Description |
Fields |
Check Details
Much of the information required by Aspect can be supplied in the form of a detailed check journal. The check journal should include all the information necessary to reproduce any check.
Aspect’s daily sales report, sales summary reports, journal reports and sales mix reports can all be created with information supplied by the check journal.
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1. | Transaction number |
2. | Check number |
3. | Revenue center |
4. | Date/time that check was opened and closed |
5. | Employee that opened / closed the check |
6. | Quantity, price, ID, department and category of each menu item sold |
7. | Amount and ID of each discount applied to the check |
8. | Quantity, amount, ID and menu item ID of each comp applied to the check |
9. | Amount and ID of each tender applied to the check |
10. | Quantity, amount and ID of each void applied to the check |
11. | Amount and ID of each tax applied to the check |
12. | Change given |
13. | Number of guests |
14. | Room number if applicable |
15. | Account number if applicable |
16. | Table number |
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Comp Descriptions
Number and description of each comp type. For example, 1-Overcooked, 2-Didn’t Like, 3-Manager Comp, etc.
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1. | Comp Number |
2. | Comp Name |
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Department Descriptions
Number and description of each department. For example, 1-Food, 2-Bar, 3-Retail, etc.
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1. | Department Number |
2. | Department Name |
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Discount Descriptions
Number and description of each discount type. For example, 1-Senior Discount, 2-Employee Discount, 3-Birthday, etc.
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1. | Discount Number |
2. | Discount Name |
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Employee Records
At a minimum, a name, job code and pay rate are required for each employee. Normally, an employee number will also be supplied.
The other fields listed here will be imported if they are available.
Each employee may be associated with up to 6 job codes and pay rates.
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1. | Employee Number |
2. | Address – Street |
3. | Address – City |
4. | Address – State |
5. | Address – Zip |
6. | Date of Hire |
7. | Date of Birth |
8. | Date of Termination |
9. | Emergency Contact |
10. | Emergency Phone |
11. | Federal Deductions |
12. | First Name |
13. | Job Code (1 – 6) |
14. | Job Code Rate (1 – 6) |
15. | Last Name |
16. | Marital Status |
17. | Middle Name |
18. | Payroll Number |
19. | Phone 1 |
20. | Phone 2 |
21. | Sex |
22. | Social Security Number |
23. | State Deductions |
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Employee Time Clock
A clock in time, clock out time, job code and rate are required for each shift.
Net sales and total tips should also be supplied to produce a complete payroll timesheet.
All other fields are optional.
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1. | Cash Tips |
2. | Charge Tips |
3. | Charge Sales |
4. | Check Count |
5. | Clock-In Time |
6. | Clock-Out Time |
7. | Covers |
8. | Dining Time |
9. | Discounts |
10. | Entrée Count |
11. | Gift Certificates Sold ($) |
12. | Gift Certificates Redeemed ($) |
13. | Job Code |
14. | Net Sales |
15. | Net Tip Transfers |
16. | Pay Rate |
17. | Table Count |
18. | Tax Collected |
19. | Total Tips |
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Gift Certificate Descriptions
Number and description of each gift certificate type. For example, 1-$10 Gift Cert, 2-$20 Gift Cert, 3-$30 Gift Cert, etc.
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1. | Gift Certificate Number |
2. | Gift Certificate Name |
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Job Code Descriptions
Number and description of each job code. For example, 1-Server, 2-Host, 3-Busser, etc.
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1. | Job Code Number |
2. | Job Code Name |
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Menu Item Descriptions
Number, name and price of each menu item. For example, 1-House Salad, 2-Club Sandwich, 3-Screwdriver, etc.
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1. | Menu Item Number |
2. | Menu Item Name |
3. | Menu Item Price |
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Menu Item Sales
Menu number, quantity and price of each menu item sold. This information can be imported from a check journal if supplied.
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1. | Menu Item Number |
2. | Number Sold |
3. | Sale Price |
4. | Total Sales |
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Paid-In Descriptions
Number and description of each paid-in type. For example, 1-Uniforms, 2-Vending Income, 3-Cash Reimburse, etc.
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1. | Paid-In Number |
2. | Paid-In Name |
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Paid-Out Descriptions
Number and description of each paid-out type. For example, 1-Misc Food, 2-Cleaning Supplies, 3-Auto, etc.
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1. | Paid-Out Number |
2. | Paid-Out Name |
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Revenue Center Descriptions
Number and description of each revenue center. For example, 1-Bar, 2-Dining Room, 3-Patio, etc.
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1. | Revenue Center Number |
2. | Revenue Center Name |
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Sales Totals
Fields required to calculate net sales, gross sales, charges, discounts/comps and a deposit due should be provided.
When possible, figures should be broken down by department and by revenue center.
This information can be calculated by Aspect if a detailed check journal is supplied.
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1. | Net sales by department and/or category |
2. | Voids by department and/or category |
3. | Comps by department and/or category |
4. | Discounts by department and/or category |
5. | Tax by department and/or category |
6. | Tenders by type (Charges, house accounts, gift certificates) |
7. | Tips by tender type |
8. | Paid-outs by type |
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Tax Descriptions
Number and description of each tax type. For example, 1-Tax 1, 2-Tax 2, 3-Tax 3, etc.
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Tender Descriptions
Number and description of each tender. For example, 1-Visa, 2-Mastercard, 3-Amex, etc.
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1. | Tender Number |
2. | Tender Name |
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