16/11/2022
We visited a client who has built a gem in the area of Man’gu this week and are helping him with an advanced hotel solution. We are installing a point of sale solution, menu engineering solution, accounting and facilities management. Stay with me as I explain a bit of this stuff.
Your waiting staff determine if you’ll stay in business or close down. Ideal waiter to customer ratio is 1 to 10. A waiter should comfortably serve 10 customers. 5 waiters should share one POS comfortably. A bar main should have his own POS. This minimizes pressure and allows them time for client relations – smiling, listening, taking order correctly and asking for feedback. Your patrons should get accurate bills on time; else you start experiencing revenue leakage.
As the business owner you may be responsible for getting the customer to visit your restaurant but the waiting staff and the chef will be responsible for repeat customers.
We move to the kitchen. Have you visited a restaurant and totally enjoyed a meal that was suggested by the chef. It is their signature dish. You promised to visit again and you did. You even took your partner along during the second visit. On the second visit you were terribly disappointed. Same meal, same chef, terrible experience. That problem is usually sorted with menu engineering. It also seals revenue leakage and wastage in the kitchen.
The menu engineering aids the chef and his team to build recipes, portion sizes and good practice. You know stuff like 200g of chicken breast , 20g red onion, 1g pepper , 1g salt ……..Good measure, pressed down and shaken together. This assures same result even when you change your entire kitchen team.
The facilities management will include room bookings, check in and check out and cancellation procedures.
I still believe most problems can be sorted with technology, do you?
