Savvy restauranteurs realize the untapped wealth of information held captive in our POS systems. Spreadsheets are one of the most widely used tools to organize all that restaurant data. However, maintaining spreadsheets with inventory tabs, costing tabs, labor tabs, daily sales tabs, etc. can become more of a full-time job in organizing numbers than in using the data to make informed decisions.
When hiring new staff, advertising and selection are only half the battle. Your restaurant's stellar reputation for customer service depends on effective staff training. How are you using your point of sale system to train and prepare your new employees?
Let’s face it. It can be hard to keep your finger on the pulse of your pizzeria every hour of every day. But your point of sale system can track events for you, so management can keep an eye on the big picture.
Are you using all four of these key POS tools to help reduce theft and drive efficiency?
Topics: employee management, How-to, Industry Experts, Insights and Best Practices, labor management, loss prevention, pizza POS, point of sale, POS reports, Restaurant Management, restaurant management, SpeedLine Customers, SpeedLine POS, SpeedLine user, time clock abuse, Uncategorized
In any economy, controlling labor can be the key to a profitable week. In the restaurant business, where you’re watching every dollar, the ability to trim labor costs is a survival skill.
We can be certain that at some point, we will face another recession. What cannot be so certain of is when. By doing the work now to prepare, you can set up your business to weather a downturn successfully.
Topics: employee management, How-to, Industry Experts, Insights and Best Practices, labor management, point of sale, Restaurant Management, restaurant management, restaurant technology, SpeedLine Customers, SpeedLine POS
Many restaurant operators have experienced the cost and aggravation of a Labor Department suit for noncompliance with local labor regulations. If you lack good systems for enforcing and tracking work hours and breaks, you could be at risk.
And if you have teens working in your restaurants, the requirements can be much more restrictive.
Beyond the risks around noncompliance, controlling labor cost—including overtime—is critical to restaurant profitability. One way to control costs and ensure compliance with local labor laws is to set up work restrictions in the point of sale system.
Topics: employee management, How-to, Industry Experts, Insights and Best Practices, labor management, Listening to your Customers, pizza POS, POS choice, Restaurant Management, restaurant management, Restaurant Technology, SpeedLine Customers, SpeedLine POS, Uncategorized