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How does an EPOS system cater to restaurant operation management? 

Management is vital for achieving objectives, bettering the stakeholder experience, and improving business reputation and survival. An online management system can offer various benefits to operations, such as efficiency, accuracy, and reduced costs. 

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What is restaurant operation management?

Restaurant operation management is the algorithm, process, and procedure of running, operating, and controlling the front-end and back-end operations in a restaurant. This is also sometimes referred to as ROM.

Restaurant management entails scheduling of employees, managing tables, developing rosters, assigning tasks, managing and assessing stocks, controlling costs, finalising payroll, and dealing with compliance and regulations.

What are the components of a restaurant? 

Running a restaurant has various components that work together to ensure smooth operations, elevated stakeholder experience, lowered costs, and streamlined restaurant operations. An EPOS system is able to effectively manage and handle all services through integration and connectivity.

An EPOS system is likely to seamlessly integrate and merge front-house and back-house operations in a restaurant, which can increase service quality, efficiency, accuracy, and speed while gaining a competitive edge and lowering costs, miscommunications, and wastage.

There are two types of operations that work simultaneously in a restaurant:

1. Front-of-house operations

Front-of-house restaurant operations encompass and hold various elements that directly interact and engage with diners and customers, which contributes to their dining experience and purview.

Reception operations
Reception operations

Welcoming and seating : Welcoming diners as they arrive, managing reservations, and seating layout for consumers

Waitlists and peak times : Handling wait times whilst maintaining a waitlist and predicting wait and peak times accurately

Staff and area management

Servers, waiters, and staff : Taking orders, responding to customer inquiries, and assuring a pleasant dining experience

Table setting and maintenance : Setting tables, arranging tables according to reservations and bookings, and ensuring low wait times

Shift management
Customer service management

Handling customer concerns : Catering to concerns or issues promptly and ensuring customer satisfaction and effective communication

Customer engagement : Interacting with diners, ensuring every diner’s needs are met, and providing a memorable atmosphere

Cashiers and payment handling
Cashiers and payment handling

Processing payments : Managing and handling financial transactions and other forms of payment seamlessly with minimal error

Check-out process : Ensuring accuracy in billing and providing customers with a smooth check-out experience

Marketing and promotion
Marketing and promotion

Menu suggestions : Providing recommendations of items in the menu, specials, upgrades, and chef’s best-sellers to enhance the experience

Promotional offers : Informing and keeping customers aware of events, promotions, and discounts to cater to diner loyalty

Reservation management
Reservation management

Handling reservations : Managing and balancing reservations, confirming bookings, and accommodating customer requests harmoniously

Effective communication : Maintaining clear and insightful communication with stakeholders to ensure smooth service

The importance of front-of-house operations is critical for creating a positive impression and image, as it includes managing consumer interactions and attempting to deliver a satisfying experience. The way front-end operations are managed is reflective of the restaurant’s reputation and success.

1. Back-of-house operations

Back-end operations are functions that aren’t directly visible to diners but are vital for the smooth functioning of a restaurant. 

Order management
Stock management

Stock control : Tracking, evaluating, and managing inventory levels of ingredients, condiments, beverages, and supplies

Supplier relations : Maintaining relationships with vendors and ensuring timely deliveries

Ordering and receiving : Placing orders for supplies and managing the receiving process.

Kitchen operations

Food preparation : Ensuring consistency, maintaining quality standards, and reducing wait times for service elevation

Waste management : Minimising food wastage, prioritising portioning, controlling inventory, and allocating resources effectively

Reports and analytics
Quality control and safety

Safety and hygiene : Training staff in food handling methods, storage tactics, and safety procedures that can be followed

Quality assurance : Monitoring, maintaining, and following a set quality for food and consistency that offers a better experience

Quality control and safety
Staff management

Scheduling : Creating and assigning work schedules for staff; this is essential during peak times and for handling reservations

Performance evaluation : Evaluating and tracking employee performance and providing feedback to internal stakeholders

Administrative functions

Record-keeping : Maintaining records and information related to inventory, finances, and employees for decision-making

Financial management : Handling and creating budgets, cost analysis, cash flow forecasting, and financial reporting

Procurement control

Cost analysis : Monitoring costs and implementing strategies for solvency to control and handle operational expenses

Vendor negotiation : Negotiating prices and terms with suppliers to minimise costs and keep quality consistent

The proper curation of back-end operations is vital for consistency, reputation, and cost management while ensuring food safety and providing an excellent experience for diners through well-prepared meals and an organised establishment.

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FAQs

What is the role of an EPOS system in restaurant operation management?

An EPOS system is a cloud-based solution that facilitates and seamlessly unifies front-house and back-house restaurant operations. It undertakes tasks such as inventory and stock control, payment processing, order management, workflow management, and table and reservation management. 

What are the aims and objectives of restaurant management?

Goals and objectives in restaurant management include: 

  • Controlling costs
  • Achieving financial objectives
  • Streamlining and unifying operations
  • Efficient management of stakeholders
  • Reducing financial and resource wastage
  • Utilising and allocating resources efficiently
  • Keeping high standards and consistency of quality
  • Attempting to maintain and sustain financial health in running restaurant processes

Choosing an EPOS system to cater to restaurant operation management 

Get specialist advice on restaurant EPOS systems and learn how one system can be utilised to achieve operational optimisation. Speak to a specialist from WITMEG and discover the ideal solution to address and suit your restaurant’s needs.