POSTraining - SunrisePOS and More, Inc.

POSTraining - SunrisePOS and More, Inc.
Aldelo® For Restaurants™
Training Manual
PUBLISHED BY
Aldelo Systems Inc.
4641 Spyres Way, Suite 4
Modesto, CA 95356
Copyright © 1997-2007 by Aldelo Systems Inc.
First Edition
All rights reserved. No part of the contents of this book may be reproduced or transmitted in any form
or by any means whatsoever without the express written permission of the publisher.
Printed and Bound in the United States of America.
This manual is available through Aldelo Systems Inc. and resellers worldwide. For further information
about other languages that the manual may be translated into, please contact Aldelo Systems Inc. or
visit our Web site at www.aldelo.com. Send comments about this manual to [email protected]
Aldelo® is the registered trademark of Aldelo Systems Inc. Other products or company names
mentioned herein may be the trademarks of their respective owners.
The example companies, organizations, products, logos, people, places, and events depicted herein are
fictitious. No association with any real company, organization, product, logo, person, place, or event is
intended or should be inferred.
INTRODUCTION ............................................................................................................................................... XIII
GETTING STARTED ............................................................................................................................................. 1
COMPREHENSIVE DEMONSTRATION .................................................................................................................... 1
THE ALDELO® FOR RESTAURANTS SETUP PROCESS .......................................................................................... 2
Objectives .......................................................................................................................................................... 2
The Major Steps ................................................................................................................................................ 2
CHAPTER 1 — POS HARDWARE REQUIREMENTS ..................................................................................... 5
CHAPTER 2 — HARDWARE DEVICE LOCATIONS ...................................................................................... 7
CHAPTER 3 — NETWORK HARDWARE INSTALLATION .......................................................................... 9
ASSEMBLING YOUR NETWORK ............................................................................................................................ 9
CHAPTER 4 — NETWORK SOFTWARE CONFIGURATION ..................................................................... 11
NAMING YOUR WORKGROUP ............................................................................................................................. 11
NAMING YOUR COMPUTERS .............................................................................................................................. 12
CHANGING THE IP ADDRESSES .......................................................................................................................... 12
TESTING YOUR NETWORK ................................................................................................................................. 13
CHAPTER 5 — POS HARDWARE SETUP ....................................................................................................... 15
INSTALLING THE TERMINAL .............................................................................................................................. 15
PRINTER SETUP ................................................................................................................................................... 15
PRINTER SHARING .............................................................................................................................................. 16
TESTING YOUR PRINTERS .................................................................................................................................. 17
OTHER HARDWARE DEVICES ............................................................................................................................. 18
CHAPTER 6 — POS SOFTWARE INSTALLATION....................................................................................... 19
INSTALLING THE SOFTWARE .............................................................................................................................. 19
DISPLAY ADJUSTMENTS ..................................................................................................................................... 20
SHARING THE DATABASE FOLDER ..................................................................................................................... 21
SELECTING THE DATABASE ................................................................................................................................ 21
CHAPTER 7 — INFORMATION DATA ENTRY............................................................................................. 23
GENERAL SETTINGS ........................................................................................................................................... 23
Store Settings ................................................................................................................................................... 23
Station Settings ................................................................................................................................................ 25
Postal Codes.................................................................................................................................................... 26
Delivery Streets ............................................................................................................................................... 27
Cash Trays....................................................................................................................................................... 28
Surcharges....................................................................................................................................................... 28
Discounts ......................................................................................................................................................... 29
Bank Card Files .............................................................................................................................................. 30
Bad Check Reasons ......................................................................................................................................... 31
Bad Check Penalties........................................................................................................................................ 32
Custom Printer Types ...................................................................................................................................... 33
EMPLOYEE SETUP ............................................................................................................................................... 33
Job Titles ......................................................................................................................................................... 33
Employee Files ................................................................................................................................................ 34
General Tab .................................................................................................................................................................. 34
Payroll Tab ................................................................................................................................................................... 36
Driver Tab ..................................................................................................................................................................... 37
Notes Tab ...................................................................................................................................................................... 38
Employee Schedules ........................................................................................................................................ 39
TABLE SETUP ...................................................................................................................................................... 41
Dine In Table Groups ...................................................................................................................................... 41
Table Group Editor ........................................................................................................................................................ 42
Dine In Tables ................................................................................................................................................. 43
Dine In Table Editor ...................................................................................................................................................... 44
MENU SETUP ....................................................................................................................................................... 45
Menu Categories.............................................................................................................................................. 45
Menu Groups ................................................................................................................................................... 45
Menu Group Editor ....................................................................................................................................................... 47
Menu Items ...................................................................................................................................................... 48
Menu Item Editor .......................................................................................................................................................... 49
Menu Item Auto Prices .................................................................................................................................... 49
Pizza Builder Setup .......................................................................................................................................... 51
Sizes Tab ....................................................................................................................................................................... 51
Crusts Tab...................................................................................................................................................................... 51
Toppings Tab ................................................................................................................................................................. 52
Pizzas Tab...................................................................................................................................................................... 53
Modifier Builder Setup .................................................................................................................................... 54
Menu Modifiers................................................................................................................................................ 57
Forced Modifiers ............................................................................................................................................. 59
INVENTORY SETUP .............................................................................................................................................. 60
Inventory Groups ............................................................................................................................................. 60
Inventory Locations ......................................................................................................................................... 61
Inventory Vendors ........................................................................................................................................... 62
Inventory Items ................................................................................................................................................ 62
Menu Recipe Editor ......................................................................................................................................... 65
Modifier Recipe Selector ................................................................................................................................. 69
Inventory UOM ................................................................................................................................................ 70
CHAPTER 8 — OPENING PROCEDURES ....................................................................................................... 73
TIME CARDS ........................................................................................................................................................ 73
Clocking In ...................................................................................................................................................... 73
Schedule........................................................................................................................................................... 73
Earnings Report............................................................................................................................................... 74
Staff Paging ..................................................................................................................................................... 75
STARTING THE BANK .......................................................................................................................................... 75
Cashier In ........................................................................................................................................................ 75
Starting Staff Bank ........................................................................................................................................... 77
CHAPTER 9 — HOSTESS PROCEDURES ....................................................................................................... 79
RESERVATIONS.................................................................................................................................................... 79
Creating a Reservation .................................................................................................................................... 79
Changing a Reservation .................................................................................................................................. 80
Checking In a Reservation ............................................................................................................................... 81
WAITING LIST ..................................................................................................................................................... 82
Add a Customer to the Waiting List ................................................................................................................. 82
Check In the Customer .................................................................................................................................... 83
ASSIGNING A TABLE ............................................................................................................................................ 84
CHAPTER 10 — DINE IN ORDERS ................................................................................................................... 87
ORDER ENTRY ..................................................................................................................................................... 87
Creating a New Order ..................................................................................................................................... 87
Adding Items to an Order ................................................................................................................................ 88
Voiding Items ................................................................................................................................................... 89
Reordering Items ............................................................................................................................................. 91
Holding Items .................................................................................................................................................. 92
Releasing a Hold ............................................................................................................................................. 93
Splitting an Order............................................................................................................................................ 93
Combining Orders ........................................................................................................................................... 94
Half Orders ..................................................................................................................................................... 95
Ordering Multiple Quantities .......................................................................................................................... 95
Item Details ..................................................................................................................................................... 96
Discounts ......................................................................................................................................................... 96
Surcharges....................................................................................................................................................... 96
Applying Credits .............................................................................................................................................. 98
Changing the Order Type ................................................................................................................................ 99
Adding a Customer Name to an Order ............................................................................................................ 99
Changing the Number of Guests on the Check .............................................................................................. 100
Changing the Table Number of the Check .................................................................................................... 100
Recalling Another Check on the Same Table ................................................................................................ 100
MISC BUTTON .................................................................................................................................................. 101
Change Price ................................................................................................................................................. 101
Assign Seats ................................................................................................................................................... 102
Clear Order ................................................................................................................................................... 102
No Sale .......................................................................................................................................................... 103
Change Server ............................................................................................................................................... 103
Gratuity ......................................................................................................................................................... 104
Cust. Lookup ................................................................................................................................................. 104
Recall Order .................................................................................................................................................. 105
Create Labels ................................................................................................................................................ 105
Retail Screen ................................................................................................................................................. 107
Tax Exempt .................................................................................................................................................... 107
No Kitchen / Bar ............................................................................................................................................ 107
To Secondary Language ................................................................................................................................ 107
Lock Screens.................................................................................................................................................. 108
MODIFIER SYSTEM ........................................................................................................................................... 109
Manual Modifiers .......................................................................................................................................... 109
Forced Modifiers ........................................................................................................................................... 111
Modifier Builder Template ............................................................................................................................ 111
PIZZA BUILDER SYSTEM ................................................................................................................................... 112
CHAPTER 11 — BAR TAB ORDERS .............................................................................................................. 115
BAR TAB ORDER ENTRY................................................................................................................................... 115
Creating a Bar Tab ....................................................................................................................................... 115
Bar Tab Efficiency ......................................................................................................................................... 117
CHAPTER 12 — TAKE OUT ORDERS ........................................................................................................... 119
TAKE OUT ORDER ENTRY ................................................................................................................................ 119
Creating a Take Out Order ........................................................................................................................... 119
CHAPTER 13 — DRIVE THRU ORDERS ...................................................................................................... 123
DRIVE THRU ORDER ENTRY ............................................................................................................................ 123
Creating a Drive Thru Order ........................................................................................................................ 123
Marking a Drive Thru Order as Complete .................................................................................................... 123
CHAPTER 14 — DELIVERY ORDERS ........................................................................................................... 125
DELIVERY ORDER ENTRY ................................................................................................................................ 125
Creating a Delivery Order ............................................................................................................................ 126
CHAPTER 15 — DELIVERY PROCEDURES ................................................................................................ 127
ASSIGNING A DELIVERY ORDER ...................................................................................................................... 127
Default Delivery Assignment ......................................................................................................................... 127
Driver Dispatch Screen Assignment .............................................................................................................. 127
Driver Arrival ................................................................................................................................................ 128
DELIVERY DIRECTIONS AND ROUTE PLANNING .............................................................................................. 129
MapPoint Setup ............................................................................................................................................. 129
Using MapPoint............................................................................................................................................. 129
VIEWING DELIVERY ORDER STATUS ............................................................................................................... 130
Using the Delivery Status Screen .................................................................................................................. 131
CHAPTER 16 — QUICK SERVICE ................................................................................................................. 133
USING THE QUICK SERVICE SCREEN ............................................................................................................... 133
CHAPTER 17 — RECALL PROCEDURES ..................................................................................................... 135
RECALL OPERATIONS ....................................................................................................................................... 135
Recall Button ................................................................................................................................................. 135
Select Table Number Screen .......................................................................................................................... 136
Select Order to Settle ..................................................................................................................................... 136
Order Entry “Checks” Button ....................................................................................................................... 137
Misc > Recall Order Button .......................................................................................................................... 137
Batch Transfer ............................................................................................................................................... 137
CHAPTER 18 — VOID PROCEDURES ........................................................................................................... 139
VOID OPERATIONS ............................................................................................................................................ 139
CHAPTER 19 — CASHIER OPERATIONS .................................................................................................... 141
NO SALE ............................................................................................................................................................ 141
PAY OUT ............................................................................................................................................................ 141
General Pay out ............................................................................................................................................. 142
Wage Advance ............................................................................................................................................... 142
Manager Cash Out ........................................................................................................................................ 143
ISSUING REFUNDS.............................................................................................................................................. 143
CHAPTER 20 — GIFT CARD PROCEDURES ............................................................................................... 145
ISSUING GIFT CARDS ........................................................................................................................................ 145
RECHARGING GIFT CARDS ............................................................................................................................... 146
CHECKING BALANCES ...................................................................................................................................... 146
CHAPTER 21 — ORDER SETTLEMENT PROCEDURES ........................................................................... 147
CASHIER SETTLE OPERATIONS ........................................................................................................................ 147
Settling in the Main POS Screen ................................................................................................................... 147
Payment by Cash ......................................................................................................................................................... 148
Payment by Check ....................................................................................................................................................... 148
Payment by Credit Card............................................................................................................................................... 149
Payment by Gift Card .................................................................................................................................................. 149
In-House Charge Accounts .......................................................................................................................................... 150
Complimentary Meals.................................................................................................................................................. 151
Charging to a Room..................................................................................................................................................... 152
Settling from the Order Entry Screen .......................................................................................................................... 152
SETTLING USING STAFF BANK ......................................................................................................................... 152
Setting Up Staff Banking ............................................................................................................................... 152
Settling ........................................................................................................................................................... 152
SETTLING USING DRIVER MONEY DROP ......................................................................................................... 153
CHAPTER 22 — CLOSING PROCEDURES ................................................................................................... 155
CLOSING THE CASH DRAWER .......................................................................................................................... 155
Cashier Sign Out ........................................................................................................................................... 155
Quick Cashier Sign Out ................................................................................................................................. 157
Closing Staff Bank ......................................................................................................................................... 157
CLOCKING OUT ................................................................................................................................................ 157
CLOSING REPORT ............................................................................................................................................. 158
CHAPTER 23 — MANAGER OPERATIONS ................................................................................................. 161
TIME CARDS ...................................................................................................................................................... 161
Editing Time Cards ....................................................................................................................................... 161
ORDERS ............................................................................................................................................................. 162
Re-Opening an Order (Reverting) ................................................................................................................. 162
CASH DRAWERS ................................................................................................................................................ 163
Re-Opening a Cash Drawer .......................................................................................................................... 163
OPERATIONS CENTER ....................................................................................................................................... 163
Receive Payments .......................................................................................................................................... 163
Pay In House Charges ................................................................................................................................................. 163
Pay Bad Checks .......................................................................................................................................................... 163
Auto Pay All Open Deliveries .................................................................................................................................... 164
Revenue Center ............................................................................................................................................. 164
Closing Report ............................................................................................................................................................ 165
Next Day Transfer ....................................................................................................................................................... 165
Register Report ........................................................................................................................................................... 166
Bank Report ................................................................................................................................................................ 166
Bank Deposit .............................................................................................................................................................. 167
Gift Certificate List ..................................................................................................................................................... 168
Cust. Credit List .......................................................................................................................................................... 169
Order Pmt List ............................................................................................................................................................ 169
Bad Check List ........................................................................................................................................................... 169
Daily Receipt Summary .............................................................................................................................................. 170
Z Report ...................................................................................................................................................................... 170
Re-Open Cashier ......................................................................................................................................................... 171
Re-Open Deposit ........................................................................................................................................................ 171
Frequent Diners ............................................................................................................................................ 172
New Freq. Diner ......................................................................................................................................................... 172
Track Order ................................................................................................................................................................. 172
Redemption ................................................................................................................................................................. 173
Freq. Diner Acct. List ................................................................................................................................................. 173
In House Charge ........................................................................................................................................... 173
Maintain In House Accounts ...................................................................................................................................... 173
Create In House Statements ........................................................................................................................................ 174
In House Account List ................................................................................................................................................ 174
Customer Files ............................................................................................................................................................ 175
Inventory Activities ........................................................................................................................................ 175
Shopping List .............................................................................................................................................................. 175
New PO....................................................................................................................................................................... 176
Review PO .................................................................................................................................................................. 176
Receive Items .............................................................................................................................................................. 176
Phy. Count Sheet ........................................................................................................................................................ 177
Phy. Inv. Count ........................................................................................................................................................... 178
Inv. Prep Forecast ....................................................................................................................................................... 178
Inventory Items ........................................................................................................................................................... 179
Menu Recipe Editor .................................................................................................................................................... 179
Other Tools.................................................................................................................................................... 179
Caller ID Log .............................................................................................................................................................. 179
Caller ID Switch ......................................................................................................................................................... 179
Customer Incidents ..................................................................................................................................................... 179
Assign Table ............................................................................................................................................................... 180
To Training Mode ....................................................................................................................................................... 181
Edit Work Schedule .................................................................................................................................................... 181
Add Cash To Bank ...................................................................................................................................................... 182
Calculator.................................................................................................................................................................... 182
Emp. Still Working ..................................................................................................................................................... 182
Driver Summary .......................................................................................................................................................... 183
Open Order Report ...................................................................................................................................................... 184
Menu Item Sales By Category ..................................................................................................................................... 185
Sales By Category Report ............................................................................................................................................ 186
Sales By Menu Item Report ......................................................................................................................................... 187
Server Gratuity Report ................................................................................................................................................. 188
CHAPTER 24 — MAINTENANCE ACTIVITIES ........................................................................................... 191
GENERAL ACTIVITIES ....................................................................................................................................... 191
Pay Employees............................................................................................................................................... 191
New Local E-mail .......................................................................................................................................... 192
Review Local E-mail ...................................................................................................................................... 193
Video Surveillance Control Center ................................................................................................................ 194
Video Surveillance Review Browser .............................................................................................................. 195
Create Menu Item Labels............................................................................................................................... 196
Maintain Payouts........................................................................................................................................... 197
Maintain Manager Cash Outs ....................................................................................................................... 198
Global Menu Item Price Change ................................................................................................................... 199
Export Menu Item Sales ................................................................................................................................. 200
CUSTOMER ACTIVITIES .................................................................................................................................... 201
Maintain Customer Records .......................................................................................................................... 201
Create Customer Address Labels .................................................................................................................. 202
Maintain In House Charge Accounts ............................................................................................................ 203
Create In House Charge Statements .............................................................................................................. 204
Maintain Frequent Diner Accounts ............................................................................................................... 205
Maintain Frequent Diner Tracking ............................................................................................................... 206
Maintain Customer Credits ........................................................................................................................... 207
Maintain Gift Certificates .............................................................................................................................. 208
New Bad Check .............................................................................................................................................. 209
Follow Up Bad Check.................................................................................................................................... 210
INVENTORY ACTIVITIES ................................................................................................................................... 210
New Purchase Order ..................................................................................................................................... 210
Review Purchase Order ................................................................................................................................. 211
Create PO From Shopping List ..................................................................................................................... 212
Create Inventory Item Labels ........................................................................................................................ 212
Receive Inventory Items ................................................................................................................................. 213
Physical Inventory Count .............................................................................................................................. 214
MAINTENANCE ACTIVITIES .............................................................................................................................. 215
Monitor Client Connections .......................................................................................................................... 215
Remove All Access Denied Logs .................................................................................................................... 216
Remove All Caller ID Logs ............................................................................................................................ 216
Remove All Customer Names From Orders................................................................................................... 217
Remove All Redeemed Gift Certificate MSR Card Information..................................................................... 217
Remove Prior Manager Cash Outs ................................................................................................................ 217
Remove Prior Reservations ........................................................................................................................... 217
Delete Master Data ....................................................................................................................................... 217
Refresh Cumulative Grand Total ................................................................................................................... 218
THIRD PARTY ADD INS...................................................................................................................................... 219
New ................................................................................................................................................................ 219
Calculator ...................................................................................................................................................... 220
Notepad ......................................................................................................................................................... 220
WordPad ........................................................................................................................................................ 220
CHAPTER 25 — DATABASE MAINTENANCE............................................................................................. 221
DATABASE SUPPORT & FILES ........................................................................................................................... 221
adResSettings.dat........................................................................................................................................... 221
adResISV.dat ................................................................................................................................................. 221
adResHostess.dat........................................................................................................................................... 221
adRes.lang ..................................................................................................................................................... 221
DATABASE ENGINE ........................................................................................................................................... 221
DATABASE LIMITS ............................................................................................................................................ 221
COMPACT DATABASE ....................................................................................................................................... 222
JET COMPACT UTILITY .................................................................................................................................... 222
BACKUP DATABASE .......................................................................................................................................... 222
CHAPTER 26 — IMPORT / EXPORT ............................................................................................................. 225
EXPORTING DATA ............................................................................................................................................. 225
IMPORT DATA ................................................................................................................................................... 225
IMPORT NEW RESOURCE DATABASE ............................................................................................................... 226
REPORTS ........................................................................................................................................................... 226
EXPORTING REPORTS ....................................................................................................................................... 227
INDEX ................................................................................................................................................................... 229
NOTES .................................................................................................................................................................. 237
Introduction
Congratulations on taking the major step of selecting your new Point-of-Sale (POS) system!
You will soon be up and running with Aldelo® For Restaurants. You will see why Aldelo® For
Restaurants is the industry leader in restaurant management software.
Aldelo® For Restaurants is not only affordable, it is also one of the most feature-rich restaurant
software packages available today. It gives you the ability to automate many of the tasks
associated with running your restaurant. When properly installed and setup, it will help you run
your table service, take-out, delivery, pizza making, bar, kitchen, cashiers, reservations, wait
lists, scheduling, inventory, accounting, and more; and it will do so with a level of security
greater than ever before!
This Training Manual is designed for use either by the end user of the software or by someone
who is training someone else how to install and use the software. In it, we will walk you
through the procedure of setting up a fictitious restaurant, called Checkers. As you follow
along, you will not only see how we install and setup the software, you will also learn why
many of these settings are important. This will undoubtedly give you a greater understanding of
how the system works, enabling you to operate the software with confidence. As you gain more
experience with Aldelo® For Restaurants, you will come to appreciate how well it complements
your business. You will wonder how you ever got along without it!
We will start the tutorial with the configuration of the hardware and network software,
followed by the POS software installation and configuration, and finally, the operation of the
POS software. You should take the time to read the accompanying User Manual first, and then
read this Training Manual thoroughly before beginning the course. Many times, your questions
are answered in the manual a few pages later. Reading these manuals ahead of time will help
keep your questions to a minimum as you complete the tutorial.
So get yourself a cup of coffee, sit down, relax, and let us begin your trip into the world of
Aldelo® For Restaurants!
G E TTI N G S TA R TE D
1
Getting Started
Comprehensive Demonstration
If you operate a restaurant of any size, from a hot dog cart to a world famous five-star eatery,
you can run it more efficiently with Aldelo® For Restaurants.
The following screen displays the main form for the fictitious restaurant we will setup in this
tutorial (see Figure Intro-1). Upon completion, you will have learned how to setup and operate
your own restaurant with Aldelo® For Restaurants.
Figure Intro-1
2
ALDELO
®
F O R R E S TA U R A N TS TR A I N I N G MA N U A L
The Aldelo® For Restaurants Setup Process
OBJECTIVES
Upon completion of this tutorial, you will be able to:

Setup and install your network hardware and software

Setup and install your Point of Sale (POS) hardware

Install and configure the Aldelo® For Restaurants software

Operate the software
THE MAJOR STEPS
There are two major parts to setting up Aldelo® For Restaurants:

Installing the hardware

Installing and configuring the software
The following flow chart shows the steps for setting up Aldelo® For Restaurants.
Determine POS hardware
requirements
Select locations for
hardware devices
Install network hardware
Install network software
Connect POS hardware to
network
Install Aldelo® For
Restaurants software
Configure Aldelo® For
Restaurants software
Operate your restaurant with
Aldelo® For Restaurants
Figure Intro-2
G E TTI N G S TA R TE D
3
In this manual, we will follow the sequential steps in the diagram above to setup our restaurant,
Checkers. If you are setting up your own restaurant as you follow along, substitute any
references to Checkers in the settings with those of your own restaurant.
4
ALDELO
®
F O R R E S TA U R A N TS TR A I N I N G MA N U A L
C H A P TE R 1 — P O S H A R D W A R E R E Q U I R E ME N TS
5
Chapter 1 — POS Hardware Requirements
The first step when installing a POS system is to determine the types and locations of the
hardware devices needed for operation of your restaurant.
Hardware devices can consist of:

Server Computer

Client Computers

Touch Monitors

All-in-One Terminals

Printers

Magnetic Stripe Readers (MSR)

Pole Displays

Cash Drawers

Magnetic Ink Check Readers (MICR)

Barcode Readers

Weight Scales

Caller Identification (ID) Devices

Coin Changers
For detailed descriptions of the above types of hardware and the different network interfaces
available, please see Chapter 1 of the User Manual.
6
ALDELO
®
F O R R E S TA U R A N TS TR A I N I N G MA N U A L
C H A P TE R 2 — H A R D W A R E D E V I C E L O C A TI O N S
7
Chapter 2 — Hardware Device Locations
Imagine where you need your terminals placed and where you may need terminals placed in the
future. Give this step considerable thought; proper planning here can save much time and
money when you expand your business. Along with the terminals, consider where to place
other hardware devices. Make a diagram of your restaurant‟s floor plan and mark the device
locations on it (see Figure 2-1). This makes the next step in the process easier to complete.
Booth
(6)
Printer 5
(Server)
Booth
(6)
Booth
(6)
Booth
(6)
Booth
(6)
Booth
(6)
Table
(4)
Booth
(6)
Server
BAR
Printer 3
(Bar)
Booth
(6)
Booth
(6)
Booth
(6)
Booth
(6)
Table
(4)
Booth
(6)
Table
(4)
Booth
(6)
Booth
(6)
Bar 1
Booth
(6)
Booth
(6)
Printer 4
(Kitchen)
Booth
(6)
Printer 2
POS 2
Printer 6
(Kitchen)
Figure 2-1
POS 1
Printer 1
Booth
(6)
Booth
(6)
8
ALDELO
®
F O R R E S TA U R A N TS TR A I N I N G MA N U A L
C H A P TE R 3 — N E TW O R K H A R D W A R E I N S TA L L A TI O N
9
Chapter 3 — Network Hardware Installation
Take the diagram you made and figure out how you will run the cabling for your network. The
cable installation is best left to a professional, especially if there are walls, ceilings, or other
obstacles to go through. If you want to install the cabling yourself, please read Chapter 2 of the
User Manual thoroughly. It describes how to install the cabling and explains certain pitfalls to
be on the lookout for.
After completing the installation of the cabling, make sure all your terminals have Network
Interface Cards (NIC) installed in them so that they can be connected to the network. This
allows them to “talk” to the server computer.
Finally, choose the type of device you will use to connect all the cables from the individual
devices to a central location so that each device will be able to communicate with the other
devices. See Chapter 2 of the User Manual for an explanation of the pros and cons of Hubs,
Switches, Routers, and Wireless Access Points before making your decision. For our Checkers
restaurant, we will use a switch.
Note: Aldelo Systems Inc. does not provide any technical support whatsoever for help
with installing cabling. Again, this task should be performed by a professional installer.
Assembling Your Network
We will assume you have already installed Windows® 2000 or Windows® XP on your terminals
with the default configuration. Connect the terminals to the wall jacks that were installed
previously by using patch cables. Connect the server computer and the system of jacks to the
switch.
10
ALDELO
®
F O R R E S TA U R A N TS TR A I N I N G MA N U A L
C H A P TE R 4 — N E TW O R K S O F TW A R E C O N F I G U R A TI O N
11
Chapter 4 — Network Software Configuration
For its operating system, our Checkers Restaurant will use Windows® XP Professional. For
instructions on configuring Windows® 2000, please see Chapter 3 of the User Manual.
Windows® XP Home and Windows® 98 are not recommended for use with Aldelo® For
Restaurants.
The first thing to do to prepare the system for communication over the network is to change the
workgroup name and computer name. This may be any name you wish. Most of the time, the
restaurant name, or an abbreviation of the name is used. The default workgroup name is
WORKGROUP, which may be used if desired. We will use CHECKERS for our workgroup
name. Computer names are usually SERVER, POS1, POS2, POS3, BAR, TAKEOUT,
DRIVETHRU, etc., and by common practice are usually written in upper case letters.
Naming your Workgroup
We will name our workgroup CHECKERS. Follow the procedure below:
1.
2.
3.
4.
5.
6.
7.
Click “Start.”
Navigate to the “My Computer” icon and right click on it (if using a terminal without a
mouse, click the
icon on the keyboard to perform a right click). This displays a set
of options.
Navigate to and click on the “Properties” option at the bottom of the list. This displays
the System Properties page.
Click the “Computer Name” tab. This takes you to the page where you can change your
network settings.
Click on the “Change” button. This displays the Computer Name Changes page where
you can change the computer name and workgroup name.
Change the workgroup name to CHECKERS.
Click OK (see Figure 4-1).
When the system prompts you to restart, accept and allow the system to restart.
12
ALDELO
®
F O R R E S TA U R A N TS TR A I N I N G MA N U A L
Figure 4-1
Naming Your Computers
Follow the same steps listed above but change the name of your server computer in step six to
SERVER. Repeat this step for each of the terminals on your network, giving each a unique
name (see Figure 4-1).
Changing the IP Addresses
1.
2.
3.
4.
5.
6.
7.
Click “Start” on the desktop.
Navigate to and click the “Control Panel” icon in the menu. This displays the Control
Panel where many system settings may be changed.
Double-click on the “Network Connections” icon.
Double-click on the “Local Area Connection” icon. This displays the Local Area
Connection Status page.
Click on the “Properties” button. This displays the Local Area Connection Properties
page.
Highlight the “Internet Protocol (TCP/IP)” item in the white box.
Click on the “Properties” button. This will bring you to the Internet Protocol (TCP/IP)
Properties page.
C H A P TE R 4 — N E TW O R K S O F TW A R E C O N F I G U R A TI O N
13
Click “Use the following IP address:” This will activate the fields below, allowing you
to edit them.
9.
In the IP address field, type in the IP address you wish to use for this system. We will
use 192.168.0.1. Type this number into the IP address field (see Figure 4-2).
When you hit the “Tab” key on the keyboard, the “Subnet mask” field populates automatically.
The value entered in this field by Windows is usually correct.
8.
Repeat the procedure above for each of the terminals on your network. The IP address should
be incremented by one for each successive terminal. For example, if you used the number
above as the IP address for your server computer, use 192.168.0.2 for POS1, 192.168.0.3 for
POS2, etc. Continue this procedure until all of your terminals have an IP address assigned to
them. Don‟t forget to add the default subnet mask, as described above.
Figure 4-2
Testing Your Network
Now that we have configured the network, we are ready to test to see if the network is
operational. We perform the Ping command in MS-DOS. Click on the “Start” button and select
“Run.” Type “command” in the open field of the Run dialog screen. The MS-DOS screen
appears. Enter “PING w.x.y.z,” where wxyz is the IP address of another computer that you
specified earlier in the setup. For example, to test the server computer from one of the other
POS stations, use “ping 192.168.0.1,” and press the Enter key to issue the command. Check to
see if there are any replies. In addition, check out the Packet Loss information. This value
should be zero to denote that your network is successfully configured. If your PING result
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indicates failure, check your cabling and settings. If the problem persists, consult with a
qualified network technician to check out your problem.
C H A P TE R 5 — P O S H A R D W A R E S E TU P
15
Chapter 5 — POS Hardware Setup
Installing the Terminal
If you use all-in-one type terminals, setup is usually very easy (just connect the terminal and
go), as most manufacturers install everything prior to shipping their product to the customer.
However, if you use a freestanding touch screen, you must install the drivers for it before it will
work. For information about obtaining and installing drivers, contact the manufacturer of the
device.
Printer Setup
To print in Aldelo® For Restaurants, you must setup each printer on your network in each
computer on your network. For example, if you have two computers and two printers, you must
setup both printers on each computer. We will setup our printers in Windows® XP Professional.
See “Setting up the POS Printers” in Chapter 4 of the User Manual for instructions on setting
up printers in Windows® 2000.
1.
On the desktop, click the Start button.
2.
Navigate to and click on “Control Panel.”
3.
Double-click “Printers and Faxes.”
4.
In the Printer Tasks section on the left side of the screen, click “Add a printer.” This
displays the Add Printer Wizard (see Figure 5-1).
5.
Click “Next” and follow the instructions to add your printer (local or network). Local
printers connect directly to this computer and network printers connect directly to other
computers on the network. You may need the driver disc that came with the printer. If
you do not have it, contact the manufacturer to obtain one.
6.
When prompted, print a test page to ensure the printer is installed correctly.
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Figure 5-1
Printer Sharing
1.
On the desktop, click the Start button.
2.
Navigate to and click on “Control Panel.”
3.
Double-click “Printers and Faxes.”
4.
Right-click the printer to share and click on “Properties” at the bottom of the menu.
5.
Click the Sharing tab.
6.
Click the “Share this printer” radio button and enter a share name for this printer. We
will give our printers the same names as the computers to which they are connected.
We will call this printer POS1.
7.
Click “Apply.”
8.
Click “OK” (see Figure 5-2).
C H A P TE R 5 — P O S H A R D W A R E S E TU P
17
Figure 5-2
Testing Your Printers
1.
On the desktop, click the Start button.
2.
Navigate to and click on “Control Panel.”
3.
Double-click “Printers and Faxes.”
4.
Right-click the printer to share and click on “Properties” at the bottom of the menu.
5.
Click the “Print Test Page” button. If a test page prints, this printer is working properly.
If not, click the “Troubleshoot” button and follow the onscreen instructions of the
Printing Troubleshooter (see Figure 5-3).
6.
Repeat these steps for each printer on all computers.
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Figure 5-3
Other Hardware Devices
To install other types of hardware devices, such as those listed in Chapter 1 of this manual,
please see Chapter 4 of the User Manual for detailed instructions.
C H A P TE R 6 — P O S S O F TW A R E I N S TA L L A TI O N
19
Chapter 6 — POS Software Installation
Installing the Software
1.
Place the Aldelo® For Restaurants CD in the CD-ROM drive. The splash screen
displays automatically.
2.
Select the software to install (see Figure 6-1). The install wizard launches.
3.
Read the End User Licensing Agreement (EULA) very carefully. It contains important
information for the end user.
4.
Register and activate your copy of Aldelo® For Restaurants. You may register online or
by telephone. For detailed instructions, please see “Registering & Activating Aldelo
For Restaurants” in Chapter 5 of the User Manual.
Figure 6-1
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Display Adjustments
To get the best possible display with Aldelo® For Restaurants, there are several adjustments to
make to the system.
1.
Set the screen resolution to 800 X 600 pixels.
2.
Set the color quality of the display to the highest available (16 bit or higher).
3.
Set your system‟s font size to Normal Size 96 DPI (see Figure 6-2).
4.
Set the Taskbar to Auto Hide.
For detailed instructions on how to make these adjustments, please see “Adjusting
Windows” in Chapter 5 of the User Manual.
Figure 6-2
C H A P TE R 6 — P O S S O F T W A R E I N S TA L L A TI O N
21
Sharing the Database Folder
All of the computers on the network must be able to connect to the database. The database
folder must be shared. (For instructions on sharing in Windows® 2000, please see “Sharing the
Database Folder” in Chapter 5 of the User Manual).
1.
On the desktop, click the “Start” button.
2.
Click on “My Computer.”
3.
Select the Tools menu and click on “Folder Options…”
4.
Select the View tab and click on the “Show hidden files and folders” radio button.
5.
Uncheck the “Use simple file sharing (Recommended)” checkbox.
6.
Click on “Apply” and “OK.”
7.
On the My Computer window, double-click the C:\ drive.
8.
From here, navigate to C:\Documents and Settings\All Users\Application Data\Aldelo
Systems\Aldelo Data\. Here you will see the Aldelo® For Restaurants folder.
9.
Right click on the folder and click “Sharing and Security…” in the drop-down menu.
10.
Click the “Share this folder” radio button and change the share name to Aldelo.
11.
Click the “Permissions” button. Select the group name “Everyone,” and set the
permissions under Allow to “Full Control.”
12.
Click on “Apply” and “OK.”
13.
Click the “Security” tab. This shows the Access Control List (ACL) for the folder
security permissions. These are different from share permissions, and must also be set.
In the Group or user names field, select “Everyone.” If it is not listed, click “Add,” type
in “Everyone,” and click “OK.” Then, select “Everyone.”
14.
Make sure the “Everyone” group has “Allow” / “Modify” permissions.
15.
Click on “Apply” and “OK.”
16.
Open Aldelo® For Restaurants.
Selecting the Database
After completion of the registration process, the database selection screen displays (if the
database selection screen is not displayed, navigate to Back Office > Data Source) and gives
you three choices: “Start with the Demo Database,” “Create a New Blank Database,” or “I Will
Select My Own Database.” DO NOT use the demo database as a starting point. If you want to
use items from the demo database, export them and import them into your new database. Demo
databases are deleted when the software is uninstalled! For our Checkers restaurant, we will
create a new blank database on the Server computer.
From the main POS screen, click on the Back Office button. When prompted for the Access
Code, enter “0.” Under Common Tasks, click on “Data Source.”
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1.
Click on “Create a New Blank Database” and click on the “Continue” button.
2.
Enter the database name, CHECKERS, and click on “OK.”
3.
Follow the onscreen prompts, enter the information requested, and click “OK” after
each.
4.
When you see the Store Settings screen, click “Done.”
5.
When you see the Station Settings screen, click “Done.” The Back Office screen
displays.
6.
On the menu at the top, click on “Setup,” navigate to “Employee Setup,” and click on
“Employee Files...” This displays the Employees screen.
7.
On the General Tab, create an Employee File for yourself, making sure to enter the
requested information in all of the fields in bold print, plus an Access Code. Enter “0”
for your Access Code. Record this Access Code for future use. Do not forget this
Access Code, or you will not be able to get into the system. Give yourself the highest
Security Level (5) so that you will be able to access all features.
8.
Click “Save,” then “Done.”
Finally, you must go to each computer on your network and connect it to this new database. For
detailed instructions on this procedure, please see Selecting a Database – Connecting to a
Database over the Network in Chapter 5 of the User Manual.
C H A P TE R 7 — I N F O R MA TI O N D A TA E N T R Y
23
Chapter 7 — Information Data Entry
In this section, we will enter the data required for our Checkers restaurant. Just as in a real
restaurant, we will not touch on every setting described in the User Manual. Follow along in the
User Manual to see what settings will be different for your own specific application.
General Settings
STORE SETTINGS
In Aldelo® For Restaurants, navigate to Back Office > Setup > General Settings > Store
Settings (this screen may also be accessed by navigating to Back Office and selecting Store
Settings under Common Tasks). Notice that this screen has ten tabs under which you enter
information of different categories (see Figure 7-1). For our training purposes, we will use the
default values for this information. Examine these screens thoroughly to determine which
settings must be changed for your own application. Detailed descriptions for each setting may
be found under Store Settings in Chapter 26 of the User Manual. Note that you must click the
“Hostess / Paging Setup” button on the Services tab to gain access to the Hostess / Paging
Setup screen.
Figure 7-1
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Security Settings
In Aldelo® For Restaurants, navigate to Back Office > Setup > General Settings > Security
Settings (this screen may also be accessed by navigating to Back Office and selecting Security
Settings under Common Tasks). Here you may set the security level required for access to each
of the tasks listed (see Figure 7-2). For our training purposes, we will use the default values for
this information. Examine this screen thoroughly to determine which settings must be changed
for your own application. Detailed descriptions for each setting may be found under Security
Settings in Chapter 26 of the User Manual.
Figure 7-2
C H A P TE R 7 — I N F O R MA T I O N D A TA E N TR Y
25
STATION SETTINGS
In Aldelo® For Restaurants, navigate to Back Office > Setup > General Settings > Station
Settings (this screen may also be accessed by navigating to Back Office and selecting Station
Settings under Common Tasks). Here you find settings related to individual POS stations (see
Figure 7-3). Notice that this screen has six tabs under which you enter information. Changes to
these settings are made on each individual terminal in your network. Again, for our training
purposes, we will use the default values for this information. Examine these screens thoroughly
to determine which settings must be changed for your own application. Detailed descriptions
for each setting may be found under Station Settings in Chapter 26 of the User Manual. After
setting up one station, the settings may be exported and imported by another station on the
network.
Figure 7-3
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POSTAL CODES
In Aldelo® For Restaurants, navigate to Back Office > Setup > General Settings > Postal
Codes. In the fields on the right side of the Postal Codes screen, enter the information from the
table below. These are the areas our restaurant services. Since Checkers Restaurant offers
delivery service, enter also the delivery charge to each area and the compensation paid to the
delivery driver for delivery to this area. The Postal Codes screen should resemble the one
below (see Figure 7-4).
City
Modesto
Modesto
Modesto
Modesto
Modesto
Modesto
Modesto
Salida
Ceres
Turlock
Figure 7-4
Delivery
State Postal Code Charge
CA
95350
$3.00
CA
95351
$3.00
CA
95352
$3.00
CA
95353
$3.00
CA
95354
$3.00
CA
95355
$3.00
CA
95356
$3.00
CA
95368
$4.00
CA
95307
$4.00
CA
95382
$5.00
Delivery
Compensation
$2.00
$2.00
$2.00
$2.00
$2.00
$2.00
$2.00
$2.50
$2.50
$3.00
C H A P TE R 7 — I N F O R MA T I O N D A TA E N TR Y
27
DELIVERY STREETS
In Aldelo® For Restaurants, navigate to Back Office > Setup > General Settings > Delivery
Streets. Enter the information from the table below. These are specific streets within some of
the postal codes entered previously. Any information entered here will override the information
entered in Postal Codes. For example, if you entered a delivery charge of $1.00 for a certain
postal code but there is a certain street within that postal code that is very far from the
restaurant, you may enter a delivery charge of $2.00 for addresses on that street. If only a
certain range of addresses is affected, enter the beginning and ending address numbers in their
respective fields. This $2.00 delivery charge overrides the $1.00 delivery charge only for this
street or these addresses on this street. You may also select “No Delivery” for these addresses
(see Figure 7-5).
Addresses Addresses Map Delivery
Delivery
Postal
No
Street Name
From
To
Code Charge Compensation Code Delivery
McHenry Ave.
Fiedler Way
Pelandale Ave.
Figure 7-5
100
2600
3500
4000
3000
4000
C3
F5
J6
$5.00
$3.50
95356
95355
95355
X
X
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CASH TRAYS
In Aldelo® For Restaurants, navigate to Back Office > Setup > General Settings > Cash
Trays. Here you name each cash tray used by your restaurant. You may use any names you
like, such as employees‟ names, station names (POS1, POS2, BAR1, etc.), or shift names
(POS1-AM, POS1-PM, BAR-AM, etc.). Enter the Cash Tray Names into the Cash Trays screen
as seen in the figure below. Aldelo® For Restaurants generates the Cash Tray ID number
automatically (see Figure 7-6). Click the “Save” and “New” buttons after each entry. Click the
“Done” button when finished. Checking the “Hide Cash Tray” checkbox will prevent the cash
tray from appearing in the “Select Cash Tray for Cashier Sign In” screen.
Figure 7-6
SURCHARGES
Some restaurants surcharge services that are out of their normal range of services. These
surcharges may be programmed into Aldelo® For Restaurants. Navigate to Back Office >
Setup > General Settings > Surcharges. Enter the information from the table below into the
surcharges screen (the surcharge ID is generated automatically by Aldelo® For Restaurants).
After entering the first one, click the “Save” button. To enter another, click the “New” button
and repeat the entire procedure above (see Figure 7-7). When finished, click the “Done” button.
If the surcharge is no longer used, click the “Hide Surcharge” checkbox and the “Save” button.
C H A P TE R 7 — I N F O R MA T I O N D A TA E N TR Y
Surcharge
Name
Party of 8 or
More
29
Surcharge Amount Waiver Min.
Amount
Basis
Check
Surcharge Description
18.00
Percent
-
Corkage Fee
5.00
Currency
-
Use of Private
Room
100.00
Currency
2000.00
Customer
Dessert Fee
10.00
Currency
500.00
Fee for serving wine not
purchased from
restaurant.
This fee is waived if the
total check exceeds
$2000.00.
Fee for serving desserts
brought by customer
(birthday cakes, etc.).
Figure 7-7
DISCOUNTS
In Aldelo® For Restaurants, navigate to Back Office > Setup > General Settings > Discounts.
Here we setup the discounts used by our restaurant. Enter the information from the table below
into the Discounts screen (see Figure 7-8). After entering each discount, click the “Save”
button. To enter another discount, click the “New” button and repeat the procedure above.
When finished, click the “Done” button. For more information about the remaining fields on
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the Discounts screen, see Information Data Entry – General Settings (Discounts) in Chapter 5
of the User Manual.
Discount Discount Amount
Name
Amount
Basis
Senior
Discount
Student
Discount
Employee
Discount
Discount
Expire
Date
Min. Ticket
For
Discount
Exclude
Bar
Drinks
20.00
Percent
-
10.00
Yes
10.00
Percent
-
10.00
Yes
35.00
Percent
-
-
No
Figure 7-8
BANK CARD FILES
Aldelo® For Restaurants allows you to maintain information on the banks associated with the
bad checks that your restaurant may receive. Navigate to Back Office > Setup > General
Settings > Bank Card Files. Enter the information from the table below into the Bank Card
C H A P TE R 7 — I N F O R MA T I O N D A TA E N TR Y
31
Files screen. After entering each bank, click the “Save” button. To enter another bank, click the
“New” button and repeat the procedure above. If information about this bank is no longer used,
click the “Hide Bank Card File” checkbox to remove it from the list of banks. When finished,
click the “Done” button (see Figure 7-9).
Bank Name
Phone Number
Verify Funds
By Phone
Bank of America
Washington Mutual
Wells Fargo Bank
Bank of the West
(209)555-1234
(209)555-5678
(209)555-1379
(209)555-2468
No
Yes
No
Yes
Figure 7-9
BAD CHECK REASONS
Navigate to Back Office > Setup > General Settings > Bad Check Reasons. Here we
maintain a list of all the possible reasons why the bank returns a check. Enter the information as
seen in Figure 7-7 into the Bad Check Reasons screen. After each entry, click the “Save”
button. To enter another reason, click the “New” button and repeat the procedure above. If the
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reason is no longer valid, click the “Hide Reason” checkbox to prevent it from displaying in the
list of reasons. When finished, click the “Done” button (see Figure 7-10).
Figure 7-10
BAD CHECK PENALTIES
Aldelo® For Restaurants allows you to maintain a list of the penalties that are associated with
returned checks. Navigate to Back Office > Setup > General Settings > Bad Check
Penalties. Enter the information from the table below into the Bad Check Penalties screen.
After each entry, click the “Save” button. To enter another penalty, click the “New” button and
repeat the procedure above. If the penalty is no longer used, click the “Hide Penalty” checkbox
to prevent it from displaying in the list of penalties. When finished, click the “Done” button
(see Figure 7-11).
Bad Check Penalty Penalty Amount
Account Closed
30.00
Non-Sufficient Funds
25.00
Payment Stopped
25.00
C H A P TE R 7 — I N F O R MA T I O N D A TA E N TR Y
33
Figure 7-11
CUSTOM PRINTER TYPES
Although Aldelo® For Restaurants supports a wide range of printers, there may be an occasion
when you have a printer that is not supported. These unsupported printers can be setup in the
software as long as you have access to the Escape Control Codes. These codes can be found in
the printer‟s User Manual or by visiting the manufacturer‟s website. This procedure is beyond
the scope of this Training Manual. For a detailed description on how to setup custom printer
types in Aldelo® For Restaurants, please see Information Data Entry – Custom Printer Types in
Chapter 5 of the User Manual.
Employee Setup
JOB TITLES
Navigate to Back Office > Setup > Employee Setup > Job Titles. Here we enter all of the
different job titles that are assigned to employees. Enter the information from the table below
into the Job Titles screen (see Figure 7-12). After entering all the information for a Job Title,
click the “Save” button. To enter another, click the “New” button. When finished, click the
“Done” button. If the job is no longer valid, check the “Hide Job Title” checkbox.
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Job Title
Owner
General
Manager
Bartender
Cashier
Server
Driver
Cook
Bus Person
Dishwasher
Default
Default
Security Default Default Pay Receive
Level Pay Basis
Rate
Tips
5
Salaried
$80,000.00
No
4
3
3
3
3
2
2
1
Salaried
Hourly
Hourly
Hourly
Hourly
Hourly
Hourly
Hourly
$50,000.00
$12.00
$10.00
$9.00
$10.00
$15.00
$8.50
$7.50
No
Yes
No
Yes
Yes
No
No
No
Figure 7-12
EMPLOYEE FILES
General Tab
In Aldelo® For Restaurants, navigate to Back Office > Setup > Employee Setup > Employee
Files. Click on the “General” tab. Enter the information from the table below (excluding the
Hired Date) into the required fields (those with the titles in Bold plus the Access Code). Leave
the Preferred Language field set to the default value (English) for all employees. In actual use,
you should enter all of the requested information. It is used primarily in reports. Notice that the
C H A P TE R 7 — I N F O R MA T I O N D A TA E N TR Y
35
Security Level is entered automatically (when you enter the Job Title by clicking on the down
arrow next to the Job Title field) based on the default Security Level entered previously in the
Job Titles screen (see Figure 7-13).
Holiday
Pay
Access
Is a
Driver Scale
Code Hired Date Tips Server
First
Name
Last Name
Job Title
Frederick
Austerlitz
Bus Person
No
James
Beard
Cook
No
Joan
Brodel
Cashier
No
Foster
Brooks
Bartender
No
Johnnie
Collier
Dishwasher
No
Frances
Gumm
Dishwasher
No
Robert
Johnson
Yes
Eugene
Kelly
Driver
General
Manager
Thomas
Mapother
Bartender
No
Virginia
McMath
Server
No
Julia
McWilliams
Cook
No
George
Murphy
Owner
No
Harold
Nicholas
Bus Person
No
Eleanor
Powell
Server
No
Jeff
Smith
Cook
No
William
Yarborough
Driver
Yes
No
Double
Time
Double
Time
Double
Time
Double
Time
Double
Time
Double
Time
Over
Time
Regular
Time
Double
Time
Double
Time
Double
Time
Regular
Time
Double
Time
Double
Time
Double
Time
Over
Time
1
3/23/2003
No
No
2
2/22/2005
No
No
3
11/11/2004
No
No
4
10/17/2005 Yes
No
5
4/9/2003
No
No
6
3/19/2001
No
No
8/4/2006 Yes
No
No
No
9
1/8/2004 Yes
No
10
2/14/2005 Yes
Yes
7
8
6/21/1999
11
7/9/2002
No
No
12
5/5/1997
No
No
13
3/31/2004
No
No
1/8/2004 Yes
Yes
No
No
12/21/2005 Yes
No
14
15
16
9/23/2001
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Figure 7-13
Payroll Tab
Navigate to Back Office > Setup > Employee Setup > Employee Files. Click on the “Payroll”
tab. Enter the Hire Date and Tips Received status for each employee from the table on the
previous page. Here you may also select other options from the list of checkboxes below the
Pay Rate field. For each employee, check the “Schedule Not Enforced” checkbox and the rest
of the boxes that apply (see Figure 7-14). When an employee is terminated, enter the
termination date in the “Terminated Date” field and click the “Hide Employee” checkbox to
prevent the employee‟s information from displaying in the list of active employees.
C H A P TE R 7 — I N F O R MA T I O N D A TA E N TR Y
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Figure 7-14
Driver Tab
Navigate to Back Office > Setup > Employee Setup > Employee Files. Click on the “Driver”
tab. Enter the information for Robert Johnson, as seen in Figure 7-15. The employee must
provide this information. It is a good idea to mark the insurance policy expiration date on your
calendar so that you can ask the employee to provide proof of renewal. The “Insurance Policy
Notes” field allows you to enter any information you think is important about the employee‟s
car insurance policy. Clicking the button with the picture of a clock on it will put a date and
time stamp on the note.
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Figure 7-15
Notes Tab
Navigate to Back Office > Setup > Employee Setup > Employee Files. Click the “Notes” tab.
Here you may enter general notes about a specific employee. These notes may be anything you
consider important enough to record. As under the “Driver” tab, the button with the picture of a
clock on it will date and time stamp the note. The button with the picture of the printer on it
allows you to print a hard copy of the note (see Figure 7-16).
C H A P TE R 7 — I N F O R MA T I O N D A TA E N TR Y
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Figure 7-16
EMPLOYEE SCHEDULES
Navigate to Back Office > Setup > Employee Setup > Employee Schedules. This is where
you create your employee work schedules for the week. You may create schedules in advance
for as many weeks as necessary. In the Names column, click on “James Beard.” Next to
Monday, click the “Add” button. Enter the information as seen below in Figure 7-17.
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Figure 7-17
When finished, click the “Done” button. Since this employee works the same schedule all
week, we will copy the information just entered to the rest of the days. Click the “Also”
checkboxes next to Tuesday, Wednesday, Thursday, and Friday. Next, click the “Edit” button
next to Monday. The schedule that you entered for Monday copies to the rest of the days (see
Figure 7-18). To change a schedule, click the “Edit” button next to the respective day of the
week. This displays the Employee Schedule Editor, allowing you the make the changes.
Schedules for additional weeks may be written in advance by entering a new Week Begin Date.
Click on the arrow next to the date field, select “Add,” and enter a new date by using the up and
down arrows for the month, day, and year. Click on “Select” and enter the new schedule.
C H A P TE R 7 — I N F O R MA T I O N D A TA E N TR Y
41
Figure 7-18
Table Setup
DINE IN TABLE GROUPS
Navigate to Back Office > Setup > Table Setup > Dine In Table Groups. Here you setup the
groups of tables in the different sections of the restaurant. Give the table groups descriptive
names such as Bar, Patio, Dining Room, etc. Add the information to the table groups screen as
seen in Figure 7-19.
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Figure 7-19
Table Group Editor
From the main screen of Aldelo® For Restaurants, navigate to Back Office > Store Settings.
Select the “Other” tab. Place an “X” in the Setting Value field of the “Enable Table Group Tip
Sharing” option. This must be done before you open the Table Group Editor, or the Table
Group Tip Sharing portion of the screen will not be visible. Escape back to the main screen,
then navigate to Back Office > Setup > Table Setup > Dine In Table Groups and select the
“Edit” button for the Dining Room Table Group. Add the information to the Tip Sharing
section of the Table Group Editor screen as seen in Figure 7-20. This allocates a portion of the
tips received by the wait staff to other employees, such as bus persons, dishwashers, cooks, etc.
You may enter up to two Tip Sharing Groups per Table Group. Click the “Done” button and
enter the same information for the Patio and Bar Table Groups as well.
C H A P TE R 7 — I N F O R MA T I O N D A TA E N TR Y
43
Figure 7-20
DINE IN TABLES
From the main screen of Aldelo® For Restaurants, navigate to Back Office > Setup > Table
Setup > Dine In Tables. In the Table Groups field, select the Dining Room Table Group to
edit. Refer to Diagram 2-1 of this manual. Select one of the corresponding squares on the Dine
In Tables screen (see Figure 7-21).
Figure 7-21
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Dine In Table Editor
Upon selection of a square on the Dine In Tables screen, the Dine In Table Editor displays (see
Figure 7-22). Following Figure 7-21 and the table below, enter the table names, number of
seats, the average usage in minutes, etc. Click “Done” and select another square on the Dine In
Tables screen. Continue repeating the procedure above until you have entered the information
for all of the tables. When finished, repeat the entire procedure for the remaining Table Groups
(to move to another Table Group, select it from the Table Groups dropdown list on the Dine In
Tables screen) Click the “Close” button on the Dine In Tables screen when finished.
Note: It is extremely important to make sure all of this information is entered correctly or
the table may not show as available when it is unoccupied.
Table
Numbers
Dine 1 - 3
Dine 4 - 7
Dine 8 - 22
Patio (All)
Bar (All)
Figure 7-22
Total
Seats
4
6
6
4
4
Average
Usage Smoking
Near
Booth Private
(Minutes) Section Windows
Seating
Seating
Windows
35
40
Yes
40
Yes
Yes
40
Yes
30
Yes
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C H A P TE R 7 — I N F O R MA T I O N D A TA E N TR Y
45
Menu Setup
MENU CATEGORIES
In Aldelo® For Restaurants, each menu item is assigned to a Menu Category for reporting
purposes. These categories have nothing to do with the menu display in the Order Entry screen.
These categories display when you create a sales report. For example, when you run a Sales by
Category Report, you see the summary total of the sales by each category that you defined.
Navigate to Back Office > Setup > Menu Setup > Menu Categories. Enter the information as
seen in the Menu Categories screen below (see Figure 7-23). Click the “Save” button after each
entry. To enter another, click the “New” button. When finished, click the “Done” button.
Figure 7-23
MENU GROUPS
In Aldelo® For Restaurants, navigate to Back Office > Setup > Menu Setup > Menu Groups.
Here we build the Menu Groups we will use for our restaurant (see Figure 7-24). Click on the
rectangle in the upper-left side of the screen. The Menu Group Editor displays (see Figure 725).
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Figure 7-24
Figure 7-25
C H A P TE R 7 — I N F O R MA T I O N D A TA E N TR Y
47
Menu Group Editor
In the Menu Group Editor, enter the information from the table below. Be sure to enter the
Menu Groups on the Page 1 side of the screen, in the same arrangement as in the chart below.
After each entry, click the “Done” button, select another square, and repeat the process until all
of the groups are entered. When finished, the Menu Groups screen should resemble Figure 726.
You may also select a picture to display on the face of the button by clicking the button with
three dots next the picture file field and navigating to the location of the file. The file must be
on the local station and installed in the Pictures folder of the Aldelo® For Restaurants
installation.
Note the options on the lower half of the screen that may be selected for this Menu Group item.
For our training purposes, our Checkers restaurant will use the default values for these options.
Appetizers
Salads
Pizzas
Beverages
Figure 7-26
Sides
Entrees
Desserts
Bar
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Menu Group Schedules may be created to hide Menu Groups from the display during certain
hours of the day. This is useful, for example, to hide the breakfast menu from the display
during the dinner hours. Click the “Menu Group Schedule” button, select a Menu Group, and
click the “Add” button. Enter the times for the Menu Group to appear for each day of the week.
The “Also” checkbox works identically to the one in Employee Schedules. See the Employee
Schedules section for instructions.
MENU ITEMS
In Aldelo® For Restaurants, navigate to Back Office > Setup > Menu Setup > Menu Items.
Select the Appetizers Menu Group and click on the rectangle in the upper left corner of the
screen. This displays the Menu Item Editor screen. Enter the menu items from the table below
(see Figure 7-27).
Menu
Group
Send to
Printer At
Show
Pizza
Builder
Screen
Menu Item Name
Menu
Category
Default
Item
Price
Buffalo Wings
Onion Rings
Potato Skins
Stuffed Jalapeños
Food
Food
Food
Food
$5.95
$3.95
$3.95
$3.95
Kitchen
Kitchen
Kitchen
Kitchen
No
No
No
No
French Fries
Steamed
Vegetables
Baked Potato
Mashed Potatoes
Food
$2.50
Kitchen
No
Food
Food
Food
$1.95
$2.50
$2.50
Kitchen
Kitchen
Kitchen
No
No
No
Chef Salad
Tuna Salad
Chicken Salad
Pasta Salad
Food
Food
Food
Food
$7.95
$7.95
$7.95
$5.95
#2
#2
#2
#2
Kitchen
Kitchen
Kitchen
Kitchen
No
No
No
No
New York Steak
Maine Lobster
Roasted Chicken
Pork Chops
Food
Food
Food
Food
$16.95
$22.95
$12.95
$14.95
#3
#3
#3
#3
Kitchen
Kitchen
Kitchen
Kitchen
No
No
No
No
Cheese (s)
Cheese (m)
Cheese (l)
Cheese (x)
Pepperoni (s)
Pepperoni (m)
Pepperoni (l)
Pepperoni (x)
Food
Food
Food
Food
Food
Food
Food
Food
$7.99
$9.99
$11.99
$13.99
$9.99
$11.99
$13.99
$15.99
#4
#4
#4
#4
#4
#4
#4
#4
Kitchen
Kitchen
Kitchen
Kitchen
Kitchen
Kitchen
Kitchen
Kitchen
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Vanilla Ice Cream
Cheese Cake
Apple Pie
Chocolate Cake
Food
Food
Food
Food
$1.75
$2.95
$2.95
$2.50
#5
#5
#5
#5
Kitchen
Kitchen
Kitchen
Kitchen
No
No
No
No
Coca-Cola
Diet Coke
Budweiser
Heineken
Soft Drinks
Soft Drinks
Beer
Beer
$1.25
$1.25
$2.75
$3.95
Bar
Bar
Bar
Bar
No
No
No
No
Bloody Mary
Screwdriver
Vodka
Scotch
Liquor
Liquor
Liquor
Liquor
$4.95
$4.95
$4.00
$4.00
Bar
Bar
Bar
Bar
No
No
No
No
Appetizers
Sides
Salads
Entrees
Pizzas
Desserts
Beverages
Bar
C H A P TE R 7 — I N F O R MA T I O N D A TA E N TR Y
49
Figure 7-27
Menu Item Editor
Enter the item name and click the down-arrow next to the Menu Category field. Select the
appropriate category from the drop-down list. The printer field works the same way. Click the
arrow and choose the appropriate printer. Enter the default price and click the “Save” button. If
the item is a pizza, select the “Show Pizza Builder Screen” checkbox. This allows you to enter
only the name of the pizza and then select the size from the screen that displays automatically
(size 1 = small, size 2 = medium, size 3 = large, and size 4 = extra large).
There is a “Page 2” tab on the Menu Item Editor screen. We will leave these settings at their
default values. For detailed information on the settings on this tab, please see Menu Setup –
Menu Item Editor in Chapter 5 of the User Manual.
MENU ITEM AUTO PRICES
In Aldelo® For Restaurants, navigate to Back Office > Setup > Menu Setup > Menu Item
Auto Prices. This screen allows you to create automatic price changes for individual items
based on the time of day and day of the week (see Figure 7-28).
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Figure 7-28
We will create a special Happy Hour for Monday Night Football. Select “Budweiser” from the
Menu Item list and click the “Add” button next to Monday on the right side of the screen. The
Menu Item Price Editor displays. Enter the information as seen in Figure 7-29. Click the
“Done” button. The price of Budweiser will now change to 99¢ automatically every Monday
evening at 6:00PM. At 7:00PM, the price will change back to the regular price, $2.75.
Figure 7-29
C H A P TE R 7 — I N F O R MA T I O N D A TA E N TR Y
51
PIZZA BUILDER SETUP
Sizes Tab
In Aldelo® For Restaurants, navigate to Back Office > Setup > Menu Setup > Pizza Builder
Setup and click on the “Sizes” tab. Here you setup the sizes of the pizzas your restaurant sells.
For each size entered, check the corresponding checkbox to the left of the description.
For our Checkers restaurant, enter the information as seen in Figure 7-30, below.
Figure 7-30
Crusts Tab
Navigate to Back Office > Setup > Menu Setup > Pizza Builder Setup and click on the
“Crusts” tab. Click the “Add” button. The Pizza Crust Editor appears (see Figure 7-31). Here
you enter the name of the crust and the extra charge (if any). You may also enter the crust name
in a secondary language, if you are using this feature.
Enter the crust types into the Pizza Crust Editor as seen below in Figure 7-32 by clicking the
“Add” button. When finished, click the “OK” button on the Pizza Crust Editor and the “Done”
button on the Pizza Crust Types screen.
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Figure 7-31
Figure 7-32
Toppings Tab
Navigate to Back Office > Setup > Menu Setup > Pizza Builder Setup and click on the
“Toppings” tab. Click the “Add” button. Enter the information from the table below, clicking
the “OK” button after entering each menu item. When finished, your screen should resemble
Figure 7-33.
C H A P TE R 7 — I N F O R MA T I O N D A TA E N TR Y
Topping
Name
Size 1
Price
Size 2
Price
Size 3
Price
Size 4
Price
Pepperoni
Sausage
Anchovies
Mushrooms
Olives
Bell Peppers
$0.50
$0.50
$0.50
$0.50
$0.40
$0.25
$0.75
$0.75
$0.75
$0.75
$0.65
$0.50
$1.00
$1.00
$1.00
$1.00
$0.90
$0.75
$1.25
$1.25
$1.25
$1.25
$1.15
$1.00
53
Figure 7-33
Pizzas Tab
In Aldelo® For Restaurants, navigate to Back Office > Setup > Menu Setup > Pizza Builder
Setup and click on the “Pizzas” tab. Here we define the pizzas our restaurant sells (see Figure
7-34). Notice the fields are already populated with information since we setup the pizzas in the
Menu Items section previously. Additional pizzas may be entered by clicking the “Add” button
to display the Pizza Editor screen. To edit a pizza, select the pizza from the list and click the
“Edit” button to display the Menu Item Editor. The “Menu Items” button is a shortcut to the
Menu Items screen. When finished, click the “Done” button.
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Figure 7-34
MODIFIER BUILDER SETUP
In Aldelo® For Restaurants, navigate to Back Office > Setup > Menu Setup > Modifier
Builder Setup. Here we create templates of modifiers that we assign to individual menu items.
In the Modifier Builder Template Setup window, click the “New” button. Enter “Baked Potato
Template” into the field at the upper left of the screen. Click the “Save” button. A list of default
category buttons displays. Click the button to the right of the “Taste” category. In the small
screen that displays, change the Modifier Builder Type Name to “Toppings.” For the Default
Action, select “Add.” Leave the Minimum Selections field blank (or, optionally, enter 0). This
indicates that there is no minimum; the customer may order the baked potato without toppings
so desired. Change the Maximum Selections field to 3. This allows the customer to choose up
to three toppings for the baked potato. When finished, click the “Done” button. Since we will
not use any other categories for this template, remove the names from the rest of the categories.
In the Back Office, select “Store Settings” from the Common Tasks portion of the screen. Click
the “Products” tab. Delete the eight Modifier Builder Type names on the lower half of the
screen.
Next, click the Toppings button, and then click on the button at the upper left of the field of
gray buttons. This displays the Modifier Builder Editor. As you can see, the Template Name
and the Type Name are already populated from the information we entered previously. In the
Modifier Name field, enter “Butter.” Select the Checkboxes for “Add Butter,” “Extra Butter,”
and “Light Butter” (see Figure 7-35). Click the “Done” button and repeat the procedure above
for the rest of the toppings as seen in Figure 7-36.
C H A P TE R 7 — I N F O R MA T I O N D A TA E N TR Y
Figure 7-35
Figure 7-36
55
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The last thing you must do is setup the baked potato item in the Menu Item Editor to use the
template you just created when a customer orders a baked potato. Navigate to Back Office >
Setup > Menu Setup > Menu Items. Select “sides” from the Menu Groups list, and then click
on the “Baked Potato” button. On the lower half of the screen, select the “Page 2” tab. Click on
the arrow next to the “Use Modifier Builder Template” field and select “Baked Potato
Template.” Click the “Save” and “Done” buttons. On the Menu Items screen, click the “Close”
button.
Now we setup another modifier. In the Modifier Builder Template Setup window, name the
template “Salad Toppings Template.” Following the above procedure, enter the information
from the following table.
Modifier
Builder
Type
Name
Salad
Toppings
Default Minimum Maximum Modifier
Action Selections Selections Names
Bacon
(None)
(None)
3
Bits
Slivered
Alm
On the Menu Items screen, select “Salads” from the Menu Groups list and “Chef Salad” from
grid. On the Menu Item Editor screen, select the “Page 2” tab, click the arrow next to the “Use
Modifier Builder Template” field, and select “Salad Toppings Template.” Click the “Save,”
“Done,” and “Close” buttons.
Finally, we setup a third modifier template to allow the user to select the two side dishes that
come with each entree.
In the Modifier Builder Template Setup window, name the template “Entree Sides Template”
and continue entering the information from the table below. Please note that the modifier names
must be unique, so even though we enter the same sides and toppings twice, we must enter
modifier names that are slightly different in each case. Look in the Modifiers Names column of
the chart below and you see that many of the names have underscore characters in them (some
have leading underscore characters and some even have double underscore characters). This is
only to indicate where you should place space characters. When entering the names, do not type
the names with the underscores; substitute the underscore characters with space characters.
Enter the names exactly as shown below.
C H A P TE R 7 — I N F O R MA T I O N D A TA E N TR Y
Modifier
Builder Type
Name
Side 1
Default Minimum Maximum
Action Selections Selections
Add
(None)
1
57
Modifier Names
Baked_Pot
French_Fr
Mashed_Pot
Stmd_Vegs
Checkboxes
Selected
(None)
(None)
(None)
(None)
Toppings 1
Add
(None)
3
Butter
Sour_Cream
Chives
Add, Extra, Light
Add, Extra, Light
Add, Extra, Light
Side 2
Add
(None)
1
Baked_ _Pot
French_ _Fr
Mashed_ _Pot
Stmd_ _Vegs
(None)
(None)
(None)
(None)
Toppings 2
Add
(None)
3
_Butter
_Sour_Cream
_Chives
Add, Extra, Light
Add, Extra, Light
Add, Extra, Light
When finished, don‟t forget to setup each of the four entrees in the Menu Item Editor to use this
template when an entree is ordered.
MENU MODIFIERS
The Menu Modifiers screen allows the user to create menu items and maintain existing menu
items. As seen in Figure 7-37, the list is already populated with the menu modifiers that we
created in other windows. The Menu Modifiers screen is a convenient place to find all of your
modifiers in one place, allowing you to edit them without having to navigate to the individual
windows where they were created to make the changes.
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Figure 7-37
In Aldelo® For Restaurants, navigate to Back Office > Setup > Menu Setup > Menu
Modifiers. We will setup some modifiers to use in the next section (Forced Modifiers).
Click the “New” button. The cursor appears in the Menu Modifier field at the upper right of the
window. Enter “Ketchup” in the field and click the “Save” button. Ketchup is added to the
Menu Modifiers list on the left side of the screen. Now click the “New” button and enter the
rest of the information from the table below, clicking “Save” and “New” after each entry. After
the final entry, click “Save” and “Done.”
Rare
Medium Rare
Medium
Medium Well
Well Done
Ranch
1000 Island
Italian
Oil/Vinegar
Plain Croutons
Garlic Croutons
Cheese Croutons
C H A P TE R 7 — I N F O R MA T I O N D A TA E N TR Y
59
FORCED MODIFIERS
The Forced Modifier Editor allows you to setup a modifier for an item where there is only one
choice from a group of choices.
In Aldelo® For Restaurants, navigate to Back Office > Setup > Menu Setup > Forced
Modifiers. Click the arrow next to the field that says “All Menu Groups” and select “Entrees.”
From the Menu Item Name list, select “New York Steak.” Click the top “Edit” button on the
right side of the screen. This opens the Forced Modifiers Editor, allowing you to edit the first
level.
From the Modifier Items list, select Rare, Medium Rare, Medium, Medium Well, and Well
Done, in that order. When finished, click the “Done” button and the “Close” button.
In the Back Office, select “Store Settings” from the Common Tasks portion of the screen. Click
the “Products” tab. Make sure the first checkbox, “Sort Menu Sub Items / Forced Modifiers,” is
unchecked. If this checkbox is checked, the Forced Modifiers we entered above are sorted
alphabetically. Making sure it is unchecked displays them in the order in which they were
entered (see Figure 7-38).
Figure 7-38
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Now we will setup two levels of forced modifiers for the Chef Salad. Follow the procedure
above, entering the information from the table below.
1st Level
2nd Level
Ranch
1000 Island
Italian
Oil/Vinegar
Plain Croutons
Garlic Croutons
Cheese Croutons
-
Inventory Setup
INVENTORY GROUPS
In Aldelo® For Restaurants, navigate to Back Office > Setup > Inventory Setup > Inventory
Groups. Here we maintain a list of inventory groups for grouping our inventory items into a
logical order. When we assign inventory items to these groups, we can review our inventory in
a way that is more understandable than if we list the inventory items randomly.
Click the “New” button. The cursor displays in the Inventory Group Name field. Enter each of
the Inventory Group Names as seen in Figure 7-39. After each entry, click the “Save” button
and the “New” button. After entering the last group name, click “Save” and “Done.”
Figure 7-39
C H A P TE R 7 — I N F O R MA TI O N D A TA E N TR Y
61
INVENTORY LOCATIONS
Navigate to Back Office > Setup > Inventory Setup > Inventory Locations. Here we
maintain a list of locations in which our inventory items are stored, allowing them to be further
grouped into logical order. The Sort Order field allows us to number the inventory locations in
the order in which we want them displayed.
Numbering the Sort Order field in multiples of ten, rather than one, allows you to enter any new
location names that may be added in the future between existing locations.
Click the “New” button and enter the information, as seen in Figure 7-40, into the Inventory
Location Name and Sort Order fields, clicking the “Save” and “New” buttons after each entry.
Upon entering the final entry, click the “Save” and “Done” buttons.
Figure 7-40
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INVENTORY VENDORS
Navigate to Back Office > Setup > Inventory Setup > Inventory Vendors. Here we setup
and maintain a list of our inventory vendors. These vendors are linked to specific inventory
items. If an item is available from multiple vendors, a preferred vendor can be setup for the
item (for example, if the cost is less from this vendor), making the other vendors secondary
sources of supply.
Click the “New” button. The cursor displays in the Inventory Vendor Name field. Enter each of
the Inventory Vendor Names as seen in Figure 7-41. After each entry, click the “Save” button
and the “New” button. After entering the final vendor name, click “Save” and “Done.”
Figure 7-41
INVENTORY ITEMS
Navigate to Back Office > Setup > Inventory Setup > Inventory Items. On this screen, we
enter and maintain the list of inventory items used by our Checkers restaurant. For detailed
descriptions of the field entries on this screen, please see Inventory Setup – Inventory Items in
Chapter 5 of the User Manual.
Click the “New” button. The cursor displays in the Inventory Item Name field. Enter the
information as seen in the tables below. Enter only information on the Inventory Items screen
for the fields whose descriptions appear in bold type (see Figure 7-42).
C H A P TE R 7 — I N F O R MA T I O N D A TA E N TR Y
Inventory Item
Name
New York Steak
Budweiser Beer
Apple Pie
Cheese Cake
Stuffed
Jalapenos
Onion Rings
Tuna Salad
French Fries
Coca-Cola
Diet Coke
Milk (Whole)
Vodka
Scotch
Mixed
Vegetables
Bloody Mary Mix
Orange Juice
Orange_Juice
Potatoes
Butter
Sour Cream
Chives
Ketchup
(Continued)
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Recipe
Units /
Pack
Size
Inventory
Group
Inventory
Location
Inventory
Vendor
Sort
Order
Pack Size
Re-Order
Point
Pack Size
Replenishment Level
80
Food
Cooler 1
Emco
1000
0.5
2
24
Beer
Cooler 2
5
20
36
Food
Freezer 2
Sosnick
5000
1
3
48
Food
Freezer 2
Sosnick
5050
1
3
40
Food
Freezer 1
Sosnick
1100
1
4
40
Food
Freezer 1
Sosnick
1500
1
4
96
Food
Cooler 1
Emco
1200
0.5
2
120
Food
Freezer 1
Sosnick
1300
1
4
24
Soft Drinks
Cooler 2
Humboldt 2500
5
20
24
Soft Drinks
Cooler 2
Humboldt 2510
5
20
96
Food
Cooler 1
Emco
1800
1
3
202.8
Liquor
Pantry 3
Glaser
3000
1
10
202.8
Liquor
Pantry 3
Glaser
3100
1
10
120
Food
Freezer 1
Sosnick
1350
1
4
48
Bar Mixers
Pantry 2
Glaser
3800
2
8
64
Bar Mixers
Cooler 2
Humboldt 3900
1
3
48
Bar Mixers
Cooler 2
Humboldt 3901
1.34
4
80
Food
Pantry 1
Emco
1600
0.67
2
30-1 lb. boxes
12-1 quart
tubs
960
Food
Cooler 2
Emco
1700
0.5
2
192
Food
Cooler 2
Emco
1750
0.5
2
5 lb. box fresh
12-32 oz.
bottles
320
Condiments
Cooler 1
Emco
1650
0.25
1
384
Condiments
Cooler 1
Emco
1675
0.75
3
Pack Size
Description
80-12 oz.
steaks
24-12 oz.
bottles
6-40 oz. pies
4-24 oz.
cakes
10 lb. box
frozen
10 lb. box
frozen
12-32 oz.
cans
6-5 lb. bags
frozen
24-12 oz.
cans
24-12 oz.
cans
6-1 gallon
12-1 liter
bottles
12-1 liter
bottles
6-5 lb. bags
frozen
12-1 quart
bottles
16-1 quart
bottles
12-1 quart
bottles
3-20 lb. bags
fresh
Humboldt 2000
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Recipe
Units /
Pack
Size
Inventory
Group
Inventory
Location
Inventory
Vendor
Sort
Order
Pack Size
Re-Order
Point
Pack Size
Replenishment Level
1-3 gallon tub
4-21 oz.
cakes
48
Food
Freezer 2
Sosnick
5100
1
3
14
Food
Freezer 2
Sosnick
5150
1
3
6-4 oz. jars
192
Garnishes
Pantry 2
Emco
5500
1
2
12-6 oz. jars
12-8 oz.
boxes
12-8 oz.
boxes
12-8 oz.
boxes
12-1 quart
bottles
144
Garnishes
Pantry 2
Emco
5550
1
3
96
Garnishes
Pantry 2
Emco
5600
2
4
96
Garnishes
Pantry 2
Emco
5610
2
4
96
Garnishes
Pantry 2
Emco
5620
2
4
128
Food
Pantry 2
Emco
6000
2
5
Ranch Dressing 6-1 gallon jars
1000 Island
Dressing
6-1 gallon jars
256
Food
Pantry 2
Emco
6100
2
4
256
Food
Pantry 2
Emco
6110
2
4
Italian Dressing
Red Wine
Vinegar
6-1 gallon jars
12-1 quart
bottles
40 lb. bulk
frozen
256
Food
Pantry 2
Emco
6120
2
4
128
Food
Pantry 2
Emco
6050
2
5
64
Food
Freezer 1
Emco
1055
1
2
Buffalo Sauce
Cheddar
Cheese
(Shredded)
6-1 gallon jars
192
Food
Pantry 2
Emco
6080
1
3
12-2 lb. bags
384
Food
Cooler 2
Emco
1775
1
2
Green Onions
5 lb. box fresh
320
Condiments
Cooler 1
Emco
1650
0.25
1
Maine Lobster
24-1 lb. frozen
40 lb. bulk
frozen
40 lb. bulk
frozen
24-8 oz. cans
12-2 lb. bags
sliced
12-2 lb. bags
bulk
24
Food
Freezer 1
Emco
1025
2
3
40
Food
Freezer 1
Emco
1050
1
2
80
96
Food
Food
Freezer 1
Pantry 2
Emco
Emco
1065
6500
1
1
2
2
36
Food
Cooler 1
Emco
6550
3
6
36
Food
Cooler 1
Emco
6600
3
6
12-2 lb. bags
6-1 gallon
cans
10 lb. box
fresh
6-1 gallon
cans
36
Food
Cooler 1
Emco
6650
3
6
192
Food
Pantry 2
Emco
6525
3
6
80
Food
Cooler 1
Emco
6700
2
4
384
Food
Pantry 2
Emco
6535
1
2
40
Food
Cooler 1
Emco
6750
2
5
24
Food
Freezer 1
Emco
6800
3
6
Inventory Item
Name
Vanilla Ice
Cream
Chocolate Cake
Bacon Bits
Slivered
Almonds
Croutons (Plain)
Croutons
(Garlic)
Croutons
(Cheese)
Olive Oil
Chicken Wings
Chicken Halves
Pork Chops
Anchovies
Pepperoni
Sausage
Mozarella
Cheese
(Shredded)
Pizza Sauce
Bell Peppers
Black Olives
(Sliced)
Mushrooms
Pizza Dough
Pack Size
Description
5 lb. box fresh
24-12 oz.
frozen
C H A P TE R 7 — I N F O R MA T I O N D A TA E N TR Y
65
Figure 7-42
MENU RECIPE EDITOR
In this screen, we setup menu item recipes. This allows the ingredient inventory to deplete as
the menu items are sold.
Navigate to Back Office > Setup > Inventory Setup > Menu Recipe Editor. In the Menu
Item Name list, click on Bloody Mary. Double-click the Inventory Item Name field and select
Vodka from the list by clicking on it. Enter “1” in the units used field. When we entered Vodka
into the Inventory Items list, we selected a serving size of two ounces (12-33.8 oz. bottles
equals 405.6 oz., divided by a 2 oz. serving equals 202.8 recipe units per pack size). By
entering “1” into this field, we deplete two ounces from our inventory. Click the “Add” button.
Vodka is now added to the ingredient list for this recipe item. Now add Bloody Mary Mix to
the recipe in the same manner, again entering “1” in the units used field. When finished, click
the “Save” button (see Figure 7-43).
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Figure 7-43
Repeat the process above to create the recipes for the menu items listed in the chart below. The
Recipe Cost and Min. Retail are not updated because we have not yet received inventory of any
of the items used in these recipes. This is covered later in this manual.
Menu Item Name
Inventory Item Name
Units Used
Screwdriver
Vodka
Orange Juice
Chicken Wings
Buffalo Sauce
1
1
1
1
Mashed Potatoes
Potatoes
Milk (Whole)
Butter
1
1
2
Potato Skins
Potatoes
Cheddar Cheese (Shredded)
Green Onions
1
1
1
Buffalo Wings
Now click the “Global Replace Inventory Items” button. This screen allows the user to replace
an obsolete inventory item with a new item. For example, if the Orange Juice you use is no
longer available in a case of 16-32 oz. bottles but is replaced by a case of 12-32 oz. bottles, you
enter the new item into the Inventory Items screen. Note that although the new item may be
C H A P TE R 7 — I N F O R MA T I O N D A TA E N TR Y
67
identical to the old one except for the pack size, the system requires us to give it a unique name;
that is why we called it “Orange_Juice” (with an underscore between the words).
Next, navigate to the Global Replace Inventory Items screen. Here you select the old item in the
Original Inventory Item list and the new item from the New Inventory Item list. Click the “OK”
button when finished (see Figure 7-44). A window displays the message “Inventory item global
replacement complete.” Click the “OK” button. The old item has now been replaced with the
new item.
The system now depletes the recipe units from the case of 12 bottles rather than the case of 16
bottles. If you look at the Menu Recipe Editor again and select Screwdriver from the Menu
Item Name list, you see that “Orange Juice” has been replaced with “Orange_Juice” in the
ingredients list.
Figure 7-44
In the Menu Recipe Editor screen, select “Modifier Recipes” from the dropdown list in the
upper left corner. Here we enter the recipes for our modifiers, thus enabling the software to
deplete the inventory of the modifier ingredients as they are used.
Now click the “New Modifier Recipe” button. A virtual keyboard pops up. Enter “Mod:
Ketchup” via the keyboard and click the “Finish” button. Next, double-click in the Inventory
Item Name field. This displays the list of inventory items entered previously in the Inventory
Items screen. Select “Ketchup” from the list and enter “1” in the Units Used field. Click the
“Add” button to commit this ingredient to the Inventory Item Name list.
Click the “Save” button to complete the entry. If a mistake is made, we can remove an
ingredient from the list by selecting it and clicking the “Remove” button. If a mistake is made
in the Modifier Recipe Name, it can be corrected by clicking the “Edit Modifier Recipe Name”
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button. Enter the rest of the Modifier Recipes for the modifiers listed in the table below. Be
sure to click the “Save” button after each entry (see Figure 7-45). When finished, click the
“Close” button.
Modifier Recipe Name
Mod: Butter
Inventory Item Name Units Used
Butter
2
Sour Cream
1
Chives
1
Mod: Oil / Vinegar
Olive Oil
Red Wine Vinegar
1
1
Mod: 1000 Island
1000 Island Dressing
1
Mod: Italian
Italian Dressing
1
Mod: Ranch
Ranch Dressing
1
Bacon Bits
1
Croutons (Plain)
1
Croutons (Cheese)
1
Mod: Garlic Croutons
Croutons (Garlic)
1
Mod: Slivered Almonds
Slivered Almonds
1
Mod: Sour Cream
Mod: Chives
Mod: Bacon Bits
Mod: Plain Croutons
Mod: Cheese Croutons
Figure7-45
C H A P TE R 7 — I N F O R MA T I O N D A TA E N TR Y
69
MODIFIER RECIPE SELECTOR
On this screen, we assign recipes that we created in the Menu Recipe Editor to our modifiers.
Navigate to Back Office > Setup > Inventory Setup > Modifier Recipe Selector. Click on
“Butter” in the left column. Select “Mod: Butter” from the list on the right. Now whenever we
select butter as a modifier when entering an order, the proper amount is depleted from our
inventory.
Repeat the procedure above to assign recipes to the modifiers as listed in the table below. When
finished, click the “Save” button and the “Done” button (see Figure 7-46).
Menu Modifier
Modifier Recipe
Butter
Sour_Cream
Chives
_Butter
_Sour_Cream
_Chives
1000 Island
Italian
Ranch
Oil / Vinegar
Bacon Bits
Plain Croutons
Cheese Croutons
Garlic Croutons
Slivered Almonds
Ketchup
Mod: Butter
Mod: Sour Cream
Mod: Chives
Mod: Butter
Mod: Sour Cream
Mod: Chives
Mod: 1000 Island
Mod: Italian
Mod: Ranch
Mod: Oil / Vinegar
Mod: Bacon Bits
Mod: Plain Croutons
Mod: Cheese Croutons
Mod: Garlic Croutons
Mod: Slivered Almonds
Mod: Ketchup
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Figure 7-46
INVENTORY UOM
The Inventory Units of Measure screen allows us to define units of measure for our various
menu items. Navigate to Back Office > Setup > Inventory Setup > Inventory UOM. Enter
the information from the table below into the fields on this screen (see Figure 7-47). Click the
“Save”button after each entry.
C H A P TE R 7 — I N F O R MA T I O N D A TA E N TR Y
UOM Name
Recipe Units
Apple Pie 6-40 oz.
Bldy Mry Mx 12-32 oz
Budweiser 24-12 oz.
Butter 30-1 lb.
Cheese Cake 4-24 oz.
Chives 5 lb. fresh
Coca-Cola 24-12 oz.
French Fries 6-5 lb.
Ketchup 12-32 oz.
Mxd Vegetable 6-5 lb
New York Stk 60 lbs.
Onion Rings 10 lbs.
Orange Jce 12-32 oz.
Orange_Jce 16-32 oz.
Potatoes 3-20 lb.
Scotch 12-1 liter
Sour Cream 12-1 qt.
St Jalapenos 10 lbs.
Tuna Salad 12-32 oz.
Vodka 12-1 liter
36
48
24
960
48
320
24
120
384
120
80
40
48
64
80
203
192
40
96
203
Figure 7-47
71
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C H A P TE R 8 — O P E N I N G P R O C E D U R E S
73
Chapter 8 — Opening Procedures
Time Cards
Aldelo® For Restaurants has a time card feature built in, eliminating the need for a mechanical
time clock to track your employees‟ hours. Before an employee begins work, he or she must
clock in and may want to review the schedule, have a pager assigned, or see how much has
been earned so far during this pay period.
CLOCKING IN
Before doing anything else, an employee must clock in. From the main POS screen, select the
“Time Card” button. When prompted, select “12” and press the “Enter” button to clock in our
owner, George Murphy. Since all access codes must be unique, the software recognizes the
individual employee. Click on the “Clock In” button. The clock-in time displays, letting the
employee know the time recorded as the clock in time. To remain in the Employee Time card
screen to view schedules or earnings reports, click the “Stay” button before clicking the “Clock
In” button. For detailed information on clocking in, see Time Cards – Clocking In in Chapter 6
of the User Manual.
When finished clocking in the manager, clock in the cashier, Joan Brodel (access code “3”).
SCHEDULE
While in the Time Card screen, the employee may view the schedule by clicking the “View
Schedule” button and selecting any date within the week desired by using the date picker tool.
After choosing the date, click the “Select” button to view the schedule (see Figure 8-1). Click
the “Print” button to print a copy of the schedule or the “OK” button to exit.
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Figure 8-1
EARNINGS REPORT
Employees may view their earnings up to this point in the current pay period by clicking the
“Earnings Report” button in the Employee Time card screen (see Figure 8-2). Click “Print” or
“OK” to exit the screen.
C H A P TE R 8 — O P E N I N G P R O C E D U R E S
75
Figure 8-2
STAFF PAGING
For detailed information on assigning pagers to employees, please see Time Cards – Register a
Pager in Chapter 6 of the User Manual.
Starting the Bank
Aldelo® For Restaurants gives the user two options for managing settlement transactions: Cash
Drawer or Staff Bank. The Cash Drawer is a traditional cash register drawer connected to the
system that opens after entering the transaction. Staff Bank is used when the employee does not
have a cash drawer assigned and is taking care of settling his or her own transactions.
CASHIER IN
In Aldelo® For Restaurants, click the “Cashier In” button in the main POS screen (the employee
must already be clocked in for the shift). Enter “3” for the access code (the access code for Joan
Brodel, our cashier) and click the “Enter” button. Select Cash Tray 1. The Money Count For
Cashier In screen displays. Here you enter the count of each denomination of coin and currency
that is in the drawer to start the shift. Enter the starting information from the table below into
the Qty column on the left side of the screen. The total should be $200.00 (see Figure 8-3).
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Denomination Quantity
$100.00
$50.00
$20.00
$10.00
$5.00
$2.00
$1.00
$0.50
$0.25
$0.10
$0.05
$0.01
3
4
9
1
25
20
42
50
40
50
Click the “Finish” button. The next screen asks if the money count is finished. Click the “Yes”
button. When prompted to print the money count receipt, select “No.” Joan may now enter
settlement transactions.
Figure 8-3
C H A P TE R 8 — O P E N I N G P R O C E D U R E S
77
STARTING STAFF BANK
In Aldelo® For Restaurants, navigate to Back Office > Setup > General Settings > Store
Settings. Click on the Revenue tab, and then click on the Cashier tab. Make sure the “Enable
Staff Banking” checkbox is checked. If it is not, the Staff Banking button does not display,
preventing the use of Staff Banking. Furthermore, any employee that will use Staff Banking
must have the “Use Staff Bank” checkbox checked on the Payroll tab of his or her Employee
File.
Navigate to Back Office > Setup > Employee Setup > Employee Files and select Eleanor
Powell fro m the list of employees. Click on the Payroll tab and make sure the “Use Staff
Bank” checkbox is checked. Exit back to the main POS screen.
From the main POS screen, click the “Time Card” button. Enter “14” to clock in Eleanor
Powell, click the “Stay” button to remain in the Time Card screen after clocking in, and click
the “Start Staff Bank” button. The Enter Staff Bank Start Amount window displays (see Figure
8-4). Enter $200.00 for the Staff Bank Start Amount. When asked if the restaurant provided the
start amount, click the “Yes” button (employees may also provide the start amount from their
own money). Eleanor is now ready to begin work.
Figure 8-4
Finally, navigate to Back Office > Setup > Employee Setup > Employee Files and select
Eleanor Powell from the list of employees. Click on the Payroll tab and uncheck the “Use Staff
Bank” checkbox. Exit back to the main POS screen.
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C H A P TE R 9 — H O S TE S S P R O C E D U R E S
79
Chapter 9 — Hostess Procedures
Reservations
Any employee who has the Hostess features enabled in his or her employee file may use the
Reservations feature. In Aldelo® For Restaurants, navigate to Back Office > Setup >
Employee Setup > Employee Files. Select Joan Brodel from the Employees list and click on
the Payroll tab. Make sure the “Use Hostess Features” checkbox is checked. Click the “Save”
and “Done” buttons.
In the main POS screen, click on the “Dine In” button. When prompted for the access code,
enter “3” (for Joan Brodel). When the Select Table Number screen displays, click on the
“Hostess” button. The Hostess screen displays with the Reservations tab open.
CREATING A RESERVATION
We will create a reservation for a customer who is already entered in the restaurant‟s database.
In order to do this we must first enter our customers into the database. Please see Customer
Activities – Maintain Customer Records in Chapter 24 of this manual and enter the customer
records from the table below. Please note that when entering customer records manually in this
manner, the Delivery Charge and the Delivery Compensation must be entered into the record.
These values are not pulled automatically from the Postal Code information.
Customer Name
Raymond Bulcao
Donald O'Connor
Charles Bancroft
Ethel Keeler
Daniel Dailey
John Smith
Ted Shively
James Newman
Paul Gentry
Dave Beck
Phone
Number
Address
Postal Delivery Delivery
Code Charge Comp.
2097777777 1524 Kiernan Ave. 95307
2097776543 1950 Kansas Ave. 95351
2098887654 584 Kansas Ave. 95351
2098248230
1300 K St.
95354
2094878230 3300 Bonnevier St. 95355
2095551234 3359 Bonnevier St. 95355
2099998765 2666 Fiedler Way 95355
2095558230 750 Golden State Bl. 95382
2095554321 1247 Bangs Rd. 95353
2095551212 111 Spyres Way 95356
$4.00
$3.00
$3.00
$3.00
$3.00
$3.00
$3.00
$5.00
$3.00
$3.00
$2.50
$2.00
$2.00
$2.00
$2.00
$2.00
$2.00
$3.00
$2.00
$2.00
To create the reservation, click the “New” button. On the Hostess screen, click the “Customer”
button. In the Phone Number field, enter 2095558230. This brings up the customer James
Newman. If not already displayed, enter the phone number again in the Telephone field. This
assures that it will be displayed in the future whenever a reservation is made (this also applies
to the rest of the fields in the “Reserved For” section of the screen).
Next, enter two for the number of adult diners and one for the number of child diners. Select
“Near Windows” and “Booth Seating” from the next row of buttons (these are optional).
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Click the “Enter Reservation Time and Table…” button. To select a date for this reservation,
click the date button at the top of the window. We will use the default value for the date. Next,
select 08:00 PM from the list of reservation times. Our reservation is for a quarter past eight so
click the “08:15 PM” button at the lower left of the screen.
Finally, we select one of the tables from the diagram on the right. The ones that are flashing
colors meet the preferences entered on the previous screen; in this case, booth seating near a
window (see Figure 9-1). Select table 12 in the upper right corner and the system returns to the
Hostess screen, where you can review the information for accuracy. Click the “Done” button to
confirm the reservation and return to the Reservations tab of the Hostess screen.
Figure 9-1
Note: A reservation cannot be made for the current date unless the Reservations
Minimum Advance Days is set to zero. To change this setting, navigate to Back Office >
Setup > General Settings > Store Settings > Services > Dine In and click the “Hostess /
Paging Setup” button. Select the Reservations tab and enter “0” in the Minimum
Advance Days field.
CHANGING A RESERVATION
Should you find a mistake at this point, you may select the reservation from the list and click
the “Edit” button. This allows you to make changes as necessary. To finalize the changes, click
on the table button again. When finished, click the “Done” button. If the reservation has been
marked as Checked In, Walk Out, No Show, or Cancelled, you must make the reservation
C H A P TE R 9 — H O S TE S S P R O C E D U R E S
81
active again. To do this, select the reservation from the list and click the “Edit” button. Check
the “Make Active” checkbox in the lower right of the screen and click the “Done” button (see
Figure 9-2). Filter the list by selecting the buttons at the bottom of the screen to show only one
category or multiple categories of reservations.
Figure 9-2
CHECKING IN A RESERVATION
When customers arrive, you must check them in. This lets the user know that the customer is
here but has not yet been seated because the table is not ready. The check in process is very
easy; simply highlight the reservation in the list of open reservations and click the “Check In”
button (see Figure 9-3). This moves the reservation from the Open reservation list to the
Checked In reservation list.
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Figure 9-3
Waiting List
To keep track of customers waiting to be seated, the Waiting List feature of Aldelo® For
Restaurants may be used. To use this feature, you must navigate to the Store Settings >
Services > Dine In > Hostess / Paging Setup > Waiting List tab and make sure the “Disable
Waiting List Feature” checkbox is not checked.
ADD A CUSTOMER TO THE WAITING LIST
This procedure is very similar to creating a reservation except that we do not have to select a
reservation time or a table, since we are creating a first come / first served list. On the Hostess
screen, select the Waiting List tab. Click the “New” button and enter the Party Name (either by
clicking on the “Customer” button or entering the name manually). Enter “Gentry” for the Party
Name, four adults, one child, and one highchair. The party prefers booth seating. If you are
using the Paging system, click the “Assign Pager” button and enter the pager number you are
assigning to this customer. (This assumes that the pagers have been setup properly. For detailed
information on setting up your pagers, please see Field Name Descriptions – Hostess / Paging
Setup in Chapter 26 of the User Manual.) When finished, click the “Done” button (see Figure
9-4). The system returns to the Waiting List window. The rest of the buttons on this screen
work identically to those on the Reservations screen.
C H A P TE R 9 — H O S TE S S P R O C E D U R E S
83
Figure 9-4
CHECK IN THE CUSTOMER
When a table becomes available that meets the customer‟s needs, the system will recommend
that table. The recommendation shows in the “Elapsed” field of the Waiting List screen (next to
the elapsed time – see Figure 9-5). If using the Paging system, click the “Paging” button to alert
the customer that the table is ready. If not using the Paging system, simply click the “Check In”
button to move the customer from the Open to the Checked In list.
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Figure 9-5
Assigning a Table
The Hostess may manually assign a table to an employee. To do so, the employee to whom the
table is being assigned must be classified as a server in his or her employee file.
From the main POS screen, navigate to Dine In > Assign Table. The Select Server screen
displays (see Figure 9-6). Choose Eleanor Powell and click the “Select” button. When the
Select Table Number screen displays, click on table number 22 to assign this table to Eleanor.
When prompted for the number of guests at this table, select the default value of six and click
the “Enter” button. The table is now assigned to Eleanor Powell.
C H A P TE R 9 — H O S TE S S P R O C E D U R E S
Figure 9-6
85
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C H A P TE R 1 0 — D I N E I N O R D E R S
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Chapter 10 — Dine In Orders
Order Entry
Dine-in orders are always associated with a table. If the term “Dine In” does not fit your
restaurant, it may be changed by navigating to Store Settings > Services > Dine In and
entering your preferred term in the “Alias Name” field. The terms “Take Out,” “Drive Thru,”
and “Delivery” may be changed in a similar manner.
CREATING A NEW ORDER
From the main POS screen, click the “Dine In” button and enter 14 when prompted for the
access code to assign this order to our server, Eleanor Powell (this assumes she is clocked in).
Select the Dining Room table group in the upper right of the window. Click on table number
four. When prompted for the number of guests, enter two. The Order Entry screen displays. As
you can see, the Menu Groups are located on the left side of the screen. As each menu group is
selected, its menu items are displayed in the center area of the screen. Clicking a different menu
group displays different menu items.
Take a minute or two to familiarize yourself with this screen (see Figure 10-1). The gray
buttons at the top allow the user to make changes to the current order, the blue buttons at the
bottom allow the user to take various actions with the order, and the green buttons are used to
send the order to the kitchen or settle the order.
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Figure 10-1
ADDING ITEMS TO AN ORDER
To add items to an order, we must first select a Menu Group. From the left side of the screen,
select the Appetizers group. The members of the group display in the center of the screen. Click
on “Potato Skins.” The dish is added to the virtual check at the right of the screen.
Now click on the Entrees group. Select “New York Steak.” You are prompted to choose how
the customer would like it cooked. Click the “Medium rare” button. On the next screen, you
choose the Forced Modifiers that come with the steak dinner. Click on “Baked Pot.” Then for
the toppings, click the “`Sour Cream” and “`Chives” buttons. At this point, since there is
another topping still available, to move to the next screen you must click the “Side 2” button.
Choose “Stmd Vegs” for the second side dish and click the “Finish” button.
To prevent the system from sending the items to the kitchen immediately, click the “Misc”
button on the order screen and select “No Kitchen / Bar.” On the confirm action screen that
displays, click “No.” The order is held; the next time the order is recalled it will be sent to the
printer after the “Done” button is clicked. The action may be repeated as many times as
necessary, as long as the above procedure is completed before clicking the “Done” button.
If the server believes that he or she may not remember which guest ordered what, seats may be
assigned to each dish. Since both guests share the appetizer, no seat assignment is necessary.
To assign the New York Steak to Seat 1, click on the “Misc” button at the bottom of the screen.
Click the “Assign Seats” button. Select the “New York Steak” button and click on the “Seat 1”
C H A P TE R 1 0 — D I N E I N O R D E R S
89
button of the table diagram. When finished, click the “Done” button on both screens. On the
check, “Seat #: 1” is now listed under New York Steak, signifying that this menu item belongs
to the guest sitting in Seat #1.
Now, add the menu items listed in the table below to the guest check.
Menu
Group
Entrees
Bar
Bar
Desserts
Desserts
Force
Forced
Seat
Menu Item Modifier 1 Modifier 2 Number
Maine
Lobster
F Fries Stmd Veg
2
Bloody Mary
2
Screwdriver
1
Vanilla Ice
Cream
1
Cheese Cake
2
Note: If two of the same items are ordered, they may be displayed on a single line of the
guest check, making it impossible to assign seats to them unless you order one, assign its
seat, order the second, and assign its seat. To display two of the same items on separate
lines, navigate to Store Settings > Receipts > Guest Check and select the “Show Ordered
Items Individually” checkbox.
VOIDING ITEMS
As items are added to the check, mistakes are occasionally made. These items may be cleared
by using the “Void” button. The button is located at the bottom of the Order Entry screen (one
of the blue buttons).
Let‟s change the dessert for guest #1 from ice cream to pie. Click the “Void” button. Select
Vanilla Ice Cream from the list on the left side of the screen and click the “Void Line” button.
The item is removed from both the list on the left and the check on the right (see Figure 10-2).
When finished click the “Done” button. Now, add Apple Pie to the check for guest #1.
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Figure 10-2
An item on a guest check may be voided in this manner only if it has not yet been sent to the
kitchen. If it has, a certain level of security is required to authorize the void. This may be
changed in Security Settings > Security: Void Order or Items.
Note: An asterisk (*) preceding the item name on the guest check displayed on the screen
does not indicate that the item has been sent to the kitchen; it indicates that the item has
been saved to the database.
If more than one of an item has been ordered on the same line, they may be deleted by clicking
the “Reduce” button of the Void screen.
Add five orders of Coca-Cola to our check (by clicking the “Coca-Cola” button five times).
Now, click on the “Void” button, and select the five Coca-Colas from the item list. Click the
“Reduce” button. The quantity reduces to four on both the list and the check. The price also
updates to reflect the reduced quantity.
Click the “Reduce” button three more times to reduce the quantity to one. If an item has a
quantity of one, the “Reduce” button works identically to the “Void Line” button. The “Void”
button removes the entire line from the order, no matter what the quantity. The “Reduce”
button diminishes the quantity of an item by one each time it is clicked. Click the “Done”
button to return to the Order screen. On the Order screen, click the “Done” button to send the
order to the kitchen.
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REORDERING ITEMS
If a customer wants to order another of a previously ordered item, using the “Re-Order” button
saves the user from having to ask the customer to repeat his or her preferences for that item.
Click the “Dine In” button and enter the access code (14) for Eleanor Powell. Select table one,
two for the number of guests, and order the items from the table below.
Menu Group
Entrees
Entrees
Menu
Item
Pork
Chops
Roasted
Chicken
Force
Forced
Modifier Modifier
Seat
1
2
Number
F Fries Stmd Veg
Mashed French
Potatoes
Fries
1
2
Click the “Re-Order” button. A screen displays that is similar to the seat assignment screen (see
Figure 10-3). To order another item with the same modifiers, select it from this screen. Click
the “Done” button when finished.
Figure 10-3
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HOLDING ITEMS
You may delay sending items to the kitchen by using the Hold feature of Aldelo® For
Restaurants. Place an order in the system consisting of the items in the table below.
M
e n u
A
G
r o u p
M
p p e tiz e r s
S
e n u
O
a la d s
n io n
T u n a
P
B
e v e r a g e s
D
a r
B
ie t
e s s e r ts
V
S
C
u d w
a n illa
G
u e s t
in g s
N
2
o k e
1
2
a r y
1
c o tc h
Ic e
C
b e r
1
a la d
M
u m
-
a la d
e is e r
lo o d y
S
D
R
S
a s ta
B
B
It e m
2
r e a m
1
&
2
Now, from the Order Entry screen, click the “Hold” button. A screen displays showing the
ordered items on the left and the guest check on the right. Each item on the left has a checkbox
next to the description. Place a check mark next to the Vanilla Ice Cream (see Figure 10-4).
Click the “Hold Time” button and select the “35 Minutes” button. The Hold Until Time field is
populated with the time 35 minutes from the order time. However, we only want to hold the
order for 33 minutes. Click the “Down Minute” button twice. The Hold Until Time changes to
33 minutes from the order time. Click the “Accept” button.
Figure 10-4
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There are two other ways to place a hold on an order. The “Hold Until Notified” button allows
you to hold the item indefinitely, until you go back into the screen and release the hold. The
“Future Date Hold” button adds a button to the screen that, when clicked, displays a Date
Picker window. After selecting the date for the item, the rest of the screen is identical to that of
the Hold Time screen.
Clicking the “Done” button on the next screen takes you back to the Order Entry screen. Click
the “Done” button on the Order Entry screen to send the order to the kitchen. The items placed
on hold print a kitchen chit that says, “Hold.” To delay printing the kitchen chit until the hold
time has elapsed, navigate to Store Settings > Print > Kitchen / Bar and select the “Enable
Delayed Send Order Feature” checkbox (recommended).
RELEASING A HOLD
The main way to release a hold on an item is by allowing the hold time to expire. No user
action is required. Once released (if the Delayed Send Order Feature is in use), a kitchen chit
prints, directing the staff to prepare the item.
An item hold may also be released manually. It is very easy to do. Simply recall the order and
navigate to the hold screen. Select the checkbox next to the held item description on the left
side of the screen and click the “Clear Hold Time” button. The word “Hold” is removed from
both the item list on the left and the guest check on the right. The kitchen chit prints as soon as
you click the “Done” button on the Order Entry screen.
SPLITTING AN ORDER
Sometimes customers ask to split the check into separate portions so that each one may pay
only for what he or she ordered. If the server is told before placing the order, the “Chain”
button may be used. However, if the order is already placed, use the “Split” button.
Re-enter the order we used previously (as seen in the table below).
M
e n u
A
G
r o u p
M
p p e tiz e r s
S
e n u
O
a la d s
n io n
T u n a
P
B
e v e r a g e s
D
a r
B
ie t
e s s e r ts
V
S
C
u d w
a n illa
G
u e s t
in g s
N
2
o k e
1
2
a r y
1
c o tc h
Ic e
C
b e r
1
a la d
M
u m
-
a la d
e is e r
lo o d y
S
D
R
S
a s ta
B
B
It e m
2
r e a m
1
&
2
Click the “Split” button. The Split Order screen displays. Click the “Add” button for each
additional check you wish to create. Since we have two diners, click the button once. A blank
guest check, check two, appears on the screen. Now, on guest check one, click each item to be
removed and added to the second check. As each item is clicked, it changes color. After all the
items to be removed from check one have been selected, click on guest check two. The selected
items move from check one to check two (see Figure 10-5).
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Figure 10-5
If the items in the order are assigned to individual seats, the order may be split another way. Reenter the order from the table on the previous page. Assign the items to their respective seats.
Click on the “Split” button at the bottom of the Order Entry screen. On the Split Order screen,
click the “Add” button to display a blank second check. Click the “By: Menu Item” button. If
the button does not appear at the bottom of the screen, click the “By: Seat #” button. The
caption changes to “By: Menu Item.” Click the button again. Now, click any item assigned to
seat two. All of the items assigned to seat two are highlighted. Click anywhere on the blank
check and those items move from check one to check two.
COMBINING ORDERS
Orders may be combined as well as split. One member of a party may decide to buy for the
other, or a couple that had previously asked for separate checks may change their minds. The
Combine feature of Aldelo® For Restaurants makes this easy to handle.
Create the three separate orders as listed in the table below, clicking the “Done” button after
entering each order.
O r d e r
P o ta to
C h ic k e n
# 1
S k in s
S a la d
C o c a - C o la
O r d e r
O n io n
T u n a
# 2
R in g s
S a la d
D ie t C o k e
O r d e r
B u ffa lo
P a s ta
W
# 3
in g s
S a la d
B u d w e is e r
C H A P TE R 1 0 — D I N E I N O R D E R S
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Now, recall the first order. In the Order Entry screen, click the “Combine” button. The other
two orders appear as buttons on the screen. Click one of the order buttons, and then click the
“Accept” button. When you return to the previous screen, repeat the process, clicking the other
order button. Click the “Done” button when finished.
HALF ORDERS
Customers sometimes ask to place a half order of a menu item. Aldelo® For Restaurants makes
this easy. Simply click the “Half” button before clicking the button for the menu item (see
Figure 10-6). To change a previously ordered item to a half order, void the item, and then
follow the procedure above. On a new guest check, enter a half order of Stuffed Jalapenos.
Figure 10-6
ORDERING MULTIPLE QUANTITIES
To place an order for multiple quantities of a single menu item, click the “Quantity” button and
enter the number of items desired. Then, select the item from the Order Entry screen.
On the same guest check where we ordered the half order of Stuffed Jalapenos, add eight orders
of Chicken Salad. Notice that they all appear on one line of the guest check, even if the setting
to show the items individually on the guest check has been selected.
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ITEM DETAILS
Select this button before selecting an item from the Order Entry screen to see a description and
picture of the item.
Note: This assumes that a description and picture have been setup for the item in the
Menu Item Editor. To reach the Menu Item Editor, navigate to Back Office > Setup >
Menu Setup > Menu Items. Select a Menu Group, and then select the Menu Item. On the
“Page 1” tab, under “Large Picture Name,” navigate to the location of the picture file you
wish to use for the item (the file must be placed in the Pictures folder of the local
machine). On the “Page 2” tab, add your description to the “Menu Item Description”
textbox.
DISCOUNTS
Aldelo® For Restaurants allows you to discount individual items or entire orders. Working with
the same order (a half order of Stuffed Jalapenos and eight orders of Chicken Salad), in the
Order Entry screen, click the “Discounts” button, and then click the “Discount Item” button.
Select the button for the eight Chicken Salads. Now click on the “Student Discount -10%”
button. The guest check on the right immediately reflects the 10% discount on the Chicken
Salads. Click the “Done” button.
Now, click the “Discounts” button again. This time, click the “Discount Order” button and
select the “Employee Discount -35%” button. The remainder of the order is discounted 35%.
Notice that an individual item that has already been discounted is not eligible for the discount
on the entire order. The discount is applied only to the items that have not been discounted
individually. Had we not discounted the Chicken Salads, then the entire order would have been
discounted by 35%.
Finally, you may discount an order by a certain dollar amount. Click the “Discounts” button
again and select the “Cash Discount” button. In the window that appears, enter the discount
amount, $5.00, in dollars and cents. Again, the discount is immediately reflected on the guest
check on the right side of the screen.
Other than the Cash Discount, all of these discounts must be programmed into the system prior
to use. To enter discounts, navigate to Back Office > Setup > General Settings > Discounts.
For more information, see General Settings – Discounts in Chapter 7 of this training manual.
SURCHARGES
Surcharges may be required for various reasons. Just like Discounts, these must be programmed
into the system prior to use.
Recall the order that we discounted in the previous section. From the Order Entry screen, click
the “Surcharge” button. Select the “Party of 8 or More” button. The surcharge is immediately
reflected on the guest check (see Figure 10-7) and the system reverts to the Order Entry screen.
Only one surcharge may be added to an order.
To remove a surcharge, follow the same procedure, but select the “Yes” button when prompted
to remove surcharge.
C H A P TE R 1 0 — D I N E I N O R D E R S
Figure 10-7
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APPLYING CREDITS
In Aldelo® For Restaurants, a credit can be generated in one of two ways; it can be issued
manually from the main POS screen, or it can be earned by participating in the Frequent Diner
Program.
A credit must be created for a customer before it can be applied to the customer‟s check. In the
main POS screen, click on the “Credit” button. Enter the phone number for the customer,
2095558230. If it is not found in the database, you are prompted to create a new customer.
Select “Yes” and enter the requested information on the Customer Credit screen (see Figure 108; the Limitations field and the Expire Date field are optional). When finished, click the
“Done” button.
Figure 10-8
Recall the order we created previously and navigate to the Order Entry screen. Click on the
“Credit” button. We are using the phone number for our search method, so click on the
“Phone” button (you may also search by Account Code, Customer Name, or MSR Card). In the
Enter Customer Phone Number window, enter the customer‟s phone number, 2095558230, and
click the “Enter” button. Select the button for the $20.00 credit we created previously. The
credit is reflected immediately on the guest check and the system returns to the Order Entry
screen. Clicking the “Done” button on the Order Entry screen saves the changes to the
database.
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CHANGING THE ORDER TYPE
From the Order Entry screen, click the “Dine In” button (located along the top of the screen). A
screen displays that allows you to choose another type of order (see Figure 10-9). Click the
“Take Out” button to change this order to a Take Out order and return to the Order Entry
screen. If no changes are made, click the “Done” button to return to the Order Entry screen.
Figure 10-9
ADDING A CUSTOMER NAME TO AN ORDER
Adding a customer name to an order is very simple. From the Order Entry screen, click the
“Customer Name” button. Enter the customer‟s name, either by using your keyboard or by
using the virtual keyboard that appears on the screen. Enter the name “James Newman” and
click the “Finish” button. The name is added to the customer name field of the guest check on
the right side of the screen. Click the “Done” button to save the information to the database.
100 A L D E L O ® F O R R E S TA U R A N TS TR A I N I N G MA N U A L
CHANGING THE NUMBER OF GUESTS ON THE CHECK
From the Order Entry screen, click on the “Guests” button. Select “6” and click the “Enter”
button. The number of guests is updated on the guest check. Click the “Done” button to save
the change to the database.
CHANGING THE TABLE NUMBER OF THE CHECK
Occasionally, customers may ask to move to another table. To change the table number+ on the
check, click the “Table” button at the top of the Order Entry screen. From the Select Table
Number screen, choose table 18, a vacant table. Click the “Done” button to save the change to
the database.
RECALLING ANOTHER CHECK ON THE SAME TABLE
The “Checks” button allows you to toggle between multiple checks on the same table. Create
two new guest checks with the information from the following table, clicking the “Done”
button after entering each order.
C h e c k
#
T a b le
#
#
o f G u e s ts
M
S m
C h e c k
# 1
4
1
C h e c k
# 2
4
1
e n u
Ite m
a ll C h ic a g o
C h e e s e
S m
B e v e r a g e
S ty le
P iz z a
C o c a - C o la
a ll P e p p e r o n i
S tu ffe d
C r u s t P iz z a
D ie t C o k e
Recall the first order. Now, click the “Checks” button on the Order Entry screen. Both checks
display, allowing you to select the check to work with (see Figure 10-10).
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Figure 10-10
MISC Button
On the Order Entry screen of Aldelo® For Restaurants, the “Misc” button is used to navigate to
the options that are used less frequently.
Create a new order with the information from the table below.
S e r v e r
A c c e s s
C o d e
1 4
T a b le
5
#
#
o f G u e s ts
2
G u e s t #
S e a t #
1
1
1
1
2
2
2
2
M
e n u
C h ic k e n
Ite m
s
S a la d
H e in e k e n
P a s ta
S a la d
B u d w e is e r
CHANGE PRICE
Click the “Misc” button, and then click the “Change Price” button. Select the “Chicken Salad”
button. If the user‟s Security Level is insufficient to allow access to the Price Change feature, a
Manager Login window appears, requiring someone with high enough Security to approve the
transaction. A window then appears, prompting you to enter a new price for the menu item.
102 A L D E L O ® F O R R E S TA U R A N TS TR A I N I N G MA N U A L
Enter $6.95 for the new price and click the “Enter” button. The system returns to the menu item
selection screen, allowing you to select another item for a price change. Click the “Done”
button to return to the Order Entry screen.
ASSIGN SEATS
This button is used to assign ordered menu items to the various seats at the table. The feature is
only available for Dine In type orders.
Click on the “Misc” button, and then the “Assign Seats” button. We will reverse the seats
previously selected for the ordered menu items. Select the “Chicken Salad” button. Click on the
“Seat 2” button. Notice that the seat number changes on the guest check. Continue on this
screen, reversing the seat assignments for the rest of the items. When finished the guest check
should look like the one shown in Figure 10-11.
Figure 10-11
CLEAR ORDER
The Clear Order feature of Aldelo® For Restaurants allows you to remove all of the unsent
menu items from the guest check.
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From the Order Entry screen, click the “Misc” button, and then the “Clear Order” button (if all
of the items on the check have been sent to the kitchen, the button does not appear on the
screen). A window pops up, asking if you want to clear the unsent items. Select “Yes” and any
unsent items are removed from the guest check. Select “No” to return to the previous screen.
NO SALE
Sometimes the cash drawer must be opened when a sale has not been made. You may have
given the customer the wrong change, a customer may request change for a dollar, you may
perform a payout, etc. In these cases, a No Sale is performed.
From the Order Entry screen, click on the “Misc” button, then the “No Sale” button. Depending
on how your security is setup, you may be prompted for the reason for the No Sale. Type the
explanation into the field, using either the hardware keyboard or the onscreen keyboard. If your
security level is insufficient to perform a No Sale, a manager‟s approval is necessary. When all
requirements are met, the cash drawer opens and the screen displays “No Sale,” along with the
name of the employee whose security code was entered (see Figure 10-12). Complete the
transaction and close the cash drawer.
This feature works identically to the “No Sale” button on the main POS screen.
Figure 10-12
CHANGE SERVER
Enter a new order into the system with Eleanor Powell as the server (access code 14). To
change the server assigned to an order, select the “Misc” button and click on the “Change
104 A L D E L O ® F O R R E S TA U R A N TS TR A I N I N G MA N U A L
Server” button. The Enter New Server Access Code window displays. Using the onscreen
keypad, enter access code “10” and click the “Enter” button. The server name changes to
Virginia immediately on the guest check.
GRATUITY
The Gratuity feature of Aldelo® For Restaurants allows the server to add the customer‟s tip to
the guest check.
Enter the order from the table below into the system.
S e r v e r
A c c e s s
C o d e
1 4
T a b le
7
#
#
o f
G u e s ts
2
G u e s t
#
S e a t
#
M
e n u
Ite m
(B o th )
-
O n io n
1
1
1
1
B lo o d y
1
1
A p p le
2
2
2
2
2
2
N e w
R in g s
Y o rk
C h e e s
N e w
s
S te a k
M
a ry
P ie
P iz z a
Y o rk
-
S ty le
S c r e w d r iv e r
C h e e s e
C a k e
From the Order Entry screen, select the “Misc” button, and then the “Gratuity” button. Click
the “Percent” button. In the Enter Gratuity Percent window that appears, enter “15.” Fifteen
percent, calculated on the prior Sub Total, is added to the guest check, identified as 15%
Gratuity.
Click the “Gratuity” button again and select the “Amount” button. Enter five dollars. Five
dollars is added to the guest check, identified as Cash Gratuity. As you can see, multiple
gratuities may be added to a guest check.
Finally, click the “Gratuity” button again and select the “Difference” button. In the Total
Tendered window, enter $65.00. The difference between the $65.00 entered and the previous
Amount Due ($59.85), is added to the guest check. Since we already had a cash gratuity on the
guest check of $5.00, $5.15 is added to it, for a total of $10.15. Now click the “Clear” button.
All of the gratuities added to the guest check are removed.
CUST. LOOKUP
The Cust. Lookup feature of Aldelo® For Restaurants allows the user to search the database for
a customer record by any of several methods.
From the Order Entry screen, click on the “Misc” button and select “Cust. Lookup.” Click the
“Phone” button. Enter 2095558230 in the Enter Customer Phone Number window. The
customer James Newman appears in the window on the left of the screen. Click the “Done”
button and the customer‟s information is displayed on the guest check.
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The search may also be performed in a similar manner by Customer Name, Delivery Address,
or Account Code (see Figure 10-13). To perform the search by MSR Card, click the “MSR
Card” button and swipe the card through the reader.
Figure 10-13
RECALL ORDER
The “Recall Order” button under the “Misc” button of the Order Entry screen works identically
to the “Recall” button on the main POS screen.
Click the “Recall Order” button. A list of open orders displays on the left side of the screen,
allowing the user to choose one to work with.
CREATE LABELS
If your system has a dedicated label printer that can print adhesive labels, you can use the
Weighted Menu Item Label Generator feature of Aldelo® For Restaurants.
From the main POS screen, navigate to Back Office > Setup > Menu Setup > Menu Items.
From Menu Groups, select “Appetizers” and click the “Buffalo Wings” button. On the “Page 1”
tab, select the “Order Item By Weight” checkbox. Click the “Save” and “Done” buttons. Exit
back to the main POS screen.
106 A L D E L O ® F O R R E S TA U R A N TS TR A I N I N G MA N U A L
Enter the following order into the system.
S e r v e r
A c c e s s
C o d e
T a b le
1 4
9
#
#
o f G u e s ts
1
M
e n u
B u ffa lo
Ite m
W
s
in g s
Since we are now ordering this item by weight, after clicking the “Buffalo Wings” button you
are prompted to enter the weight quantity of the item. Enter “50.” The decimal point is placed
automatically, so 50 translates into 0.50 units. Buffalo wings are $5.95 per unit, so 0.50 unit
sells for $2.98.
Now, from the Order Entry screen, navigate to Misc > Create Labels. Using the onscreen
keypad, enter the weight (“50”) again. The virtual label in the upper left side of the screen
displays the description, unit price, weight, and total price. If desired, the unit of measure and
the product expiration date may be entered by clicking on the two buttons displaying the
keyboard icons (see Figure 10-14). Clicking the “Print” button sends the information to the
label printer. Click “Done” when finished.
Return to Buffalo Wings in the Menu Item Editor and remove the checkmark from the “Order
Item By Weight” field.
Figure 10-14
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RETAIL SCREEN
Use the Retail screen to scan items that have a barcode. From the Order Entry screen, click the
“Misc” button, and then the “Retail Screen” button. Barcodes may be entered manually by
clicking the “Manual Entry” button. Use the onscreen keypad to enter multiple quantities of an
item. Prices may be entered manually, changed, or looked up by clicking the respective buttons.
Orders may be split, discounted, surcharged, or settled from this screen. To return to the Order
Entry screen, click the “Touch Screen” button.
TAX EXEMPT
Recall the order we created under Create Labels on the previous page. To exempt an order from
tax, click the “Tax Exempt” button on the Misc screen. Select “Yes” when asked, “Make
current order tax exempt?” The tax is removed from the guest check and “Tax Exempt Sale”
displays below the last item. To remove the tax exemption, repeat the procedure, clicking
“Yes” when asked, “Remove tax exempt status for this order?”
NO KITCHEN / BAR
The No Kitchen / Bar feature allows the user to place a hold on sending the ordered items to the
kitchen and bar. Recall the order from the previous section. Add an order of Potato Skins to the
guest check. From the Order Entry screen, navigate to Misc > No Kitchen / Bar. When asked,
“Send items to kitchen/bar?” select “No.” The system returns to the Order Entry screen. Now,
clicking the “Done” button does not send the order to the kitchen printer. When the order is
recalled again, clicking the “Done” button sends the order to the kitchen immediately. To hold
the order again, the procedure must be repeated. Only items that have not yet been sent to the
kitchen are affected. If all items on the guest check have been sent to the kitchen, this button
has no affect.
TO SECONDARY LANGUAGE
Clicking this button changes the display of the menu item text to the secondary language. A
secondary language name must have been setup previously in the Menu Item Editor.
From the main POS screen, navigate to Back Office > Setup > Menu Setup > Menu Items.
Select Appetizers from the Menu Groups list and click on the “Stuffed Jalapeños” button. In the
Secondary Language Name field, enter “Jalapeños Rellenos.” Click the “Save” and “Done”
buttons. Return to the main POS screen. Enter the following order into the system to display the
Order Entry screen.
S e r v e r
A c c e s s
C o d e
1 4
T a b le
1 0
#
#
o f G u e s ts
1
Click the “Misc” button, and then the “To Secondary Language” button. The system returns to
the Order Entry screen. Notice that the “Stuffed Jalapeños” button text has been replaced with
108 A L D E L O ® F O R R E S TA U R A N TS TR A I N I N G MA N U A L
“Jalapeños Rellenos.” Click the “Jalapeños Rellenos” button. The guest check still shows the
ordered item in English (see Figure 10-15). It is unaffected by the use of this feature. Only the
button text changes.
Repeat the procedure to change the button text back to English.
Figure 10-15
LOCK SCREENS
The “Lock Screens” feature disables all the buttons on the screen, preventing unauthorized
people from using the terminal.
From the Order Entry screen, click the “Misc” and “Lock Screens” buttons. Enter the access
code for the server assigned to the terminal (Eleanor Powell, access code 14). Most of the
buttons disappear from the screen. The remaining buttons are disabled.
To unlock the screen, click the “Un-Lock Screens” button. The screens can only be unlocked
by the employee who locked them or by an employee with a higher security access level than
the employee who locked them.
Unlock the screens and return to the main POS screen.
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Modifier System
Menu item modifiers include such things as included side dishes, preparation instructions, and
recipe modifications. Aldelo® For Restaurants offers several ways to handle these modifiers.
MANUAL MODIFIERS
Forced modifiers may be changed and additional modifiers may be added to a menu item by
selecting the “Modifiers” button on the Order Entry screen.
Enter the following order into Aldelo® For Restaurants.
Server
Access Table
# of Guest
Code
#
Guests
#
14
11
2
Menu Items
Modifiers
-
-
-
1
New York Steak
Medium Rare
French Fr
Stmd Vegs
-
2
Chef Salad
Heineken
Diet Coke
1000 Island
Garlic Croutons
Bacon Bits
-
From the Order Entry screen, click the “Modifiers” button. In the upper right of the window,
select “New York Steak.” On both the center right and top left sides of the screen, select the
“All” buttons. Scroll up and down the list of modifiers using the arrow keys at the bottom of the
screen. The highlighted buttons indicate the modifiers chosen for the New York Steak (they are
also listed in the extreme upper right corner of the screen). To remove a modifier, click the
highlighted button to deselect it. To choose an additional modifier, select it from the array of
buttons (see Figure 10-16).
Filter these modifiers by selecting the first letter of the description of the modifier from the
buttons on the left side of the screen. Further filtering by type is possible by selecting a specific
modifier type on the right side of the screen.
Change the side dish for the steak from French Fries to Mashed Potatoes. Change the salad
dressing for the Chef Salad from Thousand Island to Ranch.
110 A L D E L O ® F O R R E S TA U R A N TS TR A I N I N G MA N U A L
Figure 10-16
Menu modifiers can also be created “on the fly.” From the Order Entry screen, click the
“Modifiers” button (this assumes that the order has not been sent to the kitchen). Now, click the
“Manual Entry” button. On the list of ordered items, click the Diet Coke. In the Modifier Name
field, enter “No Ice.” For the Sec. Language field, enter “Sin Hielo” (Spanish for “Without
Ice”). There is no additional cost for this modifier (see Figure 10-17). At this point, a note may
be added to the new modifier by clicking the “Note” button and entering the note, either with
your hardware keyboard or by using the onscreen keyboard. Click the “Add” button, and then
the “Finish” button. The modifier now appears under the item on the guest check.
Although a new modifier is created, it does not automatically show up in the list of modifiers
on the Modifiers screen. A new modifier is always created as a hidden modifier. To add the
modifier we just created to the list, navigate to Back Office > Setup > Menu Setup > Menu
Modifiers, select the new modifier from the list on the left, and deselect the “Hide Modifier”
checkbox. Clicking the “Save” and “Done” buttons completes the change.
C H A P TE R 1 0 — D I N E I N O R D E R S
111
Figure 10-17
FORCED MODIFIERS
Before Forced Modifiers can be used, they must be setup by navigating to Back Office > Setup
> Menu Setup > Forced Modifiers.
In the Order Entry screen, Forced Modifiers popup immediately after selection of a menu item
that has Forced Modifiers created for it. Select one of the modifiers and the next modifier will
popup. This continues until all levels of modifiers have been selected. The maximum number of
levels is seven.
At any time, the “Finish” button may be clicked to exit the Forced Modifiers screen. The
remaining modifiers for the menu item are skipped. The “Finish” button may be disabled,
thereby requiring a selection for all levels of modifiers attached to the menu item. To do this,
navigate to Back Office > Store Settings > Products > Modifiers and select the “Disable
FINISH button in Forced Modifiers” checkbox.
MODIFIER BUILDER TEMPLATE
Before Modifier Builder Templates can be used, they must be setup by navigating to Back
Office > Setup > Menu Setup > Modifier Builder Setup.
Continuing with the order we entered previously, add a baked potato to the order for guest two.
The Modifier Builder Template screen displays. The three buttons at the top of the screen are
112 A L D E L O ® F O R R E S TA U R A N TS TR A I N I N G MA N U A L
the Modifier Type buttons. The default action for this modifier is “Add.” That is why the
button is highlighted (default actions are setup in the Modifier Builder Template Setup screen).
A selected Modifier Type button may be deselected by clicking it again or by clicking another
Modifier Type button.
Add Sour Cream, Light Butter, and Extra Chives to the baked potato (see Figure 10-18). If
there is an extra charge for the modifier, the price may be changed by clicking the “Change
Modifier Price” button. To remove a selected modifier, highlight it on the list and click the
“Trash Can” button. To remove all selected modifiers, click the “Clear All” button.
Figure 10-18
Pizza Builder System
Before the Pizza Builder screen can be used, the Pizza Builder setup must be completed by
navigating to Back Office > Setup > Menu Setup > Pizza Builder Setup. For detailed
information, please see Menu Setup – Pizza Builder Setup in Chapter 5 of the User Manual.
Create a new order in Aldelo® For Restaurants. Enter the menu item in the following table.
C H A P TE R 1 0 — D I N E I N O R D E R S
113
S e r v e r
A c c e s s
T a b le
C o d e
#
G u e s ts
#
o f
1 4
1 2
1
M
e n u
C h e e s e
Ite m
P iz z a
s
(s )
The Pizza Builder screen displays. Select the Chicago Style crust from the buttons at the top of
the screen. Then select Sausage, Olives, and Bell Peppers from the toppings buttons. The
buttons change color, indicating that they are selected (see Figure 10-19). Notice that the
toppings are listed in the Entire Pizza field on the upper right of the screen.
Figure 10-19
If the customer wants different toppings on different portions of the pizza, click the appropriate
tab (Half, Third, or Quarter) and click in one of the fields below the tab to enter the toppings.
For example, to create a pizza with pepperoni on one half and sausage on the other, click the
Half tab, and then click inside the “1st Half” field. The field turns white, indicating that it is
selected. Click the Pepperoni button. “Pepperoni” displays in the “1st Half” field. Repeat the
procedure, entering sausage in the “2nd Half” field.
To change the way the toppings are priced on pizzas with multiple portions, click the “Normal
Charges” button. When the button text says “Most Expensive Half,” the price for the higherpriced topping is charged for the entire pizza. When the button text says “Least Expensive
Half,” the price for the lower-priced topping is charged for the entire pizza. When the button
114 A L D E L O ® F O R R E S TA U R A N TS TR A I N I N G MA N U A L
text says “Normal Charges,” the price for the toppings is charged proportionally to each portion
of the pizza.
Click the “Done” button when finished.
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Chapter 11 — Bar Tab Orders
Bar Tab Order Entry
To use a terminal to create bar tabs, some settings must be changed in Aldelo® For Restaurants.
Navigate to Back Office > Station Settings > Other Options. Click the checkboxes next to
“Enable bar tab services for this station” and “Skip Table/Bar Tab Type Selection for Dine In.”
The former allows the user to create orders based on a customer‟s name or description rather
than a table number. The latter eliminates the screen requiring the user to choose the type of
order (table or bar tab type) before the Order Entry screen appears.
Finally, in the Bar Tab Caption field, enter “Checkers Bar.” Click the “Save” and “Done”
buttons.
CREATING A BAR TAB
Click the “Dine In” button on the main POS screen. Enter “10” for the Employee Access Code
(Virginia McMath). The New Bar Tab screen displays.
Click the button to the right of the “New Bar Tab” field. The Select Customer Attributes screen
appears. Use this screen when the customer‟s name is not known. Enter the following
description of the customer by using the buttons in the height, gender, hat, and clothing color
categories (see Figure 11-1).
H
e ig h t
T a ll
G
e n d e r
M
a n
H
W
ith
a t
H
C
a t
lo t h in g
B
lu e
C
o lo r
116 A L D E L O ® F O R R E S TA U R A N TS TR A I N I N G MA N U A L
Figure 11-1
Click the “Done” button. The system reverts to the previous screen. The description of the
guest now appears, as entered, in the New Bar Tab field. The bar tab may also be identified by
the customer‟s name, if known. Erase the description and enter the customer‟s name, Chris
Ebsen (see Figure 11-2). When done, click the “Finish” button. The system continues to the
Order Entry screen where menu items may be ordered as usual.
Finally, navigate to Back Office > Station Settings > Other Options and remove the
checkboxes next to “Enable bar tab services for this station” and “Skip Table/Bar Tab Type
Selection for Dine In.”
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117
Figure 11-2
Note: Although this order is identified by the customer’s name, a table number may still
be used by clicking the “Table” button at the top of the screen. Select the appropriate
table group from the buttons on the right, then the table number from the diagram that
appears. In this case, click the “Finish” button on the New Bar Tab screen without
entering a customer name.
BAR TAB EFFICIENCY
Several settings are available in Aldelo® For Restaurants to help increase the speed at which
bar tab orders are processed. For a detailed explanation, please see Order Entry for Bar Tab –
Setting Up Bar Tab Efficiency in Chapter 9 of the User Manual.
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119
Chapter 12 — Take Out Orders
Take Out Order Entry
In Aldelo® For Restaurants, several settings apply to Take Out Orders.
Navigate to Back Office > Store Settings > Staff / CRM. Make sure the “Take Out / Delivery
Show Search Type” checkbox is deselected. This setting, when selected, displays a screen that
forces the user to choose the type of search (by Customer Name, Phone, Delivery Address,
Account Code, or MSR Card). For training purposes, we will search using the default method
exclusively, by Phone. Also, make sure the “Enforce Exact Telephone Number Digits”
checkbox is selected. This setting checks the phone number entered to ensure that it matches
the proper format, reducing the chance of incorrect entry.
Next, click on the Services tab, and then the Take Out tab. Select “Require Phone# For Take
Out.” Deselect “New Customer Take Out On Hold.” With this setting selected, any order from
a new customer is held until the hold is removed manually.
Finally, navigate to Back Office > Station Settings > Other Options. Make sure the “Do not
prompt user to enter customer phone number for take out on this station” checkbox is
deselected. When selected, this setting overrides the “Require Phone# For Take Out” setting on
the Store Settings > Services > Take Out tab.
CREATING A TAKE OUT ORDER
From the main POS screen, click the “Take Out” button. Enter “10” for the Employee Access
Code. When prompted to enter the Customer Phone Number, enter “2092223456.” Since this
phone number is not in our system, we must enter the information for this new customer. Enter
the customer‟s name, Joe Yule, and then click the “Edit” button next to the Delivery Address
field. Enter the information from the following table.
S tr e e t N o .
5 8 4
S tr e e t N a m e
C r e e k s id e
D r iv e
S u ffix
P o s ta l C o d e
A p t. 1 0 2 9
9 5 3 5 6
Since the Postal Code is already in our system, the city field populates automatically (see
Figure 12-1). Click the “Finish” button on this screen and the following screen. We are now in
the Order Entry screen and may place orders as usual.
Had the customer already been in the system, these fields would have been populated
automatically. If the customer has previous orders, the information on them can be seen in the
fields in the center of the screen (see Figure 12-2).
120 A L D E L O ® F O R R E S TA U R A N TS TR A I N I N G MA N U A L
Figure 12-1
C H A P TE R 1 2 — TA K E O U T O R D E R S
Figure 12-2
121
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C H A P TE R 1 3 — D R I V E TH R U O R D E R S
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Chapter 13 — Drive Thru Orders
Drive Thru Order Entry
Aldelo® For Restaurants‟ Drive Thru Order Entry incorporates a timing feature that records the
time the order began and presents a list of incomplete orders to the user. These orders are
marked as complete upon being given to the customer.
To use the Drive Thru Order feature, there are a few applicable settings to check. Navigate to
Back Office > Store Settings > Services > Drive Thru. Select “Drive Thru Orders Use Drive
Thru Stations” and deselect “Disable Drive Thru Timing Feature.” Now navigate to Back
Office > Station Settings > Other Options and make sure the “Mark this station as a drive
thru station” checkbox is selected.
CREATING A DRIVE THRU ORDER
On the main POS screen, click the “Drive Thru” button. Enter “10” for the Employee Access
Code. The Order Entry screen appears. Enter an order for Stuffed Jalapeños and click the
“Settle” button. On the Cash Tendered screen, click the “Visa” button. Then click the bright
green button that corresponds to the total amount of the order. When the Change screen appears
(indicating that the change amount is $0.00), click the “Done” button. The main POS screen
displays again.
MARKING A DRIVE THRU ORDER AS COMPLETE
Now, click the “Drive Thru” button again. The Drive Thru screen appears, displaying a list of
all orders that are settled but not yet marked as complete (see Figure 13-1). Marking an order as
complete indicates that the order has been given to the customer. Select the checkbox next to
the order and click the “Mark Complete” button. On the Confirm Action screen that follows,
click the “Yes” button.
124 A L D E L O ® F O R R E S TA U R A N TS TR A I N I N G MA N U A L
Figure 13-1
C H A P TE R 1 4 — D E L I V E R Y O R D E R S
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Chapter 14 — Delivery Orders
Delivery Order Entry
Aldelo® For Restaurants contains many features designed to help handle delivery orders
efficiently. These features require the user to adjust several settings in order to tailor the system
to his or her own restaurant.
Navigate to Back Office > Store Settings > Services > Delivery. Make sure the “Delivery”
checkbox is selected near the upper left corner of the screen. For training purposes, select the
checkboxes for “Enable Driver Money Drop” and “Round Delivery Total to Next Quarter.” All
other checkboxes on this screen should be deselected. In the “Delivery Charge” field, enter
“4.00,” and in the “Delivery Comp” field, enter “3.00.” The other two fields on the screen
should remain blank (see Figure 14-1). Click the “Save” and “Done” buttons.
Figure 14-1
Next, click on the “Taxes” tab and open the “Tax 1” tab. Make sure the “Apply Tax On
Delivery Charge” checkbox is not checked.
126 A L D E L O ® F O R R E S TA U R A N TS TR A I N I N G MA N U A L
Finally, navigate to Back Office > Station Settings > Other Options > Extra Settings. On
the Registry Settings screen, scroll down to “MapPoint Enabled” Click the “Edit” button and
change the Registry Key Value to “NO.” Click the “OK” and “Done” buttons when finished.
For a detailed description of how each of these settings work, please see Order Entry for
Delivery in Chapter 12 of the User Manual.
CREATING A DELIVERY ORDER
Creating a Delivery Order is a little different than creating other types of orders. Click the
“Delivery” button on the main POS screen. When prompted for the Employee Access Code,
enter “10.” The next screen prompts the user to enter the customer‟s phone number. Enter
“2094878230.” If the customer‟s phone number is in the system, his information displays on
the customer form (see Figure 14-2). If not, enter the information manually to create a new
customer.
Figure 14-2
Since this is a repeat customer (as indicated by the fields above the on-screen keyboard), click
the “Order History” button to display the Order History window. Here, each previous order
may be displayed and duplicated. Click one of the orders and simply by click the “Duplicate
This” button. The Order Entry screen displays, allowing the user to continue just as though it
was a new order.
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127
Chapter 15 — Delivery Procedures
Assigning a Delivery Order
Aldelo® For Restaurants allows two methods of assigning deliveries to drivers: Default
Delivery Assignment and Driver Dispatch Screen Assignment.
To use these features, our delivery drivers must be clocked in. Click the “Time Card” button.
For the Employee Access Code, enter “7” to clock in Robert Johnson. Repeat the procedure,
entering “16” to clock in William Yarborough.
DEFAULT DELIVERY ASSIGNMENT
Enter the Delivery Orders from the following table into the system. Be sure to select the
“Delivery” button on the main POS screen as the order type. Click the “Done” button on the
Order Entry screen upon completion of each order.
Access
Customer
Code Phone Number
Menu Items
10
2097777777
Buffalo Wings
Potato Skins
14
2098248230
Pepperoni Pizza (l)
Tuna Salad
Next, click the “Driver” button. For the Employee Access Code, enter “7” (for Robert
Johnson). On the following screen, click the “Departure” button. Now, select the orders that the
driver will take on this delivery run by selecting the checkboxes to the left of the Ticket
number. The driver may take one, several, or all of the orders waiting for delivery. For our
purposes, select only the first order. When finished, click the “Departure” button.
DRIVER DISPATCH SCREEN ASSIGNMENT
Navigate to Back Office > Store Settings > Services > Delivery. Select the Checkbox for
“Show Driver Dispatch Screen.” Return to the main POS screen and click the “Driver” button.
The Driver screen displays. The second order we entered appears in the bottom portion of the
screen. Click on William Yarborough in the upper section of the screen and click the checkbox
next to the order in the lower portion of the screen to select it (guest checks with barcodes may
be scanned). The “Departure” button is now enabled (see Figure 15-1). Click it to assign the
order to the driver. Click the “Done” button to return to the main POS screen.
128 A L D E L O ® F O R R E S TA U R A N TS TR A I N I N G MA N U A L
Figure 15-1
DRIVER ARRIVAL
From the main POS screen, click the “Driver” button. Select Robert Johnson and click the
“Arrival” button. When prompted to “Mark your assigned delivery orders as arrived?” click the
“Yes” button. Click the “OK” button on the Driver screen.
Next, click the “Money Drop” button. When prompted for the Employee Access Code, enter
“7” for Robert Johnson. The Driver Money Drop Report screen displays, allowing the driver to
review the amounts due from his completed deliveries. After reviewing the screen, click the
“OK” button.
At this point, the driver turns over the money he has collected from the customers to the
cashier. The cashier login screen appears. Enter “3” (for Joan Brodel) and click the “Enter”
button. The Money Count screen displays, allowing the cashier to enter the money received in
one of two ways; by entering the count of each denomination on the left of the screen or by
clicking the “Additional Cash” button, and then entering the total in the “Additional Cash”
window. Notice that the amount expected from the driver displays in the title bar of the Money
Count screen. Click the “Finish” when done.
In Store Settings, if the “Show Driver Dispatch Screen” checkbox is not selected, the driver
must enter his Employee Access Code after clicking the “Driver” button. The rest of the
procedure remains the same.
Repeat the procedure above to mark the second order as arrived and to settle the order with the
cashier.
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129
Delivery Directions and Route Planning
Microsoft MapPoint 2004 integrates seamlessly with Aldelo® For Restaurants, giving the
restaurant a convenient source for driving directions. MapPoint must be installed on the
terminal that is used to view the driving directions (not on the server). If more than one
terminal is used to view driving directions, a copy of MapPoint must be installed on each
terminal.
MAPPOINT SETUP
Install MapPoint on the terminal that will be used for route planning and driving directions.
Navigate to Back Office > Help > Technical Support and press the “F10” button on your
keyboard. The Registry Settings window displays. In the Key Name column, scroll down to
“MapPoint Enabled.” If the Key Value field says “YES,” click the “Done” button. However, if
the Key Value field says “NO,” click the “Edit” button, type “YES” in the window that
displays, and click the “OK” button.
Now, open “MapPoint Fuel Cost” and click the “Edit” button. Enter “3.00” for the fuel cost per
unit and click the OK” button. MapPoint uses this figure to estimate the cost of fuel used to
make the delivery.
Next, open “MapPoint Home Address” and click the “Edit” button. Here we enter the
restaurant address as the starting point for deliveries. Enter the address using the format [Street
Address], [City], [State] [Zip Code]. Notice that there is no comma between the state and the
zip code. Click the “OK” button when finished.
Note: The address must follow this format exactly or MapPoint will not work.
Now, open “MapPoint Optimize Way Points” and set the Key Value to “YES.” This feature
enables MapPoint to determine the driver‟s most efficient route when delivering orders to
multiple locations.
Finally, open “MapPoint Route Start Minutes After” and set the value to “18.” This represents
the average order preparation time. MapPoint uses this figure, along with the calculated
delivery time, to estimate the total time from order to delivery. Click the “Done” button when
finished.
USING MAPPOINT
Create the order in the following table as a Delivery order.
Access
Customer
Code Phone Number
10
2095551234
Menu Items
Chicken Salad
Tuna Salad
Coca-Cola
Diet Coke
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From the main POS screen, click the “Driver” button. Select the checkbox next to the order on
the lower half of the screen. Click the “See Map” button. MapPoint displays a map and written
directions to the customer‟s address (see Figure 15-2). Two printing options are available.
“Print Map” prints the map and written instructions as seen on the screen. “Print Detail” prints
a separate map that corresponds to each line in the printed instructions.
Click the “Print Map” button and the “Done” button. Select the order again by clicking the
checkbox next to it, and then select driver Robert Johnson. Click the “Departure” button.
Note: The maps print to the desktop printer. They cannot be printed to a receipt printer.
If the maps do not print, navigate to Back Office > Station Settings > Printer > Report
Printer and select your desktop printer as your report printer.
Figure 15-2
Viewing Delivery Order Status
Managers may view the status of deliveries by clicking the “Delivery Status” button on the
main POS screen.
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131
USING THE DELIVERY STATUS SCREEN
Click the “Delivery Status” button on the main POS screen. A manager must enter his or her
Employee Access Code. The Delivery Route Status window appears (see Figure 15-3). The
order number and dollar amount, order time, address, driver, departure time, time since order
placement, and time since departure display in this window. If MapPoint is in use, the driving
directions may also be displayed by clicking the “See Map” button.
When the driver returns and marks the order as delivered, it disappears from the list. Only
orders that are not yet complete appear on this screen.
Figure 15-3
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133
Chapter 16 — Quick Service
The Quick Service screen includes many differences from the normal Order Entry screen,
designed to make the ordering process faster. Cash transactions in particular are quicker in the
Quick Service Screen. This feature is ideal for fast food restaurant applications.
Using the Quick Service Screen
Navigate to Back Office > Station Settings > Quick Service and select the “Dine In Use
Quick Service Order Screen” checkbox. Click the “Save” and “Done” buttons.
The Quick Service screen incorporates many of the operational buttons, eliminating the extra
button clicks required to reach the separate screens containing these buttons when using the
normal Order Entry screen (see Figure 16-1).
The Quick Service screen‟s auto-logout feature automatically logs the user out upon the
completion of the order. This may also be handled manually by using the “Change Server”
button.
Now, navigate to Back Office > Station Settings > Quick Service and deselect the “Dine In
Use Quick Service Order Screen” checkbox. Click the “Save” and “Done” buttons.
Figure 16-1
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C H A P TE R 1 7 — R E C A L L P R O C E D U R E S
135
Chapter 17 — Recall Procedures
Whenever an order must be changed, use the Recall feature of Aldelo® For Restaurants.
Recall Operations
Recall an order when you must edit it to change the table number, add menu items, change the
number of guests, etc. There are several ways to recall an order in Aldelo® For Restaurants.
Create three Dine In orders, clicking the “Done” button of the Order Entry screen after each
one.
RECALL BUTTON
From the main POS screen, click the “Recall” button. When prompted for the Employee Access
Code, enter the same one used to create the orders. The Recall Order window displays (see
Figure 17-1).
Figure 17-1
136 A L D E L O ® F O R R E S TA U R A N TS TR A I N I N G MA N U A L
The Order Type may be filtered at the bottom of the screen. Click the “Dine In” button to see
only Dine In orders.
The “My Orders” button displays either the current server‟s orders or all server‟s orders. When
the button is depressed (the default state), only the current server‟s orders may be viewed.
The “Open Orders” button toggles between “Open Orders” and “All Orders.” Click the button
until “Open Orders” displays in the upper left of the screen.
The “Show List” button displays the orders in a list format, streamlining the screen by
eliminating the rest of the buttons from the display. This is a matter of personal preference.
In the Open Orders window, select the first order created (the oldest one based upon the time
field). Click the “Edit Order” button to return this order to the Order Entry screen.
SELECT TABLE NUMBER SCREEN
From the main POS screen, click the “Dine In” button. Select one of the occupied table buttons
to edit the order.
SELECT ORDER TO SETTLE
From the main POS screen, click the “Settle” button. On the Select Order To Settle screen,
click the “Recall” button next to one of the orders. The check appears in the Recalled Order
screen (see Figure 17-2). Note that with this method of order recall, the order may only be
printed. The “Edit Order” button does not display on the Recalled Order screen.
Figure 17-2
C H A P TE R 1 7 — R E C A L L P R O C E D U R E S
137
ORDER ENTRY “CHECKS” BUTTON
Whenever there are multiple checks at one table, the “Checks” button on the Order Entry
screen may be used to recall the orders.
Create two Dine In orders at the same table, clicking the “Done” button after each order. From
the main POS screen, click the “Dine In” button and select the table with multiple orders. Click
on one of the checks and click the “Edit” button to go to the Order Entry screen. From this
screen, click the “Checks” button. All of the checks associated with this table display, allowing
the user to select one by clicking it (see Figure 17-3). Click the “Edit” button to continue to the
Order Entry screen.
Figure 17-3
MISC > RECALL ORDER BUTTON
From the Order Entry screen, click the “Misc” button, and then the “Recall Order” button. The
Recall Order screen opens, allowing the user to select the order to edit.
BATCH TRANSFER
When a server‟s shift ends and he or she still has open orders, they may be assigned to another
server by using the “Batch Transfer” button on the Recall Order screen.
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From the main POS screen, click the “Recall” button. The Recall Order screen appears. Click
the “Batch Transfer” button. The Employee Access Code window displays. Here, the new
server must enter his or her access code. Enter “14” for Eleanor Powell. Click the “Enter”
button to transfer the orders to Eleanor.
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Chapter 18 — Void Procedures
Occasions may arise when an order must be voided. Careful thought should be given to the
security level required to perform a void. Servers or cashiers, if able to void orders, can give
away free meals to family and friends. The security level of a manager or above should be
required to void an order.
Void Operations
Enter an order into the system. From the main POS screen, click the “Void” button. Enter an
access code with a high enough security level to perform a void operation. The Open Orders
screen appears. If the order to be voided does not appear on the screen, disable the “My
Orders” button to see all employees‟ orders.
Select the order from the list. Enter the reason for the void on the following screen. If a
hardware keyboard is attached to this terminal, it may be used to type the reason, otherwise use
the on-screen keyboard. When done, click the “Finish” button (see Figure 18-1).
Figure 18-1
The following message box asks if you want to notify the kitchen or bar of the void (see Figure
18-2). Select “Yes” or “No.”
140 A L D E L O ® F O R R E S TA U R A N TS TR A I N I N G MA N U A L
Figure 18-2
If Inventory Depletion is enabled on the system, the final screen displays “Waste” or “No
Waste” (see Figure 18-3). If the order has already been prepared and is thrown out, click
“Waste.” If the order was voided before it was prepared, click “No Waste.”
Figure 18-3
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Chapter 19 — Cashier Operations
No Sale
A No Sale operation is the opening of the cash drawer outside of a sale transaction. The most
common reason for a No Sale is when a customer asks for change.
From the main POS screen, click the “No Sale” button. An employee with a sufficient security
level must enter his or her Employee Access Code to approve the No Sale.
Next, the No Sale Reason screen displays. Enter the reason for the No Sale and click the
“Finish” button (see Figure 19-1). The No Sale Alert screen appears. It displays the words “No
Sale” and the employee‟s name in very large letters so that it is easily visible from a distance.
Figure 19-1
Pay Out
A pay out is performed anytime money is removed from the cash drawer (other than a refund).
Use the “Pay Out” button to make general payouts, wage advances, and cash drops from the till.
142 A L D E L O ® F O R R E S TA U R A N TS TR A I N I N G MA N U A L
GENERAL PAY OUT
A General Pay Out is performed to pay petty amounts out of the cash till. The vendor does not
want to wait until a check can be issued. Examples include paying for newspapers, minor
repairs, and the purchase of inventory items that have run out.
From the main POS screen, click the “Pay Out” button. An employee with a sufficient security
level must enter his or her access code. Click the “General” button on the Pay Out Type screen.
Next, enter the information as seen in Figure 19-2. The description should include invoice
number and date, if applicable. Upon completion, click the “Finish” button. A receipt for the
pay out prints to the receipt printer.
Note: Most businesses require that the receipt and invoice be turned in with the
employee’s paperwork. This provides proof that the pay out was made legitimately.
Figure 19-2
WAGE ADVANCE
Employees sometimes ask for advances of their wages due to unforeseen circumstances. The
Wage Advance feature of Aldelo® For Restaurants accounts for the wage advance and
automatically deducts it from their normal payroll.
From the main POS screen, click the “Pay Out” button. Upon entering the Employee Access
Code, the Pay Out Type screen displays. Click the “Wage Advance” button. On the following
screen, select the button containing the employee‟s name.
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The Employee Wage Advance screen appears with the “Pay Out To” field pre-populated. Enter
$100.00 and the description of the pay out, then click the “Finish” button (see Figure 19-3).
Figure 19-3
MANAGER CASH OUT
Whenever too much cash accumulates in a cash drawer, the manager may perform a Manager
Cash Out to reduce the cash to a reasonable amount. The excess cash is usually placed in a safe.
The system prints two copies of the receipt: one for the manager and one for the cashier. The
cashier treats the receipt the same as cash when signing out.
Click the “Pay Out” button on the main POS screen. The manager must enter his or her
Employee Access Code. The Pay Out Type screen appears. Click the “Manager Cash Out”
button. Enter $500.00 in the Enter Manager Cash Out Amount window and click the “Enter”
button. Give a copy of the receipt to the cashier for use when balancing the cash drawer.
Issuing Refunds
The Refund feature of Aldelo® For Restaurants should be used anytime a refund is issued to a
customer.
Click the “Refund” button on the main POS screen. Enter the access code. The Refund screen
appears. Enter the Order # (optional), the Refund Amount, and the Reason for the refund (see
144 A L D E L O ® F O R R E S TA U R A N TS TR A I N I N G MA N U A L
Figure 19-4). Select the Refund Method by clicking the arrow next to the field to display the
drop-down list. Select the appropriate refund method from the list by clicking it. When done,
click the “Finish” button.
Figure 19-4
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Chapter 20 — Gift Card Procedures
Gift cards provide the restaurant owner a way to help stimulate customer loyalty. A customer
who buys a gift card for someone else is obviously pleased with the restaurant and wants to
introduce others to it.
Issuing Gift Cards
From the main POS screen, click the “Gift Certificate” button. Enter the Employee Access
Code to display the Gift Certificate screen (see Figure 20-1).
In the Account Number field, enter “101.” These numbers are usually found preprinted
consecutively on the gift certificates.
If the restaurant uses MSR Cards, place the cursor in the MSR Card field and swipe the card
through the reader.
Note: The MSR Card data is required if the Account Number field is not used.
Correspondingly, the Account Number is required if the MSR Card field is not used.
However, both may be used together.
Enter the expiration date, “12/31/2009.” The “/” button to the right of the field may be used to
type the slashes between the numbers. This field is optional.
In the Issued To field, enter “Paul Gentry,” and in the Presented By field, enter “Jim Newman.”
Both of these fields are optional.
Next, enter the dollar value of the gift card, “$100.00.” we are discounting this card by 20%, so
enter “$20.00” in the Discount field. Discounting the purchase price of the gift card gives the
customer a reason to buy it because he or she will save money by doing so. To issue a free card
to a customer, discount the entire amount.
If the customer wishes to purchase additional gift cards, click the “Add” button and fill in the
required data again for the new card. You can create as many gift cards as necessary in this
manner.
Finally, click the arrow next to the Payment Type field to display the drop-down list of
payment methods. Select “Cash” by clicking on it. Enter the amount tendered from the
customer and click the “Finish” button. The amount tendered must be sufficient to cover the
balance due or the Finish button does not become active.
If any change is due, the amount displays on the screen. A receipt for the transaction prints
unless the “Do Not Print Receipt” button is clicked before clicking the “Finish” button.
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Figure 20-1
Recharging Gift Cards
When a customer‟s gift card balance gets low, it can be recharged to add more value to it.
Click on the “Gift Certificate” button on the main POS screen. Enter the Employee Access
Code to display the Gift Certificate screen. Click the “Recharge” button. Select “Search by gift
card account number” as the desired search method (the search may also be performed by
swiping the MSR Card through the reader).
Continue the transaction as though it was a new gift card purchase. Enter “$50.00” in the Total
Amount field and “$10.00” in the Discount field. Select “Cash” as the Payment Type and enter
“$40.00” in the Amount Received field. Click the “Finish” button.
Checking Balances
From the main POS screen, type “101,” the account number of the gift card we just created
(there is no field displayed; just type the number on the keyboard when in the main POS
screen). Press the Enter button on your keyboard. The Gift Certificate Balance screen appears,
displaying the gift card balance, $150.00. If an MSR card was used to create the gift card,
swiping it through the reader while on the main POS screen yields the same information.
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Chapter 21 — Order Settlement Procedures
Cashier Settle Operations
An employee signed in as a cashier may settle orders. The cashier must have a cash drawer
open on a terminal before settling orders.
SETTLING IN THE MAIN POS SCREEN
The cashier may settle any order in the system, no matter who created it.
Enter an order for Eleanor Powell into the system (Employee Access Code “14”). When
finished, click the “Done” button. To settle an order in the main POS screen, click the “Settle”
button. The cashier, Joan Brodel, must enter her Employee Access Code (“3”).
The Select Order To Settle screen appears, displaying a list of all open orders (if the screen
displays “No Orders Found,” deselect the “My Orders” button). Click on the order that was just
created. The Settle Order screen appears (see Figure 21-1). Select a payment method.
Figure 21-1
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Payment by Cash
Click on the “Cash” button. The Cash Tendered screen displays (see Figure 21-2). Enter the
amount tendered in the field on the upper left corner of the screen and click the “Enter” button.
Alternatively, you may select one of the preset amount buttons (the bright green button
indicates the exact balance due). The change due amount appears on the screen and the receipt
prints. The system returns to the main POS screen.
Figure 21-2
Payment by Check
Create another order in Aldelo® For Restaurants. Settle the order by clicking the “Check”
button. The Check Scan screen appears (see Figure 21-3). Enter the bank routing number in the
appropriate field. This is a nine-digit number encoded on the lower portion of the check. As
soon as the ninth digit is entered, the Checking Account field becomes enabled. Enter the
checking account number and the driver license number in their respective fields.
Click the “Keyboard” button to the right of the field if you wish to enter the number by using
the onscreen keypad; otherwise, a hardware keyboard may be used. At any time, if a mistake is
made in entering the numbers into these fields, click the “Eraser” button to the right of the
“Keyboard” button to clear the entry.
Clicking the “Verify” button compares the check to the list of bad checks in the system. If there
is a previous bad check from the customer, the screen displays the Alert Code (Approval,
Declined, or Manager Attention). If not, the check-tendered screen appears. Select one of the
preset amount buttons or enter the check amount in the field and click the “Enter” button.
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Figure 21-3
Payment by Credit Card
If the restaurant uses a bank terminal to process credit card transactions, the procedure for
accepting payment by credit card is identical to that of accepting payment by cash. The user
should run the credit card transaction through the bankcard terminal and get approval before
entering the amount tendered.
If integrated credit card processing is used, the Credit Card Processing screen displays,
allowing the user to process the transaction internally through Aldelo® For Restaurants.
Payment by Gift Card
If the customer has a gift card to redeem, settle the order by clicking the “Gift Certificate”
button. The Gift Certificate screen displays. Select the search method by clicking the
appropriate button. When the gift card is found in the system, the order settles and the receipt
prints. A separate receipt also prints, showing the remaining balance left on the card.
If the prior balance on the gift card is insufficient to cover the check, the Settle Order screen
displays the balance due (see Figure 21-4). The gift card payment may be withdrawn and
another payment method chosen by clicking the “Gift Certificate” button, or the gift card may
be used and the balance paid by another method (cash, check, credit card, debit card, or another
gift card).
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Figure 21-4
In-House Charge Accounts
Customers may be setup with in-house charge accounts, enabling them to patronize the
restaurant and pay their accounts later. Navigate to Back Office > Activities > Customer
Activities > Maintain In House Charge Accounts to create and maintain in-house charge
accounts. Click the “New” button. The Maintain In House Charge Accounts window displays.
Create a new charge account by entering the requested information. Click the “Save” and
“Done” buttons. Now, create an order in Aldelo® For Restaurants and settle it by choosing the
“House Account” button on the Settle Order screen. The Customer Look Up Type screen
appears, giving the user several choices of method for finding the customer in the system. Click
on the “Phone” button and enter the phone number that was used when the customer account
was created. On the Review Customer Information screen, verify that the correct customer is
displayed and click the “Done” button.
On the Confirm Action screen, click the “Yes” button. Click the “Enter” button on the Enter
Charge Tender window to accept the default amount tendered and complete the transaction (see
Figure 21-5).
Note: The default amount in the Enter Charge Tender field equals the Total Due for the
guest check. A lesser amount may be entered in the field and the balance paid by another
method. However, a greater amount may not be entered into this field, as no change is
allowed to be given when settling an order as a House Account.
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Figure 21-5
Complimentary Meals
The “Complimentary” button of the Settle Order Screen allows the user to discount a guest
check by any amount, up to and including the full total due. This button has a security setting
attached to it, allowing management to limit its use to managers and above, if desired.
Enter the order in the following table into Aldelo® For Restaurants as a Dine In order. Click the
“Done” button when finished.
A c c e s s
C o d e
1 4
G
u e s t s
2
M
e n u
It e m
C h ic k e n
T u n a
s
S a la d
S a la d
C o c a - C o la
B u d w e is e r
A p p le
V a n illa
Ic e
P ie
C r e a m
Now, recall the order using “3” as the Employee Access Code when prompted (cashier Joan
Brodel). Select the order from the list of open orders and settle it by clicking the
“Complimentary” button. Enter “$20.00” in field of the Enter Complimentary Amount screen.
The new balance due is shown. Settle the new balance due as a cash payment. Orders settled as
“Complimentary” are considered cash discounts and are displayed in reports as such.
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Note: In Back Office > Store Settings > Other > Taxes > Other Options, there is a setting
to determine if the discount is applied after the taxes. Leaving the checkbox blank applies
the taxes to the pre-discounted amount. Selecting the checkbox reduces the tax amount on
the total order by applying tax to the discounted amount. If the residual balance due is
not as expected, check this setting (a similar setting is available for applying credit after
taxes).
Charging to a Room
An order may be settled by charging it to the customer‟s room. This requires that the Aldelo®
Hotel Integrator be enabled.
Settling from the Order Entry Screen
Using the “Settle” button in the Order Entry screen simultaneously sends the order to the
kitchen and moves to the Settle Order screen, eliminating the steps of clicking the “Done”
button and recalling the order.
Settling Using Staff Bank
SETTING UP STAFF BANKING
From the main POS screen, navigate to Back Office > Store Settings > Revenue > Cashier
tab and select the Enable Staff Banking checkbox. Click the “Save” and “Done” buttons.
Next, click Setup > Employee Setup > Employee Files and select Eleanor Powell. Click the
Payroll tab and select the Use Staff Bank checkbox. Click the “Save” and “Done” buttons.
From the main POS screen, click the Time card button and enter Eleanor‟s Employee Access
Code (“14”). Click the “Stay” button, then the “Clock In” button (if the “Clock In” button is
missing from the screen, Eleanor must first clock out and then clock in again). After clocking
in, select the “Start Staff Bank” button. Enter $100.00 in the Enter Staff Bank Start Amount
window. On the Confirm Action screen, click “Yes” to confirm that the start amount was
provided by the restaurant. Finally, click the “Close” button. Eleanor Powell is now setup to
use Staff Bank.
SETTLING
When an employee uses Staff Bank, the Order Entry screen looks different from normal. The
Settle” and “Cash Tender” buttons disappear, replaced by a “Staff Bank” button (see Figure 216).
Create an order in Aldelo® For Restaurants, using “14” as the Employee Access Code. Click
the “Done” button when finished. Recall the order and click the “Pay To Staff Bank” button on
the Recalled Order screen. Select the payment method and settle the order. Click the “Done”
button on the Change screen.
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A Staff Bank order may also be settled directly from the Order Entry screen by clicking the
“Staff Bank” button. Like the Settle button of the Order Entry screen, this moves the order
directly to the Settle Order screen and sends the order to the kitchen at the same time.
Figure 21-6
Settling Using Driver Money Drop
Create two delivery orders in Aldelo® For Restaurants, clicking the “Done” button after each.
Next, from the main POS screen, click the “Driver” button. Select both orders, click on one of
the drivers to deliver them, and then click the “Departure” button.
Now, click on the name of the driver assigned to make the delivery to enable the “Arrival”
button. Click it, and on the Confirm Action screen, click the “Yes” button to indicate that the
delivery orders have arrived. Click the “OK” button on the Driver window, and then the
“Money Drop” button on the Driver screen.
Enter the Employee Access Code for the driver. The total money due for both orders displays
on the Driver Money Drop Report screen. Click the “OK” button.
The Cashier Login screen displays next. Enter the Employee Access Code for a cashier. On the
Money Count screen, enter the cash received from the delivery customers (see Figure 21-7).
The total due displays in the title bar. The entries may be made by denomination, or the total
may be entered by clicking the “Additional Cash” button. Click the “Finish” button when done.
Confirm that the money count is finished and acknowledge that the money drop is complete.
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Note: Before using the Money Drop feature of Aldelo® For Restaurants, the user must
settle all orders separately that were paid by methods other than cash.
Figure 21-7
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Chapter 22 — Closing Procedures
Closing the Cash Drawer
Before a cashier clocks out, his or her cash drawer must be counted and closed. A physical
count of the receipts is performed and balanced against the expected amount. Any discrepancy
is reported as an amount over or short.
CASHIER SIGN OUT
Click the “Cashier Out” button on the main POS screen and enter the Employee access code for
the cashier who is signing out. On the Select Cash Tray For Cashier Sign Out screen, click the
button for the cash tray corresponding to this cashier. The Money Count For Cashier Out screen
displays (see Figure 22-1).
Figure 22-1
Verify the amount of each check and charge slip in the cash drawer, and click the checkbox
next to the corresponding amount listed in the Checks and Charges columns on the screen. If
there is a check or charge slip that is not listed on the screen, enter the amount in the
appropriate field at the top of each column and click the “Add” button.
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Next, perform a physical count of each denomination of bill and coin, entering the quantity of
each in the appropriate Qty field of the Cash column. Be sure to enter the quantity of each coin
or bill, not the total dollar amount. The total is calculated automatically, the product of the
denomination and the quantity.
Click the “finish” button when done and verify that the money count is finished. The Register
Discrepancy window appears, displaying the discrepancy amount (see Figure 22-2). A
Discrepancy Note must be entered in order to enable the “Approval” button. Clicking the
“Approval” button displays the Manager Login screen. A manager level employee must enter
his or her Employee Access Code to approve the reason for the discrepancy.
Figure 22-2
Finally, the Withdraw Amount screen appears, displaying the amount of cash to remove from
the cash tray to deposit to the bank. Removing this amount from the cash tray leaves the exact
starting balance for the next cashier‟s use. Click the “Done” button when finished.
Note: The Adjust Gratuity and Gratuity Amount screens may display immediately after
the user selects the cash tray to close. Use these screens to adjust gratuities by
highlighting an order and clicking the “Adjust Gratuity” button. These screens only
appear if credit card integration is used with Aldelo® For Restaurants.
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QUICK CASHIER SIGN OUT
The Quick Sign Out feature of Aldelo® For Restaurants allows the user to switch the cash tray
out of a busy station and into a station located in a manager‟s office so that the money count
may be completed in a safer environment.
From main POS screen, click the “Cashier Out” button and enter the cashier‟s Employee
Access Code. Select the cash tray to close. On the Money Count screen, click the “Cancel”
button. On the Confirm Action screen, select “Yes” to exit without saving. Next, select “Quick
Sign Out (No Money Count Performed).” When the cash tray is signed out, it may only be
signed in again by the same employee. Click the “Revert Quick Cashier Out” button to assign
this cash tray to the new station.
CLOSING STAFF BANK
To close Staff Bank, all orders must first be closed or transferred to another server.
To close Staff Bank, click the “Time Card” button on the main POS screen and enter the
Employee Access Code. On the Employee Time Card screen, click “End Staff Bank.” The Staff
Bank Liability Report window displays. Click either the “Print” or “OK” button to continue to
the Money Count screen.
From this point forward, the procedure is identical to that of a cashier sign out, except that the
Withdraw Amount screen does not display.
Note: If the starting amount for the employee using Staff Bank is provided by the
restaurant, this starting amount is included in the figure of total money expected from the
employee. If the employee provided the starting amount, only the net money collected is
included in this figure.
Clocking Out
Any orders that an employee is responsible for must be settled or transferred to another server
before he or she may clock out. These instructions also assume that the employee is clocked in.
Click the “Time Card” button on the main POS screen and enter the Employee Access Code.
Click the “Clock Out” button. The Clock Out Time screen appears (see Figure 22-3). Click
“Yes” to acknowledge the clock out time displayed.
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Figure 22-3
Closing Report
A Closing Report may only be run if all employees are clocked out. This report should be run
every day.
From the main POS screen, click the “Operations” button. Enter “12” when prompted for the
Employee Access Code (George Murphy). Click the “Revenue Center” button, and then the
“Closing Report” button. Select the report date and click the “select” button. When asked if you
want to review the Access Denied logs, choose “Yes.”
The Daily Closing Report displays on the screen (see Figure 22-4). Scroll through it using the
arrow buttons at the bottom of the screen to become familiar with it. The Access Denied logs
are near the bottom of the report. If you have a printer attached to your system, click the “Print”
button to create a hard copy of the report.
Employee Time Cards, Gratuity Recap, and Tender Details are hidden from this report by
default. To display any of these, navigate to Back Office > Help > Technical Support and
press the F10 button on your keyboard to display the Registry Settings screen. All three of these
reports are listed under “Daily Close.” Edit the Key Values as necessary.
C H A P TE R 2 2 — C L O S I N G P R O C E D U R E S
Figure 22-4
159
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Chapter 23 — Manager Operations
Time Cards
EDITING TIME CARDS
Sometimes, employee time cards must be corrected. To do so, Click the “Time Card” button on
the main POS screen, and then the “Edit Time Cards” button. Select William Yarborough from
the list at the left side of the Edit Unpaid Time cards screen (see Figure 23-1).
Highlight one of the dates below the list of names. The Clock In and Clock Out times appear.
Click the Clock Out time on the upper right and add five minutes to it by using the arrow
buttons near the bottom of the screen. When complete, click the “Save” and “Done” buttons.
Note: If the gratuity amount reported is incorrect, it may be changed in this window by
clicking the “Tips” button and keying in the new amount.
Figure 23-1
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Orders
RE-OPENING AN ORDER (REVERTING)
Changes may be made to closed orders by re-opening them. This should require a manager
security level.
Perform the necessary steps to create an order and settle it. From the main POS screen, click the
“Recall” button. Enter “8” when prompted for the Employee Access Code (Eugene Kelly).
Deselect the “My Orders” button and click the “Open Orders” button to display all orders
(settled and open) on the screen.
Select the first settled order from the list to re-open it. On the Recalled Order screen, click the
“Re-Open Check” button. Confirm on the next two screens. The Recalled Order screen displays
the re-opened order (see Figure 23-2). If desired, click the “Edit Order” button to make changes
to this order.
Figure 23-2
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Cash Drawers
RE-OPENING A CASH DRAWER
A cash drawer less than three days old may be re-opened to make needed adjustments. Under
no circumstances may a cash drawer three or more days old be re-opened.
From the main POS screen, click the “Operations” button and enter “12” for the Employee
Access Code. Next, click the “Revenue Center” button, and then the “Re-Open Cashier” button.
Confirm the re-open operation, and then select the cashier tray to re-open. Click “Yes” to
confirm the re-open.
Note: To ensure you re-open the correct cash tray, select the tray by the “Liab. #.”
Operations Center
RECEIVE PAYMENTS
Clicking the “Receive Payments” button on the Operations screen allows the user to accept
payment for bad checks or in house charge accounts.
Pay In House Charges
When a customer wishes to make a payment against his In House Charge Account, navigate to
Operations > Receive Payments and click the “Pay In House Charges” button. Select the
customer lookup method and enter the required information. The In House Charge Payment
screen appears displaying the customer‟s records (see Figure 23-3). Select the appropriate
payment method button and enter the amount tendered. If the entered amount is greater than the
total amount due, the system shows the change due the customer. Partial payments may also be
made.
Pay Bad Checks
When a customer wishes to reimburse the restaurant for a bad check, navigate to Operations >
Receive Payments and click the “Pay Bad Checks” button. Select the check from the following
screen to display the Receive Bad Check Payment screen (see Figure 23-3). Select the Payment
Source and the Payment Method from their respective drop-down lists and click the “Finish”
button.
Enter the amount received on the next screen and click the “Enter” button. Any change due
displays on the following screen.
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Figure 23-3
Auto Pay All Open Deliveries
To use this feature, the “Blind Cashier Close Out” checkbox must be checked under the Back
Office > Store Settings > Revenue > Cashier tab.
In Aldelo® For Restaurants, create several delivery orders and mark them as delivery completed
but do not settle them. From the main POS screen, navigate to Operations > Receive
Payments and click the “Auto Pay All Open Deliveries” button. The Auto Pay All Open
Deliveries screen displays, asking the user to confirm the action. Click the “Yes” button to
complete the payment.
Navigate to Back Office > Store Settings > Revenue > Cashier and deselect the “Blind
Cashier Close Out” checkbox.
REVENUE CENTER
This button on the Operations Center screen enables a manager to transfer orders to the next
day (when in 24 Hour Operation Mode) and prepare bank deposits, as well as view and print a
multitude of reports (see Figure 23-4). Access it by clicking the “Operations” button on the
main POS screen.
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Figure 23-4
Closing Report
The Closing Report lists all sales and other important information necessary for closing the
accounting day. Please see “Closing Report” in Chapter 22 of this manual for detailed
information.
Next Day Transfer
When a restaurant is open 24 hours per day, an arbitrary time is chosen to close the accounting
period for one day and begin the accounting period for the next day. Any orders open at this
time must be transferred to the next business day.
From the main POS screen, navigate to Operations > Revenue Center and click the “Next
Day Transfer” button. The Next Day Transfer screen appears, asking you to confirm the
transfer of all open orders to the next business day (see Figure 23-5). Click the “Yes” button to
complete the transfer.
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Figure 23-5
Register Report
The activity of all registers for a specified date is shown on the Register Report.
From the main POS screen, navigate to Operations > Revenue Center and click the “Register
Report” button. Select the desired date from the date picker screen and click the “select”
button. The report displays, allowing the user to view it on the screen or print a hard copy.
Bank Report
The Bank Report (also known as the Bank Liability Report) summarizes the activity of a
cashier or staff bank employee.
From the main POS screen, navigate to Operations > Revenue Center and click the “Bank
Report” button. The Enter Bank Report # screen displays. Enter the bank report number. The
Bank Report number may be found on the register report (see previous section). Click the
“Enter” button to display the report (see Figure 23-6). A hard copy of the report may be printed
by clicking the “Print” button.
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Figure 23-6
Bank Deposit
From the main POS screen, navigate to Operations > Revenue Center and click the “Bank
Deposit” button. The Money Count For Bank Deposit screen displays (see Figure 23-7). On this
screen, confirm the checks received from customers by checking them off the list, and then
enter the count of each denomination of bill and coin to be deposited to the bank. A Money
Count report, Checks List, and Bank Deposit Slip print to the selected printer.
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Figure 23-7
Gift Certificate List
From the main POS screen, navigate to Operations > Revenue Center and click the “Gift
Certificate List” button. The Gift Certificate List Report screen appears, displaying all gift
certificates that have been issued (see Figure 23-8).
Click the “Export” button. A tab-delimited text file is created and sent to the Reports folder in
Aldelo® For Restaurants. It may be viewed and edited in Microsoft Excel.
A copy may also be printed by clicking the “Print” button.
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Figure 23-8
Cust. Credit List
From the main POS screen, navigate to Operations > Revenue Center and click the “Cust.
Credit List” button. The Customer Credit List Report appears, displaying a list of all customer
credits. The list may be exported or printed.
Order Pmt List
From the main POS screen, navigate to Operations > Revenue Center and click the “Order
Pmt List” button to display a list of orders, payment methods, and tender amounts for the
period selected. The list may be exported or printed.
Bad Check List
From the main POS screen, navigate to Operations > Revenue Center and click the “Bad
Check list” button. The Bad Check List window displays (see Figure 23-9). Here the user may
view, enter, or edit bad checks. Selecting the “Show All Checks” checkbox displays all bad
checks, including those that have eventually cleared.
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Figure 23-9
Daily Receipt Summary
From the main POS screen, navigate to Operations > Revenue Center and click the “Daily
Receipt Summary” button. Every receipt for the selected date prints in a condensed format to
save paper. The report can only be printed; it cannot be displayed. Print this report only if
absolutely necessary, as it is very long and uses quite a lot of paper. Before using this feature,
be sure that the printer is loaded with sufficient paper to print the entire report.
Z Report
A Z Report‟s Grand Total shows the cumulative total of all positive transactions that have been
entered into the system since it was first installed. This number cannot be changed for any
reason. This is a security measure and is required by law in some jurisdictions.
From the main POS screen, navigate to Back Office > Help > Technical Support and click
the F10 button on your keyboard to display the Registry Settings screen. In the Key Name
column, scroll down to “Special Z Report” and change the Key value to “Yes” by clicking the
“Edit” button. Return to the Revenue Center screen and click the “Z Report” button.
Before a Z Report can be run, all orders must be closed and all cashiers, including employees
who are using Staff Bank, must be signed out.
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From the main POS screen, navigate to Operations > Revenue Center and click the “Z
Report” button. Next, click the “Create „Z‟” button to display the report (see Figure 23-10). Use
the arrow buttons at the bottom of the window to scroll through the report. Click the “Print”
button if you want a hard copy of the report.
Figure 23-10
Re-Open Cashier
Cash drawers that are closed may be re-opened to make any necessary adjustments Please see
Cash Drawers (Re-Opening a Cash Drawer) in Chapter 23 of this manual for details.
Re-Open Deposit
From the main POS screen, navigate to Operations > Revenue Center and click the “Re-Open
Deposit” button. Enter the deposit slip number. If found, the deposit re-opens, allowing
adjustments to be made.
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FREQUENT DINERS
New Freq. Diner
From the main POS screen, navigate to Operations > Frequent Diners and click the “New
Freq. Diner” button. Enter the customer‟s phone number. If an account already exists under that
phone number, an Account Already Established window appears. If an account does not
already exist, the New Freq. Diner window displays (see Figure 23-11). Enter the required
information and click the “Finish” button to add the new frequent diner.
Note: When a new frequent diner is created, a new customer record is created as well.
Figure 23-11
Track Order
The Track Order feature of Aldelo® For Restaurants is used to link orders to members of the
Frequent Diner program.
From the main POS screen, navigate to Operations > Frequent Diners and click the “Track
Order” button. Enter the customer‟s phone number, and then enter the order number. The Order
Already Tracked screen displays if the order has already been linked to one of the frequent
diners. If not, the order is added to the frequent diner‟s account.
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Redemption
From the main POS screen, navigate to Operations > Frequent Diners and click the
“Redemption” button. Enter the customer‟s phone number and the amount of credit to be given
to the customer. A Freq. Diner Credit slip is printed on the receipt printer and the tracked
information for the frequent diner is reset to zero (the Tracked Count and the Tracked Amount).
The customer may use the face value of this slip to pay for a future order.
Note: If the Enforce Create Freq. Diner Reward checkbox is selected in Back Office >
Store Settings > Staff / CRM and the fields below are populated with the appropriate
information, redemption of a frequent diner’s award will occur automatically.
Freq. Diner Acct. List
From the main POS screen, navigate to Operations > Frequent Diners and click the “Freq.
Diner Acct. List” button. The Frequent Diner Accounts Report screen appears, displaying the
information for all customers with frequent diner accounts. Whenever a redemption is made
from a customer‟s account, the Tracked Count and the Tracked Amount are reset to zero.
IN HOUSE CHARGE
The In House Charge screen allows the user to maintain the restaurant‟s In House Charge
accounts.
Maintain In House Accounts
The Maintain In House Charge Accounts screen allows the user to add new or edit existing in
house charge accounts.
From the main POS screen, navigate to Operations > In House Charge and click the
“Maintain In House Charge Accounts” button.
To add a new in house charge customer account, click the “New” button and enter the
requested information. When finished, click the “Save” and “Done” buttons. Please note that
the fields in bold are required information.
To edit an existing in house charge account, click on the “Maintain In House Charge Accounts”
button to display the Maintain In House Charge Accounts screen (see Figure 23-12). Click on
an existing name in the list. Edit the information as required and click the “Save” and “Done”
buttons when finished.
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Figure 23-12
Create In House Statements
Use the Create In House Statements feature of Aldelo® For Restaurants to prepare account
statements for your in house charge customers. The use of this feature assumes that In House
accounts have been created and that the accounts show prior activity.
From the main POS screen, navigate to Operations > In House Charge and click the “Create
In House Statements” button. Select the checkbox next to one of the accounts listed on the In
House Charge Account List screen. Multiple accounts may be selected or they may all be
selected simultaneously by clicking the “Select All” button. Click the “Done” button to display
the results.
If multiple accounts were selected, use the “<<Previous” and “Next>>” buttons to navigate
through the data. The statements may be printed by using the print buttons. Click the “Close”
button when finished.
In House Account List
From the main POS screen, navigate to Operations > In House Charge and click the “In
House Account List” button to display the In House Charge Accounts Report screen. The report
lists all in house charge accounts, past and present (see Figure 23-13).
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Figure 23-13
Customer Files
From the main POS screen, navigate to Operations > In House Charge and click the
“Customer Files” button. The Maintain Customer Records screen displays. On this screen,
customer records may be reviewed or edited, and new customer records may be created.
Whenever changes are made or new records created, click the “Save” and “Done” buttons when
finished.
INVENTORY ACTIVITIES
Shopping List
When using the Automatic Inventory Depletion feature of Aldelo® For Restaurants, if the
quantity of an inventory item falls below the minimum Pack Size Re-order Point, the item is
added to the Shopping List (see Figure 23-14). Management uses this list to create vendor
orders to replenish inventory items to acceptable levels.
From the main POS screen, navigate to Operations > Inventory Activities and click the
“Shopping List” button to display the report.
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Figure 23-14
New PO
From the main POS screen, navigate to Operations > Inventory Activities and click the “New
PO” button to display the New Purchase Order window. Use this screen to create new purchase
orders when ordering inventory from vendors.
Review PO
From the main POS screen, navigate to Operations > Inventory Activities and click the
“Review PO” button. Use this feature to review purchase orders that have already been created.
Select the purchase order to be reviewed from the list of the Purchase order Selection window.
Click the “Review” button to display the purchase order on the screen.
Receive Items
When an order arrives from a vendor, it must be received into inventory to allow the system to
calculate quantities on hand and the costs per quantity.
From the main POS screen, navigate to Operations > Inventory Activities and click the
“Receive Items” button. Select a date in the Earliest PO Date field and click the arrow next to
the Purchase Orders field. Select the purchase order from the drop-down list to display the list
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of received inventory items (see Figure 23-15). Review the items. If everything is correct, click
the “Finish” button.
If changes must be made, select the inventory item from the list and click the “Edit” button.
Make the necessary changes on the Receive Inventory Item Editor screen and click the “Done”
button.
Items may be added to or removed from the list by clicking the appropriate button at the bottom
of the Receive Inventory Items window.
Click the “Finish” button to complete the procedure.
Figure 23-15
Phy. Count Sheet
From the main POS screen, navigate to Operations > Inventory Activities and click the “Phy.
Count Sheet” button. Use this feature to create a list of all inventory items, to use when
preparing a physical inventory count (see Figure 23-16). The list may be viewed, printed, or
exported.
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Figure 23-16
Phy. Inv. Count
Use this feature to enter the physical inventory count into the system. This assumes that a
physical inventory count has already been performed.
From the main POS screen, navigate to Operations > Inventory Activities and click the “Phy.
Inv. Count” button. On the Physical Inventory Count screen, click on an inventory item and
enter the new quantity. When all items have been updated, click the “Record” button.
If a barcode scanning device is used to receive the inventory, export the information from the
device to the computer as a text file. Click the “Inv. Download” button and navigate to the file
to download. Click the “Download” button to complete the process.
Inv. Prep Forecast
The Inv. Prep Forecast feature of Aldelo® For Restaurants creates a report, based on past
inventory usage, which forecasts the quantities of inventory use to prepare for. The use of this
feature assumes that menu recipes and inventory depletion figures have already been defined.
From the main POS screen, navigate to Operations > Inventory Activities and click the “Inv.
Prep Forecast” button. Select the appropriate date on the date picker screen and click the
“Select” button. The Inventory Preparation Forecast For Kitchen/Bar screen displays the
inventory items to prepare, including the pack size quantity and the recipe units quantity. The
report may be viewed, printed, or exported to a text file.
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Note: These estimates are based upon up to six weeks of historical data. Past experience
cannot predict with 100% certainty exact usage quantities.
Inventory Items
From the main POS screen, navigate to Operations > Inventory Activities and click the
“Inventory Items” button. This is a shortcut to the Inventory Items screen, where inventory
items may be viewed, edited, or added. Whenever changes are made, click the “Save” and
“Done” buttons to complete the procedure.
Menu Recipe Editor
From the main POS screen, navigate to Operations > Inventory Activities and click the
“Menu Recipe Editor” button. This is a shortcut to the Menu Recipe Editor screen, where menu
recipes may be added, removed, or edited. Click the “Save” button whenever changes are made.
Click the “Close” button when finished.
OTHER TOOLS
The Other Tools section groups several more Back Office shortcuts and a few options that do
not appear anywhere else in Aldelo® For Restaurants.
Caller ID Log
This feature assumes that Caller ID is configured properly and in use.
From the main POS screen, navigate to Operations > Other Tools and click the “Caller ID
Log” button. The Caller ID Logs screen displays information about received calls. Select a call
from the list and click the “Details” button. Click the “Done” button when finished.
Caller ID Switch
From the main POS screen, navigate to Operations > Other Tools and click the “Caller ID
Switch” button to activate or deactivate Caller ID in the software.
Customer Incidents
The Customer Incidents feature allows the user to record the phone number of a customer
whose order resulted in wasted product. It may have been a crank call, an order that was never
picked up, an order that was delivered to an address where nobody was not home, etc.
To record the customer phone number, from the main POS screen, navigate to Operations >
Other Tools and click the “Customer Incidents” button. Enter the phone number. The New
Customer Incident screen appears (see Figure 23-17). Enter the order number, check the
“Waste” checkbox (if waste occurred), and enter the details of the incident. It is important to be
as precise as possible here, as management must decide whether to allow future sales to this
customer based on this information. Click the “Finish” button to record the information.
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In the future, if the customer calls again, a “Customer Incidents” button appears on the
Customer Information screen while the user enters a Take Out or Delivery order. The button
flashes to draw the user‟s attention. Clicking the button displays the details of the incident,
allowing the user to decide whether or not to accept the order.
Figure 23-17
Assign Table
The Assign Table feature allows a manager to assign tables to employees. From the main POS
screen, navigate to Operations > Other Tools and click the “Assign Table” button. The Dine
In Tables screen appears (see Figure 23-18). Select a server from the drop-down list and click
on the tables to assign to the server. Repeat the procedure for the other servers. When finished,
click the “Assign Table” button and the “Close” button.
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Figure 23-18
To Training Mode
The Training Mode of Aldelo® For Restaurants enables the terminal to be used to train
employees on using the system without recording any orders in the live database. A training
database is used during training mode and the system switches back to the live database when
the training session ends.
From the main POS screen, navigate to Operations > Other Tools and click the “To Training
Mode” button. Click “Yes” on the Training Mode screen to confirm that you wish to start
Training Mode. The caption on the button now says “To Live Mode.” Clicking the button again
reverses the procedure, putting the system back into Live Mode.
Note: If your training database file is outdated, go to your Aldelo For Restaurants
Databases folder and delete the file “Training.mdb.” A new training database is created
based upon the current information in your live database file. Do not delete any other
files in this folder.
Edit Work Schedule
From the main POS screen, navigate to Operations > Other Tools and click the “Edit Work
Schedule” button. This is a shortcut to the Employee Schedules window. Here a manager may
create or edit employee work schedules.
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Add Cash To Bank
This feature allows a manager to add additional cash to the start amount of a Cashier or an
employee using Staff Bank.
From the main POS screen, navigate to Operations > Other Tools and click the “Add Cash To
Bank” button. Enter the Bank Liability Number for the cashier account. Enter the amount to
add. A message displays if the operation is successful.
Calculator
The Calculator button in the Other Tools window is a shortcut to the Windows Calculator tool.
From the main POS screen, navigate to Operations > Other Tools and click the “Calculator”
button. The Microsoft Calculator displays (see Figure 23-19). Close the calculator by clicking
the red “X” button when finished.
Figure 23-19
Emp. Still Working
The Emp. Still Working feature of Aldelo® For Restaurants gives the user an easy way to check
which employees are still on the time clock.
From the main POS screen, navigate to Operations > Other Tools and click the “Emp. Still
Working” button. The Employee Still Working Report displays, showing a list of all employees
who are still clocked in (see Figure 23-20).
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Figure 23-20
Driver Summary
The Driver Summary feature generates a report listing the number of deliveries, the net sales,
and the delivery commission for each driver.
From the main POS screen, navigate to Operations > Other Tools and click the “Driver
Summary” button. The Driver Delivery Summary Report displays (see Figure 23-21). The
report may be printed or exported to a text file.
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Figure 23-21
Open Order Report
The Open Order Report feature lists all the servers and the open orders for each of them.
From the main POS screen, navigate to Operations > Other Tools and click the “Open Order
Report” button. The Open Order Report displays orders that have not yet been settled (see
Figure 23-22).
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Figure 23-22
Menu Item Sales By Category
This feature of Aldelo® For Restaurants generates a report showing the sales by category, menu
item, and quantity of each. A separate section also lists the same information by server. The
report may be filtered to show sales for only one category or sales for all categories.
From the main POS screen, navigate to Operations > Other Tools and click the “Menu Item
By Sales Category” button. Select a specific category from the drop-down list of the Specific
Menu Category Sales Report window, and then click the “Report” button. The report displays
on the screen (see Figure 23-23). It may be printed or exported to a text file.
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Figure 23-23
Sales By Category Report
The Sales By Category Report generates a report that shows the total sales for each category, as
well as percentages of the total sales for each category.
From the main POS screen, navigate to Operations > Other Tools and click the “Sales Report
By Category” button to display the report (see Figure 23-24). The report may be printed or
exported to a text file.
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Figure 23-24
Sales By Menu Item Report
The “Sales By Menu Item Report” button provides the user with a shortcut to the same report
available from the Back Office. It shows the sales amount, the percentage of the total, and the
quantity of each item sold.
From the main POS screen, navigate to Operations > Other Tools and click the “Sales By
Menu Item Report” button to display the report (see Figure 23-25). The report may be printed
or exported to a text file.
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Figure 23-25
Server Gratuity Report
This feature generates a report that displays the total sales and received tips for each employee,
as well as the tip percentage of total sales.
From the main POS screen, navigate to Operations > Other Tools and click the “Server
Gratuity Report” button. The Server Gratuity Report displays (see Figure 23-26). The report
may be printed or exported to a text file.
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Figure 23-26
189
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Chapter 24 — Maintenance Activities
The sections of this chapter may be found under the Activities menu item by navigating to
Back Office > Activities from the main POS screen.
General Activities
PAY EMPLOYEES
Aldelo® For Restaurants generates a report that lists the hours worked and earnings of each
employee. This report can be used to prepare your restaurant‟s payroll.
From the main POS screen, navigate to Back Office > Activities > General Activities and
click on “Pay Employees (Payroll)”. The Pay Employees (Payroll Preparation Report) screen
displays (see Figure 24-1). Select an employee to be paid and click the “>” button to move the
name to the selected list. To pay all employees, click the “>>” button to move all the employees
to the selected list simultaneously. Enter the Pay Period End Date in the format
MM/DD/YYYY.
If any extra pay is due an employee above and beyond his or her normal wages, select the
employee from the list on the right of the screen and click the “Additional” button. Key in the
extra pay and click the “Enter” button.
Next, click the “Preview” button. Here you may preview the report for accuracy. The report
may be printed or exported to a text file. When you are satisfied that everything is correct, click
the “Pay” button to generate the payroll.
If mistakes are discovered after a payroll has been generated, click the “Undo Last Payroll”
button. This feature will only erase the last payroll from the system. Any payroll prior to the
last one may not be removed.
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Figure 24-1
NEW LOCAL E-MAIL
Aldelo® For Restaurants includes an internal e-mail system that can be used to communicate
with employees. The system stores messages internally, and does not communicate with the
internet.
From the main POS screen, navigate to Back Office > Activities > General Activities and
click on “New Local E-mail.” The New Local E-mail Message screen appears (see Figure 242).
Select the employees to receive the e-mail by clicking the checkboxes next to their names.
Alternatively, groups of employees may be selected by choosing their job description from the
drop-down list.
Next, the employee from whom this message is being sent should select his or her own name
from the drop-down list on the top right of the window.
Finally, type the message into the message field either by using the “Keyboard” button or your
hardware keyboard. When finished, click the “Send” button.
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Figure 24-2
REVIEW LOCAL E-MAIL
Managers may review the internal e-mail communications between their employees, if desired,
to make sure the system is used for legitimate business purposes. This procedure assumes that
e-mails have been created in the system.
From the main POS screen, navigate to Back Office > Activities > General Activities and
click on “Review Local E-mail.” Since access to the Back Office screen requires a manager‟s
security level, only management personnel should be able to reach this screen. The Local Email Viewer screen displays (see Figure 24-3).
Click on one of the names on the list of employees who have e-mail, and then click on the
“Read E-mail” button. If there is more than one e-mail for this employee, select a name from
the list on the left to display the message.
After reading all messages, they may all be deleted by selecting the Delete All Read E-mail
Messages checkbox. Click the “Done” button when finished.
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Figure 24-3
VIDEO SURVEILLANCE CONTROL CENTER
To use this feature of Aldelo® For Restaurants, a webcam must be installed and the Enable
Video Surveillance Captures checkbox under the General tab in Station Settings must be
checked.
From the main POS screen, navigate to Back Office > Activities > General Activities and
click on “Video Surveillance Control Center.” The Video Surveillance Control Center screen
appears (see Figure 24-4). Click the “Snapshot” button to capture a picture of the current view.
Click the “Preferences” button. A series of checkboxes allows the user to disable the picture
capture feature when certain events occur. Note that enabled is the default state for each of
these events. Selecting the checkbox disables the picture capture for that event.
Next, there are four Camera Settings buttons, “Compression,” “Display,”, “Format,” and
“Source.” Use these buttons to adjust the camera settings for the best picture quality.
At the bottom of the window are two options for deleting pictures. Enter “30” in the Delete All
Surveillance Pictures When Older Than (Days) field. When pictures reach 31 days old, they are
deleted. Clicking the “Delete All Surveillance Pictures Now” button removes all pictures from
the system. Use this feature with caution; the process is irreversible.
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Figure 24-4
VIDEO SURVEILLANCE REVIEW BROWSER
The Video Surveillance Review Browser feature allows the manager to review the pictures
captured by the system.
From the main POS screen, navigate to Back Office > Activities > General Activities and
click on “Video Surveillance Review Browser.” The Video Surveillance Review Browser
window opens (see Figure 24-5). Open the Look In drop-down list and select the type of picture
to review. Next, select the individual picture to display from the list at the bottom of the screen.
The picture displays in the window at the top of the screen. When finished, click the “Done”
button.
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Figure 24-5
CREATE MENU ITEM LABELS
The Menu Item Label Generator feature of Aldelo® For Restaurants allows the user to create
barcode stickers to attach to the items. This feature requires the use of an Aldelo Systems Inc.
certified label printer using 1” X 3” labels.
From the main POS screen, navigate to Back Office > Activities > General Activities and
click on “Create Menu Item Labels.” The Menu Item Label Generator screen displays (see
Figure 24-6). Select the search method in the upper left of the screen. If the Select Menu Items
with Barcode method is chosen, the Filter By Menu Category and Filter By Menu Group dropdown lists become enabled. Select a filter from one of the lists, and then enter the number of
copies desired in the Total Copies To Print For Each Label field.
Next, click the “Search” button. The selected items display. If labels are not needed for any of
the items in the list, deselect the checkbox next to the item description. Finally, click the
“Print” button to send the job to the printer.
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Figure 24-6
MAINTAIN PAYOUTS
The Maintain Payouts feature allows the user to view the information that was entered when a
payout was created. The information may only be viewed; it may not be edited.
From the main POS screen, navigate to Back Office > Activities > General Activities and
click on “Maintain Payouts.” The Maintain Payouts screen displays (see Figure 24-7). Select
one of the payouts from the list on the left to view its information.
See General Activities - Maintain Payouts in Chapter 22 of the User Manual for a detailed
description of each field on the Maintain Payouts screen. When finished, click the “Done”
button.
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Figure 24-7
MAINTAIN MANAGER CASH OUTS
The Maintain Manager Cash Outs feature allows the user to view information about Manager
Cash Outs. The information may only be viewed; it may not be edited.
From the main POS screen, navigate to Back Office > Activities > General Activities and
click on “Maintain Manager Cash Outs.” The Maintain Manager Cash Outs screen displays
(see Figure 24-8). Select one of the cash outs from the list on the left to view its information.
See General Activities - Maintain Manager Cash Outs in Chapter 22 of the User Manual for a
detailed description of each field on the Maintain Manager Cash Outs screen. When finished,
click the “Done” button.
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Figure 24-8
GLOBAL MENU ITEM PRICE CHANGE
The Global Menu Item Price Change feature of Aldelo® For Restaurants allows the user to
change the prices of entire groups of menu items all at once.
From the main POS screen, navigate to Back Office > Activities > General Activities and
click on “Global Menu Item Price Change.” The Global Menu Item Price Change screen
displays (see Figure 24-9). On the left side of the screen, select the menu group to change by
choosing the group from the Menu Group drop-down list at the top of the screen, and then
select the individual items to change by selecting the checkboxes next to each item.
Next, choose the Price Change Option method by clicking one of the radio buttons at the
bottom of the screen. Enter a number in the amount field. If the Markup / Markdown method is
by Percent, enter a percentage figure in this field. Enter this amount as a whole number. For
example to change the price by 10%, enter “10” in this field, not “0.10.”
If the Markup / Markdown method is by Amount, enter the dollar amount expressed in decimal
form. For example, to change a price by $1.00, enter “1” or “1.00” in this field. To change a
price by 25¢, enter “0.25” in this field.
To change a price to a specific amount, enter that new price in the Amount field and choose the
“Amount” radio button.
Clicking the “Update” button completes the menu item price change.
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Figure 24-9
EXPORT MENU ITEM SALES
The Export Menu Item Sales feature of Aldelo® For Restaurants enables the user to export
menu item sales information to a CSV (Comma Separated Values) text file.
From the main POS screen, navigate to Back Office > Activities > General Activities and
click on “Export Menu Item Sales.” On the date picker screen, select a start date and click the
“Select” button. Next, select an end date and click the “Select” button. A confirmation message
displays and the CSV file is generated and written to the Export \ Menu Item Sales Recap
folder of the Aldelo® For Restaurants installation (see Figure 24-10). Double-clicking on the
name of the file opens it in Microsoft Notepad.
The fields, from left to right are Menu Item ID, Quantity Ordered, Total Sales, 1 (a place holder
only), Menu Item Name, Menu Group Name, and Menu Item Price.
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Figure 24-10
Customer Activities
MAINTAIN CUSTOMER RECORDS
The Maintain Customer Records feature enables the user to view and edit customer records.
From the main POS screen, navigate to Back Office > Activities > Customer Activities and
click on “Maintain Customer Records.” The Maintain Customer Records screen displays (see
Figure 24-11). Records may be viewed, edited, or added. Click the “Save” and “Done” buttons
to save any changes. For a detailed description of each field, see Customer Activities –
Maintain Customer Records in Chapter 22 of the User Manual.
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Figure 24-11
CREATE CUSTOMER ADDRESS LABELS
Aldelo® For Restaurants can print customer address labels to use on mailings to your
customers. This assumes that you have customer addresses programmed in the system and that
you are using an Aldelo Systems Inc. certified label printer with 1” X 3” labels.
From the main POS screen, navigate to Back Office > Activities > Customer Activities and
click on “Create Customer Address Labels.” The Customer Address Label Generator window
appears (see Figure 24-12). Choose the search criteria by selecting one of the radio buttons at
the top of the screen and filtering by any appropriate field necessary. Enter the number of
copies of each label to print and click the “Search” button. Check the results and edit the names
as necessary. Click the “Print” button to send the job to the printer.
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Figure 24-12
MAINTAIN IN HOUSE CHARGE ACCOUNTS
The Maintain In House Charge Accounts feature enables the user to view, edit, and create in
house charge account records.
From the main POS screen, navigate to Back Office > Activities > Customer Activities and
click on “Maintain In House Charge Accounts.” The Maintain In House Charge Accounts
screen displays (see Figure 24-13). If any records are changed or added, click the “Save” and
“Done” buttons when finished. For a detailed description of each field, see Customer Activities
– Maintain In House Charge Accounts in Chapter 22 of the User Manual.
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Figure 24-13
CREATE IN HOUSE CHARGE STATEMENTS
Statements may be prepared to print and mail to your in house charge account customers.
From the main POS screen, navigate to Back Office > Activities > Customer Activities and
click on “Create In House Charge Statements.” The In House Charge Account List screen
displays. Select the customers from the list for whom you wish to prepare statements by
clicking the checkboxes next to the names. Click the “Done” button to preview the statements
(see Figure 24-14).
Navigate through the statements by clicking the “Next>>” and “<<Previous” buttons. To
remove a statement from the list to print, navigate to it and click the “Clear Current” button. To
print only one statement, navigate to it and click the “Print Current” button. To print all of the
statements, click the “Print All” button. When finished, click the “Close” button.
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Figure 24-14
MAINTAIN FREQUENT DINER ACCOUNTS
The Maintain Frequent Diner Accounts feature enables the user to view, edit, and create
frequent diner account records.
From the main POS screen, navigate to Back Office > Activities > Customer Activities and
click on “Maintain Frequent Diner Accounts.” The Maintain Frequent Diner Accounts window
appears (see Figure 24-15). Select the customer record you wish to work with, or, to create a
new record, click the “New” button and enter the necessary information. For a detailed
description of each field, see Customer Activities – Maintain Frequent Diner Accounts in
Chapter 22 of the User Manual.
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Figure 24-15
MAINTAIN FREQUENT DINER TRACKING
The Maintain Frequent Diner Tracking feature of Aldelo For Restaurants allows the user to
view unredeemed frequent diner activity.
From the main POS screen, navigate to Back Office > Activities > Customer Activities and
click on “Maintain Frequent Diner Tracking.” Enter the customer‟s phone number. The
Maintain Unredeemed Frequent Diner Tracking Points screen displays (see Figure 24-16).
When finished, click the “Close” button.
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Figure 24-16
MAINTAIN CUSTOMER CREDITS
The Maintain Customer Credits screen allows the user to view credits issued to customers.
From the main POS screen, navigate to Back Office > Activities > Customer Activities and
click on “Maintain Customer Credits.” The Maintain Customer Credits screen displays (see
Figure 24-17). Select a record to view from the list on the left of the screen.
The only field that is editable is the Credit Status field. If any changes are made, click the
“Save” and “Done” buttons to save them. If no changes are made, click the “Cancel” button to
exit.
For a detailed description of each field, see Customer Activities – Maintain Customer Credits
in Chapter 22 of the User Manual.
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Figure 24-17
MAINTAIN GIFT CERTIFICATES
The Maintain Gift Certificates screen allows the user to view all gift certificates.
From the main POS screen, navigate to Back Office > Activities > Customer Activities and
click on “Maintain Gift Certificates.” The Maintain Gift Certificates screen displays (see
Figure 24-18). Select an account to view from the list on the left of the screen.
The only field that can be edited is the Status field. If any changes are made, click the “Save”
and “Done” buttons to save them. If no changes are made, click the “Cancel” button to exit.
For a detailed description of each field, see Customer Activities – Maintain Gift Certificates in
Chapter 22 of the User Manual.
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Figure 24-18
NEW BAD CHECK
If the restaurant receives a returned check from the bank, enter it into the Bad Check Editor.
From the main POS screen, navigate to Back Office > Activities > Customer Activities and
click on “New Bad Check.” The Bad Check Editor screen displays (See Figure 24-19). Enter
the necessary information from the check into the fields on the form. When finished, click the
“Done” button.
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Figure 24-19
FOLLOW UP BAD CHECK
The Follow Up Bad Check feature of Aldelo® For Restaurants allows the user to edit
information entered by way of the Bad Check Editor.
From the main POS screen, navigate to Back Office > Activities > Customer Activities and
click on “Follow Up Bad Checks.” The Bad Checks List displays. Click the Show All Checks
checkbox. Select a customer from the list and click the “edit” button. The Bad Check Editor
appears. Here you may edit any field on the form. When finished, click the “Done” button to
save the changes.
Inventory Activities
NEW PURCHASE ORDER
Purchase Orders are created when inventory is ordered from vendors.
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From the main POS screen, navigate to Back Office > Activities > Inventory Activities and
click on “New Purchase Order.” The New Purchase Order screen displays (see Figure 24-20).
For a detailed description of each field, see Inventory Activities – New Purchase Order in
Chapter 22 of the User Manual.
Figure 24-20
REVIEW PURCHASE ORDER
Existing purchase orders may be reviewed by using the Review Purchase Order feature of
Aldelo® For Restaurants.
From the main POS screen, navigate to Back Office > Activities > Inventory Activities and
click on “Review Purchase Order.” The Purchase Order Selection screen displays. If desired,
enter the “From” and “To” dates at the bottom of the screen and press the “Enter” button to
narrow the number of purchase orders displayed.
Next, double-click one of the purchase orders in the list to display the Review Purchase Order
screen, which is almost identical to the New Purchase Order screen. The purchase order may
also be selected by highlighting it and clicking the “Review” button.
The purchase order may be viewed or edited from the Review Purchase Order screen. Click the
“Preview” button to display an image of the purchase order as it will look when printed. Click
the “Done” button when finished.
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CREATE PO FROM SHOPPING LIST
If the system has generated a large shopping list, use this feature to create purchase orders for
your vendors. The purchase orders are created automatically, by vendor, eliminating the need to
enter the items manually on each purchase order.
From the main POS screen, navigate to Back Office > Activities > Inventory Activities and
click on “Create PO From Shopping List.” The current shopping list displays on the Create PO
From Shopping List screen. Click the “Create PO” button. A new purchase order is added to
the list. It may be reviewed by navigating to the Review Purchase Order screen, as described in
the previous section.
For information on creating a shopping list, see Operations Center - Inventory Activities \
Shopping List in Chapter 23 of this manual.
CREATE INVENTORY ITEM LABELS
The Inventory Item Label Generator feature of Aldelo® For Restaurants allows the user to
create barcode stickers to attach to inventory items. This feature requires the use of an Aldelo
Systems Inc. certified label printer using 1” X 3” labels.
From the main POS screen, navigate to Back Office > Activities > Inventory Activities and
click on “Create Inventory Item Labels.” The Inventory Item Label Generator screen displays
(see Figure 24-21). Select the search method in the upper left of the screen. If the Select
Inventory Items with Barcode method is chosen, the Filter By Inventory Vendor and Filter By
Inventory Group drop-down lists become enabled. Select a filter from one of the lists, and then
enter the number of copies desired in the Total Copies To Print For Each Label field.
Next, click the “Search” button. The selected items display. If labels are not needed for any of
the items in the list, deselect the checkbox next to the item description. Finally, click the
“Print” button to send the job to the printer.
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Figure 24-21
RECEIVE INVENTORY ITEMS
Whenever an order arrives from a vendor, it must be received into the system. The Receive
Inventory Items feature of Aldelo® For Restaurants records the incoming inventory items and
determines the quantity on hand and the unit cost. These instructions assume that a purchase
order for the incoming inventory has already been created.
From the main POS screen, navigate to Back Office > Activities > Inventory Activities and
click on “Receive Inventory Items.” The Receive Inventory Items screen displays (see Figure
24-22).
Enter a date in the Earliest PO Date field. The entry in this field filters the purchase orders
displayed in the drop-down list. Next, select the purchase order from the drop-down list that
corresponds to the order that has just arrived.
Compare the purchase order with the supplier‟s invoice. Use the “Add,” “Remove,” and “Edit”
buttons to make any changes required. The purchase order must be edited so that it exactly
matches the actual items that were delivered by the vendor.
When the editing is complete, click the ”Finish” button.
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Figure 24-22
PHYSICAL INVENTORY COUNT
The Physical Inventory Count feature of Aldelo® For Restaurants enables the user to update the
system with the actual inventory numbers as determined by performing a physical count. These
instructions assume that inventory figures have already been entered into the system during the
inventory item setup procedure. If desired, a Physical Count Worksheet may be printed to aid in
the count. To print this worksheet, see Operations Center – Inventory Activities \ Phy. Count
Sheet in Chapter 23 of this manual.
From the main POS screen, navigate to Back Office > Activities > Inventory Activities and
click on “Physical Inventory Count.” The Physical Inventory Count screen displays (see Figure
24-23).
Highlight an item from the list and type in the new quantity. Repeat this procedure for each
item in the list that must be changed. Be sure to enter the total quantity on hand of each item,
not the additional quantity added since the last count.
When all changes are finished, click the “Record” button to commit the changes to the system
and exit the window. If using a scanning device to count your inventory, import the information
from the device into a text file on your computer. Click the “Inv. Download” button and
navigate to the location of the file. Click the “Open” button to bring the information into the
Physical Inventory Count window.
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Figure 24-23
Maintenance Activities
MONITOR CLIENT CONNECTIONS
The Monitor Client Connections feature of Aldelo® For Restaurants allows the user to see all of
the client connections to the network. Client connections may be shut down if they are no
longer necessary. Exceeding the number of client connections allowed prevents the ability to
backup or compact the database.
From the main POS screen, navigate to Back Office > Activities > Maintenance Activities
and click on “Monitor Client Connections.” The Client Connection Monitor displays (See
Figure 24-24).
The maximum number of clients allowed on the system and the number of clients currently
logged onto the system are displayed at the bottom of the window. If there are more clients
logged on than the maximum number allowed, shut down any client connections that are
expendable.
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Figure 24-24
REMOVE ALL ACCESS DENIED LOGS
This feature of Aldelo® For Restaurants allows the user to remove all of the recorded access
denied logs.
From the main POS screen, navigate to Back Office > Activities > Maintenance Activities
and click on “Remove All Access Denied Logs.” When prompted to confirm the deletion, click
the “Yes” button. When finished, compact the database. Removing the database‟s empty space
allows it to run more efficiently.
REMOVE ALL CALLER ID LOGS
This feature of Aldelo® For Restaurants allows the user to remove all of the recorded caller ID
logs.
From the main POS screen, navigate to Back Office > Activities > Maintenance Activities
and click on “Remove All Caller ID Logs.” When prompted to confirm the deletion, click the
“Yes” button. When finished, compact the database. Removing the database‟s empty space
allows it to run more efficiently.
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REMOVE ALL CUSTOMER NAMES FROM ORDERS
The Remove All Customer Names From Orders feature allows the user to delete the names
from the specified customer‟s orders. This may be necessary for database maintenance
purposes or due to a request by the customer.
From the main POS screen, navigate to Back Office > Activities > Maintenance Activities
and click on “Remove All Customer Names From Orders.” Enter the customer‟s phone number
and click the “Enter” button. A confirmation screen displays indicating that the names have
been removed successfully.
REMOVE ALL REDEEMED GIFT CERTIFICATE MSR CARD INFORMATION
This feature of Aldelo® For Restaurants allows the user to delete all MSR card information
from the system for gift certificates that have already been redeemed. Outstanding gift
certificates are not affected.
From the main POS screen, navigate to Back Office > Activities > Maintenance Activities
and click on “Remove All Redeemed Gift Certificate MSR Card Information.” Click the “Yes”
button on the Confirm Action screen. When finished, the Operation Completed Successfully
window displays.
REMOVE PRIOR MANAGER CASH OUTS
This feature allows the user to delete all manager cash out information prior to the date
selected.
From the main POS screen, navigate to Back Office > Activities > Maintenance Activities
and click on “Remove Prior Manager Cash Outs.” Select a date from the date picker screen. All
information from before this date will be removed from the system. When the procedure is
successfully completed, a confirmation screen displays.
REMOVE PRIOR RESERVATIONS
This feature allows the user to delete all table reservation information prior to the date selected.
From the main POS screen, navigate to Back Office > Activities > Maintenance Activities
and click on “Remove Prior Reservations.” Select a date from the date picker screen. All table
reservation information prior to this date will be removed from the system. When the procedure
is successfully completed, a confirmation screen displays.
DELETE MASTER DATA
The Delete Master Data feature of Aldelo® For Restaurants allows the user to remove database
entries from the system that have either never been used or were created in error. This feature
should be used immediately after the database is created to clean up any entries that were
created in error.
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From the main POS screen, navigate to Back Office > Activities > Maintenance Activities
and click on “Delete Master Data.” The Delete Master Data screen displays (see Figure 24-25).
Select a category from the list on the left and a data item from the list on the right. If the item
can be deleted, a message indicating so appears beneath the list. Select the checkbox next to the
item to be removed and click the “Delete” button. Any data item that has sales associated with
it or that is attached to another database item may not be deleted, as indicated by the message in
red near the bottom of the screen. These items must stay in the database forever.
Figure 24-25
REFRESH CUMULATIVE GRAND TOTAL
This option recalculates the total sales if the Show Non Resettable Grand Total feature is used
(this feature is selected under Store Settings > Other).
From the main POS screen, navigate to Back Office > Activities > Maintenance Activities
and click on “Refresh Cumulative Grand Total.” This should be performed anytime you suspect
the total to be in error. The system checks it for accuracy and updates the database with the
correct figure. Upon completion, a message displays indicating that the operation was
successful.
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Third Party Add Ins
Third party add-ins are shortcuts to programs that are added to the Back Office > Activities >
Third Party Add-Ins menu. These programs are not integrated into the software; the menu
entry merely acts as a way to open the program from within Aldelo® For Restaurants. The Third
Party Add-Ins menu comes standard with shortcuts to Microsoft Notepad and the Microsoft
Calculator.
NEW
Additional third party add-ins may be added to the menu. Selecting these menu items opens the
program from within Aldelo® For Restaurants.
From the main POS screen, navigate to Back Office > Activities > Third Party Add-Ins and
click on “New.” A text file opens in Notepad. The instructions for adding menu items are listed
at the top of the file.
Place your computer‟s cursor at the end of the line that reads
“Calculator|C:\WINDOWS\System32\calc.exe” and press the “Enter” button on your keyboard
to create a blank line between this line and the line below it. Next, add a menu separator to this
blank line by typing DASH PIPE DASH (“-|-” the pipe symbol is usually found on the same key
as the backslash symbol).
Now move the cursor to the blank line below the last line of the file and type the following:
“WordPad|C:\Program Files\Windows NT\Accessories\wordpad.exe” (the path on your
computer may be different). The portion before the pipe symbol dictates what displays on the
menu. The pipe symbol acts as a separator for the line and serves no other purpose. The portion
that follows the pipe symbol is the path to the program‟s executable file. The path to the
executable file may be found by right clicking the program name in the Windows All Programs
menu and selecting “Properties.”
When finished, the file should look like Figure 24-26. Next, on the Notepad screen, click on
File > Save and then close the file. Close and reopen Aldelo® For Restaurants. Now when you
navigate to Third Party Add-Ins, you see that WordPad has been added to the menu. We also
placed a menu separator between the Calculator and the Notepad programs and grouped
Notepad with WordPad, since these tools are similar. The programs open from within Aldelo®
For Restaurants.
This feature is very handy for creating shortcuts to additional programs that are used frequently
while in Aldelo® For Restaurants such as accounting programs, Microsoft Excel, Adobe
Reader, etc.
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Figure 24-26
CALCULATOR
Clicking this menu item opens the Microsoft Calculator from within Aldelo® For Restaurants.
NOTEPAD
Clicking this menu item opens Microsoft Notepad from within Aldelo® For Restaurants.
WORDPAD
If you added WordPad to your menu as in “New,” above, and it resembles Figure 24-27, this
menu item opens Microsoft WordPad from within Aldelo® For Restaurants.
Figure 24-27
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Chapter 25 — Database Maintenance
Database Support & Files
ADRESSETTINGS.DAT
The adResSettings.dat file contains all of your database‟s store settings. Whenever you backup
your database, this file is stored along with the database file. This file can be used by the
Aldelo Systems technical support team to help diagnose any issues that affect your system.
ADRESISV.DAT
This is the file that we edited in the previous chapter to create an additional shortcut to the
Microsoft WordPad tool from the Activities menu. Any program to which you create a link
must be installed on the local machine. Please see Third Party Add-Ins – New in Chapter 24 of
this manual for detailed instructions on editing this file.
ADRESHOSTESS.DAT
This file holds all of the settings and information related to the Hostess features of Aldelo® For
Restaurants.
ADRES.LANG
This file is stored in the Aldelo For Restaurants \ Language folder. The file includes all of the
information required to display text. This file must connect to the software. Otherwise, your
buttons appear without captions.
Database Engine
Aldelo For Restaurants uses the Microsoft Jet 4 database.
Database Limits
Your restaurant‟s database file cannot be larger than two gigabytes. If the database reaches this
limit, contact Aldelo Systems technical support for help on how to overcome this limit.
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No limit exists on the number of client computers that may be connected to the database.
However, the system‟s performance could suffer a great deal if a large number of clients are
connected to the database when the database is installed on a relatively slow machine. If your
system runs at an unacceptably slow speed, consider upgrading your server to a faster machine.
Compact Database
Your database should be compacted on a regular basis. Compacting the database removes the
empty memory space and makes the database run faster and more efficiently. To compact the
database, you must first shut down all the client computers connected to the server containing
the database. Next, from the main POS screen, click on Back Office > Compact Database. A
message displays, indicating the compaction was executed successfully.
Jet Compact Utility
The Jet Compact Utility compacts databases created with the Microsoft Jet database 4 engine.
This utility may be run for recovering corrupted databases. Although you can run the Compact
Database method with the Microsoft Jet database 4 engine, the Jet Compact Utility may be able
to recover some databases that these utilities cannot. The reason for this is that the Compact
Database method attempts to open and close a database before attempting to compact it. In
certain cases where these utilities may not be able to reopen the database, Compact will be
unable to proceed, preventing recovery of the database. The Jet Compact Utility does not
attempt to open and close the database before compacting, and may therefore be able to recover
some databases that the Compact Database method cannot.
To use the Jet Compact Utility, from the main POS screen navigate to Back Office > Help >
Technical Support and then press the F12 key on your keyboard. Enter “05338942” into the
password screen and click the “Enter” button. A message asks you to confirm that all client
stations are shut down. Double check to make sure that they are shut down and click the “Yes”
button. Next, a message asks if any error messages were displayed during the compact process.
If none were seen and Jet Compact completed successfully, click the “Yes” button.
Backup Database
The Backup Database feature of Aldelo® For Restaurants allows the user to create backup
copies of the database to be used in case your live database somehow becomes corrupted. The
backup can only be created on the server computer that contains the database installed locally.
The backup must be saved on a media type that has enough capacity to hold the entire file; a
floppy disk cannot be used. The file may be saved onto a CD, a tape drive, a DVD, or the hard
drive itself. Saving the file onto the hard drive is not recommended unless the file is also
backed up to another drive simultaneously, as both the live database file and the backup copy
will be lost if the hard drive fails.
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To backup the database, you must first shut down all the client computers connected to the
server containing the database. Next, from the main POS screen, navigate to Back Office and
click on Backup Database under the Common Tasks section of the screen. After a
confirmation screen, the Backup Database screen displays (see Figure 25-1). Select the drive
and folder where you want the backup file saved. Next, click the “Backup” button, and then the
“Yes” button to confirm the folder location. A message asks if you would like to delete the
previous backup copy. Read the message and click the “Yes” button if your current database
exhibited no problems in operation. The Backup Successful screen appears. Click the “OK”
button to complete the procedure. The files adResSettings.dat and adResHostess.dat are backed
up along with the database file.
Backups may also be scheduled to run automatically. To set this up, navigate to Back Office >
Setup > General Settings > Station Settings and click on the “General” tab. In the Backup
Prompt Time field, enter the time you want the backup to occur, and then select the Automatic
Backup checkbox. The backup will now happen daily, at the pre-selected time.
Note: Just as with a manual database backup, all client computers must be disconnected
from the database before the database can be backed up automatically. This feature
should only be scheduled to run when the restaurant is closed. It is not recommended for
24 hour operations.
Figure 25-1
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Chapter 26 — Import / Export
Exporting Data
This feature of Aldelo® For Restaurants allows the user to export data from the current database
into another existing or new database.
From the main POS screen, navigate to Back Office > File > Import / Export Data. The
Import / Export data screen displays (see Figure 26-1). Click the Export Setup Data radio
button and choose the data to export by selecting the respective checkboxes. If you wish to
export everything, click the Export Entire Database radio button. Finally, click the “Export”
button.
A file is created that contains all of the information you chose to export. The file cannot be
edited. If a mistake was made in choosing what data to export, repeat the procedure. The file is
saved in the Aldelo Export folder. If the default location was chosen for your initial installation
of Aldelo® For Restaurants, the file may be found in the C:\Documents and Settings\All
Users\Application Data\Aldelo Systems\Aldelo Data\Aldelo For Restaurants\Export directory.
Import Data
This feature of Aldelo® For Restaurants allows the user to import data that was exported from
another Aldelo database. If data is imported into an existing database, any information that
cannot be imported is hidden. Create a new item and pick the hidden items to restore them.
From the main POS screen, navigate to Back Office > File > Import / Export Data. The
Import / Export data screen displays (see Figure 26-1). Click the “Import” button. Navigate to
the file to import and click the “Open” button.
226 A L D E L O ® F O R R E S TA U R A N TS TR A I N I N G MA N U A L
Figure 26-1
Import New Resource Database
This feature of Aldelo® For Restaurants allows the user to import a new language database file,
named adRes.imp, created in the Aldelo Localization Utility. This file holds all the strings for
the software. Changing the strings lets you run Aldelo® For Restaurants in another language.
For detailed information on creating language databases, please see the Aldelo Localization
Utility manual.
Reports
Aldelo For Restaurants contains a multitude of built-in reports that may be accessed from the
main POS screen by navigating to Back Office > Reports, and then clicking on the report type
and the report name. To view samples of these reports, please see Reports in Chapter 25 of the
User Manual.
C H A P TE R 2 6 — I MP O R T / E XP O R T
227
Exporting Reports
All of the reports built into Aldelo® For Restaurants may be exported to a Microsoft Excel file.
From within the report, click the “Export” button. A screen confirms that the report was
exported successfully. View the report with Microsoft Excel.
228 A L D E L O ® F O R R E S TA U R A N TS TR A I N I N G MA N U A L
INDEX
229
Index
A
Access Control List (ACL)....................................................................................................................................... 21
Add a Customer to the Waiting List ......................................................................................................................... 82
Adding a Customer Name to an Order ..................................................................................................................... 99
Adding Items to an Order ......................................................................................................................................... 88
Adjusting Windows .................................................................................................................................................. 20
adRes.lang .............................................................................................................................................................. 221
adResHostess.dat............................................................................................................................................ 221, 223
adResISV.dat ......................................................................................................................................................... 221
adResSettings.dat ........................................................................................................................................... 221, 223
Applying Credits ...................................................................................................................................................... 98
Assembling Your Network ......................................................................................................................................... 9
Assign Seats ..................................................................................................................................................... 88, 102
Assigning a Delivery Order .................................................................................................................................... 127
Assigning a Table ..................................................................................................................................................... 84
B
Backup Database .................................................................................................................................................... 222
Bad Check Penalties................................................................................................................................................. 32
Bad Check Reasons .................................................................................................................................................. 31
Bank Card Files ........................................................................................................................................................ 30
Bar Tab Efficiency ................................................................................................................................................. 117
Bar Tab Order Entry .............................................................................................................................................. 115
Bar Tab Orders....................................................................................................................................................... 115
Batch Transfer ........................................................................................................................................................ 137
C
Cable Installation ....................................................................................................................................................... 9
Calculator ............................................................................................................................................... 182, 219, 220
Cash Drawers ................................................................................................................................................. 163, 171
Cash Tray Names ..................................................................................................................................................... 28
Cash Trays................................................................................................................................................................ 28
Cashier In ................................................................................................................................................................. 75
Cashier Operations ................................................................................................................................................. 141
Cashier Settle Operations ....................................................................................................................................... 147
Cashier Sign Out ............................................................................................................................................ 155, 157
Change Price .......................................................................................................................................................... 101
Change Server ........................................................................................................................................................ 103
Changing a Reservation............................................................................................................................................ 80
Changing the IP Addresses....................................................................................................................................... 12
Changing the Number of Guests on the Check ....................................................................................................... 100
Changing the Order Type ......................................................................................................................................... 99
Changing the Table Number of the Check ............................................................................................................. 100
Check In the Customer ............................................................................................................................................. 83
Checking Gift Card Balances ................................................................................................................................. 146
Checking In a Reservation ....................................................................................................................................... 81
Clear Order............................................................................................................................................................. 102
Clocking In ............................................................................................................................................................... 73
Clocking Out .......................................................................................................................................................... 157
Closing Procedures ................................................................................................................................................ 155
Closing Report ....................................................................................................................................................... 158
Closing Staff Bank ................................................................................................................................................. 157
230 A L D E L O ® F O R R E S TA U R A N TS TR A I N I N G MA N U A L
Closing the Cash Drawer ........................................................................................................................................ 155
Combining Orders .................................................................................................................................................... 94
Compact Database .................................................................................................................................................. 222
Computer Name........................................................................................................................................................ 11
Create a New Blank Database ........................................................................................... See Database - Create New
Create Customer Address Labels............................................................................................................................ 202
Create In House Charge Statements ....................................................................................................................... 204
Create Inventory Item Labels ................................................................................................................................. 212
Create Labels .......................................................................................................................................................... 105
Create Menu Item Labels ....................................................................................................................................... 196
Create PO From Shopping List .............................................................................................................................. 212
Creating a Bar Tab ................................................................................................................................................. 115
Creating a Delivery Order ...................................................................................................................................... 126
Creating a Drive Thru Order .................................................................................................................................. 123
Creating a New Order ............................................................................................................................................... 87
Creating a Reservation ............................................................................................................................................. 79
Creating a Take Out Order ..................................................................................................................................... 119
Cust. Lookup .......................................................................................................................................................... 104
Custom Printer Types ............................................................................................................................................... 33
Customer Activities ................................................................................................................................................ 201
D
Database - Create New ............................................................................................................................................. 21
Database - Demo ...................................................................................................................................................... 21
Database - I Will Select My Own ............................................................................................................................. 21
Database Engine ..................................................................................................................................................... 221
Database Limits ...................................................................................................................................................... 221
Database Maintenance ............................................................................................................................................ 221
Database Support & Files ....................................................................................................................................... 221
Default Delivery Assignment ................................................................................................................................. 127
Delete Master Data ................................................................................................................................................. 217
Delivery Directions and Route Planning ................................................................................................................ 129
Delivery Order Entry .............................................................................................................................................. 125
Delivery Orders ...................................................................................................................................................... 125
Delivery Procedures ............................................................................................................................................... 127
Delivery Streets ........................................................................................................................................................ 27
Dine In Orders .......................................................................................................................................................... 87
Dine In Table Groups ............................................................................................................................................... 41
Table Group Editor .............................................................................................................................................. 42
Dine In Tables .......................................................................................................................................................... 43
Dine In Table Editor ............................................................................................................................................ 44
Disable Drive Thru Timing Feature ....................................................................................................................... 123
Discounts ............................................................................................................................................................ 29, 96
Display Adjustments................................................................................................................................................. 20
Drive Thru Order Entry .......................................................................................................................................... 123
Drive Thru Orders .................................................................................................................................................. 123
Driver Arrival ......................................................................................................................................................... 128
Driver Dispatch Screen Assignment ....................................................................................................................... 127
E
Earnings Report ........................................................................................................................................................ 74
Editing Time Cards ................................................................................................................................................ 161
Employee files
Driver Tab ............................................................................................................................................................ 37
Employee Files ................................................................................................................................................... 22, 34
General Tab.................................................................................................................................................... 22, 34
231
Notes Tab............................................................................................................................................................. 38
Payroll Tab .......................................................................................................................................................... 36
Employee Schedules ................................................................................................................................................ 39
Employee Setup ................................................................................................................................................. 22, 33
End User Licensing Agreement (EULA) ................................................................................................................. 19
Export Menu Item Sales ......................................................................................................................................... 200
Exporting Data ....................................................................................................................................................... 225
Exporting Reports .................................................................................................................................................. 227
F
Follow Up Bad Check ............................................................................................................................................ 210
Forced Modifiers .............................................................................................................................................. 59, 111
Frequent Diners ...................................................................................................................................................... 172
Freq. Diner Acct. List ........................................................................................................................................ 173
New Freq. Diner ................................................................................................................................................ 172
Redemption ........................................................................................................................................................ 173
Track Order ....................................................................................................................................................... 172
G
General Activities................................................................................................................................................... 191
General Pay out ...................................................................................................................................................... 142
General Settings ................................................................................................................................................. 23, 24
Gift Card Procedures .............................................................................................................................................. 145
Global Menu Item Price Change ............................................................................................................................ 199
Global Replace Inventory Items ............................................................................................................................... 66
Gratuity .......................................................................................................................................................... 104, 156
H
Half Orders............................................................................................................................................................... 95
Happy Hour .............................................................................................................................................................. 50
Hardware Device Locations ....................................................................................................................................... 7
Hardware Devices ...................................................................................................................................................... 5
Holding Items ........................................................................................................................................................... 92
Hostess / Paging Setup ....................................................................................................................................... 23, 82
Hostess Procedures .................................................................................................................................................. 79
I
I Will Select My Own Database ........................................................................ See Database - I Will Select My Own
Import / Export ....................................................................................................................................................... 225
Import Data ............................................................................................................................................................ 225
Import New Resource Database ............................................................................................................................. 226
In House Charge..................................................................................................................................................... 173
Create In House Statements ............................................................................................................................... 174
Customer Files ................................................................................................................................................... 175
In House Account List ....................................................................................................................................... 174
Maintain In House Statements ........................................................................................................................... 173
Information Data Entry ................................................................................................................................ 23, 30, 33
Installing the Software...................................................................................................See POS Software Installation
Installing the Terminal ............................................................................................................................................. 15
Inventory Activities ................................................................................................................................ 175, 210, 211
Inv. Prep Forecast .............................................................................................................................................. 178
Inventory Items .................................................................................................................................................. 179
Menu Recipe Editor ........................................................................................................................................... 179
New PO.............................................................................................................................................................. 176
Phy. Count Sheet................................................................................................................................................ 177
Phy. Inv. Count .................................................................................................................................................. 178
232 A L D E L O ® F O R R E S TA U R A N TS TR A I N I N G MA N U A L
Receive Items ..................................................................................................................................................... 176
Review PO ......................................................................................................................................................... 176
Shopping List ..................................................................................................................................................... 175
Inventory Groups ...................................................................................................................................................... 60
Inventory Items ................................................................................................................................................. 62, 179
Inventory Locations .................................................................................................................................................. 61
Inventory Setup ........................................................................................................................................................ 60
Inventory UOM ........................................................................................................................................................ 70
Inventory Vendors .................................................................................................................................................... 62
IP Address ................................................................................................................................................................ 13
Issuing Gift Cards ................................................................................................................................................... 145
Issuing Refunds ........................................................................................................................................ See Refunds
Item Details .............................................................................................................................................................. 96
J
Jet Compact Utility ................................................................................................................................................. 222
Job Titles .................................................................................................................................................................. 33
L
Local Area Connection ............................................................................................................................................. 12
Local Printers ........................................................................................................................................................... 15
Lock Screens .......................................................................................................................................................... 108
M
Maintain Customer Credits ..................................................................................................................................... 207
Maintain Customer Records ........................................................................................................................... 175, 201
Maintain Frequent Diner Accounts......................................................................................................................... 205
Maintain Frequent Diner Tracking ......................................................................................................................... 206
Maintain Gift Certificates ....................................................................................................................................... 208
Maintain In House Charge Accounts ...................................................................................................................... 203
Maintain Manager Cash Outs ................................................................................................................................. 198
Maintain Payouts .................................................................................................................................................... 197
Maintenance Activities ................................................................................................................................... 191, 215
Manager Cash Out .................................................................................................................................................. 143
Manager Operations ............................................................................................................................................... 161
Manual Modifiers ................................................................................................................................................... 109
MapPoint Setup ...................................................................................................................................................... 129
Marking a Drive Thru Order as Complete .............................................................................................................. 123
Menu Categories....................................................................................................................................................... 45
Menu Groups ...................................................................................................................................................... 45, 87
Menu Group Editor .............................................................................................................................................. 47
Menu Item Auto Prices ............................................................................................................................................. 49
Menu Items ......................................................................................................................................................... 48, 53
Menu Item Editor ................................................................................................................................................. 49
Menu Modifiers ........................................................................................................................................................ 57
Menu Recipe Editor.............................................................................................................................. 65, 67, 69, 179
Menu Setup .............................................................................................................................................................. 45
MISC Button .......................................................................................................................................................... 101
Modifier Builder Setup ..................................................................................................................................... 54, 111
Modifier Builder Template ......................................................................................................................... 54, 56, 111
Modifier Recipe Selector.......................................................................................................................................... 69
Modifier System ..................................................................................................................................................... 109
Monitor Client Connections ................................................................................................................................... 215
N
Naming Your Computers.......................................................................................................................................... 12
233
Naming your Workgroup ......................................................................................................................................... 11
Network Connections ............................................................................................................................................... 12
Network Hardware Installation .................................................................................................................................. 9
Network Interface Cards ............................................................................................................................................ 9
Network Printers ...................................................................................................................................................... 15
Network Software Configuration ............................................................................................................................. 11
New Bad Check...................................................................................................................................................... 209
New Local E-mail .................................................................................................................................................. 192
New Purchase Order .............................................................................................................................. 176, 210, 211
New Third arty Add Ins ......................................................................................................................................... 219
No Kitchen / Bar .............................................................................................................................................. 88, 107
No Sale ........................................................................................................................................................... 103, 141
Notepad .................................................................................................................................................. 200, 219, 220
O
Opening Procedures ................................................................................................................................................. 73
Operating System ..................................................................................................................................................... 11
Operations Center .................................................................................................................................................. 163
Order Entry ................................................................................................................ 45, 87, 115, 119, 123, 137, 152
Order Entry “Checks” Button................................................................................................................................. 137
Order Settlement Procedures .................................................................................................................................. 147
Ordering Multiple Quantities ................................................................................................................................... 95
Orders..................................................................................................................................................................... 162
Other Hardware Devices .......................................................................................................................................... 18
Other Tools ............................................................................................................................................................ 179
Add Cash To Bank............................................................................................................................................. 182
Assign Table ...................................................................................................................................................... 180
Calculator........................................................................................................................................................... 182
Caller ID Log ..................................................................................................................................................... 179
Caller ID Switch ................................................................................................................................................ 179
Customer Incidents ............................................................................................................................................ 179
Driver Summary................................................................................................................................................. 183
Edit Work Schedule ........................................................................................................................................... 181
Emp. Still Working ............................................................................................................................................ 182
Menu Item Sales By Category ........................................................................................................................... 185
Open Order Report ............................................................................................................................................ 184
Sales By Category Report .................................................................................................................................. 186
Sales By Menu Item Report ............................................................................................................................... 187
Server Gratuity Report ....................................................................................................................................... 188
To Training Mode .............................................................................................................................................. 181
P
Packet Loss Information........................................................................................................................................... 13
Pay Employees ....................................................................................................................................................... 191
Pay Out................................................................................................................................................... 141, 142, 143
Permissions .............................................................................................................................................................. 21
Physical Inventory Count ............................................................................................................................... 178, 214
Ping Command ......................................................................................................................................................... 13
Pizza Builder Setup .................................................................................................................................................. 51
Crusts Tab ............................................................................................................................................................ 51
Pizzas Tab ............................................................................................................................................................ 53
Sizes Tab ............................................................................................................................................................. 51
Toppings Tab ....................................................................................................................................................... 52
Pizza Builder System ............................................................................................................................................. 112
POS Hardware Requirements ................................................................................. See Requirements, POS Hardware
POS Hardware Setup................................................................................................................................................ 15
234 A L D E L O ® F O R R E S TA U R A N TS TR A I N I N G MA N U A L
POS Software Installation ........................................................................................................................................ 19
Postal Codes ............................................................................................................................................................. 26
Print Test Page ......................................................................................................................................................... 17
Printer Setup ............................................................................................................................................................. 15
Printer Sharing.......................................................................................................................................................... 16
Q
Quick Cashier Sign Out .......................................................................................................................................... 157
Quick Service ......................................................................................................................................................... 133
R
Recall Button .......................................................................................................................................................... 135
Recall Operations ................................................................................................................................................... 135
Recall Order ........................................................................................................................................... 105, 135, 137
Recall Procedures ................................................................................................................................................... 135
Recalling Another Check on the Same Table ......................................................................................................... 100
Receive Inventory Items ......................................................................................................................................... 213
Receive Payments ................................................................................................................................................... 163
Auto Pay All Open Deliveries ............................................................................................................................ 164
Pay Bad Checks ................................................................................................................................................. 163
Pay In House Charges ........................................................................................................................................ 163
Recharging Gift Cards ............................................................................................................................................ 146
Refresh Cumulative Grand Total ............................................................................................................................ 218
Refunds................................................................................................................................................................... 143
Registering & Activating Aldelo For Restaurants .................................................................................................... 19
Releasing a Hold ...................................................................................................................................................... 93
Remove All Access Denied Logs ........................................................................................................................... 216
Remove All Caller ID Logs .................................................................................................................................... 216
Remove All Customer Names From Orders ........................................................................................................... 217
Remove All Redeemed Gift Certificate MSR Card Information ............................................................................ 217
Remove Prior Manager Cash Outs ......................................................................................................................... 217
Remove Prior Reservations .................................................................................................................................... 217
Re-Opening a Cash Drawer ............................................................................................................................ 163, 171
Re-Opening an Order (Reverting) .......................................................................................................................... 162
Reordering Items ...................................................................................................................................................... 91
Reports ................................................................................................................................................................... 226
Requirements, POS Hardware .................................................................................................................................... 5
Reservations ....................................................................................................................................................... 79, 80
Retail Screen .......................................................................................................................................................... 107
Revenue Center .............................................................................................................................................. 164, 165
Bad Check List ................................................................................................................................................... 169
Bank Deposit...................................................................................................................................................... 167
Bank Report ....................................................................................................................................................... 166
Closing Report ................................................................................................................................................... 165
Cust. Credit List ................................................................................................................................................. 169
Daily Receipt Summary ..................................................................................................................................... 170
Gift Certificate List ............................................................................................................................................ 168
Next Day Transfer .............................................................................................................................................. 165
Order Pmt List.................................................................................................................................................... 169
Register Report .................................................................................................................................................. 166
Re-Open Cashier ................................................................................................................................................ 171
Re-Open Deposit ................................................................................................................................................ 171
Z Report ............................................................................................................................................................. 170
Review Local E-mail .............................................................................................................................................. 193
Review Purchase Order .................................................................................................................................. 211, 212
235
S
Schedule ........................................................................................................................................................... 73, 181
Security Settings................................................................................................................................................. 24, 90
Select Order to Settle ............................................................................................................................................. 136
Select Table Number Screen .................................................................................................................................. 136
Selecting the Database ............................................................................................................................................. 21
Server Computer .................................................................................................................................... 9, 12, 13, 222
Setting Up Staff Banking ....................................................................................................................................... 152
Settling ................................................................................................................................................................... 152
Settling in the Main POS Screen ............................................................................................................................ 147
Charging to a Room ........................................................................................................................................... 152
Complimentary Meals ........................................................................................................................................ 151
In-House Charge Accounts ................................................................................................................................ 150
Payment by Cash................................................................................................................................................ 148
Payment by Check ............................................................................................................................................. 148
Payment by Credit Card ..................................................................................................................................... 149
Payment by Gift Card ........................................................................................................................................ 149
Settling from the Order Entry Screen................................................................................................................. 152
Settling Using Driver Money Drop ........................................................................................................................ 153
Settling Using Staff Bank ....................................................................................................................................... 152
Sharing the Database Folder .................................................................................................................................... 21
Show Driver Dispatch Screen ................................................................................................................................ 128
Splitting an Order ..................................................................................................................................................... 93
Staff Paging .............................................................................................................................................................. 75
Start with the Demo Database .................................................................................................... See Database - Demo
Starting Staff Bank ................................................................................................................................................... 77
Starting the Bank ...................................................................................................................................................... 75
Station Names .......................................................................................................................................................... 28
Station Settings................................................................................................................................................... 22, 25
Store Settings ....................................................................................................................................... 22, 23, 89, 128
Surcharges .......................................................................................................................................................... 28, 96
T
Table Setup .............................................................................................................................................................. 41
Take Out Order Entry............................................................................................................................................. 119
Take Out Orders ..................................................................................................................................................... 119
Taskbar..................................................................................................................................................................... 20
Tax Exempt ............................................................................................................................................................ 107
Test Page ........................................................................................................................................See Print Test Page
Testing Your Printers ............................................................................................................................................... 17
Third Party Add Ins................................................................................................................................................ 219
Time Cards ....................................................................................................................................................... 73, 161
To Secondary Language ......................................................................................................................................... 107
U
Using MapPoint ..................................................................................................................................................... 129
Using the Delivery Status Screen ........................................................................................................................... 131
Using the Quick Service Screen ............................................................................................................................. 133
V
Video Surveillance Control Center ........................................................................................................................ 194
Video Surveillance Review Browser ...................................................................................................................... 195
Viewing Delivery Order Status .............................................................................................................................. 130
Void Operations ..................................................................................................................................................... 139
Void Procedures ..................................................................................................................................................... 139
Voiding Items ........................................................................................................................................................... 89
236 A L D E L O ® F O R R E S TA U R A N TS TR A I N I N G MA N U A L
W
Wage Advance ....................................................................................................................................................... 142
Waiting List ........................................................................................................................................................ 82, 83
WordPad................................................................................................................................................. 219, 220, 221
Workgroup Name ..................................................................................................................................................... 11
N O TE S
Notes
237
238 A L D E L O ® F O R R E S TA U R A N TS TR A I N I N G MA N U A L
N O TE S
239
240 A L D E L O ® F O R R E S TA U R A N TS TR A I N I N G MA N U A L
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