Increase efficiency, save time, and gain profits with IT solutions specifically created for foodservice establishments

By Goldweene Quetulio

As fast as the blink of an eye, computer technology has made life faster, simpler and, of course, better for the foodservice industry. More than ever, hotels and restaurants require more efficient and accurate processes to keep up with the demands of running an increasingly complex organization, whether a stand-alone outlet or chain of restaurants.

At the front of the house, order chits and cash registers have been replaced by the point-of-sale (POS) system for orders and bill computations. While diners are already familiar with POS hand-held devices and computer screens, they may not be aware of the role that computer technology plays in the back of house, aiding managers, purchasers and the kitchen staff in fulfilling their jobs.

Back-of-house computer technology consists of software and hardware that provide a number of solutions for any type of foodservice operation. These systems organize purchasing, manage inventories, and provide services such as detailed menu management, accurate food costing, enhanced labor and human resources monitoring, and extensive financial reporting. Owners and manager are also able to maximize the workflow and the materials needed in the kitchen.

Below are some of the back-of-house responsibilities that software and hardware systems can handily take on:

Purchasing. A purchase order can be generated with the push of a button without going through the hassle of calling the supplier and identifying the needed ingredients. The supplier’s name and its various branches are provided, along with their respective addresses and contact persons, and even updated price list.

Inventory. The purchaser can instantly check which items need to be replenished. Looking for th eingredients is also a breeze since the computer can indicate where the stocks are stored and when they need to be transferred. It can also identify which specific stocks fall at the maximum (overstock) or minimum level (reorder).

Menu management. This feature can help chefs organize their countless recipes into an easy-to-retrieve database. All the ingredients and their corresponding quantities are carefully indicated. Special instructions by customers can also be incorporated into the recipes, while nutritional information for each dish can be instantly determined as well.

Food costing. Chefs no longer have to labor over calculations when costing dishes, since the computer can take over this task. Once the menu is set, it is classified by quantity, conversion, and unit cost. Changes in food costs can be easily accommodated, and menu prices adjusted automatically. The same goes for mark-ups and discounts.

Labor and human resources. The computer can minimize errors and track productivity of both front and back-of-house employees. Cashier’s reports are compared with the computer’s sales summary for accuracy. Servers’ list of orders and even how much tip they receive can also be monitored, and form the basis for employee commissions. Labor management systems create more efficient employee schedules based on the predicted amount of business for each meal period.

Financial reporting. Financial reports can be created in an instant, complete with graphs and charts to make them easier to understand. Sales reports show all items sold on a per year, per month, per day, and even per hour basis for instantaneous sales analysis. Sales can be broken down by table or dining area, whether smoking or non-smoking, and even in terms of takeout, dine-in, or delivery, as well as by payment type. The computer makes it easier for th owner or manager to make crucial decisions based on the information it provides, thus increasing productivity.