At‑a‑Glance: Restaurants win or lose on thin margins. Tight labor targets and disciplined inventory practices are the fastest path to healthier P&L—when your POS does the heavy lifting.
Labor Controls
- Targets by daypart: Set labor % goals (e.g., lunch vs. dinner) and alert when schedules drift.
- Sales‑driven scheduling: Build using forecasted sales from your POS, not last week’s gut feel.
- Time‑clock rules: Prevent early clock‑ins and enforce breaks to stay compliant.
- Tip pooling transparency: Clear rules reduce disputes and boost retention.
Inventory Discipline
- Catalog structure: Standardize units, variants, and recipes to avoid phantom stock.
- PAR levels & prep lists: Generate daily from sales forecasts; reduce waste and 86s.
- Cycle counts: Small, frequent counts beat once‑a‑month marathons.
- Vendor management: Price tracking and substitution alerts keep COGS predictable.
Reports That Drive Action
- Labor % vs. target by hour
- Ideal vs. actual food cost with variance reasons
- Waste, comps, and voids by item and shift
Implementation Roadmap (30–60 Days)
- Clean your item catalog and recipes.
- Set labor targets and schedule rules in POS.
- Train managers on exception reports.
- Run weekly reviews; adjust prep and staffing.
How MPG Helps
- POS modules for labor targets, scheduling, and approvals.
- Inventory with recipe costing, PARs, and vendor integrations.
- Coaching to turn reports into daily manager habits.
FAQ
Do I need a separate inventory app? Often no—the right POS handles recipes, counts, and vendor pricing in one place.
How fast will I see results? Many operators report labor and COGS gains within the first full menu cycle.