if using SICOM’s Integrated Credit/Gift software.

6

Item Delete

100

7

Modifier

0

Used w/Key Type 5 (Small, Medium, Large)

8

Qualified Modifier

0

Used w/Key Types 20 & 21 (No, Add, Heavy)

Function Maintenance Type

Description

Category

Notes

10

Waste/Tax/No Tax

81

11

Subtotal Dine in/Take out

87

12

Total

89

14

Gift Redeemed

90

Preset Dollar Amount

16

Credit Tender

90

Available only when using SICOM’s Integrated Credit/Gift software.

30

Taxable Sales

100

31

Overring (Void)

96

32

Open Dept./Misc. Charge

0

33

Paid In (Gift Sold)

91

34

Paid Out

91

35

No Sale

0

40

Senior Discount

81

Used w/ FCC Program

41

Gift Card

90

Not currently used. Refer to type 16.

100

Pop-Up Title

0

265

Function Maintenance

266

Touch Screen Maintenance Getting to Touch Screen Maintenance From Management Options, select Maintenance

Then select Touch Screen Edit Menu

You will be presented with several menu options for the Touch Screen Edit.

Overview of Touch Screen Maintenance Generally, editing the Touch Screen will involve 4 steps: 1. Retrieve your Active Touch Screen Configuration. 2. Backup The Touch Screen Files. 3. Edit the Touch Screen Panels. 4. Commit, or make the changes active.

Retrieve Active Touch Screen Configuration

267

Touch Screen Maintenance This copies your current Touch Screen configuration files to a temporary "editing" directory where you can edit them safely without affecting restaurant operations. Be patient, as this may take up to 3 minutes. When done, you will see:

Press the Back Arrow Button, and continue with Backup Touch Screen Files.

Backup Touch Screen Files

This will save a copy of the current Touch Screen Configuration files to a profile name you specify, in case you need to restore it later. Note that this only backs up your Touch Screen files, not PLUs.

One good way to name the file is to use the current date. If you find yourself in a situation where you need to restore the backup, call SICOM Systems Support at 800-54-SICOM (800-547-4266) for assistance. Press the Back Arrow button twice, and continue with one of the Touch Screen Edits.

Touch Screen Edits There are 2 Touch Screen Edits. "Graphical" which looks like your Order Entry Touch Screen, and "Text" which looks more like a spreadsheet. They are under the following menu options.

We will discuss each of them in detail in the next sections.

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Touch Screen Maintenance

Graphical Touch Screen Edit

After selecting Graphical Touch Screen Edit, you should see a screen something like:

The edit is larger than the screen. Use the Slider bars at the right and bottom to view the rest of the edit screen.

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Touch Screen Maintenance

Panel Edits There are 4 panel sections that you can edit: 1. The Main panel with your menu items. 2. The Left panel which probably selects categories of products. 3. The Right panel with Drive Thru and Management function buttons. 4. The Bottom panel with additional function buttons. The descriptions above are "general". Because the Panels are software driven, and provide a lot of flexibility, your Panels may be set up differently. We will discuss each Panel and its edits in detail in the next sections.

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Touch Screen Maintenance

Main Product Panel

This is the Main Panel where you ring up Products and Qualifiers. You can have up to 999 of these Panels. These Panels can be configured for either 40 Buttons (5x8) or 48 Buttons (6x8); your System Administrator can assist you in changing from a 40 to 48 Button Layout, and vice versa. Touching Buttons on this Panel will result in functionality similar to the Buttons on your Order Entry terminals. For example, if, on Order Entry, you have a "Combo" key that takes you to another Panel, let’s say, with fried products. Pressing the Combo Button here, will perform the same function, and display the next Panel.

Unused Buttons have the word "NEW" and have a grey background.

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Touch Screen Maintenance

There are 4 menu options in the upper center of the screen: "Edit Mode:" If this box is checked, when you press any button (existing or new) it will take you to an edit screen where you can edit the button We will discuss editing buttons in detail later. See "Editing a Button". Quick Search: This dropdown will let you see a list of all Panels that have been defined. Selecting one will take you to that Panel. Panels are numbered as follows: Panel Location

Panel Numbers

Main

1 - 999

Left

1000 - 1099

Right

1100 - 1199

Bottom

1200 - 1299

Add a Panel, will let you select: Left, Right, Bottom or Item, and will add the next consecutive numbered panel to the Quick Search Dropdown. Commit Panels Live will copy the Touch Screen Configuration files back to the active directory. Doing a 6-Request (or Terminal Update) at any terminal will make any changes effective.

On each Panel is an "Edit" Button that will let you change its background color.

272

Touch Screen Maintenance The Panels Edit will show you which Panel number you have selected, and present a "BG" Button to change the background.

The Panels Color Select screen will give you around 200 colors to choose from. At the bottom of the screen is also a button that will let you cancel, and keep the color you already have.

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Touch Screen Maintenance

Left, Right and Bottom Panels

The Left, Right and Bottom Panels normally perform "Functions" such as Menu (Panel) Shifting, or special functions such as Drive Thru Order taking and Recall. Besides having single functions such as presenting a Sandwich or Drink Panel, a button can be set to change its Panel. For example, let’s say we have the following panels: Combos, Sandwich, Fry, Drinks, Desserts, Salad, Kids Meals and Non Food, and, when we press these buttons, we want them to go to either Breakfast or Lunch Menu Items. We could create Panel #1000 with these 8 items that all point to Panels with Lunch Products, and a 9th Button Labeled "Breakfast" that, when pressed, would change the Left Panel to #1001, with its Buttons that point to Breakfast items. On Panel #1001, Button 9 would be labeled "Lunch", and, when pressed would switch back to the original Panel.

Editing a Button

To edit a Button, navigate to the correct Panel, check the Edit Mode Box, and press on the Button you want to change/add.

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Touch Screen Maintenance

You will be presented with a screen similar to this. We will discuss each edit below.

Type Button

Buttons can be set up as Image, Dual Image or Text.

Text is the most common, because it is fast and simple. Image and Dual Image Buttons require digital Photographs or Clip Art to be resized (60X56 Pixels), have backgrounds made transparent so, and be saved in ".xpm" format. If you want to use images not already included in you system, contact your System Administrator for assistance.

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Touch Screen Maintenance

Button Style

Button Style determines the color of the text and button in the unpressed, and pressed state. In the example above, Style 53, would have white letters with a purple background unpressed, and white letters with a green background when pressed. Example 1. Here is how that button would look.

For a consistent look, select the same style for similar items.

Text

If the Button type "text" is selected, The text fields will become accessible. You can enter up to 3 lines of text. Based on the "Style" selected, text may be bold and may not allow as many characters as plain text. Typically 8 to 10 characters per line will display properly. Trial and error may be required to get the best result.

Text Justify

From this dropdown, you can select how you want the text to appear on the button: Centered, Left or Right Justified.

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Touch Screen Maintenance

Image

If Button Type Image, or Dual Image was selected, the Image Field will be accessible. If you have created images, press the Select Image Button.

This will take you to a screen where you can select an image. Once selected, press Submit at the bottom of the screen.

The file name, and image you selected will appear on the Panel Button Edit screen.

Pressed Image

If Button Type "Dual Image" had been selected, you can repeat the select image process described above, for the Pressed Image. As its name implies, this is the image that will be displayed while the button is pressed.

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Touch Screen Maintenance

Action Panel

Action Panel is a powerful tool to assist cashiers with suggestive selling, and ringing up combo meals. From this dropdown, you can select another Panel to go to when the Button is pressed. For example, the button for a "Salad", could call the Panel with "Dressings". Then, the buttons for "Dressings" could take you back to the "Salad" Panel.

POS Key Type

The POS Key Type tells the Button how to act when it is pressed. The most commonly used Key Types are "5 Value Look up" for PLU Type 1 Products, and "20 Modified Qualifier" for PLU Type 2, Qualifiers. When in doubt, look at a similar button, and use its Key Type. A complete list of Key Types is in the table below:

278

Key Type

Description

Uses

1

Single Digit

"1" key, "2" key, etc.

2

Double Digit

"00" key

3

Clear

4

Exact Change

5

PLU Value Lookup

6

Destination

7

New Order

8

Order Plus

9

Order Minus

Products, Discounts, Valuemeals

10

Oldest Unpaid

11

Force Value Meal

12

Request

13

Display Recipe

14

Tray Ticket

15

Manager Skim

Enter a skim amount, then press this key.

20

Modified Qualifiers

No Pickle, Extra Cheese, etc.

21

Qualifiers

Cut, Plain, etc.

30

Receipt

31

Overring/Waste

32

Eat In

33

Take Out

When pressed, POS will search for Valuemeals in the current order. Press to display the recipe of the selected item in the Virtual Receipt.

Touch Screen Maintenance Key Type

Description

Uses

34

Drive Thru

35

Oldest Unserved

36

Serve

37

Park Order

40

No Tax

41

"@" (at) Key

Used to enter credit card or PLU multiplier information.

42

PLU Lookup

Enter a PLU number, then press this key to ring up that PLU.

43

Speed Tender

"$20.00" key, "$10.00" key, etc.

46

FCC Card Key

Used to enter a FCC card.

47

Currency Conversion

49

Next Higher Dollar Tendered

57

Manual Clock In/Out

58

Item Modify

60

Log On Insert

61

Log Off Insert

62

Deactivate Insert

63

Set Routing

64

Go to Management Menu

65

Display Order History

66

Display Parked Order History

69

Manager POS Log In

70

Run POS Report

71

Change Quantity

72

Upsize Key

Will seek the next higher PLU (by 1) and, if found, replace the one selected.

73

Substitute

Will replace the PLU selected with another.

74

Gift Card Issue

Used to initially sell/purchase a NEW, COMPLETELY UNUSED Gift Card.

75

Gift Card Redeem

Used to redeem, or use, some or all of the amount that has been loaded onto a Gift Card.

76

Gift Card Balance

Used to print the remaining balance of a Gift Card.

77

Gift Card Recharge

Used to load (or add) more money to a Gift Card that is already in use.

78

Gift Card Cashout

This is used to cash out all of the amount that has been loaded onto a Gift Card.

79

Credit Card Verification

Used to verify a customer’s credit card infomation, if requested.

80

No Value Meals in Order

Disables Value Meal POS logic for the remainder of this current order.

81

Make It a Value Meal

Will automatically create a value meal from the item selected.

Will tender the order rounded up to the next dollar. Deprecated. In POS versions 2.00 and higher, simply touch the item in the Virtual Receipt to modify it.

Used to enter a MSS Card number if one is physically not present.

279

Touch Screen Maintenance Key Type

Description

Uses

82

Back

Will clear a preset amount of entered digits from the bottom of the virtual receipt.

83

Guest

Will automatically create a separate subtotaled section to one or more customers on a single order.

84

Split Check

Will automatically create separate, individual orders from an order containing one or more Guests.

85

Upload Printer Logo

Will automatically upload a user-defined logo from the Manager’s Terminal to all thermal printers.

POS Key Lock

This determines if a Manager Card, and what level will be required. This is most commonly used with Discounts. Typically, entering a 1 will require a Manager card, leaving it as 0 will not.

POS PLU Number

Enter the PLU Number for the Product or Qualifier. Some special function Key Types will also require a specific PLU to be entered. Look at similar buttons, or contact SICOM Systems Support for assistance.

POS Key Prompt

This field is not currently used.

POS Key Manager

This field is not currently used.

Saving, Resetting and Deleting Buttons

280

Touch Screen Maintenance The buttons at the bottom of the edit screen will let you save your edits (Submit), Reset to original edits (if you have not saved), Delete a Button and Save and Return, which will save your edits, and take you back to the Graphical Panels Edit.

Loading Changes to the POS Terminals

Commit Panels Live will copy the Touch Screen Configuration files back to the active directory. Then, performing a Terminal Update (or 6-Request) at any terminal will make any changes effective at the POS.

Text Mode Panels Edit

Selecting Touch Screen Edit will take you to the Text Mode Panels Edit.

If you are familiar with the "Graphical" Panels Edit above, the Text Mode is fairly self explanatory. Obviously, there are no dropdowns, so input of information is manual. Special note about the first column "POS". This is the Buttons physical location on the panel. The main panel is numbered from top left "0" across to "4" ("5" if you are in 48 button mode), continuing down, row by row until you reach the lower right hand corner "39" ("47" if you are in 48 button mode). The Left and Right Panels are numbered from the Top "0" to Bottom "9", and the Bottom Panel From Left "0" to Right "8".

281

Touch Screen Maintenance Review the diagrams at the end of this chapter for the layout and numbering of buttons for the 40-button layout and 48-button layout.

In the Text field, the 3 lines of text are separated by typing "\n". This tells the program to apply a line break.

Panel Styles Edit

Selecting Touch Screen Edit will take you to the Text Mode Panels Edit.

Style Number: The record number of the Style that you are currently editing. Normal Text Color: Color for the TEXT of the button when it is not being pressed. The current color will be displayed as the color of the "Click to Change" button. If you wish to change the color, click this button and then select a new color on the screen that appears next. Normal Background: Color of the BACKGROUND of the button when it is not being pressed. The current color will be displayed as the color of the "Click to Change" button. If you wish to change the color, click this button and then select a new color on the screen that appears next. Text Color When Pressed: Color for the TEXT when the button IS being pressed. The current color will be displayed as the color of the "Click to Change" button. If you wish to change the color, click this button and then select a new color on the screen that appears next. Background When Pressed: Color of the BACKGROUND when the button IS being pressed. The current color will be displayed as the color of the "Click to Change" button. If you wish to change the color, click this button and then select a new color on the screen that appears next. Style Name: The name of the Style that you are currently editing.

You will see any changes that you make to the color styles of the button as you make them. Below the edit is a section that displays some example text using the foreground and background colors that you have selected.

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Touch Screen Maintenance

Commit Styles Live will copy the Touch Screen Configuration files back to the active directory. Then, performing a Terminal Update (or 6-Request) at any terminal will make any changes effective at the POS.

Button Numbering and Placement

Figure 1. 40 Button Layout and Numbering

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Touch Screen Maintenance

Figure 2. 48 Button Layout and Numbering

284