Why do restaurants need something like Avero with POS systems like Micros?
DM: Avero’s core belief is that guest experience is won or lost in the four walls of a restaurant. Decisions made on the floor affect profitability. With that in mind there’s a disconnect because restaurateurs are not techies. So what we do is very different than POS. POS is a glorified cash register that makes sure an order goes in and a table gets a check. It’s a critical platform to have. What we do is take the data inside the POS and use it. That data is far more important than anything else. It’s the DNA of the restaurant. We repackage the data in a way that makes it obvious so chefs and managers can make better business decisions. You can coach someone who doesn’t sell a lot of wine and identify your top and bottom servers. If you have a POS you can probably find that information out, but it will take hours. It’s now instant information. When you go to call someone you go to your Blackberry not the yellow pages. Avero makes it simple to use. There’s also a very strong service com
