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The Menu – the latest insights on restaurant technology trends, customer successes, and best practices.

Recent Posts

Digital Marketing For Restaurants: 3 Tips for Staying Relevant Online

When it comes to dining, today’s consumers can do quite a lot without leaving the comfort of their homes: research local restaurants, check reviews and menus, reserve tables and, last but definitely not least, order online. Having a strong online presence is increasingly important in maintaining relevance, especially with smartphones playing a dominant role in guiding our everyday decisions (Mintel, 2018). With constant technological innovation and ever-changing restaurant customer communication preferences, it can be hard to keep up with best marketing practices. Here are three tips for restaurateurs to keep relevant online. 1. From Social Media to Email, Go Where Your Customers Are Know your diners and how to reach them. There is little point in devising the next best digital marketing campaign if you are conducting it on a platform that won’t reach your customers. For example, our latest research in restaurant marketing reveals that the 18-34 age demographic is most interested in receiving restaurant communications via Instagram, and interest wanes with those over age 35. By comparison, Facebook communications are just as popular with the 35-54 and 18-34 age groups, while the over 55 segment is most interested in receiving communications via email. Practicing this principle shouldn’t be limited to social media; it should be applied across the board in marketing efforts. Consider using: mobile-friendly websites, compatibility with Google Maps, hyper-location targeting and even potential appearances on third-party apps/aggregators – all have the potential to attract new customers, increase loyalty of existing customers and increase sales (Mintel, 2019; Mintel, 2018; Warc, 2017). 2. Pay Close Attention To Your Customers’ Restaurant Reviews Social media and review sites are among the key places people go to voice their opinions, expressing not only what they like but, most importantly, what they don’t like. According to Tripadvisor’s Influences on Diner Decision-Making report, 94% of Americans and 87% of Brits say their dining decisions are influenced by online reviews; 72% say they have been influencd by online restaruant photos (Tripadviser, 2017). Customers value what other diners say and how restaurant management responds to comments and criticism online. 94% of consumers say they have read management responses on review sites, adding that if criticisms are dealt with suffiently they are not discouraged from dining at that restaurant. Tuning into these online conversations can help your restaurant react to hot topics and trends, and provide feedback in a much more agile and sympathetic fashion (TRG, 2015). 3. Measure Customer Passion With Engagement Rates Knowing your customers doesn’t mean just knowing what online platforms they use, but knowing the things they care about. Keep your posts topical and in line with the trends your customers are passionate about, whether that’s saving a couple of bucks, trying new foods, or caring about ethical/environmental issues. Connecting with consumers’ passions can create waves of positivity for your business, boosting brand awareness and brand sentiment. But how do you find out about your customers’ interests?  You can track what they are discussing and engaging with on social media. Review your post engagement. Social media engagement reflects how many likes, shares and comments each post gets. Roughly, an engagement rate between 1% and 3.5% is considered “average-good,” with a rate between 3.5% to 6% regarded as “high.” Review which of your posts receive the highest number of likes and, more importantly, review the the engagement rate. Use such metrics to guide future posts, ensuring that they’ll be meaningful for your target audience. For more advice on restaurant marketing, read our recent post on how restaurant customers want to be contacted. Learn more about Oracle’s restaurant POS systems to discover how they can help you analyze and connect with your customers. Stay up-to-date on emerging digital marketing strategies for restaurants by subscribing to our blog!   References: Mintel (2019) Attitudes Towards Casual Dining – April 2019 Mintel (2018) Digital Trends Quarterly – December 2018 Tripadvisor (2017) Influences on Diner Decision-Making. TRG (2015) How Restaurants Can Stay Relevant. Warc (2017) Rock Bottom Restaurant & Brewery: Using Waze to drive guests to restaurants.  

When it comes to dining, today’s consumers can do quite a lot without leaving the comfort of their homes: research local restaurants, check reviews and menus, reserve tables and, last but definitely...

Innovation

Five Benefits of Cloud-Based Restaurant POS Systems

Five reasons why the cloud is right for your restaurant POS system You’ve chosen your restaurant name. You’ve found the ideal location. You’ve devised the perfect menu. The fixtures and fittings are all on order. What next? Your mind turns to technology. You are going to need a point-of-sale system for your restaurant. So where do you begin? The answer is simple: In the cloud. Every modern restaurant needs a cloud point-of-sale system, and here are just a few reasons why: Cloud lowers IT costs No onsite servers needed. No call out charges when the server goes down. No consultants visiting to install the latest versions of software. All these scenarios are taken care of in the cloud. This allows money to be reallocated elsewhere. This might be opening more locations, refurbishing existing premises, branding, marketing, staff training – whatever makes your business more competitive. Cloud minimizes complexity Cloud-based restaurant POS systems are designed to be plugged in, switched on and connected at the touch of a button. By removing the need for servers on each site, you’re not only saving money on the hardware itself – you’re reducing the cost of maintenance. With traditional on-premise systems, upgrades involve sending a consultant to each location, which explains why roll-out programs often take weeks or months. With cloud, a system upgrade can be done centrally, once. Less money is needed upfront for hardware, and less money is needed for ongoing support, freeing funds to be reallocated to support other business priorities. Cloud enhances speed and agility The food and beverage industry moves fast. You need to be able to bring new ideas to market within days, not weeks or months. It’s also important to identify and remedy underperformers, whether it’s an item on the menu or a promotion. Cloud technology allows you to execute your ideas much faster and more effectively. Cloud opens new revenue streams If you’re looking to broaden your customer base and increase revenues without expanding the size of your premises, then there is huge potential in off-premises ordering. With the power of the cloud, orders that are placed through mobile POS devices or desktop PCs can be sent directly into your existing systems for fulfilment. There’s no need for separate channels for web or mobile orders, which means fewer headaches for your IT team or onsite staff as systems remain simple and streamlined. Cloud-based restaurant POS solutions also maximize the profit potential and help ensure that customers receive a consistent brand experience. Cloud POS analytics helps glean insights from data for better decision making   How much revenue did your newest location make this lunchtime compared to forecast? How many of your guests are using discounts or promotions? Which locations have the best sales per employee? All this information and more should be available to help you make better business decisions. But if you’re running different systems in different locations or countries, it becomes difficult to pull such data together. But with a cloud-based restaurant POS reporting service, data from every location is instantly available in real time, allowing you to see exactly what is happening across the enterprise at any given moment. Weekly, monthly, and quarterly reports can be delivered accurately within seconds rather than days. Cloud also ensures that this data is accessible whenever and however you need it, whether from a desktop PC or a mobile app on a smartphone. If you’re looking for a cloud solution to take your food and beverage enterprise forward, then look no further than Oracle MICROS Simphony Cloud. To discover the many other reasons why a cloud point-of-sale system is right for your restaurant, please view  The Power of Cloud for Food and Beverage Operators: What Every F&B Executive Needs to know now.

Five reasons why the cloud is right for your restaurant POS system You’ve chosen your restaurant name. You’ve found the ideal location. You’ve devised the perfect menu. The fixtures and fittings are...

Events

Oracle’s Adriana Torres Named in HITEC’s Top 100

Every industry needs role models, and the food and beverage business is no exception. They’re vital to represent what’s possible in shaping careers – especially for women and minorities. That’s why we’re proud to announce that one of our very own – Adriana Torres, senior vice president, global head of Oracle Hospitality and Food & Beverage Support – has been named to the Hispanic Information Technology Executive Council (HITEC) 2020 Top 100 list, honoring the most influential and notable Hispanic professionals in the technology field. The HITEC Top 100 list recognizes the top Hispanic professionals in the technology industry in the U.S. and celebrates their leadership and achievements in all sectors of the industry. Honorees are evaluated on their accomplishments in the ever-changing global landscape of technology and for their mentoring and professional development activities. Diversity’s Role In Forming Better Global Partnerships Regarding the recognition, Torres used it as an opportunity to talk about the importance of diversity and its essential role in helping Oracle be a better partner for its many unique customers across retail, hospitality, restaurants, stadiums, and other large venues. “Diversity of thoughts, mind, gender, culture and races are attributes that make us unique and special as human beings,” Torres said. “If you are able to recognize these differences and leverage them to learn and to grow personally and professionally, then you are able to accomplish greater successes. In my field, understanding and promoting diversity is key to providing better services to our diverse customer base.” Said HITEC Chairman Guillermo Diaz, Jr.: “HITEC is proud to recognize the top 100 technology executive leaders that happen to be Hispanic. Not only do they represent the top tier talent that is making a positive impact on the technology industry, they also serve as role models to the next generation of leaders that are accelerating their respective businesses and communities.” Nominations were solicited from HITEC members and the general public, and the organization’s 2019 Awards Committee selected the honorees. For more than a decade, HITEC – a global IT executive leadership organization – has recognized Hispanic professionals on the Top 100 list as part of its mission to increase Hispanic representation and build stronger technology and executive leaders in the diversity-challenged technology industry. The group’s mission perfectly parallels Oracle’s belief that diversity strengthens business performance and defines our culture and identity. By valuing diverse leadership, Oracle can better share great ideas and, just as importantly, better understand the specific needs of our varied F&B customers.

Every industry needs role models, and the food and beverage business is no exception. They’re vital to represent what’s possible in shaping careers – especially for women and minorities. That’s why...

Stadiums/Arenas

How Do You Choose the Right Point-of-Sale Hardware for Your Stadium?

Gone are the days when stadiums just hosted sports teams. They’ve evolved to become multi-event venues – even destinations themselves. But through their evolution, one thing has remained a constant: the stadium POS hardware, the unsung hero of stadium operations, working quietly backstage – until it doesn’t and all hell breaks loose. Certainly, rugged dependability is an essential trait for a point-of-sale system. But with the array of events that stadiums now host – from concerts to festivals to corporate events and others – it’s essential for a POS system to be flexible enough to cater to a spectrum of events and their unique menu offerings. Keeping that principle in mind, here are my “Top-5 Tips” to help select the best point of sale for your stadium. Your POS needs to be: Portable You want to take your menu offerings to the crowds, rather than wait for them to come to you. A great system enables the quick and easy setup of pop-up shops, concessions and stands – wherever and whenever needed. The Oracle MICROS Compact Workstation 310 takes this one step farther by removing the need for either power or network cables. Such flexibility increases upsell opportunities and shortens lines, meaning more revenue and happier customers. Weather and environment resistant Withstanding stadium environments, from tough kitchen conditions to harsh weather, is a must for POS to serve customers 24/7. Hardware needs to be able to endure anything Mother Nature, fans or employees can throw at it. Performance tests that I always used to gauge hardware: Does it work in my walk-in freezer? Will the touch screen operate even when beer is spilled all over it? Durable Tablets get dropped with alarming regularity, which makes it critical to select devices that are built to last. Purchase decisions need to be made based on the real cost over time; what may seem like a bargain at first can quickly become incredibly expensive if you need to replace 10% to 20% of your devices every six months. Unfortunately, that’s not an uncommon scenario, considering few consumer-designed devices can survive the rigors of stadium life. Compact Serving hundreds or thousands of people, whether during intermission or half time, makes counter space a premium, especially at mobile concession stands. That’s why POS size is a big deal. It’s key to install a system with the necessary functionality but also one that takes up less counter space. Such a combination affords a greater service window, meaning lines move as efficiently as possibility and customers enjoy hassle-free experiences. Innovative Increasing footfall. Accelerating speed of service. Gaining greater share of wallet. Capitalizing on these benefits requires technology that embraces innovation, enabling fast and easy integration of “best-of-breed” pos solutions from wherever they emerge.   Oracle Food and Beverage supports leading stadiums, arenas, convention centers and theme parks around the world with integrated point-of-sale (POS) solutions that help deliver exceptional guest experiences. To learn more about our offerings visit our website and learn who Oracle Food and Beverage POS Integrates with.  

Gone are the days when stadiums just hosted sports teams. They’ve evolved to become multi-event venues – even destinations themselves. But through their evolution, one thing has remained a constant:...

Data and Analytics

The 5 POS Reports Every Restaurant/Bar Manager Needs to Check Daily

The restaurant industry always is evolving to adapt to the ever-changing palate of consumers. Thousands of different restaurants crowd the marketplace, and they’re constantly concocting new dishes and cuisines to excite our eyes and our stomachs. Although this is amazing for consumers, it means competition is fierce. Escalating operational costs keep a constant strain on the bottom line. That’s why it’s critical to stay on top of daily reports from your restaurant POS system to ensure that any losses can be recorded, analyzed and controlled. Here are the five, most-important restaurant POS reports to better assess performance: Employee Sales Performance – helps recognize and reward high achievers while also identifying employees who are underperforming. At first glance, you might think that your employee with the highest net sales is your best employee, but that may not always be the case. Any good reporting package should let you easily cross check net sales, percentage of sales and amount of checks. Then you can identify who just landed the big spending table and who worked across multiple tables, keeping large numbers of customers happy and spending. Menu Item Report – helps provide information on items that are selling well and others that may need to be placed on the chopping block! This report can revolutionize how you hold stock, placing the focus on not only the best sellers but also the items with the highest profit margin. This can help ensure that you never run out of best-selling or highest-profit items, and that you never over order your underperformers. This simple report easily helps you maximize shelf space throughout your restaurant and bar. Employee Control Report – shows how many error corrects, voids and discounts each employee is making. Managers need to be aware of “normal” levels of each activity in their locations and what should spark concern. Error corrects should be marginal in comparison to net sales, and anyone showing above a 5% threshold needs a deeper dive. All Checks Report – provides a break-down of all the checks an employee puts through the system during a shift. This report is a quick way to check that employees do not have big differences compared with their colleagues – for example, abnormal levels of discount use, error corrects or sales percentage. Any patterns quickly stand out, and I always found that patterns in something like a low-value transaction needed further investigation as it could indicate an employee is selling a high-value item but recording a low-value one.  No Sale Report - in today’s market there should be little need for the use of the “no sale” function on a point of sale; management should closely consider who really needs accessibility to this function. As society lessens its dependence on cash, the necessity of the no sale function should follow suit. If an employee needs to retrieve change, which may happen once a shift, the time taken from the till to the safe and back again should coincide with the time taken between the uses of no sale. Any odd no sales or frequent no sales need investigation. All of these reports can be run on individual sites or across multiple sites from your point-of-sale system. Staying on top of POS analytics every day makes trends easy to spot, issues easy to highlight and concerns easy to eradicate. These simple reports can boost performance and ensure you are receiving the best from your employees.

The restaurant industry always is evolving to adapt to the ever-changing palate of consumers. Thousands of different restaurants crowd the marketplace, and they’re constantly concocting new dishes...

Innovation

Are You Ready For the Stadium of the Future?

There are few things that fans of rival sports teams can agree on, but one is certain – when attending sporting events, fans want to enjoy food and drink without missing any of the action of the game. Long lines and excessive wait times affect a fan’s game day experience, as well as stadium’s concession revenue. But new technology can have a positive impact, and streamline operations for faster, more efficient service. Oracle Food & Beverage recently conducted a research study in conjunction with Turnkey Intelligence to see what fans value most in their stadium experience, and what new technologies they would find most helpful in stadiums. Overall, 94% of global sports fan surveyed say that they buy food and drink at a game at least occasionally, making it a critical source of revenue generation for teams and an indication of fan satisfaction. An average US fan spends a whopping $42 per game on concessions. 10 minutes was the average waiting time that fans were willing to wait in line for food and drink, and 58% of fans would spend more if their wait time were cut in half. According to research, accessing food and drink while staying in their seats would be the best way to improve their stadium experience, with 76% of global fans selecting it as their top choice. Overall, fans across the globe are very eager to use new technology that would improve their food and beverage experience – 68% of all fans surveyed were highly interested in using a mobile application to order food and drink, and 63% were also interested in self-service kiosk ordering. Fan loyalty programs present a huge opportunity for stadiums; in every country we surveyed, over half of the fans expressed an interest in joining a loyalty program, with Germany and the US leading the way on 70% and 69% respectively. But what's interesting is that only a tiny portion of fans have actually joined a loyalty program for their team — just 1% of Canadian fans participate. Interested in learning more about what fans want on game day? Download our report, Stadium of the Future: The Next Generation of Game Day Technology to learn more about the findings and how Oracle Food & Beverage stadium point of sale can improve the fan experience.

There are few things that fans of rival sports teams can agree on, but one is certain – when attending sporting events, fans want to enjoy food and drink without missing any of the action of the game....

Product Knowledge

What’s an Ingress Protection Code and Why Should Restaurant Owners Care About It?

The numbers don’t lie. Need proof? Watch our video. POS environments are already harsh enough that they can put even the most rugged hardware through its paces. But in today’s world of mobility and total integration of the POS into the property, POS hardware today is expected live in environments and deal with conditions yesterday’s POS equipment didn’t have to. Think about fixed terminals located outdoors, in kitchens or mobile terminals used for food trucks or pop-up venues. You need more than just a battery or screen protector for these locations, you need real protection against impacts, dirt and liquids. So how do you know that your point of sale hardware is up to the task of surviving these more difficult environments? In short, it’s all about the numbers; the IP numbers, also known as Ingress Protection Code. IP is broken down into two mandatory number: The first number being the protection against solids and the second being the protection against liquids. The third number is optional and describes to the impact protection. In general the higher the number the more protection offered. Oracle’s 310R has earned an impressive IP rating of 454. This means that the 310R can handle the debris, and more importantly, the large amounts of water that you may find in the harsh outdoor or in-kitchen POS environments. Couple the high IP rating with other smart features like: An aluminum chassis, not only for rigidity but heat dissipation. Carefully selected chipsets to compliment Oracle software demands while controlling heat by not having wasted cycles. Optically bonded touch screens to keep out water, debris and UV energy (extreme heat when used outdoors), but also to allow all of the panels brightness to be transmitted to the user instead of being diffused through multiple material transitions – which wastes energy and generates more heat. And you have a product that can not only survive in a difficult environment, but it can thrive in it. So, go ahead install your Point of Sale outside. Go ahead put your Point of Sale in an environment where things may impact it. Go ahead and get your point of sale dirty… At Oracle the numbers don’t lie and our 310R can take it and we have the video proof.

The numbers don’t lie. Need proof? Watch our video. POS environments are already harsh enough that they can put even the most rugged hardware through its paces. But in today’s world of mobility and...

Product Knowledge

How to Choose a Restaurant POS – Get the 2019 Smart Decision Guide to Restaurant Management Systems

From managing orders to keeping track of menus, promotions, labor, and inventory, a point-of-sale system is a critical tool in any restaurant. Therefore, it’s incredibly important that restaurant owners and managers choose the right POS for your operation. But, making that selection can be a daunting task, especially when there are so many options in the market today. In partnership with Starfleet Research, Oracle Food and Beverage just released the 2019 Smart Decision Guide to Restaurant Management and POS Systems, a resource to help operators make the best decision when it comes to a POS system. So what should you be looking for when you choose a POS? What should your POS be doing for your business?  According to the Smart Decision Guide, respondents said that a new POS had helped them: 96% - Improve guest satisfaction / quality of the guest experience 92% - Improve staff productivity / efficiency in business operations 84% - Meet new payment processing and security compliancy requirements 74% - Improve data analysis / business intelligence / performance reporting 71% - Improve inventory and/or employee scheduling and management With cloud and advanced mobile devices changing the way that consumers and operators use technology, upgrading to a next-gen POS system is an essential step in delivering the enhanced guest experience that consumers demand today. In fact, 84 percent of full-service restaurants and 72 percent of quick-service and fast-casual restaurants reported in the Smart Decision Guide that they achieved “significant” or “dramatic” improvement in revenue performance after deploying next-generation restaurant management and POS systems. For anyone managing a restaurant, the Smart Decision Guide is a must read. It includes insights for evaluating different restaurant technology and practical guidance for the selection process. It also includes pointers for maximizing the value of the investment over time and driving continuous performance improvement.  Download your copy today at www.oracle.com/pos-guide!

From managing orders to keeping track of menus, promotions, labor, and inventory, a point-of-sale system is a critical tool in any restaurant. Therefore, it’s incredibly important that...

Stadiums/Arenas

From Soccer to Concerts: How Toyota Stadium Makes Event Management Simple with Oracle Food and Beverage

Located in Frisco, Texas, just north of Dallas, Toyota Stadium is a state-of-the-art venue with over 20,000 seats that is always bustling with excitement. The stadium is primarily kept busy as the home of Major League Soccer team FC Dallas, hosting 17 home games annually. But on top of that, the stadium also hosts a variety of concerts, Frisco Independent School District high school football games, and special events, such as the opening of the new National Soccer Hall of Fame. There are times that the stadium hosts multiple events in the same week, drawing different crowds with thousands of different fans. Kendal Kitchens, Senior Operations and Purchasing Manager at Toyota Stadium, knows that to keep guests happy, her team must provide the best experience possible to each different audiences that attends these events – and a major part of this is providing the right food and beverage offers. Loyal FC Dallas fans may have a go-to order they get at each home game, but certain items might not sell as well at a high school football game. Similarly, pricing changes might need to be made in order to accommodate fans at a concert. As Kendal explains, “Our main goal is to give all guests at our venue an amazing experience. Having the ability to change up our menu definitely helps with this.” So how does Toyota Stadium keep up with their jam-packed schedule, and the menu changes that go along with it? By fully utilizing Oracle Food & Beverage’s Event Based Pricing functionality. “With Oracle, making changes is much faster than doing it manually for every individual event,” explains Kendal. “We have a template for soccer, a template for football – templates for each event type that we host – and it’s really easy to switch them out. We’re able to offer combo meals, and add or remove menu items on certain nights. It’s great to be able to give guests exactly what they want.” Multiple times throughout the year, venues can host games or events on back-to-back days, forcing staff to change food and beverage items and prices on hundreds of menus throughout the stadium. This is not only a challenge for employees, but the hours spent on these changes is a huge waste of labor costs for venue operators. If venues aren’t able to make menu changes in time, they aren’t able to create a unique fan experience, and ultimately miss out on profits. Oracle Food & Beverage offers the most feature-rich technology platform for stadiums and arenas, backed on Oracle’s secure and reliable Cloud. Learn more about event based pricing, and all of the other features available with Oracle Simphony, by submitting a product inquiry to set up a meeting with one of our representatives and visiting the Oracle website to learn more about Oracle Hospitality Point of Sale Systems.

Located in Frisco, Texas, just north of Dallas, Toyota Stadium is a state-of-the-art venue with over 20,000 seats that is always bustling with excitement. The stadium is primarily kept busy as the home...

Full Service

Next Generation Restaurateurs Serve Up Stellar Experiences with Oracle

Simphony Restaurant Management Platform and Oracle MICROS Hardware Help Caractère Deliver Seamless Customer Service Caractère, the first restaurant from husband and wife team Emily Roux and Diego Ferrari, has debuted with the support of Oracle Food and Beverage technology. Based in one of London’s most fashionable neighborhood’s, Notting Hill, Caractere serves up contemporary Italian cuisine, with French culinary inspiration. To ensure the experience is as memorable as the food, Caractère is using a combination of the Simphony Cloud Point of Sale Platform the Oracle MICROS workstation 6 family and the Compact Workstation 310. New restaurant concepts have a variety of obstacles they must overcome as they create a signature menu that customers want to return to. With Oracle Food and Beverage solutions operators can take comfort in the reliability of the time-tested restaurant management and point-of-sale workstations and focus on expressing their creativity and differentiating their offering. “With Oracle, the ordering process is seamless. The order is taken and sent straight down to the kitchen. If our guests have any dietary requirements or allergies the system makes it very clear to the kitchen, so there’s no slip ups or confusion which is essential,” said Emily Roux, Owner, Caractère. “The system saves time and energy, enabling our front of the house staff to spend more time on the floor engaging with guests and ensuring they have a positive experience.” Oracle Food and Beverage Simphony restaurant management platform empowers restaurateurs to streamline operations, increase customer loyalty and elevate profitability with the ability to orchestrate their entire operations on one platform. Combined with the reliability of the Oracle MICROS workstations, both independent restaurants and chains have the trusted system they need to support the business they have today and scale to support their future aspirations. “Technology plays a crucial role in enabling new restaurants to scale and deliver the consistent service that guests expect,” said Chris Adams, vice president of strategy, Oracle Food and Beverage. “Consistency of experience can define the trajectory for new restaurants and restaurant management technology is critical to ensuring that service and kitchen operations are in sync. Caractère has been an out of the gate success and we look forward to continuing to work with its talented founders to support their growth.” Caractère purchased Oracle Food and Beverage in August before opening in October 2018.

Simphony Restaurant Management Platform and Oracle MICROS Hardware Help Caractère Deliver Seamless Customer Service Caractère, the first restaurant from husband and wife team Emily Roux and Diego...

Simon de Montfort Walker Leads Renewed Focus on Food and Beverage as New GM

Oracle Food and Beverage is continuing its commitment to the success of independent restauranteurs and large established food and beverage players with the appointment of Simon de Montfort Walker as Senior Vice President and General Manager of the Oracle Food and Beverage Global Business Unit. Simon’s deep experience in hospitality technology will establish a renewed focus on delivering innovation for customers and continue the momentum of Simphony and MICROS in the marketplace. “Oracle Food and Beverage has a rich history of serving as a trusted partner and provider of critical technology that streamlines operations, personalizes the guest experience and drives long term loyalty for restaurants of all sizes” said Simon de Montfort Walker, Senior Vice President and General Manager, Oracle Food and Beverage. “I look forward to leading Oracle Food and Beverage with a commitment to hardware and cloud innovation, encouraging a rich partner ecosystem and arming our customers with the tools they need to grow their businesses, innovate and lead their markets. The industry is being challenged by intensifying competition, increasing guest expectations, rising costs, growing staff needs and disruptive technology. Oracle is uniquely positioned to bring class leading tools and innovation to this industry.  To underline our commitment to helping operators navigate these challenges we will be hosting a customer forum in February to hear directly from our customers, share customer success stories and offer hands-on demos of our latest solutions.” “The food and beverage industry is in the midst of a unique transformation, where food alone is no longer the star of the show. Consumers are looking for an unforgettable experience and technology is critical to enabling the kind of personalized service that helps brands differentiate amongst an evolving sea of competitors,” said Bob Weiler, executive vice president, Oracle Global Business Units. “Simon’s deep hospitality and operations experience will be an invaluable asset to our newest global business unit. His leadership, combined with our technology and years of experience being at the center of thousands of successful F&B businesses, uniquely positions Oracle to help customers navigate this transformation.” Simon has over 15 years of experience in technology with a proven track record in software sales, strategy and execution in both public and private companies. Most recently he served as the Chief Technology Officer and President of eGate solutions at gategroup with a focus on hospitality, supply chain and end customer servicing solutions. He has also served as EVP Operations at Blue Cod Technologies and General Manager for Octavian Inc. Simon has held leadership roles in multiple technology firms as well as led the operational turnaround efforts for technology companies in travel, banking, insurance and hospitality as an operator and previously as a management consultant with Sapient Corp. “Recent customer implementations from MASH, TGI Friday’s and Foodation have underlined the opportunity for innovation with Simphony & Simphony cloud and I am excited to expand our efforts bringing more of the best of Oracle to our F&B clients,” added Simon. Simon will be presenting at Oracle Food and Beverage Connect, from 4-6 February 2019, in Florida. Customers are invited to join us for strategic updates and product insights, with topics including Mobility, Payments, Integration, Artificial Intelligence, Machine Learning and more. Find out more about the event

Oracle Food and Beverage is continuing its commitment to the success of independent restauranteurs and large established food and beverage players with the appointment of Simon de Montfort Walker as...

Innovation

The 8 Top Priorities of Restaurant Customers: What Are Your Guests Looking For?

What matters most to a consumer when they visit a restaurant? Free wifi? Trained and knowledgeable staff? Rewards? We asked 15,000 consumers around the world to tell us what is most important to them when they eat out – read the whole report. What made the Top 3? Quick and Efficient Service 84% of consumers around the world ranked fast, efficient service as their number one priority when visiting a restaurant. To deliver that quick and efficient service, operators need a technology solution that allows everyone in the business to perform; handheld tablets for taking orders, high performing point of sale software to process transactions quickly and accurately, kitchen management systems that deliver food on time, and mobile and digital solutions that allow guests to pre-order, or order for speedy off-premises delivery. Order accuracy An order delivered quickly will only make the customer happy if it’s what they actually ordered. Order accuracy was a close second in the list of priorities, with 83% of consumers saying that it was very important to them. Here again, handheld tablets are your friend, ensuring that servers can submit orders to the kitchen from tableside without relying on memory or handwriting. Integrated kitchen management systems ensure that cooks are not having to decipher written tickets, thus avoiding errors. Enough staff to provide a good service Patience might be a virtue but it’s not something that consumers bring to restaurants; 82% of the 15,000 consumers said that restaurants having enough staff was important to them. It’s easy to see why; a short-staffed restaurant can mean queues, waiting to order, waiting for food, waiting to pay…every aspect of the experience can be negatively affected. Labor management technology can ensure that restaurants have the optimum number of staff at any time – enough to provide a great service but not too many to impact on profits. What else was on the priority list? Read more… Tell us what your guests care about - keep the conversation going using #RestaurantExpectations - we’d love to hear your thoughts!

What matters most to a consumer when they visit a restaurant? Free wifi? Trained and knowledgeable staff? Rewards? We asked 15,000 consumers around the world to tell us what is most important to them...

Events

How to Use Kiosks and POS Systems to Create Experiences

From dining in total darkness to three-course meals in abandoned subway stations, creating unique experiences is a hot topic in the world of food and beverage. Oracle’s The Loyalty Divide report, which examines consumer loyalty behavior, reveals that as many as 48% of consumers regularly share images of their food and their dining experiences on social media. So, how can quick-service and fast-casual businesses create experiences that generate such buzz? Oracle Food and Beverage recently asked three, diverse, global food and beverage businesses to share their insights on using technology to enhance experiences for guests – and keep them coming back again and again. Put the customer at the center of the business Geoff Holton, general manager, information systems at Restaurant Brands International, stressed that the customer is at the center of their business and is at the heart of every decision they make. Whether it’s store design, digital systems or staff interaction with customers, every facet of the business is geared to ensuring guest expectations are met. As an example, Holton cited their KFC stores in New Zealand where customers no longer have to stand in line for their food; they can now order and have the food delivered to their table. The KFC stores also installed kiosks to decrease the time spent in line to place an order. These initiatives were all driven by Restaurant Brands’ desire to redefine their customer experience. Get your staff involved TGI Fridays UK has innovated guest experiences by simplifying the transaction element of staff/guest interactions. Its BarTab app enables customers to order and pay directly through the app. Head of Business Solutions, Jeremey Dunderdale, insists that their key to success was involving the staff from the very outset. By having staff engaged, stores saw a marked increase in customer uptake of the app and in customer satisfaction. Keep it consistent Consistency is key for Cedar Fair, which manages hundreds of different outlets across its theme park estate. Whilst each one has a different flavor, Todd Sasala, vice president of information technology, emphasized that every customer interaction and every touch point should be consistent in the experience they offer. Sasala relies on technology to deliver such consistency and provide him a single vision of his estate, which also helps maintain performance standards by quickly identifying and fixing problem areas. The Businesses: Geoff Holton General Manager Information Systems, Restaurant Brands International Todd Sasala Vice President of Information Technology, Cedar Fair L.P. Jeremy Dunderdale Head of Business Solutions, TGI Fridays UK

From dining in total darkness to three-course meals in abandoned subway stations, creating unique experiences is a hot topic in the world of food and beverage. Oracle’s The Loyalty Dividereport, which...

Innovation

Oracle Food and Beverage Enables Continued Innovation with Omnivore Integration

Easy Integrations Allow Restaurant Operators to Extend Value of Point-of-Sale Investment with Third Party Solutions Redwood Shores, Calif.—Oct 1, 2018 Oracle Food and Beverage has collaborated with Omnivore, a universal point of sale (POS) connection for restaurant app development and a Gold level member of Oracle PartnerNetwork (OPN), to encourage restaurant operators to develop differentiated customer experiences and further streamline operations with their Oracle Food and Beverage investment. With this Omnivore connection, restaurant operators can easily take advantage of an ecosystem of third party solutions through a single point of integration into the Oracle Food and Beverage Simphony restaurant management platform.  “Guests are demanding engaging and personalized experiences from dining establishments and we believe continuous implementation of technology is essential to helping restaurant operators keep pace,” said Chris Adams, vice president of strategy, Oracle Food and Beverage. “Through our collaboration with Omnivore, Oracle Food and Beverage is accelerating innovation in the restaurant community by making it easier than ever for operators to take advantage of the latest third party solutions.” Omnivore connects restaurant point of sale to over 150 restaurant technologies, aligning brands with consumer, staff and support center needs in order to grow transactions while minimizing expenses. "Together, Omnivore and Oracle Food and Beverage bring merchants a true open, best-of-breed POS technology platform, giving restaurants access to the best available technologies to meet even the most creative brands' digital needs," said Mike Wior, CEO, Omnivore.  “We’re proud to help Oracle customers navigate innovative third party solutions within a rapidly evolving digital landscape.” Together Oracle and Omnivore are enabling operators to create a unique technology footprint that will enable restaurants to establish a competitive differentiation that reflects their guest experience. By creating a single source of integration into Oracle Food and Beverage restaurant management software and POS hardware, operators can leverage Omnivore to further streamline operations and quickly deploy new technologies faster than ever.   Contact Info Matt Torres Oracle 415.595.1584 matt.torres@oracle.com   About Oracle The Oracle Cloud offers complete SaaS application suites for ERP, HCM and CX, plus best-in-class database Platform as a Service (PaaS) and Infrastructure as a Service (IaaS) from data centers throughout the Americas, Europe and Asia. For more information about Oracle (NYSE:ORCL), please visit us at www.oracle.com. About Oracle Food and Beverage Oracle Food and Beverage, formerly MICROS, brings 40 years of experience in providing software and hardware solutions to restaurants, bars, pubs, clubs, coffee shops, cafes, stadiums, and theme parks. Thousands of operators, both large and small, around the world are using Oracle technology to deliver exceptional guest experiences, maximize sales, and reduce running costs. For more information about Oracle Food and Beverage, please visit www.Oracle.com/Food-Beverage. Trademarks Oracle and Java are registered trademarks of Oracle and/or its affiliates. Other names may be trademarks of their respective owners. About Omnivore Revolutionizing the worlds of hospitality and retail, Omnivore connects a retailer’s point-of-sale (POS) with new technologies, driving engagement through the full lifecycle of the consumer experience. Omnivore’s cloud-based platform enables a single integration through their API, seamlessly facilitating the connections to POS systems now and into the future. The platform helps restaurants discover apps for payment, reservations, delivery, loyalty, analytics and more to connect with millions of consumers around the world. Omnivore enables access to real-time, quality consumer level point of purchase intelligence. Located in the San Francisco Bay area, Omnivore is a privately held company. Visit omnivore.io.

Easy Integrations Allow Restaurant Operators to Extend Value of Point-of-Sale Investment with Third Party Solutions Redwood Shores, Calif.—Oct 1, 2018 Oracle Food and Beverage has collaborated with...

Innovation

Could Driverless Cars Revolutionize Restaurant POS?

The average American drives 29.2 miles a day, with a total duration of 46 minutes spent on the road. That’s 5.5 hours per week, per American, spent focused on the road and getting from A to B. So what would happen if all of those hours suddenly became leisure time? If driverless cars become the norm, drivers will have more time on their hands to do what most of them do during their downtime: look at their phones. This was the point made by Nick Low, our POS Solutions Director, during his Future of POS presentation at FSTEC. The restaurant industry often looks at the potential of driverless cars to facilitate deliveries but the true opportunity could lie in being able to target passengers who are moving from A to B and need a place to stop for coffee or lunch or dinner. Watch the video. He talks about how restaurant point of sale has evolved enormously from its original intent of removing the complexity out of ‘adding’. Its ability now to manage kitchens, run reservations, track wait lists and integrate into all sorts of systems takes its functionality far beyond where we have ever seen it go before. As a result, POS accumulates countless amounts of data; knowing the relationships, rules, serving periods, buying behaviours, and addresses linking back to years of transaction history. Being able to access this data will be critically important to restaurant operators who can use it to advance and develop their businesses to provide a more guest-centric experience in future. Hear Nick Low talk more on this topic watch the video. Keep the conversation going using #OpenForInnovation we’d love to hear your thoughts! Where do you see the Future of Restaurants? Interested in learning more on this topic? Check out our Restaurant 2025 report - http://ora.cl/hR4ga For more information of how Oracle Food and Beverage help your business grow visit www.Oracle.com/Foodbev or email oracle-foodandbev_ww@oracle.com   References: AAA (2015) New Study Reveals When, Where and How Much Motorists Drive. Available at: https://newsroom.aaa.com/2015/04/new-study-reveals-much-motorists-drive/ Date Accessed: 13/09/2018

The average American drives 29.2 miles a day, with a total duration of 46 minutes spent on the road. That’s 5.5 hours per week, per American, spent focused on the road and getting from A to B. So what...

Oracle Food and Beverage

Stop the Drain on Profits: Manage Kitchen Waste

No one in business intentionally wants to be wasteful. After all, it’s the surest way of draining profits. But reducing waste – especially in a trouble spot like a restaurant kitchen – isn’t easy. By taking a holistic approach to tackling the problem and sticking with it, however, you can control one of the major factors of restaurant success. And waste management is more important than ever, especially considering the growing consumer backlash against businesses, in general, that are considered wasteful. According to our research, 50% of restaurant operators are not tracking prepared waste. Using an Inventory Management system with waste tracking, like Oracle’s, is vital. It can help lower your food cost by identifying problems, such as staff using incorrect portions, yield issues and even theft. Here are some other helpful tips for managing waste (and preserving profits!): Only buy the food you need: Don’t buy food in bulk just to save money up front. Chances are, you will waste money in the long run when the food that you do not use in time goes bad. An Inventory Management software solution can help determine when and how much to buy. Control portions: Monitor staff to ensure they are using the right utensils – scoops, for example. It’s an important practice to make sure correct portions are being measured per dish. Track how much food you throw away: A good way to do this is by using clear bins. This helps determine how much less of an item to buy, but also raises staff awareness of the amount of food that is being wasted. Clear bins, unlike black trash bags, enables them to actually see the waste. Store food properly: Using air tight containers and putting items in the refrigerator, when necessary, delays spoiling. Provide proper training: Educate staff about food preparation and confirm that they can properly make the dishes on your restaurant’s menu. Taking such proactive steps reduces the likelihood of customers sending dishes back, which is key to curbing waste. Remember, it’s essential to regularly evaluate your waste management efforts because circumstances change: dishes can fall out of fashion, and staff members move on leaving you with new employees to train. Consistent monitoring is the key to spotting inefficiencies and making necessary changes! For more information, feel free to reach out to us at oracle-foodandbev_ww@oracle.com.

No one in business intentionally wants to be wasteful. After all, it’s the surest way of draining profits. But reducing waste – especially in a trouble spot like a restaurant kitchen – isn’t easy. By...

Innovation

How will voice recognition be used with restaurant POS?

In 1996, I had a holiday job in an office working for the government. A woman called Julie had somehow managed to get her hands on a whizzy new gadget that allowed her to talk into a microphone and, through the power of voice recognition, the words would appear on her computer. This was massive news - there was no e-mail in those days of yore, so a huge amount of letters had to be written and posted every day. To cut a very, very long story short, I spent an afternoon listening to poor old Julie. “Dear <long pause> Mrs. <long pause> Peters. No. Delete. Peters. PETERS. No, not potatoes. Why is it writing potatoes?” and so on, for four long hours. She could have typed 50 letters in the time it took to dictate one paragraph. It certainly put me off. And for years voice recognition seemed to struggle to find its way – the pain of trying to call up for train times or other information and having to use voice recognition remains all too clear to me. But then Google voice search arrived – the hassle of typing on a mobile phone meant that it was easier for people to try and search for things using their voices – and then Siri, Alexa, Google Home. Today voice recognition is everywhere. So how will it be used in the restaurant industry with restaurant POS? In our Restaurant 2025 research, we asked operators and consumers to tell us which uses of voice recognition and activation they would most like to see. Download the full Restaurant 2025 report. Voice recognition for gathering guest feedback? The most popular use of voice recognition among our restaurant operator survey participants was for gathering guest feedback via restaurant POS. 50% of operators liked the idea. However, a fifth were not so convinced about it. Voice recognition to allow guests to ask questions about the menu? The second most popular use of voice recognition/activation was for allowing guests to ask questions about the menu; 49% of operators liked this idea, while only 17% though it was unappealing. Voice recognition to allow guests to order? 45% of operators were keen on allowing guests to place their orders using voice recognition. I suspect that the growth of kiosk technology in quick-service restaurants has paved the way for this in many ways, as it proves that personal service is not always necessary to a portion of your customer base.  However, 25% of operators thought it was an unappealing idea. Voice recognition to allow guests to pay? 39% of operators liked the idea of allowing guests to pay using voice recognition/activation. However, 32% were not keen, which is quite surprising - speeding up the payment process is an area of focus for many operators and I’d have expected more of them to be willing to try it. Voice recognition for guests controlling heat and light – the operator view: 38% of operators liked the idea of allowing guests to control heat and light with their voices. However, 36% didn’t like the idea. Voice recognition for guests controlling heat and light – the consumer view: 22% of consumers said they would visit a restaurant more often if they could change heat and light using voice activation. 13% said it would put them off visiting. Voice recognition to allow restaurant staff to recognise guests? 39% of operators liked the idea of recognising guests by their voices. 32% were not keen. Download the Restaurant 2025 report if you would like to read more about other emerging technologies that will impact on the food and beverage industry: robotics, wearable technology, artificial intelligence, biometrics, facial recognition, 3D imaging, virtual reality, drones, and 3D printing. Learn more about Oracle Food and Beverage and Oracle Simphony Restaurant POS on our website!

In 1996, I had a holiday job in an office working for the government. A woman called Julie had somehow managed to get her hands on a whizzy new gadget that allowed her to talk into a microphone and,...

Innovation

How will wearable technology be used with restaurant POS?

I got a Fitbit in 2014. It was my first experience of a wearable device – before that I’d seen fashion shows featuring outlandish spacesuits or t-shirts that would one day allow you to walk through the London Underground system like some sort of wizard, with ticket gates flying open as you approached. Much as I loved the idea, it didn’t seem very likely. But the Fitbit changed everything for me. Along with the Apple Watch, it proved that a device on your wrist could do more than tell the time – it could let you know that you hadn’t had enough exercise, or that you’d hadn’t slept properly. In fact, the restaurant industry was quick to give the Apple Watch a purpose – in 2016, Danny Meyer’s Union Square Hospitality Group announced that they intended to use Apple Watches for alerting managers that a customer had arrived or that a sommelier was required. But when we did our Restaurant 2025 research, the appetite for using wearables was relatively muted in some areas. It would be interesting to see if this has changed as wearables have become more mainstream. Download the Restaurant 2025 report Wearable technology for ordering and payment via restaurant POS – the operator view: Surprisingly, considering that the Apple Watch was readily available when the research for this report was done, only half (51%) of operators liked the idea of being able to accept orders and/or payment from guests using their wearable devices in conjunction with the restaurant POS: Wearable technology for ordering and payment – the guest view: Consumers were slightly more enthusiastic about ordering and paying using a wearable device. 18% said they’d definitely use wearable technology to order or pay for food and drink and 41% said they’d like the option, but 41% said it would not improve their experience and they’d find it invasive. However, this is in line with other research we have carried out – (for example Is Cash Dead in Hospitality?) – which suggests that while half of consumers would readily embrace mobile payment, half tend to want to stick to traditional cards and cash. Wearable technology for marketing to guests? The most popular use of wearable technology among restaurants operators was being able to send promotions or other marketing messages to guests on their wearable devices. 58% of restaurant operators found this appealing. Whether consumers would welcome this, however, needs to be explored. Wearable technology for staff check-in? Also popular was the use of wearable technology for allowing staff to clock in to their shifts/to the restaurant POS. 53% of operators thought this was appealing: Wearable technology for monitoring staff activity? 48% of operators liked the idea of monitoring staff activity using wearable technology. However, 30% of operators found this idea unappealing, making it the least popular use of wearables among restaurants. Wearable technology for tailoring menus to customers? Personally, I quite like the idea of setting my wearable device to say “nothing over 400 calories for me today, thank you” – admittedly I’d probably just override it 99% of the time but I like the idea of it. Only 46% of operators thought it was an appealing idea, however: 7. Wearable technology for recognising guests? The most significant finding in our Restaurant 2025 report was that consumers liked the idea of technology allowing them to be recognised in a restaurant without having to show a loyalty card. 51% of operators liked the idea of using wearables to do this – for example a device buzzing to let the manager know that the party of 10 celebrating a birthday had arrived, or alerting a server to let them know that this customer was a regular, or the host being able to tell that a guest was approaching thanks to the guest’s wearable. These are just some of the ideas for how wearables could be used with the restaurant POS to improve guests service and efficiency. Let us know if you’ve seen any others. It will be very interesting to see if uptake and desire increase as wearables become more mainstream. Download the Restaurant 2025 report if you would like to read more about other emerging technologies that will impact on the food and beverage industry: robotics, artificial intelligence, biometrics, facial recognition, 3D imaging, voice activation, virtual reality, drones, and 3D printing. Learn more about Oracle Food and Beverage and Oracle Simphony Restaurant POS on our website!

I got a Fitbit in 2014. It was my first experience of a wearable device – before that I’d seen fashion shows featuring outlandish spacesuits or t-shirts that would one day allow you to walk...

Customer Success

MASH Continues European Expansion with Oracle Food and Beverage Cloud

Oracle Food and Beverage announced that Modern American Steak House (MASH), a high-end Danish restaurant chain, has chosen Oracle Simphony Cloud to power its steak house restaurants across Europe. With 13 restaurant locations across Denmark, Germany and the UK, and plans for additional international growth, MASH needed a technology platform that could support the strategic expansion of its business at scale. In addition, the restaurant needed a solution that would help reduce the complexity of its IT infrastructure and streamline both front and back-office operations across all of its restaurant locations. “Our biggest challenge was scalability – since opening MASH in 2009, our expansion into other countries proved to be a very difficult and complex undertaking due to obstacles around IT infrastructure, regulations, taxes, language and currency, so finding a technology solution that would help us manoeuvre around these obstacles and enable us to grow at scale was a top priority,” said Mirek Nørkjær, Assistant COO, Copenhagen Concepts, the parent company of MASH restaurants. “Implementing Oracle Simphony Cloud has enabled us to minimize IT complexity through one centralized system, streamline front and back-office operations with real-time data and localization capabilities, and support our vision for expansion, all at scale.” Oracle Simphony Cloud provides MASH with one centralized system to manage operations across all 13 of its restaurants, reducing the cost and complexity of IT, ensuring high performance scalability and allowing for more business efficiency and agility. In addition, Oracle Simphony Cloud enables MASH to maintain brand standards across its restaurants globally by enforcing brand, menu and employee management standards and allowing for localization. It also ensures menu and pricing consistency, within a country, a region, or a single location, and offers multilanguage and currency support. “Both large restaurant chains and independent restaurants need to be able to remove obstacles in their IT infrastructure that prevent them from creating a positive foundation for growth,” said Chris Adams, vice president strategy and solutions management, Oracle Food and Beverage. “MASH demonstrates the value and potential of Oracle Simphony Cloud to transform IT processes, streamline operations and drive growth at scale.”

Oracle Food and Beverage announced that Modern American Steak House (MASH), a high-end Danish restaurant chain, has chosen Oracle Simphony Cloud to power its steak house restaurants across Europe....

Innovation

Should Restaurants and Hotels Invest in Mobile Apps?

We live in a mobile centric world where smartphones and tablets are a part of our everyday lives. The information that we are looking for is made readily available at our fingertips anywhere, anytime. With thousands of apps for consumers to download, there really is an app for everything. Restaurant operators often ask, “should I invest in a branded app?” Creating an app can be expensive and time consuming, and with so many apps available, do restaurant guests even use them? The answer is yes, they do. 70% of consumers that have a restaurant or hotel mobile app say that they use that app at least once a week. Our latest report, Get Appy: Do Consumers Use Restaurant & Hotel Branded Apps? shows that a quarter of consumers have at least one restaurant or hotel app, and actually prefer to download a restaurant’s branded mobile app, as opposed to an online food ordering app. Mobile innovation is a great way to engage with customers and boost return visits. However, before you invest in a mobile app, you should make sure that your POS has the right integration capabilities. Integration plays an important role in food and beverage technology, and having a POS that allows for multiple integrations is key. The API interfaces offered by Simphony Cloud allow restaurants to extend their POS. From mobile apps that enable loyalty or ordering flexibility, to back office applications that facilitate smoother operational efficiencies, the open nature of the Simphony Cloud platform supports business growth and innovation. For more information, send us an email at oracle-foodandbev_ww@oracle.com.

We live in a mobile centric world where smartphones and tablets are a part of our everyday lives. The information that we are looking for is made readily available at our fingertips anywhere, anytime. W...

Customer Success

Foodation Selects Oracle Simphony Cloud to Drive International Growth and Innovation

Foodation, an Italian company that specializes in designing and developing fast-casual restaurants across Europe, has chosen Oracle Hospitality Simphony Cloud for its restaurants, including the popular Briscola Pizza Society, Polpa Burger Trattoria and Mariù Italian Kebab. With 10 restaurants and plans for international expansion, Foodation needed a technology platform that could support the strategic growth of its business and offer a single view of operations across all of its restaurants. Additionally, the company wanted to increase operational efficiency through centralization, improve functionality and modernize the customer experience. “Over the next five years, we not only plan to expand our business internationally, but we also want to position our brands as the go-to restaurants across Europe, and Oracle Hospitality Simphony Cloud is helping us to achieve this goal,” said Riccardo Cortese, CEO of Foodation. “Oracle Simphony Cloud provides us with a reliable and trusted foundation for growth and enables us to streamline our operations with one single view of business. Before the implementation, we only had insight into business operations data on a weekly basis, but now, using the simple, easy-to-use Oracle Micros InMotion app, we have a single view of all of our restaurants that we can view as frequently as we like.” Oracle Simphony Cloud provides Foodation with one centralized system to manage operations across all six brands, allowing centralized reporting and auditing for the management team, together with drill-down capabilities to real-time order-specific information. This minute-by-minute detail enables maximized revenue and profitability. In addition, Oracle Simphony Cloud integrates all digital channels, such as mobile payment, mobile ordering and mobile applications, for one centralized view of the customer, helping to accelerate speed of service and enhance the overall customer experience. “In today’s competitive market, restaurants are challenged to operate not only faster, but smarter, in order to meet customer’s rising expectations,” said Chris Adams, vice president strategy, Oracle Food and Beverage. “Oracle Simphony Cloud enables business operations to flow more cohesively, efficiently and profitably while greatly enhancing the overall customer experience.” Watch the story from Foodation themselves here.

Foodation, an Italian company that specializes in designing and developing fast-casual restaurants across Europe, has chosen Oracle Hospitality Simphony Cloud for its restaurants, including the...

Oracle Food and Beverage

Oracle Food and Beverage – New Global Business Unit for Oracle’s Food Service Customers

In 2014, Oracle acquired MICROS to create Oracle Hospitality, a business unit dedicated to the food and beverage and hotel industries. As we continue on this journey, we are excited today to announce the creation of Oracle Food and Beverage. Through strengthening our investment in this dynamic industry, our customers in food service will enjoy even greater focus and additional resources to help them develop their businesses and take advantage of new technology opportunities at an exciting time for the sector. Watch the video A huge amount has been achieved in the four years since the acquisition of MICROS. Customers have benefited from product developments, particularly in reporting and data science, the expansion of our hardware portfolio, and the growth of the partner network. Food and beverage customers that have been innovating with Oracle over the past four years include Indian Wells Tennis Garden, HMSHost, SticksnSushi, Outback Steakhouse, Andiamo, TGI Fridays, Barclaycard Arena, MoschMosch, Margaritas, Miami Marlins, wagamama, and MAX Burger. Oracle Food and Beverage will build on over 40 years of food service experience to provide: Commitment to the food and beverage industry and to the thousands of customers that use Oracle Food and Beverage point of sale technology Focus on the specific opportunities and challenges that exist within the food and beverage industry, whether managing labour and food costs, improving customer retention, attracting new customers, or handling competition and disruption while delivering consistently excellent guest experiences on a day to day basis Dedication to technology innovation that delivers business value Increased focus on the partner network Further development and sharing of global industry expertise Expansion of the service and delivery portfolio for independent restaurants Continued focus on technology services and products to support the sports and entertainment market Oracle Hospitality will continue to serve the hotel, casino, and cruise markets under the leadership of Greg Webb as reported in June. Chris Adams, VP of Strategy at Oracle Food and Beverage, who has himself worked at MICROS and Oracle for 18 years, said; “Oracle Food and Beverage is about our commitment to this industry and to our customers. With additional focus and resources, we can accelerate the pace of development across our products and services, from Simphony POS to hardware to our back-office suite for reporting and management. With such a strong product portfolio in place, we can continue to deliver the services that our customers and partners need. The future is very bright and we are very excited.”

In 2014, Oracle acquired MICROS to create Oracle Hospitality, a business unit dedicated to the food and beverage and hotel industries. As we continue on this journey, we are excited today to...

Product Knowledge

How to get your restaurant's food costs under control with Enterprise Menu Management

Food costs account for 30%+ of a restaurant’s outgoings, which means that being profitable depends on having visibility and your restaurant point of sale platform giving you control of what you’re buying, what’s on the shelves, and what you’re selling. The good news is that an inventory solution can help. By implementing Oracle Hospitality Inventory Management, you can reduce variances from 7% - 8% to under 3% within 4 weeks, giving you far better visibility of where your money is going. The even better news is that Oracle’s Enterprise Menu Management service (EMM) can run your inventory management for you. Expert analysts at Oracle will work with you to ensure overall accuracy in your stock control, allowing you as a business to make key decisions to improve your overall margins. Our stringent configuration processes mean reliable and accurate inventory data, resulting in confidence and trust in stock analysis which can lead to a reduction in site level checking. Some ways in which you can improve your inventory control: Ensure Menu Items are linked Menu Item Linking allows your menu items to deplete inventory definitions. If this module is not correctly set you might find several issues in stock depletion. A great way to deal with this is using the Menu Item Auto Link module which enables automatic synching of sales definitions to inventory definitions. Process and Structure Getting your internal communication in place is key to organising how and when your configuration updates are configured.So often, detail is missed or not completed in time due to simple lack of process.Make sure you have firm methodology in place to not allow this to have an impact on your inventory results. Keep it simple Inventory Management offers a number of approaches to achieve any goal. Choose the one that fits your business and avoid complications, especially if you are a global organization. Avoid duplicating effort Inventory Management comes with several interfaces which are standard for the industry – great news, as you don’t need to duplicate all of your manual receiving. If you would like to speak to a consultant about introducing EMM configuration into your business and taking back control of your inventory – contact oracle-foodandbev_ww@oracle.com.

Food costs account for 30%+ of a restaurant’s outgoings, which means that being profitable depends on having visibility and your restaurant point of sale platform giving you control of what you’re...