fbtechreview.comAUGUST 20218in myviewTECHNOLOGY IS REINVENTING RESTAURANT OPERATIONSBY SARA KWIATKOWSKI, DIGITAL PRODUCT MANAGER, GORDON FOOD SERVICESince the last few years, the food industry is witnessing a rapid technological revolution that is transforming restaurant management processes. From the cash registers to the kitchens, technology is becoming an integral part of the restaurant operation. Innovators across the market, including trail-blazing start-ups, are continually inventing new solutions designed to make restaurant management easier, faster, and profitable. The once out-of-reach digital solutions are becoming everyday necessities for the food and beverage services industry. Restaurant businesses are getting inundated with different vendors and incorporating robust systems to simplify their inventory management and boost profitability while enhancing the consumer experience.Understanding Where Your Business StandsHowever, the multitude of options in the marketplace can sometimes be overwhelming for businesses. They can often be blinded by the packaging of solutions and end up paying excessive prices for functionalities they might never use. Hence, the critical factor of success lies in recognizing the inventory levels and making purchase decisions accordingly. Considering the pace at which the restaurant sector is moving, the turnover rate is still a big problem in the industry. As a result, businesses have to regularly retrain their staff on tracking the inventory, not only for tax purposes but also to refresh the stock orders when they are running low. In many instances, we have provided clients in the restaurant space with food costing software designed to enhance their inventory processes. Every time the menu details are updated into the system, clients can quickly determine the products that are profitable for the restaurant--differentiating profitable products from those that do not play a crucial role in profitability. When we consider the data at the point of sale and compare the theoretical food cost with the actual food cost, the clients often see significant variances in their inventory results. The main challenge for customers is in reducing the variance in inventory, and this is where we try to make a difference.
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