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The Proof is in the Numbers: Managing Restaurant Profits with POS Technology

By Jennifer Wiebe

Knowing your numbers gives you new insight to make the changes in your restaurant business that can drive profit and growth. 

Do you know what’s happening in every area of your restaurant business? Knowledge is power, and the statistical data in your POS can provide you with new growth potential. 

Here’s how:

Labor stats.  Serving customers well, and at a reasonable cost, requires the proper number and mix of employees throughout each shift. Over-staffing increases labor costs, while scheduling too few employees can result in poor customer service that drives away business. Historically, restaurant schedulers relied on guesswork and instinct, but today’s point of sale technology can accurately predict how many staff you’ll need, resulting in measurable cost savings.

The sales history in your POS system is invaluable for forecasting traffic and suggesting labor targets to meet that demand. The SpeedLine Employee Scheduling system, for example, takes information from your Sales Forecast and recommends ideal daily labor targets based on historical and projected sales. It even accounts for lunch and dinner peaks and forecasts by order type, so you can schedule the right number of drivers, servers, or cashiers to handle the workload.

Other labor reports and dashboards give you tools to monitor and adjust staffing throughout the day to stay on target, and information to identify scheduling and related staffing problems and costs.

SpeedLine user? See where to find Key Labor Reports.

Food Cost & Inventory.  Controlling food cost is an ongoing challenge for every pizza and delivery restaurant operator. From waste to theft to over-portioning, many factors influence overall food cost. The inventory reports in your point of sale software can give you a new level of control over many of these factors.

For more on food cost and inventory, read Restaurant Profitability: 6 Keys to Food Cost Control for Pizzerias and The Inside Track to Managing Pizza Inventory and Food Cost.

Sales tracking. Do you know what your top selling menu items are? Who your top-selling employees are? We tend to pay attention to the best performers in our business—and the non-performers. But what about the ones struggling or coasting in the middle?

The Item Sales and Employee Sales reporting in your POS can uncover potential: high-margin menu items that need some extra promotion, under-performing staff who could be motivated by a contest, menu items that aren’t moving and are tying up operating cash in ingredients on your shelves.

SpeedLine user? Watch Analyzing Item Sales for tips on identifying menu winners and losers.

Knowledge is power. Are you mining the business intelligence in your point of sale system to gain new insights?

 


Posted on Thu, May 28, 2015 @ 17:05 PM.
Updated on April 15, 2019 @ 8:25 PM PST.

Posted by Jennifer Wiebe

An occasional contributor to On Point, Jennifer led the marketing team at SpeedLine from 2002 to 2018. She loves books, yoga, playing at the beach, and commenting on bad TV with her family.

linkedin | Author's website


Tags: Inventory, loss prevention, POS reports, Restaurant Management

Get it right the first time.

There’s a reason pizza and delivery chains are driving the biggest changes in restaurant technology. Pizza and delivery concept restaurants are different from other restaurants, and they have complex needs at the point of sale. In this guide, gain the knowledge you need to choose the right technology fit for your restaurant.


 

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