General Information Please take the time to make note of your merchant identification number in the space provided For questions regarding your merchant.

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Slide 2 General Information Please take the time to make note of your merchant identification number in the space provided For questions regarding your merchant account, please call: (866) 739-8324 For Aldelo software questions call: BankCard POS (877) 232-2370 Sentry Safety Solutions (312) 523-2019 Slide 3 General Info If 1 of your client machines has a different time than the server, the server will change the client time to match This is important since all reports are time stamped and dated Once the Aldelo software is registered, you have 10 days to activate it If you ever want to delete an option, simply check the hide button and save Slide 4 Discounts Go to: back office, setup, general settings, discounts Discount ID (this is the ID the software assigns to the account) This screen will allow you to: Name the discount Assign the amount of the discount Basis on which the discount will be used Expiration date Minimum ticket amount for discount to be applied Discount group definition Hide discount when you are not applying it anymore Slide 5 Applying Discounts From the Order Entry screen Discounts Discount order: applies to any item that does not have a discount applied Discount item: applies to selected item Cash discount: specify the amount manually You are allowed to have a cash and order discount on the same check Click on the discount type you plan to use Done Slide 6 Applying Credits From Order Entry screen click Credit Choose the search method for customer Phone, Account Code, or Customer Name Provide the information for the customer Choose the credit to apply to the order If credit is not entirely used, balance will be kept for later use Click Done Slide 7 Dine In Table Groups Go to: back office, setup, table setup, dine in table groups Table Group #: specify name of table group Add: add new table group if one hasnt been specified for this # Edit: edit table group thats been created Delete: after tables have been assigned to another group, target group can be deleted Slide 8 Table Group Editor This screen allows you to edit a table group you have already created Go to: back office, setup, table setup, dine in table groups, edit Table group name: specifies the name of the group Group 1 name: specify the name of the 1 st group that tips will be shared with Hostess Slide 9 Dine in Tables Allows you to create, edit, assign, and arrange tables in each of the table groups defined Go to: back office, setup, table setup, dine in tables Slide 10 Dine in Table Editor Enables you to create and edit specific properties of a table Go to: back office, setup, table setup, dine in tables, table Slide 11 Job Titles & Employees Go to: back office, setup, employee setup, job titles This allows you to create and define employee job titles and security levels Slide 12 Menu Categories Go to: back office, setup, menu setup, menu categories Used only for reporting purposes Has nothing to do with the visual display of then menu in the Order Entry screen Each menu item is assigned to a specific menu category which will be shown when you create a sales report to find out how much of each menu category has been sold Sales By Category Report Slide 13 Menu Groups Assign menu items to menu groups to make them available on the operating screen Go to: back office, setup, menu setup, menu groups Slide 14 Menu Items Go to: back office, setup, menu setup, menu items Allows you to edit the menu items available in your restaurant Once you have entered the menu item into the system, use the menu item editor to explore more detailed options Go to: back office, setup, menu items, (select any menu group and any menu item) Slide 15 Clocking In If you are an hourly employee, you may not be able to clock in until your scheduled time This function can be disabled by checking the option Schedule not enforced in the employee files under the Payroll tab You can also allow your employees to have a grace period before their scheduled clock in time in the advanced settings section by selecting the option called Time card clock in grace minutes Highlight it and click edit to change the value of the setting If you dont want to pay the employee for grace minutes, go to advanced settings and select Time card clock rounding Slide 16 Clocking In Click on Time Card button on main POS screen Enter access code Click on Clock In button If employee has multiple jobs, they will be prompted to clarify what job they will be working 2 requirements to enable multiple jobs: Employee must have 2 separate employee files with the exact same information except the job title and pay rate Go to: store settings, staff/CRM, and check the option called Employee with Multi Job Selection Slide 17 View Schedule Click on Time Card button on main POS screen Enter access code Click on View Schedule button Enter any date you wish to see Either print the report on receipt printer or click ok to exit the screen Slide 18 Earnings Report Click on Time Card button on main POS screen Enter access code Click Earning Report button to bring up information from current pay period Either print the report on the receipt printer or clickok to exit the screen Slide 19 Staff Bank Staff bank is used when the employee will be taking care of their own money and a cash drawer will not be assigned to them Personal cash drawer w/o a physical cash drawer Money pouches are used Employee cannot be a cashier Only 1 can be used at a time Slide 20 Staff Bank Continued Go to: store settings, revenue, cashier Enable staff banking needs to be checked Go to: back office, setup, employee setup, employee files, (select any employee), payroll Enable use staff bank for every employee that will be using it Start staff button will now appear on the time card screen Once employee is in the time card screen, click on start staff bank and enter the start amount Slide 21 Staff Bank Continued Start amount can be provided by either the restaurant or the employee You may also have the staff bank start automatically with the Auto Start Staff Bank When Clock In feature This will always start the staff bank with $0.00 Slide 22 Cashier In Before taking payments from customers, you need to tell the system you have a cash tray available to receive money Features like gift certificate, pay out, refund, and settlement are exclusive to cash drawers Slide 23 Creating A Cash Drawer Go to: Back office, setup, general settings, cash trays Enter the name of the cash tray Name is only used for reference and does not show up when cashing in or out Click save Slide 24 Clock In, Then Cashier In On main POS screen press Cashier In button Enter access code Click on the cash tray you wish to assign yourself Enter your currency Click finish Click yes or no You will now have full functionality Slide 25 Closing The Cash Drawer Click Cashier Out Select cash tray that you are signing out Adjust Gratuity screen (optional) Gratuities from all orders can be adjusted by highlighting each order After the tip amount is entered, you will be able to process the tip and continue on to the next order or on to the Money Count screen Verify all checks and charges and check them off along with the cash in the drawer and any manager cash out receipts Click Finish Note any discrepancy Accept Slide 26 Clocking Out Click on time card button on main POS screen Enter access code Click on clock out button Slide 27 Cashier Settle Operations To settle an order using the Settle button in the main POS screen: Click settle Access code Choose the order you wish to settle and select payment option Slide 28 Issuing Gift Cards On main POS screen click Gift Certificate button Access code Swipe gift card through MSR reader while in MSR Card field Enter acct num of card or certificate Enter expiration date Enter issued to and presented by field Enter amount card will be worth Select payment type Enter amount received Click finish Slide 29 Recharging Gift Cards On main POS screen click Gift Certificate button Access code Recharge Select search option Select yes or no Swipe or enter the information of the gift card or certificate Process card as if it is a new transaction to add amount charged to the existing gift card or certificate Slide 30 Refunds From main POS screen touch Refund Access code Enter the order number that refund applies to Enter refund amount, reason, and method Finish Slide 31 Void On main POS screen press Void Access code Select the order that needs to be voided or enter order number in Quick Search field Enter void reason If you use the same reason over and over create quick void reasons in back office, store settings, order entry Choose yes/no Choose waste or no waste Waste will deplete inventory due to item being thrown away No waste will not deplete inventory if item was not made Slide 32 Recall Orders From main POS screen press Recall Access code Select the order type Click the order you wish to recall Select the option you desire Slide 33 Splitting an Order On the order entry screen select: Split Checks Enter number of additional checks Select the check you would like to work with in the top right corner of the screen Click the items you wish to add to this check Click on the Guest button and enter the number of guest for this check Repeat until all assigned items are split off of the main check Finish Print checks Slide 34 Combine Orders From Order Entry screen press: Combine Select the order you wish to combine with the original order Accept Done Slide 35 Adding Customer Name From Order Entry Screen: Customer Name Enter the name and any necessary information Finish Slide 36 Changing the Number of Guest on the Check From Order Entry screen: Guest Enter number of guest Enter Done Slide 37 Changing Table Number From Order Entry screen Table Select the table you wish to move the check to Done Slide 38 Recall Another Check on the Same Table From Order Entry screen: Checks You can also create a new check for this table as well as print 1 or all of the checks Highlight the check you want to change Edit You have the option of looking at the checks Done Slide 39 Managers & Owners Slide 40 Modifier Builder Template Setup Go to: back office, setup, menu setup, modifier builder template setup Use this screen to create templates of modifiers to assign to menu items No limit to the number of modifiers templates that can be created with each custom category Go to: back office, setup, modifier builder template setup, template name Edit the number of modifiers i.e. sides that are allowed to be made before the user is not allowed to select any more modifiers Slide 41 Modifier Builder Editor This screen allows you to edit the modifier you selected on the template while editing the template Go to: back office, setup, menu setup, modifier builder template setup, template, modifier You can also edit and arrange your menu groups Go to: back office, setup, menu setup, menu groups, (select any menu group) Slide 42 Manual Modifiers From Modifiers screen: Manual Entry Highlight the menu item you want to make a modifier for Type the name of the modifier in the modifier name field Fill in additional cost of the modifier Click add finish Slide 43 Forced Modifiers In order to use the Forced Modifier system, they need to be setup in the Back Office: Setup Menu Setup Forced Modifiers After modifiers are setup return to the Order Entry screen Select menu item Select modifier from 1 st level popup This will continue until there are no more levels or when the 7 th level has been reached You may also disable the finish button from the back office: Store settings Products Modifiers Disable Finish Slide 44 Modifier Builder Template Provides maximum flexibility Template can be assigned to more than 1 menu item From Back Office: Setup Menu setup Modifier Builder Templates Slide 45 Modifier Builder Template Continued Click menu item that has a modifier builder template assigned to it Click the group you want to work with for this menu item Select the modifier type you want to work with (tan/light orange buttons above modifiers) Select the modifier you want to add to this menu item Slide 46 Menu Recipe Editor This allows you to configure your menu item recipe so that your estimated inventory usage can be reviewed according to sales activities Go to: back office, setup, inventory setup, menu recipe editor Slide 47 Manager Cash Out Payout Access code Manager cash out Enter the amount removed This will print out 2 receipts & will have space for the managers signature Place 1 receipt with money removed and 1 with the cash drawer Be sure to include the cash out receipt as part of the drawer amount at the end of the night Slide 48 Editing Time Cards When employees make mistakes on their time cards, the time card may need to be adjusted to reflect the correct time. This is done by editing the time card in the Edit Unpaid Time Cards screen These steps assume an employee has clocked in and out at least once Slide 49 Editing Time Cards Click on Time Cards in the Main POS screen. This will bring up the Employee Time Card screen with your name at the top. If you are a manager, you will have the rights to click on Edit Time Cards. Click Edit Time Cards. This will bring up the Edit Unpaid Time Cards screen. Highlight the employee name that has a time card that needs to be changed. Below the employee name list, highlight the date you wish to edit. This will bring up this time card so that is may be edited. Click inside the Clock In Time field to turn it green when the field is green, the field is active and can be edited. Use the Hour, Minutes, and Date buttons to change the time in the field. Click and edit each field you need to change. Click Save. This will prompt confirming the changes. Slide 50 Reverting or Re-Opening an Order If an order has been closed and needs to be re-opened, you can revert the order and change its status back to open This will allow you to make changes to the order This is a manager only function and should be protected from normal employees. Slide 51 Reverting or Re-Opening an Order Click on Recall in the Main POS screen & enter your access code Click Open Order. This will change the button to All Order which will show orders that have been settled. By default closed orders are not shown Click the order you wish to revert to bring up the Recalled Order screen Click the Re-Open Check button. This will prompt for a managers access code a. The security for this is called Access Daily Closing Report and it located in Back Office > Security Settings Slide 52 Reverting or Re-Opening an Order Enter a manager access code, This will prompt you to confirm that you would like to re-open the check Click Yes to confirm the check was re-opened. You will now see that the check is able to be edited and has a Partial Payment status set The Partial Payment status is because the payment is still applied to the order but it is no longer closed You are now able to treat this order like a normal order. If you need to change the amount paid, you will first need to remove the current payment from the order. Do this by clicking on the Red button next to the payment. Slide 53 Reverting or Re-Opening a Cash Drawer If you have closed a cash drawer and need to make adjustments to it, you can revert the cash drawer back to an open status You will only be able to revert cash drawers that are less than 2 days old If it is 3 days old, you will not be able to revert it for any reason Slide 54 Reverting or Re-Opening a Cash Drawer Click on Operations in the Main POS screen Enter your access code. This will bring up the Operations Center screen. Click on Revenue Center. This will bring up the Revenue Center screen. Click on the Re-Open Cashier button. This will prompt to confirm the revert operation. Click Yes. This will bring up a screen allowing you to select the bank you wish to re-open. Click on the bank you wish to re-open. This will prompt to confirm the operation. Make sure you have the correct bank by referring to the Liability # on the buttons. Cross reference this by using the Bank Liability option in Revenue Center. Click Yes to confirm the operation Slide 55 Inventory Groups Allows you to maintain a list of the inventory groups for grouping inventory into logical sections Allows you to assign inventory items to the inventory groups so that you can review your inventory items in a more organized manner instead of seeing all inventory items listed randomly Go to: back office, inventory setup, inventory groups Slide 56 Inventory Locations Enables you to maintain a list of your inventory locations for grouping your inventory into logical areas Go to: back office, setup, inventory setup, inventory locations Slide 57 Inventory Vendor Purpose of this screen is to allow you to keep a list of your inventory vendors Vendors can be linked to the inventory item Shows who the preferred vendor for that particular item is Slide 58 Inventory Items Go to: back office, setup, inventory setup, inventory items This screen allows you to maintain a list of the inventory items that the restaurant buys or uses Items defined in this dialog window will be used in the menu recipe definition Slide 59 Inventory Purchase Order #: the number assigned to this purchase order. If it is a new purchase order, it will say new until the purchase order has been saved Account #: the account number for this supplier. This will show in the list when you are reviewing your purchase orders Vendor Name: field allows you to enter the name of the vendor that these item(s) are coming from Purchase Order Date: This field allows you to enter the date that the items were ordered. Slide 60 Inventory Inventory Item Name: allows you to enter the name of the inventory item. This field will attempt to guess what item you are trying to enter while you type Quantity Ordered: allows you to enter the quantity that was ordered Price Per Quantity: allows you to enter the price per quantity of the ordered items. Slide 61 Review A Purchase Order After youve created a purchase order: Click Review Purchase Order. This will bring up the Purchase Order Selection screen Select the purchase order that you want to review by clicking on the name of the purchase order and clickingReview If you want to delete the purchase order than select the name of the purchase order that you want to delete and clickDelete Once in the purchase order screen, you can edit this like you normally would Slide 62 Receive Inventory Items This feature allows you to receive inventory items that you will get from your vendors Will record your inventory items that you're receiving from your vendor Will calculate your inventory items quantity on hand along with the cost per quantity Slide 63 Receive Inventory Items Click on the Receive Items button Select the date range with the Earliest PO Date andReceived Date fields Select the purchase order that you want to receive in the drop down list at the top of the screen Review the items for this purchase order. If all information is correct, you can click Finish If the information for any item is incorrect or still needs to be filled in, click Edit after you highlight the item If you need to add an item that is not on this list for this purchase order, click Add If you need to remove an item from this purchase order, highlight the item and click Remove Once the list is complete and correct, click Finish Slide 64 Physical Inventory Count Used to record actual inventory on hand Once inventory is already entered in the system: Click on Physical Inventory Count Highlight the inventory item that you will enter a new quantity for Enter the new quantity that is on hand in the New Qty field. This is the total qty you have on hand, not how much you are adding Click the Record button once you are done entering the numbers in Slide 65 Physical Inventory Count If you have already scanned all of your inventory items on a scanning device, export that info into a text file on your computer You can then click the Inv. Download button and choose that text file with all the scanned inventory items Click the Download button to import the file to the software and show the actual physical inventory Slide 66 Setting Inventory Depletion Once the menu recipe is complete: Back office Products Inventory Check box next to inventory depletion Slide 67 Backing Up The Database Backing up the database allows you to make backup copies of your database in the case that your real database becomes corrupted or unusable You can only backup the database at the computer that has the database locally stored on the computer To back up the database go to the Back Office and click on the Backup Database button Select the folder where the database will be stored We have provided a backup folder for your use in the Aldelo for Restaurants folder during setup After you have selected the folder for the backup, click the Backup button After the backup is complete then you will get a confirmation window confirming that the back up has been completed. The database, the adResSettings.dat and the asResHostess.dat file will be backed up. Keep these files safe and always keep a second location for the backup just in case your primary backup is damaged. Slide 68 Backing Up The Database You can also use the Windows built in backup software to schedule automated backup times so that you can snapshot your database at certain time intervals, or simply automate the once a day back up all together. This can also be done through Aldelo for Restaurants in Station Settings > General. The only thing to keep in mind is the other stations must not be running Aldelo for Restaurants when a backup is performed. Slide 69 Exporting Data Allows you to export data to transfer to another blank database or into an existing database To export the data, select the data you would like to export and click Export If you want to export the entire database, select Export Entire Database This will create a text file containing all the data you have chosen to export This data is in a proprietary format and cannot be edited. The exported file will be saved in the Export folder contained in the C:\Documents and Settings\All Users\Application Data\Aldelo Systems\Aldelo Data\Aldelo For Restaurants\Export directory Slide 70 Importing Data This feature allows you to import data that was exported from another Aldelo for Restaurants database If you try and import into a database that has existing data, it will hide the information that could not be imported in Simply create a new item and pick the menu items that have been hidden to bring them back Click Import Locate the export file and click Open Slide 71 Importing New Resource Database This allows you to import a new language database created in the Aldelo Localization Utility The name of the language database should be adRes.imp This file contains all the strings for the software allowing you to change them and customize your software Refer to the Aldelo Localization manual for more information on how to create new language databases Slide 72 Exporting Reports Aldelo for Restaurants allows you to export all of the built-in reports Once you are inside the report, Click the Export button You will then get a confirmation window confirming that the report has been saved to an.xls file in the programs directory under the Export folder You can use Microsoft Excel to view the exported file Slide 73 Running A Closing Report Gives you a report of all sales and other important closing information for the report day Go to: Operations, Revenue Center, Closing Report Choose whether or not to print Access Denied Logs Print after you are done reviewing the report You can run this as often as needed throughout the day to figure out sales totals for the day Slide 74 Bar Operations With Aldelo Liquor Controller Server Slide 75 Setup After installing and activating the software, connect the liquor dispensing system to the computer using a serial cable Communications between Aldelo for Restaurants and the Aldelo LCS is accomplished through TCP/IP Go to: Aldelo For Restaurants Back Office Setup General Settings Station Settings Other Options Extra Settings Scroll down to LCS IP Address Double click and enter the IP address of the computer where the Aldelo LCS software and liquor dispensing system is installed Slide 76 Setup Continued You must configure the communication settings when you launch Aldelo LCS for the first time Please adjust settings to: COM Type: Berg Generic COM Port: 1 Baud Rate: 9600 Word Length: 8 Parity: None Stop Bits: 1 Save changes and close Slide 77 Setup Continued Once you have selected and saved your settings, you will be prompted to enter the path to the Aldelo For Restaurants database Point the software to your live database If you are not sure where the database is located, you can find the location in the Back Office of Aldelo For Restaurants Location is labeled Data Source After the database is selected, the software starts and the main interface appears Slide 78 Menu Recipes This is where all menu items in the Aldelo For Restaurants database are displayed 1 st level in the tree are Menu Groups Menu items marked as Bar Drink Items appear below their assigned group Items that have no recipe defined appear in red After defining a recipe, the color changes to black This feature helps track menu items that are still undefined Slide 79 Menu Recipes Continued To add a recipe to a particular menu item, highlight the menu item or modifier in the list Look at the drink items affiliated with the drink appear in the display screen You may add more to the recipe or close out of the screen Slide 80 Liquor Setup Before adding items to menu recipes, you must define the liquor items by assigning each portion size a Price Look-up (PLU) number These liquor quantity combinations must be setup under the Liquor Setup tab before configuring the Aldelo LCS Slide 81 Liquor Families Each Liquor must be categorized into its respective family You may add as many as you like by simply clickingAdd Slide 82 Liquor Item Specify the liquor brand name with its associated family Slide 83 Liquor Quantities This is where you enter the portion size in ounces along with the PLU number for each portion size Make sure to check the box next to Post Check to ensure inventory accuracy Slide 84 Dispense Tracking When an item is ordered in Aldelo For Restaurants, it appears in the Dispense Tracking section where it remains until the allocated portion size and brand are poured Slide 85 Client Connections IP address should appear in both sections This enables you to ensure the LCS and restaurant software are communicating properly