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Restaurant Management Systems - Coggle Diagram
Restaurant Management Systems
Point of Sales (POS)
A stand-alone machine or a network of input and output devices used by restaurant employees to accomplish their daily activities.
Benefits
Decreased service time
Order accuracy
Security of cash transactions and internal auditing functions
Reduce training burden
Performance control
Sales reporting
Inventory and Menu Management
Inventory levels & consumption
Par stock
Consumption volume, rate, and sales price
Reconcile Physical Inventory with POS Inventory
Purchasing
Dates of purchases and delivery, quantity, and purchase price
Alerts to rotate/use stock
Some items hard to track
Food cost controls are critically important
Theft
Shrinkage (theft of product)
Up to 30% of all restaurants fail because of employee theft
User ID required (management diligence & procedures)
Reservation and Table Management
May be part of or separate from POS
Reservations simplistic in nature (name, phone no, date, time etc)
Table management designed to allocate reservation/wait/walk-in list with tables, locations, services
Other RMS
Delivery Management System
Emphasizes delivery of orders
Storefront Operations
Similar to POS
Transmits orders to kitchen, drive-through and counter
Time of order processing most important feature
System function
Flexibility
Price changes
Menu changes
Promotional Items
Data back-up
Self diagnostics
Training program
Back Office Systems
Inventory control
Financial transactions
Sales data
Proprietary vs. Non-Proprietary
Single source
Mixing and matching software/hardware troublesome