The two largest expenses any restaurant incurs are labor and inventory. The right POS system should add a new level of control in both areas. Today, we look at how prep planning based on sales forecast and history can help you control food cost and minimize waste.
On continuing drought news last week, the USDA predicted a 2.5–3.5% percent rise in food prices in 2012 and another 3–4% in 2013. The Dairy & Food Market Analyst predicted another 13% increase in wholesale cheese prices by November. This is bad news for restaurant operators—perhaps most notably for pizza chains with value-priced buffets. Managing a buffet forecast, prep, and rotation is a science, and food costs tend to run higher than other concepts, primarily due to waste. Without careful management, even a wildly popular buffet can produce borderline profits. Read on for how your point of sale system can help you manage an efficient and profitable buffet.
Choosing a point of sale system can be challenging for any restaurant company. A POS partner can have a major impact on your business over the long term, so understanding your business needs is the first step. Your requirements may differ from your competition, but these eight POS features will influence profitability for any restaurant business.
Discipline in the chaos of the kitchen can make a big difference to a restaurant’s profitability, and portion control plays a major role. Continue reading for ways to control (and standardize) portions at the makeline for reliable food quality and a healthy profit margin.
Many small businesses view point of sale technology from the perspective of cost, without considering the return on that investment. Like any good investment, your point of sale system should pay dividends. In Part 1 of this series, we focus on key cost drivers and how you can leverage your point of sale software to reign them in and save you money.
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On Point is developed and maintained by SpeedLine Solutions, Inc.