Point of Sale in the Restaurant Industry
Point of Sale (POS) Systems have transformed the restaurant industry. Their accuracy has significantly cut down operating costs and mistakes due to human error and has increased the accuracy of customer orders. No more taking orders on a piece of paper and walking the order back to the kitchen!
Topics: Restaurant Operations
Not everything that can be counted counts, and not everything that counts can be counted.
- Albert Einstein, Renowned Physicist
So Much Data to Manage
Restaurants generate a lot of information. Think about it. On a daily basis you’re collecting every item ordered on every guest check, every punch in/out of every employee, every receipt of materials, every entry in the log for deposits, etc. It’s a lot to process to gauge restaurant profitability! So how do you manage all that information? One way is to summarize the information across 5 restaurant reports: Daily Sales, Product Mix, Theoretical Food Cost, Labor Actual vs Schedule, Daily Cash. But when you summarize data you run the risk of losing many specifics and the granularity of the data.
Topics: Restaurant Profit, Restaurant Operations
Whether you own 1 restaurant or 100, there’s no eluding the fact that you have a slim restaurant profit margin. Like… razor thin. Each and every week you or someone on your staff breaks down the numbers to try and find ways to control costs, cut back labor hours, manipulate ingredient specs, etc. with the ultimate goal to pad the bottom-line and increase profitability. It’s perpetual and it’s always something different that changes the outcome and affects your restaurant profit margin. Whether it’s the price of wheat or employee turnover, your numbers will be modified to a slight, but noticeable degree.
Topics: Restaurant Profit, Restaurant Operations
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