Abstract
This research was conducted to determine the positive and negative aspects of using Restaurant Management System (RMS) in restaurants based on the perspectives of restaurant staff. The operational effect of RMS usage was examined in terms of business characteristics, and the differences were tried to be revealed. 385 personnel actively working in a restaurant were included in the study. Data were collected using a structured questionnaire. While the perspectives of the participants working in restaurants where RMS is used are that RMS facilitated the operations management, increased sales and provided production/service standard, the staff working in restaurants where RMS is not used had higher scores in the expressions regarding the difficulty of using the system (p < 0.05). In addition, RMS has a more positive effect in terms of increasing sales and providing production/service standard according to the personnel working in chain restaurants (p < 0.05). Again, the lowest scores regarding the positive effects of using RMS in terms of operations management and sales increase belonged to the employees of restaurants with 10 or less staff. Therefore, there is a relationship between business size and the need for RMS usage.
Published Version
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