The contents of the hardware starter kit are listed in restaurant admin panel -> Setup -> Point of Sale.
And it includes the following components:
POS Workstation – used for taking customers orders, processing payments and managing restaurant business.
- Oracle Workstation 820 with Wi-Fi, low profile stand, peripheral expansion module, power supply, Ethernet cable, USB-C cable, and Oracle Linux for MICROS
- Power cord: North America, Japan, 2.5 meters, NEMA 5-15P plug, C5 straight connector, 10 A, 125 VAC
Payment device – provide the restaurant’s food clients with a wide range of payments, from cards to smartwatches. Dip, tap, swipe – use simple gestures for an easy payment process.
- Verifone P400Plus countertop payment terminal with 3.5-inch touchscreen, privacy shield
- USB-A cable for Verifone P400Plus countertop payment terminal: 3 meters
Cash drawer – used to support the restaurant’s cash collection and the cash management process
- US: APG Minota model 1616 dual media slot cash drawer: 16.1 by 16.4 by 4.3 inches, molded till insert with removable coin roll storage, 5 bill and 5 coin slots, 8-pin mini-DIN series 2 connector
- UK: APG Minota model 1616 dual media slot cash drawer: 16.1 by 16.4 by 4.3 inches, molded till insert with removable coin roll storage, 4 bill and 8 coin slots, 8-pin mini-DIN series 2 connector
Receipt printer – used for providing fast and reliable printing of restaurant order details.
- Epson TM-T88VI thermal receipt printer with power supply, IDN interface, and 3-foot IDN 8-pin to 6-pin cable
- Power cord: North America and Japan, 2.5 meters, NEMA 5-15P plug, C13 straight connector, 10 A, 125 VAC
All components except consumables (e.g. paper rolls for printers) come with a 2-year warranty.
The contents of the hardware starter kit are listed in restaurant admin panel -> Setup -> Point of Sale. And it includes the following components: POS Workstation – used for taking customers orders, processing payments and managing restaurant business. Payment device – provide the restaurant’s food clients with a wide range of payments, from cards to smartwatches. Dip,…
If restaurant owners consider that they need additional equipment for their business, they need to check the additional hardware.
| Section in the report | Data format | Description |
| Net Sales | Currency | Net sales amount. |
| Service Charges | Currency | Monetary amount of service charges. |
| Tax Collected | Currency | Amount of taxes collected. |
| Total Revenue | Currency | Sum of net sales, service charges, and taxes. Does not include non-revenue service charges. |
| Non Rev Total (=Non-Revenue Totals) | Currency | Sum of non-revenue service charges and non-revenue menu items. |
| Discount | Integer and currency | Number of discounted items and amount of discount |
| Returns | Integer and currency | Returns count and amount. |
| Void Total | Integer and currency | Total voids count and amount. |
| Credit Total | Currency | Monetary amount of credit total.A total created when an employee round results in a negative balance. If the negative balance was created by voiding a menu item, the tax associated with the item is posted to Credit Total. If the negative balance was created by a negative value menu item, the entire value of the menu item and any associated taxes is posted to the Credit Total. In either of these two cases, the amount posted to the Credit Total can’t exceed the negative balance of the round. E.g. a server voids two lobster dinners priced at 20 USD with 2 USD total tax for a void total of 42 USD. In the same round, the server orders several more menu items with a total value (including tax) of 41 USD. The transaction value of the round is -1 USD. Since the round resulted in a negative balance, and the negative balance was created by voiding menu items, the tax associated with those menu items (2 USD) is posted to the Credit Total. However, the negative balance of the round is only -1 USD; the amount posted to the Credit Total cannot exceed this amount. In this example, -1 USD is posted to the Credit Total. |
| Rounding Total | Currency | The difference between the rounded totals printed on guest checks as the amount due and the actual totals (without rounding) posted to total revenue.Rounding Total is used for total due rounding. |
| Training Total | Integer and currency | The count is the number of transactions in training mode (this is not the number of checks, rather the number of service rounds).The amount is the sum of check subtotals from each training service round. |
| Checks carried over | Integer and currency | Checks carried over for the first selected date within the date range selection |
| Checks begun | Integer and currency | Checks opened |
| Checks paid | Integer and currency | Number and monetary amount of checks paid. |
| Outstanding Checks as of Last Selected Date | Integer and currency | The calculation is: checks carried over (first selected date) + checks begun (entire date range) – checks closed (enter date range) = outstanding checks (last selected date)This calculation only works consistently if a contiguous date range is selected. |
| Cancel Total | Integer and currency | Number and monetary amount of cancels |
| Xfer in (=Checks Transferred In*) | N/A | N/A |
| Xfer out (=Checks Transferred Out*) | N/A | N/A |
| Error Corrects | Integer and currency | Number and monetary amount of error corrects |
| No Sale | Integer | Number of no sale transactions |