RESTAURANT MANAGER POS ROI CALCULATOR (Table Service + Add-ons)
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Quick Start
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Enter data for your restaurant (yellow fields), and the amount you will be paying for the system.
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Enable/disable Restaurant Manager features as appropriate to see the effect on the ROI.
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Scroll down to see details on how each Restaurant Manager feature affects your bottom line.
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Important: for detailed instructions and a glossary of terms scroll to the bottom of this page.
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RESTAURANT INFORMATION
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Gross Yearly Sales
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Days Open
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Food & Beverage Cost %
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Labor Cost %
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RESULTS
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Yearly Increased Revenues
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Yearly Savings
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Bottom Line Increase
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System Cost
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ROI (months)
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Restaurant Manager Options & Interfaces
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Modules
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Ena/Dis
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Notes
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Restaurant Manager Touchscreen POS (1)
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Enable if replacing manual system
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Restaurant Manager Backoffice (2)
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System configuration, Reports,
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Write-On Handheld Manager (3)
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Operational Information anytime, anywhere
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Write-On Handheld POS (6)
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If enabled, disable Touchscreen POS
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RM Guest Accounts (7)
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RM Gift Certificates, Cards (8)
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RM Employee Scheduling (QuickStaffer) (9)
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RM Frequent Diner (10)
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RM Inventory Control (11)
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RM Reservations and Hostess Module (12)
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RM Quickbooks Accounting Interface (13)
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Credit Card Interface (14)
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Lower fees, shorter settlement (internet enabled)
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Fingerprint Interface (15)
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Eliminates buddy clock-ins.
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Browser Interface (16)
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Monitor business from anywhere
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Mapping Interface (17)
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Used with delivery service
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Video Interface (18)
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Berg or Freepour Interface (19)
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Front Desk Interface (20)
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Property Management System Interface (PMS)
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Effect on Revenues
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Increased
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Increased
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Made
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%
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DAILY
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DAILY
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YEARLY
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Possible
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Increased Revenues Due to?
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Increase
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Revenues
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Override
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Revenues
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by?
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Fewer items left off check
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1, 6
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Fewer addition errors
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1, 6
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Fewer comps
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1, 6
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More upsells
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1, 6
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Increased table turns at peak times
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6, 12
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More repeat customers
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10
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More new customers
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8
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Unredeemed gift certificates/cards
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8
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Fewer lost sales
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6
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0.00%
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6
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0.00%
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0.00%
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0.00%
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Totals
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Effect on Costs
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Made
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%
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DAILY
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DAILY
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YEARLY
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Possible
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Decreased Costs Due to?
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Decrease
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Savings
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Override
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Savings
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by?
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Fewer preparation errors (F&B)
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1, 6
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Reduced labor hours (POS)
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1,6,9,15
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Reduced training
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1
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Less Waste (F&B)
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11
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Less Theft (F&B)
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1, 6, 11
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Improved cost control (F&B)
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11
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Reduced Credit Card Fees
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14
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Lower bookeeping costs
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7,13
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Reduced Labor hours (management)
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2, 3, 7, 11
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0.00%
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0.00%
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0.00%
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Totals
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How it Works
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Enabling a Restaurant Manager feature results in a revenue increase or cost decrease or both. The amount of the increase/decrease is computed as a percentage of the yearly gross revenues. The default percentage used has been determined empirically by looking at data from a number of Restaurant Manager users.
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General Instructions
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To enter your restaurants' information?.
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Simply edit the yellow colored cells by clicking on them.
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To Enable/Disable the Restaurant Manager features you'll be using
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Use the Enable/Disable combo box to in the last column of the "Restaurant Options and Interfaces" table.
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To override values
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If necessary, make adjustments to the Revenues and Costs by editing the DAILY override fields.
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Definitions
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Term
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Description
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Restaurant Information
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Gross Yearly Sales
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Gross revenues not including taxes
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Labor Cost %
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Current labor cost as a % of gross sales
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Food & Beverage Cost %
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Current Food and beverage cost as a % of gross sales
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Results
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System Cost
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System Cost includes hardware software, installation and training. Usually between 2 and 3% of gross sales
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ROI
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Return on Investment. Months it takes to "pay" for the amount paid for the system. For technology products look for a 24 month or better ROI
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Revenue Increases due to ?
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Fewer items left off check.
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If you currently use a manual system to take orders, using a copy for the kitchen and one for the cashier, you will invariable miss billing a number of items every day. Using Restaurant Manager POS to enter the order, guaranties that all items are billed. For example billing an extra $25/day translates to $9125/year or approx. 1% of sales of 1 million.
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Fewer addition errors
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If you are currently totalling the check manually, it is a given that there will be a number of bills added incorrectly. And, of course, you will only hear about the ones that overcharge the customer.
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Fewer comps (discounts)
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Typically items are comped to the customer to mitigate errors in food production, missed orders, and other service let-downs. By reducing errors in the order cycle, you reduce the number of comps necessary to appease customers.
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More Upsells
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The Write-On handheld reminds server to suggest upsells. Employee contests also create an incentive for servers to "push" upsells.
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Increased Table Turns
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More efficient table management afforded by Restaurant Manager's Hostess module results in more table turns. The efficiency introduced by The Write-On handheld dramatically reduces the amount of time it takes to process an order. This results in customers spending less time at the table, freeing it up for a new turn.
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More repeat customers
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Restaurant Manager's Frequent Diner program motivates your customers to come more often.
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More new customers
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Selling gift cards/certificates to existing customers, translates to more new customers.
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Unredeemed Gift certificates
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Approximatelly 30% of sold giftcards are never redeemed.
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Lost sales
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Fewer lost sales if using the Write-On handheld, since servers are more available on the floor to take customer's orders.
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Costs decreases due to?
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Fewer preparation errors
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Restaurant Manager's sophisticated prep area printing minimizes confusion in the kitchen and bar, resulting in more accurate order processing.
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Reduced Labor Costs
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Less staff required for given volume due to efficiencies introduced by handheld use. Fewer billed hours due to eliminating early clock ins and buddy logins.
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Reduced Credit Card Fees
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Typically one can negotiate a better rate if processing credit cards via the internet. You also can save fees by requiring the servers to pay the credit card fee portion of their tips.
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Reduced training costs
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Restaurant Manager's ease of use shortens staff training times.
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Less Waste
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Restaurant Manager's Inventory control gives you the tools to only order the food and beverage needed.
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Less Theft
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Restaurant Managers extensive tracking of voids, discounts and other operations allows you to quickly identify dishonest staff.
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