Restaurant Management

Restaurant Management

Restaurant Inventory Management: Used to monitor current stock, food costs, food waste, and more. Employee Scheduling: Used to check employee attendance, shifts, and time off. Payroll and Accounting Service: Used to manage employee payroll, labor costs, monitor the restaurant's cash flow, and run sales reports. 

Although the COVID-19 pandemic has left the restaurant industry reeling from a lack of customers and income, job cuts, and ultimately, permanent closures , the sector has managed to adapt to the new normal as it attempts to weather the pandemic. Measures include social distancing, wearing of masks, and hand washing to prevent the virus from further spreading. But more importantly, restaurants have turned to technology to help fight the health problem, among which are restaurant management software

Juggling customer orders, staff hours and tasks, menus, and inventories is one of the minor technological miracles in the age-old foodservice industry. Without a restaurant management software that c an handle these sundry elements, there is no chance today’s food establishments can survive the way they do.

How does a restaurant management software differ from a general POS system? Restaurants (including bars, food trucks, and other foodservice businesses) have unique needs that a conventional POS system may not meet. For example, a typical feature is an ingredient-level inventory that lets you track items that make up your menu down to the last clove of garlic. This solves one of the main pain points in running a restaurant: how to do inventory. That’s something you won’t find in a retail POS, which usually count inventory stocks by-product and not what comprises it. A restaurant management system may also run on your tablet, so waiting staff can take orders and alert the kitchen and counter even before leaving the table. 

Aside from the normal nitty-gritty of running a restaurant, there is the matter of the COVID-19 pandemic. Establishments have resorted to adopting new technology, in an effort to recoup losses. Restaurants have begun using digital menus and contactless payments, and of course, restaurant management software. Aside from these, businesses also beefed up their delivery services to b oost earnings, resulting in $45 billion in revenues.

The above-mentioned developments emanated from the changes in people’s dining habits that were brought about by COVID-19. It took just three weeks after the declaration of the pandemic for two-thirds of American adults to alter their eating habits , opting to e at at home more frequently. Also, an increase in the number of people ordering online or via app has also been observed as can be seen below.