Welcome to TestDrive for hrPOS !

TestDrive: hrPOS from iPOS Technologies Inc. provides a "hands-on" introduction to this powerful yet easy-to-use POS system designed exclusively for your restaurant.

Try out the numerous features & usability enhancements that allow restaurants to optimize & enhance their daily operations. Included in this package:

• TestDrive: hrPOS (hospitality-restaurant) software
• Tutorials that guide you through six scenarios:

FAST FOOD
TAKE OUT
DELIVERY
DINE-IN
PICK-UP
ROOM SERVICE

Included with this TestDrive version are the Management functions that generate reports based on data stored within hrPOS's many databases. The following lists the reports available with the full-version:

Global Sales Log
Order Summary
Global Single User's Log
Void Orders Log
Sessions Date and Time
Orders Taken by Person
Orders Served by Person
Orders Cashed by Person
Orders Voided by Person
Orders Refund by Person
Dishes Taken by Person
Dishes Served by Person
Dishes Cashed by Person
Dishes Voided by Person - Total
Dishes Voided by Person - No Waste
Dishes Voided by Person - Waste
Dishes Refund by Person
Guest Number by Person
Net Sales by Person
Chefs Production
Net Dishes Quantity
Sold Dishes Quantity
Refund Dishes Quantity
Voided Dishes Quantity - Total
Voided Dishes Quantity - No Waste
Voided Dishes Quantity - Waste
Net Dishes Total Amount
Sold Dishes Total Amount
Refund Dishes Total Amount
Voided Dishes Amount - Total
Voided Dishes Amount - No Waste
Voided Dishes Amount - Waste
Net Sales
Gross Sales
Refunds
Net Tenders Received
Gross Tenders Received
Change by Tenders
Refund by Tenders
Raw Materials Quantity - Total
Raw Materials Quantity - No Waste
Raw Materials Quantity - Waste
Raw Materials Cost - Total
Raw Materials Cost - No Waste
Raw Materials Cost - Waste
Total Number of Orders by Time Graph
Total Number of Dishes by Time Graph
Total Net Sales Total by Time Graph
Total Number of Guests by Time Graph
Average Number of Orders by Time Graph
Average Number of Dishes by Time Graph
Average Net Sales Total by Time Graph
Average Number of Guests by Time Graph
Total Sales by Time Analysis Report
Average Sales by Time Analysis Report

Fast Food Scenario

OBJECTIVES

• Register 3 Items using Preset Keys
• Print Receipt

At start of day:

SIGN-IN by typing: [F] [ENTER]

1. Enter Dish Items. NOTE: Make sure CAPS LOCK is OFF !

(i) Hit [A] to select an item (carrot muffin).
(ii) Hit [D] to select another item (chef salad).
(iii) Hit [S] to select another item (coffee).

2. Cash Out. Press [F5].

You are now in the check editor. Hit [ENTER] 3 times:
(i) Hit [ENTER] to accept the amount paid by the customer.
(ii) Hit [ENTER] again to confirm.
(iii) Hit [ENTER] to confirm change.

3. New Order. Press [F10].

Dine-In Scenario

OBJECTIVES

• Register 3 Items Using Preset Keys
• Send Dishes
• Print Receipt

At start of day: SIGN-IN by typing [W] [ENTER]

1. Enter Table Data. NOTE: Make sure CAPS LOCK is OFF !

(i) Press [1] [ENTER] to enter 1 guest [Number of Guests].
(ii) Press [2] [4] [ENTER] to enter table number 24 [Table].
(iii) Press [1] [ENTER] to enter seat number 1 [Seat].

2. Enter Dish Items.

(i) Hit [F] to select an item (bacon & eggs).
(ii) Hit [G] to select another item (Cola beverage).
(iii) Hit [H] to select another item (Dinner for one).

3. Send All Dishes to kitchen. Press [F8].

4. Print Check at customer's request. Press [F6].

5. Cash Out. Press [F5].

You are now in the check editor. Hit [ENTER] 3 times:

(i) Hit [ENTER] to accept the amount paid by the customer.
(ii) Hit [ENTER] again to confirm.
(iii) Hit [ENTER] to confirm change.

6. New Order. Press [F10].

When you are familiar enough with the numbered steps listed above, we encourage you to browse through the Main [F2] and Options [F3] menus.

Take-Out Scenario

OBJECTIVES

• Register 3 Items Using Preset Keys
• Send Dishes
• Print Receipt

At start of day: SIGN-IN by typing [P] [ENTER]

1. Press [2] for Take Out (Walk In...)

2. Enter John Doe for the Customer Name. Type: John [SPACE] Doe [ENTER]

3. Enter Dish Items.

(i) Hit [F] to select an item (bacon & eggs).
(ii) Hit [G] to select another item (Cola beverage).
(iii) Hit [H] to select another item (Dinner for one).

4. Send All Dishes to kitchen. Press [F8].

5. Cash Out. Press [F5].

You are now in the check editor. Hit [ENTER] 3 times:

(i) Hit [ENTER] to accept the amount paid by the customer.
(ii) Hit [ENTER] again to confirm.
(iii) Hit [ENTER] to confirm change.

6. Print Check at customer's request. Press [F6].

7. New Order. Press [F10].

To Close this Order, please see "CLOSING PROCEDURE".
* When you are familiar enough with the numbered steps listed above, we encourage you to browse through the Main [F2] and Options [F3] menus.

CLOSING PROCEDURE

When the order is ready to be SERVED to the customer, follow the next few steps!

Sign-In if you haven't already done so... (refer to the previous page for instructions on signing-in).

1. Press [F2] for Main Menu.
2. Press [7] for Global Order Status.
3. Select Take-Out and press [ENTER].
4. Select Order and press [ENTER].
5. Hit [ENTER] to Close the order.

Anytime you are ready to CLOSE an order, just go back to STEP 1!

NOTE: When you are familiar enough with the previous procedure, we encourage you to browse through the Main Menu [F2] or Options [F3] functions.

Delivery Scenario

OBJECTIVES

• Register 3 Items Using Preset Keys
• Send Dishes
• Print Receipt

At start of day: SIGN-IN by typing [P] [ENTER]

1. Press [5] for Delivery (Phone Order).

2. Press [F11] to accept the Customer.

3. Enter Dish Items.

(i) Hit [F] to select an item (bacon & eggs).
(ii) Hit [G] to select another item (Cola beverage).
(iii) Hit [H] to select another item (Dinner for one).

4. Send All Dishes to kitchen. Press [F8].

5. Cash Out. Press [F5].

You are now in the check editor. Hit [ENTER] 3 times:
(i) Hit [ENTER] to accept the amount paid by the customer.
(ii) Hit [ENTER] again to confirm.
(iii) Hit [ENTER] to confirm change.

6. New Order. Press [F10].

To Assign Driver and/or Close Order, please follow the steps on the next page.

* When you are familiar enough with the numbered steps listed above, we encourage you to browse through the Main [F2] and Options [F3] menus.

When the order is ready to be delivered, see "DRIVER ASSIGNMENT".

DRIVER ASSIGNMENT

Sign-In if you haven't already done so... (refer to the previous page for instructions on signing-in).

1. Press [F2] for Main Menu.
2. Press [7] for Global Order Status.
3. Select Delivery and hit [ENTER].
4. Hit [ENTER] to choose ORDER.
5. Hit [ENTER] to choose DRIVER.

Anytime you are ready to deliver an order, just go back to STEP 1!

Note: The server assignment can be eliminated by setting "Assign Delivery Driver Server" to "No" using the Setup program (full version only). Also note: With the multi-user system, you can separate the order taking procedure (operator) from the driver assignment procedure (front desk).

NOTE: When you are familiar enough with the previous procedure, we encourage you to browse through the Main Menu [F2] or Options [F3] functions.

Pick-Up Scenario

OBJECTIVES

• Register 3 Items Using Preset Keys
• Send Dishes
• Print Receipt

At start of day: SIGN-IN by typing [P] [ENTER]

1. Press [4] for Pick-Up (Phone Order).

2. Press [F11] to accept the Customer.

3. Enter Dish Items.

(i) Hit [F] to select an item (bacon & eggs).
(ii) Hit [G] to select another item (Cola beverage).
(iii) Hit [H] to select another item (Dinner for one).

4. Send All Dishes to kitchen. Press [F8].

5. New Order. Press [F10].

To Cash-Out and Close the Order, please follow "CASHOUT PROCEDURE".

* When you are familiar enough with the numbered steps listed above, we encourage you to browse through the Main [F2] and Options [F3] menus.

CASHOUT PROCEDURE

When the order is ready to be picked up follow the next few steps!

Sign-In if you haven't already done so... (refer to the previous page for instructions on signing-in).

1. Press [F2] for Main Menu.
2. Press [7] for Global Order Status.
3. Select Pick Up hit [ENTER].
4. Select the order and hit [ENTER]. You are now in the Check Editor.
   (i) Hit [ENTER] to accept the amount paid by the customer.
   (ii) Hit [ENTER] again to confirm.
   (iii) Hit [ENTER] to confirm change.
5. Press [F6] to Print Check at customer's request.
6. Anytime a customer picks up an order, just go back to STEP 1!

Note: With the multi-user system, you can separate the order taking procedure (operator) from the customer's pickup (front desk).

NOTE: When you are familiar enough with the previous procedure, we encourage you to browse through the Main Menu [F2] or Options [F3] functions.

Room Service Scenario

OBJECTIVES

• Register 3 Items Using Preset Keys
• Send Dishes
• Print Receipt

At start of day: SIGN-IN by typing [P] [ENTER]

1. Press [6] for Room Service.

2. Enter [1] [ENTER] for the Room Number.

3. Enter "John Doe" for the Customer Name (OPTIONAL). Type: John [SPACE] Doe [ENTER]

4. Enter [2] [ENTER] for Number of Guests. Just hit [ENTER] if 1 person.

5. Enter Dish Items.

(i) Hit [F] to select an item (bacon & eggs).
(ii) Hit [G] to select another item (Cola beverage).
(iii) Hit [H] to select another item (Dinner for one).

6. Send All Dishes to kitchen. Press [F8].

7. Cash Out. Press [F5].

You are now in the check editor. Hit [ENTER] 3 times:

(i) Hit [ENTER] to accept the amount paid by the customer.
(ii) Hit [ENTER] again to confirm.
(iii) Hit [ENTER] to confirm change.

8. New Order. Press [F10].

To Assign Server and/or Close Order, please see "SERVER ASSIGNMENT".
* When you are familiar enough with the numbered steps listed above, we encourage you to browse through the Main [F2] and Options [F3] menus.

SERVER ASSIGNMENT

When the order is ready to be delivered to the guests room, follow the next few steps!
Sign-In if you haven't already done so... (refer to the previous page for instructions on signing-in).

1. Press [F2] for Main Menu.
2. Press [7] for Global Order Status.
3. Select Room Service hit [ENTER].
4. Select ORDER. Hit [ENTER].
5. Select SERVER. Hit [ENTER].

Note: The server assignment can be eliminated by setting "Assign Room Service Server" to "No" using the Setup program (full version only).

Note: With the multi-user system, you can separate the order taking procedure (operator) from the server assignment (expeditor).

NOTE: When you are familiar enough with the previous procedure, we encourage you to browse through the Main Menu [F2] or Options [F3] functions.

Management Functions

This section outlines the functions used by Management to maintain the system and generate sales analysis reports. In addition, the manager's module allows many of the functions offered by the owner's module.

To access the management functions:

• Type "hrowner" as the UserID.
• Type "owner" as the password.

The available functions are shown in the Main Menu. To select the desired function, simply move the highlight to the desired option and press [Enter].

THE EDITORS

These editors provide the user with extensive flexibility towards customizing the hrPOS software:

• Menu Manager
• Credit for payment
• Modify Header/footer on the bill
• Passwords
• Chef Printer Monitors
• Taxes
• Customer database
• The area/table assignment manager

THE MENU MANAGER

hrPOS maintains a number of database records to keep track of all orders down to the smallest details which are:

• Raw Materials database
• Menu database
• Category database
• Instruction/Reason database
• Preset key database

This editor allows user to create/edit the records in the above databases.

RAW MATERIALS DATABASE

This database allows generation and modification of raw material records. This database stores all information of individual raw materials including cost, unit, reorder quantity and inventory quantity. Control and maintenance of inventory can now occur almost effortlessly. A raw material identification code can be assigned for quicker selection and sorting.

MENU DATABASE

This function allows generation and modification of menu records. This database stores all information of individual menu items which include: category, cost, selling price, PST and GST. The Cost/Price percentage is calculated automatically. The Menu ID can be assigned for quicker selection and sorting. You can access the Side Order, Instruction and Raw Materials database of the current add/edit menu record on screen without leaving the menu database by selecting the More menu item at the top of the screen.

CATEGORY DATABASE

The category database comes first in the hierarchy. All menus are grouped under certain categories. The category ID is a short code assigned for quicker selection and sorting. The Priority Level aids the serving/cooking sequence.

INSTRUCTION / REASON DATABASE

This function allows the adding/editing of global instruction as well as reasons for voiding menus and orders. By entering Chinese ET codes for the instruction, the Chinese character is printed along with the English instruction.

PRESET KEY MANAGER

This function allows the capability of assigning specific keys on the keyboard to represent menu items. Once the key is preset, its price and description are automatically read from the database. It is a fast and convenient way to register high volume orders.

The Preset Level can take any value from 0 to 99999 allowing you to set up to 65,000 levels. Each station keyboard can be set to specific menus. For example, you can set one station's keys to dining room items, and set another station's keys to lounge/bar items.

TENDER EDITOR

This editor creates currency records or changes exchange rates for cost conversions. In addition, it allows the user to create or change credit records for use with bills settlement in the cashier mode of operation.

HEADER/FOOTER EDITOR

This editor allows user to create or change the Header/Footer used on the receipts.

PASSWORD EDITOR

This editor allows the user to generate or change the access security identification for a user. The SHOW/ HIDE option changes screen display modes. The HIDE mode will not show the IDs, Passwords and Magnetic Card numbers when the records or the list are called up. Similarly, the SHOW mode will display all information.

TAX EDITOR

This editor allows the user to edit PST and GST tax rates as well as GST registration numbers.

THE CUSTOMER DATABASE MANAGER

The customer database keeps track of customer contact details and related information for use with Pick Up and Delivery orders. Membership numbers are generated automatically by the system once a new record is being added. This editor allows the user to create or change customer database records.

The SEARCH function helps the operator to find existing records by using different search variables and also allows addition of new database records.

AREA/TABLE ASSIGNMENT EDITOR

This editor allows the user to add and modify the area and table assignments.

THE JOURNAL

The first two options perform the same functions as in the Manager's module Viewers functions (Refer to Chapter 3 for details).

VIEW SALES LOGS

This function enables the owner to view the sales history of his business.

• Enter the start date and end date to define the time frame you want to analyze. The date to be entered must conform to the pre-defined format, DD-MM-YYYY. For example, to transfer the date [March 1, 1994] to the pre-defined format -- 01-03-1994.
• Press [Fl] when finished.

Choose the log file you want to view and press one of the following function keys [F1], [F2], [F3], [F4], or [F5]. The user is allowed:

• To view every detail of each order - [F1]
• To view a summary report - [F2] Types of reports available: user accounts, order summaries, chef production, net menu tally, sales (net sales, sales, refunds), net tender summary, raw materials usage.
• To view a detailed report of a voided order - [F3]
• To view a detailed report of a specific order - [F4] Type in the order number.
• To view a detailed report of a user - [F5] Type in the user ID.

The requested file will be ready for viewing in a moment. You can scroll down to view additional information related to that transaction.

VIEW SALES SUMMARY

This function enables the owner to view the sales summary of his business through a bar chart.

• Enter the start and end date to define the time frame which you want to analyze.
• Press [F1] when finished.

Choose the log file(s) you want, pressing [Enter] to tag a file for viewing.

The user is allowed to do the following:

• To create a report - [F1].
• To create a report chart based on a twenty four hour format.

This function will generate a report on the selected files in the spreadsheet format. There are two kinds of reports:

• Full Report
• Summary Report

TAGGING DESIRED REPORT

You can pick the files which the Summary will generate by tagging the desired files using the [Enter] key. Press [F1] to choose the report mode, then a sub-menu will show up on the right hand side of the screen allowing you to tag various reports.

There are two ways to tag a report:

• Select the options from the sub-menu by using the [PG UP] / [PG DN] arrows.
• Press [Enter].
• By choosing the [F3] key, another sub-menu will pop-up allowing you to retrieve a pre-defined report. You can also save and delete the pre-defined option on this menu.

Then press [F1] for a full report or [F2] for a summary report.

FULL REPORT

This function will generate a report (on files you have selected in the previous step) displayed in spreadsheet format. You can print or view it on-screen. The report will be displayed sorted according to date grouped under the individual options chosen. You can scroll down to view additional information related to the dates tagged.

SUMMARY REPORT

This produces a concise form of the same categories of information as the Full Report giving you the total amount under each category or sub-category.

You can either send the summary to the printer or view it on-screen. The following sample screen shows a portion of a full summary report. You can scroll down to view additional information related to the dates tagged.

ANALYSIS

This option will generate a report on the selected files based on hourly format. This kind of report is very useful for the owner to analyze his business operation by the hour. There are two kinds of report:

• Sales by time
• Sales by time graph

SALES BY TIME

The sales by time option generates a text report based on hourly format. Statistics stated include: net sales, number of guests, number of orders and number of dishes ordered. These are some of the most important figures which interest an owner.

SALES BY TIME GRAPH

The Sales by Time Graph provides a graphical view of the business operation based on a twenty four hour period.

Dealer Functions

These functions have been included with hrPOS to facilitate setup and customization. Ordinarily, the owner would not have to tamper with these settings.

To access the dealer functions, you must first sign-in:

• Enter log-in ID: HRDEALER.
• Enter password: DEALER.

Three options will be available to you:

• Edit Environment Configuration
• Start up the hrPOS System
• Edit Chef Assignments

hrPOS SETUP

Before the hrPOS system starts up, all environment variables must be initialized to the client's configuration.

This option also allows addition or deletion of hrPOS stations, as well as modification of global and local environment variables. Global variables encompass the entire hrPOS system, whereas local variables only affect each hrPOS station. If you want to start hrPOS on a terminal every time you run startup, then the variable startup hrPOS automatically should be set to yes.

EDIT CHEF PRINTERS

This function is an add-on feature to hrPOS allowing you to define chef stations in the kitchen. For each chef station, you can assign logical names, primary/alternate printer servers, and printer drivers.