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Technology in Restaurants

In: Business and Management

Submitted By monkeysk807
Words 1468
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Technology in Restaurants
Julio Olla
COM/172
April 5th, 2012
Davine Jones

Technology in Restaurants
Technology is impacting the restaurant industry because dependency on computers is the remarkable key to run the business. Computers in restaurants are the key to create the experience that experts want to introduce to guests, to support the changes of a modern society and the information technology that is constantly changing; we are the consumers of a competitive world of technology. The technology that is being used in the business has become innovative and to take a look back on how restaurants ran before technology hit the industry is remarkable.
Computers
The biggest change in the restaurant business since the creation and introduction of the stove controlled by gas and the electric refrigerator is the implementation of computers (Mandabach, Blanch, Van Leeuwen, & Waters, 2006) “The restaurant industry is no longer a business of cigar boxes and order pads. In most cases restaurant managers use more technology than we used to send men to the moon” (Hamilton, 2004). The transcendental innovation of technology has created a competitive system between experts in the field and the philosophy to avoid looking back in time when restaurants used to run with just a kitchen and a few tables. Comparing the experience of a visit to a modern eating establishment with the same basic hospitality atmosphere versus a more typical restaurant, the chances are that thanks to the technology, the expectations are going to be higher as whole for the current generation than for old fashioned guests. Computers have become one successful tool in the business world (Scarborough & Zimmerer, 2000).
Points of Sales (POS) System This modern system is an incorporation of many management supplements and functions, things like schedules, inventory, and table tracking, and so on, are just a few of the components that this particular system can implement in the business. In reality, most POS systems have plenty of functions that most users of these systems do not know how to operate them completely (Mandabach, Blanch, Van Leeuwen, & Waters, 2006). The consistency in the POS system needs to be strong to support and resist the rigors of restaurant daily use and have the versatility to achieve guest satisfaction and information entry accumulation. When choosing a POS system, restaurant owners and managers, must have the idea on how to implement the operational system in the establishment, keeping in mind that many grounds must be check before trying to update the business (Walker & Lundberg, 2005). For example: Some family owned restaurants do not operate with a POS system, giving them the disadvantage of not controlling labor or food cost at a much faster paste because of the fact of not possessing a database to rely on the busy hours, this can affect the guest satisfaction goal because of the shortness of personnel; on the other hand, computerized restaurants have the ability to understand the flow of the restaurant with the help of the system they have chose to compare the sales of a previous year to contact and employed the correct number of people to create and control a more efficient guest recovery and fulfillment (Walker & Lundberg, 2005). POS mobile system. A modern factor takes action in this particular task that is being introduced in the restaurant industry; the new generation is running in a common called mobile society because of the use of cell phones and electronic pads on day to day bases (Wollenhaupt, 2011). ”For a restaurant you can turn tables faster and if you can make just one more table turn a day the system more than pays of itself” (Bob Vergidis, President of Cloud POS Provider DevStudios). Operational systems. All operational systems consist of a management procedure to control the flow in the restaurant during pick hours, the word operational can be related to computer systems but in this case the relationship between the industry and the systems, is for the development of a more efficient and sophisticated experience for the guests, keeping in mind systems like the pivot point system, wireless headsets for table tracking, bump it tracker, server tracking sales, and percentages system (Walker & Lundberg, 2005).
Back Office Systems The back of the house of a restaurant consist of the controlling of product purchasing, labor and other costs, technology in the back office is the distinction of how well a business successfully can run because if the database is not controlled correctly, the entire restaurant can suffer from a lack of organization (Walker & Lundberg, 2005). Keeping control of products. In order keep track on products, this management system can control the inventory procedures and with the help of a computer the process is much faster than if it was to be send via fax to the vendors. Possessing the advantages of controlling the products and inventory with the help of computers had created a more visual technique to understand where the mistakes are being made on a high level of food costs. Labor control. With the implementation of computers, the process to control labor is now more quickly and more resourceful, concerning into hiring in a technological advanced restaurant is completely paperless and successfully accurate because the information of the applicant can be processed immediately. “Labor management systems also do the scheduling based on the forecasted volume of business for each meal period and managers monitor the schedules to control cost” (Walker & Lundberg, 2005). Electronic scheduling. Controlling the back of the house personnel and the front of the house in the restaurant industry is very important because it controls the flow of the business and maintains a more successful establishment. When technology was not part of the restaurant field, scheduling was almost unrecognized by owners and managers, although this took part a long time ago, this is a simple comparison of how technology is helping and revolutionizing the industry with sometimes simple procedures. Nowadays and thanks to technology, restaurant workers can easily check the time and date of their next workday (Wollenhaupt, 2011). Social Media and Local Marketing The integration of social media is one of the most powerful tools that restaurant businesses had incorporated after the computer and systems, social media left all idea behind that restaurants can run without technology. Social network trends like Facebook and Twitter are the contrasting revolt to the new era not only in the restaurant industry but also in life in general, this particular networks can help the business for local marketing purposes, more and more restaurants are relying on Facebook to create a social advertising atmosphere among the users, comparing the situation when via television restaurant advertisers were trying to catch audience and customers. With social media, audience and customers are their own advertisers and promoters with the ability to choose their favorite products (Melnick, 2011). In addition to the social media and the local marketing aspect of the technology in the restaurant field, electronic coupons also make their appearance in the industry; this is another comparison on how computers are definitely taking over the business because before all this evolutionary content, marketers used to advertise in newspapers and billboards around the corner, now everyone can see those billboards and the coupons in the newspapers but the social media has made it a lot easier and faster with just the download of an electronic coupon from a cell phone or other electronic device, giving a hand to the help for the environment and creating an alternated solution to paper coupons (Melnick, 2011). Although technology is impacting the restaurant field, computers are taking control of the industry for the consistent development of new and competitive systems. Many restaurants experts are creating more options for those who have not had the opportunity to incorporate the technology in their establishments and have the desire to compete with those who are advance in developing the modern experience (Restaurant Startup & Growth, 2012).

References Cain, H. (2000). Business of the future. Society for the Advancement of Food Service Research 42nd Annual Forum, 42(0), 82-85.
Hamilton, M. (2004). The Law of Unintended Consequences, Fall, 40.
Mandabach, K. H., Blanch, G. F., Van Leeuwen, D. M., & Waters, H. L. (2006). Differences in the Use, Training, and Effect on Careers of Technology between Independent and Chain Foodservice Managers... Journal of Culinary Science & Technology, 5(1), p5-14, 14p.
Melnick, J. (2011). Qsrmagazine.com. Retrieved from http://http://www.qsrmagazine.com/reports/7-trends-2011-0
Restaurant Startup and Growth. (2012). Technology. Retrieved from http://restaurantowner.com/public/department27.cfm
Walker, J. R., & Lundberg, D. E. (2005). The Restaurant from Concept to Operation (4th ed.). Hoboken, NJ: John Wiley & Sons, INC.
Wollenhaupt, G. (2011). Mobilepaymentstoday.com. Retrieved from http://global.networldalliance.com/downloads/white_papers/DevStudios_G_Integrating-Mobile-POS-Systems_To-Launch.pdf

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