| 1. Name of Establishment |
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3. Type of Service: |
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| 2. Contact Name |
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Table Service |
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| Address |
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Quick Service |
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| Telephone |
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TO/GO Delivery |
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| Fax |
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Buffet |
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| Email |
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Bar/Pub |
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| Cell/Home |
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Other |
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| 4. Size |
sq. ft. |
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| No. of Tables/Seat |
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| 5. Sections |
(ex. rest, lounge, patio, party, deli...) |
| 6. Existing POS Type |
(DOS/Windows) |
| Age |
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| 7. No. of Order Stations |
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| Office Station |
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| 8. Style of Cuisine |
(e.g. Chinese, Family, Bistro, Elegant, etc.)
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| 9. No. of Shifts |
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| No. of servers/shifts: |
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| No. Bartenders/shift: |
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| 11. Server Bank Cashier: |
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| 12. Labor Scheduling and Time Clock
Required:
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| 13. No order printer/prep. locations:
OR |
| No. of Kitchen Printers: |
(i.e.: hot prep., cold prep., bar etc.) |
| 14. No. of Menus: |
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| No. of menu items: |
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| 15. Comments |
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