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Depends on the worst killer in the restaurant profit, in my opinion is the financial analyzing only in the tax day. This managing decision that not summary the financial statement everyday will lead to the confuse cost management and missing the chance for the maximize profit margin. Especially, cost is the most important part for the daily financial analysis. This article talks about how to manage the cost under effective way and make the property working for more net income. For instance, this article introduce about how to pricing the menu depends on the historical selling data and how to make some development and promotion encouragement for the guests loyal consuming behavior under the low-season.

The article I read was called "Accounting Software for Restaurants" in the article it said that many restaurants owners opened their business for their desire of food or their love for friendly surroundings. Most restaurant owners highly ever talk about their finances or accounting systems, yet they all should know how much money they are making and what percent of that money is profit. Every accounting system has a general list of assets and liabilities for the restaurant, which in other words means what the restaurant owns and what it owes. "These bookkeeping functions can be performed with a checkbook and a ledger pad (not recommended), a general-purpose accounting package like QuickBooks or Sage 50, or with special-purpose financial systems designed specifically for restaurants. High-end packages include point-of-sale terminals, menu planning, cost accounting, inventory, payables, receivables and other food service-specific features." Accounting software's allow you to see the general ledger, profit and loss, cash flow, and basic inventory. These software's are not only easy to use but they also save you a lot of time in the long run. When choosing software for your restaurant, start by looking at the business plans and see what your business can afford. It's best to talk with an accountant to find out what will be needed for tax reporting and license renewals, they will help you find out how much to spent up front and each month.

This article discusses the accounting application needs for restaurants. Restaurant accounting systems need to "address two categories: kitchen operations and POS. These programs can map the costs of "kitchen operations, inventory control, recipe and menu costing". The accounting software is usually integrated with POS for a seamless solution. There seem to be many options for businesses to have detailed, comprehensive, and complete accounting overview of their operations. Utilizing integrated accounting software would allow managers to quickly analyze ways to save money, what needs improvement, and to understand their basic financial reports.

Even Apple has got a new version of eMenu Pro for Restaurants.

The article talks about how the most important gastronomic event in Brazil "The Pernambuco Restaurant Week" was promoted to attract a large population. This festival started 20 years ago in New York and nowadays it takes place in 100 cities around the world. By marketing the festival through different media channels and promoting it through e-marketing the participating restaurants are expecting exposure, brand recognition and an increase of business "The festival is aimed at warming the sales of the restaurants that, in turn, undertake to transfer part of the profit to a social institution. This year the organization was chosen as the Child Citizen Orchestra Boys of coke, which serves 130 youths, between 4 and 19 years." The main sponsor of this famous event was MasterCard giving the brand popularity, position, and exposure in the Brazilian market.

Thank you for sharing this. I love Brazilian food. I will have to see if there is any restaurants in the area that are participating.

Choosing the most appropriate Accounting Software for a restaurant can be a tough decision. As this article states, the Accounting Software is extremely important in the restaurant business because you can intelligently control expenses by tracking costs and sales for each menu item and managing food inventory. It also helps to determine each day what your profits are and you can analyze this information comparing it weekly or monthly for marketing purposes.

This article basically emphasizes the importance of having an accounting system. All the questions that needs to be asked for the success of one's business can be answered with the implementation of an accounting system. For instance, "Are vendor prices up, down or sideways? Where do you make your most profit?" Im not saying that an accounting system will resolve all issues but it will make managing one's business easier and seamless.

The Presto device was developed not necessarily to render waiters obsolete by any means but rather to provide guests with a more productively enjoyable meal experience by trying to get their food to their table as quickly as possible.  The technology is designed to alleviate the check-in and check-out process for guests, so let's not forget that there's still the task of actually brining the food to the table, which the device is not equipped to do.  In areas where it is used, guests are finding it fairly user-friendly and restaurants are finding that menu items displayed on the Presto help to sell food.  Guests can also use the Presto to pay their tab, and split the check as they see fit.  Some of the issues restaurants may encounter with the technology are: guest temptation to steal the device, and/or technical difficulties, which are can be easily remedied with any number of staff who are tech-savvy enough resolve issues.

This article describes five new trends in information technology for the restaurant industry. This first is Touchscreen Food Vendors, which is a device similar to the e-bar that allows a customer to choose many items from one machine. The second is Tablet Restaurant Management, which allows one to view menu items and manage delivery tickets to the kitchen. The third is Automatic Biodiesel Converters, which allows cars to receive eco-friendly fuel while at a restaurant. The fourth is LED Alert Systems, which allow the kitchen to be alerted to time-sensitive tasks. The fifth is Webcam-Enabled Monitoring, which allows the kitchen and floor to be watched at a remote site. The article also lists the price of these various innovations

This article highlights the innovations of eMenus and how it is not just a tablet on top of a table but a whole experience. This new restaurant in London expresses this philosophy. In the article a new technology has been created by projectors sitting above the tables in the establishment where each table could decide their tableware based on their tastes. They can also view the menu on their table and order. There are still servers available to answer any questions a customer may have but it is to be "full proof" and self explanatory where any customer could use the system. Features also include interactive games and even the ability to order a cab for when you are ready to leave.

The lodging industry is one of the most popular in the hospitality industry. Bed and Breakfasts provide an alternative to hotels and motels by providing a literal home away from home experience. Unfortunately, the advertising and marketing of a bed a breakfast, according to this article, needs to upgrade. Email marketing would be a great addition to this sector of the industry to promote deals, updated breakfast menus, and etc. Giving customers an email blast every now and then can help. This can also increase customer loyalty. According to the article, it is a great way to keep customers engaged and up to date. The article promotes StreamSend, which is an email marketing software that helps with marketing by including vibrant imagery, videos, surveys, and other interactive elements (StreamSend). This is also said to be affordable and dependable, making it ideal for any industry including a bed and breakfast. I think this is a great start, specifically for those in the bed and breakfast sector of hospitality. The bed and breakfast brings airbnb and a hotel together with different amenities and not just another place to stay for the night. So it makes sense for the innkeepers to jump into email marketing to promote their business in different ways and to have more access to guests in regards to promotions.

Sam Colt wrote an article for Business Insider titled Tablets Are Making Waiters Obsolete - An Chilli's Is Leading The Way. This article bothered me a bit, because knowing what I know about Hospitality we build our brand around customer service and customer satisfaction and how can we do that if we are eliminating the person to person interaction. In his article Colt mentioned Chili's "has recently introduced tablets in dining rooms nationwide that customers can use to place orders, browse the menu, and entertain otherwise noisy children". I understand the thought behind keeping your guests entertain while they wait for service; however, I believe it should be just that, entertainment not self-service. Dine in restaurants should not be treated like a fast food restaurant and guests should expect a reasonable wait time. Having that person to person interaction makes a dining experience more enjoyable. E la Carte co-founder and CEO Rajat Suri argued "if someone does not want to spend time with a server, they're going to ignore the server anyways." My thoughts are why would you dine in a restaurant if you do not want to be severed, why not go to a fast food restaurant. Chili's states the tablets are solely for increasing customer satisfaction and increase revenue and suggests the tablets are making the life of waiters better.

Web based system to create any type of event and be able to book and organize any amenity needed for the event. Complete customization of event can be done and all legal and binging documents can be added in order to be followed and agreeded on.

This week I want to share two articles. I realized that on the discussion we all or almost all of us used the same examples as sustainable methods or strategies. There a million of ways to become sustainable in this industry. Check this examples or ideas for a more sustainable restaurant.

This article introduces the application of tablets in hotels, including Lodging Management, Restaurant management, Beverage Management, Club management, etc. This article also introduces the important role of tablets and T-Commerce as a PMS medium in hotels.

Heil and Carman (2020) begin by highlighting the current changes in the restaurant business, where social distancing, protective gear, and reduced capacity are the norm as a result of the coronavirus pandemic. The resulting effect is the limited interaction with customers, eliminating the warm, welcoming customer service nature of waiters and waitresses. The focus of the paper, in this case, is on Georgia, Alaska, and Tennessee, which allowed the reopening of restaurants and other eateries. Some of the provisions instituted include limiting the restaurant capacity to 25%, such as in the case of Alaska. Resultantly, with expected low revenues, only approximately 5% of restaurants in Alaska have opened. However, in Georgia and Tennessee, restaurant owners provide that they may not be able to implement safety guidelines among their employees, given the surprising nature of the reopening provisions. However, some businesses are prepared, instituting internal measures to couple the governmental regulations (Heil and Carman, 2020). However, those reopening are faced with logistic challenges, as issues such as storage space for extra furniture are required. Other costs, such as air scrubbers, which are expensive, may also be required in addition to the mandatory sanitizers, increasing the costs of operations. With regard to technological focuses by the restaurants, some have developed disposable menus, while others have generated QR codes for customers to get access to digital menus. On the other hand, restaurants have had to pay above minimum wages, as they seek to attract employees back to work despite the coronavirus pandemic. The creation of the Paycheck Protection Program (PPP) is highlighted as the underlying survival of businesses during the pandemic period. However, while the pandemic appears as having resulted in a need for high adaptability, Heil and Carman (2020) provide that "opening at limited capacity means (ability to operate) at full force once normalcy

This article takes you through why your restaurant may want to switch to a Cloud-Based POS. There are many positive attributes associated with making the switch, such as; data accessibility, cheaper operating costs, easier upgrades, less frequent downtimes, increased security, and adaptability. If you are a growing business, the Cloud would grow with you.

Cloud based POS systems can be apprehensive at first, but we are always satisfied once we are able to se the technology work to keep the business safe, effiecient and also more profitable. Cloud based POS systems are speedy and saves a lot of time which frees up staff to do other things in the establishment.

This article discussed the benefits of switching from a localized POS system to a cloud-based restaurant POS. The article touched on how cloud-based systems provide real-time data and how that instant data could provide a management team real-time solutions. You can save so much time and money by identifying issues before they even arrive. I found it very interesting that with cloud-based systems you have the "ability to add on a mobile POS unit that provides a number of benefits." With this option, your servers do not have to run back and forth to a POS station. They simply have the option in the palm of their hands. It also decreases the time spent waiting for a check or credit card to return to the table. This not only increases guest satisfaction, but helps with table turnover. The article also touched on how cloud-based POS systems are "better enabled to grow with you." They are super adaptable and the article mentioned that restaurants can update their menu whenever, launch new loyalty programs, and help with more precise inventory tracking. This article also touched on setup, increased security, staff accountability, and the ability to make better business decisions due to the cloud software being able to provide extensive business insights. Finally, the article touched on POS cost and how " upfront costs are kept to a minimum and monthly subscription fees are lower." It also ended with a case study about Homegrown Hospitality Group and their switch from Aloha to Upserve Cloud-based POS. It was very interesting and I'd recommend everyone read the brief two paragraphs about how the switch changed their business trajectory.

The hospitality industry struggled to survive during covid, and they are still fighting by incorporating technology to improve traveler's confidence during this pandemic and still managing to make a profit for the company. They are using technologies to keep both guests and employees safe during this time. Technology features that used to be a bonus are now becoming a necessity in the hotel industry. As the hotel industry adopts to these changes, this is likely to be the new norm instead of eventually reverting to the old normal. This goes past digital check-in and check-out. New technologies are being used like e-newspapers or magazines for guests to use instead of picking one up in the lobby. This includes contactless payments, scannable QR codes for the restaurant menus and chatbots or live-chats with the on-property staff. These new technological advancements can allow a guest to completely skip the front desk and most human interactions all together if they chose to.

Alex Canter, CEO of Nextbite and Ordermark explains the difference between virtual restaurants and ghost kitchens. Both exist online, with no physical storefront. A report by Statista predicted online food delivery revenue will reach over $324 billion in 2022. Virtual Restaurants - only exist online, work with existing restaurants and kitchens. Helps increase productivity of their kitchen and labor, increase revenue and margins. Ghost Kitchens - Physical kitchens designed off-premise (pick-up and delivery only). Some have 30 or more individual commercial kitchens for rent and one area for delivery drivers to pick up. These kitchens house many brands and new local restaurants for a rent fee. Virtual restaurants require great marketing strategies, such as digital marketing, SEO, social media, professional photography and menu design. Some of the strategies suggested for success are utilising and being part of apps, focusing on the reviews, setting up a website.