Price and user service

Installation of software, cash registers and terminals takes 3-4 days. The kit includes a training video course, as well as a free demo version of the program. Pay customers can license and services in installments, within one to two months. Sellers provide technical support to customers 24 hours a day, the first month of service is free.

The cost of the software depends on the configuration. The "seasonal" kit, designed specifically for monitoring, conducting financial and warehouse accounting on-line in small establishments, costs about 77,000 rubles.

A package for a cafe with 200 seats, including one station for waiters and one workplace for a manager / accountant, will cost the entrepreneur about 128,000 rubles.

The price of a modular package for large restaurants with 4-5 halls, including two waiter stations and one workstation for an accountant, is 180,000 rubles.

Reviews of catering workers

Entrepreneurs who already have R-keeper installed in their establishments tell:

Anna:

“At first, when my cafe just opened, we did all the calculations in Exel. It was taking too long, and I started thinking about how I can speed up and simplify both my work and the work of my employees. I used both "Samobranka" and "Tavern", and then I learned about R-keeper and settled on it. The program has a very user-friendly interface, many special functions, handy little things, thanks to which we significantly save time. "

“The program was installed for me very quickly. If you have any questions, you can get help from the technical support service at any time. My accountants, waiters and bartenders really liked R-keeper! The system works without failures and "jambs". It is very convenient for me to work with readers and a printer. I recommend to everyone!"

“I can only praise the R-keeper program. The software takes into account all the requirements of users, with it is therefore very easy to use. My employees were able to master the system in just an hour! The technical support service employs competent specialists who are always ready to help. We installed the program very quickly, it has been working without interruptions for a year now. The system is reliable, proven, I advise all restaurateurs. "

R-Keeper is the most popular restaurant automation software with a wide range of capabilities. It is used by thousands of restaurateurs in different countries. Even the 2014 Olympics in Sochi were served by restaurateurs using this program. In St. Petersburg, the R-Keeper program can be purchased not from dealers, but from a branch of developers - in the company USiEs SPb, which is located on Moskovsky Prospekt.

I have been working with this program for 4 years already, I am satisfied with everything. Simple and straightforward to work with and at the same time contains many useful functions. There are no problems in reporting either, you can find any information of interest quickly and easily. Modifiers greatly simplify the work of waiters, which can be divided into groups and use your own individual group of modifiers for any dish.

Federal state educational institution

R-Keeper: A Tutorial.- Omsk: OKTES, 2008 - 52p.

This tutorial examines the technology of working with the R-Keeper software package for automating restaurants of various directions and forms of service. On the example of specific situations simulating real ones, the main, most typical operations in bars, cafes, restaurants using the capabilities of the R-Keeper complex and special equipment are shown.

The main goal is to form students' stable system of knowledge, skills and abilities of using problem-oriented applied software for the effective solution of professional tasks at the workplaces of managers, waiters, bartenders, cashiers.

Compiled by: teacher of the highest category OKTES;

Teacher of the first category of OKTES.

Reviewer: Head of the Department of Omsk Industrial -

College of Economics.

© OKTES, 2008

CHAPTER 1. Theoretical foundations of working in the R-Keeper system 6

1. GENERAL DESCRIPTION OF THE R-Keeper 6 SYSTEM

The main characteristics of the equipment. 6

2. BASIC CONCEPTS .. 8

2.2 Modifiers .. 8

2.3. Service printing. eight

2.4 Complex meals. eight

2.6 Tariffication. nine

2.7 Consumation. nine

2.8. Table (order) ………………………………………………………………………….… 9

2.9 Limited meals. ten

2.12 Technology of work in a conceptual restaurant. 12

Preliminary stage. 12

Receiving and placing an order. 12

Fulfillment of an order. 12

Registration of additional orders. 12

Printing a preliminary check. 12

Payment. 12

The final stage. 12

2.13 Technology of work in fast service restaurants. 12

Preliminary stage. 13

Account management .. 13

Payment. 13

Fulfillment of an order. 13

The final stage. 13

3. OFFICE MANAGER'S GUIDE .. 14

3.1 Starting the system .. 14

3.2 Launching the application. fourteen

Application window structure. fourteen

4. EDITOR ……………………………………………………………………………… ... 16

4.1 General information. 16

Features of editing operations. 16

4.2 Restaurant menu. 16

4.3 Working with food groups. 16

Change group .. 17

Deleting a group .. 17

4.4 Working with a dish .. 17

Changing dish parameters. 19

Sort by codes .. 20

Jump to the next found dish. twenty

4.5 Filling control system. twenty

Prohibition of dishes for sale. twenty

Setting characteristics for a group of dishes. twenty

4.6 Complex meals. twenty

Creation of a complex dish. 21

Composition of a complex dish. 21

4.7 Menu for the date. 21

4.8 Modifiers .. 21

4.10 Service print groups. 22

4.11 The future of the restaurant menu. 22

Change menu .. 22

4.13 Assignment of expense items for non-payers. 23

4.14 Personnel. 23

4.15 Reasons for deletion. 23

4.16 Items of Expense. 24

Setting the default article .. 24

4.17 Consumation. 25

Discount (markup) on a check. 25

Setting the properties of discounts. 25

Coupons .. 26

4.19 Bonuses .. 27

4.20 Tariffication. 27

4.21 Tariffs .. 27

Using tariffs with a price of 0.28

4.21 Devices. 28

5. PROCESSING OF CASH REGISTER'S CHECKS .. 29

6. REPORT GENERATOR .. 30

Data deletion. thirty

7. CASH REGISTER SYSTEM MANUAL .. 31

7.1 Preliminary operations. 31

Rules for powering on, loading and rebooting the system. 31

7.2 Operations of the manager by cash day .. 31

Manager registration. 31

The working area of ​​the program on the Touch Screen. 31

7.3 Operations of the manager when working with current accounts. 32

Transferring a dish from one table to another. 32

Transfer of a table from one waiter to another. 33

Setting a discount / markup manually .. 33

Setting discount / markup: 33

Cancellation (removal) of discounts / markups. 33

Removing an empty account. 34

Cancellation of the guest bill flag. 34

Cancellation of manager functions. 34

In the window "Check status" icon disappears ... ... ... 34

View the list of orders. 34

Registration of waiters. 34

Viewing checks. 34

Search for a check. 34

View mode. 35

Deleting a check. 35

Restoration of a check in the form of an order. 35

7.5 Functions of the fiscal registrar. 35

Official deposit of money. 35

Official issuance of money. 35

X - report. 35

Money box. 35

Z - report. 35

Printing the magazine after the shift .. 36

View the system balance. 36

7.6 Reports on revenue. 36

Consumption reports. 36

7.7 Special reports .. 37

8. CLOSING OF THE CASH DAY AND END OF THE MANAGER'S WORK .. 38

8.1 End of work of the manager. 38

8.2 Close of the day. 38

9. SETTING THE DATE AND TIME AT THE CASH STATION .. 38

CHAPTER 2. Practical part …………………………………………………………… .... 40

Bibliographic list …………………………………………………………. …… 51

CHAPTER 1. Theoretical foundations of working in the R-Keeper system

1. GENERAL DESCRIPTION OF THE R-KEEPER SYSTEM

The P-Keeper program was developed by UCS and is designed to automate the restaurant business of various directions and forms.

The software package includes:

1. Cashier level:

¾ cashier system (cashier station and fiscal registrar);

¾ waiter system (guest bill-station);

¾ bartender system (bartender station and fiscal recorder).

2. Restaurant office:

¾ data generation system;

¾ reporting system;

¾ warehouse accounting system;

¾ manager ON LINE.

The main characteristics of the equipment

The R-Keeper system works at various stations of bartenders, waiters and cashiers, united into a local computer network (see Fig. 1.).

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The task of the manager is to think over and organize the structure of the menu so that its further use is as convenient as possible.

2.2 Modifiers

The system provides the ability to take into account the wishes of the guest when preparing a dish and communicate them when placing an order for the kitchen or bar. For this, modifiers are used.

Modifiers are modifications in the cooking technology or in the serving of the dish free of charge for the client. Regardless of the modifier, the price of the dish does not change.

The modifier is characterized by its relative weight (from 0 to 99).

For modifiers that increase the consumption of products ("with sour cream", "with lemon") set the relative weight of 1 or more.

For modifiers that do not lead to an increase in the consumption of products ("in one plate", "with ice"), the relative weight is set to 0.

Modifiers can be used when ordering food, but are optional.

2.3. Service print

The system automatically communicates the order to the departments (hot shop, cold shop, bar. Each department has a service printer. At the moment when the waiter saves the invoice, the system remembers the order and sends it to the appropriate departments. A receipt with the order is printed. dishes are prepared on checks and their vacation is regulated.

2.4 Complex meals

A complex dish consists of variant components, which are usually dishes themselves. This allows the client to choose a dish from a certain set. Complex dishes are convenient to use when selling a business lunch, a complex lunch with options for choosing dishes.

Each dish can be attributed to a certain category, choosing as a basis any sign. Categories are used to assign discounts / markups, as well as to analyze the restaurant's performance in selling dishes by category.

2.6 Tariffication

Billing is the sale of a certain resource, the price of which depends on the time and duration of use. The object of tariffing can be bowling, billiards, etc.

2.7 Consumation

Consumation remuneration is a remuneration to an employee of an enterprise for the sale of a particular menu item.

1. The amount of remuneration for the dish is determined on the dish card in the Consumation field.

2. Employees participating in the system of consumation rewards are specified in the List of Consumants of the main menu.

The system allows you to set up a flexible system of consumable rewards with full reporting on personal sales and related rewards.

2.8 Table (order)

When a guest comes to a restaurant, a table opens up for him at the waiter and cash register. The table is filled with data about the customer's order:

¾ a list of ordered dishes with an indication of the quantity and possible modifiers;

¾ table opening time;

¾ the name of the waiter (cashier);

¾ a list of discounts / extra charges.

The following operations can be performed with client tables:

¾ addition or modification of the order;

¾ printing a preliminary check;

¾ combining tables, dividing one table into two, three, etc .;

¾ removal of the table.

After paying for the order, the table is closed, on the basis of which a receipt is generated.

Information about open tables and table transactions can be obtained in the corresponding reports.

2.9 Limited meals

The system can control the current balance of dishes. To do this, on the manager's computer for the dishes to be controlled, the minimum amount of the remainder is determined. The system displays information that the dishes are running out.

When the current remainder of the dish is less than the minimum remainder, a warning is printed on the printer.

2.10 Types of checks

1. Preliminary check

The preliminary check is presented to the guest for review. The waiter (bartender or cashier) can receive a preliminary check on the account only once. To receive another copy of the pre-order, you need to cancel the printing of the preliminary receipt (Manager function).

The preliminary check has no number.

2. Fiscal receipt

The fiscal receipt is presented to the guest upon final settlement. The check contains information: the name of the company, the transaction number, the check number, the table number, the date and time of opening and closing the check, the number of guests, the date of printing, the name of the cashier (or waiter), the total amount on the check, the amount received from the client, the change amount, fiscal data.

A fiscal receipt can be printed once.

The personnel access key to the system is an individual code. The code value is stored on a magnetic card. Every employee of the restaurant should have such a card or electronic tablet.

The surname and code of the employee is stored in the system in the Personnel dictionary.

The position of the employee determines his functions when working with the system and the scope of rights. There are six of them in the system: the waiter (work in the hall); bartender (work in the hall); cashier (work in the hall); hall manager (work in the hall); office manager (work on the manager's computer); system administrator (work on the manager's computer).

Waiter functions: opening a new account, saving an account, placing an additional order, printing a preliminary check. The waiter opens the table only in his own name.

The bartender has all the rights of a waiter to access the system and partially performs the functions of a cashier. Cash drawer management operations are available to the bartender. The difference between a bartender and a cashier is that he has the ability to work only with his own accounts.

The cashier has the right to access the station, pay the bills of any waiter or bartender, register waiters (bartenders), transfer tables from one waiter to another. If there are settings, the cashier can edit the accounts of waiters (bartenders).

The functions of the hall manager may include: performing check waivers, transferring a dish, deleting closed pairs, removing the guest check flag.

Managers can be assigned different rights when working with the system.

The system administrator has the highest authority in the system.

2.12 Technology of work in a conceptual restaurant

Preliminary stage

Before starting the restaurant, you must turn on all workstations:

1) manager's computer;

2) cash server;

3) cash stations;

4) waiter and bar stations.

Receiving and placing an order

The waiter takes the order from the guest.

After receiving the order, the waiter goes to the waiter's station and registers with a magnetic card, opens a new table and enters its number.

The waiter enters the order and sends it to print. If a service is provided to a guest, then the waiter launches the appropriate tariffication for this table.

Fulfillment of an order

The order is printed on remote printers in departments. Based on the received printout, an order is prepared. The waiter is informed about the readiness of the order.

Additional ordering

The waiter accepts the additional order, approaches the station, registers with a magnetic card, finds the required table in the table of accounts and enters the additional order. The additional order is sent to print and displayed on remote printers.

Printing a preliminary receipt

The guest asks him to calculate. The waiter (cashier) prints out a preliminary check and gives it to the guest. If the guest has used the service, then the waiter (cashier) first stops charging and the amount for the service is added to the check. Changes to the order are not possible after printing the bill.

The final payment is made at the cashier's station. The cashier finds the order in the invoice table, opens it, prints a fiscal receipt and settles with the customer.

The final stage

At the end of the working day, after the last guest has been settled, summary reports are printed at all checkouts. These reports, together with cash proceeds, are handed over to the senior cashier.

After that, the procedure for closing the cash day is carried out at all cash stations and fiscal registers.

2.13 Technology of work in fast food restaurants

Preliminary stage

All workstations must be enabled:

1) manager's computer;

2) cash stations.

The cashier starts working by registering at the cash register using a magnetic card or microchip, a table for entering an account appears.

Account management

The cashier accepts the order and enters data on the ordered dishes. If a part of the order is being prepared for take-out, then he indicates this in the set using special means.

After entering the order, the cashier prints a receipt and calculates. One check is printed on the fiscal registrar containing the entire order.

Fulfillment of an order

After the cashier has made a payment for the printer service in the kitchen, the corresponding order will be printed. An order is prepared on the basis of the printout.

The final stage

At the end of the working day, summary reports are printed at all cash stations. After that, the procedure for closing the cash day is carried out on all fiscal registers.

3. OFFICE MANAGER'S MANUAL

The management system is part of the R-Keeeper cash register system, located at the manager station. The manager system works in the MS Windows operating system.

3.1 Starting the system

To start the system on the Desktop, open the R-Keeeper folder. The main applications of the managerial part of the system will appear (see Fig. 3)

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4. EDITOR

4.1 General

The creation and correction of the main dictionaries of the cash register system is carried out by the manager in the Editor application.

The Editor application can work with cash registers and waiter stations in ON LINE mode, i.e. changes in the menu, the list of personnel are immediately transmitted to the stations.

Features of editing operations

Editing of all dictionaries can be done throughout the day, the most correct is to make all the changes before starting the restaurant.

Fundamental rules:

1. If during the day it is necessary to change the name and characteristics of a dish, then you need to create a new dish, and make the old one unavailable for cash stations.

2. If you want to stop the sale of a dish, you need to make it inaccessible to the checkout stations.

3. The removal of dishes from the menu, employees from the list of personnel, etc. must be done after the closing of the cash register day.

4.2 Restaurant menu

The restaurant menu consists of a list of dishes, it is created at the beginning of the system operation and can be adjusted.

The menu consists of groups of dishes, which contain a list of dishes. (fig. 4)

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5. Settings tab - enter price, min. price, indicate the category, the amount of the consumation fee, cooking time, etc.

6. Modifiers tab - indicate if modifiers are used, limit weight (1)

7. Image tab - an image (figure) for the dish is assigned

8. Remaining tab - indicate whether to control the balance and enter the min. remainder

9. Schedule tab - the schedule for displaying the dish in the menu is indicated

Each dish has a unique code and belongs to one of the groups, the dish has a price.

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Changing dish parameters

Deleting a dish

Filling out a recipe for a dish

1. Select a dish in the Menu

2. Call the context menu - Edit - Recipe

3. Enter the recipe text

Sort by codes

Search for a dish

1. Select a dish in the Menu

2. Call the context menu - Find

3. Enter the name of the dish

Go to the next found dishes

4.5 Filling control system

The restaurant can be equipped with control systems for the consumption of draft drinks (coffee, beer, etc.). Typically, a filling control device includes several dispensers. Several control conditions can be defined for each dish.

1. Select a dish in the Menu

2. Call the context menu - Bottling control

3. Specify the group of stations, employee, type of control, number of pressings of the dispenser key for one portion

Prohibition of dish for sale

If the dish is not on sale today, then it does not need to be deleted.

1. Select a dish in the Menu

2. Call the context menu - Not in the menu today

The dish on the menu will turn bright pink.

To allow a dish to be sold, repeat the previous algorithm.

Setting characteristics for a group of dishes

For all dishes of a certain group, you can set a group of modifiers, a category of dishes or a group of service printing. This procedure is carried out using a move operation.

1. Open the Menu window and the Modifiers window

2. Move the pointer to the group, press the left mouse button and move the pointer in the modifier group

4.6 Complex meals

The system implements the ability to sell complex dishes, which consist of component dishes.

Business lunch, set lunch, set breakfast - these are proposals from which the guest can choose dishes from the set.

Creation of a complex dish

1. Select a group

2. Call the context menu - Add complex dish

3. Enter the name of the dish (up to 25 characters), second name, code, barcode, access group, image into the dish card.

Composition of a complex dish

1. Select a dish in the Menu

2. Call the context menu - Composition of a complex dish

3. ……………

4.7 Date menu

To view the generated menu for a specific date

1. Call the context menu - Menu for date

2. Maintain the date of interest

A window with the menu formed for that date will be displayed. It can be printed.

4.8 Modifiers

Modifiers are divided into groups. Only one modifier group can be selected for a dish. For a dish, you can select a number of modifiers, the total weight of which does not exceed the maximum weight defined in the dish card.

The relative weight of the modifier is an integer from 0 to 99 (the relative weight is irrelevant to the real weight of products in grams).

Information about the consumption of modifiers with a relative weight of 0 is not included in the reports.

Example: for modifiers "with sour cream", "with lemon" - the relative weight is 1 or more.

For modifiers that do not lead to an increase in the consumption of products "in one plate", "with ice" - the relative weight is 0.

To work with modifiers and groups of modifiers, you can use the items of the Edit menu or the context menu.

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The system has four types of payments (Lists - Currencies):

1. Cash.

2. Credit cards.

3. Non-payers.

4. Cashless payments.

4.13 Assignment of expense items for non-payers

For non-payers, you can set items of expenses that are admissible for registration. To designate expense items in the Defaulter card, open the Expense Items tab and set flags for those expense items that relate to this defaulter. The number of expense items for one defaulter is unlimited.

4.14 Personnel

Each staff member must be listed on the staff list. The list of personnel is set up at the beginning of the system operation in the restaurant and can be adjusted later. Each employee is assigned an individual code, a position, in accordance with which his powers are determined when working with the system.

Calling the list of personnel: Lists - Personnel.

When hiring a new employee who will work with the cash system, he is given a magnetic card or electronic tablet, his data and code are entered into the list of employees.

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4.16 Expenditure Items

For “defaulters”, you can set expense items, thereby determining the level of access when closing an account and categories of dishes allowed for non-payment.

Calling up the list of expense items: Lists - Expense items.

When entering a new article, enter the name and access level. There are three access levels:

1. Free - when registering an account at a cash register, this item does not require any special authority.

2. Registration of a manager - when registering an account at a cash register, this article requires registration of a manager.

3. Registration of a defaulter - when registering an invoice at a cash station, registration of a defaulter is required for this item. The "defaulter" code is defined in his card.

For each item of expenditure, it is necessary to determine the categories of dishes admissible for registration. To do this, in the expense item card on the Categories tab, for those food categories for which payment will be allowed when making an invoice for the “defaulter”.

Setting the default article

The default item is an expense item that is used at the checkout station to issue an invoice to the defaulter if none of the expense items is defined for the defaulter. To set Default Items in the Expense Items card on the Parameters tab, set the Default Item flag (an item must always be defined in the list of expense items).

4.17 Consumation

With the help of the system, you can organize a system of consumable rewards. Consumation remuneration is a remuneration to an employee of an enterprise for the sale of a particular menu item.

Organization of the system of consumation rewards:

1. In the dish card, determine the amount of consumation remuneration.

2. To form a list of employees participating in the system of consumable remuneration Lists - Consultants. Specify Surname, Name of the consumer and Percentage of payment.

The percentage of payment can be assigned not only for each consumer, but also for the group.

The total amount of remuneration is displayed in the Reports - Consumation report.

4.18 Discounts (markups)

The system provides the ability to set discounts (markups), both for the entire check and for various categories of dishes.

If the restaurant has discounts at certain opening hours (breakfast, business lunch), then you need to define a list of time intervals: Discounts - Time intervals.

Discount (markup) on a check

This discount (markup) applies to the total amount of the check.

Creation and editing of discounts: Discounts - On receipt.

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4.19 Bonuses

If the restaurant uses personal payment cards of customers, you can use the function of accumulating bonuses on the customer's card.

Each time you visit the restaurant, a certain percentage of the invoice amount will be credited to the client's personal card. To work with the list of bonuses, use the Discounts - Bonuses menu.

4.20 Tariffication

A tariff is any price according to certain rules of the resource being sold (billiards, sauna, bowling). The term “device” is used to denote the object of tariffication.

To use the tariffication system in a restaurant, it is necessary to fill in the tariff and device dictionaries.

4.21 Tariffs

Creation and correction of the tariff dictionary: Devices - Tariffs.

When creating a new tariff, enter the tariff name, minimum billable time, price, category into the card.

The price of using the device may depend on the time of day.

Time rate creation:

1. Choose the appropriate tariff

2. Call the context menu

3. Add price by Time

4. specify the name, time, price, category

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To delete information for a period:

1. Accounts - Data Erasure

2. Specify the interval

3. OK - Enter

7. CASH REGISTER SYSTEM MANUAL

7.1 Preliminary operations

Power on, boot and reboot rules

1. The stations are switched on in the following sequence:

Dedicated server;

Cash station;

Bar and waiter stations.

After turning on the stations and during the cash day, it is necessary to control the cash date, physical date and time at the station.

If changes have been made to the main dictionaries of the system, then to update the information at the stations, you must turn on the manager computer. The data will be updated if the “Contact cashier” checkbox is set in the Editor.

2. Exit the program at all stations, except for Touch Screen stations, by pressing the Exit button.

Stations of the Touch Screen type are turned off without any preliminary action.

Stations are switched off in the reverse order of switching on.

7.2 Operations of the manager by cash day

Cash day manager operations are usually performed by lounge managers. These functions include organizational matters and cash system transactions.

Manager registration

In order for a manager to be able to work with the system, he needs to register with his magnetic card.

To carry out operations with current accounts, the manager is registered directly in the account, before performing this operation. A checking account must be opened by a cashier or waiter.

To enter the paid invoices mode, the manager needs to register when the registration invitation is displayed on the screen.

To register, insert a magnetic card into the magnetic card reader and slide it smoothly from left to right or from top to bottom, depending on the type of station.

Working area of ​​the program on the Touch Screen

The screen can be roughly divided into three areas:

1. Account area

2. Menu area

3. Function button area

7.3 Operations of the manager when working with current accounts

The manager's operations when working with current sets include:

¾ deleting a dish;

¾ transferring a dish to another account;

¾ transfer of the table from one waiter to another;

¾ changing the table number;

¾ assignment of discounts / markups;

¾ deleting an empty table;

¾ cancellation of the guest bill flag.

All these operations can be performed at any of the stations (waiter, bar or cash register).

To carry out these operations (except for table transfer), you need to open an account using a waiter's or cashier's card, then register with a manager's magnetic card. Upon successful registration in the account, the …… icon will appear in the “check status” window.

Deleting dishes (rejections)

In a restaurant, situations may arise in which it is necessary to remove a dish from the invoice, the order for which went to the kitchen or to the bar. The reasons may be: customer refusal, the dish is over or has lost its presentation, the waiter mistakenly entered the dish into the order, etc.

The manager can delete a dish from the account from any station of the restaurant, except for the manager's one, for this it is necessary:

3. Positions the cursor on the dish to be deleted.

4. Press the Delete button.

5. From the list of reasons, select the reason for deletion (staff error, guest refusal, transfer, etc.)

The list of reasons for deletion is set on the manager station.

A dish marked for deletion in the order is highlighted in white.

After the deletion is completed, the system returns to the registration mode and “refusals” for dishes are printed on the service printers in the corresponding departments.

To cancel the deletion, place the cursor on the dish marked for deletion and press the Delete button.

If a guest bill has already been printed on the account, then changes to the bill can be made only after the manager has canceled the bill of the bill.

Transferring a dish from one table to another

In a restaurant, when serving guests, situations may arise when it is necessary to transfer dishes from one account to another. For example, guests sitting at the same table asked for separate invoices, or guests waiting in a bar moved to a restaurant table and asked for one invoice.

The operation of transferring dishes from one table to another can be performed by a manager at any station.

The operation of transferring a dish on the Touch Screen terminal:

1. Enter the account using the cashier's or waiter's card.

2. Swipe the manager's card over the reader.

3. Press the Transfer dish button.

4. Select the recipient table (the Select table button).

5. From the list of waiters, select the waiter to whose table you want to transfer.

6. Select the recipient table number or create a new table.

7. Transfer of dishes from one table to another is carried out using the commands on the Transfer panel.

Transferring a table from one waiter to another

In a restaurant, a situation is possible when guests are served first by one waiter, and then by another. Since in the system each of the waiters (bartenders) has the right to work only with his own accounts, it is necessary to transfer the right to work with this account from one waiter (bartender) to another. This operation can be performed by a cashier at his station or a manager at any station:

1. Register in the system.

2. Reports - View orders.

3. Activate the account for the transfer.

4. Click the Transfer button.

5. Select the name of the waiter from the list of waiters and bartenders and press Enter.

6. Change the table number if necessary and press Enter.

Setting a discount / markup manually

One or several discounts (margins) can be set for a check. Discounts (markups) can be set or edited at any time from the moment of opening until the receipt of the preliminary check.

Setting a discount / markup:

1. Log in to the account.

3. Click the Discount button.

4. Press + to call.

5. Select a discount / markup and press Enter.

6. Close discount / markup card X or click Cancel.

Cancellation (removal) of discounts / surcharges

To cancel an incorrectly set discount on the account:

1. Log in to the account.

2. Register with a manager card.

3. Click the Discount button.

4. Activate the line of discounts (markups) and press -.

5. Press X to exit the card.

Deleting an empty account

If the account was opened by mistake and was not used during the day, it can be deleted:

1. Log in to an empty account.

2. Register with a manager card.

3. Click the Delete table button.

Cancellation of the guest's check flag

After receiving the preliminary check on the account, no changes can be made to the account. Only a manager can cancel the status of a guest bill, it is necessary:

1. Log in to the account.

2. Register with a manager card.

3. Press the Cancel guest bill button.

After canceling the status of the bill, the account becomes available for adjustments.

Cancellation of manager functions

In order for the cashier, bartender or waiter to be able to continue working with the account, the manager must cancel his powers. To do this, press the Cancel Manager functions button or exit the account.

The …… icon will disappear in the Check Status window.

7.4 Operations of the manager for work with paid invoices and reports

To enter the mode of operation with closed (paid) accounts, the manager needs to register.

View order list

When you select View orders, a list of all open tables will appear on the screen. In this mode, the manager can view any order, transfer the table from one waiter to another.

Registration of waiters

The manager can register the waiter in the system, for this:

1. Item View orders

2. Swipe the waiter's card over the reader

3.the name of the waiter will be added to the list of waiters working that day

View receipts

When you select View receipts, a list of all past invoices for the current cash day will appear on the screen.

Search check

While in the list of accounts, you can find the required check by clicking the Search button. In the Check search window, specify one or several search parameters: check number, table number, time of opening and closing an account, total amount of the account, currency.

View Mode

Any check can be viewed. To do this, activate the required line of the list and press the button. To view the type of payment, being in the check, press the button Payment.

Delete receipt

To delete a check, select the required check from the list and click the Delete button.

Information on deleted accounts will be contained in the report on deleted checks, system balance, fiscal Z report.

Recovering a check in the form of an order

A deleted check can be restored as an order. To do this, activate the deleted check and click the Transfer - Yes button. A duplicated account will appear, you can make changes to it, and the cashier can close it again.

7.5 Fiscal registrar functions

When you select this item, a menu will appear on the screen:

Service deposit of money

Official issue of money

Money box

Printing the magazine after the shift.

Service deposit of money

Using this command, you can fix the contribution of money to the fiscal registrar.

Official issue of money

Using this command, you can record the withdrawal of money on the fiscal registrar.

After selecting the command, the X-report will be printed on the fiscal recorder.

Money box

When this command is selected, the cash drawer of the cash register is automatically opened.

When you select the Z-report command, the shift on the fiscal recorder is closed and the Z-report is printed.

Print magazine after shift

When this command is selected, the cash register tape for the previous cash register shift is printed.

View system balance

The manager can view data on the number of invoices and total cash receipts and other information. The structure of the system balance consists of three columns: the number of guests, the number of receipts, the amount in base currency. To print the system balance, select the Print operation.

7.6 Revenue reports

When you select the Revenue reports item, a menu will appear on the screen:

total revenues

Decryption by waiters

Decryption by cashiers

Decoding by station

Decoding by department

Waiter balance

Total Revenue - contains information about the total revenue for the restaurant at the moment.

Decryption by waiter - contains information about the revenue for each waiter. Analysis of this report allows you to determine the premium for each waiter.

Decryption by cashier - contains information about the revenue of each cashier for the current cashier day.

Decoding by station - contains information about revenue by station.

Breakdown by department - contains information about revenue by department.

Waiter balance - based on paid checks, open to a specific waiter.

Consumption reports

When you select the Consumption reports item, a menu will appear on the screen:

Total food consumption

Filling control system

Printing a bottling control report

Consumption reports provide information about a restaurant's revenue and food consumption.

Total consumption of dishes - the report contains information on the total consumption of dishes in the restaurant.

Filling control system - the report reflects information on the difference between the number of portions punched through the cash register system and the number of portions consumed using dispensers.

7.7 Special reports

When you select the Special reports item, a menu will appear on the screen:

Refusals from checks

Deleted receipts

Sales time report

Discounts / markups on checks

Personal discounts / markups

Consumation reports

Macro report configuration

Limited meals

Printing an electronic journal

System balance in national currency - this report is similar to the System balance report, but the amounts in it will not be in the base currency, but in the national currency.

Refusals from receipts - the report contains information about deleted dishes (quantity and cost) from the beginning of the checkout day until the receipt of the report.

Deleted receipts - the report contains information about deleted receipts for the current cash day.

Sales time report - contains information on the number of closed receipts and revenue for each hour of the restaurant's work.

Discounts / markups for checks - the report contains information on the number and amount of discounts / markups, data per day.

Personal discounts / markups - the report contains information on the number and amount of discounts / markups broken down by employees who assigned these discounts.

Consumation reports - provides the following reports: Consumation view, Consumation print, Consumation print in detail.

Consumation view - report on personnel consumation remuneration. To print this report - Print cosumation.

Consumation stamp in detail - serves to obtain more complete information about sales of consumants.

Macro-report configuration - allows you to print all the necessary reports selected from the list at once.

Limited dishes - for a dish, you can enable the mode of control of the current balance. The list includes the name of the dish and the value of the remainder, upon reaching which a message will be printed on the printer.

8. CLOSING OF THE CASH DAY AND END OF THE MANAGER'S WORK

8.1 End of work of the manager

To complete work with reports, the manager must press X.

To finish working with the terminal - turn off the power.

8.2 Close of the day

A cash day in the system means the time interval between two closings of the day. The cash day closing procedure must be performed at each station at which accounts are closed and money is accepted. These stations include a cashier station and bar stations.

Sequence of closing a cash day:

1) Close bar stations.

2) Close the cashier's station.

When the cash day is closed, the following occurs:

· Automatic closing of the fiscal shift on the fiscal registrar and closing the cash register shift;

· The date is transferred.

All account data accumulated for the current cash day is transmitted to the manager station.

Necessary:

1. Register with a manager card.

2. Closing the day - press Enter.

9. SETTING THE DATE AND TIME AT THE CASH STATION

To set the date and time at the cash register, you must interrupt the download of the cash register. To do this, when loading and calling the dtime command, press F1 several times. Enter the date and time in the window and press the Enter button.

Questions for self-control:

1. What is the order of turning on the equipment before starting the restaurant

2. What are the stages of order fulfillment in a conceptual restaurant

3. What groups can be created in the Menu list

4. Specify the path to the selected dish

5. Why the Menu has a hierarchical structure

6. What dishes have modifiers

7.Give an example of modifiers for meat dishes

8. Give an example of modifiers with weight 1, weight 0

9. How to specify a modifier for a dish

10. How to create a Complex Dish

11. How to set a markup (discount) for a certain category of dishes

12. Name the objects of tariffication

13. How to set up a tariff dictionary

14. Name the data that is specified in the order

15. What operations with tables (orders) can be performed

16. Which reports display information about tables and operations with them

17. How to specify the minimum balance for a dish

18. What types of checks do you know, what is their feature?

19. Who can be Non-Payers

20. What items of expenditure for non-payers do you know

CHAPTER 2. Practical part

Practical work No. 1

Topic: “Basics of working with the R-KEEPER system. Filling out reference books "

Purpose: to study the interface of the R-KEEPER program, to learn how to fill out and edit reference books.

Operating procedure:

1. Study the composition of the equipment connected to the PC. Show it in the diagram.

3. Open the Editor, enter the password 1 - Ok.

4. Examine the appearance of the program window: Title bar, Menu bar, Toolbar.

5. Open the Menu Reference (Menu - Menu).

6. Open the Kitchen Menu, the First Dishes group.

7. Explore the tools in the Toolbox, sketch and write down the tool assignments.

8. Enter the New dish name: Potato puree soup

price: 90 rub. for 1 serving

min. Discount price: RUB 85

cooking time: 20 min.

use fractional amount

Modifiers: Weight Limit 1

Schedule: Action Time

From 12.00 to 16.00 - OK

9. Change the characteristics of the dish with code 1319

10. Introduce a new name: Ukrainian borsch

1. Modifiers: use - OK.

11. Delete the entered dish Potato-puree soup from the Menu.

12. Search for a dish by name (okroshka)

13. For the dish Okroshka "Siberian Summer" enter its recipe.

14. Check any dish that is not on the menu today (right-click on the name of the dish - Today is not on the menu)

15. Uncheck Vinaigrette not on the menu today.

16. In the Kitchen group, create a new Business Lunch group.

17. Enter the dishes for the Business Lunch

1. Open the Modifiers directory (Menu - Modifiers)

2. Create a group For salad

3. In the created group, enter

Modifiers: mayonnaise, sour cream, olive oil, salad dressing

Assign the group For salads - General group for all dishes (context menu - General group - Yes)

4. Open the Dish Categories directory (Menu - Dish Categories)

6. Browse the dishes of the Alcohol category (context menu - Dishes of this category)

7. Configure the Category Control function: Menu - Category Control

Station group: All

Control: at least 1 glass

Practical work No. 2

Topic: "Technology of work in a conceptual restaurant in the R-KEEPER system (waiter / cashier mode)"

Purpose: to learn how to form an order for the kitchen at the request of a guest, to make payments with guests by order.

Operating procedure:

1. Turn on the equipment.

2. Launch R-KEEPER from the Desktop.

Situation

3. Insert your magnetic card into the magnetic card reader and slide it smoothly from top to bottom.

4. Point to an empty table position in the table list.

5. Enter the table number - # 2 - Enter

6. Enter the number of guests - 1 - Enter

An empty account will appear

7. Select the menu Kitchen - First courses - Borsch -

Salads - Caesar Salad -

Hot dishes - Kelk style pork -

To exit the order, click, Yes / Ok

The order for the kitchen will be printed.

7. Review the order details.

8. Register with the waiter's magnetic card.

9. Open the order, check, press Guest check, the request "Print?" - Yes / Ok.

10. A preliminary check will be printed for the guest. View the details of the guest bill.

11. Register with a cashier card, select the table number 2 - Open, click Payment.

12. Enter the amount received from the guest - 500 rubles.

13. Select the type of payment: Cash - input, input

14. The check is printed at the cashier's station. Change and check are placed in the guest's notebook.

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6. Enter Hot Dishes - Steamed Salmon - 1 Modif - Dutch Sauce ¿

7. Add a dish with the code Code to the order, enter 1309, enter. ¿Which dish has this code?

8. Enter in the order additionally Hall. snacks - Salmon - 2 ¿

9. Group the dishes of the same name in the invoice - the Packs button on the screen. Determine what happens when you perform a given operation.

Situation: A guest orders a dessert, but wants it to be served some time later. It is necessary to report this to the kitchen.

For this

10. Click the Later button. A line will appear on the screen, indicating that the dishes entered after the line must be served later than the main order.

11. Enter in the order Dessert - Apricot Sambuc - 3 pcs, which must be served later.

12. (From 1 practice. From No. 7).

Practical work No. 4

Topic: Registration of complex orders.

Purpose: To learn how to take an order to a bar, to the kitchen, a children's menu, to arrange a tableware fight.

Operating procedure:

Situation: A family of 4 people came to the restaurant. (parents and two children). Table number 3

1. Turn on the equipment.

3. Open the table, enter the number of guests.

4. Place an order: Kitchen - The perfect storm - qty 1; menu Bar 1 - Wines - White wines - French wines - Chardonnay LE - 1; children's menu - Gor. order - Shashlik "Tom and Jerry" - 2, Drinks - Mol. cockt. with fruit "Bambi" - 2

Situation: The child is allergic, you need to know what the dishes are made of.

3.1 Review the recipes for the children's menu.

5. Return to the menu. Submit your order to the kitchen and bar. View orders from different departments.

Situation: A children's show with clowns is taking place in the restaurant. The kids want to see the show.

6. Issue 2 tickets for 50 rubles. for a children's show.

Situation: The children got naughty and broke the plate.

7. Decorate the break of the dishes 1 pc.

8. Apply for a discount. Discounts The amount of discounts Discount 5% A message appears about the impossibility of providing a discount. Why is this happening?

9. Register your manager card. Get a 5% discount

10. Guest bill

11. Checkout the guest.

The amount is 720 rubles.

12. Check the details of the check, analyze them.

1. Write down the topic and purpose of the practical work in a notebook.

2. Make a short algorithm of work

3. Answer the questions in writing

4. Prepare a report and submit it to the teacher for verification, attaching one of the receipts

Practical work No. 5

Topic: Working with orders

Purpose: To learn how to delete an accidentally opened table (order), adjust the number of servings of a dish, cancel an accepted order.

Operating procedure:

Situation: If the account was opened by mistake and was not used during the day, it can only be deleted by the manager; if there are dishes in the table, then you should first remove all dishes from the table and only then remove the table.

1. Turn on the equipment.

2. Open any table with an arbitrary number of guests, delete it.

3. Register in manager mode - Add. manager's function - Udl. empty - x

4. Open table 6 again, number of guests 1

5. Select the menu Kitchen - First courses - Solyanka ¿; Salads - …………

6. Change the number of servings of Solyanka - 2 + ¿

Situation: Guests canceled the order.

It is necessary to cancel the order.

In this case, the account clearing operation is possible only with the help of a manager !!!

7. Register using the manager's card (save the order)

Add. manager's f-ii, x¯, refusal,

1) Open the table

2) An empty account appears.

3) Register with a manager card and check that the order has been deleted.

8. Manager card, View orders - Order report

Make sure there is no table 6.

1. Write down the topic and purpose of the practical work in a notebook.

2. Make a short algorithm of work

3. Answer the questions in writing

4. Prepare a report and submit it to the teacher for verification, attaching one of the receipts

Practical work number 6

Subject: Deleting an empty account. Deleting ordered dishes. Removal of dishes and table after presentation of the check.

Purpose: learn how to remove dishes from an order, empty invoices, cancel orders.

Operating procedure:

Situation: The guests sat down at the restaurant table, but after a while they left. The waiter hurried to open the table, thinking they would order. You need to delete an empty order.

1. Turn on the equipment

2. Register with a waiter card.

3. Open any table with any number of guests.

4. Delete the empty account.

Situation: Guests order different dishes, but did not wait for the order - they left.

You need to delete dishes and delete an account.

1. Register with a waiter card.

2. Open the table (# 7, number of guests - 1).

3. Select Kitchen from the menu:

- Hot dishes - ……… - 1

- Salads - ……… .- 1

4. Place the cursor on the dish, press Delete.

5. Delete the empty account.

Situation: Guests made an order and asked to tell them the amount of payment. The waiter accepted the order, sent it to the kitchen, printed the preview. receipt. The guests refused and left.

1. Register with a waiter card (table number 8, number of guests 3)

2. Accept the order (same for every guest)

- Cold. snacks - Salad shrimps

- Horus. snacks - Pancakes with salmon

- First. dishes - Kharcho

3. Send the order to the kitchen

4. Register with a waiter card

5. Print your Provisional Receipt.

Situation: The guests have left. Cancel the order.

This operation can only be carried out with the help of a manager.

6. Register with a waiter card.

7. Log in to your account.

8. Register with a manager card.

Add. manager's functions → cancellation of guest bill → ¿Delete. dish → Guest refusal → Dish is highlighted in red → x → Save order → yes

- Print the rejection receipt.

9. Register with a manager card Add. manager functions → Udl. empty

This removes the empty account.

1. Write down the topic and purpose of the practical work in a notebook.

2. Make a short algorithm of work

3. Answer the questions in writing

4. Prepare a report and submit it to the teacher for verification, attaching one of the receipts

Practical work No. 7

Topic: Working with multiple orders.

Purpose: to learn how to work simultaneously with several orders.

Operating procedure:

Situation: Guests came to the restaurant, sat down at a table, made an order. After a while, other guests came (at a different table), made an order.

1. Turn on the equipment

2. Register with a waiter card.

2.1 Create table number 1, number of guests - 2.

2.2 Place an order (of your choice) - at least 3 types of dishes.

2.3 Save your order.

3. Create table # 2, the number of guests is 3.

3.1 Place an order of your choice.

3.2 Save your order.

4. Return to table # 1

3.1 Place an order from Bar # 1

5. Return to table # 2

5.1 Check the remainder of the dish.

5.2 Place an order Hot snacks

It is possible to control the current balance of dishes in the system. To do this, a minimum amount of the remainder is determined on the manager's computer, when the system must notify that the dish is running out.

1. Write down the topic and purpose of the practical work in a notebook.

2. Make a short algorithm of work

3. Answer the questions in writing

4. Prepare a report and submit it to the teacher for verification, attaching one of the receipts

Practical work No. 8

Topic: Consumation.

Objective: To learn how to set up a flexible system of consumable rewards with full reporting of personal sales and related rewards.

Operating procedure:

1. Turn on the equipment

2. Open the menu Bar 1st Floor.

For drinks from the Cognacs group, enter the amount of consumption

Hennessy VS 50 ml - 50 rubles

Hennessy VSOP 50 ml - 70 rubles

Hennessy XO 50 ml - 200 rubles; NS

3. Open Lists, Consultants

4. Create a group Dancer.

5. Enter the names in this group: Orlova, Petrova.

6. For the Dancer group, set the% of payment - 50%.

Add to the group of consumants - Ivanov, set 50% of the payment.

1. Open table # 3; 2 guests. Accept an order consisting of several food groups.

Situation: The waiter Ivanov, serving this table, offered the guests to drink Hennessy cognac, the guests agreed to make this order and chose different types of this cognac.

2. Accept your order from the Bar 1st Floor menu.

Hennessy VS → general mod. → Consumation - Ivanov

Hennessy VSOP → general mod. → Consumation - Ivanov

Hennessy XO → general mod. → Consumation - Ivanov

3. Send the order to the kitchen, to the bar.

4. Make a settlement with the guest.

IV Withdrawal of a service check (consumation report)

1. Register with a manager card.

Specialist. reports → Consumation report → Consumation print → Consumation print in detail

2. Analyze the output of the report, draw conclusions.

3. Write down the topic and purpose of the practical work in a notebook.

4. Make a short algorithm of work

5. Answer the questions in writing

6. Prepare a report and submit it to the teacher for verification, attaching one of the receipts

1. Write down the topic and purpose of the practical work in a notebook.

2. Make a short algorithm of work

3. Answer the questions in writing

4. Prepare a report and submit it to the teacher for verification, attaching one of the receipts

Bibliographic list

1. Professional system R-KEEPER for restaurants. Manager's guide. 2006 UCS firm, Moscow, Russia.

2. Professional system R-KEEPER for restaurants. Cashier, bartender, waiter guide. 2006 UCS firm, Moscow, Russia.

Professional system for restaurantsR-Keeper: A Tutorial.

Reviewer:, head of the department of Omsk industrial -

College of Economics.

Computer typesetting and layout:

Responsible for the release: eva

Printed in the OKTES printing house: Omsk, B

R-Keeper is a specially developed software designed to automate the work of a restaurant, bar or cafe. This is such a convenient and perfect product that restaurateurs from 47 countries use it, and it is installed in more than 40 thousand catering establishments.

The company "21 Vek Consult" provides assistance in the selection of the necessary R Keeper modules for your business, the purchase and implementation of software. Installation and configuration of the program takes a few hours and takes place on the job. Automating a restaurant with us is easy.

I want the program right now!

I want the program right now!

What is R Keeper

R-Keeper is a program for automating a bar, restaurant, cafe and any other catering establishment. As far as the “1C” accounting automation system became a revolutionary solution in its time, the P Keeper program is considered to be just as innovative for the restaurant business.

Any restaurant from the inside is a set of constantly repetitive tasks that must be solved quickly, accurately and accurately. Starting from accepting an order and transferring it to production, ending with the purchase of products for the kitchen and drawing up financial statements. The profitability of the business and the quality of customer service depend on this. Therefore, restaurant automation is a way to minimize possible mistakes and get rid of routine, freeing up time for solving more important and interesting tasks.

The main principle of bar automation

The automation of the restaurant's work consists in the selection and installation of software. Figuratively speaking, R Keeper consists of two main parts:

• Interface for working with clients. Allows you to conveniently and clearly present the menu, accept customer orders and payments, process them promptly, issue finished products;
• An interface for organizing internal work. A very voluminous and multifunctional part of the program, covering all the main mechanisms of the internal work of a catering establishment.

The smallest possible set for installation includes only two modules - a cashier and a manager. Bar automation in this case will be the most budgetary, but effective.

Modules for restaurant automation

The possibilities of R-Keeper are truly endless. But the convenience and versatility of the system
lies not only in the extensive functionality, but in the modularity of the program. This means that you can choose exactly the configuration that is necessary for solving the problems of your business. Why pay extra for a car when all you need is a bike?

Do you need a manager and cashier module for prompt customer service? Please. If you want to make the delivery service convenient - order the P Keeper Delivery module additionally. Do you need delivery now, but only after 4 months? Let's install this module later.

Automation of the restaurant's work provides for the possibility of using the following additional systems:

• Automatic table reservation;
• Discount system - R-Keeper CRM;
• intelligent video surveillance;
• Control over the work of personnel;
• Control of self-bottling of beer on the tables;
• Online visualization of orders received in the kitchen - KDS / VDU;
• Receipt of cash and their use - Cash Management;
• Delivery department automation solution - R-Keeper Delivery;
• StoreHouse warehouse accounting;
• Time tracking of employees.

Using all the functionality of P Keeper, you can easily and simply manage not one restaurant, but a whole network of catering establishments, while significantly reducing the cost of maintaining the staff of administrators, coordinators and managers. Restaurant automation allows you to perform all work with a minimum of errors due to the human factor.

I want more information!

Currently, there are several ways to automate restaurants, bars, cafes and other establishments of this type. I would like to talk about one of them in my work.

R-Keeper - what is it and how does it work, and what functions does this system perform? I note right away that this automation method is in incredibly great demand, since it allows you to save quite a lot of money, and also energy.

4.1 General

To be more precise, the main purpose of the system is to automate public catering establishments as much as possible, that is, hotels, cafes, restaurants, and so on. Although, as practice shows, similar software is used for other purposes. R-Keeper is suitable for both single and network type establishments. The system has many tools at its disposal that allow you to manage not only the establishment, but also the warehouse and production. But, besides this, the program contains a lot of innovative solutions that make it possible to more competently organize personnel management. A distinctive feature of the system is that only minimal maintenance is required, therefore, for R-Keeper, the instruction is quite simple, and you do not need to understand it for a long time. It should also be noted that the utility is suitable for use in establishments regardless of their size and type, which is extremely important.

For a stable system to work, several conditions must be met. This is the provision of uninterruptible power supply, modern computer equipment, a cable network through which information about a restaurant or cafe will be transmitted. As for the complete software, it includes several of the following modules: for waiters, cashiers, managers and a warehouse management system. In addition, this also includes a discount system (personalized). You also need to pay attention to the fact that for effective use of R-Keeper, personnel training is simply necessary. The same applies to the adjustment of the system, which must be carried out by a specialist. I would like to note that from the day of its foundation, and this was back in 1992, the program has only been improved, and today every manager of a restaurant or cafe knows what an “Erkiper” is.

1. Guest loyalty management solutions

So, as noted above, since its foundation, the system has only evolved, and today there are a whole host of innovative solutions that allow guests of your restaurant or hotel to feel cozy and comfortable. The presence of R-Keeper 6 allows you to organize a streamlined delivery service. In addition, it will be very useful for customers to be able to monitor the work of the restaurant. But this is not all, since the program provides for automatic reservation of tables in the hall and even an intelligent tracking system for the checkout area, which records the most important events. Regular customers of your establishment can get their own virtual card, which provides for a discount on the order, the ability to send an SMS message to the waiter, etc. Of course, all this is convenient, especially considering that this kind of software does not require any special service, given periodic updates.

Cash register and managerial level of automation

So let's talk about how to achieve the most effective results for your establishment. It's about automation. The operational method, also known as cash, ensures the formation of a sales database in the most possible way, and also automates the sales process itself. As for the restaurant's office, that is, at the managerial level, the main task of this module is to form various reference books, to set up access levels and checkout levels. It also includes the development of various marketing systems. As for the organization of accounting in the warehouse, then the R-Keeper system uses a program called StoreHouse for this. The utility is fully compatible with 1C, which makes work even more comfortable and fast.

As noted above, "Erkiper" is a fairly multifunctional application. Let's take a look at what opportunities both clients and staff get. Firstly, it is almost 100% automation of the work of the cashier, bartender, as well as the presence of an electronic menu for guests of the establishment, using an iPad. There are also systems for pouring beer at the tables, reservation of seats, warehouse accounting. Secondly, this is "smart" video surveillance, about which we have already said a few words. A rather important function can be considered as scheduling the time of the staff of the institution. If necessary, you can turn on the control systems for billiards, bowling, etc. Of course, the possibilities of "Erkeeper" are not limited to this, and it will take too much time to list all the strengths.

Restaurant and bar program

R-Keeper ™- a full-featured IT system designed to organize high-level cash services in the service sector of various industries - from classic restaurants and cafes to entertainment centers, etc.

The price of the program is selected individually and depends on the number of computers and additional modules - such as reports, delivery management.

R-Keeper is an excellent assistant for financial management, which allows you to control the work of the hall, keep stock records and keep track of working hours. C R Keeper You will be able to solve many problems that arise on a daily basis when working with a cashier.

The system is easy to learn and has detailed guides. Besides, specialists of the CT Center provide support in the development of the system.

The most tangible results are achieved in the following areas:

• Maximum speed and ease of work of staff when serving customers, which is achieved by the minimum time spent on ordering and organizing service printing in bars and kitchens
• Calculation errors are eliminated, documentary operations are maintained at all levels
• Availability of a reliable system of protection against unauthorized access using modern means of identification and separation of powers at the software level
• Implementation of statistical calculations on sales
• A database is created that can be used by programs for accounting for the movement of products in production, calculating staff salaries, etc.

For the functioning of the Back-Office system, it is desirable to use SQL Server. Operation guaranteed for InterBase (SCO UNIX or Windows NT). Supports Microsoft SQL, SyBase SQL, Informix, Oracle; everything is TCP / IP.

System R-Keeper ™ V6 runs on multiple cash registers linked to a local checkout. network. The maximum number of such stations connected to one network is limited by the capabilities of this network.

Stations according to their purpose and functionality are divided into four types:

• Cashier station
• Waiter station
• Bartender station
• Manager station

An IBM PC - compatible computer is used as a manager station. The bartender and cashier stations are specialized IBM PC - compatible computers with magnetic card or electronic tablet readers, connectors for receipt printers, interfaces for the cash drawer and customer display as additional devices. The waiter's station is a specialized IBM PC - compatible computer with a magnetic card reader.

For large restaurants with a large number of workstations, it is recommended to use a file server (IBM PC is a compatible computer with good speed characteristics). The additional costs are paid off by the significant acceleration of the system.