The two largest expenses any restaurant incurs are labor and inventory. Your POS system should add a new level of control in both areas. Prep planning based on sales forecast and history is one new key to controlling food cost and minimizing waste.
It’s usually apparent at the end of the day when you have over- or under-estimated sales and prep requirements. But with the right tools and systems in place, much of this food waste can be avoidable.
The SpeedLine point of sale system, for example, will recommend a food preparation plan based on historical sales and manager input. This prep plan tells even your newest prep staff how many mushrooms to chop or crusts to pre-sauce before the dinner rush.
The result? At the end of the night, there is less waste and more profit.
The POS system should integrate historical data with automated planning tools. For instance, some point of sale systems can break down projections by day part or hour and by order type, such as dine-in or delivery. These systems then predict prep requirements for each prep period throughout the day, producing a detailed plan for morning and afternoon prep (or your predefined day parts).
If your concept includes a buffet, accurate prep planning becomes even more critical. A POS system that also projects buffet usage, prints a prep template for the buffet, and tracks actual buffet usage in inventory, can shave points off your food cost at the buffet.
For more on this, check out 4 Ways to Use Your POS to Run a More Profitable Buffet.
If you are evaluating POS software, include a thorough review of forecasting and prep planning capabilities in your evaluation. Even small time-savers, such as printable make-ready-discard slips, can impact ongoing efficiency and total cost of ownership.
SpeedLine user? View a tutorial on prep and buffet planning.
Pizzerias have a unique edge during the holidays: Hectic shoppers aren’t necessarily looking to dine out, but they are looking for a no-hassle dinner for their families on busy nights when holiday shopping has chewed up too many free hours. Pizza is often the order of choice. Read more
From labor scheduling to security, performance management to training, effective employee management is critical.
Scheduling effectively. Scheduling to meet labor targets is often the first challenge. With differences in employee availability and varying traffic, there can be a lot of guesswork involved. The result may be an inefficient schedule that’s costing you money.
From forecasting and scheduling to menu management and inventory, a restaurant manager’s job is never done. But the technology at the counter can help make it easier. Today, we’ve compiled a list of key things to watch to ensure an efficient and profitable day. Read more
With the holiday season already upon us, bringing in business is a top priority for every restaurant operator. In many areas, business can be slower this time of year; wallets are tighter, and consumers are planning meals at home to save a buck or two. Back in October, we shared some pre-season tips for holiday marketing with “12 More Fridays Until Christmas: Holiday Restaurant Marketing Ideas that Work.”
Plans lined up for the holiday season? Here are some last-minute tactics to step it up. Read more
Smart operators know that healthy eating is driving restaurant selection today. And with new nutrition labelling requirements coming soon, more consumers are actively looking for healthier menu options.
In another from the archives post, we look at portioning and how restaurant operators can use their POS to ride the health eating trend profitably, by promoting new, healthy menu items and controlling usage and food cost. Read more
Bar service can increase profits and attract more customers to your restaurant. But for real success behind the bar, your point of sale system must be able to keep pace with fast moving sales, while keeping cash secure and increasing customer spending. Today’s post focuses on POS tools that help with the bar side of your business. Read more
Errico Magnoli has been around the restaurant industry for a long time. As a young boy, he would work at a relative’s restaurant on summer breaks, and at the tender age of 12, he learned to make his first pizza.
His late father, very much aware of the hard work Rico (as his family and friends call him) was doing for someone else, encouraged him to open his own place, and in 2014 Rico made that wish come true when he opened the doors to Uncle Rico’s Pizza.
Looking for new ways to increase traffic in your restaurant during a slow lunch? From specials and promotions to social media marketing, there are key areas you can focus on that can help, without breaking the bank. Read on for 7 ways to increase business at lunch.
The weekday daypart from 11 a.m. to 2 p.m. provides an opportunity to attract business lunches, workers on lunch break, and lunchtime catering business. If you aren’t doing anything to encourage this type of business, you’re missing out on a significant profit opportunity. Try implementing any or all of these tactics to draw business diners. Read more
In the last few years, every restaurant has had to come to terms with tight pocket books and rising operational costs. Staying on top of every penny is a priority. Today’s post takes a look at ways you can use the POS system to drive ticket size and profits.
Script upselling. Do your staff naturally take advantage of opportunities to upsell? Depends on who takes the order, right?
Not always. Restaurant operators who script upselling prompts into the order-taking process at the point of sale see a sizable increase in average check size. Read more