Saturday, March 17, 2018

How To Combat Restaurant Workplace Harassment

How To Combat Restaurant Workplace Harassment

Creating a safe environment for staff to work protects your restaurant

Addressing restaurant employee harassment is important

The surprisingly high statistic that 70-80% of restaurant employees have experienced workplace harassment should be very concerning to restaurant management. It may very well be one of the primary contributors to the extremely high turnover rates, averaging 70% common in restaurants.
Many workers likely feel it’s just easier to leave a hostile workplace than it is to report the behavior. Unfortunately, this lack of reporting allows harassers to continue their bad behavior, subjecting more employees to the same conditions.
Harassment lawsuits against restaurants can cost time with lengthy court battles and cost potentially hundreds of thousands of dollars. Can your restaurant afford these costs?

What kind of harassment do restaurant employees face?

The potential for harassment from co-workers is high, partially because of the high turnover rate in restaurants, our teams are a mix of different people from all walks of life who may have different standards for what is considered harassment.
A cook who tells graphic jokes on the line may or may not realize they are making other workers uncomfortable. And it certainly goes much farther than that. Any type of discrimination, teasing, bullying or unwelcome physical contact can be the basis for a harassment case if the target employee feels the behavior is interfering with their ability to do their job.
NYC Lawfirm Philips & Associates gives this definition:
A hostile work environment typically arises when you receive unwanted verbal or physical conduct that interferes with your ability to do your job, whether that is serving or cooking. For example, if you are an assistant and the cook you work for is constantly making sexual comments or gestures that keep you from effectively cooking or doing other work tasks, this may be a hostile work environment."
Your local jurisdiction may use another definition, and it is outside the scope of this article to provide specific legal definitions. However, this is a good place to start your understanding of harassment.
Behavior like this could become the basis for a harassment case that restaurant owners could be liable for. That’s why it’s important that management is vigilant in deterring potentially harassing behavior among workers.
However, it’s not just co-workers behavior that managers are responsible for intervening in. If the staff is subjected to inappropriate actions from patrons, it is also the obligation of managers to step in as well.
A mix of alcohol, big-spending, and a “customer is always right” attitude in the service industry can embolden restaurant guests to behave in inappropriate ways toward restaurant staff. Regardless of the guest’s status, VIP or otherwise, it’s important to stop the harassing behavior and remove the guests if their actions are sufficient enough to disturb staff.
A recent lawsuit against a Florida wings restaurant articulates this point. The restaurant was fined $200,000 for failure to protect servers from inappropriate touching and comments from one of their guests. This example shows the cost of allowing guests to harass restaurant staff members.

What restaurant owners can do about harassment

To keep harassment from taking place in your restaurant, there are clear steps to follow.
  1. Inquire with the employment regulators of your local municipality to establish your legal obligations regarding workplace harassment.
  2. Provide anti-harassment training for all employees, so they know what type of workplace is expected.
  3. As new employees come in, make sure anti-harassment training is completed.
  4. Make sure that all employees concerns about harassment are taken seriously. When they feel like they’ll be listened to about feeling harassed, they will notify you before it gets out of hand.
  5. When management observes harassing behavior, they must step in, even if the employee has not reported it to them. Employees may feel embarrassed or that they are “causing problems” if they report harassment.
By creating an environment where harassment is not tolerated your staff will understand what is expected of them and will notify you of harassment. By taking restaurant harassment seriously, you can protect your staff from inappropriate behaviors from co-workers and guests and help to protect yourself from the damages that a harassment lawsuit could bring to your restaurant.

Sunday, March 11, 2018

Effective Steps to Reduce Restaurant Employee Theft

Learn the management tactics that can stop staff theft

In a perfect world, you wouldn’t have to worry about the people you hire abusing your trust, but we don’t live in a perfect world. Trust should be earned and continually verified. If we want to protect our business from internal threats as restaurant owners, we must take bold steps to ensure we are protected from unscrupulous staff.

The real cost of restaurant theft

An environment where staff dishonesty is left unchecked creates a state of dis-ease where no one can be trusted. Without trust between team members and management, no one can work their best.
When new staff joins the team, if they see senior members grifting they may get the impression that it’s OK – or perhaps worse, it will offend their moral character and drive away these honest employees.
It’s estimated that in the restaurant industry, as much as 6 million dollars is stolen by employees every year.
Restaurant theft could be why your profits aren’t meeting projections, why staff hours have to be cut and why you can’t afford to hire new employees. Employee theft hurts everyone in the restaurant.

Are you letting it happen?

If your employees think you don’t care about theft in the restaurant then why should they care? A lax management style may be what emboldens workers to believe it’s OK to steal from you.
Or maybe your trust is misplaced? Have you come to depend too much on key management staff that has no accountability? You wouldn’t be the first restaurant owner blind-sided by thousands of dollars of embezzlement by a trusted team member.
Trust is crucial in the restaurant business but always remember the powerful saying, “Trust. But verify.”

Show your staff theft is intolerable

It may seem obvious, but the first step to reducing employee theft is to make sure everyone knows you mean business. This is done through actions, not just words.
  • CCTV Security Cameras
    • You may not want your restaurant to be “that kind of place,” but the fact is that people are far less likely to steal when they know they are being watched.
    • Place prominent cameras above each register, in the kitchen and at every entry and exit point in the restaurant. Be sure to notify staff that there are “a number of” additional hidden cameras placed throughout the restaurant.
    • Don’t apologize for doing this. Let staff know that it’s not just to catch theft but also to recognize those who work hard, even when managers aren’t around.
  • Cash Drawer Managment
    • This is your primary line of defense against cash theft. In addition to cameras for each register assign each server to their own cash drawer. When one person is liable for their drawer during the shift, they have a sense of ownership. There is far less likelihood of theft when they are directly accountable.
    • Your POS system should have cash management features that allow you to open and close the drawer with the shift showing you any amount that the drawer is off.
    • Mid-shift audit the drawer and do a “drop” in the safe to keep the amount of money in the cash drawer at the minimum required to make change for your guests.
    • Consider only allowing managers to count the drawer or set a policy where employees don’t count their own drawer. This can limit lying on the reports or schemes like under-ringing items and pocketing overages.
  • Inventory Management
    • No less troubling than stealing cash out of the register, yet far more common in restaurants is employees stealing food. Employees must be made aware that it is not looked at any differently.
    • Weight incoming stock as it’s delivered then weighs the waste after prep. You may find that waste is far more than expected. Inspect “prep waste” for good product.
    • A modern POS system should include the ability to track ingredient portions sold which can be compared to stock on hand. It shouldn’t take long to discover the source of losses after reviewing the cameras.
    • Ring up employee meals and set limits on food and drink to formalize the way employees are allowed to consume what’s available in the restaurant. Prevent a costly free-for-all that turns your restaurant into your employee’s personal buffet.
  • Control With Permission Levels
    • Servers and bartenders contribute to loss of product through unauthorized discounting, under-ringing, giving away product and over-pouring.
    • You can reduce these practices by strictly managing employee permissions with a point of sale that gives you strict control of access. Permission to void orders, apply discounts, comps and remove products from an order should be judiciously delegated to staff who have proven themselves trustworthy.
    • Your POS system should also provide you with in-depth reporting for each of these instances showing when, why, who and how much. This will help to aid you in any investigations into losses.
  • Show Appreciation
    • When you get to know your staff, they can’t justify theft as easily as from a faceless stranger. Learn what you can about them and show a genuine interest.
    • Rewarding hard work with little things like gift cards or parking privileges can go a long way to keep staff from feeling like they’re being fairly compensated.
    • Simply verbally expressing your approval for their efforts makes a significant impact. Especially if they know you’re watching the cameras.

A culture of accountability

With these action steps, you can create a culture of accountability in your restaurant that combats the dis-ease of mistrust and accusation that comes from a restaurant with rampant employee theft.
Real trust is earned, and with these processes in place, your staff can rise to meet your standards and gain your confidence. Those who prove to be bad actors will be weeded out, encouraging those who work hard that they will be recognized for advancement.
These steps taken together are sure to reduce restaurant employee theft and create a more cooperative working environment for everybody on the team.

Saturday, March 3, 2018

How Your (Lack Of a) Restaurant Website Is Hurting You

How Your (Lack Of a) Restaurant Website Is Hurting You

“My Restaurant Doesn’t Need a Website.”

If you think your restaurant doesn’t need a website, you’re operating under some dangerous false impressions. According to Angel Smith research, a whopping 80% of diners do an online search after a friend recommends a restaurant.
And no, Facebook, Instagram and Yelp reviews don’t cut it. In fact, that last one is particularly troublesome to many restaurant owners.
Managing your restaurant’s online persona can be tricky business but don’t think that you can stay out of the fray by not participating.
The Yellow Pages are dead so guess what happens when someone drives past your restaurant and gets interested in visiting? They search for your website.
Nearly all restaurant searches are done using Google.

Take Control Of Your Restaurant’s Image

Your own website is the only place online where you have 100% complete control of your message, the impression you make to visitors and their experience – just like inside your restaurant.
In fact, your restaurant website should give potential guests a small taste of what to expect when they dine with you. Without a website or a poorly designed one, your potential guests are taking a gamble – but they may not be feeling up for a roll of the dice tonight when they just want an enjoyable experience.
But perhaps the most important aspect you’d be overlooking is the immense market you’re ignoring by not showing up (or showing up last) in Google local search results. Google’s not dumb, so when people search for “best steakhouse,” for example, they’re going to get results filtered based on where they’re located. If you haven’t put any effort into your restaurant website, there’s nothing for the Google bots to look at and you’re missing out,
And that means that other people get to write your story – and it may not be the story you want potential guests to see first.

Set Goals For Your Restaurant Website

Before you take action and slap something together, pause and consider your course of action.
A poorly executed attempt at a website is nearly as bad as no website. Imagine it like the front of your restaurant. You took care to design your front sign, pull the weeds and make sure when someone steps inside they get a good impression.
Likewise, your web page should load well on both computers and mobile phones, it should look nice, be easy to read and navigate.
Your website should not be an afterthought.
Next, think about why your guests are visiting your page. Make sure to highlight your unique offerings that will likely show up in searches, such as “family friendly,” “best happy hour,” “live music.”
Post your menu online, along with some beautiful pictures of food to entice the appetites of your potential guests.
If you do delivery, then your website certainly needs your menu on it, but also consider integrating online ordering. Shop around however because prices and fees vary wildly among online ordering services!
Do you take reservations? If your dining room isn’t full every night, online reservations could be your ticket to serving more guests on a regular basis. Rezku has a range of affordable waitlist and reservation products for restaurant owners looking for efficient front of house management – feature full, without the fees.
Making a list of your goals for the website is an essential first step, then focus on the impression you want to make and put on your best face for the online crowd.

How To Get Your Restaurant Website Online

Now that you have a goal in mind the next step is to put your plan into action.
It’s important at this point to decide who’s going to be in charge of your website – keep in mind that it’s an evolving entity that will be updated and refreshed periodically.
The good news is that building your own website is easier now than it’s ever been. However, it will still take some effort, and be learning some new skills.
First, decide if you’re going to spring for paid hosting or choose free hosting. While many free hosting sites like and are known for being easy to sign up and get started, keep in mind there’s a catch. You may be required to show unrelated pop-up ads on your site, you won’t have an official domain name, and the preset templates can look a bit cheesy. Together these elements can leave your guests with a “spammy” or impression your site lacks professionalism. However, if the choice is between no website and a tasteful free site the choice is clear.
Alternatively, paid sites don’t cost much and plans available for less than ten dollars a month should be sufficient for most restaurants. If you’re interested in templates, most hosting sites like and offer low-cost Wordpress based plans. Wordpress is highly supported by a large community, and there are lots of training resources online.
If you’re intimidated by the learning curve, cost or time investment of maintaining your own restaurant website you can appeal to the army of freelance web designers online who can help you when you’re stuck or take complete control of the technology, following your direction. Sites like and have legions of hungry workers – just be sure to check out their ratings and reviews first.
The bottom line is your restaurant needs a website yesterday but it’s not too late to take control, get started and soon enough bring in more excited guests who just discovered your restaurant online!

Sunday, February 25, 2018

Streamline Your Restaurant Menu Like a Pro

Streamline your Restaurant Menu Like A Pro

How to decide what food you should sell in your restaurant

Follow these 5 tips to cut excess from your menu, increase profits and simplify restaurant operations.

Why focus your menu on just a few items?

Everyone is faced with so many choices these days the last thing you want to do to a new restaurant guest is to plop a telephone book in front of them and then ask them what they want.

The affliction is called analysis paralysis, and among other things, it can increase table turn times and decrease average ticket values. If this is the symptom, these 5 tips for focusing your restaurant menu are the cure.

Aquire Your Target

An over-complicated menu lacks focus and says to your guests that you don’t really care about their tastes and what makes them unique.
Understanding why people come to your restaurant and not one of the 100 other ones nearby is crucial to designing your menu around their needs and expectations.
Step one is looking at your product sales report from your POS system. What should jump out at you right away is what’s on the menu that’s selling and what isn’t.
If it’s not selling like hotcakes, there is a good reason. There’s no use in keeping it on the menu. It doesn’t matter if it’s your favorite dish!

Master The Art Of Menu Engineering

That means getting a grip on costs, down to the penny. It’s what the big chains and successful veteran restaurant owners do, and you should do it too.
It’s not that hard, just takes a little math and a commitment to standardizing your portions.
Before you decide to put something on your menu, you need to know how much money you’re really spending on it.
Look at the price sheet from your food suppliers target those ingredients that have the most substantial gap between raw cost and perceived value by your guests. This is where the creativity comes in.
Sit down with your chef and craft a few signature dishes using these ingredients. But don’t always go for what’s cheapest! Remember that making $10 a sale on something with 50% markup can be better than making $2 off of something with 300% markup.
It’s not just food costs but also labor costs that need to be considered when designing your streamlined menu!

Pry Secrets From Your Vendors

Take time to really get to know your supply chain. Take them out to lunch or visit the hub and figure out the dynamics of their business.
Let them know you’re looking for opportunities to save a buck and that you’re open to ideas.
Ask about quantities and negotiate prices, find out what items are seasonal and how the costs change through the year.
Ask to be kept in the loop when new items come in, or prices drop – and for warnings before prices go up!
Don’t be afraid to shop around or try new suppliers either. Leverage your newfound knowledge of food ingredient supply chains when designing your focused menu.

Keep It fresh

Taking advantage of seasonal opportunities and discounts isn’t the only reason to rotate your menu. It’s a great way to generate ongoing interest from food-lovers, gives you something to blog about and helps you find your next new profitable winning dish.
If you’re afraid that a smaller menu means offering less variety to your guests or getting sick of making the same thing all the time, you couldn’t be more wrong. Doing 10 dishes to perfection while adding seasonal specials will impress your guests far more than a hundred menu items.
A smaller revolving menu also means less reliance on frozen pre-prepared foods.

Stick To It!

For those who aren’t used to a smaller menu, it means slowly chopping off items over time. You’ll get the hang of it and see the benefits to your operation such as more room in the walk-in, efficient stock rotations, more room for prep, bulk-buy discounts and more.

For those starting with a small menu, resist the temptation to gradually add more and more to the menu until the focused vision you started with is lost. Instead, rotate your menu and refine your offerings to increase profits and more closely match the needs of your guests.

Streamlining your restaurant menu can be fun and profitable if you stick to these principles!

Saturday, December 2, 2017

Things Waitresses Do That Will Reduce Their Tips

Working in a restaurant is very fast-paced and the restaurant’s staff must meet the needs of the guests and the needs of the restaurant. It can be very demanding and stressful, especially during busy hours. 

We understand that food will be made wrong, waitresses will sometimes not get the order 100% correct, etc. Mistakes will happen, and we understand that, but when you are a guest at a restaurant, there are certain expectations of the restaurant staff. 

We do not understand or agree with waitresses partaking in rude or unprofessional behaviors that affect the guest’s experience. I came across a great read by Bruce Buschel about things the restaurant staff should never do. 

While reading this, I was surprised at how many things that should not be done, are done by restaurant staff. The restaurant’s success will be decided by the staff and how they treat the guests. 

It is important to ensure the restaurant staff is not giving negative experiences to make the guests not want to return to the restaurant. Let’s take a look at Bruce Buschel’s 100 Things Restaurant Staffers Should Never Do Part 1 and Part 2 that was published in the New York Times Blog. 

We will not discuss all 100 things, but we will discuss some that I have personally experienced that should not be happening as common as they do. 

Number 34: Do not have a personal conversation with another server within earshot of the customers. 
The servers should either wait to have a personal conversation between co-workers or should do it away from the customers. 

Have you ever waited for a server that is bringing you your drink, but they are taking a long time to do so because they are having a conversation with their co-worker about their plans after work? 

It is quite rude, especially to the guest, but to make them wait? While you are working? For something that is not work-related, it is quite ridiculous.

Number 49: Never mention the tip, unless asked. 

Should the guest tip their waitress? If the service is good, yes. But should the waitress mention the tip to the guest? Absolutely not. 

Although tips are nice, the guest is not required to. As a waitress, go above and beyond, treat your guest great. It increases the chances of receiving a tip. 

But if a waitress was to mention the tip to me, I would not tip them. At all. Because it makes it seem the waitress believes they are entitled to a tip. 

Mentioning the tip just decreases the chances of receiving one. If you receive a tip, you can say thanks. But nothing further. 

Number 75: Do not ask if someone is finished when others are still eating that course. 
Asking one guest if they are finished, makes the other guests feel as if they must hurry to finish too. It makes the guest feel rushed. Guest want to enjoy their food and conversate. 

A waitress should never make the guests feel rushed to finish their meal. Why? Well, because they are paying to dine at the restaurant and they are also going to pay for the tip. 

Number 76: Do not ask if the guest is finished the very second the guest is finished. Let the guests digest, savor, reflect. 
One of the worst things to do as a waitress is make the guest feel rushed. If a waitress immediately asks me if I am finished, as I am chewing my last bite, I think to myself, can I just sit here for a moment and not be rushed to clear the table? 

I have not even finished chewing my food. Maybe that is just my thinking, but honestly, it is best for the guest to sit there for a few without being asked if they are finished. Please, do not make the guest feel rushed. 

Number 77: Do not disappear. 
Disappearing for anything longer than a few moments is not good. The guest will feel as they are not important enough for the waitress’s attention.

If the waitress is taking too long, the guest may get impatient and ask another waitress for their assistance. 

This will then cause the other waitress’s tables to have to wait longer for stuff. It just is not fair to the guest and the other waitresses.

The restaurant staff tends to do things that should not be done quite often. Not only do their actions affect the guest and their experience, but it affects the restaurant and even the servers because of the reduction in tips. 

It is important, as a waitress, to ensure the guests have a wonderful experience. This will make the guests want to come back to the restaurant, but it will also increase the waitresses tip amounts. 

Who does not love more money? So why not? Of course, you can do the bare minimum, but it will not be beneficial. 

Sunday, November 12, 2017

Furry Animals in the Restaurant: How to Address It

Everyone loves animals, especially dogs. But not everyone loves animals when they are entering the restaurant where they are eating at. Some guest will enter your restaurant accompanied by an animal at their side. 

Understanding how to address guests that are accompanied by an animal is difficult because of the laws that are in place to protect individuals with disabilities and require a service animal. 

There is a variety of laws protecting individuals with disabilities. So, understanding the laws will allow yourself to prepare on how to handle a situation when a guest enters your restaurant with an animal by their side. 

The first thing you need to do is determine if it is a service animal or not. An animal entering your restaurant may upset guests, but you must remember the laws that protect individuals to prevent a potential lawsuit. 

Most of the time, it is easy to identify a service animal. There will usually be an indicator an animal is a service animal, such as a leash, vest, collar, or harness. 

In 2011, the Department of Justice implemented revised regulations regarding the Americans with Disabilities Act (ADA). 

It is extremely important to understand the laws associated with service animals to avoid violating the laws and potential lawsuits. For this purpose, we will refer to the updated regulations of the ADA. 

What exactly is a service animal?

The first step to understanding the laws for guests with service animals is to understand what a service animal is. 

The task(s) performed by the dog must be directly related to the person’s disability.

Examples of tasks service animals may perform:
  • Guiding people who are blind
  • Alerting people who are deaf
  • Pulling a wheelchair
  • Alerting and protecting a person who is having a seizure
  • Reminding a person of mental illness to take prescribed medications
  • Calming a person with PTSD during an anxiety attack

Service animals are trained to do work or perform tasks for the benefit of an individual with a disability, including a physical, psychiatric, intellectual, or other mental disability. 

The tasks a service animal has been trained to do is solely directed to the person’s disability. Service animals are NOT pets, they are working animals and have a job to perform. 

Dogs who provide comfort or emotional support do not qualify as service animals under the ADA. But some State or local governments have laws that allow people with emotional support animals to go into public places. 

Yes. They are allowed in the restaurant. 

Under the ADA, "State and local governments, businesses, and nonprofit organizations that serve the public generally must allow service animals to accompany people with disabilities in all areas of the facility where the public is normally allowed to go.”

For service animals to be allowed in public places, especially restaurants, the service animal must be under control. 

Service animals, under the ADA, must be harnessed, leashed, or tethered, unless the devices would interfere with the service animal’s duties. 

If it does interfere, the individual must remain full control of the animal through voice, signal, or other controls. 

Two questions to discover if the animal is a service animal.

If you are unsure that the animal accompanied by the guest in your restaurant is a service animal or the task that they service animal may provide, you are only allowed to ask two questions.
  1. Is the dog a service animal required because of a disability?
  2. What work or task has the dog been trained to perform?

If you ask anything more than the two questions, it is violating the law and may be discriminating towards the guest.

These two questions can be asked to determine if the dog is a service animal or not. It is important to not ask more than these questions because it violates the guest’s privacy. 

Avoid asking these questions.

It is important to understand what you cannot say or do to an individual that requires a service animal. Not only is it against the law, but it is extremely rude and can result in a lawsuit. 

After asking the first two questions that can determine if it is a service animal, you should not ask any additional questions. 

The following questions should be things that you avoid completely when addressing the guest with a service animal. 
  • You cannot ask about the person’s disability
  • You cannot require medical documentation
  • You cannot require a special identification card or training documentation for the service animal
  • You cannot ask that the dog demonstrate its ability to perform the work or task

Avoid Discriminating

You cannot discriminate or ask the individual with a service animal to leave just simply because. Even if allergies or fear of dogs are not valid reasons for denying access or refusing service to individuals with service animals. 

There are only two scenarios it is okay to ask the individual to remove the service animal from the premises:
  1. If the dog is out of control and the handler does not take effective action to control the service animal
  2. If the dog is not housebroken

If you do ask the individual to remove the service animal from the premises, you must still offer the individual the opportunity to obtain services without the animal's presence. 

Other stuff you should know. 

There is other stuff that is important when regarding an individual with a service animal. The following are:
  • You cannot isolate the individual from other patrons
  • You cannot treat them less favorably than other patrons
  • You cannot charge fees that are not charged to other patrons without animals
  • The service animals can accompany their handler through salad bars or self-service food lines.

It is important to not discriminate towards an individual with a disability that requires a service animal. Understanding what you can and cannot do will allow you to avoid discriminating and avoiding lawsuits. 

Remember, service animals are not pets. They are trained to complete specific tasks for individuals with disabilities. 

Friday, November 3, 2017

Critical POS Features to Have for Night Clubs or Bars

It is imperative to have an easy, simple, and efficient POS system for the success of your nightclub or bar. It is a vital tool for your business. 

Ensuring you have the right POS system to fit the needs of your nightclub or bar will allow you to get more carried out every day and run your operations much more efficiently. 

The POS system will be the technology you will touch the most throughout the day so it will need to fit your needs just right. 

If you choose the wrong POS system, it could lead to constant headaches and stress. It would become very hectic for you, your staff, and even your guest. 

So, let’s take a look at must-have POS features that will allow you to conduct business efficiently and smoothly inside of your nightclub or bar. 

Easy Menu Management and Promotions

It is important to have a menu design that allows your employees to move at ease, especially in the nightlife business. 

The quicker your employees are, the happier your guest will be and the more money your business will bring in.

It is critical to have a POS system that has a menu designed built for bars. It will allow you to choose quickly by the type of liquor or by the drink with a clear layout that will get what you need right away.

If you are a bar that runs special, such as happy hour, then having a POS system that will offer timed promotions automatically is important to have. 

This will allow your bartenders to still work quickly without having to manually apply discounts.
Rezku POS offers a menu design that is perfected for bar menus and allows automatic period promotions. 

And the Rezku POS’s team members will build your menu for you, taking the stress off you when trying to build your menu. 

Rezku POS’s system allows daily specials, happy hour specials, and timed promotions that are automatically controlled without staff interaction. 

Moving and Splitting a Check

At nightclubs and bars, customers will often want to buy each other drinks, patrons move to different tables or join other groups, and some people will leave while others will stay, etc. 

This can create the complexity of how to settle their checks when it comes time for them to leave. 

The best nightclub or bar will help you split tickets in a variety of ways: by item, by seat, even splits, and custom splits. 

And the MOST flexible system will allow you to merge orders, so if someone else decides to pick up the bill, you will simply merge the existing order onto their tab. 

Bar Tabs and Preauthorization

Most guest will just want to open a tab when buying drinks at a bar. The best thing about a bar is not having to swipe your card each time you want a drink. 

This not only allows customers to buy items quicker, it allows the bartenders to focus more on making the drinks versus checking the guest out as often.

With Rezku POS, you just swipe their card and a preauthorization is opened for the amount you specifically choose!


Tracking your inventory is one of the most critical aspects of running a business. If not taken seriously, it can end up costing you money in the long haul. 

A stocked bar is a big investment and the primary source of income usually, so it is critical to know what is going on with inventory levels in your bar.

The first step to ensuring you are managing your inventory is ensuring you have a POS system that allows you the variety of features to help keep track. 

Rezku POS offers a variety of features for inventory management. Inventory allows you to keep track of receiving, wastage, auto 86, pour cost, and audit inventory.

The receiving feature of inventory allows you to begin tracking by putting in received inventory. The change to the stock levels will be recorded. 

The wastage feature allows you to record the wastage to ensure the accuracy of your inventory. It also ensures your staff is accountable, keeps them honest, and alerts you of issues. 

Auto 86 informs you when you reach the end of your available inventory and will automatically disable depleted products from being bought without manager authorization. 

The pour cost allows cost calculation automatically. This will allow you to discover how many drinks are poured by each bottle and allow you to decide how much to charge to keep your pour cost. 

The audit inventory feature allows you the ability to audit and evaluate how far off your real stock is from what it should be. This will allow you to control the cost.

Bar Modifiers

Every guest will have a different preference on how to make their drink or what to add to it. 

It is important to choose a POS system that will allow the variety of customizations attached to your drinks. 

This will allow proper communication of what the guest is wanting and will eliminate errors. 

Notes and Custom Items

You more than likely understand how loud it gets inside a bar or a nightclub. It is hard to hear, and it is hard to communicate in general. 

So, because of the noise and loud music, ensuring proper communication is done to reduce errors and angry guest. 

Eliminating poor communication starts with choosing a POS system that allows custom notes with the orders to make sure the drinks are the way the guest like. 

Plus, the ability to customize one guest’s order will make the guest feel special. 

Recipes with Photos

There is a ton of drinks that bartenders make each night. Sometimes, there are more popular drinks than others. 

Naturally, people forget things. A POS system that allows you to view the recipe of the drink will allow the bartender to have a cheat sheet. 

And, it is even easier to select the type of drink when there is a clear label and logo for each brand you serve or a high-resolution of the drink. 

The importance of the correct POS system is a crucial matter. It is something that should be your number one priority because of a headache choosing the wrong POS system will create. 

It is imperative to choose the right POS system for the success of your nightclub or bar. Taking your time and finding the best POS system to meet your business’s needs will save you thousands of dollars. 

Deciding what features you must have will help when deciding what POS system to go with.