For businesses in the restaurant industry, having the right tools and technology in place can make a world of difference when it comes to effectively running your business and turning a profit.
Profit margins can be thin in foodservice, meaning restaurants and bars need all the help they can get in order to be successful. One of your greatest resources? A 21st-century restaurant point of sale.
In restaurants, food sales are the primary service of the business where beverage service is an add on to engage and enhance the dining experience. A pub on the other hand is more about the sale of beverages than food.
However, irrespective of the beverage service you provide, you will become known for your food and food service. After all, a pint of beer is pretty much the same from one pub to the next, but poorly served food and poor menu choices can sink your pub business quickly.
To prevent that from happening, here’s what you need to know before opening up a pub:
Before opening your doors to the public, there is an enormous and often overwhelming list of both tasks and strategic milestones to first complete. This list traditionally starts 3-6 months (sometimes even more) prior to opening day.
In this industry, there is never a ‘one-size fits all’ approach, but there are some general guidelines to follow, that any seasoned restaurateur will likely agree with, no matter if it’s a 3 month or 6 month project.