In order to finish an operating day, Before Posting reports should be printed and necessary edits completed. The day should then be posted and After Posting reports should be printed in order to reflect any necessary changes. you may also choose to cancel/abandon an operating day.
| Before Posting Reports |
| Post Day |
| After Posting Reports |
| Cancel/Abandon Day |
From the Point-of-Sale tab, locate Finish Day in the ribbon.
Before Posting Reports
Before Posting reports allow you to review required reports prior to posting the operating day. Review of these reports will assist in catching and correcting any issues and lower the possibilities of reopening a past day in order to make corrections.
Your District determines which reports are required for you to review/print and at which point during the day those reports need to be completed as noted in the Checklist. You may choose to run any additional available reports.
Step 1: Locate and click on Before Posting Reports from the ribbon or Print Before-Posting Reports from the checklist.
Step 2: Reports required by your District are checked off by default. You may choose to print additional reports by placing a checkmark in each report box. When you are done, click Ok.
In the Print Preview window, select the appropriate action.
| 1 | Search - Allows you to search the report(s) for specific text. |
| 2 | Open - Allows you to open an existing saved report. |
| 3 | Save - Allows you to save the report(s) to a local or network drive. |
| 4 | Print - Opens the Print window to select a printer and establish print options. |
| 5 | Quick Print - Automatically prints the report to the default printer. |
| 6 | Page Navigation Arrows - Allows you to quickly navigate pages or to the beginning or end of the report. |
| 7 | Export - Allows you to select a format type in which to export the report. |
| 8 | Close - Closes the Print Preview window. |
The Line Details report shows the meal type, batch number, serving line name, time the meal was served, customer the meal was sold to, customer's meal status, item/adjustment description, purchase type, meal/item cost, amount tendered by customer, total meals sold in a batch, batch meal cost total, batch amount tendered total, meal cost total, and meal amount tendered total.
The Meal Summary report breaks down meals by item (item description, count, item cost, cash tendered, prepaids used), item category (category description, count, item cost, cash tendered, prepaids used), adjustment summary (adjustment description, count, amount) and provides a summary of all meals.
The Initial Summary report provides details of meals and breaks the compiled information down to show the line number/description, the number of each meal status types, at cost counts, a la carte counts, total meals served, total cash collected, and variance amount.
The Adjustment Details report shows transaction details affecting deposits (payments and refunds) and non-deposits (corrections and transfers). The transaction date and time, user completing the transaction, customer POS ID, customer name, amount, check number/check date (if applicable), and transaction totals are included in the report.
The Amount Tendered report displays amounts paid for each meal. The POS ID, meal benefit category, customer name, check number/date (if applicable), and amount is displayed for each monetary transaction. Additionally, line totals, meal totals, and total amount collected is displayed.
The Double Card Usage report displays customers with multiple sales during a meal serving.
If meals have been sold for a different operating day other than the current day, those transactions will appear as well if they have not been skipped. Click on the links to review Questions about Posting in the Tips and Troubleshooting for instructions on how to handle various posting situations.
The Function Key Sales report reflects any sales that occurred during the session through pressing one of the function keys (F1, F2, F3, etc.).
The Cash Drawer Report shows a summary of each starting cash, tender counts of cash and checks, miscellaneous cash, total amount tendered, and overages and shortages for each batch. Totals for all batches are displayed as well.
The Reimbursable Meals Served report breaks down any reimbursable meals served by the customer and include the student number, customer name, price category, and meal the customer received. Meals are totaled by price category and total amounts of reimbursable meals sold.
The Void and Edit Comments report displays the batch number, serving line, user, student number, student name, type of change, and comments as to why a change has occurred when voids and edits have been made.
The Multiple Transactions per Meal report reflects any customers which have had multiple transactions during a meal. The report displays the POS ID, customer name, meal, time the transaction occurred, the line number, cashier name, purchase/adjustment description, price of item/meal, and amount tendered.
The At-Cost Meals report displays any meals which were sold at-cost. The serving line, transactions date, customer, item description and item cost are displayed and the total at-cost transactions.
Post Day
An operating day should be posted after all transactions for an operating day have been completed. After-Posting Reports cannot be printed until an operating day has been posted.
On occasion, an operating day may not be able to be posted. You should also review Questions about Posting in the Tips and Troubleshooting to complete different processes.
Step 1: Locate and click on Post Day from the ribbon or Post Operating Day from the checklist.
Step 2: Complete the Post Operating Day procedures.
It may not be necessary to complete procedures in all available tabs. If you are unsure which procedures you need to complete, contact your supervisor or Central Office staff.
Bank Deposit - Complete Bank Deposit details.
- Cash Receipts - Enter cash amounts in the Bank Deposit tab.
- If no cash was received, click No cash was allocated today.
- Totals - Click the ellipses
icon to open the Tally Checks window. The Total Cash amount is calculated by entering figures in the Cash Receipts area.
Review check transaction details including the transaction date, customer name, amount of check, check #, check date, cashier who accepted the check, and comments. You may ship a check from posting by unchecking the cell for the correct transaction.
- Bank Deposit - Complete Bank Deposit details (if applicable).
- Bank Deposit - Complete Bank Deposit details (if applicable).
Daily Figures - In the Daily Figures tab, review the transactions and make necessary changes. Once you have reviewed the daily figures, click Reviewed in the top right-hand corner.
If you post the operating day for more than one school, use the drop-down arrow to select the other school, review, and click the Reviewed box for the additional schools.
Expenses & Revenue - In the Expenses & Revenue tab, complete any necessary revenues or expenses that will be included in the daily deposit. Income and expenses recorded in daily posts include vending machine expenses/income and unexpected food purchases such as milk or bread.
Incomes and expenses recorded when posting an operating day are not reflected in the profit/loss report.
Labor Hours - Enter total labor hours for each meal. Labor hours are totals of all personnel who worked to prepare and serve a meal.
Misc Counts - Enter Miscellaneous Counts. Miscellaneous Counts are established for full cost meals in which the cafeteria receives reimbursement (e.g. a detention center).
POS Batches - Click the Review button to open the Edit/Review POS Batches window and review batch information.
After Posting Reports