If you’re reading this, there’s already a very good chance you’re looking to obtain or upgrade a POS system for your growing restaurant. And if you’ve looked through this magazine’s archives, you know just how many reasons there are to make the switch.
But, I get it, you might not have the time to go through each of a system’s features to determine your level of need. So let us sum it up for you, the best way we can. Here are three of the myriad reasons for upgrading your restaurant POS system to maximize efficiency, productivity, and profitability.
1- Employee productivity
Staffing your brigade is one thing. Knowing how to best use them is something entirely different. Is your floor staff optimized to maximize their efficiency in the dining room and kitchen? Are they properly upselling specials and promotions? Are they enhancing the customer experience?
With your POS system, you can analyze how the staff is working together, through data that goes beyond sales figures to provide a clear view of how dedicated they are to making you money, shift over shift.
If they’re not, well…
2- Labor, staffing, and turnover
Once you have a better handle on staff productivity, you can then drill down further to gauge your staffing balance. While a slow service might drive owners to schedule more waitstaff, that might not be the answer.
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Perhaps having more servers on the floor is a hindrance. Instead, the problem may reside in the speed of the kitchen, which extends wait times and slows table turnover. Likewise, table turnover might also be affected by how long it takes to clear and reset a table, perhaps driving the scheduling of more bus and cleaning staff.
Upgrading your restaurant POS system maximizes efficiency, productivity, and profitability.
3- Food costs and stock replenishment
At the end of the night, most owners are content to look at sales as a solitary measure of success. But with the right restaurant POS software, you can easily gauge how the night’s sales measure against daily, weekly and monthly food costs, to help determine:
- Profit margin per table, customer, seating, etc.
- Specific foods and usages
- Alcohol vs. non-alcoholic beverage sales
- Average food loss per shift
Having the power to break down sales by type of food allows you to precisely gauge which shopping you should do, and which is working against your profits.