Controls at point of sale systems in selected Maltese restaurants

Abstract

Purpose: Although it is widely thought that the Point-of-Sale system is only used as a billing system, it also contains several other control features which may be utilized by the management in the running of the restaurant. The purpose of the study is to evaluate to what extent restaurant managers make use of these controls to improve the control environment. Design: The data required for this study was collected by means of interviews with the owners and managers of selected Maltese restaurants, as well as auditors. Interviews took on a semi-structured form and made it possible to formulate the findings and discussion of the study. Findings: Restaurant managers have opted to implement a Point-of-Sale system to increase operational efficiency and controls, the most important of which was found to be revenue protection. In the absence of such a system, restaurant owners feel the need for their continuous presence on the floor to physically maintain control of various functions. They are also aware that in such a circumstance they are deprived of very valuable information that can be extracted from a Point-of-Sale system. Likewise, auditors perceive a decrease in the level of risk and an increase in the availability of useful information when a Point-of-Sale system is in place. Conclusions: Although interviewees universally acknowledge the use of a Point-of-Sale system as a form of control over various operations in a restaurant, its success is largely dependent on the setting up of a good overall control environment that supports it. Value: This study can be used as a proof that a Point-of-Sale system is not just an attractive billing system. Although the outlay spent on its acquisition and maintenance is significant, in the long run benefits are likely to exceed costs as the strengthening of controls and availability of valuable information improve the long-term survival of the business.