| How to use your Restaurant Point of Sale System to | | | | more time making future plans. It can even give your |
| control labor cost | | | | supervisor, kitchen staff and assistant's hours all in a |
| Not so long ago, controlling labor cost for food-service | | | | breakdown. |
| establishments was done by just going with the flow. | | | | Your extra pair of eyes |
| Effective labor control meant having just enough | | | | Some POS reports show labor trends over time, with |
| people on hand during a rush to keep the operation | | | | this owners or district managers can track labor cost |
| running smoothly, and by sending people home as | | | | manager performance shift-to-shift, said Speedline |
| quickly as possible as the rush descends. | | | | Solutions marketing manager Jennifer Wiebe. This |
| Restaurant managers kept track of business from | | | | system also provide detailed reports on manual editing |
| previous weeks in order to make projections of future | | | | of time clock reports so you can easily spot potential |
| sales, and then laboriously converted those numbers | | | | abuse. |
| into an employee schedule. And at night when the | | | | Time clock reports and schedules also can provide |
| restaurant closes, the manager sits down on his desk | | | | important documentation for labor board reviews of |
| calculating time cards for the day's labor percentage | | | | attendance-related employee terminations, she said. |
| where success or failure of those efforts is | | | | And at the end of day, a POS system just like Phillips' |
| determined. | | | | can generate, export and integrate file reports of your |
| Luckily today, these manual tasks are eliminated by | | | | payroll and employee data, store accounting systems |
| using a restaurant point of sale system where | | | | or third-party payroll services. |
| managers no longer need to do things by hand. | | | | The POS also can assist managers properly assign |
| With the minimum wage set to rise to $7.25 over the | | | | employee-shift by the forcasted sales report and by |
| next few years, operators are looking for every tool | | | | generating a schedule from them. |
| they can find to keep labor costs under control. | | | | With sales forecasting and labor plans, operators can |
| At a Pizza Inn restaurant, their general manager Jim | | | | schedule efficiently to meet their labor targets. Pixel |
| Phillips uses his restaurant point of sale system from | | | | Point's scheduling tool is linked with employee skills and |
| Pixel Point to track labor throughout the day. | | | | availability that can speed up the scheduling process." |
| Check out your labor cost every 45 minutes or at any | | | | Hours and breaks restriction can be done with |
| time of the day you want! You'll always get detailed | | | | schedule- and time-clock alerts. The schedule also has |
| and accurate reports anytime you need it. Just by | | | | a built-in time clock that requires a manager's access |
| simply clicking on a POS terminal, you can easily see | | | | to override late clock-ins or early clock-outs. |
| where your labor stands or check on your hourly stats. | | | | Mostly, operators will set their clock-in and clock-out |
| Using a restaurant POS system, you can easily view | | | | times very close, within 5 minutes. |
| forecasted sales, actual sales and a variance between | | | | "Employees can't clock in until 5 minutes before their |
| the two. It can even show scheduled hours versus | | | | scheduled shift or clock out late without a manager |
| actual hours for added convenience. | | | | override. The system tells me if an employee is |
| Since the system can tell you everything you needed; | | | | supposed to be off but he is still on the clock. |
| the number of dine-ins and buffets, you can have | | | | |