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Your videos were incredibly helpful. I haven't worked on Micros in a few years, and I needed to know the system for my upcoming job. I found the videos easy to watch, well organized, and it made the process a lot easier than expected. User Workstations 5. Interfaces 6. Touchscreens 8. Choose a name that identifies the location of each node for quick access. Also program all Diskless PCs in the system.
Example In the example above, the Server is located near the kitchen and the third workstation is located at the host station. Select a name that identifies the function of the device.
For example, Bar Printer is more descriptive than Printer 5. Programming General Name and identify each physical device in this system. Example In the example above, record number 2 is identified as an Express Thermal with 42 Columns and 10 Linefeeds.
Each logical printer can be programmed with its own header and option selections. A redirection device allows the output for a printer to be rerouted automatically.
For example, an autosequence might be created that includes redirecting order output during a certain serving period in the restaurant. Programming General Create a record for each logical order device this restaurant will use.
Use the folder link to go to Descriptors Headers and create a header for each order device. Example In the example above, the Hot and Cold Line printers are actually the same physical device.
Example In the example above, this restaurant selects options that cause the seat number to print on order device output. Option settings can be customized for each UWS. Remote printers should be convenient to the kitchen area they serve. The following table shows the priority the system gives to each screen. Use the folder link to go to RVC Transactions to create a name for each revenue center.
Use the folder link to go to Order Types to create the order types for this restaurant. Make a note to return to the Default Transaction field after Touchscreen programming is complete if you are assigning default screens by UWS. Example In the example above, this restaurant assigns a cashier link to each UWS. Cashier totals are used to balance by shift rather than by employee in this restaurant because the employee who begins the check is not the same employee who tenders the check. Cashiers may also be assigned in the Employees form in which case this tab is used only to assign the number of cash drawers.
Example The order devices you enable at each UWS can mask the printing of specific menu items or discounts. When carrot cake is ordered, the carryout employee sells the cake from the display case. Example In this restaurant, customer receipts from the PCWS01 are programmed to print at the Express printer located nearby.
Programming General Create a record for different Interface System s this restaurant will use. The driver activation code you enter determines the fields that will be active in the other tabs. Programming Driver Enter the name and Driver Activation Code for each driver this restaurant requires.
You must save the Driver Code before configuring the other tabs in this form. Example This restaurant uses the MAPP driver for authorization and settlement of credit card transactions.
The fields in this form do not become active until you save the Driver Activation Code in the Driver tab. Example This restaurant uses the modem listed in the system properties folder for authorization and settlement. The number one is entered to indicate that the first modem listed should be used. The example below shows some sample touchscreens. Example This restaurant uses different sign in screens for the Bar and Restaurant.
The Bar sign in screen contains two one-touch sign in keys to allow bartenders to sign in quickly. Example The style created by the settings above displays on the Bevg Shell template. These keys are generated based on the style. These are user-defined keys created in Touchscreen Designer on the Food Shell template. Programming Create a layout for each touchscreen listed. Complete the forms in the following order: 1. Restaurant 2. Order Types 3.
Information Screens 4. Reasons 5. Periods 6. Time Periods 7. Macros Optional 8. External Programs Optional 9. Licensing System Restaurant Restaurant In the Restaurant form, enter information such as, the name s that apply to this restaurant, information about operational days and hours, base currency, and the taxes that apply to this location.
Programming Descriptions Enter the descriptions that apply to this restaurant. The mall name is entered as a secondary name.
For example, if a restaurant wants weekly sales and labor reports to start at a. Click the clock button to select a. Example A restaurant located in Canada uses European date and time formats.
The date appears as: 09SEPT96 when programmed to print on customer receipts, guest checks, and reports. Names Order type names can be up to eight characters. The name appears on balance reports, in the subtotal line during transactions, and can be programmed to print on guest checks and order receipts. It is not necessary to assign a name to an order type unless you want the name to display and print.
Programming Create the order types required by this restaurant. Use the folder link to go to Sales Tax Classes and create the tax classes required by this restaurant Example This restaurant sells food for take out. A key is programmed on the touchscreen for this order type. The option Print order type on order chit is selected. When the key is used, the kitchen knows to wrap the order for take out.
These screens are accessed through a touchscreen key and include information such as directions to the restaurant or group rates. The first screen in the Information Screens form displays when the [Info] key is pressed. It is often used as an index to list the name and number of the screens in the system. Employees can access subsequent screens by pressing the [Info] key repeatedly, or by typing the number of the screen they wish to view and pressing [Info].
Pressing [Clear] clears the display. Use spaces to center the information. The name of the screen displays. Example Here is how Information Screen 2 will look. Some common adjustment reasons are listed in the table below. Example A restaurant that specializes in spicy dishes wants to track how many orders are returned because they are too spicy.
These periods serve as the basis for reports and automatic menu level changes. Programming Create the periods this restaurant requires. This period can be used as a basis for reporting and automatic menu level changes.
Menu Levels are programmed to change automatically by linking to this period in the Menu Levels form. Programming Create the Serving Periods required by this restaurant System Time Periods Time Periods Periods are used to analyze the sales activity during certain times of the day or shifts in small to the minute or large up to 24 hours increments. Programming Create the Time Periods required by this restaurant. Example This restaurant wants totals for different serving periods as well as hourly.
Time periods are created that reflect both of these reporting requirements. Develop a macro for each task that requires a sequence of keystrokes by an employee. A macro may include any key or may be linked to another macro.
When macros are chained together they execute in succession. There is no limit to the number of macros that can be linked together. If a macro is being linked to another, include the key code for that macro as the last step in the macro. The macro will ignore any steps that follow the Macro key code. Programming Create the macros required by this restaurant. The Daily Special macro posts the entire Daily Special with a single keystroke.
The [Macro] key makes ordering the daily special fast, convenient, and error free. Programming Enter information about each external program this restaurant uses. Example This restaurant Validates and Backs up the database using an external program. Program the forms in the Sales folder in the following order: 1. Tax Rates 2. Tax Classes 3. Print Classes 4.
Menu Levels 5. Currency 8. Courses 9. Descriptors Menu Item Classes Condiments Some localities charge a different tax on food and beverages. Create a tax rate for each tax this restaurant charges. The system allows you to program the following tax types: Type Definition The tax is calculated by multiplying the amount in the percentage field by the total.
To calculate tax this way, complete the Breakpoints tab. The tax is calculated by taking a percentage of the price and posting it as tax. Do not enter a decimal point. Example This restaurant uses breakpoint taxes. The example above shows a repeating pattern that begins with 16 and ends with Tax classes are applied in the Menu Item Classes form and determine the taxes that apply to specific classes of food and beverages.
Example This restaurant needs tax classes for applying food and beverage taxes separately and in combination. You can select from the following print locations for each print class you create: Print on This means that two remote devices may actually print at the same physical device.
Selecting a Print Class Select a print class to control where and how each menu item will print. For example, menu items such as entrees, appetizers, and drinks need to print on guest checks, journals and reports. Bottled wines might be programmed to print a local order receipt and food condiments may only print to the journal and reports. A Print Class can also be used to control the order in which items print. Within a Print Class items will sort and print in the order in which they are entered.
Example This restaurant uses two print classes to control the printing of bar condiments. Priced bar condiments are programmed to print on the journal and reports. Unpriced condiments do not print to the journal or reports. Each menu item is linked to a menu level class in the Menu Items form. For example, the Main menu levels Breakfast, Lunch, and Dinner could be reserved for period filtering, while Sub-menu levels Small, Medium, and Large determine price filtering.
The price of the bagel defaults to the breakfast Price1 price. At other times of the day, when a bagel is ordered, the employee is required to change the menu level to charge a higher price. Example Sub This restaurant serves soup in cups and bowls and charges a higher price for the bowl. This allows the restaurant to offer a cup and a bowl of soup at two different prices. During Dinner, the sub menu level pops-up to 2, the bowl price.
Menu items with a Price2 value, automatically change to this price during the Happy hour period. Programming General Create each discount and service charge this restaurant requires. Employees must have a privilege level of 2 or higher to use the key. Example Selecting the Preset option for the Empl.
Meal discount, causes the system to apply the amount entered in the Percent field on the General tab. This discount is programmed to require a reference the employee number and prints a validation chit for the employee to sign. Note: Only the options that apply to the Type are available to each record. Example This restaurant limits the Empl.
This makes reports easy to read and simplifies database maintenance tasks. If the result is 0, the check is closed and the transaction finalized. Examples of payment keys include: cash, credit cards, room charges and foreign currency. Payment keys can be created to record special activity, such as house charges, walkouts, and employee meals.
A Service Total ends the current transaction and saves the check information for later recall. A Pickup records the withdrawal of cash from a cash drawer, such as payment of petty cash, or when money is collected in the middle of a high-volume shift to reduce liability at each UWS.
It is also used to record tips paid. A Loan records the addition of cash to a cash drawer, such as the beginning bank for a shift. A tender Media key is created for each. In addition keys are created for Media handling and service total functions. Example For example, the option Open drawer is used with the[Cash] key, as well as with the [Tips Paid] key. Other options here are used to control the posting, HALO, and required entries for each key.
Example This restaurant speeds up cash handling by programming payment keys for common denominations of U. Example This restaurant selects Verify before authorization to check the credit card number against known parameters of each credit card company before sending an authorization request.
Micros recommends selecting this option for all credit cards. For more information refer to The Feature Reference Manual. The preamble is used to associate credit cards read with the magnetic card reader with the correct payment key. Example For example, Visa is the only card that starts with 4. Example For example, the Room Charge key allows the posting of 0.
The orders on the chained checks will all be sent to order output devices when the Fire key is pressed. This feature ensures that guests at the same table, but with separate checks, receive their food at the same time. Example The Media Declaration key above is programmed to print a validation chit. However, none of the print check options are selected because a media declaration does not require a check to print. Programming Define the other currencies this restaurant accepts.
Example Customers in this restaurant often pay with Canadian currency. The system is programmed to prompt the cashier for the currency in which to issue change. Example This restaurant offers two fixed price meals; one at lunch and one at dinner. A record is created for each course that is part of a fixed price meal. Example The lunch meal allows a choice of either Soup or Salad as one of its courses.
A course membership that includes soup and salad items is created. In the Menu Items form, items that are offered in this course are assigned to this Course Membership.
Example This restaurant displays two different SLUs for discounts. By creating separate SLUs for each type of discount, this restaurant is able to display only the discounts that apply in each revenue center. In this case Desserts! Example This restaurant subtotals food and soft beverages separately from liquor, beer and wine.
Example The Bar Check header created above prints on customer receipts. Programming Condiment Groups Create a group for each type of condiment required by this restaurant. Example This restaurant requires condiment groups for Meat and Fish preparation because it offers several entrees of this type.
Example A separate condiment selection is created for cheeseburgers in this restaurant. When used as a Required Condiment selection in the Menu Items form, the employee is required to post the Meat Temperature, Cheese Choice, and Starch choice for cheeseburgers.
Another condiment selection group which includes general condiment selections such as mayonnaise, ketchup, and pickles is used as an Allowed Condiment selection for cheeseburgers. The section of the Menu Items form shown below shows how condiment selections are used.
See the Feature Reference Manual for information about this feature. The nickname for each item is entered in the Name2 field of the Menu Items form.
Example This restaurant reduces drink prices during Happy Hour. By selecting Enable prices 2 through 4 and Use sub menu level for prices, the restaurant can create several prices for the drinks in this Menu Item class. The Menu Item table is one of the largest in the database. You should plan and organize it before program it. Note Condiments which are offered as charged items and as non-priced items must be entered twice. For example, you might include an Index at the top of the form which lists the numbers associated with each Major Group.
Within each Major Group, Family Groups may also be assigned a specific numeric range. You should group menu items according to similarities and preassign ranges of record numbers. Use the example below as a starting point. Numbering varies for each restaurant, depending on the number of menu items in each Major Group. Programming determines whether Name1, Name2, or both, appear in the transaction detail, and on guest checks, receipts and remote order devices.
Name1 prints on reports. Name2 can be used where the kitchen staff speaks a another language, or where the kitchen uses abbreviations.
For example, a long list of mixed drinks might display alphabetically on several screens when the [Cocktail] key is pressed. By assigning the most popular drinks an SLU priority of 1, and others a priority of 2 or 3, you can create three alphabetical lists of cocktails.
Employees will find the popular drink on the first pages. For example, Clam Chowder would belong to the Soup course. For example the Seafood Special might include selections for a selection group that includes the courses Salad, Entree, and Dessert. The courses that are included in each Course Selection option are programmed in the Courses form. Example In this restaurant, bottled wines are programmed to display in an NLU Number Lookup window because the list is so lengthy.
The employee chooses an item by entering the NLU number. The menu item will be included in sales totals for the selected group. Example This restaurant has a limited number of lobsters each day for sale. Note The manager enters the number of lobsters available each day through Manager Procedures.
You can select a Major, and Family Group, for each menu item. The menu item will be included in sales totals for the selected groups. Example Each menu item may have up to four different prices. The prices may change depending on the revenue center, time of day, or active menu level. Usually, a revenue center matches an outlet in the restaurant, such as a bar, dining room, or a retail shop. For instance, the operations in a bar can vary from those in a dining room.
Configure the forms in the Revenue Centers folder in the following order: 1. RVC Credit Cards 2. RVC Display Design 4. RVC Interfaces 5. RVC Posting 6. RVC Printing 7. RVC Print Design 8. RVC Sales 9. RVC Taxes RVC Transactions The system allows you to customize credit card handling in each revenue center. Programming General Select the credit card options that apply to each revenue center. Example This restaurant has several workstations in the Restaurant revenue center.
Example The example below shows the credit card trailer for the Restaurant revenue center. Trailers are programmed in Sales Descriptors. Example The Restaurant revenue center enables a secondary floor limit to control when a second request for authorization is initiated.
Note Some credit card processors require authorization of all transactions regardless of the amount. Example This restaurant selects the option Print voucher in background to cause a credit card voucher to print automatically when authorization is received. Programming Select discount and service charge options for each revenue center. For example, you can control the sorting and consolidation of items posted in a previous round for each revenue center.
Programming Select the display options for each revenue center. Other posting options that can be determined at the revenue center level include rounding, posting to transaction or check employee, and order type totals posting options.
Programming General Select separate posting options for each revenue center. Example In this restaurant, the host seats the guests and begins a check before the waiter or waitress is assigned the host is the check employee. The restaurant selects the option Current round posts to transaction employee to track the revenue generated by each waiter or waitress.
Otherwise totals in this restaurant would only post to the host. Programming General Complete the fields to control printing in each revenue center. Example The Restaurant revenue center is programmed to allow three checks to print before authorization is required. The Bar however, only allows one check to print before authorization since more supervision is desired in the Bar environment.
Example This restaurant selects the option Partial cut after customer receipt, to keep receipts printed near the door to the restaurant from blowing away. Programming General Enter the names to print on guest checks, customer receipts, and order output for each revenue center. Example The Restaurant uses a guest check that includes a pre-printed logo.
By entering 12 in the Lines before header field, the guest check begins printing below the logo. Micros slip printers print 6 lines per inch. Example Guest checks in the Bar revenue center include the time and date. Example In the Restaurant revenue center, voids print in red on order chits to alert kitchen employees not to prepare the item. Example In this restaurant, checks printed in the Bar revenue center display a different name than checks printed in the Restaurant revenue center.
Programming SIM Select the display options for each revenue center. Programming Enable seat handling in appropriate revenue centers. Seats are enabled only in the Restaurant and Bar. Table Names A table names can be any 4 alphanumeric characters.
Table names need not be in any particular order. Different revenue centers can assign the same table names without affecting system-wide table counts, providing that each table in the system has a unique table record number.
Within a revenue center, however, if checks are to be begun, picked up, or transferred by table number, every table must be given a unique name. Programming Create records for the tables in each revenue center. Example The Restaurant revenue center has tables numbered 1 through Programming General Define the tax options for each revenue center. VAT is a form of sales tax used outside the United States. Example The example below shows how tax lines print when the option Print separate Canadian tax lines is selected.
Programming Touchscreens Select the touchscreens to display in each revenue center. Example For example, the sign in screen displayed in the Restaurant revenue center may differ from the one displayed in the Bar. Use the folder link to open the Touchscreens form if you need to create more touchscreens. You can select a different style in each revenue center for splitting checks, editing seats, and sharing checks.
Example A restaurant might design more than one style for the keys that display when the [Pickup Check] key is pressed. For example, the Restaurant revenue center, with 50 tables, might use smaller keys to display open checks than the Bar revenue center that has only 10 tables. Example Alert times in the Restaurant are set for and seconds. Programming General Select the options for each revenue center.
Example This restaurant often serves large groups. The option Allow table chaining is selected to allow employees to Chain and Fire orders at multiple tables. This ensures that the customers in a group receive their food at the same time.
Chain and Fire Tender Media keys are required with this option. Example In the Bar, Allow fast transactions enables employees to begin a check by pressing a menu item key. This allows for faster service in this revenue center. Example This restaurant wants to be sure employee meals are charged to the correct employee.
The option Use employee ID when entering employee meal, adds an additional layer of security. Before you begin to enter information about individual employees, use the forms provided with the Site Survey to organize the information.
Program the forms in this folder in the following order: 1. Employee Classes 2. Configurator Access 3. Jobs 4. Employees 5. Time and Attendance Optional 6. Assign each division in duties or privileges to a separate Employee Class.
Example In this restaurant, the employee class, Bartenders, is privileged to use one-touch sign in keys. The default touchscreen Bar Main is programmed to display two one-touch keys, one for each bartender on duty.
Example The Managers in this restaurant are privileged to create and settle credit card batches, as well as to edit and report on credit card batches.
The table below shows the privilege hierarchy in the system. Example In this restaurant, Managers often redirect printer output during slow periods when two order output devices are not needed. Example In this restaurant cashiers are privileged to use the [No Sale] key in order to make change for the jukebox. Example In this restaurant, the options Pickup check and Begin check are selected for servers. Remember, if you do not assign a privilege to an employee class, employees may only perform the operation by obtaining authorization.
Example In this restaurant, servers print checks when the customer requests one on demand. A [Print Check] key is programmed on the touchscreen. Example Servers in this restaurant may void only current round menu items.
The privilege of voiding previous round menu items is reserved for management. Note Voids and returns can be programmed to require a reason. Example In this restaurant cashiers are responsible for balancing a cash drawer. The employees in this class use an [Assign Cashier] key to create a cashier link.
Another method of assigning a cashier link is by UWS. Programming Choose the forms that each employee class may access in POS Configurator, and indicate the actions they may perform. Example This restaurant allows servers to read the Menu Items form. They may not update, add, or delete records however. You can define a default pay rate for each job and specify if employees clocking into that job are required to declare tips in the Jobs form.
Programming Job Definitions Create the jobs required by this restaurant. Employees clocking in under this job will be paid this rate unless a different wage is programmed in the Employees form Job Rates tab. Then assign each Job in the definitions tab to a category. You can list employees alphabetically from A to Z, or you can list employees alphabetically according to their employee class.
This arrangement simplifies programming and maintenance. Then complete the fields on the General form. Example Jake, a Server, is assigned the employee ID 5. He will use this number to sign in and clock in to the system. Example In this restaurant, Bartenders are responsible for balancing a cash drawer at the end of their shift. Jennifer and Mathew are assigned cash drawers 1 and 2 respectively. Example Matthew, a long-time employee, is paid at a higher rate than the default pay rate established for cooks in the Jobs form.
The higher rates are entered in the Override Rate fields. Use the Time and Attendance form to program the system to keep track of wages, hours, and schedules. Programming General Define the payroll information for this restaurant.
Example This restaurant uses the Time Clock Schedule. Employees in this restaurant are allowed a 15 minute grace period when clocking in or out. This means they may clock in up to 15 minutes before or after their scheduled start time. If they attempt to clock in outside this grace period, the system will require authorization. Note Individual employees may be given a specific late clock in grace in the Employees form.
The Employee Classes form provides options for overriding the Time and Attendance grace periods. Example This restaurant allows employees one paid and one unpaid break each day. The restaurant does not track early clock ins. While Time and Attendance tracks hours and wages, the Time Clock Schedule lists the days and hours each employee works. Each employee may be assigned a job. To reduce labor costs, employees may be prevented from clocking in early or clocking out late, and the schedule can be used to call attention to employees who clock in late or clock out early.
Programming Create a schedule for each employee. Example Each employee is assigned a date and time for clocking in and out. If no Job Title is assigned, the employee is prompted to select a job when clocking in. The system comes with many standard report templates which may be used to run reports manually, or included in autosequences. Program the forms in the following order: 1. Report Groups 2. Tracking Groups 3. Historical Totals 4.
Report Classes 5.
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