In any business, customer and order tracking leads to better sales, smarter product-based decisions, and valuable insight of local market and customer preferences. Unless your Point of Sale

Order Management Software

system captures, retains, and presents all the data related to these particulars, your business is missing out on a major opportunity to capitalize on your in-store technology solutions.

Restaurant margins run notoriously slim, therefore controlling costs has is an important priority for all restaurant owners and managers. Popular eateries and retail chains are investing heavily in efficient and cost-effective order management software to keep a track on their customers, servings, preferences, and complaints to manage their businesses better.

Therefore successful business management and continual growth for a restaurant depends upon a robust POS system that tracks orders and provides real-time reporting on customer needs, top selling items, and general prices.

Tips for Tracking Order

Like any other business, the main purpose of tracking orders at a restaurant is to control food costs. Inventories make up a large portion of a restaurant’s assets. Since most of the food items are fresh and highly perishable, order tracking helps businesses implement appropriate internal control over inventory flow and management. Here are a few simple tips for that:

  • Start from Scratch: Before beginning with the track down, verify your existing inventory level. Perform an initial stock count and upgrade your POS Although the Point of Sale shows inventory levels at all times, physical verification offers added assurance for your business.
  • Use Software: For small-to-large restaurant retail businesses, fully-automated and integrated order management software keeps a track on all day-to-day operations. The greatest benefit of using software is the automatic calculation function. This allows you to place new orders for procurement every time the inventories reach the re-order level.
  • Design Policies: For both inventory control and sales, you need to maintain accurate records. Assign a few dedicated and experienced individuals to design controls over all orders and reorders. This keeps a track on all workflow and procurement data and upgrades your POS with any changes with respect to inventory levels.
  • Segregate Duties: Tracking an order should not be delegated to a single person without any double-verification rules. This means that there should be at least two sets of eyes monitoring inventory and order count processes. This provides a good measure against theft, miscount, and any other losses.
  • Investigate Variances: Track down each item sold off from the menu at the end of each day. Investigate the ingredients and their quantities used. Compare it with the standard material usage to identify any adverse variances. Obtain and analyze the data from the Point of Sale software for the best results.

There are some variances that relate to cancellation of an order or spoilages. However, massive variances may arise when there is theft, pilferage or an increase in your menu prices. Your order management software should be designed to report on such variances and help you investigate the causes.