Halo POS Restaurant Data

Posted on Apr 10, 2009 by apresley in Industry

The restaurant industry in the United States has seen some up and down months over the last year according to the National Restaurant Association.

Halo, an online provider of restaurant and retail Point of Sale software, recently released their “Halo Zata Restaurant Index” for March.   The Zata Restaurant index tracks gross sales that are made by Halo’s US based customers, and this months numbers show that there may be a light and the end of the economic tunnel.

The month of March saw a sales increase of 0.7% – which may be a sign of an upcoming improvement to the United States restaurant industry.

Read more about Halo POS at their website, and keep track of their blog to see updates on the Halo Zata Restaurant Index.

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Hospitality Labor Management (Part 3 of 4)

Posted on Jun 15, 2007 by apresley in Articles

How to Calculate the Payroll-to-Total-Sales Ratio and Other Ratios

  1. Total all payroll costs for each shift.
  2. Divide the total by each shift’s gross sales.
  3. Multiply the result by 100 to convert the number into a percentage

Payroll-to-Total-Sales Ratio = ((Payroll/Sales) x 100)

There are other metrics available that some believe provide an even more accurate measurement of payroll costs. Here are three of the most popular:

The number of covers per labor hour (Total Labor Hours/Customer Count)
The total cost of labor per cover (Total Payroll Costs/Customer Count)
The total cost of labor per labor hour (Total Payroll Costs/Total Labor Hours)

All of these metrics provide a way to measure labor costs, but they don’t provide a solution for controlling labor costs. When used in conjunction with one another, and considering your restaurant’s particular situation, these measurements and ratios can be helpful in pointing out problem areas within your business. These measurements alone should not be used as a launching point for major structural changes.

How long does it take to make an employee schedule? It should take less than 5 minutes! Did you know that labor costs could be as much as 30% of your expenses? TimeForge can help streamline and minimize labor costs through effective employee scheduling at your restaurant, bar, or club.

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Hospitality Labor Management (Part 1 of 4)

Posted on Jun 13, 2007 by apresley in Articles

The Financial Side of Labor Management

In the previous articles, we have had a look at tangible and measurable variables that contribute to operating costs. We discussed how inventory control, portion control, budgeting and other sound business management practices work together to keep food costs down to a reasonable percentage of gross sales.

We have also had a brief look at labor costs and their contribution to overhead expenses. Now it’s time to take a closer look at the financial side of labor management and how effective scheduling can keep labor costs under control without negatively affecting the customer’s experience.

One of the most important tasks that any manager faces is staff scheduling. Oddly enough, as important as this task is, few managers receive any formal training in personnel scheduling. It’s something they are simply expected to know how to do. Unfortunately, many restaurant managers do not understand how to effectively schedule staff , and this costs the restaurant money and contributes to the amount of frustration among the managers and employees.

How long does it take to make an employee schedule? It should take less than 5 minutes! Did you know that labor costs could be as much as 30% of your expenses? TimeForge can help streamline and minimize labor costs through effective employee scheduling at your restaurant, bar, or club.

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