Restaurant Management Software Key Terms

Learn the ABC's of restaurant management software

By Michele Vrouvas

With the management software available today, restaurateurs can no longer afford to overlook the huge technological advances made in recent years that improve customer service. Start by learning the equipment you need to install a state-of-the-art, point-of-sale system, whether your restaurant specializes in quick service or upscale dining. Then discover key facts about how software helps you make purchases, keep track of customer receipts and even create eye-catching menus.

POS

POS refers to the point-of-sale system, the latest technology to hit the restaurant industry in decades. With POS, restaurants are no longer slaves to paper orders or receipt slips.
Try: Buyer Zone explains the hardware that comprises the POS and how it is used in diners, sub shops and fine-dining establishments.

Controlling food costs

The idea behind controlling food costs is that you are able to estimate the total cost of the recipes your restaurant depends on.
Try: The discussion of controlling food costs at Armsco explains how this somewhat laborious task is essential to achieving maximum growth in profits.

Handling reservations

Handling reservations with restaurant software enables you to enter your reservations on a computer database that also helps you manage your tables. The program saves the data so you can prepare reports that compare the number of reservations over time.
Try: The National Restaurant Association shows how handling reservations the right way is the first step toward reducing the money you waste on "no show" customers.

Inventory control

When you practice inventory control, you establish a system for maintaining fresh ingredients at all times. This means that your kitchen staff knows when to prepare certain recipes to ensure that key ingredients are at their peak.
Try: See the explanation of inventory control at Business Software Solutions to get an idea of how this essential practice helps you monitor the shelf life of your products so you never have to worry that customers were served old food.

Purchasing procedures

Purchasing procedures refers to the step-by-step method you follow in determining what foods, beverages and other supplies your kitchen needs to operate.
Try: Food Service Warehouse not only offers practical advice for building your inventory, it also explains how you can find vendors willing to help you in your purchasing procedures and how to make the most cost-effective deals.

Menu designs

Successful restaurateurs know that menus show more than just prices. Menu design refers to your restaurant's ability to communicate its distinctive character, what sets it apart from the competition.
Try: At MenuHouse, you can read about the impact of eye-catching menu designs on your customers and, ultimately, your business.