As the food service industry continues to grow at an unprecedented rate, the need for efficient and reliable POS and back of the house systems becomes ever more critical. Setting up a new restaurant POS and back of the house system can be a challenging task, with many factors to consider before making a choice. This paper aims to provide a guide to restaurant owners on how to set up a new restaurant POS and back of the house system effectively. It will outline the key features to look out for in any POS system and the importance of choosing the right back of the house system. The paper also takes a practical look at how to choose and implement the right system for the specific needs of a restaurant.
The high cost of running a restaurant coupled with the increasing demand for faster and more efficient service delivery has made the use of restaurant point of sale (POS) systems a necessity. The use of POS systems has become a standard operating procedure for most establishments due to their ability to streamline operations, reduce waste, and improve efficiency. A restaurant POS system can be referred to as the central hub through which a restaurant processes its orders, payments, and sales. It also serves as an interface between different departments of a restaurant, making communication between the front and back of the house seamless. In this paper, we will be looking at how to set up a new restaurant POS and back of the house system.
The importance of an excellent restaurant POS system cannot be overstated. When picking a POS system, there are essential features to look out for, and these include:
Scalability: A restaurant POS system should be scalable enough to accommodate the growth of the business.
User-friendly interface: The POS system should have a simple interface that is easy to understand and operate, even for non-technical staff.
Ability to integrate: Integration capabilities are critical when selecting a restaurant POS system. It should be able to integrate with other systems such as inventory management or accounting software.
Secure data storage: The POS system should have a secure data storage system to protect sensitive data such as customer and financial information.
Support services: The POS system provider should have excellent customer support services to provide timely assistance when needed.
The back-of-the-house system is essential to the success of any restaurant. BOH systems are used for managing inventory, tracking sales, and producing reports. A proper BOH system ensures smooth operations and a more efficient workflow. It is also essential for maintaining food safety standards and reducing food waste. Here are some essential features to look out for in a back of the house system:
Inventory Management: A proper BOH system should have an inventory management feature that helps keep track of all supplies and ingredients.
Scheduling: BOH systems should have scheduling capabilities that help identify staff availability and aid in shift planning and scheduling.
Reporting: BOH systems should provide reporting features that offer insights into restaurant operations, indicating areas for improvement.
Menu Management: BOH systems should have menu management capabilities that help manage menu items, pricing, and availability.
Vendor Management: BOH systems should be able to manage vendor properties, pricing, and payments to ensure smooth relationships with suppliers.
While there are many POS and BOH systems available, choosing the right one requires careful consideration of several factors, including cost, scalability, ease of use, features, and support services. Here are some options to consider when selecting a POS and BOH system:
Cloud-based Systems: Cloud-based systems are becoming increasingly popular as they offer the flexibility of remote access, scalability, and cost-effectiveness.
Open-Source systems: Open-source systems are free and customizable, but they require expertise to set up and maintain.
Traditional Systems: Traditional systems help provide a physical backup for critical data but may be more expensive to set up and maintain.
In conclusion, setting up a new restaurant POS and BOH system requires careful consideration of various factors. The right system can help streamline operations, improve efficiency, ensure compliance with food safety standards, and boost profits. Before making a choice, it is essential to understand the essential features to look out for in a POS and BOH system and consider the cost, scalability, ease of use, features, and support. The right choice should be made based on the specific needs of the restaurant, keeping in mind future growth and scalability.
A restaurant opening can be a daunting task, and it is important that the opening is done correctly to ensure the success of the restaurant. A soft opening is one way to refine and define restaurant operations, and it can provide valuable feedback before a grand opening. This paper discusses how to have a restaurant soft opening and the benefits that it can bring.
A soft opening is a trial run for a restaurant before the grand opening. It is often done to test out the menu, service, and operations before opening the doors to the public. Soft openings can be invitation-only or open to the public, and they can last for a few days to a few weeks.
There are many benefits to having a soft opening for a restaurant. One of the main benefits is that it provides valuable feedback from customers. This feedback can be used to refine the menu, service, and operations before the grand opening. A soft opening also allows the staff to work out any kinks in the system, such as timing between courses, staffing needs, and ordering processes.
Another benefit of a soft opening is that it can generate buzz and create anticipation for the grand opening. This can be done by inviting food bloggers, social media influencers, and journalists to attend the soft opening and share their experiences on their platforms.
To have a successful soft opening, it is important to plan ahead and be well-organized. Here are some steps to follow:
Define the Purpose - Determine the purpose of the soft opening and what the goals are. Is it to test out the menu, service, and operations? Generate buzz? Get feedback from customers?
Create a Checklist - Create a checklist of everything that needs to be done before the soft opening, including hiring staff, ordering supplies, and setting up the restaurant.
Set a Date - Set a date for the soft opening and send invitations to customers, food bloggers, social media influencers, and journalists.
Train the Staff - Train the staff on the menu, service, and operations before the soft opening. Make sure they are comfortable with the equipment and know how to handle any issues that may arise.
Test the Systems - Test out the ordering and payment systems to make sure they are functioning properly. Ensure that there is enough inventory and staff for the expected volume of customers.
Get Feedback - Collect feedback from customers during and after the soft opening. Use this feedback to improve the menu, service, and operations before the grand opening.
A soft opening can be a valuable tool for refining and defining restaurant operations before a grand opening. It allows the staff to work out any kinks and receive feedback from customers, which can be used to improve the restaurant for the grand opening. By following the steps outlined in this paper, a successful soft opening can be achieved.3 minutuesRestaurant Prices Outpace Grocery Prices for the First Time since Mid-2021
The recent announcement by the Bureau of Labor Statistics stating that restaurant prices have outpaced grocery prices on a 12-month basis since mid-2021 has come as discouraging news for the restaurant industry. This news poses a challenge for the industry, which has been working hard to recover from declining traffic numbers due to volatile economic conditions.
Restaurant CEOs have been touting their meals as relative bargains compared to eating at home. However, based on consumer price index data, this is no longer the case. The increase in food prices away from home is caused by the surge in food prices at schools as free lunch programs instituted during the Covid pandemic have expired. This sharp rise has been putting upward pressure on the overall food-away-from-home index.
While the price of food at home is up 8.4% in the last 12 months, it actually fell 0.3% from February. The price of eggs fell 10.9% in March from the prior month, while the fruits and vegetable index dropped 1.3%. This indicates that grocers have been working hard to put pressure on food and beverage manufacturers to keep prices down as shoppers deal with sticker shock.
Some suppliers have listened to grocers as their volume shrinks. For example, Conagra Brands and PepsiCo have said they won't raise prices any more this year, while McCormick, the owner of Old Bay seasoning, is trying to hike prices but is facing pushback from retailers.
The prices of items purchased by restaurants are expected to keep distorting the overall food-away-from-home index until the fourth quarter. This presents the perfect time for restaurants to continue the digitalization and automation of their work processes to reduce costs and avoid increasing prices to consumers. By implementing technology such as mobile ordering and payment, digital menus, and kitchen automation, restaurants can streamline their operations and offset the rising prices of food.
The news that restaurant prices have outpaced grocery prices on a 12-month basis since mid-2021 is putting pressure on the restaurant industry to find innovative ways to reduce costs and maintain reasonable prices for their customers. By implementing technology, restaurants can streamline their operations and avoid disruption caused by rising food prices.3 minutues