David Hopkins

To drive revenue, it's that exceptional guest experience.

But that's easier said than done.

To have great guest experience, the menu's got to be engineered properly.

The price point's got to be right.

The food quality's got to be great.

The service has to be exceptional.

We often see those things falling by the wayside.

The biggest thing we see on the side after revenue is just fiscal responsibility.

And that's a huge thing in restaurants because of that variable aspect of all your expenses.

Often we see menus aren't fully costed.

We often see inventory control processes aren't in place, which is a massive problem because it is so easy to waste a lot of product.

Studies have been done that show 70% of staff will steal product and take it home if they have the opportunity.

That's the biggest thing we see missing is that fiscal responsibility piece and delivering the 10 out of 10 guest experience.

A hundred percent.

So a POS system, it stands for point of sale, and it's basically the cash register system.

They take care of ordering, they track what you've sold, they do the payments, they'll manage who's ordering what on what table numbers.

So Lisa and

you're still like, are you handwritten paper chits?

And yes, so 100% point of sale system is imperative.

And I'm going to assume that you don't have your entire menu costed.