Hospitality Technology Magazine
July/August 2007
"Picture Perfect Staff"
By Lisa Terry, Contributing Editor
This article explains how using technology can help to improve employee satisfaction on the job. By using management software, several important issues can be addressed and maintained automatically and efficiently. Workforce management software is growing steadily, and is projected to show a 16% increase by 2010.
There are five key focuses this article points out that a good workforce management software will help to address. The first is finding the right people for the job. By using computers and all of the technology available, time is no longer wasted trying to see if someone is a "good fit". Each job has a specific criterion and the computer software helps to link the right applicant to the right job. It is also beneficial for the applicant to be able to view the status of their application online. The second issue is ensuring accurate pay. The process of clocking in and clocking out can be handled electronically with much less error than if it were done manually. The third issue was to create a work schedule based on demand. Having too many or too few employees on the job at any given time can cause frustration. This sort of software can help to eliminate these problems with the close supervision of managers. The fourth issue is providing visibility and control. Workforce management software makes viewing informations such as time off from work for vacation or sick days, benefits, and the ability to trade days off with fellow workers accessible. The final issue addressed by this article was the notion of investing in the employee. By saving time and money through the use of paperless systems and new technologies, companies can now put more time and money into the training and development of employees, i.e. investing in them.
I think that this article is right on point, and definitely agree with it. The use of new technology can make our daily lives much more simple and efficient. However, I do feel that it is important that these systems and technologies be closely maintained and kept track of. technology can certainly be a key contributor to employee satisfaction. It is important to make sure that the employees are on board with the technology, and that it is working for them as much as it is working for the company. There must be a trust and acceptance of what is taking place in order to ensure that employee satisfaction truly does increase.
There are many aspects of running a business that are made more efficient and effective through the use of technology like this article pointed out. I am curious to see where the future takes us in respect to how many more areas of the business can be controlled or maintained through computers. It seems inevitable that the direction we are heading is one of modernization and up to date resources and that is why it seems necessary to get on board now and embrace these new changes.
Thursday, September 27, 2007
Thursday, September 13, 2007
Blog Posting #1
Hospitality Technology Magazine
July/August 2007
"Speed vs. Service"
By Bradley Schmidt, Assistant Editor
This article talks about how important it is to have a delicate balance of speed and service within a restaurant. The author uses many different examples of how the issue of time plays a huge role in the dining experience of guests. At the heart of this article, we are shown how the POS (point of sale system) is the key factor in all of this. There are a few POS systems compared in the article including Micros and Digital Dining. The author highlights how different establishments prefer different systems for different reasons. The common thread in what is considered to be a "better" system, is the idea of flexibility. Flexibility is regarded as one of the most important aspects of the POS by managers all over the industry.
Flexibility allows a restaurant manager to have the ability to quickly and easily make changes to menu items without the need of contacting their dealer. Furthermore, greater flexibility makes it possible to eliminate more errors in the kitchen that are due to the lack of ability servers have when inputting orders. Customization of modifiers is now quicker and easier than ever before.
The article also shows how different POS systems can make time management easier. With the increasing volume of take-out orders and curbside assistance, planning out when to "fire" an order in an appropriate time for pick up is no longer a head ache to the expediter. Technology can control these things for us, making operations more efficient and effective. Not only is time management made easier through automation, but this article also informs us of the varying types of output available to managers. Some might prefer traditional printed tickets, while others prefer digital display screens which help reduce time wasted in organizing orders.
In general, I feel as though this article did a great job of showing how difficult time management can be for restaurateurs. We all know that the perfect balance of speed and service is essential. The POS as described in this article really does help to maintain this necessary balance. Before such technologies existed, the stress load fell hard upon the staff. Today, this stress load is lessened, at least in some small way.
I agree that the use of computers greatly adds to the efficiency and effectiveness of many "fast casual" restaurants. I do maintain, however, as did one of the restaurant owners in this article, that the human element is still essential. Humans are still needed to take correct orders and answer questions. Now their job can be made a little easier with the use of technology. We can never replace the experience generated from the interaction between the server and the guest. Whether it is the ability to up sell, or the simple satisfaction the customer receives from the conversation taking place, these elements are also invaluable and do not fall far behind the importance of timely service.
July/August 2007
"Speed vs. Service"
By Bradley Schmidt, Assistant Editor
This article talks about how important it is to have a delicate balance of speed and service within a restaurant. The author uses many different examples of how the issue of time plays a huge role in the dining experience of guests. At the heart of this article, we are shown how the POS (point of sale system) is the key factor in all of this. There are a few POS systems compared in the article including Micros and Digital Dining. The author highlights how different establishments prefer different systems for different reasons. The common thread in what is considered to be a "better" system, is the idea of flexibility. Flexibility is regarded as one of the most important aspects of the POS by managers all over the industry.
Flexibility allows a restaurant manager to have the ability to quickly and easily make changes to menu items without the need of contacting their dealer. Furthermore, greater flexibility makes it possible to eliminate more errors in the kitchen that are due to the lack of ability servers have when inputting orders. Customization of modifiers is now quicker and easier than ever before.
The article also shows how different POS systems can make time management easier. With the increasing volume of take-out orders and curbside assistance, planning out when to "fire" an order in an appropriate time for pick up is no longer a head ache to the expediter. Technology can control these things for us, making operations more efficient and effective. Not only is time management made easier through automation, but this article also informs us of the varying types of output available to managers. Some might prefer traditional printed tickets, while others prefer digital display screens which help reduce time wasted in organizing orders.
In general, I feel as though this article did a great job of showing how difficult time management can be for restaurateurs. We all know that the perfect balance of speed and service is essential. The POS as described in this article really does help to maintain this necessary balance. Before such technologies existed, the stress load fell hard upon the staff. Today, this stress load is lessened, at least in some small way.
I agree that the use of computers greatly adds to the efficiency and effectiveness of many "fast casual" restaurants. I do maintain, however, as did one of the restaurant owners in this article, that the human element is still essential. Humans are still needed to take correct orders and answer questions. Now their job can be made a little easier with the use of technology. We can never replace the experience generated from the interaction between the server and the guest. Whether it is the ability to up sell, or the simple satisfaction the customer receives from the conversation taking place, these elements are also invaluable and do not fall far behind the importance of timely service.
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