Setup - this heading contains most of the setup form that are used to configure you system. Setup forms for menu, labor, and station configuration are found in the area. Activities - this heading contains applications used more for daily purposes. Session information, bulletin board editing, e-mail functions, and edit login data are a sample of function found here. Graphs - this heading contains the Sales Graphs setup form. Add-Ons - this heading contains the setup forms for separate modules Guest Accounts, Frequent Diner program and Customer databases.
Windows - rearranges the windows currently displayed on screen, use the standard Windows options listed on this drop down menu.
Tools - Allows access to a text viewer and Restaurant Manager On-line program. Help - Contains general information like Users manual, License Agreement, etc. This section only covers the setup forms accessed under the File drop down menu of RM BackOffice module:.
This operation is also useful if you use your system for training when it is first installed. Use this function when the initial training period is completed and you would simply delete the sales rung up for training purposes. For instance, when you generate a new system, employee login data will be lost.
If you have been using Restaurant Manager for time keeping, you will want to have data backup. The procedures for generating a new system include multiple prompts reminding you that to back up your data because the procedure cannot be undone. NOTE: If you wish to delete data in a more selective way, see the section on Adjusting Sales Reports or the various sections on deleting transactions, employees , menu items , etc.
The Setup Heading is home to most of the program where you will do configuration. There are 9 subheadings and three station and RM BackOffice configuration areas. The sub headings group particular setup forms relevant to the title. Setup forms for Menu, Guest Check, Payments, and Employee programming are all found under the setup heading under their relevant subheading. Station Configuration is where devices such as guest check and kitchen printers, pole displays, fingerprint readers are setup or enabled.
The station configuration also contains setup filed that control behavior of the POS. You will need an Administrator password to access these function. The BackOffice Configuration is the setup form where you can add a security level to heading and sub-heading menus, in addition to each setup form or program function. The Security Configuration where the master password parameters are defined.
The setup forms under the General heading will allow the user configuration of several functions such as Alerts, Button Colors, Contests, Deletion Codes, and Store Info etc.
The completion of some of these forms may be required to complete the functionality of other programs. The numbers of rows appearing on the form auto populate according to the number of the system's licensed stations. Use the [Add] button to add another if necessary. New rows can only be added in numeric sequence. Remove the station names by clicking on the Station Name cell and use the [Delete] button on the form. Note: using the [Delete] button on the last row of the form will remove the entire row.
There are two ways to manipulate data on a guest check. This form field allows the user to change the length and the width of paper being used, the number of copies being printer, and a field to change check messages on the guest check.
The Configurable Guest Check Editor is a setup form that allows the user an enhanced method to manipulate a guest check. Information can be arranged in an enumerable amount of formats and can be defined by revenue center. More information on this topic is covered under: Guest Check and Receipts. The menu subheading contains the setup forms used to manipulate most menu item related functions.
The Job Classification setup form is pre-configured but can be changed. Job Classifications are used in conjunction with the Employee setup form.
It is in the Employee setup form that Job Classifications are applied as well other data. Macro Buttons execute a user-defined series of operational steps. To make your system as efficient as possible, it is highly recommended that you define Macro Buttons for any commonly executed operation that involves multiple steps. The different types of printers, paper, or labels may require a custom layout. The Prep Printing Setup Forms are where the end-user can manipulate print layouts for both label and remote printers.
Prep printers in kitchens, bars, etc, are examples of remote printers. Some establishments may want to take advantage of the Time Send function that Restaurant Manager offers. The Time Send Delay setup form is where you can set pre-determined time intervals. Restaurant Manager allows great flexibility for how POS screens are laid out. In addition, some function buttons may have no relevance to an establishment and can be removed from site using the POS Function Button Layout setup form.
With Restaurant Manager, an end-user can even custom tailor function buttons and macro layouts for each station using the POS Function Button Layout setup form. Some establishments may want to customize the table layout on the POS Table Status screen to match they way tables are actually laid out. The Table Layouts setup form is where you can configure table layouts while also defining revenue centers and other criteria that can be used in conjunction with the Hostess Module. End-users can achieve a more graphical table layout using bitmaps in the Image sets Setup form.
The Settlement and Tips sub heading is home to setup forms that help determine payment methods, certain cash drawer functions, discounts, coupons and a various other categories affecting settlements.
Setup forms such as Discounts, Group Discounts, Coupons, and Special Gratuities affect the total amount due on guest check settlements. Certain fields in Method of Payments, Paid Outs and Denominations setup forms will affect cash drawer behavior and settlement. Foreign Currency may be used by accounts whose business relies heavily on foreign tourist trade Version 18 supports multiple foreign currencies via Method of Payment form.
Revenue centers will help determine certain reporting data, misc prompts, how taxes are applied, price levels, and some guest check printing functions. Adding devices, enabling optional modules, controlling prompts and a whole host of other functions are programmed within this form.
This topic will be covered in more detail under:. The Activities Toolbar heading contains functions used on a daily basis. The Session sub-heading contains the function to let you manually open or close a session. A session is a period of sales defined by user operations and reporting needs.
You can have several sessions in one day or a session that crosses over the midnight timeline. The other two sub headings under Sessions are information driven functions. The reports heading is home for two reporting options. The Report Interface is where more comprehensive reports covering sales, labor, and customer data.
This option leads to the RM Sales Graph. Various sales, customer, and labor data can be graphically presented using this function.
This menu heading contains certain modules that must be purchased separately. This function must be used in conjunction with certain third party club interfaces. The Customer Street Database is used in conjunction with both certain delivery functions and the Frequent Diner Program.
To rearrange the windows currently displayed on screen, use the Standard Windows options listed on this drop down menu. The Tools heading contains function that allow the end user to view information found outside the RM BackOffice module.
This function allows users to add executable programs to the tool bar. Instructions can be found under the topic: Adding Exterior Programs to Toolbar.
The options under this menu heading links the end user to various setup forms and executable files. Options under the Common utilities sub menu contain common executable files. Most of these executables may already be programmed to run automatically during a computer starting process. The setup forms listed under the Utilities menu are used to control the behavior of the executable programs. Example, the RM Spooler Setup Form is used to configure prep area and guest check printers: RM Spooler is the service needed to process data sent to printers.
Most of the items under this menu heading should only be used by authorized Restaurant Manager resellers. Extreme caution should be taken before altering data via the setup menus. It is highly recommended the setup forms and unused executables be password protected insure a smooth running POS system. Note : some of the items listed under this menu heading may require the purchase of an additional module and hardware. Below is a list of the programs found under the Common Utilities sub menu and a brief description of their functionality.
Below is a list of the programs found under the Utilities menu and a brief description of their functionality. As the name indicates, you may customize this toolbar by adding icons that link to frequently used Setup Forms and Dialogue Boxes. Below is a screen shot of the tool bar. You can remove any available option by moving the cursor over your selection and left click on it.
The button command in the display list will still be present. The Command tab has two columns: Categories and Commands. Adding a button to the toolbar is easy. The categories list in the command tab reflects the same default menu options located above the toolbar in the RM BackOffice screen.
Select the category to which your button command is located. You can now select the button command you wish to move to the toolbar. You may have to scroll down to find the button command. Take a look below at each type of training manual to see which ones you might need for your restaurant. The host of a restaurant plays a vital role in ensuring each customer has a positive experience. Without clear training and organization, customers may not get seated when and where they are supposed to, leading to customer complaints and other issues.
However, make sure that your manual is tailored to your particular restaurant. The server in your restaurant plays an essential role when it comes to customer experience. The server is, in a sense, the face of your establishment. They ensure your customers get the food they order, have a pleasant experience, and come back again for more delicious food and excellent service.
Because of the importance of their role, a restaurant server training manual is often one of the most comprehensive. Here is a list of information topics that should be included in your training manual for restaurant servers:.
Restaurant owners and managers can often overlook bussers. However, they can leave an impression on particularly observant customers. Additionally, less than favorable etiquette — cutting in front of guests or clinking dishes — may demonstrate that your restaurant does not care about the customer experience. When these seemingly small problems stack up, it can create an unpleasant dining experience. So even though bussers may not interact directly with customers, they play an important role.
A restaurant busser training manual should thus be comprehensive. A capable restaurant cashier has experience handling money, working the cash register and computer system, and dealing with customers. At fast-food restaurants, cashiers often leave an impression with guests, much like servers do. They must make sure each order is taken correctly, and the customer receives the correct change. A restaurant service training manual is a general guide for all service jobs, including bussers, server assistants, food runners, bartenders, hosts, servers, and any other service job you might have at your restaurant.
Many restaurant owners find it practical to have smaller training manuals for each job in the restaurant. In fast-casual, or quick-service restaurants, employees are often trained in several areas, rather than one particular skill. For instance, employees are often trained to use the cash register, make food, take orders through the drive-through, and clean.
However your fast-casual restaurant operates, your training manual must encompass all the information needed to complete any job in your restaurant. Rather than being an independent establishment, corporate restaurants expand to include other locations.
Sometimes, franchisees manage these other locations. However, because there are multiple locations, corporate restaurant manuals need to be comprehensive, detailed, and uniform. In other words, people at each location should be able to follow the clear instructions in the manual to ensure that each location has the same standards.
Much like the fast-casual training manual, corporate manuals should include details about every position in your franchise. This way, jobs are performed the same at each location for a uniform, organized operation. The COVID pandemic has led to many changes in the restaurant industry , from smaller diner capacities to increased handwashing.
Many of these changes are long term and, therefore, should be in your training manuals. Create a section in your training manual that details COVID cleaning and physical distancing protocols, what to do if an employee tests positive, all city or state regulations, and any other pertinent information. Keeping both your employees and diners safe and healthy is paramount, so be sure to update your restaurant training manuals and job aids frequently so that they reflect all current regulations and safety advice.
If your restaurant operates in multiple states that have different COVID protocols, you can either customize your training manuals for each state, include all guidelines for every state, or refer all employees to an online resource that contains up-to-date information for each state. Great training manuals are updated regularly to ensure that information presented to new employees is current, reflecting up-to-date industry standards and company procedures. An outstanding restaurant training manual should incorporate both high-quality design and company branding.
This helps employees feel that they are part of the organization, which reduces turnover and improves company standards. In addition, well-prepared materials reinforce the same messages and themes to all team members, communicating the company vision to everyone. When you add branding and professional design to your training manuals, your team members will notice the difference. They are more likely to actually read the materials presented this way and absorb what you are communicating.
In other words, well-presented materials are more likely to get the job done! A great training manual includes high-quality design and printing, clearly presented messages, and company branding. Many times, the home office changes restaurant training systems to better articulate how to prepare food properly and take care of customers.
When these rollouts occur, restaurants may choose to transition from using manuals to binders or vice versa.
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