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

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Online and App Ordering

Will the ‘Ghost Kitchen’ Trend Continue During and After COVID-19?

To meet the challenges that restaurants face, both from a business and customer standpoint, it will require agility and flexibility. Ghost kitchens became the hot new restaurant industry trend in 2019. Even big-name tech talent got in on the action, with former Uber CEO Travis Kalanick backing start-up CloudKitchens. In essence, ghost kitchens provide the “kitchen” piece of a restaurant operation without the on-premises dining or direct customer interaction—no host or wait staff, no cashier. The contactless customer model focuses on take-out service only, delivered mainly via apps such as GrubHub and UberEats. For entrepreneurs just starting, the ghost kitchen model provides a lower cost, faster time to market option than opening a full-service restaurant. For existing brands, ghost kitchens provide a lower risk method to expand into new areas or test out an entirely new concept. What no one saw coming in early 2020, however, was that the ghost kitchen trend would become a necessity for nearly every restaurant around the globe within a matter of months. With the emergence of COVID-19 and stay-at-home guidelines, many of the world’s restaurants had to close to foot traffic, leaving them with a choice: either temporarily close, or pivot to a delivery or take-out model.  For traditional table service restaurants, this was a massive disruption that left a multitude of questions. What on my menu is appropriate for delivery? How do I connect to delivery apps? Will I have enough business to justify the costs of remaining open? With innovation and ingenuity, many restaurants rapidly pivoted to simplify their menu and make it take-out accessible. But now that these establishments have had a taste of running a ghost kitchen, where will they go with it next? Ghosts Rising While no one knows exactly how the post-coronavirus world will fare for the restaurant industry, there is no denying that ghost kitchens remain a popular option. Creating Culinary Communities (C3), a food hall and virtual kitchen subsidiary of hospitality company SBE Entertainment Group, is currently on a hiring spree and plans to open 138 more ghost kitchens before the end of the year. Likewise, the restaurant chain Kona Poké is planning 20 ghost kitchen locations inside Reef Kitchen’s Miami facility. For full-service restaurants, they are counting the days to when they can throw open the doors and welcome back in their customers. But as full-service restaurants look to expand into new areas, in what promises to be a challenging environment, it’s likely a ghost kitchen model will be on the list of considerations. For starters, ghost kitchens are built to naturally support social-distancing, which is likely to continue in some capacity long after stay-at-home mandates lift. Dorothy Creamer, Senior Research Analyst, Hospitality & Travel Digital Transformation at IDC notes, “As the restaurant industry—and the economy as a whole—recovers, ghost kitchens will benefit from not needing the capital that traditional kitchens with a staff of servers and front-of-house staff and larger spaces will require. What they will require however is a nimble, robust infrastructure.” Good kitchen fundamentals remain—in any model What is very likely is that we start to see more hybrid models evolve. A full-service restaurant might opt to partner with a ghost kitchen to supplement their newly developed take-out business, while other brands could choose to boost profits by offering their kitchens as ghost kitchens for other brands. Some may look to ghost kitchens to expand into new territories. And now that more people have tried delivery-based ordering for the first time in the face of the current environment, no doubt we will see more independent ghost kitchens pop-up. But no matter the model, as Creamer noted, an agile infrastructure that can offer intelligence and the ability to pivot, will be critical. Because whether you are a ghost or a traditional kitchen, the fundamentals of good management remain. The technology that employs artificial intelligence, deep analytics, and open integration to other solutions, will enable restaurateurs to: Streamline inventory and menu management: It is essential to effectively manage cost and control inventory waste, to ensure the sales you capture have a healthy bottom-line. Using advanced analytics, you can easily see what items are selling best in which locations, and enable you to make adjustments to your menu to reflect new trends. Similarly, if faced with product shortages, as we may soon experience with pork with Tyson idling its largest plant, an effective analysis of your restaurant cost of sales (COS) can also help you evaluate which of your more prevalent items could perhaps be replaced with an alternative. Ensure a healthy supply chain: Suppliers, like everyone, have been hit by the current crisis and perhaps have too much of some inventory and not enough of others. You must be careful to track the supply chain in good times and bad, ensuring you can get the products you need at a fair price. Alternatively, make supply chain adjustments to account for any number of scenarios that could arise, from bad weather to the completely unexpected, as we are experiencing now. Reduce Waste: It’s estimated that industry food waste amounts to roughly $25 billion each year. Not only is that a hit to your bottom line, but it is environmentally unsound. By better managing inventory and getting a better grip on your menu, it noted that individual restaurants can cut up to 2-6 percent off their food costs.  Expand models: What better way to tackle the above three elements than expanding your model. Food kits have become a popular way to help busy families and budding at-home chefs try new recipes and expand their kitchen skills. So, in addition to offering finished meals, why not consider meal kits to help turn over inventory and offer customers a new way to interact with your brand. Stay flexible: It was not so long ago that we had never heard of UberEats or Door Dash. No one knows what service, opportunity, situation (like the current) may pop up next, so it’s critical to have an infrastructure that allows for maximum adaptability for whatever may come. Likewise, it is important to ensure in this model that you have access to customer data and do not lose that customer connection (see below). Better understand and reach customers: As important as understanding what you sell, is whom you sell it to and how frequently. By linking restaurant POS systems with customer experience offerings, restaurants can better target their best customers, or even “like” customers using a combination of first and third-party data. Coupled with targeted offers and elements such as loyalty programs, you can expand sales and reach new audiences. While nobody knows exactly what the future holds for the restaurant industry, the road ahead likely will not be an easy one. To meet the challenges that restaurants face, both from a business and customer standpoint, it will require agility and flexibility. If there is one thing the restaurant industry has shown in recent months, it is amazing resiliency. There is no doubt they will continue to explore all options to keep delivering great food to the customers they love. Ghost kitchens can help meet that goal by providing an invaluable channel for expansion and to help new restaurants get off the ground with lower risk.   Chris Adams has over 20 years’ experience in the hospitality technology industry.  Following time with Marriott, Chris began his career at MICROS (now Oracle Food and Beverage) in 2000 and has worked across many positions throughout his tenure, including operations, customer success, consulting and sales. Having worked in multiple countries and regions, Chris was Managing Director of Australia prior to the Oracle acquisition. Today, with his passion to see our customers succeed, Chris drives the strategy for Oracle Food and Beverage’s global portfolio as Global VP Strategy and Solutions. He is based in Maryland when not traveling the world spending time with our team, customers and partners.

To meet the challenges that restaurants face, both from a business and customer standpoint, it will require agility and flexibility. Ghost kitchens became the hot new restaurant industry trend in 2019....

Customer Stories

Who’s on the Agenda at Oracle Food and Beverage Connect?

This year’s Oracle Food and Beverage Connect is less than a month away, and the agenda is filled with fascinating sessions and industry hot topics. It is sure to be the must attend event for restaurateurs interested in restaurant growth.  In addition to hands on technical sessions and networking opportunities, attendees will have access to sessions led by their peers on the key drivers of growth and innovation for 2020. We are delighted to announce the first of many speakers who will be joining us at the event: Tanvir Bhangoo, Vice President of Technology at Freshii, will be leading, “How Technology Can Shape Your Growth.” When you are growing fast and want to expand, it is difficult to take a step back and evaluate your business infrastructure and technology backbone when all you want to do is go, go, go. Freshii took two distinct growth paths – one supported with technology and the other without. This session will provide practical advice and lessons learned on the importance of making technology core to your growth plans. Rob Gifford, President at the National Restaurant Association Educational Foundation, will be sharing some recent research and findings into “The Next Wave of Consumer.” Consumer technology has irreversibly changed the restaurant business and the demand for more interactive experiences will only grow from here. While customizable menus may seem cutting-edge today, it could be a mainstay in the restaurant industry’s future. We can only predict the next big consumer trend but can prepare for whatever comes next with a technology platform that is built to grow. Rob’s session will be followed by a speed mentoring lunch where attendees and industry leaders will meet with NRAEF’s students to share their experience on launching a career in the food and beverage industry. The students will gain unprecedented access to the industry’s leaders, but you never know – they might pick up a tip or two from the students! Ville Myllyniemi, CEO at Fafa’s, will speak on “Why Sustainability Is No Longer an Option; It Is an Obligation.” Finnish owned Fafa’s one of the fastest growing vegetarian food-focused fast casual restaurant concepts in Europe. In this session, Ville Myllyniemi will share lessons learned from the forefront of growing a restaurant enterprise sustainably. If you haven’t registered yet, don’t worry, it’s not too late!  Limited places remain, so register today. Stay tuned for more speaker announcements on the Oracle Food and Beverage Connect speaker page, as well all of our socials: Facebook, Twitter, LinkedIn, and Instagram.

This year’s Oracle Food and Beverage Connect is less than a month away, and the agenda is filled with fascinating sessions and industry hot topics. It is sure to be the must attend event...

Analytics and Reporting

Oracle Wins Best EPOS Supplier, Restaurant Magazine Readers’ Choice Awards, 2020

Oracle Food and Beverage has been named “Best EPOS Supplier” in the 2020 Readers’ Choice Awards as voted by the readers of Restaurant Magazine. Run by Restaurant Magazine UK, “The Readers’ Choice Awards champion the hospitality sector’s best products, suppliers, brands and equipment, and are voted for by hundreds of restaurateurs from across the restaurant and pub sectors. Votes are cast across 24 categories, including Best Meat Supplier, Best Foodservice Company, Best Equipment Distributor, Best Knife Brand and Best Gadget,” in addition, of course, to Best EPOS.  Oracle Food and Beverage was named a “highly recommended” runner-up in the 2018 awards for best EPOS. What Makes a Great POS Solution? Whether you operate an individual restaurant or a chain of 1000 locations, having the ability to control back-office systems while keeping guests happy is critical to success. A great restaurant POS system allows you to run your business with the peace of mind that all the moving parts of your technology solution are working together – and working for you. Here are 5 key features of a great point of sale: 1. Cloud-based POS system Capitalizing on a true cloud-based POS system gives you the best of both worlds. It not only removes the need for an onsite server (eliminating GDPR security concerns and reducing overall IT cost and complexity), but provides built-in resilience to ensure that operations continue even when the internet is unavailable, enabling business to carry on as normal. 2. Restaurant Reporting and Analytics Check and manage your business using real-time restaurant analytics straight from the restaurant floor to your chosen device. Configure alerts that go straight to your mobile so when defined thresholds are met – such as maximum number of voids or employees nearing overtime – you will be able to take immediate action. In addition, pre-defined reports can be emailed to individuals to reduce hours of manual labor consolidating data. 3. Kitchen Display Systems KDS make kitchen efficient, simplifying communication and processes, managing orders from the dining room and mobile platforms, reducing errors, and enhancing food quality and speed of service. 4. Restaurant Inventory Management Software Control costs and improve profitability by only carrying the stock that you need at any given period, ensuring you always have the right amount of resources to meet customer demand with integrated restaurant inventory management software. 5. Restaurant Employee Management Improve staffing levels and manage labor costs with integrated restaurant scheduling software. Addressing this critical aspect tackles the issue of being understaffed or overstaffed, which affects guest experience, productivity and the bottom line. Oracle Food and Beverage is honored to be recognized by Restaurant Magazine and its readers, and we look forward to continuing our work of bringing innovative, service-oriented solutions to the industry. Interested in learning more about Oracle MICROS POS systems and management tools? Visit our website, subscribe to our blog, or contact us today to learn more about the right solution for your business.

Oracle Food and Beverage has been named “Best EPOS Supplier” in the 2020 Readers’ Choice Awards as voted by the readers of Restaurant Magazine. Run by Restaurant Magazine UK, “The Readers’ Choice...

Trends, Tips and Training

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...

Trends, Tips and Training

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 fulfillment. 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. Check out our recent blog posts to learn more about Oracle MICROS POS and its extensive capabilities.

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...

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...

Sports and Entertainment

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:...

Analytics and Reporting

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. Check out our recent blog posts to learn more about Oracle MICROS POS and its extensive capabilities.

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...