We met yesterday and decided:
- POS is overkill for his restaurant today, but a desirable long term
objective. Last week I spoke with an IBM 'business partner' who
specializes in POS systems, and he said a restaurant really needs to
gross between 3/4 and a million/year to justify the expense of
Ken Kixmoeller (j/s) wrote:
On Jun 22, 2006, at 6:36 AM, Stephen the Cook wrote:
he doesn't trust his staff.
Oh, yeah: I forgot to add that part. Restaurants are the most crooked
business with which I have ever been involved. The servers and
bartenders are adept at finding
... so all in all the best solution is to scrap the cash register and
replace it with a tall desk with a cash drawer, presided over by grandma on
a tall stool while pop watches the kitchen and waiting staff like a hawk
s.
Andrew Davies MBCS CITP
- AndyD 8-)#
Bill Arnold wrote:
Well, it's also possible that tablets will be built into tables at some
point, and diners will link up directly with the chefs (and maybe see a
video of how certain dishes are prepared, etc.) - which will really
change the role of the waitress. Just being a tad more
Bill, having run a small retail business I suggest that the heart of any
system should be the cash register[s] - take a look at the low end of the
various suppliers' networked ranges and check for computer connectivity
features; at the very least you want to be able to upload the
end-of-session
Intuit has a POS system for $1k (approx $2k with hardware)
interesting but expensive - and it seems to lack a retail/cash register
keyboard.
Andrew Davies MBCS CITP
- AndyD 8-)#
**
This email and any files
Andy Davies wrote:
Bill, having run a small retail business I suggest that the heart of any
system should be the cash register[s] - take a look at the low end of the
various suppliers' networked ranges and check for computer connectivity
features; at the very least you want to be able to upload
How about asking the accountant? They often offer discounts to people
with accounts packages they can use as it makes there job a lot easier.
The new MS SBA 2007 offering looks quite good so far.
--
Michael Hawksworth
Visual Fox Solutions
[EMAIL PROTECTED]
www.foxpro.co.uk
Bill Arnold wrote:
Well, it's also possible that tablets will be built into tables at
some point, and diners will link up directly with the chefs (and
maybe see a video of how certain dishes are prepared, etc.) - which
will really change the role of the waitress. Just being a tad more
Michael Hawksworth wrote:
How about asking the accountant? They often offer discounts to
people with accounts packages they can use as it makes there job a
lot easier.
The new MS SBA 2007 offering looks quite good so far.
Overkill for running a small restaurant.
You have to ask owner
I've got a small restaurant *which* has four
interests, in order of priority:
I did a restaurant a couple of years ago. The realities are:
1. For all of the reasons Matt pointed out (and more), direct them to
buy an off-the-shelf POS system. The better POS systems already have
the
From: Ken Kixmoeller (j/s) [EMAIL PROTECTED]
Oh, yeah: I forgot to add that part. Restaurants are the most crooked
business with which I have ever been involved. The servers and
bartenders are adept at finding ever-more-creative ways to screw,
scam and skim. Food, booze and money all have
-Original Message-
From: [EMAIL PROTECTED] [mailto:[EMAIL PROTECTED] On
Behalf Of [EMAIL PROTECTED]
Sent: Thursday, June 22, 2006 11:00
To: ProFox Email List
Subject: RE: [NF] small business consulting gig review
It is rare to find a talented owner(s), kitchen, and front of house
Well, it's also possible that tablets will be built into tables at
some point, and diners will link up directly with the chefs
(and maybe
see a video of how certain dishes are prepared, etc.) - which will
really change the role of the waitress. Just being a tad more
futuristic, one
Bill, having run a small retail business I suggest that the
heart of any system should be the cash register[s]
Yes, that makes perfect sense.
- take a
look at the low end of the various suppliers' networked
ranges and check for computer connectivity features; at the
very least you
From: Hal Kaplan [EMAIL PROTECTED]
Which one of the dismal denizens were you, Stephen?
I worked up to a sous chef doing French and N. Italian cuisine depending
on the season in Sedona AZ. Left the kitchen when I went back to
college so I became a waiter. Worked at a 4 star French restaurant
From: Bill Arnold [EMAIL PROTECTED]
If I were Intuit, I'd build an end-user customizable touch-screen
product that allows a non-technical person (manager) to layout touch
screen displays. This way the manager and staff can get involved and put
the hours into deciding what needs to go where.
On 6/22/06, Bill Arnold [EMAIL PROTECTED] wrote:
I'm keeping an eye out for canned solutions. As mentioned, I'm highly
skeptical about getting involved with any development work at all for a
single business. I see that approach as nothing but trouble.
I've had similar experiences. Businesses
On 6/22/06, Ed Leafe [EMAIL PROTECTED] wrote:
Unique is one of a kind. How can you make yourself *REALLY* one of a
kind?
I meant truly unique instead of the claims of business owners
deluding themselves into thinking they are unique. Every one of my
clients believes his business is
Turning to wine, beer, and the bar in general your looking for the
reorder capabilities. You don't want to run out of Coors light for some
reason
Couldn't you substitute water without customers noticing?
-Jerry Wolper
[EMAIL PROTECTED]
___
Post
On Jun 22, 2006, at 4:43 PM, Jerry Wolper wrote:
You don't want to run out of Coors light for some reason
Couldn't you substitute water without customers noticing?
No, water has more taste! (*somebody* had to say it... ducking and
running to OT-land)
I've got a small restaurant *which* has four
interests, in order of priority:
I did a restaurant a couple of years ago. The realities are:
1. For all of the reasons Matt pointed out (and more), direct them to
buy an off-the-shelf POS system. The better POS systems already have
the
I'm keeping an eye out for canned solutions. As mentioned, I'm
highly
skeptical about getting involved with any development work at all
for
a single business. I see that approach as nothing but trouble.
I've had similar experiences. Businesses have to be *REALLY*
unique to need
If I were Intuit, I'd build an end-user customizable touch-screen
product that allows a non-technical person (manager) to
layout touch
screen displays. This way the manager and staff can get
involved and
put the hours into deciding what needs to go where.
screw intuit and go
Doing things to survive here while I complete my software product (I'm
not going to package/ship it until I'm satisfied it's done). One is that
I've begun to contact technical schools offering to come in as a guest
speaker on topics I'm familiar with, and the other is local consulting.
On the
Heya Mr. A.
For Accounting ? Why not stick with a VFP product?
http://www.smvfp.com
You can purchase source code. The developer suscribes to ProFox - why do
anything with Intuit at all?
For Security - Suggest You don't go with wireless cameras, but instead
used WIRED camera systems, going into
Accounting for a reataurant is, well not easy comes to mind.
You are really a manufacturing plant with contract workers
(servers), hourly workers (cooks, diswashers and bus staff
if necessary).
What is the restaurant type or style? Breakfast/lunch, a
diner, hamburger joint, fine
Bill Arnold wrote:
Doing things to survive here while I complete my software product (I'm
not going to package/ship it until I'm satisfied it's done).
You'd never cut it at M$ with that attitude, Bill! Ship it! But then
again, perhaps M$ is waiting for Vista satisfaction before
MB Software Solutions wrote:
In a perfect world, yes, it's that great. Interestingly enough, I
pondered this when I had lunch at a restaurant recently as well: if
the customer changes his mind about an order, it's probably a real
PITA for the server to undo things in the PDA/TabletPC
Blue-skying this, I can imagine waitresses using wireless tablet pc's
to send orders to the kitchen and for billing, and I'll even mention
it
as a longer term growth possibility. This guy is basically a good
chef
who opened his own restaurant, and not technically literate at all,
so
I
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