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Ever had to send staff home on a slow night? Over-prepped and had to throw out spoiled veggies or blown dough?
Your business will never be entirely predictable, but the sales history in your point of sale system can help you plan for an efficient — and profitable — workday. Before you even open the doors, the unique Operations Planning toolset from SpeedLine helps you start the day in control of labor and food costs.
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It starts with a Sales Forecast that feeds detailed sales projections into your labor and prep plans. So you can forecast sales for lunch or dinner, or for delivery or dine-in alone. For Luigi’s Pizza Kitchen owner Chris Jordan, who uses his Sales Forecast to project sales trends in Branson, MO, where the local population of 7,000 grows by 8 million visitors during tourist season, this kind of information is vital: “Without using the previous sales information,” he says, “we would be flying blind and making decisions in a reactive state rather than proactive.”
See for yourself with a FREE GUIDED DEMO
Don’t break the budget
Based on your forecast and goals, the system recommends labor targets, building in payroll tax and overhead, to help you schedule the staff you’ll need without blowing the labor budget. Your schedule also integrates with the time clock, easily controlling early clock-ins and late clock-outs. Next, the system recommends a food preparation plan to minimize waste, giving you more control over food costs. So even your newest prep staff know how many tomatoes to chop or crusts to pre-sauce for the dinner rush
Want to know more? We’ll be glad to call you to answer your questions. |
