Hi folks,
I think some of you sell food and beverage in Tessitura. This is something we are about to start and I think I have it mostly figured out, but wanted to post here to see if anyone else had some thoughts or different ways of doing.
Let me know what you think :) I haven't setup much yet, so still have time to make changes!
Production Season - CAFÉ
Performances - 1 per each 'category' of items we are offering (ie: Beverages, Food, Add-ons, etc..)
Price Types - Variety in each 'category' such as Coffee, tea in Beverages; Cookie, muffin in Food
Price Zones - to Define sizes in options such as Coffee, Tea, etc...
My current thought is to only have a single performance for the full year...but I am so used to building one for every single day...that I am not sure if that's a good call. But it seems excessive to build 365 of each category. Thoughts?
Also, I was trying to cut down on price types a bit, and considered making one performance per item and instead using price types that are more general like 'small' or 'item' to avoid having tons of price types to manage. So for example under 'Coffee' performance there would be 'small' 'medium' 'large' price types and under 'Cookie' performance there would be 'item' price type. But this doesn't work at all if I want one of these per day so I moved away from it...but it might be a better option?Anyways, this is a bit all over the place, but hoping it might spark some thoughts or ideas.(PS: I also posted this in the Canada Community, sorry if you therefore are seeing it twice)
Hi Derrek,
Sorry had meant to let everyone know on our user chat to please contact me if you have any questions on our setup for food and beverage in Tessitura. I do have a document on our setup. We have changed it up overtime and have combined some of our performances combining some food with beverages. We changed it up based upon the ease of use for the cashiers and the setup of the quick sale/ touchscreen. The initial setup does take time but once setup it is easy to administer. We have also since introduced liquor menus which we have their own production season and performances. This does allow us to do some COGS calculations separately in the back end as well it is really easy to report on with this setup. Our key learning was the setup of the facilities - you do need a seat for each item sold within the performance so based upon how much you sell one performance may not work well. We have around 13 different locations with 5 or 6 of them open all year and others open seasonally (especially this past year)
I have a document that I had done up when we first got setup and will be happy to email it to anyone who is interested. I have included the outline of the setup and the document has examples of all of the setup with screen shots including a copies of the receipts and quick sale screens.
If anyone has any questions please let me know or if you would like a copy of the document
Thanks,
Brenda
SETUP
Facilities:
Created different facilities to reflect the number of items that would be sold out of a location in one performance (day). These all write to the seat table so it is important to not build too large if have many performances.
Example screen shots of the facilities:
PRICE TYPES
We created price types for each item that we charge for. Could use a combination of price types and pricing zones but we have gone with just price types.
We do utilize the price templates
MODE OF SALE
We have created modes of sale for each location (this is for the quick sale screens as well as different items are sold at different locations)
The MOS is set to not have the tickets printed (don’t need a ticket for each item)
CAMPAGN / APPEAL/ SOURCE / TAX
Setup campaign, appeal & sources
Setup fees for the GST
PERFORMANCE/PRODUCTION SETUP
Title: Concessions
Productions: each location is setup as a production
Production Season:
Depending upon the number of items (menus) the location has will depend upon how many Production Season are created. We have broken them up for ease of selling but could setup one season with all the items. Following are examples of our larger locations.
PERFORMANCES
Created for each day open
Note: time is set to the end of the day (the last time the performance can be sold)
All these items can be sold on the Quick Sale Screen – each location as its own screens
Examples of the screens:
The receipts have custom elements. We had Tessitura consulting add the elements to the system. The design of the receipt is done in ticket design once the elements are available. The printer is a BOCA receipt printer. (We have these at our concessions locations and the BOCA ticket printers at our gates and guest relations)
Brenda's caveats about facility size and number of seats are excellent, and it prompted me to make a plug for two tools for large facilities such as food and beverage or admission:
The Seat Purge Procedure is an optional database maintenance procedure that you and your database admin team can review and use ad-hoc if desired. It's not meant to be scheduled routinely, but more as a clean-up every year or two. Test thoroughly in your test system first, because there is no undo!
The Suppress Unsold Keyword should be applied to any products that don't require capacity calculations in Analytics. This will speed up your Analytics load times.