A chef’s testimony on software and technology for restaurants
When it comes to being a head chef or restauranteur, the primary goal is to give each and every customer an exceptional experience, every single time. Happy customers equals good reviews, return custom, and essentially determines the success of a business.
To make sure that customers’ needs are met, the entire hospitality team needs to work like a well-oiled machine.
Excellent service is a fine orchestra, a dance between the front of house and back: Chefs, waiters, greeters, runners, bartenders, dishwashers, and so on – there are a lot of moving parts.
How can I use restaurant technology/software to help my business?
There are 3 main objectives of any hospitality led business.
1. Reduce running costs while maximising profitability.
2. Keep the staff efficient and happy by giving them the tools they need to work at their best.
3. Provide an excellent product with unmatched service.
How can technology help me to meet these goals?
Modern restaurant technology can be implemented into any business model to enhance the efficiency of service.
Having a helping hand from modern hospitality software allows all members of the team to focus specifically on their jobs at hand, instead of being distracted by the many problems that can often arise as a result of outdated till systems.
An up to date POS system, such as the Maitre’D POS solution from Posera, can offer far more than a traditional till. You can, amongst other things:
• Use the mobile POS solution to take orders at the table using a handheld device.
• Input customer demands, allergies, and special requests straight onto the order.
• “Hold and fire” orders to effectively time service.
• Implement flexible item/bill splitting, making payment for customers more manageable.
• Use the clear floor management features to seat tables and plan arrangements.
• Connect directly to third-party reservation sites in real time.
A till system such as the above not only makes communication between the customer and front of house team easier and more efficient but also makes communication more accurate and precise between the FOH and the chefs.
So what about in the back?
In the kitchen, communication is paramount; we need to know exactly who is having what and when they need it, everything down to the finest detail.
Old school handwritten checks are near enough a thing of the past, and the standard order printer is soon to follow suit. The reason being is mainly a result of human error.
Nobody is perfect, and it is easy to forget a substitute here and a special request there when you’re in the heat of a busy service – is there a solution?
An POS system for restaurants, paired with a kitchen display system (KDS) solves this problem stunningly. A KDS is an in situ screen that clearly shows orders to the kitchen team, eliminating the time-wasting task of reading out individual checks.
Often a team member’s sole job will be to stand on the pass, read out the food orders, and be the middle man between the kitchen staff and FOH.
Profit margins are so tight in the hospitality industry, and staffing can be one of the most crippling expenses. Of course, any business needs enough staff to run effectively, but if we can streamline our teams, we can maximise our profitability by reducing unnecessary wages.
A note to leave with.
For me, restaurant management software is all about maximising staff potential, elevating the efficiency of service, and putting the business in the best position of success.
A modern, up to date POS system and Kitchen Display system is a game-changer in terms of the 3 points above.
Giving the business and the staff the right tools is the number one step in promoting customer satisfaction. An effective team will result in happy customers, and happy customers are the key to success in the hospitality industry.
By Declan Bell: declan_SA@hotmail.co.uk
Declan Bell is a professional chef and food writer with years of experience in the hospitality industry. From artisan cafe’s to fine dining restaurants, Declan knows a thing or two about life on the line and is excited to share with you his insider knowledge.