Using the POS to Manage the Kitchen

A restaurant's point-of-sale (POS) system is typically one of the least-used tools, especially in the kitchen. Chefs would rather do most anything, probably even clean the grease trap, than sit in an office, in front of the POS computer, entering data and pulling numbers.

If the restaurant has a solid POS system, getting the most out of it takes time and commitment, but the results can pay off in the end. For kitchen management, many of the POS functions are routine, such as time keeping, managing guest checks and the menu mix reports. But these functions help save money, often without any direct input from the kitchen.

Servers ringing in orders accurately helps reduce costly mistakes. Information flows easily from guest to server, keeping orders moving and tables turning. By making "split checks" trouble-free and streamlined for waiters, guests are happy, and management is free to focus on other service notes. And auto-updated, real-time accounting for the "86" list ensure waiters never order items out of stock. With these functions working efficiently, the challenge for kitchen managers and chefs is to retrieve more information from the POS that can help make smarter decisions.

Most recent models of POS systems have plenty of software that the kitchen should try to find time to initiate. Keeping close track of menu mix sales is pretty standard. But with the ability to run menu mix sales reports during service, as opposed to only at the end of the shift, kitchen leaders can spot sales trends based on service time slots.