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In this issue of Talking Pork we focus on 6 ways technology can improve foodservice productivity and profits.

Founder of Profitable Hospitality and the Community Manager at Silver Chef, Ken Burgin has worked actively alongside many cafes, restaurants and foodservice operators for over 25 years to educate them on the latest industry trends and how to turn them into profits.


6 Ways Technology Can Improve Foodservice Productivity and Profits

By Ken Burgin, Community Manager at Silver Chef

How can the latest tech developments improve workplace efficiency, productivity and profits?
Food Costing: ingredients costs are always changing, and it can be a surprise how much a seafood pasta really costs when you weigh all the ingredients! Modern recipe costing systems are usually cloud-based, so they’re accessible on your PC, iPad or phone. Once you load the ingredients and write a recipe, you’ll see the honest and accurate profit margins. That pork belly burger makes more money than you thought!
Food & Beverage Ordering: in the old days, it was a late-night phone call by the chef to an answering service, hoping the delivery matched what was on a scrap of paper. Modern apps like Ordermentum, Cooking the Books and those offered by smart suppliers, let you work from a smartphone and repeat previous orders. If your aunty can do it with Coles online, so can you!
Managing Staff: is rostering the worst job in the world? Maybe, and updating it on a spreadsheet after 50 phone calls is not the best use of your time. Modern rostering should also show you the wage costs, shift by shift – online systems like Tanda, Deputy and Ento allow the chef to see exactly what the roster will cost, before it goes public. These online systems also allow staff to request shift changes, make announcements, and work out correct pay rates for different shifts.
A Better Experience for Customers: many people want to book online instead of phoning. Services like The Fork, NowBookIt and OpenTable make this easy, and can help with reminders and table allocation. Next step is ordering at the table (OAT) and at kiosks – Orderup have OAT in the works, and you can try kiosks at McDonalds and some PappaRich. Lower wages, improved upselling and a better flow of orders for the kitchen.
Customer Sales & Payments: Point of Sales equipment runs the front of house, and gives accurate information about customer spending and menu popularity. A modern POS integrates with bookkeeping, rostering and delivery systems. When customers want to pay, the payment terminal should be fast and flexible: integrated with the POS and allowing for tips and split bills. Tyro is the most up-to-date with these features, and bank systems are trying to catch up.
Managing Delivery Services: People love the convenience of home delivery, so smart operators learn to make the most from UberEats, Deliveroo and similar services. Systems like OrderUp allow you to run your own online ordering system if you don’t want to pay high delivery fees. Your POS system should have these services integrated for a smooth flow of orders to the kitchen – there’s real money to be made here.
  • 3rd | Massimo Bottura is coming to Australia- Tickets go on sale 
  • 4th - 6th | Heritage Bank Toowoomba Royal Show 
  • 5th - 14th | F.O.O.D Week Orange 
  • 5th - 14th | Taste Tamworth Festival
  • 5th - 7th | The Food & Wine Cooking Show Adelaide
  • 9th | WOHO No Waste Mentoring lunch at Parliament House
  • 12th | The Sydney Royal Easter Show begins!
Don't miss a thing- see what's coming up near you!

Book of the month

More Bums On Seats -
Five Steps To A Highly Successful Restaurant by Howard Tinker

Are you in the Restaurant Business? Do you want an incredibly successful restaurant but don’t know where to begin? Do you want to attract customers like crazy and have them coming back for more? Do you want to achieve the goals and dreams you had when you first opened your business? 

Howard Tinker tells you how in his new book ‘More Bums on Seats’. Based on lessons learned through his restaurant coaching business, ‘Restaurant Profits’, the book is easy to read with five simple steps to follow. No matter if you have years of experience or whether you are starting a restaurant, it guarantees that you can fill your restaurant every night of the week, sometimes without paying a cent for restaurant marketing or advertising.
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