POS System: Streamlining Foodservice Businesses - Essay Sample

Introduction

The POS refers to a complex computerized system that makes it possible to routinely record information related to sales (Weber & Bailey, 2016). The system plays an integral role, particularly in the foodservice business where it eases the process of invoicing customers because it automatically checks the price of the item purchased and comes up with the total due. Notably, the POS system is interlinked with the central server and routinely tabulates products within the foodservice facility. More imperatively, the system helps in the storage of information which can be reviewed by the management to inform decisions as to which item within the foodservice menu is accessible. Moreover the system helps in providing a comprehensive breakdown on each item's cost and aids in updating the inventory within the facility.

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How POS System Control Cost

The POS system helps in providing accurate information which presents the foodservice managers with an opportunity to deeply understand the food usage trends as well as the cost (Weber & Bailey, 2016). It is worth noting that understanding of the food items that are frequently ordered and which ones is not will help the managers on cutting the allocation to ones that are not frequently purchased hence reducing the preparation cost. Moreover, the system ensures that the customer billing is accurately conducted and this will reduce incidences of customer under-billing hence reduces the costs (Dai, 2015). Better still, the availability of information and easy accessibility of data regarding sales patterns, speed of sales, and the usage of ingredients among others help the foodservice managers in ensuring that they execute efficient, effective control and ultimately reduce the wastage of resources (Weber & Bailey, 2016). More imperatively, the POS system plays the significant role of ensuring that the managers substantially curtail the losses, enhance overall employee productivity, improve accountability among workers and minimize the ordering errors and hence reduce the general cost of operations.

Benefits of POS System

Even though many entities are still operating with the conventional cash registers, the advent of the POS systems has gained immense influence in the modern business operations particularly the foodservice industry (Dai, 2015). Some of the benefits brought about by the system include; firstly, the system helps in creating inventory management that is simple and easily accessible. The discrepancies that often result from the employees manually counting the items is effectively forestalled by the system, which allows for quick and automatic tracking of inventory (Weber & Bailey, 2016). Secondly, the system provides the ground for quick analysis of the sales patterns and gauge the attractiveness of the service offered, which in effect helps in drawing better plans to improve the revenue and reduce the cost. Lastly, stocking several items can sometimes result in huge losses which often go unnoticed until the stock is checked. In this respect, the POS system helps in generating reports that provide an update on the stock changes daily (Dai, 2015). In instances of missing items, the manager is in a position to access data which may help in resolving the matter.

Service Area of Foodservice

The POS system has been instrumental in the foodservice, where it helps in saving the time taken by the employees in serving the customers. More often than not, the workers counter an enormous task of manually calculating the customer invoice, which is either subject to errors and manipulation. More significantly, the system allows for quick checking of the item ordered by the customer and promptly delivers which in effect improves the customer satisfaction and hence enhances operations (Weber & Bailey, 2016). Additionally, the systems help in curbing the manipulations that are rampant with the use of the traditional billing method and hence reduce the cost. It helps in specifying the items that have been sold and determine the ones that should be restocked, and this increases the efficiency in operations within the foodservice.

HotSchedules

HotSchedules has gained prominence its applicability across many businesses and more specifically, the foodservice industry. The technology helps the workers in gaining access to their schedules and enhances communication with their colleagues (Xu, Van Hoof, & Nyheim, 2018). Labor management is an important aspect of the foodservice business as the inflow of customers will often depend on how they are being treated. Moreover, the technology will help in improving punctuality, especially when it is synchronized with the POS system. Moreover, the system will help in curbing overstaffing within the restaurant, which is always accompanied by operational cost (Xu et al., 2018). Also, from the cost point of view, the system helps in reducing the cost as it reduces the unnecessary overtime, which often forms a huge chunk of labor expense.

Conclusion

It is instructive to note that technology has contributed immensely to the growth of different industries across the globe. The POS system in particular often plays a vital role in the foodservice industry where it is it allows for accurate collection and recording of data that can be used by the managers in making important decisions in the business. Besides, the system has been integral in improving the inventory and forestalling unnecessary errors that often characterize the conventional methods. Regarding the HotSchedules, managers are always in the pursuit of profits within the business, and the use of this system greatly helps in reducing the cost and enhancing operations.

References

Dai, X. (2015). U.S. Patent No. 9,129,269. Washington, DC: U.S. Patent and Trademark Office.

Weber, L., & Bailey, K. (2016). U.S. Patent No. 9,390,412. Washington, DC: U.S. Patent and Trademark Office.

Xu, S., Van Hoof, H., & Nyheim, P. (2018). The effect of online scheduling on employees' quality of life. Journal of foodservice business research, 21(2), 172-186.