When starting a small restaurant there are lots of things you need to consider to be successful. So why is it that a lot of new small charming restaurants decide against point of sale systems?
I recently visited a small new restaurant in my neighbourhood and was very impressed from the moment I opened the door. The ambiance was perfect, the tables were full and the design and décor was minimal and refreshing. The space itself mixed calming hues of blush with mint green crockery and mosaic green tiles. The seating was a combination of a few small tables and a beautiful bar. They used a combination of bowls and dishes sourced from Chinese supermarkets with transparent green glassware. The food was devine filled with a small plates menu serving delicious dishes inspired by Asian cuisine. There were no details forgotten, except one-a Point Of Sale.
These small authentic style restaurants are trying to stay in the past, and it is loosing them money.
Since opening this restaurant has changed their portion sizes and pricing drastically. A POS would help to manage all inventory from start to finish. The inputting of the ingredients along with there costings would calculate the cost per portion size and could help show what they should be selling each dish for to minimize waste and increase profits. Incorrect costing of your food is a huge reason restaurants fail. Not to mention pissing off repeat customers who may stop coming because of frequent price increases.
SENDING ORDERS TO THE KITCHEN
The system used was a small paper that listed the different dishes, in which the wait staff would tick and then put to the kitchen. This process was obviously created for quick ordering, but we all know quick doesn’t always mean accurate and this technique leaves a lot of room for mistakes. The slip can get lost, handwriting can be misinterpreted, and of course no time stamps. Utilizing the benefits of a POS would help to eliminate all mistakes listed above. Orders sent through to the kitchen would be done in a timely matter, they would be read accurately and it would be more efficient for both FOH and BOH staff. In fact while I was sitting at this restaurant the couple next to me never received any of there food, and were not attended to. They ended up asking for the bill and leaving. This ended up costing the restaurant money, and in return cut into the profits for the evening. Every small thing adds up.
GETTING THE BILL
Wow! I’ve never waited so long to receive a bill. The process they used were like no other I have seen. So, remember how I told you about the slips to the kitchen above? Well after that that slip was given back to the wait staff, who then had to write out a check. It gets better, if the customer needed to keep the check as a receipt , they then had to RE-WRITE the order for the restaurants records. They weren’t even using an order book that utilzed carbon copy. We know time is money so how as business owners did they not? The amount of time the waitstaff is waisitng writing out slips and more slips is costing them money. They could seat more tables, turn them over more quickly, and eliminate ordering errors if they allowed for a POS to manage their ordering, and billing processes.
So in a nutshell, if you don’t have a POS system at your restaurant, no matter your size PointOS can offer you all the above to help your restaurant operate more efficiently while saving money and increasing your profits.
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See you next week!
Your devoted hostess,
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