Small secrets for big success
The secret to success in catering business is in everyday routine. With a few working modules, from issuing receipts to tablet menus, your routine will surely become a beautiful story.
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They provided me with the necessary support at any given time
My experiences with POS Sector are more than good. The facilitation by people from POS Sector and patience for resolving all my uncertainties and beginner’s mistakes were above my expectations.
At all times they offered me the necessary support and we arranged everything necessary for normal work of my cash register very easily and simply, so I can, without any problems, recommend this software and the support team to everyone who needs software that easy to use and which has excellent support.
5 examples from experience how you may be losing your profit every day
Nobody likes losing their hard-earned profit, so we believe that you are not an exception. Let us mention a couple of examples that maybe you do not know about, where you are losing profit and to what extent, without the use of good software for business management.
Simple issuing of invoices through the software certainly increases the speed of the service and gives a possibility for conforming to the prescribed regulations. Is such way, the productivity of the service is increased up to 50%.
Investments into computer equipment are one-off, but taking into account the ratio of expenses for procurement of equipment and accelerating the work process, investments into equipment are really negligible. Also, it is relevant that the training of new staff on the software is simple, so you would not lose time on training of new employees.
Tip: Each waiter should be authorized to collect payment by card or payment order, but pay special attention on which waiter is authorized to reverse invoices.
The principle is really simple. Waiter takes one or more orders from guests, enters them into the POS Sector cash register and such complete orders are automatically sent to the printer or monitor in the kitchen or the bar separated by the type of ordered item.
Due to the “rush hour” and stress in order to serve food and drinks in a timely manner, the bartender or the kitchen staff have a huge problem of adding up the total quantities of certain items from five or more orders, thus the total quantities from all entered orders are optimal for reducing errors in serving of food or drinks.
The expense for inclusion of this option is an additional printer for orders in the bar or kitchen or a monitor for taking of orders on locations for preparation.
Each manager of a catering facility has a goal to enable the reception of as many guests as possible in the “Rush time”, realize turnover per table as many times as possible within those few hours, but without affecting the guests themselves, meaning that they should not be rushed in order for someone else to take their place. The only increase of productivity that can be affected in this interval of several hours is the time from the moment of reception of order to the serving of food to guests on a table.
With a fast and efficient kitchen, it is necessary to reduce the waiters’ time needed to come to the cash register, entering of orders and taking of notes to the kitchen, as well as prevent the situation where waiters collect 4-5 orders and then take them to the kitchen in the same time although the orders were taken in a period of around ten minutes.
A solution for this problem is that waiters use tablets for mobile sending of orders, while the kitchen and/or the bar have a monitor with received orders through which they inform waiters when their orders are ready. This option increases the speed of changing of tables for up to 20%, which means more guests and higher profit.
There are two solutions, the first one being the work with printers, which is realized with the installation of a printer in the kitchen and in the bar, meaning where it is necessary; after waiters make an order, the software separates it to the kitchen and the bar and sends it to corresponding printers. This method has numerous advantages over taking of notes and speeds up the business operation, however it is one-way communication, since waiters do not have information when their orders are ready so they have to go to the kitchen to check whether their orders are ready.
A solution for this problem is operation with a kitchen monitor. A tablet is installed in the kitchen showing the orders made by waiter; in addition there is information when the order was made so you can have information which orders are “late”, etc.. Another advantage of working with kitchen monitor is also that cook has a possibility, after the order is prepared, to inform waiter that the order is ready, which accelerates and optimizes working hours.
For me personally, one of the most important items in catering business are the correctly defined standard serving sizes. Standard serving sizes are a recipe for making of a certain food or drink. With correctly entered sizes of a food or drink, I can monitor my entire business operation through consumption and current status of stocks. Without correctly entered standard serving sizes there are no correct information about business operation, thus this is a precondition for monitoring and optimization of consumption and profit.
A huge problem that I faced when entering standard serving sizes in software I had been using as a caterer was that this important process was too complicated. Simply, I could hardly manage this without support. That is the reason why the current process of entering of standard serving sizes into POS Sector has been optimized so everyone can independently and simply add a new article and enter the standard serving sizes without redundant and complicated actions, and without support.
In order to more easily understand working with standard serving sizes, we will give an example of standard serving sizes for two items:
Example of standard serving size for coffee with milk would be as follows:
- Coffee 0.007 kg
- Sugar 2 pieces
- Milk 1 piece
Example of standard serving size for hamburger would be as follows:
- Bun for hamburger 1 piece
- Minced meat 0.15 kg
- Green salad 0.020 kg
- Tomato 0.050 kg
- Salt 0.002 kg
- Mayonnaise 0.002 kg
- Ketchup 0.002 kg
- Onion 0.005 kg
The standard serving sizes adjusted in such way for coffee with milk will result that with every sale of coffee with milk the stocks will be reduced for 7 grams of coffee, 2 small bags of sugar and 1 small package of milk; the same works for hamburgers, each sale will reduce the amount of relevant ingredients in stocks in the previously defined quantities.
Management of standard serving sizes gives you a possibility to monitor the quantities and financial values of sold goods; the standard serving sizes are a precondition for you to know whether you are selling certain items at prices where you do not have any or have a very little profit, etc.
Note: Be sure to check whether you have entered the correct quantities of certain ingredients, since that is a precondition for correct reducing of quantities of ingredients from stocks.
Guests often change the proposed side dishes from the menu or they ask for a specific preparation of a meal. Without this option in the software, waiters have to go to the bar or kitchen and explain what a guest wants. For me as a caterer, that means loss of time for my staff and my profit. With the option of direct message to the bar or kitchen on modification of side dishes or type of preparation, this problem is resolved and there are no more unnecessary losses.
However, this option will not be fully optimized and will create chaos in the stocks if, when side dishes are changed, correct ingredients are not reduced in the stocks and the defined basic ingredients in standard serving sizes for food and drinks are not cancelled.
In our establishment, we have reduced the time from taking of an order to serving for 50% with the assistance of work with tablets
During the summer, turnover in catering facilities is 8 to 10 times higher than in the winter, so it is important to speed up the transfer of orders from waiter taking orders from guests to the kitchen or the bar.
A tablet is an excellent solution since waiter takes orders from several tables and time is not lost since the order was printed on kitchen printer at the moment when waiter took the order (regardless of the fact that waiter goes to serve other tables afterwards).
That significantly decreases the “pressure” of a huge number of simultaneous orders in kitchen facilitates serving of orders. We have made a small analysis… the average time for serving of food in the “old system” (without tablets) was 20 to 30 minutes. With the tablet, this time is decreased to 10 to 15 minutes. Even the “older” waiters do not have any problems with getting used to the new technology. We wanted to “turn off” the tablets during the winter, but the “older” waiters asked us to leave at least one operational.