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-===== iCafe - Point of Sale User Manual ===== 
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-==== What is iPOS (iCAFE) ==== 
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-iCAFE is a variation of the iPOS is a Point of Sale software designed to record sales in restaurant or cafe.  It has extra features for the saving of items to a table and recording them for later settlement. 
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-==== How do I Access iPOS (iCAFE) ==== 
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-To access iPOS, simply open Internet Explorer {{:customer_portal:manuals:icafe:point_of_sale:explorer_e.png?30|}}. iPOS will be set to be the home page. 
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-iPOS works inside a mini web page that you will be able to connect via the “Restaurant” button on your home page. This will allow you to begin recording sales.  
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-The Login section on the left is for access to “Back Office” reports. 
-{{:customer_portal:manuals:icafe:point_of_sale:login.png|}} 
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-==== Basic Operations - RESTAURANT ==== 
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-There are a number of simple steps to taking an order. iCAFE is capable of many different variations, this manual will cover the most general, your administrator will tell you of any custom changes made to the way iCAFE works for you. 
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-The RESTAURANT system is started by clicking the Restaurant button on the Home Page. 
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-===Table Selection=== 
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-iCAFE allows you to select a table from either a GRID (default) or a FLOOR PLAN (which requires a graphic of the floorplan to be setup) as shown below. 
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-{{:customer_portal:manuals:icafe:point_of_sale:table_selection.jpg?320|}}{{ :customer_portal:manuals:icafe:point_of_sale:grid_floor_plan.png?320|}} 
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-Each Table changes colour during the service cycle. This is very useful for greeting staff to see the progress of tables during service, especially if some tables are physically not in the line of sight from the door. The colours have the following meaning. 
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-To select a table it is as easy as clicking (or touching) the table with the number you want. It will either start a new ORDER (if the table was Blue) or load an existing order (any other colour). 
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-===Staff Selection=== 
-The next step is to tell the system who you are. This can be done by selecting your name (or your allocated name) from the list on the screen. Your administrator is the person to ask about how to add or change the list of names on the screen. 
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-===Cover Selection=== 
-An important statistic of restaurant operations is the number of people that are served at every meal. Each person is called a “cover”. All point of sale system calculates covers. iCAFE has 2 methods depending on service standards chosen. The easiest is for the Cover Count to be entered as the table is opened. If this is the case select the button on the right hand side of the screen which matches the number of people at the table. 
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-If the number changes you can always get back to the cover count by selecting the Covers {{:customer_portal:manuals:icafe:point_of_sale:green-_covers.png?60|}} button (top right of the table screen). 
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-===Seat Selection=== 
-The second method uses Seat Selection. In this method the number of seats used in the order determines the cover count. In other words the system works it out for you. Depending on your service standards you may be required to enter the Cover Count and Use Seats, or only one of the screens. 
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-For example an a la carte menu would be best suited to using just the Seats Screen as cover count can be calculated from each meal. A Pizza restaurant or even Asian where a lot of the meals can be shared may be better served by using just the Cover Selector, as shared meals cannot be calculated by the Seat selection alone. 
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-If Seat selection has been setup then you will need to understand Seat number and how to assign seats to a table. Ask your manager for how to identify seat numbers in your stores (Where is Seat 1 on a table). 
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-Every meal should then be entered under a seat. To start select a Seat (normally Seat 1) and work your way around the table. 
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-Using Seat numbers has many advantages even though it may be a little tricky to enter until you get the hang of it. Seat numbers reduce the number of errors by getting you to confirm that every seat has a meal. It allows plate runners to place the correct meal in front of the guest instead of ‘auctioning’ meals at the table (“Who has the chicken?”). iCAFE also has the extra special feature of sub-totaling each seat, so that even though your restaurant does not split bills the bills comes with a sub-total for each guest making it easy for the table to settle the bill. 
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-===Entering the Order=== 
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-In order to show the complete system, the following example will take you through a complete sale from start to settlement. Not every order will be a 3 course meal and iCAFE copes with that. 
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-===Entrées and Drinks===  
-Open a new table by selecting an empty Table from the Floorplan. 
-Select your name 
-Enter the number of Covers (if required) 
-Select Seat 1 
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-You will have a screen similar to this. 
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-{{:customer_portal:manuals:icafe:point_of_sale:order_screen.png?360 |}} 
-The left hand side of the screen is where the order will be built, showing everything that has been selected. 
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-Down the centre is the spine. It controls what is displayed on the right hand side of the screen. 
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-On the right are the items that can be selected. 
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-Currently we have Selected Seat 1 and they are going to have 3 Garlic Breads, so I select 3 on the left onscreen keypad and then that product and it is added to the order. 
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-The item is highlighted. I can delete the item by pressing the red X, if I make a mistake. 
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-The power of Seat Selection has already been mentioned. In order to select the next seat there are 3 ways it can be done.  
-• Click the Change Seats button   then the Seat number 
-• Click the Next Seat button (top right of every page)   
-• Select an item already on that seat form the items on the left. 
-The easiest method is to use the Next Seat button as it keeps you on the screen you are already on. So adding items for the other 2 guests is as easy as pressing 
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-Next Seat 
-Bruschetta 
-Next Seat 
-Tenders. 
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-Now Select the BEV button on the spine this will let you enter the drinks. Use the Change Seats {{:customer_portal:manuals:icafe:point_of_sale:purple-_seats.png?30|}}  button to get back to seat 1, and then use the same pattern of drink, Next Seat, drink, Next Seat to complete the order.  Tip – you can also select an item on seat 1 to start adding the drink to it. 
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-Check the order, correct where necessary then press the big DONE button {{:customer_portal:manuals:icafe:point_of_sale:green-done.png?33|}} . This will save the order and print the food to the Kitchen and the Drinks to the Bar. 
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-===Kitchen Dockets=== 
-iCAFE uses a system of separate dockets for each course, many other systems use a single docket system. iCAFE can be configured to use the single docket system, but we believe the separate docket system provides distinct advantages to the kitchen and in the end to your guest. 
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-A single docket system is where all the meals Entrees and Mains would have been entered before the docket was saved. The docket that prints in the kitchen would have a line separating Entrée’s from Mains. To make this happen the Operator needs to allocate a meal to either Entrees or Mains. While most system will default the meals to the correct section, extra features for “As Entrée” and “As Main” will still be needed to move what is normally an Entrée to print in the Mains section and vice versa. For a large table this can be a very long docket in the kitchen. 
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-A separate docket system like in this example removes the need for those 2 features as everything on this order is cooked (comes up) at the same time regardless of which course the meal would normally be in. This is very useful for young adults as the guests can choose whether those meals appear with the Entrees or with the Adults mains as they might be having an entrée as a main, and we don’t have to have any special buttons to achieve this. 
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-The separate docket system means smaller dockets in the kitchen, and the pass staff can then spike the docket completely when it is complete, when a single docket has to have the entrees crossed out and it goes through the kitchen again. 
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-Many Chefs like the single docket system because it allows them to see what mains are coming and get prepared for them. This can still be done in the separate docket system when a separate docket for the same table is produced using the HOLD and AWAY features. 
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-===Entering Mains on HOLD=== 
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-Following on from the previous example. 
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-Select the table (which should now be Purple) 
-Select your name 
-Press the yellow HOLD button  
-(This is the important bit, failure to Select HOLD will mean the kitchen will cook immediately) 
-Select Seat 1 
-Select Mains from the spine. 
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-{{:customer_portal:manuals:icafe:point_of_sale:mains_page_example.png?400 |}} This is just an example of a typical page with Steaks on offer. Mains can be entered from any page on the spine. 
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-I have selected for Seat 1  
-350g Rib Fillet 
-Cooked Medium 
-With Chips and Peri Peri dressing. 
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-Sounds good. 
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-Where meals have options like the cooking instructions, we like to design the screens so that you work from the top down and select one button from each group.   
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-Notice the ‘+” in front of the items that go with the steak and they are indented. 
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-Continue this through for all the guests; remember to use the Next Seat button. Enter in any drinks if they are requested and when finished press DONE. You will notice that all the new meals have an asterisk next to them to indicate that they are new. 
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-The table on the floorplan has now changed to YELLOW which means that the mains have been entered and have been sent to the kitchen but they are not being cooked yet. (This may not be entirely true as many chefs will gauge that well done steaks for example will need extra time and will start them straight away, but for the purpose of the example we can assume that the mains are not being cooked yet). 
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-In the Kitchen they will have 2 dockets for this table, one with the Entrees which they are already preparing and now the mains on HOLD waiting for the entrée to be sent out and the table to be sent AWAY. 
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