By Lisa Terry
http://htmagazine.com/ME2/dirmod.asp?sid=8D86DF469BD74C098382D9532C904D8E&nm=Magazine&type=MultiPublishing&mod=PublishingTitles&mid=3E19674330734FF1BBDA3D67B50C82F1&tier=4&id=DC7F23D694C042F18099F4A010BC770F
The article discusses how restaurateurs are currently implementing “new menu analysis and forecast driven production systems” into their restaurant operations. These types of technologies provide restaurateurs with the convenience of not having to play the guessing game when forecasting sales, quantities, portions etc. In a nutshell, restaurateurs are cutting costs with cutting edge technologies.
According to the article, restaurant operations usually see a four to seven point reduction in food/labor cost. These new technologies are helping restaurants operate at maximum efficiency, which in the end will result in a positive experience for the customer. Specifically, the article mentioned one company that stood out. Internet Restaurant Technology Inc. provides a program that offers a detailed menu analysis tool. By simply entering a recipe into the program, the analysis tool does all the thinking for you. Based on one recipe, the tool displays the items impact on “food costs, paper costs, revenues and gross profit.” This provides managers with a quick look at how certain menu items may benefit and contribute to the overall operation.
The article stresses how convenient products like this can be to restaurateurs. The only thing is that proper training is necessary in order for establishments to benefit completely from such tools. If management is using these tools properly, the benefit of these technologies definitely outweighs any financial burden.
Overall this article was good in that it introduced a potential great restaurant technology. At the same time, the article was honest in stating that it is important for management to be well trained in the program so that they can get full use out of it. With the combination of decreased food cost and labor cost, restaurants can not go wrong in purchasing tools like the ones mentioned in the article. It seems that the restaurants of the future will be operating at maximum efficiency, which is a great thing. Perhaps important tools like these will cause less new restaurants to fail.
I have worked in several restaurants and currently work in one where there is limited technology. I feel with an addition of a tool like the ones mentioned in this article, the business could save itself a great deal of money. When someone is using a technology that does a majority of the thinking for them, the sky is the limit.
Source: Terry, Lisa. “Breaking Down the Fudge Factor.
2 comments:
Stacey Anderson
This article describe the importance of using technologies to cut costs and gain a competive advantage. It is also important for managers to use these tjechnnolgies to manage costs and create better margin by reducing the amount of wasted inventory, excess inventory and forcasting. According to this articke the food food and labor costs are dramitaclly reduced. These technologieis apperarantly help restuarants be more proactive about the issues such as hiring enough staff for a given night. I have worked in Sarbucks retailer, and I noticed that technologies were used, and I honestly think that the technologies that Starbucks uses for forcasting have helped them be very succesful in their business practices.
This article talks about a program that would be very beneficial to a lot of restaurants. Restaurants that aren't run by a corporation are usually less profitable and also have high food costs. This program seems that it would definately help control this aspect of the business and will definately help with portioning and budgeting. The restaurant I work in now would definately benefit, but I feel that most restaurants will not want to spend the money on the program or the time to train with it because it is such a hectic business and managers and owners will not want to spend the time and money. It is definately a good idea though.
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