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TEC Electronic Cash Register
FS-3700 Series
Document No. OM-3700
Original: September, 2005
(Revised: )
TOSHIBA TEC AMERICA
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FS-3700 and Accessories
One Year Limited Warranty
Toshiba TEC America warrants this product to be free from defects in
materials and workmanship for a period of one (1) year from the date of
original purchase from Toshiba TEC America or an Toshiba TEC America
authorized dealer or distributor. This warranty is limited to the original
purchaser and to FS-3700’s and Accessories for the FS-3700 that are sold
and used within the United States. A copy of a valid dated sales receipt must
be submitted with the product for warranty service.
This limited warranty applies only to FS-3700 units and Accessories for the
FS-3700 which do not function properly under normal use, within the
manufacturer’s specifications. It does not apply to products that, in the sole
opinion of Toshiba TEC America, have been damaged as a result of accident,
misuse, neglect or improper packaging or shipping. This warranty is void if
the TEC® label or logo, or the rating label or serial number have been
removed or defaced, or the product has been modified or serviced by other
than Toshiba TEC America or an authorized Toshiba TEC America Service
Center.
During the one-year warranty period, Toshiba TEC America will repair or
replace, at Toshiba TEC America’s option, any defective product with no
charge for parts or labor.
Toshiba TEC America liability hereunder shall be limited to repair or
replacement of the defective part or parts and such correction shall constitute
a fulfillment of the warranty hereunder. Toshiba TEC America shall have no
liability hereunder.
TOSHIBA TEC AMERICA MAKES NO WARRANTIES, EXPRESS OR
IMPLIED, INCLUDING MERCHANTABILITY OR FITNESS FOR A
PARTICULAR PURPOSE, EXCEPT AS EXPRESSLY STATED HEREIN.
UNDER NO CIRCUMSTANCES SHALL TOSHIBA TEC AMERICA BE
LIABLE TO THE PURCHASER OR ANY USER FOR ANY DAMAGES,
INCLUDING INCIDENTAL OR CONSEQUENTIAL DAMAGES, EXPENSES,
LOST PROFITS, LOST SAVINGS, OR OTHER DAMAGES ARISING OUT
OF THE USE OF OR THE INABILITY TO USE THIS PRODUCT, EVEN IF
CAUSED BY TOSHIBA TEC AMERICA’S SOLE NEGLIGENCE.
To obtain warranty service, contact your TOSHIBA TEC AMERICA dealer.
You may also write or phone:
Toshiba TEC America, 4401-A Bankers Circle
Atlanta, GA 30360
Phone No.: (770) 449-3040 Fax: (770) 453-0909
If the problem cannot be remedied by telephone, TOSHIBA TEC AMERICA
will determine how service will be provided. Do not ship the equipment to
TOSHIBA TEC AMERICA without a return authorization number. The
purchaser must prepay any shipping costs and insurance, and assume the
risk of loss during shipping.
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Toshiba TEC America provides this publication as is without warranty of any
kind, either expressed or implied. This publication could include technical
inaccuracies or typographical errors. Changes are periodically made to the
information herein; these changes will be incorporated in new editions of the
publication. Toshiba TEC America may make improvements and/or changes
in the product(s) and/or program(s) described in this publication at any time.
FCC Notice
This equipment has been tested and has been found to comply with the limits
for a Class A digital device, pursuant to Part 15 of the FCC rules. These limits
are designed to provide reasonable protection against harmful interference
when the equipment is operated in a commercial environment. This equip-
ment generates, uses, and can radiate radio frequency energy and, if not
installed and used in accordance with the instruction manual, may cause
harmful interference to radio communications. Operation of this equipment in
a residential area is likely to cause harmful interference in which case the user
will be required to correct the interference at the users own expense.
Changes or modifications not expressly approved by manufacturer for
compliance could void the user’s authority to operate the equipment.
This Class A digital apparatus complies with Canadian ICES-003
Cet appareil numérique de la classe A est conforme à la norme NMB-003 du
Canada .
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Table of Contents
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Introduction
Chapter 1 - FS-3700 Overview
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Chapter 1 - FS-3700 Overview
Introduction
1.1 Introduction
The FS-3700 is a touch screen POS system for use in the hospitality
industry. In addition to the touch system, Toshiba TEC America
offers a keyboard entry terminal system, the FS-2700 which utilizes
similar software.
The FS-3700 can be used in a system of up to twelve workstations
operating off a network. A Backoffice PC running the Windows XP
Professional operating system can be integrated in a system to run
software for additional maintenance and reporting.
This manual describes guest check processing and adjustments.
Details of programming and configuring the FS-3700 system are in
the FS-3700/3600/2700 Programming Manual.
The FS-3700 system offers a wide array of features that make it
easily adaptable to all types of food service applications – including
fine dine table service, dual drive-thru quick service, full-service bars,
cafeterias, delis and school lunchrooms.
ꢀ
The FS-3700 system can be easily tailored for individual
restaurant menus, personnel and operating procedures. Menus
and prices can be changed to accommodate daily changes in
meal period prices.
ꢀ
ꢀ
The FS-3700 touch workstation offers custom programming for
any application through its unique system of soft-programmed
POS touch screens.
A list summarizing POS Key Functions follows in this chapter.
Detailed explanations of the more common functions are
included in subsequent chapters of this manual.
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Order Entry Screen
Chapter 1 - FS-3700 Overview
1.2 Order Entry Screen
The order entry screen displays when the system is in POS mode.
The left side of the screen displays guest check information as
transactions are entered, adjusted and tendered. Each item is
explained below and a sample screen is shown on the next page.
The right side of each screen is fully programmable for each store,
(see the next section of this chapter for examples).
Order Entry Screen Items
ꢀ
Message Window
•
Used for displaying items as they are entered on to a
transaction, including menu items, media and functions.
•
System error messages are also displayed here.
ꢀ
Prompt Line
•
•
Used to guide the system operators through transactions.
Prompts are programmed in the Category Table.
ꢀ
ꢀ
Check Detail
•
This area displays the last 28 line items entered on a check.
Check Summary
•
•
Check Information - shows the check number, the table or
order number if assigned, the guests or meal count and the
server who is assigned to the check.
Check Totals – shows the taxable and non-taxable menu
item totals, sales tax, gratuity and amount tendered.
ꢀ
Status Line
Shows the current system date and time, the current Order
•
Type, the current Meal Period, the current Menu Size Level,
the Station Name and the amount of free memory on the
station.
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Chapter 1 - FS-3700 Overview
Order Entry Screen
Sample Order Entry Screen
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Sample FS-3700 Screens
Chapter 1 - FS-3700 Overview
1.3 Sample FS-3700 Screens
When a FS-3700 workstation is powered on, the default screen for
that station displays. This is typically a screen for employees to use
to log into the station for POS operations. It can also be used for
clocking into the optional Timekeeping system.
Make sure the initial default screen programmed for a station has
{LOGIN/LOGOUT} and/or {CLOCK~IN/OUT} keys and a numeric
keypad. A {TOTAL} key is required if users are assigned
passwords.
Sample – Login Screen
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Chapter 1 - FS-3700 Overview
Sample FS-3700 Screens
After logging in, the screen set as default for the employee’s Job
Code will display. Different screens may display for servers,
bartenders, cashiers, etc.
In most operations, after an employee has logged in, the system
allocates the next check number. This is Auto Create mode. A
station may also be set up for Recall mode where new checks are not
started but only recalled.
The next sample screen could be used for an order-entry server.
Since the next check is already allocated, note the following keys:
ꢀ
The {NEW~CHECK} key in this example is not a function key but
is a screen select. When pressed, another screen displays from
which the server will begin entering menu items on to the check.
ꢀ
The {NEW~TABLE} key is also a screen select. In this case,
pressing the key displays a screen from which a table number
and number of guest can be entered.
•
Table number, number of guest and order number can be
set as optional requirements for a check.
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Sample FS-3700 Screens
Chapter 1 - FS-3700 Overview
Sample - Start/Recall Check Screen
Assume from this screen sample that the {NEW~TABLE} key is
pressed and that the check requires a table number and number of
guests.
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Chapter 1 - FS-3700 Overview
Sample FS-3700 Screens
In this sample {TABLE~NUMBER} and {#~GUESTS} are function
keys which require a numeric entry. They are placed on a screen
along with a numeric keypad.
ꢀ
In addition to being a function key, in this sample the
{#~GUEST} key is also a screen link to another screen from
which the server will begin entering menu items on to the check.
ꢀ
NOTE – the ꢁ key. In this example, the key function is actually
the VOID key, which also works as a destructive backspace. It
has been labeled in this example to represent its function on the
screen.
Make sure any keys that require a numeric entry are placed on
screens that have a keypad.
Sample – Table #/Guest Screen
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Sample FS-3700 Screens
Chapter 1 - FS-3700 Overview
After any required prompts are satisfied the server is ready to enter
items on the check.
ꢀ
In the sample screen below, each menu category key shown is a
screen select to that category’s items.
ꢀ
NOTE - the {SERVICE~TOTAL} key. It is actually the {TOTAL}
key but in this example has been renamed to suggest ending the
service round. The {TOTAL} key sends items to the remote
printers.
Sample - Food Menu Screen
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Chapter 1 - FS-3700 Overview
Sample FS-3700 Screens
Assume the screen link key for STEAKS was pressed from the
previous screen (FOOD MENU sample).
ꢀ
As Menu Items keys are pressed, any programmed Forced
Displays for that item will appear.
ꢀ
NOTE - the {BACK} key in this example is a screen select to go
back to the FOOD MENU screen from which another Menu
Category can be chosen. There is no actual function key for
BACK.
Sample – Menu Item Entry Screen
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Sample FS-3700 Screens
Chapter 1 - FS-3700 Overview
When a check is ready to be tendered, a screen with cashier
functions can be used.
ꢀ
NOTE the {ENTER} key – this is actually the TOTAL key which
is also used to finalize a numeric entry. In this example, it has
been renamed to represent its function on the screen.
Sample - Cashier/Pay Screen
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Chapter 1 - FS-3700 Overview
POS Key Functions - Summary
1.4 POS Key Functions - Summary
Key Function
Add Check
POS Function Description
ꢂ Used to combine two or more stored checks to
the current check.
ꢂ Both the current check and the added check
must have already been stored (from a
previous service round).
Add to Check
ꢂ This function is used to add the current check
to a stored check.
ꢂ This key function allows the current check to
be new (in the first service round).
Add to Check –
Order Type
#1 - #4
ꢂ These four function keys are used to add the
current check to a stored check of a specified
Order Type.
ꢂ These key functions allow the current check to
be new (in the first service round).
Add to Table
ꢂ Used to add the current check to a stored
check that has a table number assignment.
ꢂ This function allows the current check to be
new (in the first service round).
Assign Op Login
ꢂ Used to assign specific users to a
{USER~LOGIN} key on the FS-2700 to
accomplish a One Touch Login feature.
ꢂ Can be used on the FS-3700 but the One
Touch Login feature is preferred.
Banner
Cancel
ꢂ This key type has no function when placed on
a screen but is used as a title to describe a
group of other keys.
ꢂ Cancels the current transaction.
ꢂ When a transaction is cancelled, any changes
done during the round will be reversed.
ꢂ Any new Menu Items that have been added to
the check in this service round will be removed
and any items that have been voided from the
check in this round will be added back.
Cash Advance
ꢂ Used to process a cash advance from a credit
card.
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POS Key Functions - Summary
Chapter 1 - FS-3700 Overview
Key Function
POS Function Description
Category
ꢂ Applies to the FS-2700.
Change Modifier
ꢂ This function is used to change modifiers of a
Menu Item without having to void and reenter
the Item.
ꢂ When the item is selected on the check, the
forced display screen from which it was
ordered displays so a different choice can be
made.
Change Seat
Clear Input
ꢂ This key type is used to move an item or items
on a check to a different seat.
ꢂ This key type functions as a backspace key – it
is used to clear input of a numeric entry.
Example: clear an incorrect menu item
quantity before pressing the menu item key.
Clock In/Out
ꢂ Clocks employees in and out of the system for
time and attendance recording.
Cursor Keys
Discounts
ꢂ Applies to the FS-2700.
ꢂ This key type is used to add a discount or
surcharge to the check.
Discount NLU
(Number Look Up)
ꢂ Designed primarily for the FS-2700.
ꢂ Used to enter a discount on a check when the
specific discount is not preset on the keyboard.
Index the record number of the discount (from
the Discount Setup table), and press
{DISCOUNT~NLU}.
Downline to OCB
Enter Bar Code
ꢂ This key is used to send the Menu Item table
to an order confirmation board.
ꢂ This key type is used to enter a numeric bar
code for a product.
ꢂ It is used when a product fails to scan properly.
Enter PLU
ꢂ Used to add a Menu Item to a check by
entering the PLU # rather than pressing a
preset key.
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Chapter 1 - FS-3700 Overview
POS Key Functions - Summary
Key Function
POS Function Description
Exec Batch 1 - 4
ꢂ This function enables calling a DOS batch file
outside of the POS application then restoring
the POS application.
ꢂ Each key assigned 1 thru 4 corresponds with a
file c:\NCCPOS\Proc1.bat. thru Proc4.bat
ꢂ More details of setting up this function are
available by request.
ꢂ DOS batch file programming knowledge is
required and is not supported as part of the
FS-3700/2700 programming.
Exit
ꢂ Applies to the FS-2700.
Finished Prod
Waste
#1 - #5
ꢂ This key type is used at the beginning of a
transaction to identify it as a waste ticket.
ꢂ All items entered in the transaction will update
the waste totals.
Foreign Currency
ꢂ This key type is used to calculate the amount
due on the check in a foreign currency.
Function NLU
ꢂ Designed primarily for the FS-2700.
(Number Look Up)
ꢂ Can be used for functions that are not preset
on the keyboards. Index the code for the
function then press {FUNCTION~NLU}.
ꢂ See FS-3700/3600/2700 Programming Manual
for a list of operations that can be done with
this key and codes used with each one.
Guests
ꢂ This key type is used to enter or change the
number of guests on a check.
Inventory Report
ꢂ Assign one of the Inventory Reports to a key.
Inventory Rpt NLU
(Number Look Up)
ꢂ Designed primarily for the FS-2700.
ꢂ Used to print Inventory Reports from the
keyboard.
ꢂ Index the function number of the report then
press {INV.~REPORT~NLU}.
Labor Report
ꢂ Used to assign one of the Labor Reports to a
key.
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POS Key Functions - Summary
Chapter 1 - FS-3700 Overview
Key Function
POS Function Description
Labor Report NLU
(Number Look Up)
ꢂ Designed primarily for the FS-2700.
ꢂ Used to print Labor Reports from the keyboard.
ꢂ Index the function number of the report then
press {LABOR~REPORT~NLU}.
Hold Order
ꢂ Used to indicate that the current order should
be held from printing to the remote printers
until the next order is entered.
Last Item Void
Loan/Pickup
Login/Logout
ꢂ Voids the last item entered on a check. The
item being voided must be a new item in the
service round.
ꢂ This key type is used to track when funds are
added to a drawer or when excess funds are
removed from a drawer.
ꢂ This key type is used to sign a user into the
system for POS operations. It can also be
used to log the current user out of a station.
Macro
ꢂ Used to run a macro which was previously
recorded using a {RECORD~MACRO} key.
Meal Period
Media
ꢂ This key is used to override the current Meal
Period assigned to a station for one order only.
ꢂ Used to tender guest checks.
Media NLU
(Number Look Up)
ꢂ Designed primarily for the FS-2700.
ꢂ Used to tender a check with a media when the
specific media is not preset on the keyboard.
Index the record number of the media (from
the Media Setup table), and press
{MEDIA~NLU}.
Menu Item
ꢂ This key is used to preset menu items on the
keyboard. Press the key to enter the item to a
check.
Menu Item Size
ꢂ Entered before a menu item on a guest check
to set the item’s size level.
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Chapter 1 - FS-3700 Overview
POS Key Functions - Summary
Key Function
POS Function Description
Mgr Mode
ꢂ This key type is used to access the Manager
Mode area of the system. Manager Mode
contains the Database Setup, Reports,
Utilities, Inventory and Timeclock Menus.
No Sale
ꢂ Used to open the cash drawer outside of a sale
transaction.
Numeric
ꢂ Used to enter a numeric value from 0 to 9.
Open Refund
ꢂ This key type is used to create a refund check.
All items entered on the check will be part of
the refund.
Order Complete
ꢂ This key type is used to fire orders to the
remote printers when the ORDER CHECK ON
DEMAND option in the Order Type Setup table
is used. Any new items that have not yet been
sent to the order printers will be printed when
this key is pressed.
Order Type
Paid In
ꢂ Used to override the Order Type setting of the
user’s Job Code for one order only.
ꢂ This key type is used to add cash to the drawer
from sources of income other than a sale.
Paid Outs
#1 - #5
ꢂ These five function keys are used to remove
cash from the drawer for purposes other than
to give change for a sale.
Previous Screen
Price Change
ꢂ Returns the display to the previous screen.
ꢂ This key is used to change a Menu Item’s
price.
Print Check
ꢂ This key type is used to print a copy of the
guest check to any On Demand printers, and
ends the current service round.
Print Journal
ꢂ Prints the station’s electronic journal.
Print/Reset Journal ꢂ This function is used to print and reset (clear)
the station’s electronic journal.
Recall Check
ꢂ This key is used to recall checks being tracked
by the check number.
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POS Key Functions - Summary
Chapter 1 - FS-3700 Overview
Key Function
POS Function Description
Recall Check
ꢂ These four function keys are used to recall
Order Type #1- #4
checks of only the specified Order Type.
Recall Table
ꢂ This key is used to recall checks being tracked
by the table number.
Record Macro
ꢂ This key type is used to record a sequence of
keys that can be played back by pressing a
single button.
ꢂ Macros recorded using this key are played
back by pressing the {MACRO} key.
Re-Order Item
Report
ꢂ This key type is used for all-you-can-eat items.
ꢂ This key type is used as a banner key for one
of the Report groups.
Reprint Voucher
Reset Journal
ꢂ Used to print another copy of a credit card
voucher.
ꢂ Used to reset (clear) the station’s electronic
journal, deleting all of the current data.
Revenue Center
Report
ꢂ Used to assign one of the Revenue Center
Reports to the keyboard.
Revenue Center
Report NLU
(Number Look Up)
ꢂ Designed primarily for the FS-2700.
ꢂ Used to print Revenue Center Reports from
the keyboard.
ꢂ Index the function number of the report then
press {REV.~CENTER~REPORT~NLU}.
Review Check
Screen Select
Seat Select
ꢂ This key type is used to display checks that
have been closed out.
ꢂ This key is used to move the display to another
screen.
ꢂ This key is used to preset seat numbers for
use when entering items on checks by seat
numbers.
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Chapter 1 - FS-3700 Overview
POS Key Functions - Summary
Key Function
POS Function Description
+Seat
ꢂ Used to increment the current seat number.
When a new transaction is started, or a check
is recalled, the current seat number is 1.
ꢂ Any Menu Items entered will be linked to the
current seat number selected.
ꢂ This key type is only used if the Use Seat #'s
flag is set in the System Configuration table.
-Seat
ꢂ Used to decrement the current seat number.
When a new transaction is started, or a check
is recalled, the current seat number is 1.
ꢂ Any Menu Items entered will be linked to the
current seat number selected.
ꢂ This key type is only used if the Use Seat #'s
flag is set in the System Configuration table.
Select Keyboard
Sell Media
ꢂ Applies to the FS-2700, to change the current
keyboard level.
ꢂ This key type is used to sell a form of media,
usually gift certificates, at the point of sale.
Spell-It Instr
ꢂ This key type is used when an instruction
needs to be printed with a check on the remote
slip, and a pre-programmed instruction is not
available.
Split by Amount
ꢂ Used to split a single check into multiple
checks by entering dollar amounts for each
check.
Split by Item
Split by Seat
Station Report
ꢂ Used to split a single check into multiple
checks by tagging items to be split.
ꢂ Used to split a single check into multiple
checks by choosing a seat number.
ꢂ Assigns one of the Station Reports to a key.
The report will apply to the station on which the
key is pressed.
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POS Key Functions - Summary
Chapter 1 - FS-3700 Overview
Key Function
POS Function Description
Station Report NLU ꢂ Designed primarily for the FS-2700 to print a
(Number Look Up)
Station Report from the keyboard.
ꢂ Index the function number of the report then
press {STATION~REPORT~NLU}.
ꢂ The report will apply to the station on which the
key is pressed.
Stay Down
ꢂ Used to set or change the default Menu Item
size level and/or Meal Period.
ꢂ Press {STAY~DOWN} then the
{MEAL~PERIOD~#} or
{MENU~ITEM~SIZE~#} key wanted. Screen
prompts to broadcast the selection to other
stations.
ꢂ The selection becomes the default Menu Size
or Meal Period for new checks until a System Z
report is taken or another selection is made.
Subtotal
ꢂ Used prior to paying out a check to consolidate
like items on the screen.
∗
Items will consolidate on kitchen printers if
System Config option Consol Ticket (page 4
#8) is set.
ꢂ Can be set as a requirement prior to paying out
a check with Order Type option Req Subtotal
(page 3 #2).
ꢂ If using Promos, when the Order Type option
Check Promos (page 3 #3) is set, the Subtotal
key will scan the check for promo menu items.
System Report
ꢂ This key type is used to assign one of the
System Reports to a key.
System Report
NLU
(Number Look Up)
ꢂ Designed primarily for the FS-2700.
ꢂ Used to print a System Report from the
keyboard.
ꢂ Select a report from a list that displays when
the key is pressed, or index the function
number of the report then press
{SYSTEM~REPORT~NLU}.
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Chapter 1 - FS-3700 Overview
POS Key Functions - Summary
Key Function
POS Function Description
Table Number
Table Select
ꢂ This key is used to assign a table number to a
check, or change a table number of a check.
∗
In order to use this key type, the Require
Table # flag in the Order Type table must be
set for the current Order Type.
ꢂ This key is used to preset table numbers for
use when tracking checks by tables.
ꢂ A numeric table number is assigned to each
key. Pressing the key assigns that table
number to the check.
Tare
ꢂ This key is used to enter a tare table for a
menu item.
Tax Exempt
ꢂ This key type is used to remove all sales tax
from the check. All taxable totals are moved to
non-taxable totals.
Tax Exempt
#1 - #8
ꢂ These eight function keys are used to remove
sales tax applied to the specified Tax Table.
ꢂ Each Menu Item Category is linked to one of
the eight Tax Tables. When a specific Tax
Table is exempt, only the sales tax for items in
that Tax Table are removed.
ꢂ The taxable totals for the Tax Table are moved
to non-taxable totals.
Tip
ꢂ This key type is used to add a tip or gratuity to
a check.
ꢂ To accept the default percentage programmed
in the System Config Table, press {TIP} then
{TOTAL}.
ꢂ To override the default, press {TIP}, enter the
new $ amount, then press {TOTAL}.
Tip Payout
ꢂ This key is used to transfer tips from one User
report as a TIPS PAID OUT to another User
report as a TIPS PAID IN.
ꢂ Index the amount of the Tips being paid out
and press {TIP~PAYOUT}. At the prompt,
index the User ID of the employee receiving
the payout.
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POS Key Functions - Summary
Chapter 1 - FS-3700 Overview
Key Function
POS Function Description
Total
This key is used for several purposes:
ꢂ End a service round, storing the check and
leaving it unpaid.
∗
∗
This is called "Service Totaling" the check.
The Order Type must be configured to allow
unpaid checks to be stored in the system in
order for this use to be applicable.
ꢂ Finalize an input field, like an Enter key on a
keyboard.
∗
For example, enter a number for an amount,
and then press the {TOTAL} key to indicate
completion of the entry.
ꢂ Accept allowable modifiers for a Menu Item.
∗
An allowable modifier is one that has the
required quantity set to zero.
∗
When all modifiers from the Category
screen are entered, press {TOTAL} to
indicate the entry is complete.
Transfer Media
User Login
ꢂ This key type is used to transfer media totals
from one Media Type to another.
ꢂ This procedure is normally used when a user
tenders a transaction or transactions using the
wrong payment type.
ꢂ This is primarily a FS-2700 feature. It is used
to accomplish a one touch login feature.
ꢂ NOTE: A User Login key can be used on the
FS-3700. However, the One Touch Login is
better suited to the FS-3700 touch screen.
User Report
ꢂ Assigns one of the User Reports to a key.
ꢂ The report will apply to the User logged into
the station on which the key is pressed.
User Report NLU
(Number Look Up)
ꢂ Designed primarily for the FS-2700.
ꢂ Used to print a User Report from the keyboard.
ꢂ Index the function number of the report then
press {USER~REPORT~NLU}.
ꢂ The report will apply to the User logged into
the station on which the key is pressed.
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Chapter 1 - FS-3700 Overview
POS Key Functions - Summary
Key Function
POS Function Description
Video Mode
# 1 - # 8
ꢂ These eight function keys are used to set the
current Kitchen Video System into the
specified mode.
ꢂ The KVS receives notification that the video
mode has been changed and must be capable
of switching to a new routing system.
Void
This key type has several purposes.
ꢂ Void items from a check.
∗
Any items that were added in the current
service round may be removed using this
key type without any reporting.
∗
∗
Items from a prior service round that are
voided will be recorded in the Void file.
Items voided from a check that has already
been paid are recorded in the Refund file.
ꢂ Backspace key to erase numeric entries.
∗
For example, when signing into the system,
if an incorrect ID number is entered, press
the VOID key one time for each incorrect
digit entered.
ꢂ Backup key when required modifiers are
being entered for a Menu Item.
∗
Pressing the VOID key after a modifier entry
will remove the modifiers and the primary
Menu Item and allow the user to start over.
Void All Items
ꢂ Using this key removes all items from a check.
Xfer All Checks
ꢂ Used to transfer ALL checks from one user to
another.
ꢂ This key is used by the server who is taking
over the checks.
Xfer Chk From Svr
ꢂ This key type is used to transfer a check from
one user to another.
ꢂ This key type is used by the server who is
taking over the check.
ꢂ When a user is giving a check to another
server, use the {XFER~CHK~TO~SVR} key
type.
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POS Key Functions - Summary
Chapter 1 - FS-3700 Overview
Key Function
POS Function Description
Xfer Chk To Svr
ꢂ This key type is used to transfer a check to one
user from another.
ꢂ This key type is used when the server who
created the check is giving the check to
another server.
ꢂ When a user is taking the check from another
server, use the {XFER~CHK~FROM~SVR} key
type.
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POS Key Functions - Summary
Chapter 2 - Access the System
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Chapter 2 - Access the System
Manager Overrides
2.1 Manager Overrides
The TEC FS-3700 system has an extensive security system.
ꢀ
ꢀ
ꢀ
Security levels can be assigned to almost every key type and
menu choice in the system.
Access to different function levels are determined by the Security
levels assigned to each Job Code.
If an employee attempts using a function for which he has an
insufficient security setting, a prompt displays:
Enter approval ID
•
A keypad will also display for entering the employee ID of a
user who is allowed to access the function.
ꢀ
To proceed, index a Manager’s user I.D. and press {ENTER}.
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Clocking In/Out
Chapter 2 - Access the System
2.2 Clocking In/Out
The FS-3700 has an optional timekeeping function that tracks
attendance records. The Timekeeping system is used only for the
purpose of tracking attendance; it does not provide access to POS
operations.
2.2.1 Clock In
Notes
ꢀ
The options for using the Timekeeping system are determined by
employee in the User Setup Table.
•
Required Clock-In – If YES, this user cannot log in to the
system without first clocking in.
•
Clock-In Only – If YES, this user cannot log in to the system
at all. This option is commonly used for kitchen employees
who do not enter guest checks.
Procedure
1. Index employee I.D.#.
2. Press {CLOCK~IN/OUT}.
•
If more than one Job Code is assigned to the employee,
options will display for choice.
•
Touch the button of the Job Code wanted.
3. Receipt printer prints the employee’s name, Job Code clocked
in, the time and date.
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Chapter 2 - Access the System
Clocking In/Out
2.2.2 Clock Out
Notes:
ꢀ
Employees will be required to Declare Tips when clocking out if
their Job Code has TIPPED set to YES.
ꢀ
A minimum declared tip entry can be required by setting option
MIN TIP in the System Config. Table to the minimum wanted.
Procedure
1. Index employee I.D.#.
2. Press {CLOCK~IN/OUT}.
•
•
If prompted, index amount of cash tips, press {ENTER}.
If prompted NOT ENOUGH TIPS, index manager I.D. # and
press {ENTER}.
3. Receipt printer prints a clock out report with the employee’s
name, Job Code, time/date and the total hours worked both for
this shift and this week.
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Login/Logout
Chapter 2 - Access the System
2.3 Login/Logout
Logging into the system allows access, as the user’s security level
permits, to guest check handling and Manager Mode.
NOTES
ꢀ
ꢀ
An employee can be logged into one station at a time.
Only one employee can be logged into a station at one time, and
that user’s security level determines what functions are
accessible.
•
An AUTO LOGOUT function can be set for a Job Code
which will automatically log the user out and return to the
Job Code’s default screen after a check service round is
completed.
•
An option in System Config, POS AUTOLOGOUT will
automatically log the user out if a station is not active after a
set amount of minutes.
ꢀ
If the employee is required to Clock In (for time and attendance
tracking), the Job Code entered during the clock in will also be
used for the Log In.
ꢀ
ꢀ
ꢀ
ꢀ
An employee’s shift begins when a login is done, and continues
until that employee’s User Report is cleared.
A Job Code can be set up to require a bank loan function when
an employee logs in with the REQUIRE LOAN flag.
A password can be assigned to an employee in the User Setup
Table that must be used each time the employee logs in.
The One-Touch feature displays a User’s name on a screen
button which is pressed to login the user.
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Chapter 2 - Access the System
Login/Logout
2.3.1 Login
Procedure
1. Index employee I.D. #.
2. Press {LOGIN/LOGOUT}.
3. If prompted, index the user’s password and press {TOTAL}.
4. If prompted, select the Job Code for this shift.
5. If the Job Code requires a Bank Loan, select {LOAN}.
•
•
Index the amount of the loan and press {ENTER}.
Press {YES} to confirm the amount.
2.3.2 Logout
NOTE: This procedure is not necessary if the Job Code is set for
Auto Logout, or if another user logs into the workstation.
Procedure
1. Index {0} and press {LOGIN/LOGOUT}.
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Login/Logout
Chapter 2 - Access the System
2.3.3 One-Touch Login
NOTES
ꢀ
This feature is used to create keys on the screen which
employees press to login.
ꢀ
To set up this feature:
•
•
•
Set the ONE TCH LOGIN option in the User Setup Table to
YES for the employee(s).
Set the ONE TCH LOGIN option in the Station Setup Table
for each workstation to have this feature.
The default screen for the station will display buttons for
each employee who has a current open shift.
Procedure
1. Press the key with the employee’s name.
•
The employee is logged in.
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New Guest Checks
Chapter 3 - Guest Check Functions
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Chapter 3 - Guest Check Functions
New Guest Checks
3.1 New Guest Checks
ꢀ
Guest Check Numbers
•
•
Guest checks are assigned a check number by the system.
Blocks of check numbers are allocated to each workstation,
so the range of check numbers will always be the same for
each workstation.
ꢀ
Auto Create / Auto Recall Modes
After an employee has logged into the system, the workstation is
in one of two check modes. The AUTO CREATE setting in the
Job Code Setup table for the employee determines the mode.
•
AUTO CREATE set to YES
The workstation automatically allocates the next check.
AUTO CREATE set to NO
∗
•
∗
Sets the workstation for this employee to RECALL
MODE.
∗
This should be used only when the server is responsible
for recalling and tendering checks started by other
servers.
∗
Example: The server is the cashier for a dual drive-thru.
ꢀ
ꢀ
Guest Check Prompts
•
Required prompts can be for a table number, the number of
guests in the party, and an order/tent number.
Ending a Service Round
•
•
A service round begins when a check is created or recalled.
The service round is completed when the check clears the
screen by the server pressing {TOTAL} or
{PRINT~CHECK}, or when the check is tendered with a
{MEDIA} key.
∗
If a media is used to partially tender a check, the service
round will end using {TOTAL}.
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New Check Prompts
Chapter 3 - Guest Check Functions
3.2 New Check Prompts
All checks are tracked by a system-assigned check number. In
addition, other check information can be required and attached to the
check. These options are Table Number, number of guests, and an
order/tent number.
3.2.1 Table Number
ꢀ
A table number can be required for the Order Type by the REQ
TABLE flag in the Order Type Table. The Order Type of the
check is determined by the Job Code of the User logged in.
•
This setting requires a Table number entry before the check
is sent.
∗
Table number entry is not required if immediately paying
out the check.
•
An additional setting, PROMPT TABLE in the Station Setup
Table, can require a Table number entry before a menu item
is entered.
∗
With this option set, the table number entry is required if
immediately paying out the check.
ꢀ
When a table number is assigned to a check, it can be recalled
by table number as well as the check number.
Make sure the {TABLE~#} key is placed on a screen with a keypad.
And, a screen select key can be used to display it before a menu item
screen so the entry can be made before ending the service round.
Procedure
1. Index the table number for this order.
•
Press {TABLE~#}.
Table Select Preset Key
Table numbers can be assigned to checks with a {TABLE~SELECT}
key. Table numbers are pre-assigned to the key and are usually
arranged on a screen to represent the layout of the restaurant.
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Chapter 3 - Guest Check Functions
New Check Prompts
3.2.2 Guest Count
ꢀ
A guest count can be required for the Order Type by the REQ
GUEST CNT flag in the Order Type Table. The Order Type is
determined by the Job Code of the User logged in.
•
This setting requires a guest count entry before the check is
sent.
•
An additional setting, PROMPT # GUEST in the Station
Setup Table, can require a guest count entry before a menu
item is entered.
ꢀ
ꢀ
A default entry can be assigned to an Order Type using the
DEFAULT GUEST COUNT flag in the Order Type Table, so the
server does not have to make an entry.
This key type does not apply if the workstation is set up to track
check cover by Meal Count rather than Guest Count. That
option is GUEST CNT in the Station Setup Table.
Make sure the {GUEST} key is placed on a screen with a keypad. A
screen select key can be used to display this key before menu items
can be entered.
Procedure
1. Index the number in the party for this guest check.
•
Press {GUESTS}.
OR
1. Press {GUESTS}.
2. Screen prompts: Enter guest count
3. Index the number in party and press {TOTAL}.
4. To accept the default guest count, press {TOTAL} without
entering a number first.
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New Check Prompts
Chapter 3 - Guest Check Functions
3.2.3 Order Type
ꢀ
ꢀ
All checks must be assigned to an Order Type. Most Job Codes
will be assigned a default Order Type. Or, the user can be
prompted to enter the Order Type for each guest check.
An Order Type can be required as an entry for a particular work-
station.
•
The DEFAULT ORDER TYPE in the Job Code Table for the
employee’s Job Code must be set to NONE (press the
CLEAR key).
ꢀ
An entry for the Order Type must be completed before a menu
item can be entered on the check.
Procedure
1. Before entering a menu item, press an {ORDER~TYPE} key for
this check.
•
Pressing an {ORDER~TYPE} key will also override a default
Order Type assigned to the Job Code for one order only.
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Chapter 3 - Guest Check Functions
New Check Prompts
3.2.4 Order Number
ꢀ
ꢀ
Order numbers are also known as TENT numbers. They can be
used when pre-numbered order cards are given to guests to
place on the table so food can be delivered to the correct table.
An Order Number can be required for checks of a certain Order
Type by setting the PROMPT ORD NUM flag in the Order Type
Table.
ꢀ
ꢀ
When Order Number is required for a check, a prompt will
automatically display when the service round is completed.
When the REQ TABLE flag in the Order Type table is YES, the
PROMPT ORD NUM flag does not function.
Procedure
1. Enter menu items on to the check.
2. End the service round by pressing {TOTAL}, {PRINT~CHECK}
or a {MEDIA} key.
3. Prompt line displays message:
Enter order number
4. Index the order number on the keypad and press {ENTER}.
5. The service round is completed.
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New Check Prompts
Chapter 3 - Guest Check Functions
3.2.5 Override Meal Period
Meal Periods are set up by time for each day of the week in the Meal
Period Setup table. The current setting can be overridden for the
current check only or for all checks until the System Z report is done.
The change can affect one terminal or all terminals.
For One Check Only
1. Press a {MEAL~PERIOD} key which has been set for the Meal
Period wanted for this check.
•
The override setting reverts back to the preset Meal Period
after the check is sent.
For All Checks Today
1. Press {STAY~DOWN}.
2. Press the {MEAL~PERIOD~#} key wanted.
3. Screen prompts:
Broadcast changes?
1 – Yes, 0 - No
4. Press {YES} for the change to be effective at all stations in the
system.
Press {NO} for the change to affect this station only.
•
The override setting will be effective until the Meal Period is
changed again, or until the next System Z report is done.
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Chapter 3 - Guest Check Functions
New Check Prompts
3.2.6 Add Guest Information
An 8-character field can be added to a check using the GUEST INFO
field in the Order Type Table.
ꢀ
The information entered is saved with the check. It prints on the
remote kitchen slip and the guest receipt.
ꢀ
When the check is recalled using {RECALL~CHECK}, the
information entered displays on the check’s button.
Procedure
1. Press an {ORDER~TYPE} key which has GUEST INFO flag
turned on.
2. Keyboard displays. Enter up to 8-characters of Guest
Information for this check.
3. Press {ENTER}.
4. Enter menu items.
Add Extra Guest Information
This option is available if the Add Guest Information feature is being
used. It allows four lines of Guest Information to be entered in
addition to the 8-character field.
•
•
To use, turn on the EXTRA GUEST INFO flag in the Order
Type Table.
The Extra Guest Information entry prints on the guest receipt
but not the remote kitchen slip.
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Entering Menu Items
Chapter 3 - Guest Check Functions
3.3 Entering Menu Items
Menu items can be entered after any new-check prompts have been
satisfied.
Screens may be organized by Menu Category, with a “main” order
entry screen containing screen select buttons that display each
menu item within that Category. An example would be a screen with
buttons for Soup/Salads, Apps, Entrees, Desserts, and Beverages.
3.3.1 Preset Menu Item
1. Press the {MENU~ITEM} key for the item wanted.
2. If prompted, index a Manager Code and press {ENTER}.
3. The menu item is added to the check.
3.3.2 More than One Preset Item
1. Index the quantity of the item wanted, using a numeric keypad.
2. Press the {MENU~ITEM} key for the item.
•
If the quantity entered exceeds the HALO setting for the
item, message displays:
Amount too large
3.3.3 Menu by PLU #
1. Index the PLU # of the item wanted, using a numeric keypad.
2. Press {ENTER~PLU}.
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Chapter 3 - Guest Check Functions
Entering Menu Items
3.3.4 Open Priced Menu Item
An open priced Menu Item is one that has the flag OPEN PRICE in
the Menu Setup table to YES. If the flag PREFIX PRICE is set to
YES, the price is entered prior to entering the item.
With PREFIX PRICE to Yes
1. Index the price for this item.
2. Press the {MENU~ITEM} key for the Open Priced Menu Item.
With PREFIX PRICE to No
1. Press the {MENU~ITEM} key for the Open Priced Menu Item.
2. Screen prompts:
Enter sales price
3. Index the price for this item and press {TOTAL}.
3.3.5 Scalable Menu Item
Use the SCALEABLE flag in the Menu Table to set an item as
requiring a weight entry.
Procedure
1. Press the preset {MENU~ITEM}.
2. If a scale is connected to the FS-3700, the weight will be entered
from the scale.
3. If a scale is not connected, prompt will display:
Enter weight
4. Index the number of pounds of the item using the keypad which
automatically displays.
5. Press {ENTER}.
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Entering Menu Items
Chapter 3 - Guest Check Functions
3.3.6 Enter Modifiers With Forced Display
A modifier can only be entered on a check following a Menu Item.
The number of items that may be entered from a modifier screen is
set in the Menu Setup Table.
Procedure
1. Press the {MENU~ITEM} key for the item wanted.
•
It is added to the check.
2. A list of modifiers display. Press a key to choose a modifier.
The modifier screen will clear according to its setting in the Menu
Item’s programming.
•
•
•
If this Forced Display allows one selection, the screen will
clear after one choice is made.
If this Forced Display allows more than one selection, the
screen will clear after that number of choices is made.
If there is no limit to the number of selections from the
Forced Display, a {TOTAL} key should be on the screen to
indicate all wanted choices have been made.
3. When all choices are made from the Forced Display(s), the
screen returns to the one from which the Menu Item was
entered.
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Chapter 3 - Guest Check Functions
Entering Menu Items
3.3.7 Enter Modifiers With Special Instructions
If a Menu Item’s Category has the USAGE field set to Special
Instructions, the item can be used as a modifier but preset on the
screen rather than be included on a Forced Display.
Procedure
1. Enter the primary {MENU~ITEM}.
2. Press the preset special instruction {MENU~ITEM}.
•
Special Instruction items cannot be entered on a check
before a primary Menu Item is entered.
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Entering Menu Items
Chapter 3 - Guest Check Functions
3.3.8 Enter Modifiers With Spell-It Instructions
The server types Spell-It Instructions when a Menu Item needs a
modifier which is not programmed.
•
•
Spell-It Instructions can only be entered on a check after a
Menu Item has been entered.
The modifier entered with Spell-It Instructions is not retained
with the check so it does not print on the guest receipt.
Procedure
1. Enter the Menu Item.
2. Press {SPELL~IT~INSTR}.
3. Type a modifier, up to 18 alphanumeric characters.
4. Press {ENTER}.
•
The entry will print on remote printers following the Menu
Item.
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Chapter 3 - Guest Check Functions
Entering Menu Items
3.3.9 Enter Items by Seat Numbers
Seat numbers enable items on the check to be sorted and printed on
the remote printers by table position. Entering checks by seat
numbers is also very helpful when splitting the check into separate
checks for payment.
ꢀ
To use Seat numbers for sorting on remote printers, the following
options should be set:
•
The option USE SEAT # in the System Config Table must be
YES.
•
The option in System Config Table to SORT ORDERS
should be set to the Seat Number option.
With +SEAT and –SEAT
Procedure
1. When using seat numbers, the system assigns the current seat
number to 1. The next menu item entered will be assigned to the
current seat number.
•
Use the {+~SEAT} to change the seat number from 1 if
necessary.
2. Enter the menu item(s) for this seat number.
3. Use the {+~SEAT} and {-~SEAT} keys to change the seat
number as needed for the next menu item(s).
4. Enter the menu items(s) for this seat number.
5. Continue until all items are entered on the check.
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Entering Menu Items
Chapter 3 - Guest Check Functions
With Seat Select
{SEAT~SELECT} presets seat numbers on the screen. Each preset
key is programmed with a specific seat number.
Procedure
1. Press {SEAT~SELECT~#}.
2. Enter menu item(s).
3. Continue until all items are entered.
Change Seat Number
Procedure
1. Enter items, assigning seat numbers, or enter all items with the
default seat number of 1.
2. Press {CHANGE~SEAT}.
3. A change seat number screen displays.
4. Use the up and down arrow keys to highlight an item to change.
•
Highlighting a primary Menu Item automatically highlights the
item’s modifiers.
5. Index the new seat number for the item and press {SEAT}.
6. Continue until all items wanted are reassigned to the correct seat
number.
7. Press {DONE}.
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Chapter 3 - Guest Check Functions
Entering Menu Items
3.3.10 Enter by Menu Item Size
Menu Item Size Levels are used for ordering Menu Items, such as
soft drinks, which come in different sizes.
ꢀ
Two ways to enter a different size menu item:
•
Press the {MENU~ITEM~SIZE~#} key prior to the first
modifier item in order to change its size level. Example:
∗
{MENU~ITEM~SIZE~2} then {F.FRIES}.
•
Press a preset menu item of a certain size.
ꢀ
When ordering priced modifiers through Forced Displays, an
option STAYDOWN SIZE in the Menu Table can be set so the
size level remains the same until all modifiers from the Forced
Display are entered.
Sample Procedure
1. Press a menu item, for example: {BURGER}.
2. A Forced Display gives choice of {MED~FRIES} (size 2 in this
example) or {LGR~FRIES}(size 3).
•
•
Enter MED FRIES
The STAYDOWN SIZE is set to YES in the Menu Table.
3. The next Forced Display shows choice of soft drinks and
{MENU~ITEM~SIZE~#} keys for each price size.
•
•
Select a soft drink. The size will default to Menu Item Size 2.
Or, to order a Size 3 soft drink, press the
{MENU~ITEM~SIZE~#} key, then select the soft drink
wanted.
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Check Corrections Before Sending
Chapter 3 - Guest Check Functions
3.4 Check Corrections Before Sending
3.4.1 Remove Items from Checks
Remove Last Item
1. Enter menu items.
2. Press {LAST~ITEM~VOID}.
3. The menu item is removed from the check.
Remove One Item
ꢀ
Before an item has been sent/stored, the security level in the
Function Setup table only applies if the option SEC EC VOID in
the System Config. table is set (page 10 #1).
ꢀ
After a menu item has been sent/stored and the check recalled,
the {VOID} key can only be used according to the security level
set in the Function Setup table.
Procedure
1. Enter menu items.
2. Press {VOID}. A VOID screen displays.
3. If prompted, index a Manager Code and press {TOTAL}.
4. Use the up and down arrow keys to highlight the item to be
removed from the check.
•
Highlighting a primary Menu Item automatically highlights the
item’s modifiers.
5. Press {TAG}. A + symbol displays to the right of the item’s
price.
•
If an item is tagged in error, press {TAG} again.
6. When all items to be removed have been tagged, press {VOID}.
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Chapter 3 - Guest Check Functions
Check Corrections Before Sending
Remove All Items Before Sending
After a menu item has been sent to remote printers, the
{VOID~ALL~ITEMS} key can only be used according to the security
level set in the Function Setup table.
Procedure
1. Enter menu items.
2. Press {VOID~ALL~ITEMS}.
•
The entire check is voided.
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Check Corrections Before Sending
3.4.2 Add a Modifier
Chapter 3 - Guest Check Functions
1. Enter menu items with modifiers.
2. Press {CHANGE~MODIFIER}.
3. Use the up and down arrow keys to highlight the menu item and
its modifiers.
4. Press {SPC~INST}.
•
Buttons display for each Special Instruction designated
menu category.
5. Touch the button for the category wanted.
Modifiers in that category display.
6. Touch a modifier. It is added to the menu item.
The display returns to previous screen.
•
•
3.4.3 Delete a Modifier
NOTE: A required modifier cannot be deleted.
1. Enter menu items with modifiers.
2. Press {CHANGE~MODIFIER}.
3. Use the up and down arrow keys to highlight the menu item and
its modifiers.
4. Press {CHANGE~MODIF}.
5. Use the up and down arrow keys to highlight the modifier.
6. Press {DELETE}.
7. Press {DONE} when all changes are made.
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Chapter 3 - Guest Check Functions
Check Corrections Before Sending
3.4.4 Replace a Modifier
1. Enter menu items with modifiers.
2. Press {CHANGE~MODIFIER}.
3. Use the up and down arrow keys to highlight the menu item and
its modifiers.
4. Press {CHANGE~MODIF}.
5. Use the up and down arrow keys to highlight the modifier to be
replaced.
6. Press {CHANGE~MODIF}.
•
The forced display from which the modifier was entered
displays.
7. Select the correct modifier.
8. Press {DONE} when all changes are made.
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Send Items to Remote Printers
Chapter 3 - Guest Check Functions
3.5 Send Items to Remote Printers
3.5.1 Printer Mode Options
When items are sent to print at the remote printers depends on the
setting of the MODE option in the Station Printer Setup Table.
ꢀ
Printers can be set up for modes in Station Printer Setup as
follows:
•
•
Immediate – prints each line as it is entered on to the check.
By Round – prints items entered in this round when the
service round is ended with {TOTAL}, {PRINT~CHECK} or
a {MEDIA} key.
•
•
On Demand – prints items entered this round only when the
{PRINT~CHECK} key is pressed.
∗
This option is more commonly used for guest receipt
printers.
Video – sends each line to a video controller as it is entered
on to the check.
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Chapter 3 - Guest Check Functions
Send Items to Remote Printers
3.5.2 Send One Remote Slip from Multi Checks
This feature allows remote orders to be grouped from different guest
checks into a single remote order. Set the following options to use
this feature:
ꢀ
The {HOLD} key type is used to prompt the server to hold
remote printing.
•
When the server’s response is Yes, items from the current
check are held.
•
When the server’s response is No, items from the different
checks print as a single order.
ꢀ
LAST TICKET field in the Station Setup Table sets the default for
the {HOLD} key to None, Yes or No.
•
{HOLD} is a toggle key. This setting decides what the initial
answer is. The key toggles between Yes and No with each
depression.
Procedure (Sample)
This sample procedure uses the setting of the LAST TICKET field as
Yes and combines two guest checks on the remote printer(s).
1. Enter items for first guest check.
2. Press {HOLD}.
3. Screen prompts:
Hold Order: Yes
•
YES prevents this order from printing on the remote
printer(s) this round.
4. End service round by pressing {PRINT~CHECK}, {TOTAL} or
{MEDIA}.
5. Check clears to the server’s default screen.
6. Enter items for the second guest check.
7. Press {HOLD}.
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Send Items to Remote Printers
Chapter 3 - Guest Check Functions
8. Screen prompts:
Hold Order:
Yes
9. This time – press {HOLD} again to change to response to No.
•
NO will send this check’s and the previous check’s items to
the remote printer(s) this round.
10. End service round by pressing {PRINT~CHECK}, {TOTAL} or
{MEDIA}.
11. Both checks print to the remote kitchen printer as a single order.
•
The check number of the last check prints on the header.
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Chapter 3 - Guest Check Functions
Send Items to Remote Printers
3.5.3 Send Multi Remote Slips from One Check
The ORD CHECK ON DMD (Order Check on Demand) setting in the
Order Type Table can be used to print items from the same check on
remotes when the {ORDER~COMPLETE} key is pressed.
ꢀ
This option allows orders to be prepared for multi-person orders
but on only one check.
ꢀ
With this option set, no Menu items of this Order Type will print
to the kitchen printers unless {ORDER~COMPLETE} is pressed.
Procedure
1. Enter menu items for first remote order.
2. Press {ORDER~COMPLETE}.
•
•
The order remains on the screen.
The items entered this round print on the remote printer(s).
3. Enter menu items for the next remote order.
4. Press {ORDER~COMPLETE}.
5. Continue entering items and pressing {ORDER~COMPLETE} until
all remote orders are entered.
6. Press key to end order entry, {PRINT~CHECK}, {TOTAL} or a
{MEDIA} key.
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End Service Round
Chapter 3 - Guest Check Functions
3.6 End Service Round
Ending the service round sends menu items to kitchen printers (if
they have not already been printed) and clears the check from the
screen.
ꢀ
If the flag in the Order Type Table, STORE OPEN CHECK is NO
for the check’s Order Type, the service round can only be
finalized by tendering the check with a {MEDIA} key.
Procedure
1. Enter all items for this service round.
2. Complete any required prompts (i.e. Table #, # Guest, Order #).
3. End the service round by pressing one of the following key types.
•
{TOTAL}
∗
∗
∗
Sends menu items entered this round to remote printers.
Clears the check from the screen.
Prints the guest receipt if PRINT CHECK/ROUND in the
Order Type Table is YES.
∗
Check remains open.
•
•
{PRINT~CHECK}
∗
∗
∗
∗
Sends menu items entered this round to remote printers.
Clears the check from the screen.
Prints the guest receipt.
Check remains open.
{MEDIA}
∗
∗
∗
Sends menu items entered this round to remote printers.
Clears the check from the screen.
Prints the guest receipt if PRINT CLOSED CHECK
option in the Order Type Table is YES.
Closes the check.
∗
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Chapter 3 - Guest Check Functions
Recall a Check
3.7 Recall a Check
ꢀ
The RECALL OTHER USER CHECK field in the Job Code Table
can be set to allow users such as cashiers to recall checks
entered by other employees.
ꢀ
Checks can only be opened at one workstation at a time.
3.7.1 By Check Number
Checks with Order Types requiring a table number can also be
recalled by check number.
Using the Number Pad
1. Using the number pad, index the check number.
2. Press {RECALL~CHECK}.
Using List of Open Checks
1. Press {RECALL~CHECK}.
2. A list of all open checks accessible by this server displays.
3. Press the key of the check wanted to recall.
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Recall a Check
Chapter 3 - Guest Check Functions
3.7.2 By Table Number
Using the Number Pad
1. Using the number pad, index the table number.
2. Press {RECALL~TABLE}.
Using List of Open Checks
1. Press {RECALL~TABLE}.
2. A list of all open checks accessible by this server displays.
3. Press the key of the table wanted to recall.
•
If the table has separate checks a list of each check will
display. Press the key of the separate check wanted.
3.7.3 Recall by Order Type
1. Press {RECALL~ORDER~TYPE~#} of the Order Type wanted.
2. A list of all open checks accessible by this server displays.
3. Index the number of the check wanted.
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Chapter 3 - Guest Check Functions
Recall a Check
3.7.4 Recall Table with Separate Checks
1. Use either the number pad or the list of checks to recall the
table.
2. List of separate check numbers display.
3. Touch the button of the check wanted.
3.7.5 Recall With a Bar Code Scanner
If the workstation is connected to a bar code scanner and bar codes
are being printed on the guest checks, scan the guest check.
3.7.6 Recall with Dual Drive Thru
A Dual-Drive Thru application uses two options:
ꢀ
The MONITOR STATION field in the Station Setup Table
enables a workstation’s orders of a certain Order Type to be
recalled at another specific station.
•
Example: Drive Thru Order Taker #1 can forward orders to
Drive-Thru Cashier #1. Drive Thru Order Taker #2 can
forward orders to Drive Thru Cashier #2.
ꢀ
The {RECALL~OT#} key type which is used to recall checks of a
specific order type.
Example
1. Order is entered at Drive Thru Order Taker Station.
2. Cashier at Drive Thru Cashier Station presses {RECALL~OT}
key programmed for an Order Type named DRIVE THRU.
3. Orders display on Drive Thru Cashier Station in the order they
were entered. First order is in upper left corner of window.
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Split a Check
Chapter 3 - Guest Check Functions
3.8 Split a Check
Only items that have been sent can be split into separate checks.
3.8.1 Split By Item
Procedure
1. Recall the check.
2. Press {SPLIT~BY~ITEM}.
3. Screen prompts:
Enter number of checks
4. Index the number of new checks to create from this check and
press {ENTER}.
•
A split check screen displays.
5. Use the up and down arrow keys to highlight an item to go to the
first new check.
•
Highlighting a primary Menu Item automatically highlights the
item’s modifiers.
6. Press {TAG}. A + symbol displays to the right of the item’s
price.
•
If an item is tagged in error, press {TAG} again.
7. Continue tagging items until all items for the first new check are
done.
8. Press {SPLIT~BY~ITEM}.
9. Continue steps #6 – #9 until the last new check is split.
10. A list of the new check numbers display.
•
To print one check, touch the button of the check and press
{PRINT}.
•
To print all the new checks, press {PRINT}.
11. Press {DONE} to exit the split check screen.
12. End the service round by pressing {MEDIA}, {PRINT~CHECK}
or {TOTAL}.
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Chapter 3 - Guest Check Functions
Split a Check
3.8.2 Split by Seat Number
To split checks into separate checks using {SEAT~NUMBER}
requires the option USE SEAT # in the System Config Table be set
YES.
Procedure
1. Recall the check.
•
If seat numbers were not entered prior to sending the check
(i.e. all items are assigned to seat #1), items can be
reassigned using the {CHANGE~SEAT} key (see procedure
2. Press {SPLIT~BY~SEAT}.
3. Screen prompts: Enter number of checks
4. Index the number of new checks to create from this check and
press {ENTER}.
•
A list of new check numbers display across the top of the
screen.
•
Below the check buttons display a list of the seat numbers
entered on the check.
5. Touch a check button, and then touch each of the seats that
should be split to this check.
6. Continue until all seats have been assigned to the correct check.
7. Press {SPLIT}.
8. A list of the new check numbers display.
•
To print one check, touch the button of the check and press
{PRINT}.
•
To print all the new checks, press {PRINT}.
9. Press {DONE} to exit the split check screen.
10. End the service round by pressing {MEDIA}, {PRINT~CHECK}
or {TOTAL}.
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Split a Check
Chapter 3 - Guest Check Functions
3.8.3 Split By Amount
Procedure
1. Recall the check.
2. Press {SPLIT~BY~AMOUNT}.
3. Screen prompts:
Enter number of checks
4. Index the total number of checks to create from this check and
press {ENTER}.
5. Index the amount for the first check and press {ENTER}.
•
•
Continue entering the amount for each check.
When there is one check remaining, the system puts the
balance on it (the last check).
6. The system displays buttons for each resulting check.
•
The first (original) check contains all the menu items, tax and
gratuity and shows the total amount that was transferred.
•
Each new check contains an item “Bal Xfer” and the amount
transferred to it from the original check.
7. Press {PRINT} to print each check, or press {DONE} to exit the
function.
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Chapter 3 - Guest Check Functions
Transfer a Guest Check
3.9 Transfer a Guest Check
3.9.1 Transfer to a Server
This procedure is done by the server who created the check.
Procedure
1. Recall the check. Should be done by the server responsible for
the check or a manager.
2. Press {XFER~CHK~TO~SVR} key.
3. Screen prompts:
Enter ID
4. Index the I.D. number of the server the check is being
transferred to.
5. If the default Order Type for the new server requires a table
number and the check does not have one assigned, screen
prompts:
Enter table number
6. Index the table number on the keypad which automatically
displays and press {ENTER}.
7. If the default Order Type for the new server requires a # of guest
entry and the check does not have one assigned, screen
prompts:
Enter guest count
8. Index the number of guests and press {ENTER}.
9. Press the {TOTAL} key the end the procedure. Check is
transferred.
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Transfer a Guest Check
Chapter 3 - Guest Check Functions
3.9.2 Transfer from a Server
This procedure is used by the new server, who takes the check from
the server/bartender who created it.
Procedure
1. Press {XFER~CHK~FROM~SVR} key.
2. Screen prompts:
Enter check number
3. Index the check number being picked up, using the keypad
which automatically displays, and press {ENTER}.
4. If the default Order Type for the new server requires a table
number and the check does not have one assigned, screen
prompts:
Enter table number
5. Index the table number on the keypad which automatically
displays and press {ENTER}.
6. If the default Order Type for the new server requires a # of guest
entry and the check does not have one assigned, screen
prompts:
Enter guest count
7. Index the number of guests and press {ENTER}.
8. Press the {TOTAL} key the end the procedure. Check is
transferred.
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Chapter 3 - Guest Check Functions
Transfer a Guest Check
3.9.3 Transfer all Checks
This procedure is used by the server who takes all open checks from
the server/bartender who created them.
Procedure
1. The server picking up the checks should be logged in to the
station.
2. Press {XFER~ALL~CHKS} key.
3. Screen prompts:
Enter ID
4. Index the user I.D. of the server/bartender to whom the checks
are currently assigned.
5. Press {ENTER}.
6. Each check briefly displays on the screen. All checks from the
originating server are transferred.
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Combine Checks
Chapter 3 - Guest Check Functions
3.10 Combine Checks
3.10.1 Combine Stored Checks
This procedure combines two or more checks that have already
been stored into one check.
1. Recall the first check.
2. Press {ADD~CHECK}.
3. Screen displays check numbers for this server’s checks.
4. Press the button of the check number to add to the current
check.
•
Items from the check number entered are added to the first
check.
5. End the service round by pressing {TOTAL}, {MEDIA} or
{PRINT~CHECK}.
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Chapter 3 - Guest Check Functions
Combine Checks
3.10.2 Add New Check to Stored Check
This procedure is used to add the current check to a stored check.
The current check can be a new check (in the first service round).
1. Enter items for a new check, or recall a stored check.
2. Press {ADD~TO~CHECK}.
3. Screen displays check numbers for this server’s checks.
4. Press the button of the check number that the current check will
be combined with.
•
Items from the current check are added to the check number
entered. That check now displays on the screen.
5. Repeat steps 2 – 5 as needed to combine more checks.
6. End the service round by pressing {TOTAL}, {MEDIA} or
{PRINT~CHECK}.
3.10.3 Add to Stored Check by Order Type
This procedure is identical to using {ADD~TO~CHECK} except it
restricts the choices to the server’s open checks of a certain Order
Type. The current check can be new (in the first service round).
1. Enter items for a new check, or recall a stored check.
2. Press {ADD~TO~CHK~OT#}.
3. Screen displays check numbers for this server’s checks.
4. Press the button of the check number that the current check will
be combined with.
•
Items from the current check are added to the check number
entered. That check now displays on the screen.
5. Repeat steps 2 – 5 as needed to combine more checks.
6. End the service round by pressing {TOTAL}, {MEDIA} or
{PRINT~CHECK}.
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Combine Checks
Chapter 3 - Guest Check Functions
3.10.4 Add New Check to Stored Check with Table #
This procedure is identical to using {ADD~TO~CHECK} except it is
used on checks with assigned table numbers. The current check
can be new (in the first service round).
1. Enter items for a new check, or recall a stored check.
2. Press {ADD~TO~TABLE}.
3. Screen displays table numbers for this server’s checks.
4. Press the button of the table number that the current check will
be combined with.
•
If there are separate checks for the table, the screen will
display a list of the checks. Touch the check wanted.
•
Items from the current check are added to the check of the
table number entered. That check now displays on the
screen.
5. Repeat steps 2 – 5 as needed to combine more checks.
6. End the service round by pressing {TOTAL}, {MEDIA} or
{PRINT~CHECK}.
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Chapter 3 - Guest Check Functions
Combine Checks
3.10.5 Combine Stored Checks to One Table
This procedure is identical to using {ADD~TO~TABLE} except it
depends on ONE CHK/TBL in the System Setup/System Config.
Table (page 4 #2).
•
•
YES will add items from both checks to the resulting check.
NO will add a separate check to the table number.
ONE CHK/TBL set to NO
1. Enter items for a new check, or recall a stored check.
2. Index the table number of the check to which the current check
will be combined.
3. Press {TABLE~#}.
•
The current check becomes a separate check for that table.
ONE CHK/TBL set to YES
1. Recall a stored check.
2. Index the table number of the check to which the current check
will be combined.
3. Prompt line displays message:
Change table?
4. Press YES.
5. Screen displays a message “Check still opened” then prompts:
Add Check?
6. Press YES.
•
Items from the current check are added to the check number
entered. That check now displays on the screen.
7. End the service round by pressing {TOTAL}, {MEDIA} or
{PRINT~CHECK}.
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Check Adjustments
Chapter 3 - Guest Check Functions
3.11 Check Adjustments
3.11.1 Void Items on Stored Checks
Remove Single Items
The same procedure is used to void items before or after sending.
After a menu item has been sent/stored and the check recalled, the
{VOID} key can only be used according to the security level set in
the Function Setup table.
1. Recall the check.
2. Press {VOID}.
3. If prompted, index a manager approval I.D. and press {TOTAL}.
4. Use the up and down arrow keys to highlight the item to be
removed from the check.
•
Highlighting a primary Menu Item automatically highlights the
item’s modifiers.
5. Press {VOID}.
6. The item is removed from the check.
Remove All Items
The same procedure is used to void all items before or after sending.
After a check has been sent/stored and the check recalled, the
{VOID~ALL~ITEMS} key can only be used according to the security
level set in the Function Setup table.
Procedure
1. Recall the check.
2. Press {REMOVE~ALL~ITEMS}.
3. If prompted, index a manager approval I.D. and press {TOTAL}.
4. The entire check is voided.
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Chapter 3 - Guest Check Functions
Check Adjustments
3.11.2 Add a Discount or Surcharge
Notes
ꢀ
Dollar or Percent
•
Discounts can be programmed to adjust the check by either
a dollar amount or a percentage amount using the
PERCENT option in the Discount Setup table.
ꢀ
Discount Tax Status
•
For a discount to apply to a menu item, the discount must be
set to the same tax status as the menu item.
•
A menu item’s tax status is set by its Category and the Order
Type under which the check is entered.
ꢀ
ꢀ
Discount or Surcharge
•
A discount can be programmed as a surcharge with the SVC
CHARGE option, so the amount is added to the check rather
than subtracted.
Item or Subtotal
•
A discount is set as an Item or Subtotal discount with the
ITEM DISC option in the Discount Setup table.
•
An Item Discount applies only to the previous item entered
on the check. The item can be a specific Menu Item or any
item of a specific Category.
•
A Subtotal or ticket Discount applies to all items on the
check that are discountable. Items discountable are those
set to the same Tax status as the discount.
ꢀ
Reset Totals Flag on Subtotal Discounts
•
Keep in mind that any discount will only apply to Menu Items
set to the same tax status as the discount.
•
The RESET TOTALS flag in the Discount table determines
the amount of each item that is available for discounting after
a discount has already been applied to the item.
∗
YES – after a discount has been applied to items, further
discounting of those items is not allowed.
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Check Adjustments
Chapter 3 - Guest Check Functions
∗
NO – after a discount has been applied, additional dis-
counts can be entered and applied to the same items.
ꢀ
ꢀ
Automatic Discount
•
A discount can also be linked to a Media type so it is auto-
matically entered on a check when the check is tendered.
Enter a Discount
•
A discount can be entered on a check using a preset
{DISCOUNT} key.
•
A discount can also be entered by indexing the Discount I.D.
number then pressing the {DISCOUNT~NLU} key.
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Chapter 3 - Guest Check Functions
Check Adjustments
Item Discount
An item discount is one programmed to one item or one category. It
is entered on a check immediately following the item.
1. Enter the item to the check.
2. Press the {DISCOUNT} key wanted or index the Discount I.D.
number wanted and press {DISCOUNT~NLU}.
3. If prompted, index a manager I.D. and press {TOTAL}.
4. If prompted, index the amount for the discount and press
{TOTAL}.
5. Continue entering items to the check.
Subtotal Discount
A subtotal discount is one programmed to adjust all discountable
items on the check.
1. Enter item(s) to the check.
2. Press the {DISCOUNT} key wanted or index the Discount I.D.
number wanted and press {DISCOUNT~NLU}.
3. If prompted, index a manager I.D. and press {TOTAL}.
4. If prompted, index the amount for the discount and press
{TOTAL}.
5. End the service round by pressing {TOTAL}, {MEDIA} or
{PRINT~CHECK}.
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Check Adjustments
Chapter 3 - Guest Check Functions
Discount for Recipient
This procedure is commonly used for Employee Meal discounts.
ꢀ
The RECIPIENT field in the Discount table is used to prompt the
server for an I.D. number, and the CHK RECIP ID field is used to
check the User Setup table for a valid I.D. number.
Procedure
1. Enter item(s) to the check.
2. Press the {DISCOUNT} key programmed for Recipient feature.
3. Screen prompts:
Enter recipient ID
4. Index the I.D. number of the employee receiving the discount.
5. End the service round by pressing {TOTAL}, {MEDIA} or
{PRINT~CHECK}.
•
The employee’s name, the discount name and the
discounted amount is listed on the Discount Recipient
Report.
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Chapter 3 - Guest Check Functions
Check Adjustments
3.11.3 Exempt Tax from a Check
Additional menu items cannot be added to a check after using a tax
exempt key.
Procedure
1. Enter item(s) or recall the check.
2. To exempt tax:
•
•
Press {TAX~EXEMPT} to remove all tax from the check.
Press a {TAX~EXEMPT~#} to remove a specific tax rate
(1 through 8) from the check.
3. End the service round by pressing {TOTAL}, {MEDIA} or
{PRINT~CHECK}.
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Check Adjustments
Chapter 3 - Guest Check Functions
3.11.4 Add a Tip
A charge tip can also be entered when the check is tendered by
defaulting an overtender entry to the tip amount.
Auto Gratuity
The Auto Gratuity feature is set using the AUTO GRAT GSTS field in
the Order Type Table. When the number of guests is at least the
number entered there, the system automatically adds a gratuity
when the check is printed.
Procedure
1. Check must have # guests entered which equals or exceeds
AUTO GRAT GSTS field for the Order Type.
2. Index the number and press {GUESTS}.
3. Enters item(s) to the check.
4. Press {PRINT~CHECK} to end the service round.
•
The auto gratuity is calculated based on TIP field in System
Config Table.
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Chapter 3 - Guest Check Functions
Check Adjustments
Add Charge Tip
The default tip percentage is set in the TIP field of the System Config
Table.
Procedure
1. Enter item(s) or recall the check.
2. Press the {TIP} key and then press {ENTER}.
3. End the service round by pressing {TOTAL}, {MEDIA} or
{PRINT~CHECK}.
Change Default Charge Tip Amount
Procedure
1. Enter item(s) or recall the check.
2. Index the dollar amount of the tip.
3. Press {TIP}.
4. End the service round by pressing {TOTAL}, {MEDIA} or
{PRINT~CHECK}.
Remove Default Charge Tip Amount
Procedure
1. Enter item(s) or recall the check.
2. Press {TIP}.
3. Index {0}.
4. Press {TOTAL}.
5. End the service round by pressing {TOTAL}, {MEDIA} or
{PRINT~CHECK}.
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Tender the Check
Chapter 3 - Guest Check Functions
3.12 Tender the Check
ꢀ
An Amount Tendered can be entered prior to pressing a preset
{MEDIA} key.
ꢀ
If an amount tendered is not entered prior to pressing a preset
{MEDIA} key, operations are determined by the options SPEED
TENDER and PAY IN FULL in the Media Setup table.
Speed
Tender
Pay In
Full
{MEDIA} Key Tenders for:
Amount of transaction.
YES
YES
NO
YES
NO
The default DENOMINATION setting.
YES
Screen prompts: Enter Amount?
Index amount for the tender and press
{TOTAL}, or just press {TOTAL} to
tender for the transaction amount.
NO
NO
Screen prompts: Enter Amount?
Index amount for the tender and press
{TOTAL}.
ꢀ
If Promos/Combos are being used, the {SUBTOTAL} key can be
required before a media key is pressed. This will scan the check
to see if items entered satisfy a programmed Promo.
•
Promos can be programmed to:
∗
∗
∗
∗
Sell a group of items at a set price.
Sell a certain item at a reduced price
Apply a discount to a group of items
Apply a discount to a specific item
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Chapter 3 - Guest Check Functions
Tender the Check
3.12.1 Tender a Check with Preset Key
1. Enter item(s) or recall the check.
2. Index the amount tendered.
3. Press the {MEDIA} key for the media type used.
•
•
Press {TOTAL} if needed for the media type.
Change due displays on the screen.
3.12.2 Tender With Tip Entry
Procedure
1. Enter item(s) or recall the check.
2. Index the amount of the tip received and press {TIP}.
3. Press the {MEDIA} key.
3.12.3 Overtender to Tip
This option uses POST TO TIP field in the Media Setup Table set to
YES.
Procedure
1. Enter item(s) or recall the check.
2. Index the total amount received, including the amount of the tip.
3. Press the {MEDIA} key.
•
The amount tendered over the check amount is auto-
matically posted as the charge tip.
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Tender the Check
Chapter 3 - Guest Check Functions
3.12.4 Split Tender
ꢀ
ꢀ
A check may be split tendered by up to eight media types.
If using integrated credit card software, only one media type
used can be a credit card and the credit card media must be the
last tender used.
Procedure
1. Enter item(s) or recall the check.
2. Index the amount for the first media type, press the {MEDIA}
key wanted.
•
The new amount due displays.
3. Index the amount for the next media type, press the {MEDIA}
key for that type.
•
The new amount due displays.
4. Continue until the check is paid.
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Chapter 3 - Guest Check Functions
Tender the Check
3.12.5 Partial Tender
This feature enables tendering part of the check but keeps the check
open. Two options are used:
ꢀ
ꢀ
The PARTIAL TENDER flag by Order Type must be set to YES.
The PAY IN FULL flag in the Media Table must be set to NO..
Procedure
1. Enter item(s) or recall the check.
2. Index the amount tendered for the partial payment, press the
{MEDIA} key.
•
The check remains on the screen.
3. Press {PRINT~CHECK} or {TOTAL} to end the service round.
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Tender the Check
Chapter 3 - Guest Check Functions
3.12.6 Tender to Charge Account
This feature uses the CHARGE ACCT field in the Media Setup
Table.
Procedure
1. Enter item(s) or recall the check.
2. Press the {MEDIA} key programmed for the charge account.
3. Screen prompts:
Enter amount
4. Index the amount to be posted to the charge account and press
{TOTAL}.
5. Screen prompts:
Enter acct
6. Index account (up to 9 characters) on the keypad that displays
and press {TOTAL}.
•
The account number, media type and amount is posted to
the Charge Account Report.
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Chapter 3 - Guest Check Functions
Tender the Check
3.12.7 Tender with {MEDIA~NLU}
The {MEDIA~NLU} key was designed as a FS-2700 function but can
be used on the FS-3700.
ꢀ
ꢀ
ꢀ
The numeric entry indexed prior to pressing {MEDIA~NLU} is
recognized as the media’s I.D., so an amount tendered is not
used.
If using the {MEDIA~NLU} key with split tendering, make sure
the SPEED TENDER option is set to NO, so the user is
prompted for the amount of the tender.
PAY IN FULL options work since the amount tendered cannot be
entered prior to selecting the media with the {MEDIA~NLU} key.
Procedure
1. Enter item(s) or recall the check.
2. Index the media I.D. number wanted and press {MEDIA~NLU}.
•
If SPEED TENDER is NO, screen prompts:
Enter amount:
3. Index the amount and press {TOTAL}.
Overtender to Tip with {MEDIA~NLU}
ꢀ
SPEED TENDER and PAY IN FULL in the Media Setup table
should be set to NO if using {MEDIA~NLU}.
1. Enter item(s) or recall the check.
2. Index the media I.D. number wanted and press {MEDIA~NLU}.
3. Screen prompts:
Enter amount:
4. Index the total amount received, including the amount of the tip.
5. Press {TOTAL}.
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Tender the Check
Chapter 3 - Guest Check Functions
Split Tender With {MEDIA~NLU}
ꢀ
The SPEED TENDER option in the Media Setup table should be
set to NO if using {MEDIA~NLU}.
1. Enter item(s) or recall the check.
2. Index the media I.D. number for the first media type and press
{MEDIA~NLU}.
3. Screen prompts:
Enter amount:
4. Index the amount received in this media including the amount of
the tip.
5. Press {TOTAL}.
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Chapter 3 - Guest Check Functions
Corrections to Closed Checks
3.13 Corrections to Closed Checks
Closed checks retained in the check file can be recalled and
changed after they have been tendered.
ꢀ
The length of time closed checks are available is set with the
TICKET PURGE field in the System Config Table (page 4 #5).
Make sure the security setting for the {VOID} key is sufficient to
appropriately restrict this function. It is set in the Function Setup
Table, page 3. That setting only affects check items that have been
sent and/or tendered.
3.13.1 Refund a Menu Item
Procedure
1. Index the number of the closed check.
2. Press {RECALL~CHECK}.
•
Check displays on the screen.
3. Press {VOID}.
4. If prompted, index a manager I.D. number and press {ENTER}.
5. Use the up and down arrow keys to highlight the item (and its
modifiers) to be removed from the check.
6. Press {TAG}. A + symbol displays to the right of the item’s
price.
•
If an item is tagged in error, press {TAG} again.
7. When all items to be removed have been tagged, press {VOID}.
8. Press the {MEDIA} key originally used to tender the check.
9. Change due displays.
10. Screen prompts:
Refund?
11. Press {TOTAL} or any key to complete the transaction.
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Corrections to Closed Checks
Chapter 3 - Guest Check Functions
3.13.2 Change a Discount
Procedure
1. Index the number of the closed check.
2. Press {RECALL~CHECK}.
•
Check displays on the screen.
3. Press {VOID}.
4. If prompted, index a manager I.D. number and press {ENTER}.
5. Use the up and down arrow keys to highlight the discount.
6. Press {TAG}. A + symbol displays to the right of the item’s
price.
•
NOTE: Highlighting an item discount will also highlight the
item to which it was applied.
•
If an item is tagged in error, press {TAG} again.
7. Press {VOID}.
8. If prompted, index a manager I.D. number and press {ENTER}.
9. Enter the correct discount to the check.
10. Press the {MEDIA} key originally used to tender the check.
11. Change due or amount due displays.
12. Press {TOTAL}.
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Chapter 3 - Guest Check Functions
Corrections to Closed Checks
3.13.3 Change Media Type
Procedure
1. Index the number of the closed check.
2. Press {RECALL~CHECK}.
•
Check displays on the screen.
3. Press {VOID}.
4. If prompted, index a manager I.D. number and press {ENTER}.
5. Use the up and down arrow keys to highlight the media.
6. Press {TAG}. A + symbol displays to the right of the item’s
price.
•
If an item is tagged in error, press {TAG} again.
7. Press {VOID}.
8. Press the correct {MEDIA} key.
9. Press {TOTAL}.
3.13.4 Change a Credit Card Tip
This procedure applies to tips entered when the system is using
integrated credit card software.
1. Follow the procedure above to void the original tender.
2. Tender the check with the correct tip.
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Enter a Refund Check
Chapter 3 - Guest Check Functions
3.14 Enter a Refund Check
This function creates a “negative” check. Items entered are sub-
tracted from reports. This function can also be used to refund
individual items from a check rather than using the {VOID} function
on the closed check.
Procedure
1. Login the server who rang the original items.
2. Press {OPEN~REFUND}.
3. If prompted, index a manager I.D. number and press {ENTER}.
4. Enter items to be refunded.
5. Press the {MEDIA} key from which to subtract the item’s totals.
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Chapter 3 - Guest Check Functions
Review a Closed Check
3.15 Review a Closed Check
This function is used to display and/or print checks that have been
tendered but not yet purged.
ꢀ
Closed checks can also be recalled and printed by indexing the
check number and pressing {RECALL~CHECK}.
ꢀ
A maximum of 250 checks can be displayed with this function.
Procedure
1. Press {REVIEW~CHECK}.
2. The last check to which the user has access displays.
3. Use the arrow keys to scroll through the closed checks.
4. To print a check, press {PRINT}.
5. To exit, press {DONE}.
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Review a Closed Check
Chapter 3 - Guest Check Functions
NOTES
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Finished Product Waste
Chapter 4 - Functions Outside of a Sall
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Chapter 4 - Functions Outside of a Sale
Finished Product Waste
4.1 Finished Product Waste
This is an inventory function. Items entered in this transaction type
will update the waste totals.
ꢀ
This procedure is used when an item is entered on a check and
prepared, but then voided from the check.
Procedure
1. Press {FINISHED~PROD~WAS} (#1 through #5).
2. Enter items that were prepared for serving to customers but then
were wasted.
3. Press cash {MEDIA} to close the check.
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Loan/Pickup
Chapter 4 - Functions Outside of a Sall
4.2 Loan/Pickup
This function uses the following options:
ꢀ
BANK LOAN field in the Job Code Setup Table allows the
employee to receive a Bank Loan.
•
The function can be set to prompt automatically when the
user logs into the system with the REQUIRE LOAN option in
the Job Code Table (Page 2 #3).
ꢀ
ꢀ
The PRNT L/PU CHIT option in the System Config Table (page 7
#3) can be set so a receipt is printed with each Loan/Pickup.
The PRMPT PKUP INFO option in the System Config Table
(page 7 #4) can be set to prompt for a 20-character line of
information.
4.2.1 Loan
Procedure
1. Press {LOAN/PIC}.
2. If prompted, index a manager I.D. number and press {ENTER}.
•
NOTE: The Loan/Pickup will be posted to the employee
logged on to the workstation, not the approving manager.
3. Screen prompts to choose {LOAN} or {PICKUP}.
Select {LOAN} to put money into the cash drawer.
4. Screen prompts:
Enter amount
•
5. Index the amount of the Loan on the keypad which displays and
press {ENTER}.
6. Screen displays the amount entered for verification and prompts
to choose {YES} or {NO}.
7. To accept the amount, press {YES}.
8. If set to print, a receipt prints on the receipt printer.
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Chapter 4 - Functions Outside of a Sale
Loan/Pickup
4.2.2 Pickup
Procedure
1. Press {LOAN/PIC}.
2. If prompted, index a manager I.D. number and press {ENTER}.
•
NOTE: The Pickup will be posted to the employee logged
on to the workstation, not the approving manager.
3. Screen prompts to choose {LOAN} or {PICKUP}.
Select {PICKUP} to take money out of the cash drawer.
4. Screen prompts:
Enter amount
•
5. Index the amount of the Loan/Pickup on the keypad which
displays and press {ENTER}.
6. Screen displays the amount entered for verification and prompts
to choose {YES} or {NO}.
7. To accept the amount, press {YES}.
8. If PROMPT PICKUP INFO option is set, the screen prompts for
an alphanumeric description of the Loan.
9. If set to print, a receipt prints on the receipt printer.
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Transfer Media
Chapter 4 - Functions Outside of a Sall
4.3 Transfer Media
Procedure
1. Press {TRANSFER~MEDIA}.
2. List of media types display. Screen prompts:
SOURCE media
3. Press the button of the media to transfer the amount FROM.
4. Screen prompts:
DESTINATION media
5. Press the button of the media to transfer the amount TO.
6. Screen prompts:
Enter amount
7. Index the amount to be transferred on the keypad that displays
and press {ENTER}.
8. Screen prompts:
Enter number of trans
9. Index the total number of checks that amount is for.
10. Amount is transferred.
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Chapter 4 - Functions Outside of a Sale
Price Changes
4.4 Price Changes
This function changes the price of a Menu Item.
With Meal Period Price Levels NO
1. Press {PRICE~CHANGE}.
•
Screen displays a list of Menu Categories.
2. Press the button of the Category of the Menu Item wanted.
•
Screen displays a list of Menu Items in the selected
Category.
3. Press the button of the Menu Item wanted.
4. Index the new price on the keypad which displays and press
{ENTER}.
With Meal Period Price Levels YES
1. Press {PRICE~CHANGE}.
•
Screen displays a list of Menu Categories.
2. Press the button of the Category of the Menu Item wanted.
•
Screen displays a list of Menu Items in the selected
Category.
3. Press the button of the Menu Item wanted.
Screen displays a list of the Meal Periods.
•
4. Press the button of the Meal Period.
5. Index the new price on the keypad which displays and press
{ENTER}.
6. Select another Menu Category or press {EXIT}.
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Tip Payout
Chapter 4 - Functions Outside of a Sall
4.5 Tip Payout
Procedure
1. Press {TIP~PAYOUT}.
2. If prompted, index a manager I.D. number and press {TOTAL}.
3. Screen prompts:
Enter ID
4. Index the I.D. number of the employee receiving the tip.
5. Index the amount of the tip payout on the keypad which displays
and press {ENTER}.
6. Receipt prints on the receipt printer.
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Chapter 4 - Functions Outside of a Sale
Cash Out/In of Drawer
4.6 Cash Out/In of Drawer
4.6.1 Paid Out
Up to five Paid Out keys can be used to record cash taken out of the
drawer outside of a sale. They should be placed on a screen with a
numeric keypad and a {TOTAL} key.
Procedure
1. Index {PAID~OUT~#}.
2. Screen prompts:
Enter amount
3. Index amount of the cash being taken out of the drawer and
press {TOTAL}.
4. Screen displays amount entered and prompts YES or NO to
confirm the amount.
5. Press {YES} to confirm the amount.
6. Screen prompts for alphanumeric description of paid out.
7. Enter up to 20 characters and press {ENTER}.
8. Receipt prints on the receipt printer.
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Cash Out/In of Drawer
Chapter 4 - Functions Outside of a Sall
4.6.2 Paid In
The Paid In key is used to record cash put into the drawer outside of
a sale. It should be placed on a screen with a numeric keypad and a
{TOTAL} key.
Procedure
1. Index {PAID~IN}.
2. Screen prompts:
Enter amount
3. Index amount of cash being put into the drawer and press
{TOTAL}.
4. Screen displays amount entered and prompts YES or NO to
confirm.
5. Press {YES} to confirm the amount.
6. Screen prompts for alphanumeric description of paid in.
7. Enter up to 20 characters and press {ENTER}.
8. Receipt prints on the receipt printer.
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Reports Overview
Chapter 5 - Reports
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Chapter 5 - Reports
Reports Overview
5.1 Reports Overview
Report Group
Description
Reports in this group include totals from the
entire system.
System Reports
ꢂ Weekly totals are available for the Sales Mix,
Financial and Sales Tax reports.
ꢂ In addition, Period-to-Date Totals for the
Sales Mix, Financial and Sales Tax reports
can be created with the PTD TOTALS option
in the System Setup/System Config table.
Reports from this group include totals from all
stations included in a Revenue Center.
ꢂ Revenue Centers are assigned in the Station
Revenue Center
Reports
Setup table.
ꢂ Daily reports only.
ꢂ If a Revenue Center Z report is done, it will
reset all Stations set to the Revenue Center
for the next shift, but will not print individual
Station reports. The previous shift totals will
still be included in the System Report.
This report group is totals from each individual
POS station in the system.
Station Reports
User Reports
ꢂ Daily reports only.
Reports from this group provide a detailed look
at the sales activities of each user of the
system.
ꢂ Daily reports only.
This report group shows details of employee
timecard activity. These reports are explained
in a separate document, FS-3600 Labor Module
Operations Guide.
Shows reports available from the Inventory
feature. They are explained in the FS-3600
Inventory Module Operations Guide.
Time Card Reports
Inventory Reports
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Reports Overview
Chapter 5 - Reports
5.1.1 Print or View Reports
Printing or Viewing a Report from the Reports Menu
ꢀ
ꢀ
All reports are available from the Reports Menu.
From the Manager Menu, select #2 for Reports. The report
menu displays:
Printing a Report from the POS Screens
ꢀ
Preset Keys
Reports available from each report type can be preset on a
•
screen. Press the preset key to print the report.
ꢀ
Report Number Look up (NLU) Keys
•
•
Instead of programming individual report preset keys, a
number look up key can be set on a screen for each report
type (System, Revenue Center, Station, User, Timecard and
Inventory).
The report number code can be indexed before pressing the
NLU key and the report is immediately printed.
ꢀ
Function Number Look Up Key
•
System reports are also accessible by indexing the report
number code then pressing the {FUNCTION~NLU} key.
Code numbers used with the Report NLU keys and the Function NLU
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Chapter 5 - Reports
Reports Overview
5.1.2 Report Balancing Notes
ꢀ
Menu Item Sales
•
Sales of menu items update all reports as they are entered
on to checks. So, reports always represent real-time, up-to-
the-minute store activity.
•
If there are any discrepancies in a check amount from when
the items are entered to when it is tendered, the difference is
noted on reports.
ꢀ
User Reports
•
Amounts transferred from one server to another are posted
under “Other” in the Department and Category summaries.
•
If a Category is set to not track totals on User Reports,
Category and Department totals for the Category’s items
sold are reported as “Other”.
ꢀ
Carried Over
Amounts of checks left open during a Reset are included on
•
the next day’s reports and are labeled “Carried Over”.
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Reports Overview
Chapter 5 - Reports
5.1.3 Report Sample Formats
The following pages show details of each report option.
•
•
•
•
The table beneath each report title indicates if the report is
included in System, Revenue, Station or User totals.
The reports shown are samples and do not all balance with
each other.
Any extra notes included for a particular line is right justified
close to that line in the report.
A wavy line in the middle of a report indicates that part of it
was “cut out” so a total could be included on the same page.
Report Headers
----------------------------------------
4:20 pm
7/14/05
The time & date the report was taken.
FINANCIAL REPORT
SYSTEM REPORT
Daily
The report Name, Type and Period.
FROM 7/14/05 0:00 TO 7/14/05 16:20
The time period that the report covers.
TOSHIBA TEC AMERICA - Atlanta, GA
Store name and location, from
System Setup/System Config page 1.
----------------------------------------
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Chapter 5 - Reports
Reports Overview
5.1.4 List of Reports
This table lists each report maintained in the System and if it is
available from the System, Revenue Center, Station or User report
menus.
ꢀ
The NLU Key Code column shows the number that can be used
to print a report when using a Report NLU key or the Function
NLU key.
NLU
Key
Revenue
Code
Report
System Center Station User
55
56
57
58
59
60
61
62
63
64
65
66
N/A
67
68
Open Checks
ꢃ ꢃ ꢃ ꢃ
ꢃ ꢃ ꢃ
ꢃ ꢃ ꢃ ꢃ
Hourly Productivity
Sales Mix
Manager Voids
Refund
ꢃ
ꢃ
ꢃ
ꢃ
Financial
ꢃ ꢃ ꢃ ꢃ
ꢃ ꢃ ꢃ
ꢃ ꢃ ꢃ ꢃ
Customer Summary
Media
Loan/Pickup
Sales Tax
ꢃ
ꢃ
ꢃ ꢃ ꢃ ꢃ
ꢃ
ꢃ
ꢃ ꢃ ꢃ
ꢃ ꢃ ꢃ ꢃ
ꢃ ꢃ ꢃ ꢃ
Charge Account
Discount Recipient
Deposit Entry
X Report
Z Report
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Open Check Report
Chapter 5 - Reports
5.2 Open Check Report
Revenue
System
Center
Station
User
ꢃ
ꢃ
The Open Check Report is a summary of the open checks in the
system. An open check is one that has been stored in the system,
but has not yet been paid.
----------------------------------------
5:50 pm
7/14/05
OPEN CHECK REPORT
SYSTEM REPORT
Daily
FROM 7/14/05 0:00 TO 7/14/05 17:50
TOSHIBA TEC AMERICA - Atlanta, GA
----------------------------------------
ꢄꢅ ꢆꢇ
0 0013 17:47 2
0 0014 17:47 4
0 0015 17:47 2
0016 17:47 3
ꢈ
8.59
15.09
5.99
13.63
10.09
16.54
14 0017 17:49 2
9 0018 17:49 4
6 Open Check(s)
69.93
Total number and amount of Open Checks
ꢄ Table # - The table number of this check if one is assigned.
ꢅ Check # - The unique ticket number associated with the check.
ꢆ Time - The time that the check was created.
ꢇ User ID - The user ID of the server who currently owns the
check. If the check has been transferred using the Transfer
Check function, then the ID will be the user ID of the new owner
of the check.
ꢈ Check Total including all menu items, discounts, tax and
gratuity.
5-8
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Chapter 5 - Reports
Hourly Productivity Report
5.3 Hourly Productivity Report
Revenue
System
Center
Station
User
ꢃ ꢃ ꢃ ꢃ
The Hourly Productivity Report provides a sales breakdown by times
of day. Subtotals are provided by Meal Period.
----------------------------------------
10:00 am
HOURLY PRODUCTIVITY REPORT
7/17/05
SYSTEM REPORT
Daily
FROM 7/17/05 8:00 TO 7/17/05 10:00
TOSHIBA TEC AMERICA - Atlanta, GA
----------------------------------------
ꢄ
ꢅ ꢆ ꢇ
08-09
7
3
4
32.43
15.19
17.24
19.10%
46.84%
53.16%
:30
:60
09-10
13
5
8
109.83
37.29
72.54
64.68%
33.95%
66.05%
:30
:60
Breakfast
20
142.26
27.55
27.55 100.00%
83.78%
Total for the Meal Period
16.22%
10-11
:30
:60
2
2
0
0.00
0.00%
Lunch
Total
2
27.55
16.22%
22
169.81
ꢄ Time Periods –determined by OPEN and CLOSE options in
System Setup/System Config table. If any sales are outside
those business hours, the report hours are adjusted to included
all sales.
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Hourly Productivity Report
Chapter 5 - Reports
•
Time Intervals – set by option HOUR PART in System
Setup/System Config table. Options are for whole, half or
quarter hours.
ꢅ Number of Guests – The guest count included in all checks for
the interval.
ꢆ Gross Revenue – Sales for each period = Menu Item sales
adjusted for discounts.
ꢇ Percent of Sales - Shows percentages that each hour and Meal
Period represents for the day. If hours are broken out into
intervals, the interval’s contribution to the hour is included.
5-10
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Chapter 5 - Reports
Sales Mix Report
5.4 Sales Mix Report
Revenue
System
Center
Station
User
ꢃ ꢃ ꢃ ꢃ
This report selection has three options:
ꢀ
Detail - Detailed information for each menu item being tracked
and that was sold for the period. The Track System flag in the
Menu Setup table determines whether the item is detailed in the
report.
ꢀ
ꢀ
Departments - A summary by Departments of Menu Items sold.
Categories - A summary by Category of Menu Items sold.
Report Items
Item/Department/Category Line - This line contains the record
number of the Menu Item, Department or Category, and the
item’s name. The Menu Item report includes the average selling
price of the total number of items sold.
# Sold - The number of the Menu Item sold, and the number sold as
a percent of total items sold for the period.
Gross Revenue - The amount of revenues generated by selling the
Menu Item, and the revenues for the Menu Item as a percent of
total.
Item Discounts – The dollar amount that was discounted from
specific items and the percentage of the total revenue from this
Menu Item that was discounted.
Discounts – This total is only on the report summary. The total
dollar amount of discounts that were applied to check subtotals.
Net Sales – Total of the selling prices of this menu item, adjusted for
Item discounts.
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Sales Mix Report
Chapter 5 - Reports
5.4.1 Detail Report – Menu Item Sales
The Detail Report selection under the Sales Mix menu is the Menu
Item Sales Report. It gives a breakdown of items sold for the period.
•
•
Only items with the Track System Sales option set in the
Menu Setup table will be detailed.
Net Sales and Total # Sold on the User Report only includes
items with the Track User flag set. Net Sales on the System,
Station and Revenue Centers include all items regardless of
the System Tracking options.
----------------------------------------
7/14/05
12:59 pm
MENU ITEM SALES REPORT
SYSTEM REPORT
Daily
FROM 7/14/05 0:00 TO 7/14/05 12:59
TOSHIBA TEC AMERICA - Atlanta, GA
----------------------------------------
15 - Potato Skins
3.95
Price shown is total Revenue divided by # Sold.
# SOLD
1.00
3.95
4.17%
7.14%
Gross Rev
Item Disc
Net Sales
1.98- 50.13%
1.97
19 - Cheese Stix
# SOLD
3.95
1.00
3.95
0.00
3.95
4.17%
7.14%
0.00%
Gross Rev
Item Disc
Net Sales
Total
# SOLD
24.00
Total # Sold includes all items regardless
of System Tracking option.
Gross Rev
Item Disc
Discounts
55.32
1.98-
8.40-
Item Discounts = Applied to a specific menu item.
Discounts = Applied to the subtotal of a check.
44.94
Net Sales
Total
5-12
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Chapter 5 - Reports
Sales Mix Report
5.4.2 Departments – Menu Item Sales
The Department selection under the Sales Mix menu summarizes all
Menu Items sales by Departments. All menu items sold for the
period are included in the Department report.
•
The Total # Sold includes non-priced items only if the Track
System Sales option is set in the Category Setup table.
----------------------------------------
12:59 pm
7/14/05
MENU ITEM SALES REPORT
Departments
SYSTEM REPORT
Daily
FROM 7/14/05 0:00 TO 7/14/05 12:59
TOSHIBA TEC AMERICA - Atlanta, GA
----------------------------------------
1 - Food
# SOLD
11.00
45.42
1.98-
43.44
61.11%
82.10%
4.36%
Gross Rev
Item Disc
Net Sales
2 - Beverage
# SOLD
4.00
3.40
0.00
3.40
22.22%
6.15%
0.00%
Gross Rev
Item Disc
Net Sales
3 - Beer
# SOLD
1.00
1.25
0.00
1.25
5.56%
2.26%
0.00%
Gross Rev
Item Disc
Net Sales
Total
# SOLD
17.00
55.32
1.98-
8.40-
44.94
Gross Rev
Item Disc
Discounts
Net Sales
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Sales Mix Report
Chapter 5 - Reports
5.4.3 Categories – Menu Item Sales
The Categories selection under the Sales Mix menu summarizes all
Menu Items sales by Categories. All menu items sold for the period
are included in the Category report.
•
The Total # Sold includes non-priced items only if the Track
System Sales option is set in the Category Setup table.
----------------------------------------
7/14/05
12:59 pm
MENU ITEM SALES REPORT
Categories
SYSTEM REPORT
Daily
FROM 7/14/05 0:00 TO 7/14/05 12:59
TOSHIBA TEC AMERICA - Atlanta, GA
----------------------------------------
10 - Appetizers
# SOLD
2.00
7.90
1.98- 25.06%
5.92
11.11%
14.28%
Gross Rev
Item Disc
Net Sales
40 - Lunch
# SOLD
7.00
33.57
0.00
38.89%
60.68%
0.00%
Gross Rev
Item Disc
Net Sales
33.57
90 - Desserts
# SOLD
1.00
3.95
0.00
3.95
5.56%
7.14%
0.00%
Gross Rev
Item Disc
Net Sales
Total
# SOLD
17.00
55.32
1.98-
8.40-
44.94
Gross Rev
Item Disc
Discounts
Net Sales
5-14
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Chapter 5 - Reports
Manager Voids Report
5.5 Manager Voids Report
Revenue
System
Center
Station
User
ꢃ
ꢃ
The Manager Voids Report is a log of all voids that occurred during
the business day. Manager Voids are created any time an item is
removed from an unpaid check that was entered in a previous
service round. The report lists voids plus a total by approving
manager.
----------------------------------------
1:01 pm
7/14/05
MANAGER VOIDS REPORT
SYSTEM REPORT
Daily
FROM 7/14/05 0:00 TO 7/14/05 13:01
TOSHIBA TEC AMERICA - Atlanta, GA
----------------------------------------
TIME
CHK DESCRIPTION
PRICE
Manager: Patty
9:19
9:57
0003 Potato Skins
0006 Cheese Fries
3.95
1.00
-----
4.95
Total
Manager - This line shows the approving manager’s name.
TIME - The time that the void occurred.
CHK - This is the check number that contained the voided item.
DESCRIPTION – The name of the menu item that was voided.
PRICE - This is the price of the voided item that was removed from
the check.
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Refund Report
Chapter 5 - Reports
5.6 Refund Report
Revenue
Center
System
Station
User
ꢃ
ꢃ
The Refund Report is a log of all refunds that occurred during the
business day. Refunds are created when an item that was entered
in a previous service round from a paid check is removed, or when
an Open Refund entry is made on a check. The report lists refunds
by approving manager and gives totals for each manager as well as
a total for all Refunds.
----------------------------------------
4:20 pm
7/14/05
REFUND VOIDS REPORT
SYSTEM REPORT
Daily
FROM 1/01/70 0:00 TO 7/14/05 16:20
TOSHIBA TEC AMERICA - Atlanta, GA
----------------------------------------
TIME
CHK DESCRIPTION
PRICE
Manager: Patty
12:43 0007 Cheesecake
3.95
------
3.95
Total
3.95
Manager - This line shows the approving manager’s name.
TIME - The time that the refund occurred.
CHK - This is the check number that contained the refunded item.
DESCRIPTION - This is the menu item name for the refunded item.
PRICE - The price of the item that was removed from the check.
5-16
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Chapter 5 - Reports
Financial Report
5.7 Financial Report
Revenue
System
Center
Station
User
ꢃ ꢃ ꢃ ꢃ
----------------------------------------
7/14/05
4:20 pm
FINANCIAL REPORT
SYSTEM REPORT
Daily
FROM 7/14/05 0:00 TO 7/14/05 16:20
TOSHIBA TEC AMERICA - Atlanta, GA
----------------------------------------
Readings - Non-resettable totals maintained by each POS station.
This section prints if the USE NRGT option in System Setup/
System Config is set. These fields do not appear on the User
Financial Report.
Readings
Opening
Closing
0.00
69.14
Menu Item Sales before Voids, Refunds or Discounts
+ Tax and Tips
Trn Opening
Trn Closing
0.00
0.00
Readings for Training Totals if selected in Training Mode Config.
Sales - Sales totals by Departments, sales tax collected, and sales
totals and statistics by order type.
Sales
FOOD
BEVERAGE
Sales Tax
38.44
6.50
2.97
---------
47.91
Gross Sales
Sales Tax
Net Sales
2.97-
---------
44.94
Net Sales = Menu Item Sales – Voids/Refunds +/- Discounts
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Financial Report
Chapter 5 - Reports
Statistics for each Order Type.
DINE IN
Tckts/Avg Tckt
21.48
7.16
3
Guests/Avg Chk
Avg Trans Time(min)
2 10.74
2.36
Check/Guest averages are Net Sales ÷ # of Checks.
Average Transaction Times are minutes
all checks are opened ÷ # of Checks
8.47
BAR
Tckts/Avg Tckt
Guests/Avg Chk
1
5
8.47
1.69
81.26
Avg Trans Time(min)
TO GO
14.99
Tckts/Avg Tckt
Guests/Avg Chk
Avg Trans Time(min)
1 14.99
1 14.99
81.51
Balance - This section contains a method of balancing the readings
adjustment to the system's reported Gross Sales. It does not
print if the NRGT is not being used in the READINGS section.
Balance
Closing
69.14+
0.00-
The current NRGT
Opening
Prior NRGT from the last Z Report
69.14=
Readings Change
Mgr Voids
Mgr Refunds
Discounts
6.90-
3.95-
10.38-
---------
47.91
Gross Sales
Closed Checks – Summary of all closed checks. This section prints
if the REPORT CLOSED CHECKS option is set in the System
Setup/System Config table.
Closed Checks
0003
0006
0007
0009
0010
Total
2 08:41
3 12:27
6 12:33
2 12:28
2 12:30
0.00
1.76
0.00
0.00
0.00
1.76
16.32
11.00
15.89
2.62
3.84
49.67
Check
#
Server Time
Charge
Tip
Check Total
Including Tips.
ID
Closed
5-18
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Chapter 5 - Reports
Financial Report
Server Sales - Summary of sales by server.
Server Totals
Server First Name and initial
(1)
22.78
9.24
15.89
47.91
(2)
(3)
Susan
Marie
Mary
C.
P.
L.
0.00
1.76
0.00
1.76
22.78
11.00
15.89
49.67
Total
(1) The Server’s Gross Sales
(2)The Server’s Charge Tips
(3) Total of columns 1 and 2.
Media - This section of the Financial Report contains media
balancing totals to be reconciled with deposits and cash drawers.
Media
(1)
3
1
(2)
34.83 70.12%
11.00 22.15%
(3)
Cash
VISA
HOUSE
1
3.84
---------
49.67
7.73%
Total
(1) The number of times this media was used.
(2) The Total amount collected of this media.
(3) Each media’s percentage of Total Media collected.
Cash Tips
0.00
Tips Declared by Servers at clock-out.
1.76
Tips included in checks.
1.76
Charge Tips
Declared Tips
Cash Tips + Charge Tips
Prints if MIN TIP % is set in System Config.
6.74
44.94 * 15.00%
Diff
NET SALES times Tip % from
System Setup/System Config.
4.98-
Tip % minus Declared Tips.
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5-19
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Financial Report
Chapter 5 - Reports
Deposit – This section is created from entries made from the
display are those with the option set for IN DEPOSIT LST.
Deposit
Cash
VISA
HOUSE
34.80
11.00
3.84
---------
Deposit
Diff
49.64
.03
DIFF is the total reported thru the system minus the entries
made in the Deposit Entry report selection.
Cash Balance – Calculates cash amount for reconciling with the
cash drawer(s). Cash media type is defined by the System
Setup/System Config option CASH MEDIA ID. It is
recommended that CASH be always set as Media #1.
Cash Balance
Gross Sales
47.91
---------
Total Due Est
47.91 <---
VISA
HOUSE
11.00-
3.84-
---------
Cash Due Est
33.07 <---
Total Due Est minus all non-cash media totals.
Discounts - Summary of the discounts applied for the period.
Discounts
(1)
3
1
(2)
8.40 80.92%
1.98 19.08%
(3)
Emp Disc
Senior
---------
Total
10.38 23.10%
(1) Number of each discount used on checks.
(2) Total amount subtracted from checks for each discount.
(3) Each discount’s percentage of the Total Discount $ amount.
5-20
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Chapter 5 - Reports
Financial Report
Sales Mix – Department and Category summaries of menu item
sales. Each category flagged to track sales (Track System Sales
for the System, Revenue Center, and Station reports and Track
User Sales for the User report) will appear on this report. Any
items not flagged to track sales will be added to an “Other” field
that will automatically be added to the report.
Departments
# Items sold, Gross Revenue and % of Total for each Department.
Food
11
4
1
1
1
43.44 82.10%
Beverage
Beer
Wine
Liquor
Discounts
3.40
1.25
1.75
6.15%
2.26%
3.16%
6.33%
3.50
8.40-
---------
44.94
Total
Categories
# Items sold, Gross Revenue and % of Total for each Menu Category.
Appetizers
Lunch
Desserts
Domestic Bottl
Non-Alcohol
Coctail
Wine
Dressings
Discounts
2
7
1
1
4
1
1
1
5.92 14.28%
33.57 60.68%
3.95
1.25
3.40
3.50
1.75
0.00
7.14%
2.26%
6.15%
6.33%
3.16%
0.00%
8.40-
---------
44.94
Total
Functions – Summarizes the use of functions that are flagged to
track usage (Track System for the System, Revenue Center, and
Station reports and Track User for the User report) defined in the
Function Setup table.
Functions
Menu Setup
Void
2
3
10.85
The number of times each Function is used
and $ amounts where appropriate.
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5-21
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Financial Report
Chapter 5 - Reports
Statistics – Number and average Net Sales of guests and checks.
Average Transaction Time is minutes all checks are opened
divided by the total # of checks.
# of Guests
# of Tickets
8
5
Average Check
Average Ticket
Average Trans Time
5.62
8.99
33.96
5-22
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Chapter 5 - Reports
Customer Summary Report
5.8 Customer Summary Report
Revenue
System
Center
Station
User
ꢃ ꢃ ꢃ
The Customer Summary Report lists Net Sales and check averages
by Meal Period.
•
Check data will vary from statistics on the Financial Report if
Z Reports are done with open checks.
----------------------------------------
4:21 pm
7/14/05
CUSTOMER SUMMARY REPORT
SYSTEM REPORT
Daily
FROM 7/14/70 0:00 TO 7/14/05 16:21
TOSHIBA TEC AMERICA - Atlanta, GA
----------------------------------------
Lunch
Tckts/Avg Tckt
Guests/Avg Chk
29.55
7.39
4.93
4
6
Dinner
Tckts/Avg Tckt
Guests/Avg Chk
15.39
1 15.39
2
7.70
Total
Tckts/Avg Tckt
Guests/Avg Chk
44.94
8.99
5.62
5
8
Sales – Net Sales for the Meal Period. Menu Item totals adjusted for
discounts.
Tckts/Avg Tckt - The number of checks and the average net sales
per check for the Meal Period.
Guests/Avg Chk - The number of guests and the average net sales
per guest for the Meal Period.
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Media Report
Chapter 5 - Reports
5.9 Media Report
Revenue
Center
System
Station
User
ꢃ ꢃ ꢃ ꢃ
This report details the totals for each different media type by Server.
Totals for CASH include any loans and pick-ups that were recorded
by the system.
----------------------------------------
4:21 pm
7/14/05
Media
SYSTEM REPORT
Daily
FROM 7/14/05 0:00 TO 7/14/05 16:21
TOSHIBA TEC AMERICA - Atlanta, GA
----------------------------------------
----------------------------------------
Server Name, User I.D. and the shift # for the report.
Susan #2 - Shift 1
------------------
Cash
HOUSE
Total
2
1
3
18.94
3.84
22.78
Gross Sales
22.78
========================================
Cash
VISA
HOUSE
Total
5
1
1
5
137.83
11.00
3.84
49.67
Number of transactions and total for each Media type.
49.67
Gross Sales
Total Amounts of all Media types.
50.00
Loan Total
Pickup Total
Total
153.00-
103.00-
Amount of Loans and Pickups (is included in CASH total).
5-24
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Chapter 5 - Reports
Loan/Pickup Report
5.10 Loan/Pickup Report
Revenue
System
Center
Station
User
ꢃ
ꢃ
This report is a log of the bank loans and pick-ups that occurred on
the system. The Net amount of this report is included in the CASH
amount on the Financial and Media Reports.
----------------------------------------
4:55 pm
7/14/05
LOAN/PICKUP REPORT
SYSTEM REPORT
Daily
FROM 7/14/05 0:00 TO 7/14/05 16:55
TOSHIBA TEC AMERICA - Atlanta, GA
----------------------------------------
Mary #6
Server Name and User I.D.
AMOUNT
DESCRIPTION
TIME STN
16:42
Loan
Loan Total
1
25.00
25.00
Pickup Total
Total
0.00-
25.00
Loan Total
Pickup Total
Total
50.00
153.00-
103.00-
The net amount of all Loans (+) and Pickups (-)
USER ID – Name and user ID of the operator who received the Loan
or Pick-Up. Includes a record for each employee who received a
Loan or Pick-up.
TIME - The time of the loan or pick-up.
STN - The station ID where the loan or pick-up occurred.
AMOUNT - This is the amount of the loan or pick-up.
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Sales Tax Report
Chapter 5 - Reports
5.11 Sales Tax Report
Revenue
System
Center
Station
User
ꢃ ꢃ ꢃ ꢃ
The Sales Tax Report summarizes the sales and sales tax collected
for each tax table. Sales tax for inclusive tax tables is computed as a
percent of sales posted to the tax table.
----------------------------------------
4:23 pm
7/14/05
SALES TAX REPORT
SYSTEM REPORT
Daily
FROM 7/14/05 0:00 TO 7/14/05 16:23
TOSHIBA TEC AMERICA - Atlanta, GA
----------------------------------------
FOOD
Taxable Sales
Non-Taxable Sales
Sales Tax
38.44
0.00
2.32
BEVERAGE
Taxable Sales
Non-Taxable Sales
Sales Tax
6.50
0.00
0.65
Total
Taxable Sales
Non-Taxable Sales
Sales Tax
44.94
0.00
2.97
Taxable Sales - This is the amount of taxable sales posted to the tax
table.
Non-Taxable Sales - This is the amount of non-taxable sales posted
to the tax table.
Sales Tax - This is the amount of sales tax posted to the tax table, or
for inclusive tax tables, the amount of computed tax from the
taxable sales posted to the tax table.
5-26
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Chapter 5 - Reports
Charge Account Report
5.12 Charge Account Report
Revenue
System
Center
Station
User
ꢃ
The Charge Account Report is used to report house account charges
for the day. This report is updated when a check is tendered with a
media that is set with the CHARGE ACCT option in the Media Setup
table.
----------------------------------------
5:31 pm
7/14/05
Charge Acct
SYSTEM REPORT
Daily
FROM 7/14/05 0:00 TO 7/14/05 17:31
TOSHIBA TEC AMERICA - Atlanta, GA
----------------------------------------
ꢄ ꢅ
ꢆ ꢇ
123
456
MgrVIP
MgrVIP
9.44
9.82
1
1
Total
19.26
ꢄ ACCOUNT - This is the account number of the person making
the charge. The server enters this number in response to a
prompt when the Charge Account media type is used.
ꢅ ACCOUNT TYPE - This is the Media type to be credited with the
sale.
ꢆ AMOUNT - This is the total amount of charges made to each
charge account.
ꢇ # OF TRNS - This is the number of charge transactions posted
to each account.
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5-27
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Discount Recipient Report
Chapter 5 - Reports
5.13 Discount Recipient Report
Revenue
System
Center
Station
User
ꢃ ꢃ ꢃ
The Discount Recipient Report details the use of discounts given to
employees, managers, and corporate personnel. Discounts pro-
grammed with the RECIPIENT option set will be included on this
report, sorted by the person receiving the discount.
----------------------------------------
4:23 pm
DISCOUNT RECIPIENT REPORT
7/14/05
SYSTEM REPORT
Daily
FROM 7/14/05 0:00 TO 7/14/05 16:23
TOSHIBA TEC AMERICA - Atlanta, GA
----------------------------------------
RECIPIENT
DISCOUNT
AMOUNT
TRNS
10
6
4
Emp Disc
Emp Disc
Emp Disc
-2.48
-2.30
-3.62
1
1
1
Total
-8.40
RECIPIENT - This is the ID number of the employee receiving the
discount. The server is prompted for the ID number when
applying the discount to a check.
DISCOUNT TYPE - This is the description of the discount received.
AMOUNT - This is the total amount of the discounts received.
# OF TRNS - This is the number of discounts received by the
employee.
5-28
FS-3700 Owner’s Manual
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Chapter 5 - Reports
Deposit Entry
5.14 Deposit Entry
Revenue
Center
System
Station
User
ꢃ
ꢃ
The Deposit Entry function can be used to record actual amounts in
the cash drawer for comparison with reported totals.
Notes:
ꢀ
ꢀ
The amounts entered in this function are on the Financial report
if the option REQ CASH DECL in the System Setup/System
Config table is set.
If Deposit Entry is set for X/Z Reports in the Function Setup
table, the screen will display when these reports are initialized,
forcing the user to make entries.
Procedure:
1. Index the amount for each media then press {TOTAL}.
2. Press {EXIT} when all entries are complete. To correct an
entry, index the number of the media and press {TOTAL}.
3. When all entries are correct press {EXIT} again.
4. If BLIND DEPOSIT is YES, screen prompts:
Are you sure?
5. If BLIND DEPOSIT is NO, screen prompts:
Diff $xx.xx, Save?
6. If all entries are correct and should be saved, index {1} for YES.
To discard entries, index {0} for NO, then {1} for CANCEL.
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X Report
Chapter 5 - Reports
5.15 X Report
Revenue
Center
System
Station
User
ꢃ ꢃ ꢃ ꢃ
The X Report allows a user to print a pre-defined sequence of
reports with a single command, without clearing any totals.
The option to include each report is set in the Function Setup table.
The pages/options for each report are shown on page 5-33
ꢀ
Set the System X option for a report to print it with a System X
function.
•
Reports set for the System X are also included with a
Revenue Center and Station X reports.
ꢀ
Set the User X option for a report to print it with a User X
function.
5-30
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Chapter 5 - Reports
Z Report
5.16 Z Report
Revenue
Center
System
Station
User
ꢃ ꢃ ꢃ ꢃ
The Z Report allows a user to print a pre-defined sequence of
reports with a single command. In addition, Z Reports clear all totals
for the report type, regardless if they are set to print or not.
The option to include each report is set in the Function Setup table.
ꢀ
Set the System Z option for a report to print it with a System Z
function.
•
Reports set for the System Z are also included with Revenue
Center and Station Z reports.
•
A Station Z also closes a shift for the station.
ꢀ
Set the User Z option for a report to print it with a User Z
function.
•
A User Z also closes a shift for the employee.
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Z Report
Chapter 5 - Reports
5.16.1 Programming Options for Z Reports
The following table lists programming options that affect Z Reports.
Refer to the Programming Manual for more explanations.
Page /
Table
Field
Option Description
Station Setup
3 / 4
Allow Z Report
3 / 6
1 / 6
2 / 6
4 / 1
5 / 9
5 / 11
6 / 4
6 / 5
7 / 1
7 / 5
7 / 7
8 / 3
8 / 8
9 / 6
Require Cash Declaration on Station Z
Week Ending
System
Setup Table /
System
Z With Open Checks
Create Export
Config.
24 Hour
PTD Totals
Append Export Files
Backup Files
Fixed Position in Export Files
Restrict Station Z
Report Station Present
Export Line Header
Month Backup File
Close with Sales
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Chapter 5 - Reports
Z Report
5.16.2 Reports Included in X and Z Reports
Setting the reports to include for printing in X and Z Reports is done
in the Function Setup table. The locations are below.
Function Table Option
Page /
Applies to:
System
User
Report
Field
Report
Report
Charge Account
8 / 3
ꢃ
Close Time Clock
Customer Summary
Deposit Entry
15 / 4
7 / 8
ꢃ
ꢃ
3 / 6
ꢃ ꢃ
Discount Recipient
Employee Clocked In
Employee Time Card
Employees Pay
Financial
8 / 4
ꢃ
ꢃ
ꢃ
ꢃ
14 / 7
14 / 8
19 / 8
7 / 7
ꢃ ꢃ
Food Cost Report
Hourly Prod
17 / 4
7 / 3
ꢃ
ꢃ
Inventory Count Sheet
Inventory Status
Inventory Totals
Job Code Labor Report
Labor Analysis
Loan/Pickup
17 / 3
16 / 8
16 / 9
14 / 9
15 / 1
8 / 1
ꢃ
ꢃ
ꢃ
ꢃ
ꢃ
ꢃ ꢃ
ꢃ ꢃ
ꢃ ꢃ
ꢃ ꢃ
ꢃ ꢃ
ꢃ ꢃ
ꢃ ꢃ
ꢃ
Manager Voids
Media
7 / 5
7 / 9
Open Check
7 / 2
Refund
7 / 6
Sales Mix
7 / 4
Sales Tax
8 / 2
Tip Report
15 / 2
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Z Report
Chapter 5 - Reports
NOTES
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