Presentation on theme: "Chapter 13 Technology in the Restaurant Industry Technology in the Restaurant Industry Back-of-the-House Technology Front-of-the-House Technology Guest."— Presentation transcript:
Chapter 13 Technology in the Restaurant Industry Technology in the Restaurant Industry Back-of-the-House Technology Front-of-the-House Technology Guest Services & Websites
Technology in the Restaurant Industry Technology has come a long way from the mom-and-pop operators & their proverbial cigar box! Independent operators may not requireor be able to afford the sophistication of technology that chain operators are using. It is hard to overlook the progress in making technology available & affordable for independent restaurants.
Back-of-the-House Technology Back-of-the-house, or back-office, restaurant technology consists of: –Product management systems for purchasing –Managing inventories –Menu management –Controlling labor & other costs –Tip reporting –Food & beverage cost percentages –Human resources –Financial reporting
Back-of-the-House Technology Purchasing: Product management tracks products through each inventory cycle & automatically reorders when the item falls below par stock. –The ingredients for the cost of recipes are calculated for total cost & selling prices. Inventory Control: Systems aid inventory control by quickly recording inventory & easily allowing new stock to be added.
Back-of-the-House Technology Food Costing: –When calculating the food & beverage cost percentage, a hand- held device (PDA) can enter the inventory amounts into the system. –Laser bar code scanning is speeding up the inventory-taking process & making it more accurate. When the data is entered into the system, a variance report is generated & any significant variances are investigated.
Back-of-the-House Technology Food Costing: –ChefTec & ChefTec Plus software solutions integrate programs with recipe/menu costing, inventory control & nutritional analysis capabilities.
Menu Management MenuLink: Evaluates managers produce purchasing, compares actual to expected food usage, tests proposed recipes & pricing changes. The menu management function is used to determine what offers work best, so that coupon building may be directed toward those items. Includes an Automated Raw Material Transfer: When one store needs to borrow material from another store, a transfer is generated.
Labor Management Systems Interfaces back & front-of-the- house working hours & human resources information. Handles human resources information. Includes module to monitor applications, recruitment, personnel information, I-9 status, tax status, availability, vacation information, benefit information, handles scheduling based on the forecasted volume of business for each meal period. –Examples: Windows-based labor schedulers & TimePro.
Financial Reporting Front-of-the-house & back-of- the-house systems may interface by transferring data to & from the central server. –This makes it easier for management to monitor service times, POS food costs, labor costs & guest counts.
E-learning Computer based training delivered via internet or proprietary. The National Restaurant Association Educational Foundation has several online courses (Example: ServSafe Food Safety Training Program).
Front-of-the-House Technology Revolves around the POS System. –Point of Sale System. Human Factors Engineering (HFE) focuses on: Store performance. User interface design.
Selection of POS Systems Aloha: Full range of restaurant products including Table Service & Virtual Order Processing. ASI: Popular Restaurant Manager POS & Write-On Handheld.
Selection POS Systems IBM: Linux servers & Sure POS 700 series. Sharp: UP-5900 system combined with MaitreD. NCR: 7454 POS Workstation- MS DOS & Windows certified. Micros: Eclipse PC Workstation.
Selection of POS Systems POS systems have come down in price. They offer the independent restaurateur the convenience of providing information for financials that obviates the need for cash registers & spreadsheets. The cost of installing a POS system will depend on the number of stations required. –A 125-seat casual dining restaurant could use two or three stations in the dining area, one in the bar & printers in the kitchen, plus a managers station. –The total cost would be in the $18,000 to $20,000 range.
Guest Services & Web Sites Restaurant technology has evolved to the point where a restaurant can store & recall guests preferences for tables, menu items, wines, & servers. Additional advances include: –Internet Booking –Guest Checks- Splitting & Suggested Tip Amounts –High Speed Internet Access –User Friendly Web Sites –Wireless Surveys