The document discusses the key components and workflow of a restaurant point-of-sale (POS) system called Floreant. It describes the challenges of managing a restaurant's menu, kitchen, cash, and employees. It then explains the typical hardware setup of the POS system and outlines the workflows for waiters taking orders, processing payments, and kitchen and manager activities. Finally, it discusses backend functions like creating menus, users, and reports.

1. Restaurant Process & Floreant POS
●Restaurants business Challenges
●Menu system explained
●Physical Setup of a POS system
●Workflow of a Waiter
●Payment process
●Backend Functionalities
●Reports
●Customization

2. Restaurants business Challenges
Success of a Restaurant Business depends
on managing
1. MENU
Organizing List of foods and price
2. KITCHEN
Fast Delivery of Right Food
3. CASH
Control of Cash & Inventory
4. PEOPLE
Managing Restaurant Workers

3. Restaurant Menu Example
2 Egg Breakfast with any 2 sides $ 4.49
Customization
1. Choose 1 Egg type from
Scrambled, omlette, boiled,
lightly
1. Choose 2 Sides from
Fruits, Hashbrown, Potato Fry,
Tomato slices
2. Choose 1 Toast from
Bagel, Toast, Wheat, Rye

4. Restaurant Menu Pricing
● Different Price for off hours
● Different price for Holidays
● Different price for food combination
French fry may be $0.89 but if taken with 2 Egg
Breakfast it may be only $0.25.

5. Restaurant Menu

6. Floreant POS Setup
Standard Installation
1. Back office Computer
2. Touch PC terminals
3. Cash terminal
4. Kitchen Printer
In some small setup
everything can be in 1
computer

7. Touch Computer Order Work Flow
1. Guests enter Restaurant and wait for a table.
2. Food server logs in Touch PC, assign available table and creates a
ticket.
3. Usually Beverages are served to all Guests.
4. Guest Orders food.
5. Printed receipt are routed to Kitchen small printer. Cook starts
cooking
6. Guest can order more foods and they are added to existing open ticket.
7. In case Food are wasted or rejected, Food server requests manager to
Void that food.

8. Cash Terminal Work flow
1. When Guest finishes, he receives Printed Ticket /Bill and approaches to Cash
counter.
2. Sometime Guest can pay other guests ticket. This is called Group settle.
3. In other case 1 ticket may be paid by 2 Guests. So ticket is split.
4. Payment can be either one of the following Cash, Credit, Card, Debit card or
partial. There may be discounts and coupons.
5. Gift cards are common. They are accepted like cash.
6. Eligible Guest can get Tax exemption.

9. Kitchen Activities
1.When Food server edits a Ticket, its printed in
Kitchen Printer.
2.For Cancellation of Order Kitchen also finds a
void receipt in Kitchen Printer.
3.Kitchen order does not show Beverages
4.Kicthen order does not show price.
5.Kitchen Instructions are not printed in Order
Receipt.

10. Manager Activities
Some restaurants hire managers who look after
Food servers. They have authority to access cash
drawer. Manager has following special access
1. Drawer: When Cash drawer is full Manager empties that, Its called
Drawer Pull. He counts money and prints drawer pull report.
2. Cash out: Manager often spend money for various purposes and those
are recorded in Drawer bleed or Cash out system on POS.
3. Void Tickets: Manager can void Tickets
4. Pay tips: If client pays tips by Credit Card Manager can pay cash to
Food Server.

11. Back Office Activities
1.Setup Restaurant Address. Its printed in all Receipts
2.Setup Restaurant Clock and Schedule Drawer pull
3.Create Users types of custom roles and create user
4.Create Food Groups – Groups are standard groups
5.Create Individual Menu Item and add price for Modifiers and cooking process.
6.Create Restaurant Shifts and assign price by shifts
7.Create Menu Categories, and add Items there.
8.Pay Gratuity /Tips to Food servers (usually received by Credit card)
9.Create Coupons & Discounts
10.Check activity log & Generate Reports

12. Reports1. Sales Report by Date & Time
2. Sales balance, Detail and Exception Report
3. Open Ticket Summary & Detail Report
4. Hourly Labor Report with estimates of labor cost
5. Payroll report
6. Sales Summary Key statistics – Labor cost, capacity, check types, turn over
7. Sales analysis report with break down of Sales by Groups and Shifts
8. Credit card reports
9. Menu Usage report
10.Server productivity report
11.Journal Report showing log of all Important activities

13. Auto Drawer Pull
For daily accounting purpose, there is a
automatic drawer pull at the end of the day. It
can be turned off if not required.

14. For More Information
OROCUBE LLC
1509 Johnson Ferry Rd T6,
Marietta, GA 30062, USA
+1 (800) 844-6603, https://orocube.com
support@orocube.net