Restaurant Management System
 Point-of-Sale Systems
 Table Management Systems
 Home Delivery Software
 Inventory Control System
 Menu Management System
 Recipe Management
 Nutritional Analysis
Point of Sale Systems
 Made up of a number of POS terminals that interface
with a remote central processing unit.
Point of Sale System
 A point of sale system is either a stand-alone
machine or a network of input and output devices
used by restaurant employees to accomplish their
daily activities including food and beverage orders,
transmission of tasks to the kitchen and other
remote areas, guest-check settlement, credit card
transaction processing, and charge posting folios.
Point of Sale System
 A point of sale system is either a stand-alone
machine or a network of input and output devices
used by restaurant employees to accomplish their
daily activities including food and beverage orders,
transmission of tasks to the kitchen and other
remote areas, guest-check settlement, credit card
transaction processing, and charge posting folios.
Point of Sale System
 A point of sale system is either a stand-alone
machine or a network of input and output devices
used by restaurant employees to accomplish their
daily activities including food and beverage orders,
transmission of tasks to the kitchen and other
remote areas, guest-check settlement, credit card
transaction processing, and charge posting folios.
Point of Sale System
 A point of sale system is either a stand-alone
machine or a network of input and output devices
used by restaurant employees to accomplish their
daily activities including food and beverage orders,
transmission of tasks to the kitchen and other
remote areas, guest-check settlement, credit card
transaction processing, and charge posting folios.
Benefits of POS
 Elimination of arithmetic errors
 Improved guest check control
 Increased average guest check
 Faster reaction to trends
 Reduced labor cost
 Reduced credit card expense
 Reduced late charges
POS Hardware
Terminal design
2 types of terminals:
- server/precheck terminal
used for entering orders only.
- cashier terminal
used for both entering and settling checks.
POS Hardware
 A terminal may consist of :
 Screen / touch screen
 Keyboard
 Printer
 Magnetic stripe reader
Micros 1700
Micros 2700
Micros 3700
Micros 8700
Micros 9700
POS Hardware
 3 types of guest check
printer

Hardware platform
- DOS based
- dot matrix or impact
- thermal printer
- laser printer – expensive
- Windows based
Networking
CPU
Printer
PMS
Printer
POS Hardware
Benefit of handheld terminal
In 1992, the first touch-screen handheld was
introduced.
 Delivery of food is quicker, resulting in a
higher average check and table turnover.
 Server has more time for servicing guests and
suggestive selling.
 Employee morale increased because tipping
increased 15 to 20 percent.
 Training time was significantly reduced.
Drawbacks of handheld terminal
 malfunction in hot weather
 interference with other FM transmitting signal
 expensive unit price
 high replacement cost (i.e. stealing)
 others
Self-Ordering Systems
Kitchen Display System
 Highlights alert orders in yellow or red to indicate an
order has exceeded expected prep time
 Monitors time to prepare
 Allows user to define preparation times
 Intuitive icons display Rush Order, VIP and Void
status
 View the status of each table in the restaurant at a
glance
 Generates real-time reports on kitchen performance
Table Management
 Reservation processing
 Wait List Management
 Table buttons change
color to indicate
 Table Assignments &
 Table Vacant
Server balancing
 Communication
Network
 View the status of each
table in the restaurant at
a glance
 Guest Seated
 Kitchen Working on
Order
 Entree Served
 Order Late
Menu Management
 Chef Tech Software
 Recipe/Menu Costing
 Inventory Control
 Nutritional Analysis
 Create orders from pars
 POS & Purchasing Interface
Inventory control system
Inventory control system tracks product quantities
and prices and provides accurate information on
inventory activities in a timely manner.
 create vendor and product file
 design inventory worksheet
 take inventory
•inventory extension report
•food usage report
 print reports
•reorder quantity report
•purchased order
•receiving report
Menu management system
detailed item sales analysis
insight into what inventory usage and cost sales
 Create ingredient files
 Create recipe file
 Create menu item file
 Post quantities sold and generate menu analysis reports
- product cost or menu mix report
- menu price analysis report
- theoretical usage report
-perpetual inventory report