chapter 14 technology in the restaurant industry
TRANSCRIPT
Chapter 14
Technology in the Restaurant Industry
Objectives• After reading and studying this chapter, you
should be able to:– Identify the main types of restaurant industry
technologies– List and describe the main types of software
programs– Identify factors to consider when choosing
technology for a restaurant
Technology in the Restaurant Industry
• Technology – Has come a long way from mom-and-pop
operators and their cigar box– Independent operators may not require (or be
able to afford) technology that chain operators are using
• It is hard to overlook the progress in making technology available and affordable for independent restaurants
Back-of-the-House Technology• Consists of product management systems
for: – Purchasing and managing inventories– Menu management– Controlling labor and other costs– Tip reporting– Food and beverage cost percentages– Human resources– Financial reporting
Purchasing and Inventory Control
• Purchasing: – Product management
• Tracks products through each inventory cycle• Automatically reorders when the item falls below par
stock• Ingredients for the cost of recipes are calculated for
total cost and selling prices
• Inventory control: – Systems quickly record inventory
• Easily allowing new stock to be added
Kitchen Display Systems• Manage and control kitchen efficiency
– Provide highly visible, real-time information– Installed in more upscale restaurants
• Than in fast-food and casual restaurants– Mounted in kitchen or food prep area
• Visible to the entire kitchen staff• Display food orders for preparation • Monitor timing of orders • Provide feedback about table status
Food Costing• Personal digital assistant (PDA)
– Used to enter inventory amounts into the system
• Laser bar code scanning– Speeds up inventory-taking process
• Makes it more accurate– Data is entered into the system, variance
report is generated, and any significant variances are investigated
Food Costing (cont’d.)• ChefTec & ChefTec Plus software
– Integrate programs • Recipe/menu costing• Inventory control • Nutritional analysis capabilities
Menu Management• MenuLink:
– Evaluates managers’ produce purchasing– Compares actual to expected food usage– Tests proposed recipes and pricing changes
• Menu management function: determines what offers work best, so coupon building may be directed toward those items
• Automated Raw Material Transfer: when one store needs to borrow material from another store, a transfer is generated
Labor Management• Interfaces back- and front-of-the-house
– Working hours – Human resources information
• Includes: – Application monitoring, recruitment, personnel
information, I-9 status, tax status, availability, vacation information, benefit information, and scheduling
• Examples: Windows-based labor schedulers and TimePro
Financial Reporting• Front- and back-of- the-house systems
– May interface by transferring data to and from the central server
• Information is provided in real time– Makes it easier to monitor:
• Service times• POS food costs• Labor costs • Guest counts
E-learning• Computer based training
– Delivered via the Internet or proprietary Internet sites
• The National Restaurant Association Educational Foundation – Several online courses
• Example: ServSafe Food Safety Training Program
Front-of-the-House Technology • Revolves around:
– Point-of-sale (POS) systems – Wireless handheld devices
• New technologies – Multimedia lobby displays – Self-service kiosks – Wireless payment-processing units – In-store dashboard displays
POS Systems • Standard component of operational costs• Selecting a POS system
– Focus areas:• Human Factors Engineering (HFE) • System usability• Equipment operations
– Examples: NCR’s Real POS and Aloha
POS Systems (cont’d.)• Suppliers:
– IBM: Linux servers and Sure POS 700 series – Sharp: UP-5900 system– NCR: 7454 POS Workstation, Real POS 70, and
Compris– Micros: Eclipse PC Workstation
Table Management• Table management software
– Meticulous control of restaurant efficiency, consistency, and accuracy
• Faster table turnover• Increases revenue and profit• Handles reservations and waiting times• Incorporates alert features
– Example: MICROS Systems, Inc.
Paying at the Table• Handheld device may be provided to guests
to:– Verify their bill– Swipe their card– Include any tip– Print the receipt
• Benefits to guests: – Peace of mind concerning security issues– Ability to leave the restaurant a little sooner
Web-based Enterprise Portals• Offer centralization of applications
– Sales reporting– Cash management– In-store profit and loss statements– Labor and food costs– Prep– Ordering– Task lists– POS data
Gift Card and Loyalty Programs• Customer relationship management
– Deliver a 360-degree view of the guest’s activities
• Tracked and controlled from a central database• Monitor guest spending patterns
– Gift cards are help increase revenue• Gives the ability to issue and activate cards with
fixed or preset values– Integration: the bottom line
Guest Services and Web Sites• Restaurant technology has evolved
– Restaurant can store and recall guests’ preferences
• Tables, menu items, wines, and servers – Additional advances include:
• Internet booking• Guest checks splitting and suggested tips• High-speed Internet access• User-friendly Web sites• Wireless surveys
Restaurant Management Alert Systems
• MICROS Alert Manager– Monitors conditions and compares them to
established standards• Exceptions are immediately identified• Alert or message is sent
– New integration with the RES products and the on-premise paging
– Communications solutions made available by JTECH