These days, perhaps the biggest challenge faced by owners of micro, small and medium enterprises is finding people who are reliable as an employee. This hurdle is particularly prominent in unorganized sectors of retail business, where a sabotage can even adversely affect the seed capital. Even if the case is not that much worse, it’s a breach of trust, and more particularly, such incidents can instigate an unending sequence of malpractice by people supposed to protect cash and be held accountable for any discrepancy. An interesting and generalized case study can be discussed in context of restaurants and bars, where it’s a huge problem for owners to curtail murky activities of waiters and bartenders, who blatantly manipulates bill amounts to please dishonest customers and earn tips from them.
In fact, the problem doesn’t end here. There are incidences, and not rare ones, when a bill has surprised a customer. It may be that the bill doesn’t include certain items ordered by a customer, and is thus much less than what it should have been. In such a case, the restaurant certainly misses a portion of the revenue it deserves. Quite simply, it’s a loss incurred by the owner, due to an error committed by the employee responsible. Another common scenario is the embarrassment of the restaurant management, when a customer is furnished with an unprecedented bill that covers items ordered by some other diner, and he furiously retaliates while expressing his dissatisfaction at the callous service and swears never to return. Obviously, the ultimate sufferer is the restaurant, as loyal customers and patrons are a rare species in current times.
Apparently, it’s easy to blame the whole thing on the staff, and in most cases the fuming owner or humiliated manager escalates, warn and even sacks the concerned employee. But that is not the solution, and by no means, is justified. It’s quite natural to make mistakes, especially when the pressure is higher during rush hours. However, that doesn’t also mean we should allow staffs to steal and manipulate. Clearly, in such a complex situation, the only plausible measure is to minimize the chances of tampering and inadvertent slips by, and this is where a restaurant billing software can prove to be a potent tool by scaling down human intervention in the amount calculated, and also in the bill generation stages.
As the name suggests, a restaurant billing software essentially automates the calculation part of the bill, and serves as an integral part of ‘point of sale’ systems. Typically, such application suites are ideally designed to flawlessly identify the quantity and price of items ordered from the customized database of the restaurant menu, make the necessary calculations, including applicable taxes and charges, and produce the final bill that bears the table number to specify the customer to whom that bill relates to. Such an efficient method eliminates almost all probability of unintentional lapses. And yet, there are more advantages!
Since a customer has to be served with food that has been prepared in the kitchen upon receiving software generated kitchen order tokens (KOTs), and a restaurant billing software feeds on the items and quantity mentioned in the KOTs only, there is almost no scope for manipulating quantums of dishes ordered. Thus, different aspects of such a software invariably points to usefulness and functionality it can provide.