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Positouch

Convention and Group Sales

Sunday, April 06, 1997

POSitouch

The POSitouch system was conceived in 1982, by the Ted and Bill Fuller, owners of the

Gregg's Restaurant chain. They were looking to increase the efficiency of there restaurants

through the use of computer technology. During there search they found systems but none

meeting there total needs. That is why the Fullers created the company, (R.D.C) Restaurant Data

Concepts. RDC keeps developing better and more efficient equipment to be used in the food

service industry.

ADVANTAGES DISADVANTAGES

1.) Timely information, and speeds operations. 1.) People will become dependent

on technology. So when it fails they will

2.) Tighter labor controls. probably not be trained or prepared to be

with out it.

3.) No need to hire or pay a bookkeeper. 2.) Takes time to train people to work

efficiently on POSitouch.

4.) Calculates food costs and menu mix.

3.) POSitouch is expensive to the small

5.) Tighter controls over orders taken. business owner. The smallest system

Cuts down on free meals waiters give out. that they have installed cost under

$10,000.

6.) Can order (via modem) and keep track of

inventory.

7.) Built-in modem allows technical support

via modem, and on line access to reports

available at anytime, even historical reports..

8.) Sales trend analysis.

9.) Credit Card authorization with draft capture.

10.) Easy to customize, to meet the needs of

many different types of operations.

11.) Increased speed means, increased turnover.

Overall, I feel that POSitouch is well worth the initial expense. It should be looked at as

an investment, saving time, and money in all areas needing tight controls. This management tool

has been shown to cut labor, and food costs in many food service establishments, not to mention

the speed of the system, which could easily increase turnover. There is one important key that

should be recognized for restaurants planning to utilize this system. Be prepared for technology

to fail. If it fails the managers and staff should be capable of staying open without the

POSitouch system. The thing that I like most about this system is that you can truly tell that it

was developed by people in the food service industry, do to its completeness.

Source: Essay UK - http://www.essay.uk.com/coursework/positouch.php



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