Why Daily Technology Processes Are Very Important to Restaurant Profitability

If you have worked in, handled, or even dined in a busy restaurant, you have probably seen how readily the air can become chaos.

When you are running a restaurant, it is important to have a system of checks and balances in place to keep you on track.


Sources

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These procedures are even easier to set up when you've got a well-built restaurant management software behind you. If you are not applying technology to keep things running smoothly, it is time to make the switch. Here are our top reasons for establishing daily procedures with your own restaurant technology:

  1. Habits put you up for success
    • When you are busy dealing with customers and trying to keep hot food hot and cold food cold, using a procedure to rely on helps make sure you are getting things done.
    • Your back office needs to have the ability that you perform hot thing inventory -- daily stock counts on your high dollar or higher usage items to make sure you're getting the right daily usage in addition to being prepared for the following day. You may even track for loss prevention.
  2. Procedures enable easy scheduling and training
    • When everybody has a different standard, training new team members may take more than necessary. More time instruction means more labour spend.
    • Understanding if you are on track to satisfy your labor spend requires daily, multiple times daily monitoring.
    • Handling your labor when you have less earnings means that you don't need to make labor cuts when you are slammed. You want your people following RPRPRT -- right people, right place, right time.
  3. Guesswork goes out the window
    • One of the numerous advantages of having technology in place is that you can make it work for you. Work with your POS or back office to set up comparative earnings trends through the week, year over year, day part, or by hour, etc..
    • Understanding if you are up or down in earnings can help you to staff, prep, and work with marketing to decide whether you will need to drive traffic to you on various days.
    • Some groups provide specials on their slowest times or day parts to improve traffic. Ever heard of a lunch combo? Reverse happy hour? Kids-eat-free nights? These efforts are to maintain traffic steady.
  4. Waste no longer
    • Recording waste in real time helps you to maintain your COGS consistent.
    • With tools such as Waste Sheet, it is possible to record waste on the daily by ingredient or by menu item and assign a motive for the waste.
    • Knowing why waste is happening ensures you could take actions to prevent future waste. Misrings mean more instruction. Mistakes in cooking processes mean more cooking. Slippery floor resulting in dropped food means better cleaning, etc..
  5. Line tests become second nature
    • Ensuring food security ought to be priority #1 as a restaurant operator, because if a person gets ill, your brand is in danger. Daily HACCP compliance and establishing changes for achievement is a vital point to any restaurateur's day. Ensuring the food meets your criteria ensures guest satisfaction, and for that reason repeat business. Taking the steps to make sure your line is set up for success before the first guest's plate arrives determines the tone and preparedness for the change.
  6. Safety is coated
    • Among all the other spinning plates that come with running your restaurant, making certain that your client's data is secure is just another additional checkpoint. Do not put your hard-earned bucks at risk by allowing a data breach to happen.
    • Give your teams a chance to look at a dash alerting them to problem areas. Coupled with hardware monitoring- stop server crashes and hand-written chits for the dinner rush.
    • Setup push notifications to keep you understand in the loop and scanning to make sure your brand is PCI compliant.
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