February 2nd, 2012 by Mike Spence

Want to have a better understanding of where your money is going?


Take a look at integrating inventory control with SP-1.  This is a powerful option that allows you to really see the details of what is happening in your store.  Our inventory control system is incredibly flexible.    We start by tracking an ideal  COGS (cost of goods sold) and then reporting that to you whenever you run a business summary.   If you are using MobileDash , you will see the COGS hourly automatically as well.  This gives you the ability to stay on top of where your numbers are as well as plan for the future.  If you combine the COGS with our default Labor Percentage, you will have a very good picture of what your overall costs are.


The next step is to see where your waste or variance numbers are at.   Because SP-1 knows how you purchase, inventory and use an item, you can pull a report that shows where your product is going.


Now this is where some of the real power comes into play.  This ability will show you what your actual usage verses your ideal usage is.  For example, let’s say you have an item that you use by the ounce.  If you are performing your inventories, SP-1 can tell you that you should have used 10 of this item but you actually used 15.  That means you have a 5 ounce variance.  We then go a step further and show you the cost on those 5 ounces that are missing.   This is all calculated by the item, sub category and category as well.


The last are of inventory control that SP-1 can help with is with the portion control in the store.  Because you can put the amount that should be used to make the item into the system, SP-1 can print, for your kitchen staff, the exact portions of each item that is made!


Posted in POS Features, Reporting Tagged with:

December 14th, 2010 by ssadmin
How to cut costs?

In today’s world we are seeing costs on items continue to rise. Our coffee and specialty beverage customers have been hit with costs of coffee increasing  to it’s highest levels in 13 years. 
Our pizza and restaurant customers don’t have it any better as we have seen cheese prices up as much as 25% over the last year (http://www.pizzamarketplace.com/article/177010/Commodities-Cheese-up-25-percent-this-year
So, what does this have to do with POS?  A LOT.  When costs skyrocket, mistakes and control become even more important.
Take the first step by implementing controls over mistakes of pricing and product.  A Zero Training POS system allows you to make sure your employees are doing their best to get correct prices out to your customers.  This eliminates the shortages that occur when employees are quoting wrong prices.  Even a few cents off can make the differences when costs are involved!  
Tracking your inventory?  If not, then you are probably not tracking your waste either.  Even just tracking waste on a couple of your key items will help you save money and help you cut your costs. 
 Implementing a full inventory control system takes it a step further by showing you your cost of goods sold (COGS) on the fly.  Portion control can be managed by having precise portions printed in the kitchen.  This allows your employees to stop the overages of food that cause a waste and inventory issue. 
So give it a shot – call us and ask how we can help you at least trim your costs and get better control over your location.

Contact us at:
Mike Spence
8326 Woodland Ave. E
Puyallup Wa 98371

Posted in Order Entry, POS Features, theft, Uncategorized Tagged with: , ,