The POSitouch System Convention and Group Sales Sunday, April 06, 1997 POSitouch The POSitouch system was conceived in 1982, by the Ted and Bill Fuller, owners of the Gregg’s Restaurant chain. They were looking to increase the efficiency of there restaurants through the use of computer technology. During there search they found systems but none meeting there total needs. That is why the Fullers created the company, (R. D. C) Restaurant Data Concepts.
RDC keeps developing better and more efficient equipment to be used in the food service industry. ADVANTAGES DISADVANTAGES 1. ) Timely information, and speeds operations. 1.
) People will become dependent on technology. So when it fails they will 2. ) Tighter labor controls. probably not be trained or prepared to be with out it.
3. ) No need to hire or pay a bookkeeper. 2. ) Takes time to train people to work efficiently on POSitouch. 4. ) Calculates food costs and menu mix.
3. ) POSitouch is expensive to the small 5. ) Tighter controls over orders taken. business owner. The smallest system Cuts down on free meals waiters give out.
that they have installed cost under $10, 000. 6. ) Can order (via modem) and keep track of inventory. 7.
) Built-in modem allows technical support via modem, and on line access to reports available at anytime, even historical reports… 8. ) Sales trend analysis. 9. ) Credit Card authorization with draft capture.
The Business plan on Service Marketing Report Of Sushi Restaurant
Tomodachi operates in the central business district with over 10 competitors around the vicinity. However, Tomodachi has been able to remain relatively competitive and active by maintaining its differential advantage as the only modern Japanese restaurant with a world class sushi train as well as an a la carte menu to cater for a full Japanese dining experience. Our service report analyzes ...
10. ) Easy to customize, to meet the needs of many different types of operations. 11. ) Increased speed means, increased turnover. Overall, I feel that POSitouch is well worth the initial expense. It should be looked at as an investment, saving time, and money in all areas needing tight controls.
This management tool has been shown to cut labor, and food costs in many food service establishments, not to mention the speed of the system, which could easily increase turnover. There is one important key that should be recognized for restaurants planning to utilize this system. Be prepared for technology to fail. If it fails the managers and staff should be capable of staying open without the POSitouch system. The thing that I like most about this system is that you can truly tell that it was developed by people in the food service industry, do to its completeness.
