How Reporting Helps Restaurants Identify Problems

publication date: Mar 8, 2022
author/source: Greg Staley


Restaurant operators using manual systems – paper lists, Excel spreadsheets and/or gut instinct – to run their businesses are relying on flawed approaches. They're time-consuming, error-prone, and unable to provide a comprehensive view of the entire organization. Manual processes make it challenging to accurately track inventory, manage labor, or identify inefficiencies.

Luckily, today's affordable, accessible, integrated software allows operators to collect information and make data-based decisions about every aspect of their businesses. Their easy-to-read reports spotlight inventory, labor costs, sales patterns, and much more, informing decisions about scheduling, inventory, food purchasing, etc. to save significant time, hassle, and money.

Reports can help solve the most pressing problems in restaurants, including:

Employee Theft

Sadly, an estimated 75% of restaurant employees have stolen from their employer at least once. Accounting, bookkeeping and inventory management software lets you track your cash flows, monitor profitability, and reduce theft. The right software can provide easy-to-understand reports to help ensure that your inventory is going where it should – to the customers – and your profits aren't going in your employees' pockets.


When your kitchen overportions, you lose money with every meal served. Over time, this adds up to a hefty amount. Using better reporting gives you visibility into food costs so you can find the root cause of the problem, and retrain employees on correct portioning if needed.


Every day, restaurants simultaneously juggle multiple areas of operations, tracking sales, managing labor, forecasting, etc. The administrative parts of the job can become quite time-consuming, but tech solutions streamline these tasks, provide valuable data, and improve operational efficiency. Rely on this data to drive smarter decisions, like using daily sales patterns to order more accurately and plan employee schedules that optimize your labor spend.

Overusing Employees

The current staff shortage in the restaurant industry means employees are often being overutilized. When relying on instinct to configure schedules, employees can easily be overscheduled or not given proper breaks, leading to employee dissatisfaction and burnout. Restaurant labor technology uses your forecasted sales and historical patterns to determine how many people need to be working, when, and for how long. Managers can also check reports to ensure that employees are taking proper breaks and not being overutilized. This keeps labor costs manageable and employees happy.

Inventory and Stock Wastage

Manually conducting inventory is time-consuming and inaccurate. The lack of intelligent insight often results in redundant purchases, significant kitchen wastage, and other costly issues. However, when restaurants install a point of sale (POS) system, they can dramatically reduce wasted food (and related expenses). Automatic inventory tracking can help owners track stock, such as liquor, to spot potential shrinkage from overportioning or theft. Reports and analytics allow operators to determine which items need to be restocked, which should be reduced because they aren't selling, and even indicate which ingredients will spoil first, reducing waste and unnecessary expenses.

Using modern, cloud-based tools and an integrated tech stack for streamlined data collection can give you a holistic views of your business and help optimize operations.

Greg StaleyGreg Staley is the CEO of SynergySuite, a back-of-house restaurant management platform. Greg focuses on facilitating better visibility and increased profitability for restaurant chains through the use of intelligent, integrated back-of-house technology. For more information or to discuss SynergySuite's solutions, please contact Greg at