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POS Interface

POS Interface. Stuart Hammond, University of Georgia Susan Santos, Penn State University. The South Food District is made up of 11 different food stations set up in an area covering around 40,000 square feet. We average 6800 transactions per day in our food court.

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POS Interface

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  1. POS Interface Stuart Hammond, University of Georgia Susan Santos, Penn State University

  2. The South Food District is made up of 11 different food stations set up in an area covering around 40,000 square feet. • We average 6800 transactions per day in our food court. • We do a little over $12 million in business each year. SOUTH FOOD DISTRICT

  3. Could you imagine having to input all those transactions into FoodPro manually! • What a nightmare, I’d have to hire a full time person to do nothing but that. SERVICE RECORDS

  4. When we remodeled to the food court that we currently operate 10 years ago we were using Blackboard • Since about 2006 we have been using Micros Simphony. POS SYSTEMS

  5. Accuracy • Time • Multiple Locations WHY INTERFACE?

  6. Close to 100% • As long as your recipes are correct • As long as your recipes are pointing to the right SKU • Helps with Forecasting • You know your numbers are correct and people are not guessing how much they served ACCURACY

  7. No Service Records • Downloads all the information automatically • Allows you to focus on other things • I don’t need to worry that my data is being entered correctly • I can simply go into FoodPro and make quick decisions TIME

  8. Recipe Items Served Report • Helped identify what was being served and what wasn’t in order to make good decisions about what recipes to delete MULTIPLE LOCATIONS

  9. 4TR • We have 9 merchandisers with grab and go food located throughout our space • For each individual item FoodPro gathers the information from multiple points of sale into one recipe MULTIPLE LOCATIONS

  10. Same is true for prepackaged vendor items such as bottled beverages and snacks • Anything that we use a bar code for and scan MULTIPLE LOCATIONS

  11. How do I make the connection between FoodPro and my POS system? SET IT UP

  12. One to one relation, one sandwich for one sandwich • On menu the portion is one each or one serving SET IT UP

  13. Size definitions in Micros, 1, 2, 3, or 4 • 1 is small, 2 is next, etc is what we decided to do here at PSU in Micros, so when creating that item in Micros the size definitions are 1, 2 3, • In FoodPro the sizing starts with zero = small, etc. • Portion size is the portion size on the menu, in this case 12 oz coffee and a 16 oz coffee. • If I had a 22 oz coffee then I’d have a third line that says product size 2 and portion size 22 SET IT UP

  14. Each C-Store is a FoodPro location • All product sold in the C-Stores comes from our Commissary location • Commissary receives all product from vendors, then redistribute it to all stores • Mostly Pre-Packaged product with UPCs (Coke, Chips, etc.) • Some in-house made product (sandwiches, salads, etc.) • FoodPro Custom Labels generate these UPCs ;-) UGA – Sequoia Interface

  15. All in-house product gets a FoodPro generated UPC…which comes from the Global Recipe program • For those that are made fresh everyday and sealed, a label is affixed to them to be scanned at the POS • For items that cannot have UPCs placed on them – banana, small cup of coffee, large soup - we create a GREC, print a label, then put it on an index card • The card is laminated and each store gets a card for that item (they are placed on a ring) • When someone buys a small cup of coffee, the card is retrieved, scanned, and rung up • We use a generic Large Soup recipe/label/UPC for all soups; same for coffee; we assign a GREC for every product and every product size…but there are not that many, which is why it works UGA – Sequoia Interface

  16. Even though we have a recipe for Large Soup, Small Soup, Large Coffee, Small Coffee, the type of soup and coffee are not considered • Current manager of all stores wants to know how much soup was sold; how much coffee was sold • What about specials? Sandwich, Coke, and Chips for $3.50 – create a recipe with water as ingredient, assign it to the Sequoia item number, see how many specials are sold – the different combinations are not a concern. Just how many were sold (weekly inventory – Calc Day 7 and Sell Through = YES – sorts out what the inventory should be…if it is off at the end of the month, the manager must justify it) UGA – Sequoia Interface

  17. Walk through of UGA process • Log into UGA account and demonstrate • Utility – Written by AIS • Transaction File • Update POS Transactions • Error Punch List • Troubleshoot • New Item? • Recipe not it location? • The mysterious ‘Open Key’ transactions? UGA – Sequoia Interface

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