Management system: why does your restaurant need one?
Find out what a management system is, what the advantages are and how to implement it in your restaurant.
in 1792, Antoine Beauvilliers, surprised a group of incredulous customers with what was, at the
time, something unprecedented – the restaurateur offered a set of meal options, organized in what he called a “menu”. This innovation marked the birth of the modern restaurant, at a time when the offer was limited to a single dish, designed to satisfy the appetites of hurried travelers.
Considered one of the founding fathers of modern gastronomy, Beauvilliers would go even further by being the first in the industry to think about the ambience in the dining room, select neat-looking waiters whose training he invested in, and equip the kitchen (and wine cellar) to satisfy every whim.
Thus, was born a new generation of restaurants, a superior experience that would inspire centuries of French gastronomy, and the first of many innovations that would transform the sector.
What is a management system?
Today, more than 200 years after Beauvilliers’ death, the world of catering continues to
evolve, even though the changes are less visible to customers. The sector is changing fromwithin. The way it communicates and organizes itself has benefited from a powerful butdiscreet tool: the management system.
A management system is software that organizes and interconnects internal processes in the different areas of the restaurant to facilitate work, optimize results and increase staff productivity.
From customer requests to issuing orders to suppliers, not forgetting the control of invoicing and consumption of ingredients, a management system has the potential to eliminate bureaucratic tasks and free people up for what really adds value – spending more time with the customer.
How the management system works in practice
Adopting a management system brings many practical benefits for the modern manager.
These are the main ones.
Reducing costs and waste
Integrating data from different areas creates a comprehensive view of the restaurant. In this way, you can identify areas where you can reduce costs and support decision-making with number.
For example, it is possible to detect a significant increase in the volume of purchases from suppliers that is not accompanied by a proportional growth in sales. This type of behavior triggers an alert, which should be analyzed. Or you may detect that the average ticket, the value per meal, has been falling, which could lead you to redo Beauvilliers’ invention and rethink the menu.
Relevant information at your fingertips
When it comes to major changes in the restaurant sector, few years compared to 2004. That year saw the debut of an innovation whose impact will continue to this day – the first online comments platform was launched. Reviews, stars and scores became part of the lexicon and, since then, there has been an ever-increasing concern with data. Today, thanks to management systems, the information entered generates accurate reports with real information about the state of the establishment. Reports can be customized to show only the most relevant information, from sales to stock shortages to shopping lists, to save time for the important issues in your business.
More autonomy and productivity for the team
Management systems aren’t exactly new. In 1995, the first solution designed specifically for restaurants hit the market, but it was only available to the world’s leading fast-food chains.
The introduction of this technology was one of the secrets behind the high levels of
automation and standardization achieved in work processes. Soon, many other restaurants realized its potential to make teams more autonomous and productive. The clarity of processes improved communication and avoided the need to redo tasks. It also contributed to greater safety by identifying the most correct, ergonomic and tested procedures. Today, simplicity of use and installation costs make a management system more accessible and efficient.
Higher quality of service
A management system goes far beyond internal organization. The changes are visible to customers. The speed and quality of service improve. Instead of being bogged down in bureaucratic tasks, staff have more time to spend with customers. Automation is one of the essential factors for more human service experience and contributes to an excellent restaurant experience.
Stock control
Inventory is one of the most time-consuming, manual and error-prone tasks in a restaurant. What’s more, it can easily lead to order failures, which have added costs if expiry dates are exceeded. With a stock control system, you always know what’s coming in, what’s going out and what’s stored in the restaurant.
ZPOS, the partner for innovative restaurants
At ZPOS, we help innovative restaurants improve their customers’ experience. To do this, we design simple, intuitive and effective management systems. Our team of professionals has extensive experience in restaurants and retail. Get in touch.
