1. Chapter 15: Restaurant Technology
Main Types of Restaurant Industry Technologies
Software Programs
Choosing Technology for a Restaurant

2. Back-of-the-House Technology
Purchasing: Product management tracks products through each inventory cycle and automatically reorder when the item falls below par stock
Inventory Control: Systems aid inventory control by quickly recording inventory

3. Back-of-the-House Technology
Food Costing: PDA, laser bar code scanning, ChefTec.
Menu Management: Food costing link, (ex.MenuLink)
Labor Management Systems: Interface back and front of the house working hours and human resources info. (Windows-based labor schedulers, TimePro)

4. Back-of-the-House Technology
Financial Reporting: Front of the house and back of the house systems may interface by transferring data to and from the central server. This makes it easier for management to monitor service times, POS food costs, labor costs, and guest counts

5. Back-of-the-House Technology
E-learning: Computer based training delivered via internet or proprietary.
The National Restaurant Association Educational Foundation has several online courses (ex. ServSafe Food safety Training Program)

6. Front-of-the-House Technology: Selection POS Systems
POS: Point of Sale System
Human Factors Engineering (HFE) focus on:
Store performance
User interface design

7. Front-of-the-House Technology: Selection POS Systems
Aloha: Full range of restaurant products including Table Service and Virtual Order Processing.
ASI: Popular Restaurant Manager POS and Write-On Handheld

8. Front-of-the-House Technology: Selection POS Systems
IBM: Linux servers and Sure POS 700 series
Sharp: UP-5900 system combined with Maitre’D
NCR: 7454 POS Workstation- MS DOS and Windows certified

9. Guest Services and Web Sites
Internet Booking
Guest Checks- Splitting and Suggested Tip Amounts
High Speed Internet Access
User Friendly Web Sites
Wireless Surveys

10. The End