QT-6600 Program Guide Addendum

QT-6600 Program Guide Addendum
QT-6600 Program Guide Addendum
Documentation Version 2.0
QT-6600 Program Guide Addendum
6/17/2011
1
Documentation Reference
This document will cover software enhancements made on the QT-6600 starting
IPL version 1.20. New files, features and programming will be discussed in this
manual. Periodically changes will be made to this document as enhancements
are added to the QT-6600.
Version
1.20.07AA
Date Modified
6/7/11
6/17/11
QT-6600 Program Guide Addendum
6/17/2011
Remarks
Version 2.0 software
Additional
Enhancements
Page
67 ~83
2
Contents
Subject
1.
Page
New Features & Programming
a.
b.
c.
d.
e.
f.
Drive-Thru
Time of Service
Auto Gratuity
Hold & Fire
Enhanced Mix & Match Discount
Age Verification
2. New Reporting
a. Product Mix Report
i. Product Mix Programming
b. Product Projection Report
c. Product Comparison Report
d. Food Cost & Waste Report
e. Piece/Head Count Report
f. Ingredient/Recipe Programming
4
5 - 13
14 – 17
18
19 – 22
23 – 30
31 - 32
33
34
35 – 37
38 – 40
41 – 42
43 – 45
46 – 49
50 - 66
3. Additional Features & Programming
a.
b.
c.
d.
e.
Search Key
New Credit/Gift Card Options
New Manager Mode Operations
New Time & Attendance Features
New Operational Enhancements
i.
Insert & Substitute
ii.
Adding all Open Checks
iii.
Open Drawer on Zero Balance
iv.
Allow Error Correct/Void on Selectable Items
v.
Print Receipts to Kitchen
vi.
Print Total Tax on Receipts
vii.
New Discount Features
viii.
Preparation Items Printing on Receipt & Reports
ix.
Enforced Secret Number
x.
Additional Bottle Links
xi.
Pull Down Group Follows Items Status
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69 – 73
74
75
76
77
78
79
80
81 – 82
83
3
New Features
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I - Drive Thru
The QT-6600 has drive thru functionality to accommodate quick service
operations that have a drive up, order taking facility. The QT-6600 offers the
ability for an order to be placed and stored at a remote terminal and update
instantaneously the re-designed drive thru screen at another terminal.
Starting below are the programming steps, screen shots and operations involved
to utilize the drive-thru feature.
1) PGM 5/Memory Allocation/Daily & PGM, since the drive thru feature
utilizes the guest check file the number of Check Tracking Tables and
items/tables need to be set to accommodate the number of outstanding
orders at any one time.
2) Depress the ESC key twice and go to PGM 3/Machine Features/ Option
#24 Check Window. And the following window will appear.
Screen #1
Screen #3
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Screen #2
Screen #4
5
3) Select the 1st option “Select Check/Table Number” (this is what is called
the Dynamic Check Window), this will take it to Screen #2
4) On Screen #2 is the option to change the descriptor of the Check Window
(this descriptor appears at the top of the check window screen) by hitting
the YES key the Qwerty keyboard will appear
5) After changing the descriptor hit the PAGE DOWN key to highlight the
YES appearing on the bottom of the screen and hit the YES key which will
take you to Screen #3.
6) CHK# Range option is highlighted, hit YES for this option which will
display Screen #4.
7) On the CHK # Range screen program a starting and ending check number
range to be used for the drive-thru orders (please note the range you set,
this range has to be programmed in another area later. Also, a common
mistake made is not hitting YES at the bottom of the screen, ESC is hit to
get out of the screen prematurely).
8) When you hit the YES key at the bottom of the check range screen the
QT-6600 will return to the “Select Check/Table Number” screen.
9) Highlight the Key Shape option and hit YES.
10) Select/touch the large shaped square button at the bottom, once touched
it will return you to the “Select Check/Table Number” screen, hit the ESC
twice to return to the Machine Feature screen.
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11) At the Machine Features menu select option #5 General Features
12) On General Features select Option # 15 Check Tracking as seen below:
13) The Store/Recall Start & End Range must be programmed the same as
the check range in the Check Window programming above.
14) Once the Store/Recall range has been programmed hit the END key to
bring the cursor to the bottom of the Check Tracking screen.
15) “Automatically Recall DriveThru” when answered Yes will automatically
recall the next drive thru order in the queue into the transaction area after
the previous order was finalized.
16) Depress the ESC key three (3) times to return to the PGM 3 selection
screen, at this screen select Option #2 CLERK to go to clerk
programming.
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17) There is two (2) programming items that have to be done for the clerks
operating the payment/pickup terminal.
a. In the Clerk feature option, select the clerk(s) operating the
payment/pickup terminal and answer YES to the option “Allow clerk
to open check no. belonging to another clerk”
b. Finally go to Option #2 on the Operation menu “Menu Shift/2nd@”
and make sure the “Check Window Default Menu” is set to zero (0).
18) Last programming step is in PGM 4/Keyboard/Key Assign and assign a
Store function key (function #130) to the keyboard
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Drive-Thru Operation
In a drive thru operation generally there will be at least two (2) terminals; the
order processing terminal and the payment/pickup terminal. Transactions
performed on the order terminal are finalized using the STORE key. Once an
order is STORED on the order terminal it will automatically appear on the
payment/pickup terminal. Below is a visual how transactions will be operating
(NOTE: It is highly recommended that the payment/pickup terminal be the
Guest Check Master in the system.)
Transaction #1
Items were entered on the order entry terminal and finalized on the STORE key
(which is has a key top descriptor of “Drive Thru Store” in the yellow circle. The
order number assigned to the transaction by the terminal is “1”.
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Transaction #2
Transaction #3
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On the payment/pickup terminal the screen will appear as follows:
The three (3) previous orders entered will appear on the payment/pickup
terminal’s display as above. The circled Check No. (which can be changed to
Car No. or any descriptor the customer feels comfortable with) is the number
generated when the STORE key was depressed to complete the order.
By touching the desired order box will move that transaction into the active
registration area for modification or payment.
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DRIVE THRU NOTES:
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1) There is option in General Features that will automatically move a drive
thru transaction in the registration area once the previous transaction has
been finalized. PGM 3/Machine Features/General Features/Chk Tracking,
hit the END and the last option “Automatically Recall DriveThru” will
automatically recall the next drive thru order.
2) If an operator accidentally presses the incorrect transaction in the drive
thru window, simply touch the correct transaction and it will move it to the
registration screen and return the other back in the order in which it was
entered.
3) Items in blue are the modifiers
4) Up to four (4) orders in a screen and up to two (2) screens. Orders not
appearing on the two (2) screens are in a queue and will move to the
screens as previous orders are finalized.
5) An order 14 items or more will go to a different format on the screen and
only two (2) orders will appear at a time as seen below:
6) The time circled in RED indicates how long the order has been outstanding
from the time of depressing the STORE key on the order taking terminal.
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II Speed of Service Time
The speed of service works in conjunction with the drive thru feature. This
feature tracks the time a transaction is stored until the time the customer receives
their order. The report associated with this feature allows time ranges to be
programmed (in seconds and minutes) that will report how many transactions
from start to finish were in the different time ranges that represent the time of
service on transactions.
The purpose is to watch and track the performance of drive thru orders from the
time of entry to payment. The following will outline the programming and
operation of this feature.
1) PGM 5/Memory Allocation/Daily & Pgm, hit the END key to move to the
bottom on this screen.
2) Highlight the Serve Time and enter the number of time intervals to track
on the Speed of Service report (max. of 20). Depress the ESC twice to
return to the PGM 5 menu.
3) Go to PGM 4/Keyboard/Key Assign, depress the END key and put
function key END SERV (end service, function code #271) on the
keyboard. This key is used to terminate the transaction clock running on a
drive thru order. Once the order handed to the customer the operator
depresses this key that then calculates the time of service and updates
the report. Depress the ESC twice to return to the PGM 4 menu.
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4) Go to PGM 3/Machine Features/General Features/Hourly Sales
5) The intervals and start times on the top half of the screen are the normal
hourly intervals for hourly report. The second half of the screen concerns
the Time of Service report. An explain of each field and the programming
is below:
a. Serve time for Chk Fin – This option is when using the Store/Recall feature to
b.
c.
d.
e.
f.
g.
order at one terminal and recall and pay at another terminal.
Serve time for Std Fin – This option is when a normal cash transaction
operation is used with the drive-thru operation.
Serve time Interval (Hours) – Enter the hourly interval to track the Time of
Service information. For example, if the desired interval is every hour then enter
“1”.
Serve time Interval (Minutes) – If the desired time period to track the Time of
Service is in minutes then enter the minute interval (15 minute increments).
Serve time Start Time (Hour) – Enter the starting time of the day to track the
Serve Time.
Serve time Start Time (Minute) – If the customer wants to define the actual
minutes along with the hour to start tracking the Time of Service enter the
minutes (15 minute increments).
Serve time max. minutes – This field calculates the range in which to report the
number of completed transactions in the Time of Service report. There is a
calculation that needs to be done in order for the correct ranges to be
established. Below is the parameters for the calculation:
i. Maximum number of ranges per time clock interval (QT-6600 time clock)
is 20.
ii. Each of these 20 intervals are divided up into 60 second portions
iii. An example of a customer who wants to track the Time of Service every
30 seconds the entry in this field would be “10” (20 (max. intervals)
divided by/10 = 2, then divide “2” into 60 and this = the desired “30
seconds”. Another example; if “15” were entered – 20 divided by 15 =
1.33, then divide 1.33 into 60 and this equal “45” (45 second intervals).
One more example “40” was entered then in this situation the 20 would
be divided into this number which would equal “2” but in this case you
multiple this “2” into the “60” and get “120” which means the interval will
be every 2 minutes.
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6) As each drive thru order is finalized the operator must depress the END of
SERVICE key to terminate the clock for the finalized transaction.
7) The depression of the END of SERVICE key can be optional or
compulsory. By default it is optional, to make it compulsory go to PGM
3/Machine Features/General Features/Machine Control 1
8) Hitting the END key will bring you to the bottom of the file, answer YES to
“Require END SERVICE key” to make this key compulsory. This option
will not allow another transaction to be finalized until the key is depressed.
9) Not hitting the END SERVICE key will result in the speed of service time
for that transaction not to be calculated if the above compulsion has not
been selected.
10) At any time the Serve Time report can be taken in X, Z, Consolidation and
Periodic reports. To generate the report following the steps below:
a. Depress the MODE key followed by the X/Z key
b. Select the desired period report below:
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Hourly range programmed
Service time ranges
Number of transactions in
each range
Time of Service Notes:
1)
2)
On the report above based on the numeric input in the “Service
Time Max Minutes” it is tracking End of Service transaction every
30 seconds. The ‘ denotes minutes.
Do not use compulsory check/table tracking on the operator
finalizing the drive thru orders.
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III
AUTO GRATUITY
The QT-6600 now has the ability to automatically add a Tip to a guest check
based on the number of covers. The tip key is programmed with the number of
covers used to trigger the Tip. When programmed, a Tip amount will
automatically be added to the guest check each time it is serviced or printed. To
program the automatic tip calculation, follow the steps below.
1) Go to PGM 4/Keyboard/Key Assign and place a Tip key (function #15) on
the keyboard. Depress the ESC twice to return to the PGM 4 menu.
2) Go to PGM3/ Machine Features/General Features/Machine Control 4 and
highlight the “Auto gratuity tip key” and enter memory location of Tip key in
the Free Function file or just touch the Tip key (Note – the TIP key must
be in a record less than 99 in the free function file)
3) In PGM 3/Key Features/Free Function hitting the TIP key on the keyboard
will show what record # the tip key is occupying. Using the Right Arrow
key highlight the numerical string to the right of the tip key and hitting YES
will display the Tip key status. Enter the Cover number required for the
Auto Gratuity. Also, this record # would be entered into the “Auto Gratuity
tip key” field in Machine Control 4.
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IV
Hold & Fire
The Hold & Fire feature allows a server to enter items on a guest check and
delay the printing of items to the kitchen until the desired time after the check
has been serviced. Through the use of a new function key (function code
#270) called Hold/Fire items can be held from being sent to the kitchen. At the
desired time the entire check or selected items can be fired to the kitchen.
The steps below will detail the setup and operation of the Hold & Fire feature.
1) Go to PGM 4 and assign at least two (2) Hold/Fire keys on the keyboard one for Holding items and another to Fire items (you can have more than
1 Fire key, each key can Fire a different group of item, such as Appetizers,
Entrees and Desserts as shown below:).
2) Depress the ESC key twice to return to the PGM 4 menu
3) In PGM 3/Key Features/Free Function, as the screens will show below,
hitting each Hold & Fire key on the keyboard will show what record # the
key is occupying. Using the Right Arrow key highlight the numerical string
to the right of the key and hitting the YES will display the key’s status.
4) The Hold key programming fields are:
a. Descriptor – the name can be changed for reference purposes
b. Color Link Number – is used to color items that are on hold within a guest
check. The number in the field above is from the Windows color chart and the
193 denote the color RED. In this case when a guest check is recalled, items
that are in a RED color notifies/alerts the server that they are on HOLD and have
not been sent to the kitchen.
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c.
Hold & Fire from Lowest Order Character – this field is used when the key is
a Fire key. The Hold key will have No in this field.
d. Order Character Link – This will be used on the Fire key and will be discussed
below. On the Hold key leave at zero (0).
e. Hold & Fire Function Selection – Highlighting this field will display a selection
window with Hold and Fire options. Select the Hold option.
5) The Fire key programming fields are:
a. Descriptor – the name can be changed for reference purposes
b. Color Link Number – is used for the Hold functionality discussed above.
c. Hold & Fire from Lowest Order Character – based on the Order Character link
of the items on Hold, when this Fire key is depressed the items with the lowest
Order Character number are printed first followed by the higher numbered Order
Character items. This can be viewed as a priority printing to the kitchen. Items
that take longer to cook or prepare can have a lower Order Character Link
number so that they are always printing first in the kitchen. This field would be
used if only one (1) Fire key is being used. If you are using multiple Fire keys, as
mentioned above on assigning keys to keyboard then leave this field as No. The
next field will be used when multiple Fire keys are deployed.
d. Order Character Link – would be used when multiple Fire keys are deployed to
represent groups of like items to fire to the kitchen. On the previous page an
example of Fire keys was given, Fire Appetizer/Fire Entrée/Fire Sandwich. On
each of these keys this field was programmed with the Order Character number
that all the items were programmed with. So all the Appetizer items were
programmed with a “1” in their Order Character field, Entrees items had a “3” and
Sandwich items a “2”. Each of those corresponding Fire keys had those
numbers. An explanation of the Order Character feature will be mention below
for those of you that are not familiar with the feature.
e. Hold & Fire Function Selection – Highlighting this field will display a selection
window with Hold and Fire options. Select the Fire option.
Order Character Link
The Casio’s have had this feature for many years starting with the QT-2000.
This feature has multi-purpose functionality; priority printing of items to kitchen
printers, grouping of like items to print together to the kitchen with a header title
(appetizers, dessert, pasta, entrée etc…) or could represent different kitchen
printers in a system with the Order Character descriptor being the name of the
printer (Hot, Cold, Salad printer, the reason for this is if a printer goes down and
you set the backup printer the Order Character name prints first followed by the
items – it allows the restaurant to identify quickly what printer was down).
The only programming on the Order Character themselves is assigning a name
in PGM 2/Char & Message under option #3 Order Char Link (shown below).
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To link an item to an Order Character Link go to PGM 3/Key Features/PLU.
Select the desired PLU, move to just below the last Order Print field (Order Print
#16), highlight the Order Char Link field, depress YES and select the desired
Order Character Link.
6) The last item required in the Hold & Fire functionality is allowing servers to use
the keys. Going to PGM 3/Clerk/Operations/Clerk Control and at the bottom of
the screen answer and Yes to “Use Hold & Fire”
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6) The Hold & Fire operation will work as follows:
a. Open a guest check
b. At any time after or before an item is entered the Hold
button can be depressed to hold items.
c. The Hold button acts as a toggle, any item entered after
the Hold key is depressed will be held. If the Hold key is
depressed again it toggles the hold feature off so any
item entered after that second hold key depression will
not be held.
d. If a previously entered item was not held originally, going
back, highlighting the item and hitting the Hold key will
hold the item before the order is serviced.
e. Hit New Balance when the transaction is complete and
the items that were held will not be sent to the kitchen.
f. Recall the guest check and the items that were held will
be in the color selected and programmed into the Hold
key.
g. Depress the Fire or corresponding Fire key to fire the
desired items to the kitchen. Once the Fire key is
depressed the QT-6600 will automatically new balance
the guest check.
NOTE: The Hold & Fire operation is strictly a manual operation. There is no
timed operation or automatic operation for the Hold & Fire.
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V
Enhanced Mix & Match Discounting
A second Mix & Match file has been added offering additional functionality not
found on the standard Mix & Match. This section will discuss the setup, program
options and operations of this new file.
1) PGM 5/Memory Allocation/Daily & PGM, hit the END key to go to the
bottom of the file, highlight the Enhanced Mix/Match line and allocate the
desired number of records.
2) Depress the ESC key twice to return to the PGM 5 menu
3) Go to PGM 3 by depressing the MODE key and select the PGM 3 button
to the left or enter 3 and hit the Subtotal key.
4) Select Machine Features/Enhance Mix/Match (option #36) and select the
desired record to program
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a. Enter a descriptor for the Enhanced Mix & Match you are setting up
b. Type – Highlighting the line and depressing YES will display the various Mix &
Match options as seen below.
1. Coupon – If the MM being programmed requires a coupon number
entry, select this option. This assumes the customer will hand the
operator at some point in the transaction a coupon with a number on it.
This coupon number is entered at the conclusion of the transaction into
the Coupon# key. Also, each type you select will determine what
program options will appear on the screen. Selecting COUPON the
following screen will appear:
i.
ii.
iii.
Amount – Enter the value of the coupon being subtracted from
the transaction
Random Code for Coupon – Enter up to a 4-digit number that
represents the coupon
Price Breakpoint – Whatever dollar amount is entered (in this
example $1.00) in this field, when the transaction exceeds this
amount a printed coupon receipt is automatically printed at the
finalization of the transaction as seen below: The customer can
use this coupon to apply to a future transaction by the operator
scanning the price encoded bar code below.
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2. Free Item – This selection allows a value of an item to be discounted
from the transaction. Selecting Free Item the following screen will
appear:
i.
ii.
iii.
iv.
v.
vi.
Type – By depressing Yes the selection window will appear,
select Free Item.
Number of Discounts – You can specify how times within the
same transaction that a Free Item maybe given away each time
the required quantity has been met.
Target Item – Highlighting this field and hitting YES will display
nd
the choices for the target item as seen below: PLU, PLU 2 @,
Sub-department or Scanning PLU.
Qty – Enter the quantity required of the target in order for the
discount to be applied.
Enable Record – This is a Yes or No selection field whether or
not this M&M record is active or not.
Free Item – As with the target item field above, depressing the
Yes key on this field will display the selections (without subdepartment as a choice). Hitting Yes on your selection will
display that file. Select the item that will be treated as the “Free
Item” from the file. Upon Subtotal depression at the end of the
transaction the price of this item will be subtracted from the total
and the name of the M&M, not the item, will print.
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3. Cheapest Free – This option will discount the price of the least
expensive item upon Subtotal depression. The screen selections will
appear the same as the Free Item option discussed on the previous
page.
i.
ii.
iii.
iv.
Number of Discounts – You can specify how times within the
same transaction that the price of the Cheapest Item will be
subtracted each time the required quantity has been met.
Target Item – Highlighting this field and hitting YES will display the
only choice for the target item which is Sub-department. Items
linked to this sub-department would qualify for this M&M.
Qty – Enter the quantity required of the target in order for the
discount to be applied.
Enable Record – This is a Yes or No selection field whether or not
this M&M record is active or not.
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4. Set Price – This option allows a set price to be charged when a
combination of items, which are defined in this record, are entered.
For example, if a cheeseburger is $3.00, medium fries $2.00 and a
medium drink is $0.99. The combination of these items comes to
$5.99. In the Amount/Rate field 5.00 is entered. Any combination of
those items being entered, the QT will subtract $0.99 (the difference
between the transaction total - $5.99 and the Set Price discount of
$5.00 = $0.99) from the transaction total upon subtotal depression.
Below is the Set Price programming screen:
v.
vi.
vii.
viii.
ix.
x.
xi.
xii.
Amount/Rate – Enter the fixed price that will be charged for the
items listed below.
Taxable Status – Select the tax status of the discount being
charged.
Number of Discounts – You can specify how times within the
same transaction that the price difference of the Set Price and
combination of selected items will be subtracted each time the
required quantity has been met.
Target Item – Highlighting this field and hitting YES will display the
only choice for the target item which is Sub-department. Item
linked to this sub-department would qualify for this M&M.
Qty – Enter the quantity required of the target in order for the
discount to be applied.
Combo Itm 1~5 – Select any items that are required with the
Target Item in an order for the discount to applied to the
transaction.
Qty – Enter the required quantity of each Combo Item.
Enable Record – This is a Yes or No selection field whether or not
this M&M record is active or not.
When a transaction is entered with Target item, Combo Items and the quantities, at the
conclusion of the transaction upon hitting subtotal the QT-6600 will calculate the discount. The
machine will calculate the total of the individual priced items and compared that total to the set
price. If the total of the individually priced items is greater than the Set Price Mix & Match price
then the difference is subtracted from the transaction. If the total of the individually priced items is
less than no discount is applied.
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In the example below, the total of the Chicken Strips, Cheeseburger and Ice Cream is $13.45, the
Set Priced discount above was programmed for $6.99, the difference is $6.46 that is applied to
the transaction as a discount.
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5. Stepping Qty Disc – This discount looks at the quantity purchased of
the target item to determine the discount to be applied. Stepping
means that you setup a threshold of quantities of an item and each of
those thresholds has a different discount amount with it.
i.
ii.
Descriptor – Enter the descriptor of the discount
Type – Select Stepping Qty Disc from the selection that appears
when Yes is depressed as shown below:
iii.
iv.
Taxable Status – If the discount is to be taxable, select the tax
or taxes that will be applied with this discount from a selection
that appears when Yes is depressed on this field.
Target Item – Depressing Yes when the cursor is in this field
will display the following choices:
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v.
vi.
vii.
In the example above, PLU was selected as the desired target.
When PLU is selected it will display the PLU file and a particular
PLU item needs to be selected. In this example the selected
PLU item is Cheeseburger.
Qty – This is the first quantity threshold for a discount to be
applied towards the target item when it is in a transaction. In the
example above “2” is entered as the quantity threshold. Example
#1 below shows the Stepping Discount for two (2)
Cheeseburgers being applied upon Subtotal depression.
Price Breakpoint - The price break point for two (2)
Cheeseburgers is $10.00. The Cheeseburger price is $5.25 so
when someone purchases two for $10.50, they will be charged
$10.00 which translates to a $0.50 savings.
QTY & Price Breakpoints – There four (4) additional quantity
thresholds and breakpoints for the same target item. In the
example above, the second threshold has a QTY of “3” and the
price breakpoints point as $14.50. This means if three (3)
cheeseburgers were purchased the customer would pay $14.50
rather than $15.75 at the single cheeseburger price, so a
savings of $1.25. Refer to Examples 2 & 3 below:
Example #1
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Example # 2
Example # 3
30
V
Age Verification
The age verification feature provides the operator a reminder to check the age of
the customer on certain items that age sensitive to purchase (alcohol & tobacco).
This feature is available on departments, PLU’s and scanning PLU’s. Below are
the steps required to setup the age verification.
1) PGM 5/ Memory Allocation/ Daily & PGM, two (2) files need to be
allocated; Age Verification and Additional department program. Age
verification must have a minimum of 3 allocated. The additional
department needs to be the same as the number of departments
allocated earlier ( no matter what is entered in this field it will
automatically set the number of departments allocated above).
2) PGM 2/ Char & Message/ Age verification – this option you program
the messages to appear when the operator rings up a age sensitive
item. A message be programmed for each type of age bracket as the
example shows below:
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3) PGM 3/ Key Features/ Department – set the various departments with
the age required to purchase a age sensitive item. Both PLU’s and
scanning items look at the age field on the department that they are
linked to prompt the operator to check the customer’s age. For
example, on the alcohol/beer/cocktail departments you would set the
Minimum age for product field at “21’ as shown below:
4) Last step is to link age sensitive items to the department that has the
proper age programmed in the minimum age field.
Once the age sensitive items are linked to the proper departments then the
following prompt will appear if one of those items is sold.
The age sensitive item will trigger the prompt window that forces the operator to
select one of the messages before the item is sold. If the first prompt selected
was the higher age then the prompt will not appear again in the transaction. If
the lower age prompt was selected first an item requiring a higher age limit is
sold then the prompt window will appear again to select the higher age.
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New Reporting
IPL version 1.20.XX has added some new reports that are designed for Quick
Service requirements. The pages following will detail the report, memory
allocation, programming and operations. These reports compliment the powerful
features found in the QT-6600.
The new reports found in the 1.20.07 include:
1)
2)
3)
4)
5)
Product Mix
Product Projection
Product Comparison
Food Cost/Waste Count
Piece Count
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New Reporting
Product Mix Report
1) There are no new files that need to be allocated. The Product Mix report uses
the Hourly Product File for reporting. Programming for this report remains the
same, the Time Zone programming (option #14 in Machine features) establishes
the hourly ranges and Hourly/Item Link (option #16 Machine Features) is
selecting what totals are to be tracked during those time periods. What has
changed is the print format of the report.
Product Mix Format
Hourly Product Format
Hourly Product Format – This format will print by time period and all the items
linked to that period. This report highlights the time period and what sold during
that period.
Product Mix Format – This format will print by item what was sold in the various
time periods. This report highlights the item and when it was sold throughout the
day.
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Product Mix Report Programming
1. The programming for the Product Mix report are using the same files that
pertain to the Time Periods and Hourly Item link. Three files are used
(021 – Hourly Item, 031 – Hourly Item link and 800 – Time Zone) and are
allocated in the Daily and PGM option found PGM 5 – Memory Allocation.
Time Zone – enter the number
of time zones you want to track
during the day
Hourly Production – enter the
number of items/totalizers you
want to track (max. of 20 per
time zone)
2. Once the two (2) files above are allocated then they need to be
programmed in PGM 3/Machine Features.
3. The various time zones and their intervals are programmed in the Time
Period option.
4. The Hourly/Item Link is used to specify what items\groups\departments
and totalizers you want to track.
Programming Time Periods
Program
items/group/department/totalizers
to be tracked by time period (max.
20 per period)
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Product Mix Report Programming
5. To change the format from the standard Hourly Item to the Product Mix
format go to PGM 3/Machine Features/General Features/Report Control 2
6. Page down to the field stating “Product Mix Format” and answer YES.
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Product Mix Report
1. The Product Mix report is available X, Z, Periodic and the
consolidation/collection.
2. X/Z or Inline mode, select the desired reporting period, go to “Others” and
next to “Hourly Product”.
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New Reporting
Product Projection Report
The product projection report provides a four (4) week history and an average of
the items, groups, departments and totalizers programmed in the Hourly/Item link
file. Each weekly bucket is updated after the Hourly Product report has been
reset seven (7) times (representing the 7 days in a week). After each set of
seven day resets the totals move into the following week. The average is
calculated based on the four (4) week history.
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Reporting -Product Projection
Item, department
and/or group
Every 7 resets of
the Hourly Product
Report
Time Zones
The Product projection report uses the same allocation in PGM 5 as the Product
Mix Report. The time intervals in the Projection report are also programmed the
same as the Product Mix report. Time zone intervals can be as small as 15
minute intervals and up to 24 hours (whole day). Once the intervals are
established then selecting what totalizers are to be tracked (maximum of 20 per
interval) is done in PGM 3/Machine Features/Hourly Item link option. Different
totalizers can be tracked in the various intervals. For example, lunch related
items can be tracked during the lunch time intervals and then dinner items
tracked during the dinner time intervals.
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Product Projection Report
1. The Product Projection report is available only in X and X
consolidation/collection.
2. X/Z or Inline mode, select the desired reporting period, go to “Others” and
next to “Hourly Product”.
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New Reporting
Product Comparison Report
The Product Comparison report like the Product Mix and Product Projection
reports uses the same Memory Allocation settings in PGM 5, the same Time
periods and Hourly Product Link programmed in PGM 3/Machine Features. It will
break down by time period and totalizer on what was sold today and the 4 –
week average (from the Product Projection report). This report gives a
comparison of today’s sales of an item/department/group against the 4-week
average.
1. The Product Comparison report is available only in X and X
consolidation/collection.
2. X/Z or Inline mode, select the desired reporting period, go to “Others” and
next to “Hourly Product”.
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42
New Reporting
Food Cost/Waste Report
This is not only a new report but also a new program feature on the QT-6600.
This feature allows two (2) options; the ability to input a general food cost on an
item (this is not a recipe cost the QT-6600 calculates and is completely separate
of the recipe file that will be discussed later but a general amount the end user
calculates). You also have the ability to track waste by an item through a waste
key.
To enable the FOOD COST feature on PLU’s follow the steps below:
1) PGM 3/Machine Features/General Features/Report Control 2
2) Depress the PAGE DOWN key 3 times
3) The line “HALO is FOOD COST”, answer Yes (screen shown below)
4) Once this line is answered as YES then the High Amount limit/Cost field in
PLU programming is used to input the food cost of that particular item (as
shown below)
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5) When the PLU report is printed, the Food Cost, Total Food Cost and Profit
margin fields will print under each PLU as shown below:
Food Cost entered
in PLU HALO field
programming
Total Food Cost
Item Profit Margin
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To enable the WASTE feature on the PLU’s you go to the same area in
programming as you did for food cost.
1) PGM 3/Machine Features/General Features/Report Control 2
2) Depress the PAGE DOWN key 3 times
3) The line “USE WASTE TOTALIZER”, answer Yes (screen shown below)
4) Next, go to PGM 4 and assign function code # 36 (CPN2/Waste) to a key
on the keyboard (this key will be used to input a waste quantity for a PLU)
5) The WASTE operation is performed in REG Mode
a. Enter the amount of items that were wasted
b. Depress the WASTE key
c. Depress the item being wasted
6) On the PLU report the quantity wasted will print by item as seen below:
Waste Quantity
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New Reporting
Piece/Head Count Report
This is not only a new report but also a new program feature on the QT-6600.
The QT-6600 Department Stock feature has been enhanced to allow Piece
Counts or Head Counts by Department. In a Piece Count System, PLU’s add to
a count of products for a specific Department. Each PLU is programmed with a
different Unit Stock value that will add the quantity to the Department Piece
Count instead of deducting the amount from the Department Stock. This feature
is typically used in a Fast Food Chicken application where the number of chicken
pieces or full chickens are counted for inventory purposes. There is a new field
in the Department for Head Count. The department report will show Pieces and
Heads sold.
To set the Piece/Head count reporting follow the steps below:
1) PGM 3/Machine Features/General Features/Machine Control 1
2) Depress the PAGE DOWN key twice and locate the two (2) options “Use
Dept Disc Area for Stock” and “Use Piece Count System” as seen below:
3) Answer Yes to both fields and hit the ESC key (3) three times to return to
the PGM 3 screen
4) Next, items requiring the piece/head count control need to be programmed
with their respective “Number of Pieces”
5) PGM 3/Key Features/PLU
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6) Select the desired PLU that requires the piece count control and depress
the PAGE DOWN key twice and the screen below will display the
following:
7) The “Unit Stock\# of Pcs” is where you input the number of pieces this
item contains
a. For example, if this is a 5pc Chicken Select meal then 5 would be
entered in this field so that 5 pieces of chicken would increment as
being sold.
b. For example, a 12pc Chicken Bucket PLU would 12 entered in this
field
8) Since the piece/head count tracking is being done by the department
totalizer, the item that you are incrementing piece count for inventory
purposes must be linked to the department tracking the piece and head
counts
9) Depress the HOME key to return to the top of the PLU record you are
programming and highlight the “Dept Link” field, hit YES and select the
proper department from the list that appears.
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10) Once the Piece Count department has been selected depress the ESC
twice to return to the Key Feature menu
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11) At the Key Feature menu:
a. Select the department option
b. Locate and select the department tracking the chicken piece/head
count
c. Depress the END key to bring you to the last line in that department
programming which is “Head Unit Qty”
d. Enter the number of pieces that make up a head count (when
dealing with chicken, normally eight (8) pieces make up a head; 2breasts, 2-legs, 2-thighs & 2-wings)
12) Once these program steps are done, if you go to REG Mode and ring up
this chicken item and then print a department report you will have a report
looking similar to the department report below:
Number of
pieces sold
(Chicken
Strips sold)
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Number of
heads sold
(based on 8
pieces = 1head, 6 pieces
= 75% of 1
head)
49
New Reporting
Ingredient/Recipe Feature & Reporting
These features were added to provide restaurant owners more detailed inventory
control (ingredients) and cost control (recipes).
Two (2) new files were created, File 067 is the Ingredient file. In this file all the
ingredients the restaurant owners desires to track in a recipe are entered.
Ingredients will be used to build a recipe, items such as; hamburger patties,
buns, tomato’s, chicken filets, fish filets, cheese, peppers, onions etc….. These
ingredients are also monitored/tracked for inventory control.
The second new file created is File 767, the Recipe file. This file allows you to
build a recipe based on the ingredients previously entered and provides the
restaurant owner detailed inventory tracking and food cost control.
Both of these new features have various reports associated with them that
provide costing, detailed inventory and confirmation. This section will detail the
setup, input of data, reporting and program confirmation.
1) PGM 5/Memory Allocation/ Daily & PGM
2) Depress the END key to bring the screen to the end of the Daily & PGM
menu
3) Highlight the Recipe line and input the number of Recipes to be tracked
followed by the Yes key
4) Highlight the Ingredient line and input the number of ingredients to be
tracked (these are items used in Recipes and items to be inventoried).
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5) Depress the ESC key once to return to the PGM 5 screen, if the install is
more than 1 terminal and you are consolidating reports go to Periodic &
Work and answer Yes to the bottom Consolidation & Work line (this will
allow you to consolidate the Ingredient Report at the end of day).
6) Depress the ESC twice to return to the PGM 5 screen
7) Go to PGM 3/Machine Features/General Features/Machine Control 1 and
hit the End key to get to the end of this option screen.
8) Highlight the Ingredient System line and depress YES and depress the
ESC key twice to return go to the Machine Features menu
9) Depress the End key to move to the end of the Machine Feature menu
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Ingredient Programming & Setup
1) PGM 3/Machine Features, depress the End key to move to the end of the
Machine Feature menu
2) Highlight the Ingredient option and depress Yes
3) Select the desired ingredient or next blank record and hit Yes
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Descriptor – Ingredient description, up to 24 characters.
Unit Case (Packs/Case) – This field represents when ingredient stock item is
received how many cases/packs are in the receiving case. For example in the
case of the 8” Sub Rolls, it is received as a box with 6 plastic bags in that box that
contain the sub rolls.
Unit Pack (Units/Packs) – This field you specify based on the above field (if it
applies) how many items or packs are in the sub-packing that came in the original
box. In the case of the buns, we received the buns in a box, in that box the buns
are contained in six (6) plastic bags. What this field requires is how many buns in
a plastic bag? It was specified that there eight (8) 8” sub rolls in a bag.
Unit Qty – Each one of those units in the pack, Is it broken down any further to be
used in a recipe? For example, if this ingredient was a tomato, it could be
determined that from a single tomato that we would get 5 slices so 5 would be
entered. In the case of the 8” sub-roll it is used “as it” and not broken down.
Case Cost – Enter the purchase price of the case or unit received.
Unit Cost – Based on the information entered a unit cost will calculated. This unit
cost will be used in calculating a recipe cost when you specify how much of this
ingredient is used in a recipe.
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Ingredient Stock
Once the ingredient items have been programmed you need to build/receive
stock for each of the items. This section discuss how to input the stock on
ingredient items so that when you build your recipes, link them to PLU’s and
sell the PLU, the stock can be updated.
1) Depress the MODE key and go to Manager Mode
2) Depress the END key to go to the end of the Manager Mode screen
3) Highlight the Ingredient Maintenance option and depress Yes
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4) Entry Type: Replace or Add
a. Replace = to replace/change a stock quantity already entered
b. Add = add to an existing quantity entered
5) Make your desired selection by hitting the YES or NO key
Screen #1
6) There are three (3) ways inventory can be entered
a. Case – (Screen #1) This is the measurement in how you receive
the ingredient into the restaurant. In the example used in ingredient
programming “8” Sub Roll”, it was received by the case. In the
case was six (6) plastic bags and inside those bags were eight (8)
sub rolls. When an entry is made in the “CASE” column it looks to
that ingredient record to see the break down of units in packages.
How does 3 cases become 144.000 TL Qty? Three cases
translates to 6 plastic bags per case (a total of 18 bags) which
translates to 8 Sub Rolls per bag (a total of 144.000 - 8” Sub
Rolls).
b. Pack – (Screen #2) – This is the measurement that is inside your
original receiving package, in the example of the Sub Rolls it would
be the plastic bags. Depending on how the restaurateur decides to
keep inventory this screen allows that flexibility. Inventory can be
tracked by the receiving package or by the sub-packaging. In
Screen #2 on the next page, if 6 packs were entered it meant that
48 Sub Rolls were in stock (8 rolls per pack).
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Screen #2
c. Unit – (Screen #3) This represents the individual ingredient, in our
example a single 8” Sub Roll. Again, this provides flexible for the
restaurateur to enter inventory. In the example below if 6 were
entered into the Unit column it means that there are 6 individual
Sub Rolls in stock.
Screen #3
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7) Ingredient maintenance field descriptions:
a. Begin – When starting out fresh with the ingredient file you would enter the
beginning ingredient inventory. After each Physical Inventory period (this
depends on the restaurateur, it could be daily or weekly) the ending inventory
becomes the Begin stock for the next period.
b. Receive – Between physical inventory operations any stock received would be
entered into this field.
c. TR-IN – This is Transfer-in, this is used if the restaurateur has more than 1
location. Transferring inventory between locations would use this field.
d. TR-OUT – The same as above except transferring inventory out of this location
to another location.
e. Waste – Waste inventory is entered in this field. The waste field amount in PLU
reporting is completely separate from this field.
f. Phy-Used – Entries in this field are only made when the restaurant performs
their routine physical inventory (daily or weekly). There is a sequence involved
when doing a physical inventory which is below:
i. Enter physical inventory sold for each ingredient
ii. Go to X/Z Mode (or Consolidation Mode)/Daily Z/Others and depress the END
key and select Ingredient
8) Running this option will generate the Ingredient report (on the next page)
and looks as follows:
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Case cost
Unit cost
Beginning Inventory
Inventory received
Inventory Transferred out
Waste
Ingredient sold
Ending inventory
Physically used (input)
Ending physical inventory
Inventory used
Waste cost
Theoretical inventory value
Physical inventory value
entered
9) Field calculations:
a. Begin, Received, Tr-Out, Tr-In and Waste were discussed on the previous
page
b. –Used – this field prints the number of ingredients sold. In the example above; 1
pack and 2 individual units were sold (in the example of 8” sub rolls this means
10 units were sold, 8 in a pack)
c. –End – based on the Beginning, received, Transfer In/Out, Wastes and
ingredient sold the machine generates this end inventory. The equation is:
Begin + Receive – Waste – Used = End Inventory
Note: Any Transfer-In amount would be treated as a positive to the inventory count.
d. -Phy End – this is the physical inventory used that is entered when the
restaurant does the physical inventory count. Physical inventory on hand is not
entered, the physical inventory used is entered. So the amount entered is
subtracted from the Ending inventory figure
e. =Phy End – this figure represents the Physical Inventory subtracting from the
Ending inventory:
End – Phy Used = Phy End
f. Use +/- - This figure represents inventory used this period (however often the
restaurant performs a physical inventory), (the Begin inventory is not calculated
here since it was carried over from the last physical inventory operation)
Receive + Tr-In – Tr-Out - Waste – Sales = Use +/g. Waste Cost – this dollar amount field is based on the number of units entered in
the waste field multiplied by the ingredient cost
Waste X Ingredient cost = Waste Cost
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h. Theoretical Inventory – Based on the machine’s calculated inventory it
multiplies the ingredient cost by the inventory amount.
End X Ingredient cost = Theoretical Inventory Value
i. Phy End Inventory – this is calculated based on what was entered in the
Physical Inventory sold field.
Phy Used X Ingredient Cost = Phy End Inventory Value
j. Variance – this is a percentage and dollar amount difference between what the
machine calculated for inventory on hand versus what was entered as far as
inventory was used.
Theoretical Inventory Value - Phy End Inventory Value = Variance $$$
Variance dollar / Phy End Inventory Value = Variance %
Note: Ideally variance percentage and dollar amount should be as close
to (0) zero as possible. A minus figure means the machine calculated more
inventory sold than what was manually inputted. A positive figure means the
machine calculated less sold than was entered manually.
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Ingredient Program Confirmation
1) PGM 6/Machine Features/Ingredient
Packages per case
Units per packages
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Recipe Programming
The purpose of the recipe file is two fold;
1) To provide detailed stock control through the use of ingredients
2) To provide a food cost based on the ingredients used in a recipe
The process of building a recipe requires the ingredient file to be programmed
first. Once the ingredient file is programmed then the recipes can be built. A
recipe will represent an item that is sold in the restaurant and include all the
ingredients that make up that item. When the item is sold the QT-6600 will
subtract and keep track of each ingredient.
To program a recipe follow the steps below:
1) Go to Program 5/Daily & PGM
2) Depress the END key to go to the bottom of the Daily & PGM screen,
highlight the RECIPE line and input the number of recipes to track.
3) Depress the ESC key twice to return to the PGM 5 screen
4) Next go to PGM 3/Machine Features/Option #40 – Recipe
5) Select the next available recipe record number or the desired recipe
already programmed as shown on the following page.
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6) When selecting an existing recipe the recipe link page will appear
a. Descriptor – Depressing Yes will prompt the Qwerty keyboard to enter the name
of the recipe (24 characters)
b. Link 1 – This is the 1st ingredient selected for the recipe being built. Highlighting
this line and depressing YES will display a selection link prompt as shown below:
If the desired link is an ingredient then hit the YES key and this will display the
ingredient file programmed earlier
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Highlight the desired ingredient and depress Yes and this will return you to the
recipe screen
c.
Qty – Enter the amount of the ingredient that would be used in this recipe. The
quantity entered could be a whole unit or a fractional amount (pounds and
ounces)
7) This step is repeated for each ingredient in the recipe. There can be a
maximum of 10 ingredients. There might be situations where more than 10
ingredients would be required.
a. The alternative is to build sub-recipes and use these sub-recipes
within a recipe.
b. A sub-recipe is a list of common ingredients that are used in
several recipes.
c. Instead of entering those ingredients individually each time they
can be programmed into the sub-recipe and the sub-recipe would
be linked in the main recipe.
d. A sub-recipe is programmed the same way as a normal recipe
8) To link a sub-recipe to a recipe, when YES is depressed on a Link field the
selection link prompt appears.
9) Highlighting the Recipe selection and depressing YES will display the
recipe file
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10) In the recipe file a sub-recipe can be built and denote in the recipe
descriptor that it is a sub-recipe. In this case 8” and 12” sub recipe were
built since both sized sandwiches use similar ingredients.
11) This sub recipe represents all the ingredients that used any 8” sub and
could be used whenever a 8” sub recipe is programmed.
12) Once the recipe file has been built then recipes have to be linked to
PLU’s so that when an item is sold the proper ingredients and amounts
are subtracted from inventory.
13) Go to PGM 3/Key Features/PLU, select a PLU that is to trigger a recipe,
depress the END key to go to the bottom of the PLU record as seen below
to highlight the recipe link field.
14) Depressing the YES on this field will recall the recipe file, select the
desired recipe and hit YES.
15) Whenever this item is sold it will trigger the ingredients in this recipe and
subtracted the quantities from stock.
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Recipe Reporting
There are two (2) print outs available in PGM 6 that will break down the recipe by
ingredient, quantity, individual ingredient cost, total recipe cost, linking PLU, PLU
selling price and profit margin percentage. To generate the reports follow the
steps below:
1) PGM 6/Machine Features
2) Depress the END key and highlight Option # 35 RECIPE and depress
YES
3) A report will print each recipe programmed with the recipe’s ingredient,
quantity of ingredients, ingredient cost and the recipe cost as seen below.
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4) The selection of Recipe by PLU will break down by PLU the recipe that is
linked to it and its’ ingredients, the PLU price, recipe cost and the gross
margin. The report looks as follows:
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Additional Features & Programming
Section
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Search Key
The functionality of the search key has been expanded to include more than just
a PLU name search. The Search key can now be used in programming to
search for a particular feature, search for a customer and menu option title.
Program Mode Search
Since new feature development is an on-going process on the QT-6600 it creates
some confusion on where particular program options are located. The search
feature is particularly helpful in General Features where many of the new
features are added.
1. For example, in PGM 3/Machine Features/General Features
2. Depressing the SEARCH key (function code #246) will prompt the
Qwerty keyboard
3. Entering a complete option name or the 1st part of the option name
and then hitting the enter key on the Qwerty keyboard will then
display all the options with that name on the menu area.
4. Touching any of the options displayed in the menu area will take
the machine directly to that option.
This search feature can be used in any program menu to find particular
menu options.
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New Credit/Debit/Gift Options
Several new options have been added related to electronic payments. New
features such as Multiple Credit Masters, Multiple Gift cards sold, Suggestive Tip
and a new receipt feature for credit card tendering. Below each new feature will
be discussed.
Multiple Credit Card Masters
In the past the QT products were limited to only one (1) credit card master in a
system. Due to this limit Casio suggestion was only six (6) machines in a system
that was performing electronic payments so that a bottleneck of electronic
payments would not over load the credit card master.
Recent development has now allowed more than one (1) credit card master in a
system to eliminate any bottleneck effect. This means that multiple terminals in a
system could have a credit card device. To program multiple credit card masters:
1) PGM 3/Machine Features/General Features/Communications
2) Hitting the PAGE DOWN key will display “Is reg Inline Credit Master?” and
“Credit Master Terminal #” as seen below:
3) Each machine in the system being designated as a credit master must be
set to Yes on “Is reg Inline Credit Master”
4) Other terminals in the system that are not credit masters must be directed
to a particular terminal that credit requests will be sent to for processing.
In the “Credit Master Terminal #” field enter the terminal # of the credit
master that the terminal will be sending the credit requests to.
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Suggestive Tip Amount
Another feature added to credit card payment process is suggestive tip. The QT6600 provides the input of three (3) suggestive percentages in programming.
These programmed percentages in turn will multiply by the credit card total and
print three (3) suggestive tip amounts.
To program the suggestive tip:
1) PGM 3/Machine Features/General Features/Print Control
2) Depress the PAGE DOWN key three (3) times and the following screen
will appear:
3) Input a suggestive tip percentage in each field
When a credit card approval receipt is issued these three (3) suggestive tip
amounts will print on the customer and store receipts as shown below:
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New Credit Receipt Features
Two (2) new features have been added in regards to credit card receipts printing.
One is an option and the other operates by default.
The 1st is a program option, printing a credit card receipt with the receipt switch
off. Prior version would not print the customer receipt when the receipt flag was
off, only the merchant receipt would print. To allow both receipts to print upon
finalizing a credit card go to:
1) PGM 3/Machine Features/General Features/Machine Control 2
2) Depress the PAGE DOWN key three (3) times and the option “ISSUE
CREDIT RCPT W/R-SW OFF”, answer Yes as seen below:
The 2nd change made related to credit card receipt printing was on a split
tendering operation. A customer in a group of other people at a table wants to
leave and pay their portion of the check (without splitting it). The guest check is
recalled and the customer wants to pay their dollar portion of the check with a
credit card. The operator enters the amount being paid, hits the credit card
tender, swipes the customer’s card and it is approved. Since there is a
remaining balance on the guest check and the other people at the table are not
leaving the operator depresses the New Balance key.
Prior versions would not print the customer’s credit card receipt, only the store’s
copy. Now, both the customer’s and store’s receipts will print automatically.
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New Charge Tip Operation in MGR Mode
A new operation was designed to make charge tip entries easier. The operation
starts in the Managers Mode with a new option called “DAILY CR TIP
Settlement”, option #29 as seen below:
Selecting this option will result in the QT-6600 extracting all credit card
transaction data from the Datacap device and displaying each transaction in the
transaction area. The operator enters the tip amount and hits the credit card
transaction line that the tip is being applied to.
Print Name on Credit Receipt
A blast from the past has returned with the ability of printing the customer’s
name on the credit card receipt. This option set to Yes will print the card
holders name on the credit card receipts. To activate:
a. PGM 3/Machine Features/General Features/Print Control
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Multiple Gift Card Sold
Multiple gift cards sold is a feature allowing an operator to sell/issue multiple gift
cards in one (1) transaction. A useful feature, especially around the holidays,
when people purchase gift cards for the purpose of a gift giving. Many times
customers will purchase multiple gift cards with the same amounts and different
amounts and want to be to do it within an existing transaction and outside a
transaction. To accommodate this feature the QT-6600 requires a range of
PLU’s to be defined as gift card issue items. The price of these items represents
the balance being issued on a new card.
To use this feature:
1) PGM 3/Machine Features/General Features/Machine Control 4
2) Depress the END key to display the option lines “Giftcard Issue range 1st
PLU” and “Last PLU” as seen below:
3) Enter the 1st PLU in the range of PLU numbers being used to issue gift
cards and the ending number in that range
4) Depress the ESC key three (3) times to return to the PGM 3 screen
5) Go to Key Feature/PLU programming and assign those PLU’s in the range
above a descriptor (for example $5.00 Card, $10.00 card, $20.00 card
etc…) and a price that represents the amount on the card being
requested.
6) Operation – Within or outside a transaction ring up those PLU’s
designated as the issue gift card amounts and depress the finalize key
type the customer is paying with. The QT-6600 will prompt the operator to
swipe each of the cards issued in the transaction one by one.
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New Manager Mode Operations
There have been some new features/operations added that would be considered
manager or technician functions that require some secured access required. The
operations added to the manager mode are:
1) Display Network Info – this option when run will ping the network to see
what machines are connected, their IP addresses and any peripherals
printers connected to each terminal.
2) Maintenance Data (option #25) – this is a diagnostic tool for Casio’s
System Products support department to determine recurring problems on
a terminal. This option generates a file that logs each keystroke and
operation in a file. The purpose of this is to try and pin point where a
problem occurs and what key strokes proceeded or caused the problem.
When this option is run two choices are available:
a. Data Backup to CF – running this option requires a CF card for the
purpose of down loading the key log. This key log contains each
keystroke of operation so the data/problem can be easily identified.
This file has to be sent to Casio to be analyzed.
b. Maintenance Data Clear – this option clears the key log file. This
only should be done when there is a recurring problem to clear
previous data to assure that current data is being captured.
3) QT6600 IPL File Version (option #28) – this is a quick and easy way to
find out the IPL version in the machine. Prior versions required a Flag
Clear to be performed in order for the IPL version to display and print.
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New Time & Attendance Features
There have been a couple new enhancements added to the Time &
Attendance. The 1st one is allowing a bi-monthly/monthly schedule and the
2nd is a program option of allowing employees to clock out with open checks.
Each enhancement will be discussed below.
1) Bi-monthly/Monthly pay periods – previous versions only allowed
weekly and bi-weekly pay periods that in some cases didn’t cover
customers’ need of having pay periods more than 14 days. To select
the pay period:
a. PGM 3/Machine Features/Time&Attendance/General and the
following screen will appear:
2) Disallow Clock-out with Open Checks – this option controls employees
when clocking-out in a table service operation whether it is allowed
while they still have open checks. This ensures restaurant
management that an operator has settled all their guest checks before
leaving.
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New Operation Enhancements
There have been several enhancements made on features related to
operational functionality. Those features and the programming required
will be mentioned below:
1) Insert & Substituting items within a transaction. Both of these
operations require two (2) separate function keys assigned to the
keyboard in PGM 4. The function INSERT is function code #272
and SUBSTITUTE is function code #111. Both of these functions
allow the operator to highlight a previously entered main item or
condiment/preparation item and insert or replace the item by
depressing INSERT to insert an additional item or SUBSTITUTE to
replace an item.
2) Adding all Open Checks – This option on the add check function
key allows an operator to combine all their open checks through a
single keystroke. All the open checks will combine into one (1) total
and the operator can either finalize that combined total into a single
finalize key or split tender into multiple keys. Program option for
the add check is:
a. PGM 3/Key Features/Function key – depress the Add Check
key on the keyboard
b. A blank screen will appear, enter up to a 4-digit number that
will be used by each server to initiate the “All Open Check”
operation and hit the Add Check key
c. Depress the ESC twice to return to the PGM 3 screen
d. Operation – To add all open checks, the server signed-on
would enter the code entered into the ADD CHECK in Step
B above and the QT-6600 will proceed to add all the server’s
open checks into one (1) total.
3) Open Drawer on Zero Balance – This open controls the drawer
opening when a transaction is finalize with a zero balance.
a. PGM 3/Machine Features/General Features/Machine
Control 2
b. Page Down to option “OPEN DRAWER on Zero BALANCE”
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4) Allow Error Correct/Void on Selectable Items – This option
works with the Selective Item setting in PLU and department
programming. Items linked to either Selective Item 1 or Selective 2
can be controlled by new program options that will not allow them
to be Error Corrected or Voided. The new options are called “Allow
ErrCorr/Void on SelItm 1” and “Allow ErrCorr/Void on SelItm 2”
Answering Yes to either one or both will not allow any item linked to
Selective Item 1 or 2 to be Error Corrected or Voided. To program
this feature follow the steps below:
a. PGM 3/Machine Features/General Features/Machine
Control 2
b. Depress the END key to display the end of the file
c. Answer Yes to restrict items linked to the Selective Itemizer
from being removed from a transaction, “Allow ErrCorr/Void
on SelItm 1” and “Allow ErrCorr/Void on SelItm 2”
d. To link PLU’s to a selective itemizer go to PGM 3/Key
Features/PLU
e. Select the desired PLU’s, depress the PAGE DOWN key to
display the Selective Item option line and depress YES.
f. Select either Selective Item 1 (SI/S1) or Selective Item 2 (SI/S
2).
g. Once the above options are selected then PLU’s linked to the
respective selective itemizer cannot be removed from a
transaction through Error Correct or Void.
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5) Print customer receipt to kitchen printer – A new program option
allows receipts to be printed to a kitchen printer. Each time a
transaction is finalized a receipt will print to the designate kitchen
printer.
a. PGM 3/Machine Features/General Features/Print Control
b. Depress the END key and at the top of the page the line
“External Receipt KP #” is the option to print receipts to the
KP.
c. Enter the KP number to print the receipts
6) Print Total Tax on Receipts – Customers utilizing more than one
(1) tax have the ability to print and display total tax on customer
receipts and the operator display.
a. PGM 3/Machine Features/General Features/Print Control
b. Depress the END key and the option above “Print Total Tax”,
answer YES will print the total of all taxes.
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7) New Discount Features – Two (2) new enhancements were
added that are related to discounts. The 1st is a new feature on
discount keys and the other is a consolidated discount total.
a. High digit limit on the discount key allows the restaurant
owner to control the highest amount of discount to be
applied to an item or subtotal.
1) PGM 3/Key Features/Function Keys and depress
the discount key to program
2) Highlight the High digit limit field and input the 1-digit
HALO value that represents the high amount lockout
for the discount key
8) Preparation Items Printing on Receipts and Report – these two
features were added to allow some flexibility on whether a
customer wanted preparation items printing on the customer receipt
(prep items do not print on guest checks) and the PLU report. Both
of these features are found in Set Menu/Condiment programming.
a. PGM 3/Machine Features/General Features/Set
Menu/Condiment
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9) Enforce Secret Number Sign-on – offers a more secure way for
servers to sign onto the terminal. When manual entering the clerk
number to sign onto the QT-6600 prior versions displayed the clerk
number or had no provision to enforce the clerk key to depressed
first before entering the number which did offer the number being
secret. The new feature enforces the operator to first depress the
clerk key, then enter their number and hit the key a second time in
order to sign in. When the operator enters their sign-in number,
asterisks (****) will appear rather than the number being entered.
a. PGM 3/Machine Features/General Features/Clerk Interrupt
b. Depress the END key and highlight the line “Enforce Secret #
Signon” and depress Yes.
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10) Additional Bottle Links – the bottle link file has been expanded
from 1 bottle link per record to 5 links per record. This was done to
accommodate those states that have multiple links per item. To
setup and program bottle links:
a. PGM 5/Memory Allocation/Individual Files, find and allocate
File 773 for the number of bottle link records required
b. Depress the ESC key twice to return to the PGM 5 screen
c. PGM 3/Key Features/Bottle Link Table
d. Select the desired record to display the bottle link program
screen:
1) Bottle Link Desc. – enter the descriptor of bottle link that will
2)
print on the customer receipt and appear on the customer
display
Bottle Link – enter the PLU number of the item that would be
programmed previously to be the respective bottle link (in the
st
above example the 1 bottle link has a 40 which represents
PLU 40, this PLU was programmed to represent a single can
bottle deposit)
e. There can be up to five (5) bottle links triggered per PLU
f. To link a bottle link table to a PLU go to PGM 3/Key
Features/PLU
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g. Select the desired PLU that will charge bottle deposit
h. Depress the PAGE DOWN key three (3) times and highlight
the Set Menu option as seen below
i.
j.
To link a bottle link to an item always enter 10XX in the Set
Menu field (xx=bottle link record number, in the example
above it is being linked to bottle link record number 1 which
was shown on the previous page)
When the item is entered that has the above programming in
the Set menu field it will appear and print as follows:
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12) Pull Down Group Follows Item Status – new program option allows the
pull down being triggered by an item to follow the “Item Type” status of the
trigger item. By default items entered from a pull down that was triggered
by an item would be treated as condiments even though they are
programmed as “Normal Items”. This new option will allow the items
entered from a pull down group triggered by an item to act as “normal”
items as long as the trigger item was programmed as such. To activate
the option:
a. PGM 3/Machine Features/General Features/Set Menu/Condiment
b. The option “Pulldown follow PLU item type” answer YES
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