With Digital Dining we will accomplish the following:

Enjoy a completely open architecture system. It literally is the last system you will ever buy. The software is continually enhanced. You add the enhancements as you choose, the hardware does wear, but it does so a piece at a time, and you replace it with the best printer or terminal of the day, from any vendor you choose. Your investment in training and interfaces is a lifetime investment.

Digital Dining can operate on virtually any computer network including NT, Novell, Concurrent DOS, LANtastic, and Aplica. Digital Dining owners have a migration path to any platform in the future without re-buying a system.

It includes a powerful, IBM compatible computer for the office. This technology is in the realm of standard computer technology, which you are already familiar with.

It includes the ability to communicate remotely, poll reports, perform programming. Anything can be done remotely.

The system controls manager activities. Every function is programmed to operate or not operate by person. These are enforced via fingerprint recognition, manager cards, or passwords.

It includes an integrated accounts receivable program. Maintain house accounts and send statements, all posted from the front of the house terminals. An added source of revenue is charging interest on past due corporate accounts.

Digital Dining presents a restaurant table layout to the server. This eliminates the need to input and remember table numbers.

It includes a frequent diner program, this is the ability to develop in house programs which help build business. For example, everyone whose birthday is in January receives a gift certificate for a free dessert. Or, every $200 a customer spends during lunch prompts a $20 gift certificate to print at the POS, for dinner only, Monday thru Thursday. Every visit scores points which can be redeemed in food or merchandise purchases, and so on.

It includes a carryout program which tracks carryout customers by phone number, recalls their last order, and allows you to develop carryout sales, similar to the frequent diner program. It prints the customers name, when the order is needed, and what money is due, in the kitchen.

It includes beverage controls which add 6% to non-alcoholic beverage sales, immediately.

The system performs order profiling. A restaurateur defines the ideal order. Any missing category, such as desserts or appetizers, are prompted for.

The system performs auto promotions. For example, it a guest does not buy an appetizer, the system prints a promotion for an appetizer on the guest check to be used at their next visit. However, had the guest bought an appetizer, this promotion would not have printed.

It lowers restaurant credit card costs to the restaurants.

It includes a sales report writer. The system comes to you with an assortment of reports already designed. It has the ability to provide virtually any information. Reports that reflect sales for this day last year, item sales ranked best to worst for this month, entree sales for the last six separate Friday evenings ranked best to worst, dessert ratios for the restaurant and then by server, are all standard. Define your own reports and print them for any date range.

It includes a labor report writer. Analyze real time labor reports including hours worked so far, labor percentages compared to sales, sales per labor hour, and so on. Print labor cost reports for lunch for the past week. Define your own reports and print them for any date range.

It includes a security report writer. A standard feature is the ability to print reports based on everything a manager used his password for, or every password that was used to delete checks, or perform voids. Define your own reports and print them for any date range.

It includes a discount report writer. This is used to develop ratios for the average discounts per check and then by waitstaff. It lists what menu items were discounted and why. It can require typed explanations from managers as to why a discount was performed. Define your own reports and print them for any date range.

It includes a void report writer and void analysis. This permits reports to be run analyzing why voids are performed and where a particular problem exists in the restaurant, define your own reports and print them for any date range. Analyze voids through a number of reports that help identify why items are voided. These reports detect trends: Is our kitchen struggling, or a certain shift in the kitchen? Is our speed of service a problem? Are any servers having more than their share of voids because of rudeness or lack of ability?

The system asks questions. When a void is performed related to poor preparation, the system requires a typed response which might be "Long Island was too strong". Likewise, manager comps might require the corn recipients name. Print reports listing every preparation void, for whom, why, which item, and the typed responses, for any range of dates.

Automatic End of Day: The system starts a new day automatically. Reports from the previous day(s) can be run anytime, even after the new business day is underway.

Control Discounts: The system restricts discounts to only discount eligible item, i.e. a senior citizen discount does not apply to daily specials, or bar items.

An 86 list is displayed on each terminal. It prevents out of stock items from being sold, and provides a countdown for low stock items and specials, which is easily seen by all the staff.

Develop Key Ratios on any subject. The model is this; develop a ratio for the restaurant on a particular subject, then develop a ratio on the same subject by wait staff. Apply this to desserts at lunch, desserts at dinner, apps at lunch, wine at dinner. Beverage ratios looking for drink refill ratios, water and no beverage ratios, beverages per cover, discount ratios and void ratios by person. Analyze these ratios in order to reward performers, and identify and improve non-performers.

Perfect guest check controls: No buying guest checks, no accounting for missing checks, no storing guest checks. Print any check, for any day, from any table and from any sever.

The system includes memo areas for every menu item, staff person, report, and plan. These areas are used to record meaningful private information. They are often used as a knowledge database.

Perfect pricing controls: The system enforces the proper pricing for all food and drinks and for add ons, like bleu cheese dressing, bacon and cheese on a burger, etc. It knows when Happy Hour begins and ends and changes prices automatically. It can charge properly for a different carryout prices.

Kitchen printers allow enforcement of a rule that nothing comes from the kitchen or bar areas without first printing, ensuring the items were rung up.

Restaurant traffic is reduced significantly. Servers no longer carry orders to the kitchen and bar areas, orders are transmitted to the printers automatically.

Perform analysis on table turn ratios by restaurant area and by wait staff. It provides answers to the questions, how quickly does the restaurant mm its tables, and how quickly (or slowly) does the wait staff turn their tables.

It speeds the bartending and cashiering processes. It can do this by rounding the tax on each sale to the nearest nickel or quarter, eliminating the need to build tax into alcohol and eliminating the need of dealing with pennies.

It has the ability to monitor what a bartender is ringing from the back office or video system. What a bartender serves must match what a bartender rings up.

Digital Dining replaces a restaurant's time clock. It adds employee hours for the pay period; tracks the sales and tips of wait staff. It analyzes labor costs for the pay period. It interfaces to ADP, Paychex, and other payroll programs.

We will provide the most reliable hardware available today. I suggest no hardware maintenance agreement. You can count on your cost of owning a system to drop significantly.

The liquor database is built in a way that no knowledge of liquor is necessary.

It includes E-mail This is a tool to communicate to your staff. Send messages to all employees, everyone in a department, and/or individuals. Let them know when paychecks are available, how much dessert check averages are, and so on.

The system includes prep instructions. The chef can input menu item descriptions for each menu item. This can include how to describe specials and health information. This also serves as a tool to describe how to prepare odd drinks at the bar.

Cashier systems use a bar-coded check and scanner, this speeds cashiering by eliminating numerous steps, and insures accuracy.

An accounting interface is available to Quickbooks, Peach Tree, Real World, and others.

An Inventory module is available: the system can perform inventory, actual verses theoretical food costing, and recording.

Labor Scheduling is available to develop staff schedules for the future, it knows the availability of staff and their performance ranking. It prevents people from clocking in early and out late.

Credit Card Authorization is available to perform the authorization, printing and settling of all credit cards. It eliminates a step from every credit card transaction when compared with standard credit card machines. It also provides the ability to process credit cards from every terminal.