Use These two Restaurant POS Characteristics For Guest Management

Your restaurant is futile with clients. A trite platitude? Perhaps. However, any dining establishment can bring people in once. The key is providing this sort of optimum experience — from food to restaurant décor to support — they can’t help but return, time after time.

Here’s a little secret: They don’t always return just for the food.

In case you’ve created a seamless, relaxed environment where they may dine without care or worry, then you’ve created an experience they’ll remember long after the table is cleared.

Your restaurant POS system can help manage and enhance every aspect of the trip.

Here are just two ways.

1- Table mapping

A restaurant POS system with an integrated table mapping feature does not just help workers keep tabs on turnover — it’s an integral element for ensuring clients don’t wait too long, or become neglected while other departments have more than ample waitstaff coverage.

Having a desk map visual planner, managers can quickly reassign staff members to balance workflow, open new stations to prevent log jams during bill payment, and even monitor table wait times, to make sure guests aren’t waiting too long for apps, entrees or the test.

Heck, you can even look at what your own clients ordered, to check whether there are things regularly creating copies in the kitchen, possibly forcing you to 86 a product for efficiency purposes. This is the power of connected data.

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2- Automated wait list and reservation

I believe all of us understand how active it could be in a host station. Between ringing phones, growing lines and sometimes impatient guests, entering a booking or cancellation on paper is about as reliable as a cardboard raft.

With an automatic POS system, bookings are entered into preexisting types that are easily populated and allow staff to control every last point of contact with them. Additionally, it doesn’t stop there — your POS can help you track and compare guest numbers for numerous parties, to compare wait times, total guests, etc..

In a nutshell, if your restaurant will probably only get backed up with parties of six or more, the data gleaned from your POS can allow you to plan accordingly, so your waiting area doesn’t begin to resemble the DMV.

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Turning restaurant menu ideas into reality requires a lot more than picking a few apps, a few proteins, and a wine pairing. Managers and owners will have to be able to quickly determine inventory, what foods are selling, which ones never go, and what seasonal specials and things will resonate with customers.

And that’s on top of everything else a manager does. Before, garnering these insights took hours, laboriously comparing receipts and remarks cards. Now, this information is organized, sorted and accessible at the click of a button.

Three Benefits of Restaurant Menu Management along with your POS

1. ) Quick, efficient restaurant menu alterations.

Have you obtained a Friday fish special weekly? Do pasta dishes just appear to move on Sundays? Can there be more of a bar audience on your restaurant on Friday nights? With your restaurant POS software, you will only need to enter these things once, and your entire process — from purchasing and inventory to prep and table layout — will be optimized to manage these normal changes in focus.

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But it isn’t always about long-term planning. Sometimes, you’ll have to remove a product on the fly. Possibly a delivery didn’t make it in time for assignments. Or maybe a wonderful selection of prime rib crossed your path that morning. Usually, this would have a lot of last-minute scrambling, but your restaurant POS system can add and remove items in a matter of clicks, not hours.

2. ) Real-time inventory.

In the warmth of support, there’s nothing more frightening than hearing”86″ yelled from the kitchen. In years past the only way to know when inventory was getting low was when the line cooks pulled the prior piece from the walk-in.

These days are over. Your restaurant has real time inventory management and reporting, so management and servers alike can keep tabs on just how much of a favourite item is left. Using this method, they can inform guests ahead, as opposed to delivering bad news following the truth.

Subsequently, if something is extremely good, but isn’t moving well, you can instruct your employees to start pushing it a bit more challenging to introduce guests to an unexpected surprise that they wouldn’t have normally ordered.

3. Long-term planning tools.

Real-time, service-to-service details are enlightening, but even the most ardent number crunchers may struggle to turn earnings data into planning and strategy. With innovative restaurant POS solutions, it is possible to readily identify top-sellers, buying patterns, and things which might be voided marginally more than you’re comfortable with.

When integrated with food cost and inventory information, it is possible to quickly pinpoint where your restaurant might be losing money, and where it can perform even better.

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