2019 Restaurant Accounting Innovation Council Members
Scott Gillman, Chairman, Mascott Corporation
Melissa Haman, Finance, Broadway Restaurant Group
Steven Song, CFO, Luke’s Lobster
Mark Quandt, CFO, Wood Ranch BBQ & Grill
Michael Lubitz, CFO, Wolfgang Puck Fine Dining Worldwide
Christi Hing, CFO, Kona Grill Inc.
Brandon Keith, CFO, World Famous Fare
Bill Valentas, Vice President of Finance, Freddy’s Frozen Custard & Steakburgers
Bruce Nelson, CFO, Nova Hospitality Group
John Moody, Co-Founder, Restaurant365
Abigail Lorden, Vice President, Group Brand Director, Hospitality Technology
Dorothy Creamer, Editor-in-Chief, Hospitality Technology
Steve Song, CFO, Luke’s Lobster believes that the first data entry point should be at the POS. In order to accomplish that with third party delivery orders, he shared that some operators he knows in a worst-case scenario will enter everything in manually from the third party tablet. An additional burden is the issue of chargebacks or third parties shorting the restaurant if the customer demands their money back and that is not known by the restaurant until a deposit is light. Another issue is reconciling pricing should a restaurant charge higher prices for third-party orders to offset the perception of the delivery fee and some of the margin erosion.
To solve for this, Song sees the need for systems that integrate directly into the POS to save on manual issues. The vision of a universal adapter that would integrate and innovate with all the major delivery platforms and many POS systems would allow all information to flow into the POS just like any other sale.
Gillman says to counteract the constant discrepancies his clients experienced, he worked with Restaurant 365 to build custom integrations to reconcile the end of the month. Tracking things like customer credits down at the end of the month and entering them manually is possible, but very time consuming.
“Getting the delivery orders into POS is vital,” Gillman agrees. “It does make getting into reconciliation a little easier especially doing food cost analysis.”