Hiboutik is the perfect POS software to manage your restaurant. In this article we will show how to use Hiboutik efficiently with the following menu:
1 / Setting up rooms and tables
In our example, we only have one main room with 12 tables and a bar. Managing custom floor plans can be made in the Settings / Rooms and table layouts tab.
Now, we start creating our table layout by drawing our 12 tables and our bar. You can drag and drop your tables, change colors and sizes.
Every time we open a new table we are first asked the number of place settings, except for the bar. In this case we just need to activate the Direct option, for the bar.
After creating the room and table layout, we can proceed setting the menu.
2 / Creating categories
In the Products / Product settings tab, we first create product categories: starters, main courses, desserts, hot stuff, soft drink, aperitifs, spirits, cocktails, champagne and wines.
As coffee and beer (25 cl and 50 cl) are usually requested products, let’s add them on the root of the sales interface, to be easily accessible without having to sort them into any subcategory.
3 / Creating cooking temperatures
Cooking temperatures are managed in Products / Product settings / Variants and variant types tab.
Now let’s create the “Temperature” type (variant type) to choose how meat shall be cooked: blue, rare, medium rare, medium well and well done.
If we want to offer options on side dishes (modifiers), we can also use this feature. For example, “Side dish” type (variant type): French fries, salad or rice.
4 / Creating products
Now we will create the different items from the menu at the Products tab by clicking the button: Create a new product.
For each product, we’re going to assign it into a category, fix its price and associate it to a tax rate.
If the product has a cooking option or a side dish, we will link it in the “Variant” field. Each time this product is added to a sale, we will be asked to choose an option.
For products whose contents and price usually change (ex: the daily specials), we can easily change the price on the fly, even at the time of each sale.
5 / Setting Happy hour prices and periods
Under Settings / Discounts, Sale events, Happy hours and misc tab, we can choose the start and end time of our Happy hour period. In our example, it will be between 5 pm and 8 pm.
Then, we will add our Happy hour´s discounted price in each product form (for cocktails and the pint products). During this period cocktail price will be 5 USD, and beer 50 cl 3.50 USD.
Last, during Happy hour period, we just have to press the Happy hour button at the sales interface to apply.
6 / Creating a menu
A menu is a bundle or pack of items, in our example: the daily special + drink (choice among 3 options) + café gourmand.
To create this menu let’s first create the variant type “Drink choice” at the Products / Product settings / Variants and variant types tab. The variants (options) are: beer 25cl, wine 12cl and mineral water 50cl.
Next, we create the product “Lunch menu Drink” linking it to the variant type “Drink choice”, so at the time of a sale we will be asked to choose one of the three options.
Unlike other products, we don´t want to show the product “Lunch menu drink” at the sales interface, because we never add it separately from the Lunch menu. We must uncheck the Display box in the product description.
Now we will create another product, “Lunch menu”. In the section Bundle items, we mark: “This item is a bundle” (if not displayed, you must manage permissions on the Settings / Access Management tab, and check the right: Manage composite products).
So, we will add the different items to the lunch menu: Daily special + Café gourmand + Lunch menu drink, and then adjust each of the prices in order to get the final selling price of the menu which in our case is 18 USD (we always try to balance prices proportionality in case the products have different sales taxes rates).
Now we can start registering our first sales.
The “Next” buttons let you organize the orders for the kitchen.
7 / Advanced
a/ Managing volumes by variant type
In our example we created two different products for beer 25 cl and 50 cl. However, we could create a unique product where the beer would have two volumes: 25 cl and 50 cl.
In the beer´s product description we can set a different price (selling price and happy hour price) for each of the volumes, creating the variant type “Beer Volume”. So, when adding a beer on a sale we will be asked to choose which volume we want. Similarly, we can create a variant type “Volume Wine” and manage different volumes and prices (bottle, glass, etc).
Managing Volume types allow us monitoring a product at a glance, controlling stock levels. For example: 10 bottles a week are 5 bottles + 30 wine glasses.
b/ Managing tips and service charge
For tips, when the amount paid is higher than the total of the sale, you must use the DIV payment method. All differences on sales are summarized in the daily report, at the differences and service charge section.
The service charge or gratuity is a sum of money tendered in addition to the basic price. In general it is a percentage added to the bill. To calculate it, you must:
– Check the box “Manage service charge” on the Settings / Access management tab,
– add the rate on the Settings /Discounts, Sale event, Happy hours and misc tab.
Before printing the bill, to apply gratuity, you must click on the Edit button in the sale, then calculate and edit the service charge.
At the daily report, you will find all registered amounts assigned to the service charge.
c/ Print a receipt with only the number of guests
In the Settings / Access management tab, you must tick the right “Print receipts with no details “. For each sale, at the time of payment, you can print a receipt (partial or total) with only a description like the number of guests.
Hiboutik restaurant POS software is very simple and complete. Try it.