2. unTill Basic

3. Backoffice

4. Start POS.
Exit application.

5. Set default application (screen) language.
On userlevel you have the possibility to overrule this language.

6. Show or do not show database tree.
Show or do not show navigation arrows and bookmarks.

7. Make database file (.gbk) backup.
Load new screenset from file.

8. Run Time & Attendance reports.
Run Functional reports.
Control Beverage statistics.
Set Auto-ordering queue.
Related to openstanding Tap- to-order mutations. (Reason of why these mutations failed).
Run Periodical-Z report.

9. Request and load license files.
View active licenses and inventories.

10. Open helpfile (F1)
The helpfile will open automatically in the module you have currently selected in the unTill Backoffice.

11. Open database Select database you want to use.
Default Login is Support, no Password.

12. Most common icons Add new item Show deleted items Copy selected item
Undelete selected item
Save changes
Refresh
Edit selected item
Mass modify
Show choice menu
Show\hide navigation column
Change to POS
Delete selected item

13. Users

14. Add users
Choose Common data, General, Users to add a default database user.

15. Duplicate existing user
Choose duplicate to make a copy of an existing user.

16. Username
Username:
Add a unique username. There can never be 2 users with same username.

17. Mandates
Mandates:
mandates can be compared with a role. Per role a user is (not) allowed to perform certain actions.
Add or delete mandates
For both Backoffice and POS (Restaurant) you can add and delete user mandates.
To add new users, you only have to duplicate an existing user with the correct mandates.

18. Language
Language:
you can define a default user language. This language overrules the language you have defined in the Backoffice interface.

19. Log in action
Login action
None
Manager screen

20. Remaining Mandates Void User is allowed to void ordered articles.
Transfer
User is allowed to transfer ordered items from one table to another.
Exclude
Exclude user from POS messages.
Clock In
Only in combination with Time & Attendance.
Need start cash
Here you can define whether this user needs start cash at the start of his\her shift.
Personal drawer per pc
Cash declaration at beginning and end of shift.

21. User Identification RFID code, user identification.
Passwords to login to the backoffice and \or POS.
Create different POS password when waiter uses remote terminal.

22. User Personal Personal user information: Address. Phone number.
Date of birth .
Etc..

23. User Position User group. User wage.
User start day & time of the week.

24. User Order Waiter may order either all or just his\her own tables.
Table areas the waiter is allowed to order.
Define when waiter is allowed to clock out.

25. User Close Waiter may close either all or just his\her own tables.
Table areas the waiter is allowed to close.
Default drawer.

26. User Tables Unique direct sales table number.
Waiters own table colors.

27. User Beverage Control
Unique waiter number when Beverage control system (like van Duynen) is active.

28.
Restaurant
Restaurant settings
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29. Default settings concerning:
Default settings concerning:
Table colors, on user level you can overrule these table colors
Ticket numbers (order, proforma etc.)
Vouchers
Stock control (default stock location, count sheet etc.)
Save points
Client cards
Age control
Kitchen screen settings
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30.
Restaurant
Products
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31. Product hierarchy Categories. For example: kitchen, bar etc.
Groups. For example: hot kitchen, cold kitchen, with alcohol etc.
Departments. For example beers, cold drinks, snacks etc.
Articles. For example Coca cola, Tuborg beer, fish & chips etc.

32. Groups Group name Group category Group HQ ID, used by webmanagement
Groups
Group name
Group category
Group HQ ID, used by webmanagement
Group type
Group VAT:
in some countries f.e. different VAT % are used when customers eat inside or choose for take away.
Bookkeeping:
Accountnumber for VAT.
Accountnumber for turnover.
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33. Departments Product group. Supplements: Condiments: Sales areas.
Departments
Product group.
Supplements:
f.e. supplement fries. Often extra fee.
Condiments:
f.e. extra ice, much lemon etc..
Sales areas.
Button view:
Decides the look of your button on Pc, Handheld or Orderman.
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34. Departments Normal articles Normal articles: Article sequence on till.
Departments
Normal articles
Normal articles:
Articles strictly related to this department.
Article sequence on till.
Article sequence on handhelds.
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35. Departments Special articles Special articles:
Departments
Special articles
Special articles:
f.e. used for fastrunners department. Department contains articles out of multiple departments.
Add new special article.
Article sequence on till.
Article sequence on handhelds.
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36. Articles Article name: Internal name: Article department.
Articles
Article name:
this name will appear on the customers bill.
Internal name:
internal name used on bar & kitchen tickets.
Article department.
Article prices:
manual means you have to enter a price when article is ordered.
Modify existing price level.
Article button view on pc, handheld and Orderman.
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37. Article area Article area: Available: Notify:
Article area
Article area:
Available:
Here you decide where the article will be available.
Notify:
Depends what has to be done per preparation area. F.e. when the article is ordered, the bar is notified to prepare this drink.
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38. Preparation area Add new preparation area: name. Default orderprinter.
Preparation area
Add new preparation area:
name.
Default orderprinter.
Default order layout.
Stock location.
Number of times incomming ticket is printed.
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39. Table area Add new table area. Table range:
Table area
Add new table area.
Table range:
enter table numbers from / .. to that are covered by this area.
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40.
Table area
When an order is taken on a table that is covered by this area, here you depend:
to wich preparation area an order ticket is sent.
which orderprinter and layout is used.
which stock location will be deducted.
Note: you only have to add exceptions. All other tables will be handeled by your default preparation area (Bar).
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41. Articles Article options:
Articles
Article options:
obligated options like cooking instructions etc.. Order cannot be completed without making a choice.
Free options, like side dishes etc.. Order can be completed without making a choice.
Pop-up, these are upsellers which we try to sell when article is ordered.
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42. Article options Name: PC Tekst: HHT Name: Articles: Available:
Article options
Name:
default name of the article option.
PC Tekst:
name how option will appear on a pc screen.
HHT Name:
name how option will appear on a handheld.
Articles:
articles that make part of this option.
Available:
to define where option will be available.
Article options are used for choice menu’s, condiments, supplements etc..
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43.
Restaurant
Menu’s
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44. Choice menu Name: Internal: Departments: Price: Menu:
Choice menu
Name:
default name of the menu.
Internal:
name how menu will appear on bar & kitchen screens \ tickets.
Departments:
the department to which this menu belongs.
Price:
firm menu price.
Menu:
Activate this checkbox to indicate article as a menu.
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45. Choice menu Available: Notify: areas where the menu will be sold.
Choice menu
Available:
areas where the menu will be sold.
Notify:
preparation areas that need to be informed when the menu is ordered.
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46.
Choice menu
Options:
obligated menu options (see options slide how to create). Customer has to make a choice out of each option.
In the example, the menu exists out of a choice for a main dish and a dessert.
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47. Combo-Promo Articles Advantages:
Combo-Promo Articles
Advantages:
a combo promo item does not have a firm price. The price is based on underlaying article prices.
A combo promo item can contain articles with different kinds of VAT.
When ordering articles that make part of a combo promo item, you have the possibility to change all separate ordered items into 1 combo promo item.
Ordered item that belong to a combo promo item will be reported on article level. So your (financial) reports will be more acurate.
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48. Combo-Promo Articles Contents: Available: separate articles.
Combo-Promo Articles
Contents:
separate articles.
An existing group of article options.
A defined group of article options that can only be used for this combo promo item.
Available:
the areas where the combo promo item will be available.
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49. Combo-Promo Articles Name: PC Text: HHT Name: Articles: Available:
Combo-Promo Articles
Name:
default option name.
PC Text:
how option name will appear on a pc screen.
HHT Name:
how option name will appear on a handheld.
Articles:
articles that make part of this option.
Available:
areas where this option will be available.
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50. Bonusgroups All you can eat concept Bonus groups: Articles: Price:
Bonusgroups
All you can eat concept
Bonus groups:
f.e. used for all you can eat concepts.
Articles:
Define the articles that make part of this bonusgroup.
Price:
Per pricelevel, if needed, you can add an additional price.
Parent articles:
A bonus group like this “all you can eat concept” is related to a parent article. When sold, the price if this article will be charged once. All next times the item is ordered there will be no charge except from a possible additional price of one of the bonus groups items.
in tab 9, “Additional”, you must add the related bonus group . Do not forget to set a max. quantity to define how many times the articles may be ordered. Max. 999 times.
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51. Customer management Add new client. Open invoice management.
Customer management
Add new client.
Open invoice management.
Make export of clients to csv file.
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52. Customer management Client name. Active or historical client.
Customer management
Client name.
Active or historical client.
Client number.
Client card number.
Client card created at.
Client card valid till.
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53. Customer management Add client contacts. 22-5-2018
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54. Customer management Shared acount yes / no: On invoice: Limit:
Customer management
Shared acount yes / no:
f.e. companies acount.
On invoice:
customer may spent on invoice yes / No.
Limit:
The money that is left on account may never go below this amount. In this example when money left on acount is <= - €25, unTill will give a message: “there is not enough money on account”.
Account:
money currently left on account.
Save points:
does customer use save points.
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55.
Customer management
Current price level that’s related to this customer.
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56. Customer management Deposits made on account:
Customer management
Deposits made on account:
date when deposit has been made.
Used payment type.
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57.
Invoice management
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58. Invoice management Accounts that can be invoiced.
Invoice management
Accounts that can be invoiced.
Invoice period and granted discount.
Invoice preview.
Sent invoice to pdf.
Sent invoice by mail.
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59. Invoice management Printed invoices. Invoice paid on.
Invoice management
Printed invoices.
Invoice paid on.
Mark invoice as paid.
Re-print or resent invoice.
Show only paid or unpaid invoices.
Delete invoice.
Invoice overview from / to.
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60.
Database management
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61. Exports Used for: (Long term) financial reports.
Exports
Used for:
(Long term) financial reports.
Financial exports purposed for bookkeeping programs like Exact.
An export can either be:
printed.
Sent by .
Saved as a (FTP) file.
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62. Tasks Used to distribute exports Used to run predefined tasks like:
Tasks
Used to distribute exports
Used to run predefined tasks like:
compact DB (database control).
Execute database queries.
Clear various restaurant settings.
Etc..
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63.
Questions ?
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