Many POS providers offer software and/or the option to interface with third-party software in order to help operators improve their operations and bottom lines. “In this economy there is little room for error, and operators are forced to run their restaurants more efficiently,” says Damian Mogavero, ceo/founder, Avero, LLC, a performance management provider. “Restaurants also have to offer a better guest experience and more value than ever before, and technology can be enormously useful.” A variety of software is available that interfaces with POS systems, including labor-scheduling programs, business intelligence programs that analyze POS data, kitchen-display systems (which track and time orders on a monitor in the kitchen), and handheld ordering terminals. The cost and return on investment depends on the program; some have a have quick return on investment – weeks or months – and others, while providing immediate efficiencies, have a longer payback period.

Labor scheduling. To streamline scheduling and reduce labor costs, POS provider Digital Dining is partnering with Hotschedules.com, a Web-based scheduling program with over 400,000 users nationwide. Hotschedules.com allows employees to check/change/trade schedules from anywhere via a computer or iPhone/iPod touch and is one of the top 20 most downloaded iPhone business apps. Apps for Blackberry, Pre, and Android are also now available. Schedules are imported nightly into the POS system, which has a time clock that monitors employees signing in and out, allowing grace periods that employees cannot override. “Having scheduling info linked to the POS lets us consolidate all labor information, including payroll, in one place, and control when employees sign in and out,” says Chris Hannan, gm, Bo Brooks Restaurant, Baltimore, MD. “Each day we receive an overtime report telling us the exact minute an employee will go into overtime and, as a result, we’ve reduced careless overtime tremendously.” He says the return on investment occurred within a few weeks and he believes the historical scheduling data will be very helpful for hiring next year.

Business intelligence. B.R. Guest Restaurants, headquartered in New York, NY, uses Avero Slingshot’s Web-based software to analyze POS data and identify ways to drive sales. The software consolidates data nightly from the POS system, creating reports available 24/7 to track costs, manage staff performance, monitor sales, and improve efficiencies. Restaurants are assigned an Avero account rep to analyze data and spot opportunities for operational improvement. Another program that B.R. Guest utilizes is Avero’s Single Server Mentoring Program, which detects servers who are below the team’s average check and have the greatest chance to drive revenue. “It’s very eye opening for servers because they often think they have no room for improvement,” explains Alan Hochhauser, vp, finance, B.R. Guest. “But once shown empirical data they realize this is not the case.” The program creates an “employee scorecard,” showing a server’s performance compared to the team’s, based on average checks and specific menu categories. “The reports and analysis we get from Avero Slingshot help us run our business more effectively and validate many of the hunches we have as operators – providing quantitative data to prove them,” says Alan. According to Damian Mogavero, ceo/founder, Avero, LLC, the ROI on Avero Slingshot is four to six months for most restaurants.

BR Guest Restaurants also uses Eatec software for purchasing, which allows them not only to order online, but to pull reports on costs for specific restaurants and see where they are out of line. “For example, we have butchers at each location, and if costs are higher in one, it may be simply that the butcher needs further training to be more efficient and get a higher yield,” explains Alan. He says at the end of an accounting period the software allows him to drill down into the inventory to see what’s missing and where the inefficiencies are occurring.

Service timing. “Speed of service is very important,” says Niko Karatassos, director of operations, Buckhead Life Restaurant Group, Atlanta, GA. “Adding a kitchen display system, which links to our POS system, at the Atlanta Fish Market allows us to have more control over service, especially as appetizers and entrees are prepared in different kitchens,” says Niko. “Timing of firing the entree is key. We used to rely on servers to tell the kitchens, but each of them had a different sense of timing.” Chefs program the cooking time for each menu item and the desired timeframe between when the appetizer is sent out and the entree is fired. “The kitchen display system helps us manage orders more efficiently, resulting in faster and better service. And while it was a big investment, we feel that it’s essential in order to manage flow of service.”

Tumbleweed Southwest Grill, head-quartered in Louisville, KY, started using handheld ordering devices to speed service on a large outdoor terrace that was too difficult to wire for a POS terminal. “The handhelds are light and easy for servers to attach to their uniforms or belts,” says Steve Brooks, director of marketing and technology. The handhelds were so successful at reducing the time between taking orders and delivering beverages and food, that they are now being used in 14 stores. Steve says servers are trained to hit “send” after taking each part of the order – beverages, appetizers, entrees – so that the beverage and food preparation can begin without waiting until the entire order has been taken. Runners deliver beverages and food to the table helping to speed service and allowing servers to remain on the floor to tend to their tables. “Not only are tables turning faster, but the handhelds have helped smooth out service,” Steve explains. “Orders are flowing into the bar and kitchen more evenly, not in bunches as they were when servers clustered at the POS station.”