Automation of restaurant business
When the average standard of living began to grow slowly in our country, the level of catering facilities: cafes, restaurants, and canteens began to grow simultaneously. This is quite logical: people got more money, therefore, they got the opportunity, at least sometimes, to eat outside the home, and demand, as you know, creates supply. But customers began to make higher demands on visited institutions. The restaurant (cafe, dining room) should please not only with the taste of the dishes offered and the external decoration, but also with the speed and quality of service, well-trained staff.
The quality program for the restaurant (cafe, dining room, bar, etc.) will greatly facilitate the work of your staff. She will be able to identify weaknesses in the work of your restaurant and help to eliminate them by showing you a plan to optimize the institution. In addition, with its help you can develop and maintain the quality of service, protect your restaurant from theft and theft of dishonest employees, ensure the confidentiality of data that only you should see, and much more.
A standard visitor, having come to a catering establishment, wants to not only have a tasty meal (this can be done at home, and much cheaper), but also to relax, enjoy the atmosphere. According to experts, for the average person the level of service is even more important than the taste of the dishes. And in order for the client to be satisfied with the service, you need to serve it quickly, carefully (he must feel the significance of his own person), accurately calculating the cost of the order.
The undisputed assistant in all these operations is restaurant automation. The assortment in the respective market of various restaurant management systems is quite wide. This includes r keeper, and tillypad, and iiko, and others. But to understand how to handle all of these systems, additional courses are often needed for waiters and cooks. And this is extra time and money. The Expert system is very simple and accessible for any layman. Thanks to this, the waiter, serving visitors, will make much fewer mistakes. For the Expert program, a special electronic journal is required, in which all the steps of all employees of the institution are documented. Then the director can separately read the report for each employee.
The most important issue for any Russian restaurateur is a security issue. The restaurant management system “Expert” has provided for this problem too. No one will be able to view data on the work of your institution, if you yourself do not want to.