Table Service Essentials

Training Workbook

Introduction to TableService

Course Objectives

Perform server, bartender and cashier operations Perform basic FOH manager operations
System checks Clocking-in Assigning cash drawers Running reports

Perform basic BOH manager operations

Entering employee information Changing messages Running reports

Navigation BOH & FOH

BOH Aloha Mgr (Table folder on desktop) FOH Iber (Table folder on desktop) Alt X Super User access (BOH) Shift-Ctrl-Alt-X Exit from FOH (Claw) Ctrl-Esc To access Windows start option

FOH & BOH Overview

Fileserver Report Printer Master Terminal Terminals Receipt Printers Remote Printers

Server Training
Clocking in Floor plan Working with tables The order entry screen Ringing in items Sending ordered items Splitting orders Splitting items Closing checks Checkout Declaring tips Clocking out

Bartender Training
Clocking in The order entry screen Working with tabs Starting a tab Ringing in items Sending ordered items Rapid Access Closing checks Checkout Declaring tips Clocking out

Cashier Training
Clock in Get Check Screen Closing Checks Sales? Checkout Clock out

Manager Training
Opening Your Store
Performing a System Check Clocking Yourself In Setting Up the Cash Drawer

Manager Training
Daily duties
Server and Bartender Clock In Ringing Up Menu Items Deleting Ordered Items Sending Items to the Kitchen Splitting the Guest Check Tendering a Guest Check Appling voids, comps and Opening closed checks and

reprinting checks
Transferring Tables Make another Menu available for a

table
Assigning Gratuity to a Table or Tab Assigning Cash Drawers Paid In and Paid Out Procedures Viewing FOH Reports

promos to the guest check

Manager Training
Closing your store
Identifying Open Tables and Tabs Identifying Employees Clocked In Performing Employee Checkout Procedures Performing Employee Clockout Procedures Clocking Yourself Out EOD

Manager Training
BOH Data Input for a manager includes
Employee Data Item or Product Data Pricing Data Payment Data (Promos and Comps) Messages for the FOH and Guest Checks System Data (Verify and Refreshes)

Reports
Used to analyze the success of your business, the Aloha system reports information and data on every aspect of your business. Run reports at a regularly scheduled time, such as during the end of day process, to give you a complete day of information. Sales Labor Product Mix

Sales Reports
Sales Report Sales information from all terminals for selected date or dates Hourly Sales and Labor Displays sales and labor data for a specific period Sales by Revenue Center Displays sales as report by each revenue center

Labor Reports
Labor Report Schedules vs. Actual Overtime Reports Tip Income

Product Mix Reports

Daily PMIX Report Weekly PMIX Report FOH PMIX

Wrap Up
Server Bartender Cashier Manager Questions? Tomorrow: Features & Functions

ALOHA BOOT CAMP WORKBOOK

Table Service Introduction

Module 1

Table Service Introduction

Contents
INTRODUCTION .................................................................................................... 1-3 Module Objectives .......................................................................................... 1-3 Course Outline ................................................................................................ 1-4 EXERCISE 1: LISTEN AND ANSWER ..................................................................... 1-5 TRAINING CHECKLISTS ....................................................................................... 1-6 Aloha TableService Server Checklist ............................................................. 1-6 Aloha TableService Bartender Checklist ........................................................ 1-7 Aloha TableService Cashier Checklist............................................................ 1-7 LAB EXERCISES ................................................................................................... 1-8 Lab 1: Server Exercises Aloha TableService FOH...................................... 1-8 Lab 2: Bartender Exercises Aloha TableService FOH .............................. 1-10 Lab 3: Manager Exercises Aloha TableService FOH ................................ 1-12 MODULE RECAP ................................................................................................ 1-16

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Table Service Introduction

Introduction

n this course you will learn how to operate the Front-of-House (FOH) order entry system for the Aloha TableService product. This course will focus on the different daily FOH manager operations to include opening your store closing your store, running reports and managing employees. We will also look at how bartenders and servers use the FOH to do their jobs. The course will also cover some basic Back-of-House (BOH) manager operations to include entering employees and running reports.

Module Objectives
After completing this module, you will be able to: Perform basic FOH manager operations to include system checks, clocking in, assigning cash drawers, and running reports. Perform server and bartender FOH operations. Perform basic Back of House (BOH) manager operations to include entering employee information, changing messages, and running reports.

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Course Outline
1. Introduction a. Instructor introduction and background. b. Introduction of participants and expectations c. Class length and breaks d. Restrooms and water fountain locations 2. Opening your store a. Performing a system check b. Clocking yourself in c. Setting up the cash drawer 3. Running your store a. Performing security procedures b. Clocking in as a server c. Clocking in as a bartender d. Ringing up menu items e. Sending ordered items to kitchen f. Splitting items g. Tendering a guest check h. Performing server checkout procedures i. Performing server clockout procedures j. Performing guest check procedures k. Performing table and tab procedures l. Performing cash drawer procedures m. Performing system procedures n. Viewing FOH reports 4. Closing your store a. Performing employee break procedures b. Performing employee checkout procedures c. Performing employee clockout procedures d. Clocking yourself out 5. Managing your data a. About your data b. Managing your labor c. Managing your product d. Managing your pricing e. Managing your payments f. Managing your messages g. Managing your system data 6. Running your reports a. About your reports b. Analyzing your sales reports c. Analyzing your labor reports d. Analyzing your product mix 7. Tour the lab

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Table Service Introduction

Exercise 1: Listen and Answer

The following is a self-paced exercise. As you listen to your instructor teach you the basics of the Aloha TableService POS, determine the answers to the following questions and write down the answers as you learn them. 1. What should a manager check on the POS system before the day of business begins?

2. A guest check can be split into _________ different checks. 3. The buttons in the upper right hand corner are _________ _____ buttons. These buttons will send the order to the kitchen. 4. The maximum number of people that can be assigned a cash drawer is _____. 5. The visual representation of the restaurant in which servers place orders is called ____________. 6. How many ways can an order be sent to the kitchen? 7. List the ways an order can be sent to the kitchen.

8. _____ is the color items appear on the guest check that have not been sent to the kitchen. 9. _____ is the color items appear on the guest check once they have been sent to the kitchen. 10. _____ is the color an item appears on the guest check if the item is on hold. 11. If an item is black on a guest check and needs to be deleted, it is considered a __________. 12. Moving a table(s) from one server to another is called a ___________. 13. The Special button is on the Modify screen. If you push the Special button, a list of ____________ are provided. 14. The _________ button is typically used by a cashier to retrieve a guest check. 15. List the two places a server can enter tips for a guest check.

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Training Checklists
Aloha TableService Server Checklist
I understand how to perform the following:

Logging into the Aloha system Clocking into the Aloha system Starting a new table Entering an order with modifiers Entering an item sold by weight or quantity Entering an open item Entering an item using Price Lookup Entering a pizza item Entering a gift card item Adding modifiers to an item Adding Exception modifiers to an item (Special button) Typing a special message to the kitchen (typewriter) Copying an item (Repeat button) Entering items in multiples (Quantity button) Deleting an unordered item (Delete button) Clearing a check of unordered items (Clear button) Viewing and printing the receipt for an item (Recipe button)

Sending orders to the kitchen Placing an item on hold (Hold button) Working with separate checks Splitting an item between guest checks (Split Item button) Combining and detaching tables (In WWT and FloorPlan) Transferring a Table (Transfer button) Changing the guest count (# Guests) Applying a tax exemption to a guest check Reprinting a guest check Close a check to cash Close a check to gift certificate Closing a check to a gift card Close a check to a house account Close a check to a credit card Applying tips to credit cards View your sales for the day Changing your password Checking out of the system Clocking out of the system

Declaring your tips Looking up and entering any item in the system (Item Lookup button) Name______________________________________

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Table Service Introduction

Aloha TableService Bartender Checklist

I understand how to perform the following:

All of the Server Functions (Primary Functions) How to start a new tab How to name a tab with a credit card How to use the saved card feature to close a check to a credit card How to add to an existing tab How to open the cash drawer How to use fast cash How to declare cash during checkout

Name______________________________________

Aloha TableService Cashier Checklist

I understand how to perform the following:

All of the Server Functions (Primary Functions) How to use the get check feature How to declare cash How to assign a starting bank

Name______________________________________

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Lab Exercises
Lab 1: Server Exercises Aloha TableService FOH
OBJECTIVES: Completing this lab will reinforce the skills required to perform basic server duties in a TableService environment. Estimated time to complete this lab: 15 minutes PREREQUISITES

Instructor demonstration
Exercise 1 1. Clock-in Elvis Presley, #200, as a server. 2. Open table #31 on the patio with 2 guests and order the following items:

2 non-alcoholic beverages 1 appetizer 2 entrees 2 desserts

3. Send the order to the kitchen. 4. Close the guest check as a cash transaction. Exercise 2 1. Clock-in Graham Cracker, #201, as a server. 2. Open table #12 with 4 guests and order the following items:

4 non-alcoholic beverages 2 appetizers (highlight and use the AS APP order mode) 4 entrees 4 desserts (place all of the desserts on hold)
3. Split the check into 2 separate checks. Place 2 beverages, 1 appetizer, 2 entrees, and 2 desserts on the second check. 4. Select DONE to exit the order entry screen. 5. Return to table #12 and order the desserts. 6. Close one of the checks to cash and the other to NEXT$.

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Table Service Introduction

Exercise 3 1. Open table #11 with 3 guests. 2. Create 3 separate checks using the ADD button. 3. Place 1 beverage, 1 entre, and 1 dessert on each guest check. 4. Order the items. 5. Close all three checks to cash. Exercise 4 1. Open table #11 with 3 guests and order the following items:

3 non-alcoholic beverages (use the Quantity button) 3 non-alcoholic beverages (using the Repeat button) 3 entrees 4 desserts
2. Delete 1 dessert. 3. Close the check to Equal Pay for 3 people. Close each check with NEXT$. Exercise 5 1. Login as server #200 (Elvis Presley), start a new table, and ring some items. 2. Transfer the table to server #201 (Graham Cracker). 3. Login as server #201 (Graham Cracker) and accept the transfer. 4. Ring some more items to the check and close the check to CASH. Exercise 6 1. Log in as #200, start a new table with 3 guests, and order the following items:

5 mixed drinks (i.e. Gin and Tonic) 1 appetizer 3 sandwiches 4 beers 2 wines
2. Send the order to the kitchen. 3. Split the check into 4 separate checks. 4. Split the appetizer between all four of the checks (1/4 each). 5. Close check #1 to Cash, check #2 to House Account Type Brian, check #3 to Cash, and check #4 to House Account Type Manny.

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Lab 2: Bartender Exercises Aloha TableService FOH

OBJECTIVES: Completing this lab will reinforce the skills required to perform basic bartender duties in a TableService environment. Estimated time to complete this lab: 15 minutes PREREQUISITES

Instructor demonstration Lab 1: Server Exercises Aloha TableService FOH

Exercise 1 1) Log on as a manager (#100) and assign Abby Gale to a cash drawer, select done. (Via-FOH-Function button-Financial-Cash Drawer, Highlight Abby Gale-click in box. Select done.) 2) Login #300, Abby Gale. (Note: Abby Gales job code is bartender) 6. Order 2 beers, 2 wines and 2 appetizers. 7. Select the tab and name the tab Gary. Exercise 2 1. Order 3 beers. 2. Select the tab and name the tab Fred. 3. Add 3 appetizers to Freds tab. 4. Split tab into 3 separate checks and close all checks to cash. Exercise 3 1. Order 3 mixed drinks. 2. Place 2 of the drinks on Hold. 3. Select tab and name the tab Sally. 4. Select Done. Exercise 4 1. Ring up 5 classes of wine using the Quantity key. 2. Delete 3 glasses of wine from the check. 3. Select tab and name the tab Joe. 4. Open Sallys tab and order the items that have been placed on Hold. 5. Add 3 more mixed drinks to Sallys tab. 6. Split Sallys tab 3 ways and close all checks to cash. .

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Table Service Introduction

Exercise 5 1. Order 2 beers, 2 glasses of wine, and 2 appetizers. 2. Close the check to Fast Cash. Exercise 6 1. Order 3 beers. 2. Select tab and name the tab John. 3. Add 3 sandwiches to Johns tab. 4. Close Johns tab to Fast Cash. Exercise 7 1. Order 2 mixed drinks and select tab named Julie. 2. Order 2 appetizers and place them on Julies tab. 3. Close Julies tab to NEXT$. Exercise 8 1. Order 4 beers. 2. Select tab and name the tab Mike. 3. Transfer the tab to a server. (via-transfer button) Exercise 9 1. Order the following items:

5 beers 5 glasses of wine 2 entrees

2. Delete 1 of the beers. 3. Place all of the entrees on hold and order the rest of the check (name the tab Dave). 4. Return to the Working with Tables screen. (WWT) 5. Open Daves tab and order the items you placed on hold. 6. Close the check to cash.

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Lab 3: Manager Exercises Aloha TableService FOH

OBJECTIVES: Completing this lab will reinforce the skills required to perform basic manager duties in a TableService environment. Estimated time to complete this lab: 30 minutes PREREQUISITES

Instructor demonstration Lab 1: Server Exercises Aloha TableService FOH Lab 2: Bartender Exercises Aloha TableService FOH
LAB DATA You will need the following to complete this lab. Use the tables below to track your assignments:

Employee list Clock in 3 servers, 1 bartender, 2 cooks, and 1 manager Open 3 tables for each server and ring items on each table. Open 2 tabs for the bartender and ring items for each tab.
Server Name E. Presley Server Number 200 Table # 11 Table # 12 Table # 13

Bartender Name

Bartender Number

Tab 1 Name

Tab 2 Name

Cook Name

Cook Number

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Table Service Introduction

Exercise 1 Login as one of the servers and close all open checks Exercise 2 As a manager, assign a comp to one of the closed checks. What did you have to do to apply a comp to a closed check?

Exercise 3 Assign a 20% gratuity to a closed check. Exercise 4 A server forgot his/her password and needs to get into the system. What are the steps required to make this happen?

Exercise 5 What FOH report can I sue to review clock-in times for employees?

Exercise 6 One of your servers had an emergency and had to leave. What are the steps involved (manager functions) to transfer their tables to another server?

Exercise 7 You think someone knows your manager password and you need to change it. What do you do?

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Exercise 8 One of the servers has ordered too many beverages on a guest check. What is the manager function used to delete them? What are the steps involved?

Exercise 9 A guest, who had dinner in the restaurant several hours ago, lost his guest check and needs another copy. How are you going to handle this?

Exercise 10 Your broiler cook informs you that there are only 5 rib eyes left. Set the system up so that the servers know that only 5 remain. What are the steps involved?

Exercise 11 You need to pull $20 from the bartenders cash drawer to pay for some bar supplies. How is this done? What button functions are used?

Exercise 12 Which FOH report shows my labor cost ($) and labor percentage?

Exercise 13 Which FOH report shows servers gross sales for the day?

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Table Service Introduction

Exercise 14 I would like to see the top selling menu item for the day. Which FOH report would I use?

Exercise 15 I need an hour-by-hour breakdown of sales for the day? Which FOH report would I use?

Exercise 16 I need to review a servers guest check that is currently open. I need to review when the items on the check were sent to the kitchen. What manager function do I use to get this information?

Exercise 17 As a manager, why would you ever need to delete a checkout and a clock-out? Why would a manager need to reprint a checkout or clock-out?

Exercise 18 A guest in my restaurant would like to order off the breakfast menu but currently the system shows the dinner menu. How do I change the menu for one guest?

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Module Recap
Having completed this module, you should be able to: Perform basic FOH manager operations to include system checks, clocking in, assigning cash drawers, and running reports. Perform server and bartender FOH operations. Perform basic Back of House (BOH) manager operations to include entering employee information, changing messages, and running reports.

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Aloha TableService
Features and Functions

Course Objectives
Explain Aloha redundancy Describe the Aloha EOD process Identify Aloha TableService reports and how to apply report

settings Identify, locate and describe different features and functions of System & store settings Labor settings Hardware settings Financial settings Order entry & Menu setup Tender setup Security setup Define the Aloha pricing hierarchy Describe the process for building an Aloha TableService database

Redundancy & EOD

Redundancy
Server Down Master Down

End Of Day
EOD
Eod Done30

GRIND
Eodgrind Gnddbf30.xxx

WINHOOK (optional)
Winhook

Reports
Used to analyze the success of your business, the Aloha system reports information and data on every aspect of your business. Run reports at a regularly scheduled time, such as during the end of day process, to give you a complete day of information. Sales Labor Product Mix

Sales Reports
Sales Report Sales information from all terminals for selected date or dates Hourly Sales and Labor Displays sales and labor data for a specific period Sales by Revenue Center Displays sales as report by each revenue center

Labor Reports
Labor Report Schedules vs. Actual Overtime Reports Tip Income

Product Mix Reports

Daily PMIX Report Weekly PMIX Report FOH PMIX

Edit Deposits
Functions | Edit Deposits
Add and edit deposit information Deposit information appears on the sales report Tenders that affect deposit will appear on the sales report in the

deposit section
Deposit information in the sales report will reflect short, over, or

balanced

Edit Punches
Functions | Edit Punches
Edit prior days information only Refers to edits of employees clock-in / out times (punching the clock) Edits of current day should be performed on the FOH (must have

access)
Split into two sections
Punched prior day Non-punched PTO

Other Wages section is for PTO (paid time off)

Vacation time Sick time

Auto Clockout will clock the employee out at EOD (Store Settings |

Labor)
Maximum four weeks back edits allowed (Store Settings | Labor) Dont forget to set Open Time (Store Settings | System) or system will

error with clock-out time is less than clock-in time

Basic Labor Scheduler

Functions | Basic Labor Scheduler
Dont forget to set Open Time (Store Settings | System) or system will

error with clock-out time is less than clock-in time

Built in feature of Aloha TableService Used to help control punctuality and overtime Flag Use Schedule and Use Punctuality in Store Settings | Labor Schedules can be printed on local Windows printer Use the Edit Schedule function to create a new schedule Dont forget to set Open Time and First Day of Week in Store

Settings | System

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Assign Checkouts
Functions | Assign Checkouts
Dont forget to set Open Time and First Day of Week in Store

Settings | System
Tool to group checkouts by shift or logical restaurant division Checkouts are assigned to checkout buckets usually named by meal

period or shift
Breakfast, Lunch, Dinner Counter, Patio, Drive-thru

Checkout Buckets are named in Store Settings | Labor Checkout Bucket assignments can be automated with Winhook

(AKBID1083)

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House Accounts
Functions | Post to House Accounts
Create house accounts in Payments | House Accounts Create house account tender in Payments | Tenders Payments, credits, and debits are posted to house accounts using

Post to House Account

House account invoices can be printed using Reports | House

Accounts The Balance function is used to consolidate existing totals and create balance forward totals Invoices will not reflect real-time data (EOD must be processed) Magnetic strip cards can be used with house accounts

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Pricing Hierarchy
1) Quantity Item 2) Fixed Item 3) Button (Submenu) 4) Price Changes 5) Price Level 6) Item Level

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Database Building Order

1) System 2) Taxes 3) Items 4) Categories 5) Modifiers 6) Submenus 7) Menus 8) Job Codes 9) Access Levels 10)Employees 11)Order Modes 12)Revenue Centers 13)Tables 14)Terminals 15)Printers 16)Printer Groups 17)Cash Drawers 18)Day Parts 19)Tenders 20)Promotions 21)Comps

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Floor Plan Basics

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Objectives Met?
Can you
Explain Aloha redundancy? Describe the Aloha EOD process? Identify Aloha TableService reports and how to apply report settings? Identify, locate and describe different features and functions of System & store settings Labor settings Hardware settings Financial settings Order entry & Menu setup Tender setup Security setup Define the Aloha pricing hierarchy? Describe the process for building an Aloha TableService database?
Questions? Tomorrow: Database Building
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Table Service Features and Functions

Module 2

Table Service Features and Functions

Contents
INTRODUCTION .................................................................................................... 2-3 Module Objectives .......................................................................................... 2-3 Course Outline ................................................................................................ 2-4 KEY TABLESERVICE FUNCTIONS ....................................................................... 2-5 Setting System Information ............................................................................ 2-6 Entering Tax Information................................................................................ 2-7 Entering Items ................................................................................................. 2-8 Entering Categories......................................................................................... 2-9 Building Modifier Groups............................................................................. 2-10 Building Submenus ....................................................................................... 2-11 Building Menus............................................................................................. 2-12 Setting up Job Codes..................................................................................... 2-13 Setting up Access Levels .............................................................................. 2-14 Entering Employees ...................................................................................... 2-15 Creating Order Modes................................................................................... 2-16 Building Revenue Centers............................................................................. 2-17 Entering Tables ............................................................................................. 2-18 Setting up Terminals ..................................................................................... 2-19 Setting up Printers ......................................................................................... 2-20 Setting up Printer Groups.............................................................................. 2-21 Setting up Cash Drawers............................................................................... 2-22 Setting up Day Parts...................................................................................... 2-23 Setting up Tenders ........................................................................................ 2-24

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Setting up Promotions ................................................................................... 2-25 Setting up Comps .......................................................................................... 2-26 A DAY IN THE LIFE OF ALOHA...................................................................... 2-27 Back of House Computer .............................................................................. 2-27 Master Terminal ............................................................................................ 2-27 Transaction Log ............................................................................................ 2-27 Printer Logs................................................................................................... 2-27 End of Day .................................................................................................... 2-28 Aloha Manager Program ............................................................................... 2-29 Grinding ........................................................................................................ 2-29 Manual Grind ................................................................................................ 2-30 Reports .......................................................................................................... 2-30 MODULE RECAP ................................................................................................ 2-31

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Table Service Features and Functions

Introduction

his course will walk you through the Aloha Manager application including the functions, features, and flags represented in the Back-of-House. The student will learn a basic understanding of Aloha TableService capabilities to include description and location of store settings, labor settings, hardware settings, financial settings, order entry and menu setup, tender setup, and security setup. The course also includes a brief discussion of available reports and report settings.

Module Objectives
After completing this module, you will be able to: Identify, locate and describe different features and functions built in to the Aloha POS TableService system to include system and store settings, labor settings, hardware settings, financial settings, order entry and menu setup, tender setup, and security setup. Identify Aloha POS reports and how to apply settings to each report

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Course Outline
1. Aloha Manager a. Security access b. Aloha File menu c. Aloha Manager screen components d. Navigation options e. Navigation bar f. Keyboard support 2. System Setup a. Maintenance Menu b. Utilities 3. Functions Menu a. Edit deposits b. Edit punches c. Basic labor scheduler d. Print schedule reports e. Assign checkouts f. Team tip distribution g. Accounts h. Payment reconciliation i. Export j. IC Verify 4. Maintenance Menu a. Labor b. Menu c. Payments d. System e. Hardware f. Messages g. Membership h. Store Settings 5. Utilities a. Refresh data b. Verify data c. View debugging file d. Create diagnostic files e. Stop front of house f. Start front of house g. Force end of day h. Database upgrade i. Regrind subdirectories j. Fileserver recovery 6. Tools a. Customize 7. Reports a. How to use the Reports screen b. Sales c. Employee d. Payments e. House Account f. Product Mix g. Item Prices by Name h. Item Prices by Number i. Delivery Production j. Voids k. Surcharges l. BOH Security Levels m. BOH Users n. Detailed Access o. Reprints p. Transfers q. Audit r. Crystal Reports 8. Evaluations 9. Testing

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Table Service Features and Functions

Key TableService Functions

This section will allow you to take notes as the instructor focuses on 21 key Aloha TableService elements. The instructor will define each element along with its features and functions within the Aloha product. The functions in this section are organized in the way in which you should build a database

System Taxes Items Categories Modifier Groups Submenus Menus Job Codes Access Levels Employees Order Modes Revenue Centers Tables Terminals Printers Printer Groups Cash Drawers Day Parts Tenders Promotions Comps

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Setting System Information

LOCATION: Maintenance>Store Settings>System Group QUICKTIPS

Enter store information Enter and change license information Enter EOD settings including the Winhook batch file name, if applicable Enter dated subdirectory purge information

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Entering Tax Information

LOCATION: Maintenance>Menu>Taxes QUICKTIPS Typically, food, liquor, beer, and wine tax rates are created Exclusive and inclusive tax rates use different formulas in the Aloha system Taxes should be applied to all items in the item database, even if the tax rate is %0.00 Smart Taxes will tax an inclusively taxed item exclusively in some situations Smart Taxes must be enabled in Maintenance>Store Settings>Financials Group before use Breakpoint tables are used in jurisdictions that follow tax table guidelines (FL) GST means Goods and Services tax Secondary taxes are exclusive taxes and must be enabled in Maintenance> Store Settings>Financials Group before use. Flex taxes enable tax on items that require conditional taxation

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Entering Items

LOCATION: Maintenance>Menu>Items QUICKTIPS Items are anything that will appear on a button on the FOH, on a kitchen chit, or a guest check. Items include menu items themselves along with modifiers. /n should be used for two-line buttons on the short name. The chit name is typically in Caps. Consult with the chef for preferences and names. The long name appears on the guest check. Double-check the spelling! Maximum characters are 15 on the short name, 15 on the chit name, and 25 on the long name. Dont forget to apply a tax, printer group, and a modifier group (if applicable). Remember to use the copy command by right-clicking in any gray area. Remember, you can price at the item level.

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Entering Categories

LOCATION: Maintenance>Menu>Categories QUICKTIPS Categories combine like items into groups primarily for reporting. Categories are used with Promotions, Comps, Order Modes, Labor Groups and Performance Measures. Very general sales categories would be food, liquor, beer and wine. More specific sales categories could be appetizers, desserts, etc. Rules for categories: Place every item in either a sales or retail category. Items can only be in one sales or retail category. Items may be in multiple non-sales categories. Non-sales categories can be thought of as sub-categories and are primarily used as qualifying parameters for promotions, comps, performance measures, and order modes Placing an item in a suggestive category will cause it to blink on the FOH.

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Building Modifier Groups

LOCATION: Maintenance>Menu>Modifiers QUICKTIPS Modifier groups are used to further extend, alter or further define menu items. Common types of modifier groups include: Ingredients: Example sour cream and jalapenos on Nachos. Sides: Example French fries, salad, veggie choices. Preparation: Example - steak temperature. Quantity / size: Example large, small, cup, bowl. Modifier Group record numbers begin at number 10,000 and end at 19,999. Modifiers can be priced! Dont forget the minimum and maximum modifier selections. Screen Flow Required will force the modifier screen to appear after the parent item is ordered. Modifiers can modify modifiers. Example: - A salad may be a choice modifier for a steak and the salad will need dressing modifiers. Dont forget to link the modifiers groups to the items!

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Building Submenus

LOCATION: Maintenance>Menu>Submenus QUICKTIPS Submenus are logical divisions of the restaurants menu. Desserts, Soups, and Appetizers are typical submenus. The Short Name will appear on the FOH button. Use\n for multiple lines of text To place a bitmap on a button simply create the bitmap (80 x 20 pixels) and place it in the \Aloha\Bmp directory. Name it ITMxxxx.BMP where xxxx is the item number. You can price at this level known as button level pricing!

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Building Menus

LOCATION: Maintenance>Menu>Menus QUICKTIPS Menus are composed of submenus. Make as many menus as needed. Examples of menus include the Bar menu, the To Go menu and the Server menu. Menus are assigned to job codes. Default menus can be assigned to servers, bartenders and cashiers in Maintenance | Store Settings | Order Entry Group | More Options tab. To override a default menu assign the menu to a job code under events (Set Bar Menu, Set Server Menu, Set Cashier Menu events).

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Table Service Features and Functions

Setting up Job Codes

LOCATION: Maintenance>Labor>Job Codes QUICKTIPS Job codes are user-defined job descriptions that categorize employees and tasks into logical groupings. Job codes describe what an employee can do. Typical job codes include server, bartender, cashier, and manager. Job codes that are required to enter orders must have the Order Entry and Shift Required check boxes selected. Remember you can setup training job codes by selecting the Training check box. The Order Taker check box is NOT for typical server job code setup. Locate the appropriate icon labeled iconxx.bmp in the ALOHA\BMP directory.

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Setting up Access Levels

LOCATION: Maintenance>Labor>Access Levels QUICKTIPS Access levels control who can perform certain functions. Access levels determine if the employee can perform certain functions without manager approval. You can create an access level for each job code or make generic levels for management and staff. Not all functions will appear under the Functions button on the FOH. For example Split Checks, Force Auth, and Manual Card # are all check functions on the FOH. Careful what functions you assign to servers, bartenders, cashiers, etc.!

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Entering Employees

LOCATION: Maintenance>Labor>Employees QUICKTIPS Assign employee numbers. Some managers use the last 4 digits of a persons SS#. Some managers prefer to group employees and number accordingly. For example, all servers reside in the 100 range, all bartenders in the 200 range, etc. Yellow fields indicate required fields. Required fields can be set in Maintenance | System | Required Fields. Dont forget to give each employee a job code, access level and hourly rate of pay. Up to 10 job codes per employee. Dont delete employees instead terminate (zap) them! If the employee needs access to Aloha Manager then they must be given a Back Office Security Level.

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Creating Order Modes

LOCATION: Maintenance>System>Order Modes QUICKTIPS In a typical setup only 4 order modes will be active at any one time. Order modes will cause items to print to the kitchen. Dont forget header and trailer text for any modes other that the default. Typical order modes might be Order, To Go, Room Service, Dine In, Appetizers, Express, Rush, etc. Order modes should be numbered 1-4 for the first 4 order modes to show on the FOH. A fifth order mode can replace the Hold button on the FOH. Order modes can be fired by events. Order modes can be assigned to revenue centers for reporting purposes. If order modes are assigned revenue centers then terminal and table revenue centers will be overridden. Remember charges can be applied to order modes! For example, all To Go orders get a $1.00 charge.

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Building Revenue Centers

LOCATION: Maintenance>System>Revenue Centers QUICKTIPS Revenue Centers summarize income from different sections of the restaurant. Examples of revenue centers include Main Dining Room, Patio, Bar, Take Out, Landing. Revenue center income will be reported in various Aloha reports. Revenue centers can be assigned to order modes, tables and terminals. The hierarchy is order mode overrides table overrides terminal. Guest count options and pivot seating can be enabled by revenue center. Automatic gratuity can be applied to revenue centers.

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Entering Tables

LOCATION: Maintenance>System>Tables QUICKTIPS Up to 400 tables can be created. Table descriptions are typically Main Dining, Section 1, Cocktail, Bar, etc. The Style and Number of Seats options are only beneficial to the Floor Plan interface. Save some time! Dont forget to right-click and use the copy function after the initial table is created

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Setting up Terminals

LOCATION: Maintenance>Hardware>Terminals QUICKTIPS When numbering terminal records start with number 1, then 2, etc. Each Aloha system is licensed for a specific number of order entry terminals. The number of terminals with the order entry check box checked must equal the NUMTERMS variable. Peripheral devices (printers, pole displays, mag card readers) are attached to terminals. Revenue centers must be assigned to terminals. Floor Plan screens can be assigned to terminals.

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Setting up Printers

LOCATION: Maintenance>Hardware>Printers QUICKTIPS Define all receipt and remote (kitchen) printers here. Each printer is connected to a terminal. If the printer is a receipt printer then you will need to go back to terminal maintenance and define the terminals default printer. Dont forget to assign a backup printer in the event of a printer failure. If a Windows 9x system is driving the printer dont forget to disable the FIFO buffers. Dont forget to set printer dip switches! Remember, Windows and OPOS printing are supported. To adjust printer output go to Maintenance | Store Settings | Printing and Printing-Chits.

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Setting up Printer Groups

LOCATION: Maintenance>Hardware>Printer Groups QUICKTIPS Printer Groups allow printers to be placed into logical groups after they are defined. There can be up to 5 printers in one printer group. Dont forget the go back to Item Maintenance once printer groups are defined to assign items to printer groups.

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Setting up Cash Drawers

LOCATION: Maintenance>Hardware>Cash Drawers QUICKTIPS Cash drawers are attached to printers or to the terminal itself. Only 2 cash drawers can be attached to any one printer. The drawer number field can be set to 1 or 2. A compulsory cash drawer will not allow orders to be rung with the drawer open. The only compulsory drawer supported is Serial 223 32000. Public Cash Drawers are used in fast-paced environments where strict cash accountability is less important than speedy service. Additional cash drawer settings can be found in Maintenance | Store Settings | Security | Cash Drawer tab.

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Setting up Day Parts

LOCATION: Maintenance>System>Day Parts QUICKTIPS Day Parts define block of time used to define the parts of a day. The times are entered in 24-hour clock format. Day parts are used for reporting purposes primarily but can also be used for events, surveys, and tip sharing.

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Setting up Tenders

LOCATION: Maintenance>Payments>Tenders QUICKTIPS Assign a bitmap to a tender by naming a bitmap file TDRx.bmp where x is the record number assigned to the tender. You may have to rename the bitmaps after the tenders are created. For cash tenders dont forget to assign the default amount. For example, $10.00 default amount is 10.00. The Tips options are primarily used for credit cards and house accounts. Dont forget to assign the tender a position and make it active. Does this tender affect an over/short calculation on deposits? If so select Affects Deposit. The Print Signature Line option is used primarily for House Accounts. Combine on Check should be used with cash tenders. Remember, Tip Refund recovers a portion of the credit card processing fees from employees. If using Payment Reconciliation then dont forget to make adjustments to the Reconciliation tab.

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Setting up Promotions

LOCATION: Maintenance>Payments>Promotions QUICKTIPS There are 6 different types of promotions. They include BOGO (Buy one get one free), Combo, Coupon, New Price, Check Reduction and Quick Combo. Promotions are always tied to sales or non-sales category in order to qualify the promotion. For example, if you create a coupon for $5.00 off of a crab leg plate then you should build a non-sales category which includes only the crab leg plate. You would then tie the crab leg category to the promotion. Dont forget to give the promo a position and make the promotion Active. Dont forget to give the promotion a start and end date. An event can be used to make a promotion fire at a specific time. If the promotion amount needs to be included in tippable sales then dont forget to flag Amount Tippable. Dont forget to set Max per Check and Max per Table to at least 1. If you want the system to automatically apply the promotion you can select Auto Apply otherwise you will be required to select the items available for promotion.

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Setting up Comps

LOCATION: Maintenance>Payments>Comps QUICKTIPS Comps are typically utilized for discounts related to employee meals and service/quality related reductions. Comps use categories, just as promos, to qualify a discount. If the promotion amount needs to be included in tippable sales then dont forget to flag Amount Tippable. Dont forget to set Max per Check and Max per Table to at least 1. For employee or manager meal comps you may want to track the individual. To do this simply select Must Enter Name. You could also select Must Enter Unit if you want to track the employees unit number and Use Mag Card Only if you want the employee receiving the comp to use his or her mag card to validate and track the transaction. The Comp information (employee names and unit numbers) will appear on the BOH Payment report and Audit report.

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A Day in the Life of Aloha

The following is a sequential description of what occurs throughout the Aloha system through a complete day. The actual order entry and sales process ahs been omitted to emphasize the more important details.

Back of House Computer

The BOH computer is setup as a server (not dedicated; domain controller is not necessary) and is named ALOHABOH during Windows installation. The D:\ directory is shared as BOOTDRV with full access and no password, which allows terminals to connect by using Windows Guest User account and access the drive across the network. Normally, the back office is idle, with only the Aloha Manager program (AlohaMgr) running. The security key must be attached to a parallel port on the BOH fileserver.

Master Terminal
One of the terminals in the restaurant is designated as the Master terminal and has a special role. The master terminal acts as a sort of arbitrator among the terminals on the network, and manages some important network communication tasks. The FOH (Front Of House) will not function unless the master terminal is up. The master terminal is elected by the FOH during initialization.

Transaction Log
As each day progresses, the activity for the day is stored in a transaction log located in the \DATA subdirectory on the file server. The log stores all FOH activity that occurs during the current day in a secure format. The log always grows, never shrinks, since new data is always appended to the log. Every change to the system is reflected in the log. The log provides a natural audit trail for monitoring potential misuse of the system by employees.

Printer Logs
All printing for the current day is stored in printer logs also located in the \DATA directory, which function similarly to the transaction log. Each printer log contains all printing that has been sent to a given printer on the current day, as well as indicators as to what data has successfully printed. Because of this design, Aloha cannot lose printing. Even if all power is interrupted and every computer reboots, printing will resume where it left off.

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End of Day
The End of Day (EOD) process is a simple procedure that closes out the sales for a days business and starts the new days business with a fresh log. The EOD process is normally scheduled to occur every day at a certain time, usually late at night after the restaurant has closed. However, EOD may be run at any time using the manager EOD function, from either the back or front of house. The master terminal performs the End of Day process; therefore the master must be running. No BOH programs are involved. EOD will not be held up due to servers not clocking out or with open sales. Any open sales are closed out to cash, and all employees are automatically clocked out. Virtually the only reason EOD fails is when the file server runs out of disk space or an external reason such as a loss of network stability or power. The following sequence of events occur at EOD:

An EOD marker file is created, \ALOHA\DATA\EOD, which causes all non

master terminals to go down until EOD completes. All open sales are closed to cash and employees are checked out, then clocked out. A dated subdirectory for the current date of business (as read in ALOHA.INI) is created; i.e., \ALOHA\19970115. The transaction log is copied from the DATA subdirectory to the dated subdirectory. All system configuration files for the current day are copied from the DATA subdirectory to the dated subdirectory. If the copy was successful, the printer and video logs are deleted from the \DATA subdirectory. The LCK files, the TXT files and various CFG files are deleted. Various data files are updated based on the days business, e.g., the employee file is updated with any employee passwords which have changed, and house accounts are updated with charges for the current day, and DOB is calculated and adjusted. All system configuration files from \NEWDATA are copied to \DATA (a refresh).

When the entire process above has succeeded, a DONE30 (zero bytes) marker file is created in the dated subdirectory to indicate that EOD completed normally and successfully. The EOD marker file is deleted, allowing the terminals to return to normal operation, wherein they read the data files again in the \DATA subdirectory. After reading the data files, the master terminal attempts to read the TRANS.LOG, and, finding that it does not exist, creates a new one.

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Since the date of business increments each time EOD is run, EOD should never be run more than once per day. If the user runs EOD more than once per day, the date of business may be incremented into the future. This has some unpleasant effects, namely that sales will report as the wrong day of business (which is now in the future). Setting the date of business backwards is an involved process requiring Aloha Technical Support, thus it is strongly recommended that users not run EOD manually, but instead allow the system to run EOD automatically each day. IMPORTANT!!! The EOD process should take not longer than a minute or so to complete. Typically, there are only a few reasons that the EOD could fail:

The hard drive has run out of available space Network communication has failed Faulty power The DOB is not properly coordinated with the system date The master terminal has been shut down

Aloha Manager Program

The Aloha Manager program (ALOHAMGR.EXE) is the program controlling the Alohas Back of House. From the Aloha Manager program, the user can start and stop the Front of House, run reports, and perform other system functions. The Control Server program (CTLSVR.exe) monitors the system and makes sure that the transaction log is mirrored in \ALOHA\DATA\MIRROR.LOG. The mirror log functions as a backup in case anything happens to the regular transaction log. For this reason, and others, the CTLSVR.exe service should always be running.

Grinding
The Grinder, GRIND.EXE, is a BOH program which reads the transaction log for a given day of business and creates a series of DBF files which contain all relevant information for the days business. This program insulates other system components from the need to understand the transaction log. The Grinder normally is invoked automatically by the CTLSVR.exe program within 30 seconds following a completed End of Day. If the Grinder is successful, it creates a marker file, GNDDBF30.XXX (zero bytes) in the dated subdirectory where it created the grind files. IMPORTANT!!! It is imperative to understand that the EOD and the grind are two completely separate processes! In the event that the grind program is not successful, all terminals, along with the file server, will display a message saying Waiting to Grind 1997XXXX, and they will appear to be frozen. By definition, there is no way a grind could be automatically launched if the EOD has not successfully completed.

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Typically, there are only a few reasons the grind fails:

CtlSvr has been terminated (closed or exited) on the BOH. The Disable Auto Grind and flag has been turned on. The hard drive has run out of available space. The TRANS.LOG or a DBF file has been corrupted. The security key is missing

Manual Grind
In the even that the data, whether in the dated subdirectory or in the \DATA subdirectory needs to be ground or reground, this can be accomplished by launching a manual grind from the CMD prompt. The easiest way to do this is to go to the \BIN subdirectory and enter the following command along with its required command line parameter, including: grind /date [directory to be ground] as in the example:

TableService grind /date 20020916 QuickService grindq /date 20020916

Reports
The report program RPT.EXE generates standard system reports. The report program cannot be run directly, but is launched from the Aloha Manager program. Reports can be printed on any inkjet or laser printer supported by Windows, and can be viewed on screen before being sent to the printer. During the creation of a report, the necessary subdirectory may be re-ground. Crystal reports are supported by the Crystal Reports print engine DLLs, which are freely re-distributable. The Aloha Manager program is also used to run Crystal reports, since they required data files to be summarized and set up properly before being run. Aloha maintains a list of reports in the REPORTS.CFG files in the \ALOHA\CRW directory, and makes it easy to run reports once the dealer has set them up. Aloha allows the dealer to create custom Crystal reports (using a full-blown copy of Crystal Reports), using the system DBF data files.

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Module Recap
Having completed this module, you should be able to: Identify, locate and describe different features and functions built in to the Aloha POS TableService system to include system and store settings, labor settings, hardware settings, financial settings, order entry and menu setup, tender setup, and security setup. Identify Aloha POS reports and how to apply settings to each report

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Course Objectives
Navigate Aloha Manager to find basic database components. Identify all database components needed to begin building an Aloha

TableService database.
Input Aloha Manager database components including but not limited to:

AFTER running through the database evaluation on page 82, you can:
Build basic Floor Plan Set up Rapid Access Set up Smart Tax (inclusive/exclusive taxes)

Database Building Order

1) System 2) Taxes 3) Items 4) Categories 5) Modifiers 6) Submenus 7) Menus 8) Job Codes 9) Access Levels 10)Employees 11)Order Modes 12)Revenue Centers 13)Tables 14)Terminals 15)Printers 16)Printer Groups 17)Cash Drawers 18)Day Parts 19)Tenders 20)Promotions 21)Comps

ALOHA BOOT CAMP WORKBOOK

Building Databases for TableService

Module 3

Building Databases for TableService

Contents
INTRODUCTION .................................................................................................... 3-3 Module Objectives .......................................................................................... 3-3 Course Outline ................................................................................................ 3-4 ALOHA TABLESERVICE SYSTEM QUESTIONNAIRE ............................................ 3-5 General Information ........................................................................................ 3-6 Taxes ............................................................................................................... 3-7 Gratuity ........................................................................................................... 3-7 Dayparts .......................................................................................................... 3-7 Server/Cashier Information............................................................................. 3-8 Bar/Lounge Information................................................................................ 3-10 Void Reason List........................................................................................... 3-12 Order Modes ................................................................................................. 3-13 List Payment Methods .................................................................................. 3-13 Discounts - Promo / Coupon Reason List ..................................................... 3-14 Job Codes ...................................................................................................... 3-15 Employee List ............................................................................................... 3-15 Revenue Centers ........................................................................................... 3-16 Hardware Configuration ............................................................................... 3-16 POS Terminals ......................................................................................... 3-16 Printers..................................................................................................... 3-16 Remote Printer Names ............................................................................. 3-16 Printer Groups ......................................................................................... 3-16 Attachments: ................................................................................................. 3-17

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MUTTLEYS SIGNATURE GRILLE MENU........................................................... 3-18 Muttleys Signature Grille Item List ............................................................. 3-20 DATABASE REFERENCES AND RECOMMENDATIONS ........................................ 3-22 Suggested Database Numbering Scheme...................................................... 3-22 Aloha TableService Database Design Checklist........................................... 3-24 Database Building Score Sheet ..................................................................... 3-25 MODULE RECAP ................................................................................................ 3-26

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Introduction

his course will provide detailed instruction on how to build a TableService database. Database building components will include creating menu items, submenus, menus, taxes, modifiers, categories, revenue centers, day parts and more. Each student will build their own database in order to demonstrate understanding of proper database design and building procedure. The course also includes instruction on Floor Plan design and building.

Module Objectives
After completing this module, you will be able to: Navigate Aloha Manager to find basic database components. Identify all database components needed to begin building an Aloha TableService database Input Aloha Manager database components including but not limited to: adding employees, job codes, access levels, back office security levels, store information, day parts, order modes, items, modifier groups, submenus, exception modifiers, menus, categories, taxes, printers, terminals, cash drawers, tables, comps, promotions and tenders. Build a basic Floor Plan and demonstrate use on the FOH.

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Course Outline
1. Analyzing the Restaurant Information 2. System Settings for a Blank Database a. Hardware setup b. Table definitions c. Employee maintenance d. Defining day parts e. Defining payments 3. Setting up your User Interface a. Setting up your floor plan b. Setting up your panels c. Setting up your screens d. Setting up employees to use Qwerty keyboards e. Setting up rows and columns on the modifier screen f. Setting up rows and columns on the submenu screen 4. Setting up your Labor a. Adding your termination reasons b. Setting up your labor groups c. Setting up your checkout buckets d. Setting up your electronic payroll interfaces e. Setting up your minimum age and wage requirements f. Setting up your weekly basic labor schedules g. Creating a labor schedule from scratch h. Creating a time slice for an employees shift i. Editing the length of a time slice j. Moving a time slice k. Printing a labor schedule l. Deleting a time slice 6. m. Setting up your performance measures n. Setting up your cock in and out options o. Setting up the clock in report to print p. Setting up your rounding of clock in and out times Setting up your Order Entry a. Setting up your guest count tracking b. Setting up your tables and tabs c. Setting up your bartender d. Setting up transferring of tables and tabs e. Setting up order attributes f. Replacing the hold button with an order mode g. Setting up the pizza modifiers function h. Setting up the dry county memberships Menu Maintenance Functions a. Surcharges b. Taxes c. Flex Taxes d. Entering items in a database e. Modifiers f. Submenus g. Menus h. Special pricing i. Price levels j. Auto menu Viewing FOH Database Setting up your Printing Options Q&A Session

5.

7. 8. 9.

10. Evaluations 11. Testing

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Aloha TableService System Questionnaire

This section will allow you to take notes as the instructor focuses on 21 key Aloha TableService elements. The instructor will define each element along with its features and functions within the Aloha product. Prepared for: Muttleys Signature Grille 1320 Tennis Drive Bedford, Texas 76021 Attached you will find the Aloha System Questionnaire, which is designed to help you easily address all areas of system database building. When properly completed, this will allow Aloha to facilitate the design of your system database according to your specifications. Please take the time necessary to complete each area of this questionnaire. The quality and completeness of information received from your organization will reflect the functionality and ease of use of your database. Should you have any questions while completing this questionnaire, please contact: Please return this questionnaire on or before: XXX Thank You.

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General Information
Client Name: Site Name: Contact Name: Contact Phone # Site Address (Street, City, State, Zip)

MUTTLEY'S SIGNATURE GRILLE

Unit #12 Jonathan A. Muttley 817-555-1212 1320 Tennis Drive Bedford, TX 76021

Site Phone Number: Site Fax Number: Site Shipping Address (Street, City, State, Zip):

817-555-1212 817-555-2121 1320 Tennis Drive Bedford, TX 76021

Accounting periods start: Pay periods start on Week starts on: Hours of operation:
Day Monday Tuesday Wednesday Thursday Friday Saturday Sunday Open/Close Times 10:30am- 11:30pm 10:30am- 11:30pm 10:30am- 11:30pm 10:30am- 11:30pm 10:30am- 11:30pm 10:30am- 11:30pm 10:30am- 11:30pm

Monday Monday Sunday and run Weekly Bi-weekly Monthly

Bar

Happy Hour 5-6PM 5-6PM 5-6PM 5-6PM 5-6PM

Restaurant

Other

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Taxes
Please provide the necessary information on taxes, as outlined below:
ITEM TAX RATE PERCENTAGE 8.25% 8.25% 8.25% INCLUSIVE/EXCLUSIVE (Please indicate taxing method) Exclusive Exclusive Inclusive at Bar / Exclusive in Dining

FOOD Non-ALC BEV LBW

Inclusive taxes are included in the price of the item. (Liquor, Beer
and Wine are usually inclusive)

Exclusive taxes are added to the price of the item. (Food and
Retail items are usually exclusive)

Gratuity
Please indicate the gratuity percentage charged for the following locations:
LOCATION Restaurant Bar Room Service GRATUITY PERCENTAGE 15% at 8 or more guests N/A N/A

Dayparts
DESCRIPTION Breakfast Lunch Dinner START TIME 7AM 10:30AM 5PM

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Server/Cashier Information
1. Do you utilize Server Banking? (The Server opens checks, closes checks and makes change from moneys collected. Moneys are turned in at the end of their shift): YES NO During: Lunch Dinner Both

2. Do you utilize Cashier Banking? (The Cashier has an assigned cash drawer to ring up transactions, take payments and close transactions. Moneys are turned in at the end of their shifts): YES During: NO Lunch Dinner Both

3. Do you have servers on the floor placing orders while using cashiers? YES During: NO Lunch Dinner Both

4. Do you enter orders by table number? YES During: NO Lunch Dinner Both

5. Please provide a list of valid Table Numbers (table numbers must be numeric)
Number 1-6 7-12 Number of Seats 4 6 Shape Square Round

6. If you are using servers and cashiers at the same time, do you want checks to automatically transfer to the cashier after the order is complete? YES During: NO Lunch Dinner Both

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7. What menu items do the servers prepare themselves? (Ex: salads, soups, non-alcoholic bevs) None

8. Can servers adjust payments to closed checks? YES NO 9. Can servers transfer checks? YES NO If yes, do they transfer checks to themselves? YES NO

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Bar/Lounge Information
1. Do you allow customers to run a tab at the bar (keep a running total of drinks and food ordered at the bar and allow the customer to pay when YES NO leaving)? During: Lunch Dinner Both YES NO

2. Does the bartender use a cash drawer?

3. Is Happy Hour available in all areas of the site? Ex: Bar, Dining.Room YES NO

If No: List the Areas and Times that are available for Happy Hour:
DAY Mon Tues Wed Thurs Fri Sat Sun Restaurant Lounge Other Other

4. Are all menu items available during Happy Hour? YES NO

If No: Place an x by the items that are available:

Non Alcoholic Beverages Appetizers Buffets Entrees Desserts Draft Beer Bottled Beer Well Drinks Call Drinks Premium Drinks Champagne House Wines Brand Wines

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5. Do reduced prices apply to menu items during Happy Hour? YES NO

6. Do you have a Bar Food menu? YES NO

If yes, please attach a copy with prices to this questionnaire. 7. Please list your top 21 bar items sold including beer, wine and mixed drinks. A Fast Bar button will be created from this list.

8. What menu items do the bartenders prepare themselves? (Ex: mixed drinks, chips & Salsa, sandwiches, desserts, etc.)

9. Please list all food items that need to print to the Bar printer.

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10. Please use the worksheets provided to enter the prices charged for regular and happy hour liquor items:
ID 16005 16010 16015 18005 18010 18015 LONGNAME Miller Light Coors Light Corona Red Wine Blush Wine White Wine REGULAR PRICE 3.25 3.25 3.50 3.00 3.00 3.00 HAPPY HOUR PRICE 2.00 2.00 2.50 1.50 1.50 1.50

Void Reason List

A void is a procedure for taking an item off a check. A voided item is not included in net sales. For auditing purposes, these figures are recorded in the Manager Activity Reports. The following is a list of standard void reasons. Place a check mark in the column or columns to the right to show who is authorized to perform that type of void. Note: Please list any additional void reasons used by your site.
Void Reason Who is Authorized to Perform this Void Mgr. Overring Preparation Error Canceled Order 86 (Item is out of stock) Other____________ Other____________ Other____________ Other____________ X X X X Server Bartender Cashier

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Order Modes
Order Mode Name Order To Go As App Delivery Charge No Yes No Yes$2.00 Per Check $1.00 per check

List Payment Methods

1. Please list all payment methods your restaurant accepts. Examples of commonly used payment methods include Cash, Visa, American Express, Mastercard, House Accounts, and Gift Certificates. Payment Methods 1. 2. 3. 4. 5. 6. 7. 8. Cash $5.00 $10.00 $20.00 $50.00 $100.00 Discover House Acct. YES YES YES YES YES YES YES YES

2. Will you be using Gift Certificates? YES NO

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Discounts - Promo / Coupon Reason List

Comps / Promos are a way of removing a dollar amount, a percent amount, or the entire item from a Guest check due to a special promotion. A discounted amount may or may not be included in net sales. However, if you select to include discounted amounts in net sales, ALL discounted amounts WILL be included in net sales. If you select not to include discounted amounts in net sales, ALL discounted amounts WILL NOT be included in net sales. The discounted dollar amount is recorded along with the daily sales information to be used for audit. Comps and promos are commonly used to increase frequency and sales by offering an incentive for Guests to come to the site. The length of Promos/ Comps should run no more than 4 to 6 weeks in order for the full value of the increase to be recognized. If you select to offer a Promo / Comp longer than 4 to 6 weeks the increase will be diluted by time and you will not have achieved your desired results. The following is a list of standard Comp/Promo reasons. Place a check mark in the column or columns to the right to show who is authorized to perform that type of discount. Please list any additional Coupon/Promos used by your site.
Promo Reason % OR $ Amount OFF $5.00 100% Who is Authorized? Mgr X x x X x Server Bartender Cashier

$5.00 OFF COUPON

BOGO APPETIZER
Comp

% off

Required items if any ENTREES

Manager Needed YES YES

Max per Check 1 1

Max per Table 1 1

MGR Meal Birthday

100 % 50 %

FOOD/N A
FOOD/NA

Employee Meal Anniversary

80 % 20 %

YES YES

1 99

1 99

FOOD/N A
FOOD/NA

Senior Citizen

25 %

YES

99

99

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Job Codes
A Job Code is used to identify both an employees job title and the functions they can perform under that job title. Manager Asst. Manager Cashier Server Bartender Cook

1 2 3 4 5 6

Employee List
Please complete the following information for all current employees (restaurant server, room service server, bartender, manager and cashier). An employee can have up to 10 different job codes/rates. (Make a copy of this sheet if necessary.) Note: This information will be used during training and/or by management to input employees into the system.
Name SSN Phone Job Code Area Pay Rate

Teresa Doe

444-444343

750-4563

Server Cashier

Jonathan 444-33575-8585 Manager Muttley 3323 Kathrine 555-34675-4343 Manager Castle 4343 Richard 433-45654-3444 Server Michaels 1234 Ronald 777-87654-6565 Bartender McQuire 6789 Please make a copy of this sheet if necessary.

Mn Dn Rm Cash Cage BOH Mn Dn Rm Dn room Bar

2.13 6.00

15.00 2.13 5.50

Note: Pay Rate applies only if you will be using Aloha for time keeping and payroll reporting.

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Revenue Centers
Revenue Centers are specific areas of your site you would like to group together for reporting sales activities. Examples are listed below. Please provide a list of all Revenue Centers for your location. 1. 2. 3. 4. Bar Dining Room Patio

Hardware Configuration
POS Terminals
Terminal Names Revenue Center (if grouping by terminal)

Terminal 1: Terminal 2: Terminal 3:

Term1 Bar

Printers
The Aloha system contains two separate types of printers; Receipt and Remote. A receipt printer is used to print guest receipts and credit card vouchers, and will be attached to a terminal. The physical location of a receipt printer will be next to the terminal. A remote printer is used to print chits to the kitchen or bar, and is also attached to a terminal, but its physical location will be in the Bar, or Kitchen (or another remote location). Note: Remote printers are attached to items.

Remote Printer Names

List the printer name beside each printer number.
Printer Number Printer Name

Printer 1: Printer 2: Printer 3: Printer 4: Printer 5:

Rec 1 Food Bar

Printer Groups
1. 2. Bar Food

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Attachments:
Please attach a copy of your Menus, Modifiers, Prices, Menu abbreviations, and any descriptions that might be helpful in creating your database. Restaurant Breakfast Menu and Prices Restaurant Lunch Menu and Prices Restaurant Dinner Menus with Prices Room Service/Other Breakfast Menus with Prices Room Service/Other Lunch Menus with Prices Room Service/Other Dinner Menus with Prices Room Service/Other All Day Menus with Prices Snack Menu and Prices Dessert Menu and Prices Bar Food Menu and Prices Wine List and Prices Completed Liquor Worksheets (Regular and Happy Hour prices) List of Liquor Prices (ex. Well price, Call price, Premium price, Super Premium price, Frozen Drink price) Completed By: Printed Name: Date:

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Muttleys Signature Grille Menu APPETIZERS

CHICKEN TENDERS
Lightly breaded chicken breast strips served with choice of BBQ sauce, honey mustard dressing, ranch dressing, or cream gravy $4.99

LOADED TATER SKINS

Potato skins loaded with melted cheese, crunchy bacon, and chives, served with side of sour cream & salsa $4.79

SOUPS AND SALADS

Choice of Ranch, Honey mustard, or Caesar

SOUP & SALAD

Choice of broccoli cheese soup or soup of the day & dinner salad or Caesar dinner salad $4.95

DINNER SALAD
Crisp greens, cheddar & Monterrey jack cheese, tomato, & fresh croutons $2.75

SOUP OF THE DAY

Cup Bowl $1.95 $2.75

CAESAR DINNER SALAD

Fresh romaine lettuce, lightly tossed with grated parmesan cheese & creamy Caesar dressing, topped with homemade croutons $2.75

BROCCOLI CHEESE
Cup Bowl $1.95 $2.75

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ENTREES
Includes choice of 2 sides & fresh rolls & cornbread. If you like, substitute a bowl of soup, dinner salad, Caesar dinner salad, or baked potato for 2 sides.

COUNTRY STEAK
A fresh cut of lean beef, battered & fried to perfection & topped with cream gravy $6.49

MAMAS MEAT LOAF

Lean ground chuck, blended with fresh ingredients & special seasonings, topped with Mamas special tomato sauce $7.79

SIDES
$1.25 for each side a la carte Macaroni & cheese White Rice Baked Potato $1.75 Fried Okra French Fries

DESSERTS
Slice of homemade pie $2.75

BEVERAGES
Coffee, Iced Tea $1.25 Fountain drinks (Coke, Sprite) $1.25

BEER
Miller Lite $3.25 Coors Light $3.25 Corona $3.50

WINE
Blush $3.00 Red $3.00 White $3.00

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Muttleys Signature Grille Item List

Item Number 2000 2005 2010 2015 2020 2025 Item Name <<Soups\n Salads>> Dinner Salad Caesar Dinner Salad Soup & Salad Cup of Soup Bowl of Soup Tax Food Food Food Food Food Food Sales Cat Food Food Food Food Food Food $2.75 $2.75 $4.95 $1.95 $2.75 Non-Sales Cat Price

3000 3005 3010

<<Appetizers>> Chicken Tenders Loaded Tater Skins

Food Food Food

Food Food Food

APPS APPS APPS $4.99 $4.79

4000 4005 4010

<<Entrees>> Country Steak Mama's Meat Loaf

Food Food Food

Food Food Food

Entrees Entrees Entrees $6.49 $7.79

7000 7005

<<Desserts>> Homemade Pie

Food Food

Food Food $2.75

8000 8005 8010 8015 8020 8025 8030

<<Sides>> Mashed Potatoes Macaroni and Cheese White Rice Fried Okra French Fries Baked Potato

Food Food Food Food Food Food Food

Food Food Food Food Food Food Food $1.25 $1.25 $1.25 $1.25 $1.25 $1.75

9000 9005 9010 9015 9020

<<NON-Alcoholic Bev>> Coffee Iced Tea Coke Sprite

NON-Alc NON-Alc NON-Alc NON-Alc NON-Alc

Food Food Food Food Food $1.25 $1.25 $1.25 $1.25

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Item Number 16000 16005 16010 16015

Item Name <<Beer>> Miller Light Coors Light Corona

Tax LBW LBW LBW LBW

Sales Cat Beer Beer Beer Beer

Non-Sales Cat Price

$3.25 $3.25 $3.50

18000 18005 18010 18015

<<Wine>> Red Blush White

LBW LBW LBW LBW

Wine Wine Wine Wine $3.00 $3.00 $3.00

20000 20005 20010 20015 20020 20025 20030 20035 20040 20045 20050 20055 20060 20065 20070 20075 20080

<<Food Mods>> Ranch Honey Mustard Caesar BBQ Sauce Sour Cream Cream Gravy Crunchy Bacon Chives Salsa Broccoli Soup Soup of the Day Cheddar Cheese Monterrey Cheese Tomato Croutons Parmesan Cheese

Food Food Food Food Food Food Food Food Food Food Food Food Food Food Food Food Food

Food Food Food Food Food Food Food Food Food Food Food Food Food Food Food Food Food $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ -

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Database References and Recommendations

Suggested Database Numbering Scheme
The following document describes a logical Item numbering schedule that has been adopted to enhance the ability to maintain the Aloha database and create a user-friendly environment to assist the End User in his/her goal of becoming selfsufficient. This schedule is presented as a guide and is the basis of the IBERCAFE database as well as the BASEDATA (available from Aloha). It does not mean to imply that adherence is required (unless noted) in order for the Aloha POS to function properly. The advantages of this particular numbering schedule are: 1. The System Administrator always knows what numbering block to use when adding a new item. 2. Listing Items by numeric Preference will keep related items together making it much easier to view and will aid when inserting new items in the proper block. 3. The presentation of reports, especially the PMIX, will be much cleaner and organized. 4. Subscribing to this particular format, Aloha Tech Support will be able to provide quicker assistance when evaluating the database.
Number Range 2000 3000 4000 5000 6000 7000 8000 9000 10000 16000 17000 18000 19000 20000 30100 - 30199** 30200 - 30299** Items in Range Soups & Salads Appetizers Entrees Priced, Menu specific modifiers Non-Priced Menu specific modifiers Desserts Side Orders Non-alcoholic beverages Liquor (Specific brands as well as drink names) Beer Champagne Wine Liquor, Beer & Wine Modifiers Food Modifiers Open Food Items (This includes Memberships) Gift Certificates

**This number range is hard coded and must be adhered to

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There may be times when it would be appropriate to breakdown the numeric schedule further as in the case of ENTREES. This refines the menu management process.
Number Range 4100 4200 4300 4400 4500 4600 Etc. Items in Range Sandwiches Burgers Pasta Fish Fowl Meat Etc.

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Aloha TableService Database Design Checklist

This checklist provides the TableService database builder with a basic design checklist. Of course this does not encompass all of the database components of the TableService product but provides a starting point for the database build. Note that after completing one component of the database you may have to revisit a previous component to finalize the build. For example, after building the modifier screens you have to return to Items to chain them to their respective modifier screens.
Data System Taxes Items Categories Use the copy function to apply taxes to items. Remember modifiers are items too! Typically Food, Liquor, Beer and Wine. Do not assign item by item. Wait until all items are entered and then assign items to categories. After built then return to items and attach modifier screens to items Attach Items to Submenus Attach Submenus to Menus Notes

Modifiers (Modifier Screens) Submenus Menus Job Codes Access Levels Employees Order Modes Revenue Centers Tables Terminals Printers Printer Groups Cash Drawers Day Parts Tenders Promotions Comps

Assign job codes and access levels to employees

Assign revenue centers to tables or terminals

Assign printers (up to 5) to printer groups. Dont forget to go back to Items to assign items to printer groups

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Database Building Score Sheet

Criteria BOH Job codes set? Access levels set? Employees entered? Sales categories set? Non-sales categories set? Chit and long names entered correctly? Which level of pricing was used? Tables entered (copy function?) Dayparts created? Order modes function? Revenuse centers set? Terminals entered? Printers and printer groups entered? Cash drawers entered? Items have been assigned taxes, routing and categories? Verify.txt errors? FOH Does the text run off the FOH button? Is the item and modifier flow correct? Is pricing entered correctly? Bitmaps on tenders? Bitmaps on job codes? Bitmaps on items (buttons)? Do tenders function properly? Do promotions function properly? Do comps functions properly? Total Points Point Value 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 100 Points Earned

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Module Recap
Having completed this module, you should be able to: Navigate Aloha Manager to find basic database components. Identify all database components needed to begin building an Aloha TableService database Input Aloha Manager database components including but not limited to: adding employees, job codes, access levels, back office security levels, store information, day parts, order modes, items, modifier groups, submenus, exception modifiers, menus, categories, taxes, printers, terminals, cash drawers, tables, comps, promotions and tenders. Build a basic Floor Plan and demonstrate use on the FOH.

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