OrderMate Buyers Guide - PossumIT

Hospitality

the new way to do business

THE INDUSTRY

A NEW WAY TO DO BUSINESS

No restauranteur said being a Being a ‘hands-on’ operator who
hospitality operator is easy. Recent is involved all the time means you
media coverage makes restaurants spend little time away from the
look glamorous and chefs like venue and your staff become your
hospitality royalty. ‘family’.
The reality is far from what’s shown
on the screen. The staff and food
costs are factors that continuously
cut into the business’ bottomline.

Hospitality Handbook | Solving The Pains of the Industry 1

Hospitality solutions developed We have seen the hospitality Like your diners, our customers
by hospitality professionals. landscape change dramatically. expect that same level of service
However what remains unchanged when it comes to Point of Sale. Our
Live and love for the industry. is the drive to create long lasting premium customer service across
positive dining experiences for the teams ensure our operators are
the customer. partners with us for the long term.

2

THE ‘KA-CHING’ EFFECT

TAKE CARE OF YOUR BOTTOM LINE

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Consistency =
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Time reporting is
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By automating all areas of your 11 22 33 ++
business you can dramatically 44 55 66 --
reduce the everyday costs of

the hospitality industry.

Hospitality Handbook | The Ka-Ching Effect 4

WHY ORDERMATE?

OUR OPERATORS ARE INDUSTRY PROOF

We Will Grow Built for Australia s
With Your Business
Australian owned and We Love Hospitality
Developing what our developed, our software
customers want, for an is designed to cater to All OrderMate staff are
ever changing market. venues large and small. recruited with hospitality
experience and have worked in
the industry for many years.

Multisite Capable L G “I have seen many systems
in the market, both locally
Cloud-based head office Our Team 24/7 Support and overseas and none are
reporting and administration easier to use and teach staff
We have a dedicated We provide around the clock especially in an industry
for groups & franchises support team who will nation wide support to all of with increasing staff turn-
manage your ongoing over. This was critical to me
our valued customers.  and the ongoing success of
relationship. my business.”

Hospitality Handbook | Points of Difference - Johnny Di Francesco

5

HOSPITALITY INDUSTRY FAVOURITE

REVOLUTIONISING OPERATIONS AROUND THE WORLD

hello

Globally Available Multi-Lingual Multiple World Firsts Catering to All

Our solution Our solution is deployable By staying ahead of the curve, Our software can be 
is available globally. Our in multiple languages we hunt out emerging partners customised and built from
objective is to grow into an the ground up to match your
internationally recognised removing obstacles with and develop integrations to needs. Not one size fits most.
new staff and managers, provide the best POS offering Developed for your business. 
brand by 2020.  creating a seamless service.
on the market.  

Hospitality Handbook | Points of Difference 6

THE HOSPITALITY ECOSYSTEM
BY ORDERMATE

THE BUILDING BLOCKS OF ORDERMATE

WaiterMate Tablets by OrderMate OfficeMate Cloud-Based

Front of House Handheld ordering: Back of House Our software modules,
the turn key solution that Control Centre and Multisite
The front end of POS: Back of House Software:
the main portal of POS that helps you take orders the full suite of reports as reporting, are accessible
staff and management use at the table faster.  well as the ability to make from anywhere. Out of the
modifications to the menu.   business, not out of the loop. 
on a everyday basis. 

Hospitality Handbook | The Hospitality EcoSystem 8

FRONT OF HOUSE: WAITERMATE

As the name suggests this aspect 9
of our software is there to help the
waiter get their job done with
swiftness and ease. The only tool
that is needed to get through
the day to day operation: from
initial clock on of staff, to simple
reconciliation, it can all be done
through WaiterMate. 

Hospitality Handbook | WaiterMate Benefits

Modular Design Quick Pay Customisable Tables Integrated Eftpos

Switch between table Serve customers faster than Rearrange table layouts Link your EFTPOS
ordering, bar and counter ever before, with payment on the fly, modifying with the Point of Sale to
your current layout to minimise double handling
service, phone and and change amounts at
online, with ease. your fingertips. accommodate reservations. and mistakes.

Multiple Dining Locations Monitor Table Progress Easy to Use Buttons Table and Bar Orders

Move between locations Track each table’s progress Identify different items Transfer table orders to
within your venue, throughout the dining by images or logos, bar tabs, as well as the
reverse: never lose track
filtering different areas experience, allowing you allowing for a universal
with an easy tab system. to prompt customers with user-friendly experience. of your customers.

drinks or dessert at the 10
appropriate time.

Hospitality Handbook | WaiterMate Benefits

TABLETS BY ORDERMATE

FASTER ORDERING, SMOOTHER SERVICE. ITS A WIN-WIN.

Hospitality Handbook | Tablet Ordering Benefits 11

iPAD TO iPAD
COMMUNICATION

PRINT
KITCHEN
DOCKETS

Mini terminal on the go. RECEIPTS “We save two minutes at
PRINTED TO every table and our average
Leave the ordering solution to us and let your PAY THE BILL sale has increased due to
staff focus on providing customer service. my staff using iPads on the
PRINT DRINK floor.”
DOCKETS TO
- Yianni Passaris
THE BAR
12

FUNDAMENTALS: SMALL THINGS

PROVIDING A SERVICE A STEP ABOVE

o % Split Bills

Surcharges Discounts Big group of friends? Everyone wants
to pay their way? Not a problem.
Automatic application of surcharges Gives flexibility and accountability Whether its % value, $ value or even
on specific items or on designated around discounts. From unfortunate specific items - these can be grouped
days like public holidays, ensure operational errors to corporate and paid off. 
your staff can concentrate on structured discounts, your business
serving customers.  can track when and how they are 13
applied.
Price Levels
Bx3
Triggers can be set up to kick on a
price level to accommodate happy Live Stock Countdown
hour specials or even members
benefit pricing in the blink of an eye.  Running low on a specific stock item?
By entering how many units remain
of the stock item all departments can
be on the same page. 

Hospitality Handbook | WaiterMate Benefits

“ OrderMate is . It’s “Pho nom”-enal!
- David and Jerry Mai, Pho Nom

14

ORGANISED PREP AREAS

FLEXIBLE PRINTING OPTIONS

Handles a busy kitchen like clockwork.
Printer locations can be set up throughout the
venue to ensure seamless communication.

Kitchen Printer PIZZA Grill Printer
PRINTER
TABLE ACCOUNT 2 Rib Eye 400gm
GRILL 1 Medium
Service: Leigh PRINTER + Mushroom
Covers: 2 1 Rare
DESSERT + Pepper
Table Inside 10 PRINTER

*First Course* PIZZA ITEM
1 Margherita Pizza
1 Anti Pasto Platter
1 King Fish Ceviche DESSERT ITEM
1 Biscuit Eclaire
*Second Course*
LARDER ITEMS
1 Margherita Pizza 1 Anti Pasto Platter
2 Rib Eye 400gm 1 King Fish Ceviche

1 Medium
+ Mushroom

1 Rare
+ Pepper

17-08-2015 8:47 PM No.1
*Dessert Course* Printer Notifiers
Ensure all food gets made
1 Biscuit Eclaire

17-08-2015 8:47 PM No.1 and sent out simultaneously:

timing to a ‘T’.

LARDER 15
PRINTER

GO PAPERLESS

PREP TOUCH SCREENS

Bump Orders & Strike Through Summary List Holding Dockets

Once made, bump it off. Keep staff By grouping together total items staff Ensures the the items ordered come out
focused on orders to be made. can predict how many of each will be piping hot and at the highest level of
freshness. Not before and not after. 
made in the next batch of orders. 

16

TIME & ATTENDANCE

TRACKING & RECORDING YOUR STAFF HOURS

FIngerprint Login CLOCK ON JA 6:00 AM - 10:00 AM JA 6:00 AM - 10:00 AM
RJ 9:00 AM - 12:00 AM RJ 9:00 AM - 12:00 AM
Fingerprints are unique. CLOCK OFF BR 8:00 AM - 2:00 PM BR 8:00 AM - 2:00 PM
True staff security at AH 1:00 PM - 8:00 PM AH 1:00 PM - 8:00 PM
its best. Clock On Clock Off
OfficeMate Reporting Payroll Integration
Allow staff to easily clock
on and off within the sytem Cross check logged Integrates with third party
times to enhance accuracy payroll/rostering systems. 
and minimize mistakes in
17
staff costs.

Hospitality Handbook | Point of Sale Roster Integration

SECURITY & STAFF TRACKING

TAKE CONTROL OF STAFF ACCESS

There are many different ways to secure your system
with OrderMate, from thumbprint sign-in to traditional
swipe card access. Staff are the biggest cost to the
business and the biggest security risk to the business.
It’s important to stay on top and keep track.

PIN Wristbands Transaction Journal Restricted
& Swipe Cards Permission Levels
A unique Private All operations are logged
Identification Number is given Staff use a proximity reader therefore delivering a Certain highly sensitive
to login with a wristband, or complete history of all reports and specific actions
to each staff member and actions. within WaiterMate may be
keyed in the login screen. swipe their card using the off bounds and only offered
MSR reader on the side of
to key staff.
the screen.
18

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Hospitality Handbook | MMaarrkkeettiinngg BBeenneefifittss
Hospitality Handbook | 21
19

CUSTOMER FACING SCREENS

Educate your customers on promotions and specials while they are waiting to pay. 
20

INTEGRATIONS OrderMate partner with
the industry leaders in
WE ARE THE SPECIALISTS integration, developing
long term relationships
RESERVATIONS with our third party
PAYROLL partners to ensure we
give our customers
ROSTERING the best solution on
the market.
ACCOUNTING
PAYMENTS

DIGITAL 22
SIGNAGE

MARKETING
& LOYALTY

ONLINE
ORDERING

CCTV

Scales
Hospitality Handbook | OrderMate Integrations

THE CONNECTIONS

The Integration Specialists Partners with OrderMate Online Ordering and Self Service

At the heart of all things hospitality is We believe our suite of network The future of Point of Sale is the ability
the Point of Sale Solution. Rather than partners and integrations amplifies for customers to place their own order.
our package offering to operators. No middleman. Complete customisation
re-inventing the wheel, we develop Operators can look to OrderMate as
long term relationships with our third to their order. We believe this is the
party network to ensure we give our a one stop shop. most efficient way to complete an order.

customers the best solution on
the market.

23

TAKEAWAY AND DELIVERY

Reach a wider audience by
providing alternative offerings
to your loyal customer base.

MATT

10 Second Order Driver Tracking Google Maps Phone & Online Ordering

Regular orders linked to Order can be batched off Easy look up of Customers can use various
the customer database to drivers with ease, with addresses to dispatch platforms to submit their
summary of total revenue orders in similar zones order. Our solution enables

reconciled easily. operators to accept all
channels of ordering.
Hospitality Handbook | Delivery and Online
24

lower fees Synchronisation increased No lost
of menu accuracy orders

Online & Self Service Ordering

Hospitality Handbook | Online & Self Service Ordering “We now process all
of our takeaway and
delivery orders through
OrderMate Online which is
seamlessly intergrated with
our OrderMate solution.
This has cut down our
costs and streamlined the
ordering process across

the business.”
- Jono Spragg

26

PAYMENTS

SUBHEADING

Hospitality Handbook | Marketing Benefits 4273

PAYMENTS PLUS

ALL THE WAYS YOU CAN PAY

However you choose to
charge your customers
we have got you covered:
OrderMate POS ensures
this stage is as trouble
free as possible.

Confirm Transaction

Amount: $74.50
Tip: $8.00
Total:
$82.50

BACK OK

Hospitality Handbook | Payment Integrations CREDIT
DEBIT

28

REPORTING
IN WAITERMATE

29

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BACK OF HOUSE: OFFICEMATE
YOUR WINDOW TO ACCESS EVERYTHING ANALYTICS

FOOD

DAILY SUMMARY BY CATEGORY BEVERAGE

SALES BY LOCATION BISTRO
& TAKINGS BAR
ITEMS SOLD
MODIFIER REPORT YEAR ON YEAR
STAFF SALES HOURLY SALES

BACK OF HOUSE AUDIT DISCOUNT REPORT
TRANSACTION JOURNAL
OFFICEMATE REFUND REPORTS

STOCK USAGE COGS BY AREA
BY PERIOD ON HAND ITEM GP
31

REPORTING WITH OFFICEMATE

BACK OF HOUSE ADMINISTRATION

Menu Modifications Reporting & Stock Management

Daily special? Not a problem. Extensive reporting capabilities
Modify menu items in a flash.  allowing accurate forecasting, and
access to detailed historal data.

i Reconciliation The back of house reporting is
also incredibly thorough and a tool
Manage customer database By completing this process it ensures we draw on constantly in order to
that all cash at the end of the shift assess all aspects of our business
By building a solid database, your is accounted for and any possible and how we can constantly improve.
business can market to them and variances can be identified with ease. OrderMate ticks all the boxes. It is
retain them as a loyal customer for everything we could want from a
many years to come. POS system.

HBousypeirtsalGituyidHean|dbCouorrken|t OToffpiciceoMfaDteisBcuesnseifoitns - Stephanie Edgerton

382

STOCK CONTROL searching for items

STOCKTAKES ARE FINALLY EASY counting items

Handle stocktakes while the Fifth Leg Chardonnay
business is in operation - no need cases
to close for the service. StockMate
can scan barcodes or use the
search function to find items.

West Cape Riesling
Willow Bridge Sauvignon
Xanadu Chardonnay
Chalkers Crossing Semilli
Hunter Valley Semillon
Bleasdale Pinot Gris
Margaret River Sauvignon
Vasse Semillon Sauvigno
Primo Estate La Biondina
Tomich Wing Adelaide

33

STOCK CONTROL

COMPLETED WITH EASE & EFFICIENCY

Menu Item Stock Item

Stocktake automates your stock
depletion, with increased accuracy.

LONG ISLAND ICE TEA“The Back of House OfficeMate is
easy to use and assists me with
completing my integral daily 384
tasks. The stock control features
of suggested ordering, invoice
creation and integrated barcode
scanning ensures stock remains
continuously streamlined.”

- Jack Sotti

HBousypeirtsalGituyidHean|dbCouorrken|t STotopcick oCfoDnitsrcoul sBseionnefits

CONTROL CENTRE

LIVE SALES DATA: BUSINESS VITALS IN YOUR HAND

YESTERDAY COMPARED
TO PREVIOUS WEEK

COMPARED TO THE
SAME TIME LAST WEEK
LAST WEEK’S
TOTAL SALES

LAST MONTH’S
TOTAL SALES

385

BUSINESS VITALS. IN A HEARTBEAT.

Run your business with
the flexibility to make
decisions on the run.

386

HEAD OFFICE REPORTING

MULTIPLE VENUES. ONE REPORTING PORTAL

[email protected]
[email protected]

[email protected]

LIVE DATA FROM EACH STORE

Menu Coupon Loyalty
Management Management

Hospitality Handbook | Head Office Benefits 37

THE HOSPITALITY EXPERIENCE

When all is said and done, the idea of thanykou
meeting up with friends and family to
enjoy a beautiful meal is what we have
strived to accomplish for generations.
Above everything else the beautiful
meal is what we aim to achieve.

Hospitality Handbook | The Hospitality Experience 38

www.possumit.com.au [email protected] (08) 8180 0602