Slide 1

Slide 2 What are menu levels. How are they used. Where to set them up. What are auto menu levels. How can menu items change prices and when would that happen. How to resolve conflicting auto menu level requirements. How can menu levels be used to restrict what displays in an SLU. Menu level hierarchy. Slide 3 Menu Levels determine which transaction items are available when an employee presses a touchscreen key. Transaction items include menu items, discounts, service charges, and tender/media. Slide 4 Menu levels act as filters, allowing you to control transaction items in the following ways: Availability Pricing Sizing Slide 5 Menu levels are used to determine which transaction items are accessible under certain conditions. For example, a restaurant may have separate menus for breakfast, lunch, and dinner. Breakfast items are not sold during dinner, and dinner items are not available at breakfast. When the server presses the [Entres] key during breakfast hours, the UWS displays keys for breakfast items (pancake combo, fruit-and-cereal special) but not dinner items (spaghetti, roast duck, catch-of-the-day). Limiting the number of items displayed speeds up service (less items to scan for selection) and reduces the number of transaction errors (ordering pizza at breakfast, bagels at dinner). Slide 6 Price Menu levels are used to change the value of a transaction item (e.g., the price of a menu item, the amount of a discount) when ordered during different time periods. For example, a restaurant with a bar may have special prices for drinks when they are ordered during Happy Hour (4-6pm, Monday through Friday). When a server presses the [Rum Punch] key during Happy Hour, the system automatically charges the special price. Using menu levels in this way means that employees only need to learn one method of placing orders. The system worries about time and price. Slide 7 Menu levels are used to change the price of a transaction item based on the size ordered. For example, a restaurant offers soda in three sizes (small, medium, large), soup in two sizes (small, large), and salads in two sizes (small, large). The price of each menu item is dependent on the size ordered. Three menu level keys are placed on the touchscreen and labeled: [Small], [Medium], and [Large]. When the server presses [Small] [Soup], [Large] [Salad], and [Medium] [Soda], the system automatically selects the price appropriate for the size of the menu item. When you have many items at different prices, this feature helps to conserve touchscreen space as well as speed up daily operations. Slide 8 SMALL, MEDIUM, LARGE NORMAL, HAPPY HOUR DAYS OF THE WEEK (MONDAY SUNDAY) NORMAL, ROCKS, DOUBLES BREAKFAST, LUNCH, DINNER REVENUE CENTERS (NOT RECOMMENDED) Slide 9 The system provides two stages of definition Main and Subwhere Main is the primary level and Sub is a secondary stage beneath a Main menu level. Only one main and one sub menu level can be active at any time, however, every transaction item must be active on at least one of them (main and sub). The system allows you to define up to 10 main and 10 sub menu levels. Slide 10 There are two kinds of active menu levels that can be selected in the 3700 POS System: Stay-down The active menu level remains at the current main or sub menu level. Stay-down menu levels are usually used for pricing or availability purposes. Pop-up The active menu level changes to a different main or sub menu level. Pop-up menu levels are usually used for sizing purposes. Menu items are usually linked to a menu level class that is programmed to stay down. In the following diagram, all menu items are available on Main Level #1, except for Large Drink, which is only available on Main Level #2. Slide 11 Effective use of this feature begins with a thorough understanding of the relationship between menu levels and the menu items they affect. Using Multiple Menu Levels Changing Menu Levels Choosing Stay-down or Pop-up Menu Levels Slide 12 The Waverly Inn has two distinct serving periods, lunch and dinner. During the lunch hour, the menu includes typical lunch fare (soups/salads/sandwiches) along with some house specialties offered in smaller portions than those offered during dinner. An array of beverages is also available in a range of sizes (small, medium, large) but, again, the price is slightly more during dinner than lunch. To accommodate the restaurant's needs, two main (lunch and dinner) and three sub levels (small, medium, large) are defined. The following table illustrates how those levels can be combined to provide six different prices for one menu item (soda): Menu LevelMain 1Main 2 LunchDinner Menu item Sub 1 SMSmall soda$1.50$1.75 Sub 2 MDMedium soda$1.75$2.00 Sub 3 - LGLarge soda$2.00$2.25 Slide 13 Once you have defined your menu levels, a default main and sub menu level is set for each revenue center in the restaurant. These are the active menu levels used when an employee begins a transaction. In the course of the transaction, however, the active menu level may have to be changed in order to access menu items (or prices) that appear on another main or sub level. There are several ways to set and/or change the active menu level in the 3700 POS System. These include (in order of priority): Employee key press, Macro, or Menu Item selection Employee key pressMacroMenu Item selection Serving Periods Serving Periods Auto Menu Levels Auto Menu Levels Revenue Center Defaults Revenue Center Defaults System Defaults System Defaults Slide 14 Menu levels can be changed by pressing a predefined main or sub menu level key or NLU key before another transaction key is pressed. Slide 15 Menu levels can be changed by combining a pre-defined main or sub menu level key with menu item keys in a single macro. This method allows quick access to menu items that have multiple prices. For example, the menu item [Soda] may have a different price for small, medium, and large portions. If medium is set as the default menu level for the Revenue Center, then macro keys could be used to allow the server access to the range of menu item sizes. The following diagram illustrates this concept:default menu level Slide 16 The active menu level can be programmed to change automatically when the serving period changes. In this scenario, the serving period is programmed with specific main and sub menu levels. These can be changed manually by a privileged employee or scheduled through an autosequence or a windows scheduled task. Slide 17 The active menu level can be programmed to change automatically at predefined times, independent of serving periods. To do this, the Auto Menu Level tab in the Menu Level Class form is used to link a main menu level and/or a sub menu level to a record in the Period form. Auto menu levels override the menu level set for the serving period, as illustrated in the following diagram: Slide 18 Each Revenue Center can be programmed to use a specific main and sub menu level when no other menu level controls are defined or activated. For example, the system may have predefined main menu levels of Breakfast, Lunch, and Dinner; and sub menu levels of Small, Medium, and Large. The default main and sub menu level settings for the restaurant are Lunch and Medium, respectively. In the bar, the default settings are Small and Dinner. If a server begins a transaction in the restaurant and presses the [Soda] key, the system will post an order for a "Medium Soda" along with whatever price is charged during the lunch period. If a server begins the same transaction in the bar, the system will post an order for a "Small Soda" and charge the dinner-level price. Slide 19 If no other menu level controls have been defined or activated, the system will default to the Main Menu Level 1 and Sub Menu Level 1, as entered in the Menu Levels form. Slide 20 The following table illustrates the range of possibilities. If more than one method is configured, the one with the highest priority will take precedence: Priority LevelMenu Level Determined by:Enabled Through: 1 - HighestEmployee key press[Menu Level] key (main or sub), or a [Macro] key that includes one of these other keys 2Auto Menu LevelMenu Level Class form 3Serving PeriodServing Period form 4RVC Default Menu LevelRevenue Center Transaction form 5 - LowestSystem Default Menu LevelMain is 1 and Sub is 1 if nothing else is programmed Slide 21 Creating Menu Levels Assigning Menu Levels Changing Menu Levels Configuring Touchscreens Slide 22 Slide 23 Slide 24 Slide 25 Slide 26 Slide 27 Slide 28 Slide 29 Slide 30 Slide 31 Slide 32 Slide 33 Slide 34 Slide 35 A Sizing B Availability C Authorization D - Pricing Slide 36 Slide 37 Slide 38 Slide 39 Slide 40 A Menu Items B Menu Item Classes C Menu Level Classes D RVC Transactions Slide 41 The menu level prefix can be printed on the remote order output, guest check, customer receipt to show the menu level of the menu item that was rung up. Slide 42 Stay-down Pop-up Slide 43 1 - Highest234 5 - Lowest Serving Period Keypress System DefaultAutomenu Level RVC Default Slide 44