dsci final - gravis/strickland

10
Analysis of Aloha Point of Sale System

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Page 1: DSCI Final - Gravis/Strickland

Analysis of Aloha Point of Sale System

Page 2: DSCI Final - Gravis/Strickland

Concept: Casual-themed American restaurant chain with Southwestern influence

Location: Located in all 50 states and over 30 countries worldwide

Chose Mt. Pleasant location for project

Overall Owner: Brinker International restaurant company

Franchisee: Bonnaroo Restaurant Group

Products: Food, beverages, and merchandise

Page 3: DSCI Final - Gravis/Strickland

Bonnaroo Restaurant Group selected Aloha Point of Sale system for their properties

Reasons for selection include: Simple design User-friendly Low cost Cost management abilities

Page 4: DSCI Final - Gravis/Strickland

Graphical touch screen interface Item/check splitting options Menu management capabilities Automated promotions Punctuality control through

clock-in/clock-out Auto order routing to kitchen Integrated electronic payment

processing Reporting

Page 5: DSCI Final - Gravis/Strickland

Clock – In Server Shift beginsServer logs into system using ID number.Job type selected (server, bartender, etc).Clicks “Clock In”Record is printed.

Order Entry Server Order received from customerServer logs in with ID number.Specific table is chosen from a diagram.Selects ordered items from corresponding category lists.Designates any modifications to menu items.Order is submitted by clicking “Done”.

Order Preparation Cooks/Bartenders Order transferred to kitchen/bar service area

Order received in kitchen/bar.Food and drink items prepared.Click on items to alert servers upon completion.

Order/Check Delivery Server Server received notification of completed items

Server retrieves order and delivers to table.Check is finalized and printed. Check is delivered to table.

Payment Process Server Server collects payment methodServer logs on and selects corresponding check/order.Payment method is selected.Amount of cash is entered or card is processed.Receipt is printed and delivered to customer.Server collectscash/signed receipt.

Check - Out Server Final transaction completedServer logs onto system.Click “check out”.Print day’s sales records.

Manager Review Manager Upon receiving servers’ daily sales records

Records are reviewed.Manager ensures that receipts, cash, and printed records correspond.

Clock – Out Server Upon managerial approval of recordsServer logs in to system. Clicks “Clock out” to close shift.Prints sales record and presents to manager.

Event Agent Starts Activities

Page 6: DSCI Final - Gravis/Strickland
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Item Name Num Sold Price Amount

Oldtimer 31 6.89 213.59

1/2 Rack PR 22 10 220

Taco Combo 22 8.99 197.78

Chips & Salsa 21 2.99 62.79

Bacon Burger 19 8.39 159.41

Quesa Ck PR 18 10 180

Bacon Burger PR 17 10 170

Ckn Crispers 16 9.89 158.24

Triple Dipper 15 9.99 149.85

Buffalo Chicken Salad PR 11 10 110

Item Name Num Sold Price Amount

Memphis Ribs 1 16.79 16.79

Mix Rib Combo 1 16.79 16.79

Ribs 1 16.79 16.79

Cajun Ribeye 1 16.49 16.49

GGHMSalmon 1 12.99 12.99

Shr Fried 1 10.89 10.89

CF Crisp 1 9.89 9.89

Bacon Ranch Chick Quesa 1 9.29 9.29

Grilled Shrimp Salad 1 9.29 9.29

Guiltless Ckn Platter 1 8.99 8.99

Highest SalesLowest Sales

Page 10: DSCI Final - Gravis/Strickland