| Here's One Good Reason Why You Should Use A | | | | then can track ideal usage based on those recipes |
| Point of Sale System | | | | and the restaurant’s actual sales. |
| One important key to running a profitable restaurant | | | | This software can aslo track product usage in |
| is managing the controllable costs, such as food, labor | | | | situations where some orders is not in line with the |
| and supplies. Of those, it seems the toughest cost to | | | | standard recipe. The operator then can do a physical |
| control is food. | | | | inventory and generate reports comparing that |
| Simultaneously monitor portion sizes, prevent theft, | | | | inventory with the calculated ideal usage in order to |
| watch waste and order efficiently should be done in | | | | spot variances. The software can also be set up to |
| order to manage food costs effectively. | | | | track as many items as the operator wants. |
| Inventory software will help you identify accurately | | | | Generally in restaurants, their top 10 items 80 |
| where your food costs are out of line. Using | | | | percent of their food cost problem. And you can |
| inventory control software will typically save you 1 to | | | | schedule nightly counts of key items and weekly or |
| 2 percent of sales, and could save you much more. | | | | even monthly counts of some other items. |
| And it’s savings that drops straight to your | | | | With just one item, over-portioning by 1 ounce per |
| bottom line as profit. | | | | order could cost a restaurant hundreds of dollars a |
| A POS-based inventory control system operators can | | | | month. If an item is running $1.67 per pound, |
| spot and solve food cost difficulties that might not | | | | eliminating over-portioning on 100 orders per day for |
| become visible by simply focusing on portion control. | | | | 30 days could add up to more than $300.00 in |
| When your staff knows that the system is keeping | | | | savings or $3600.00 per year! |
| track, it discourages both waste and theft. | | | | Better tracking and controls also helps an operator |
| When experiencing food cost problems, a | | | | reduce the amount of stock they keep on hand, |
| restaurateur will mostly learn this lesson after a week | | | | reducing waste and freeing up cash for other things. |
| of using inventory control software. | | | | By carrying too much inventory could cause a loss of |
| In his restaurant, he can be portion controlling, yield | | | | between 2 percent and 5 percent on an average |
| testing and performing physical inventory, but it | | | | operator’s profit-and-loss statement. |
| wasn’t until he uses an inventory software | | | | According to one of our clients it was a lot of effort |
| where he learns that his inventory was out by | | | | to set up because they have a fairly extensive |
| exactly 20 pounds of lamb each week; coincidentally, | | | | menu, but once we helped them program properly, |
| it's the same weight as a box. Knowing that, it was | | | | we were able to drop their food cost by 2 to 4 |
| relatively easy to determine the source of the | | | | percent – all of which went to their bottom-line |
| problem: one of the prep cooks was helping himself | | | | profits. |
| to a box of goodies every Friday night. | | | | So if you have a restaurant POS system or are |
| Boosting your bottom line | | | | contemplating a purchase make sure you know how |
| In a typical restaurant point of sale inventory control | | | | to and understand the additional profits that you can |
| program, the operator sets up the software by first | | | | acquire by learning and properly using the inventory |
| entering their recipes and product costs. The system | | | | module of the system. |