Earlier this month, I had the privilege of speaking with Ken Burgin via Skype. Ken is a seasoned food service industry veteran. He has a website, Profitable Hospitality, which is loaded with useful forms and other restaurant management tools.
Our conversation is available for download as a podcast (or for play online):
Ken and I worked on an outline before the discussion:
Questions for discussion:
• How has POS capability and use changed in the last few years – what have you noticed?
• What are the most useful reports for your work when you ask for POS data from a client?
• What are the reports every operator should be watching on a daily or weekly basis?
• What are some useful ones that most operators are NOT watching?
• You said your favorite POS report is Product Mix (PMIX) – please expand.
• Best ways to use POS data for forecasting?
• Linking POS to inventory systems – how is that best done?
• Linking POS to recipe costing – how are smaller operators doing this best?
• Linking POS with bookkeeping systems – what is best practice?
• Using POS data to track staff sales and calculate bonuses – any good examples you’ve seen?
• Tracking theft and errors – best reports?
• If you could make some changes to the way most people use their POS, what would you advise?
• New POS systems using iPads are becoming popular – is the data analysis behind them still more or less the same?
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