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Improving Results: A Restaurant Manager’s Cheat Sheet

By Tricia Hoy

From forecasting and scheduling to menu management and inventory, a restaurant manager’s job is never done. But the technology at the counter can help make it easier. Today, we’ve compiled a list of key things to watch to ensure an efficient and profitable day.

1Use the tools you have. You might be surprised to find that your POS system is capable of a lot more than you’re using it for. When I talk to SpeedLine users, I am surprised how often they are unaware of a POS tool or capability that can solve a pain they are struggling with. But we all get busy, and used to doing things a particular way—and it’s easy to miss something when you’re learning something new.

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2. Manage your inventory as you do your cash. Balancing walk-in space and slow moving menu items can give any manager a headache. Take the stress out of inventory management with your POS system’s tracking software. Waste, over-stocking, theft, and spoilage immediately impact a restaurant’s bottom line, so being proactive and scheduling regular audits can significantly increase your restaurant's profits.

Controlling Food Costs with Inventory Software: Top Tips for Success

3. Listen to your customers. Customer service plays a major part in your day-to-day, and if you’re neglecting to stay on top of it, business will suffer. In Smart Operators: Great Customer Service Starts with your Restaurant POS, find more ways to drive revenue with great customer service at the point of sale.

4. Train regularly. Your staff can make or break you. They are the front line representing your brand to the guests that you serve, and friendly well-trained staff can be your greatest asset. Take the time to coordinate training for your employees on a consistent basis to ensure they’re following processes and procedures. Ongoing training for current staff helps them adjust to changing job requirements, learn new skills, and keep improving. 

5. Schedule for success. Labor can be a huge profit drain, especially when it’s not managed correctly. Serving customers well, and at a reasonable cost, requires the proper number and mix of employees. For eight simple tips on how to squeeze more profit out of your labor dollars, download our free guide:

Labor Savings: It's About Time

7. Stomp out theft. According to the US Chamber of Commerce, employee theft accounts for billions of dollars in losses for restaurant owners each year. That’s why it’s so important to make identifying and preventing internal theft a priority in your day-to-day operations. Check out 6 ways to Prevent Employee Theft in the Restaurant for more.

Whether you manage a 5-star restaurant or a quick service pizzeria, it’s your job to ensure a great experience for your customers and a profitable, smooth-running operation. What day to day management tasks are most important in your restaurant?

 

Image courtesy of stockimages at FreeDigitalPhotos.net


Posted by Tricia Hoy

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Tags: loss prevention, portion control, Restaurant Management, SpeedLine Inventory

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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