Restaurants run on the quality of taste and service and are highly competitive due to the volatility of customer preferences, since most customers may change their preferences quickly based on services offered by competitors.
Each restaurant must strike a balance between food preparation and customer service, and while human effort contributes much to this balance, EPOS systems can be extremely helpful in this endeavour.
EPOS systems for restaurants can be used in any facet of a restaurant’s operations, such as managing inventory, bettering the order process, marketing offers and discounts, monitoring finances, and optimising resources.
In addition, when it comes to running a restaurant, it is important to be able to coordinate the front-end and back-end operations efficiently.
EPOS systems for the front-end and back-end of restaurants
Front-end operations are those that directly deal with the customers which add weight to the service and create an impression. The majority of front-of-the-house tasks include providing a great experience through an efficient order-taking process that focuses on customer engagement and satisfaction.
Back-end operations are activities that don’t involve contact with the customer, but they are vital and add value. Back-house operations deal with administrative processes, operational procedures, and staff management, which ultimately work in unison to ensure customers have a satisfying dining experience.
Leveraging the front-end and back-end using an EPOS system will increase the overall performance of the restaurant.
In a restaurant, an EPOS system can take care of the following front-end operations:
Automation of billing operations will improve the accuracy of calculations and offer a clear listing of all the items ordered. Automated billing increases the table turnover rate, facilitating more orders as well. You can even spot customer favourites as a result, which can assist in marketing and promotional campaigns as well because detailed reports can be produced.
- Reservations, queues, and events
Restaurateurs can manage tables, and during peak hours, the restaurant can handle queues by allocating the right resources for consumers based on reservations and from then on, on a first-come-first-serve basis. It allows restaurants to forecast waiting times and busy hours too. For events, the restaurant will be able to plan according to customer requirements.
- Customer service
An EPOS system creates a database of all customers. The database will gather information about eating habits, the average spending of customers, and the main demographic of customers. This information can be used for upscale marketing, promotions, and research, allowing the restaurant to create relevant dishes and provide a better service.
In a restaurant, an EPOS system can take care of the following back-end operations:
Once the order comes through an EPOS system, it is easy to allocate time and ingredients. This will enable an estimate of time to be given to the chef and the customer, which will help with service. Order statuses can be established and this will prompt less dissatisfaction amongst customers and avoid all possible delays.
Order taking can be automated; customers can browse through the menu and enter their order with their preferences and adjustments. When the entire order-taking process is automated, it reduces the risk of erroneous orders, reduces human contact and time wasted, and ensures less confusion, ultimately getting the order to the customer faster.
- Stock and inventory
EPOS systems for restaurants will allow the creation of a stock list of the remaining items and you can get updates when new resources need to be ordered and bought in real-time. An EPOS system reduces the chances of certain items being over-ordered or out of stock. Efficient inventory management will result in optimal utilisation of resources.
Combining the front-end with the back-end through EPOS systems for restaurants
It’s true that EPOS systems for restaurants work well as hospitality solutions but it’s important to remember that the customer experience is of utmost importance to the success of a restaurant. That is why it’s beneficial to ask for feedback, as this builds communication and a bond with the customers.
This is where the front-end operations—which can be a survey given to customers through the EPOS system after their meal to rate their experience—combine with the back-end operations—which can be the strategies that restaurateurs come up with to improve the customer service—to offer a better chance of profitability and long-term success.