5. Event Agent Starts Activities Clock – In Server Shift begins Server logs into system using ID number. Job type selected (server, bartender, etc). Clicks “Clock In” Record is printed. Order Entry Server Order received from customer Server logs in with ID number. Specific table is chosen from a diagram. Selects ordered items from corresponding category lists. Designates any modifications to menu items. Order is submitted by clicking “Done”. Order Preparation Cooks/Bartenders Order transferred to kitchen/bar service area Order received in kitchen/bar. Food and drink items prepared. Click on items to alert servers upon completion. Order/Check Delivery Server Server received notification of completed items Server retrieves order and delivers to table. Check is finalized and printed. Check is delivered to table. Payment Process Server Server collects payment method Server logs on and selects corresponding check/order. Payment method is selected. Amount of cash is entered or card is processed. Receipt is printed and delivered to customer. Server collects cash/signed receipt. Check - Out Server Final transaction completed Server logs onto system. Click “check out”. Print day’s sales records. Manager Review Manager Upon receiving servers’ daily sales records Records are reviewed. Manager ensures that receipts, cash, and printed records correspond. Clock – Out Server Upon managerial approval of records Server logs in to system. Clicks “Clock out” to close shift. Prints sales record and presents to manager.
We chose to analyze the Aloha point of sale system for Chili’s Bar and Grill. In particular, we have been working closely with the Mount Pleasant location to gather data necessary to gain a thorough understanding of the system and how it functions within the businesss.
Chili’s is a casual-themed restaurant chain that serves a wide variety of American food with a southwestern, “Tex Mex”, influence. Other non-food products include alcoholic and non alcoholic beverages and merchandise. Locations span the world with franchises in over 30 countries and in all 50 states. The parent company that owns the Chili’s brand is Brinker International Restaurant Company and the franchisee for the Mt. Pleasant outlet is Bonnaroo Restaurant group. They own multiple locations throughout SC and GA. Each branch within Bonnaroo’s locations has an operating partner, which served as our main source of information.
Although the parent company, Brinker International, typically uses Micros point of sale system, Greg Cyrier, President and CEO of Bonnaroo Restaurant Group, chose the Aloha point of sale system provided by Radiant Designs. His reasons for selecting Aloha were the simple, user-friendly design, low cost, and cost management abilities. While
The Aloha point of sale system provides Chili’s with an effective tool to manage an efficient and profitable restaurant. The system is user friendly with a graphical touch screen interface, item/check splitting options, automated promotions, and auto order routing to the kitchent. The clock-in and clock-out feature and integrated electronic payment processing design increases accuracy and speed. Menu management and extensive reporting provides managers with important data that drive business decisions. Front of house reporting includes total sales, server sales, and product mix and labor costs. Performance measures of servers include speed of service item or sales tracking. This feature is also useful for servers, who are able to view their personal performance reports when logged in. Back office reporting relates to tracking restaurant performance as a whole.
The primary business process enabled by the company through the Aloha POS system is customer order processing which we have outlined in the event matrix displayed. The processing of orders consists of 8 separate events in which multiple internal agents participate. First the server must clock into the system and designate the job type they will be performing in the given shift. When a customer’s order is taken, the server logs in, chooses the appropriate corresponding table, and enters the ordered items. The order is transferred to the kitchen or service bar area where the cooks and bartenders prepare the order and notify the servers upon completion. The server is notified and therefore retrieves and delivers the order to the customer. The check is finalized, printed and delivered to customer. The payment process begins when the method of payment is collected and concludes with a receipt being signed or cash being collected. After the last transaction has been finalized, the server must check out by printing a daily sales record and delivering it to the manager for review. The manager ensures that records and receipts correspond. Upon managerial approval of the day’s sales record, the server clocks out to conclude the shift.
The following charts and graphs represent an analysis of several example datasets collected from the Chili’s Aloha point of sale system.
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