Chapter 15: Restaurant Technology

• Main Types of Restaurant Industry Technologies

• Software Programs

• Choosing Technology for a Restaurant

Back-of-the-House Technology

• Purchasing: Product management tracks products through each inventory cycle and automatically reorder when the item falls below par stock

• Inventory Control: Systems aid inventory control by quickly recording inventory

Back-of-the-House Technology• Food Costing: PDA, laser bar

code scanning, ChefTec.• Menu Management: Food

costing link, (ex.MenuLink)• Labor Management Systems:

Interface back and front of the house working hours and human resources info. (Windows-based labor schedulers, TimePro)

Back-of-the-House Technology

• Financial Reporting: Front of the house and back of the house systems may interface by transferring data to and from the central server. This makes it easier for management to monitor service times, POS food costs, labor costs, and guest counts

Back-of-the-House Technology

• E-learning: Computer based training delivered via internet or proprietary.

• The National Restaurant Association Educational Foundation has several online courses (ex. ServSafe Food safety Training Program)

Front-of-the-House Technology: Selection POS Systems

• POS: Point of Sale System

• Human Factors Engineering (HFE) focus on:

• Store performance

• User interface design

Front-of-the-House Technology: Selection POS Systems

• Aloha: Full range of restaurant products including Table Service and Virtual Order Processing.

• ASI: Popular Restaurant Manager POS and Write-On Handheld

Front-of-the-House Technology: Selection POS Systems

• IBM: Linux servers and Sure POS 700 series

• Sharp: UP-5900 system combined with Maitre’D

• NCR: 7454 POS Workstation- MS DOS and Windows certified

Guest Services and Web Sites

• Internet Booking

• Guest Checks- Splitting and Suggested Tip Amounts

• High Speed Internet Access

• User Friendly Web Sites

• Wireless Surveys

The End