onPoint Retail point of sale has now partnered with Snapscan, one of South Africa’s leading POS payment solutions. A SnapCode is a QR code (a square barcode) that is linked to a merchantSnapScan account. Customers use the SnapScan application to scan the code and then enter payment details (amount and PIN) to facilitate a payment to the merchant.
OnPoint Retail will make your retail experience less painful and will streamline point of sale transactions with technology, making transactions easy and quick. Switch to Onpoint Retail POS Software today and enhance your customer experience.
Food costs are a huge factor in the success of
your restaurant. Whether you’re a quick service or fine dining restaurant, food
costs can determine the restaurant’s profitability. Without knowing your food
costs, there is no way to know if your menu items are generating a profit.
There are numerous reasons why food costs can spike. Some fluctuations are out
of your control like seasonal changes, and vendor growth issues. However, most
are internal decisions that can greatly affect your profitability if not taken
care of correctly. Everything your restaurant does from payroll to restaurant
maintenance is controlled by food costs. Read seven tips below on how to keep
your food costs sustainable:
1. Menu Planning It’s impossible to plan for every price change from when it’s grown to when it
gets to the table. Every restaurant experiences price surges at one time or
another. That’s why it’s important to balance expensive ingredients with
inexpensive ingredients. Having a successfully balanced menu involves choosing
foods that have stable prices so they can easily counter needed menu items that
have fluctuating prices. When planning your menu it’s important to always
important to stay at a 30-35% benchmark. That means your menu items should
always be at least 30% more than what you paid for all of the ingredients
within the dish. If this rule is not working for you, it’s never a good idea to
raise menu prices further. Raising menu prices can make people uncomfortable,
and it can be more beneficial to find lower costing ingredients.
2. Control Waste Every day restaurants around the world throw away tons of food. Millions of
dollars are being torched because many restaurants don’t have good waste
management practices or they are just lazy. According to a 2014 study by the
Food Waste Reduction Alliance, 84.3% of unused food in United States
restaurants ends up being disposed of. That’s a huge number that could be
better served recycled or even donated. It’s important to get creative with all
of your ingredients to prevent the least amount of waste within your restaurant
especially if you work with a high amount of non-perishable items.
3. Reduce Theft It might be surprising, but food theft is extremely common within restaurants.
You will encounter a type of employee who thinks because I work in a
restaurant, I deserve to get free food. You should ensure your employees have a
clear understanding of this principle from their start of employment. Having a
software system that accounts for inventory is a great tool to enforce and
track food levels. Making sure your inventory levels reconcile with the kitchen
tallies at the end of every day is a great way to start. StorePoint POS systems
include this as an automotive feature that can make your day-to-day restaurant
operations much easier to handle.
4. Portion Control If your restaurant is not a buffet, you need to ensure you are using adequate
portion controls. The reason why restaurant chains are so successful is that
they use the same portions no matter the location. You can order a Big Mac in
California, and receive the exact same size burger in China. These big
restaurant chains have done their research and have a science down for keeping
proportion in relation to costs. Even if you are a small restaurant
establishment, portion control is crucial. Even if someone says they want to
take some of their food home with them, the goal is to have as many people
finish their meals as possible, while they are at the restaurant.
5. Staff Education Always be educating your staff when it comes to food costs. Ensure that your
chefs understand the value of every ingredient used in their dishes. For wait
staff, you can teach your staff how to present menu items and prevent over
ordering from guests. For example, if a guest says, “I’m not that hungry, but I
can’t pass up the rack of baby back ribs.” Have your staff be prepared to say
something like, “why don’t you try our half rack, and we can always heat up the
second half if you are still hungry?” It’s important that your staff doesn’t
take everything at face value and to always have things prepared to say so
things don’t get wasted.
6. Food Vendors Always do your research before seeing any food vendors. It’s important to not
be afraid to shop around. It’s important to find the best cost, and if you
don’t ask you won’t get it. Find suppliers that you trust and you can build
relationships off of. Building these partnerships can create successful
relations to build your business off. They can bring in new ideas and keep you
up to date with trending ingredients. It can also be a good idea to have
vendors that are specific for different seasons. A vendor in California might
be the best to order carrots from, while Florida might be the best place to get
7. Reporting If your restaurant doesn’t have an in-depth reporting application, you are
surely allowing things to slip through the cracks. Remember every cent counts.
Food suppliers, cooks, and even restaurant owners are known to make mistakes.
You could get double charged for inventory, your cook may not be balancing
ingredients right, or you could accidentally order more inventory than you need
for a particular week. Today’s POS systems offer in-depth inventory management
functions that automatically analyze everything from your vendor orders to
daily inventory used to recommendations on maintaining healthy food cost
levels. Some POS systems will even adjust menu items automatically if you
change any of your ingredients.