

Cody is right, an analytics program won't be of much help for at least a year,
and based on your sales growth (or decline) it'll be a few years before you'll
have it refined. Unless you're really a high volume place, I don't think
you'll see a ROI on this type of software.
What you really need is a nicely organized shift log (AM/PM) where you log
your total sales, hourly sales, bar sales, food sales, number of servers,
cooks, bartenders, bussers etc you had on, who was the manager, any special
events, weather, manager comments (about biz flow, employee performance etc),
when you cut each team member. I believe you can buy these ready made, or have
them custom made, and are formatted as a calender - so each day is two pages -
AM and PM shift.
Then the manager on duty can go back, even from the previous day, and have a
good feel for what's going on. One place I worked for that did about 15-20k
daily had this system as well as analytical software that forecasted when
employees should be cut based on what the estimated sales per hour were going
to be. The next day we would print a report comparing what was estimated, what
was the actual, and what was the ideal. If the ideal and actual graphs matched
up well, the boss would be happy.
However to be honest, I think the log book was a much, much better tool
overall. Software sometimes is simply too black and white, and doesn't take
into effect a wide variety of factors that it should, such as competency of
the staff you have working, gluts of guests slamming the restaurant at one
time, or even worse, near closing time, or at the beginning of the shift, etc.
--
Cheers! - Josh @ BarSim
~~~~~~~~~~~~~~
http://www.barsim.com
~~~~~~~~~~~~~~~~~~~~~~
BarSim (tm) - The Ultimate Bartending Simulation
--> BarSim 2 (tm) Coming soon!
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