Behind the Bar in Restaurant Point of Sale: Controlling Cash and Increasing Customer Spending

Bartender_mage courtesy of stockimages at FreeDigitalPhotos.netBar service can increase profits and attract more customers to your restaurant. But for real success behind the bar, your point of sale system must be able to keep pace with fast moving sales, while keeping cash secure and increasing customer spending. Today’s post focuses on POS tools that help with the bar side of your business.

Controlling Cash. The bar is an easy target for theft. Employees will steal by dipping into the cash drawer because it’s consistently being opened behind the counter. A point of sale system can track every time a drawer is opened, and who opened it: some systems require employees to enter a code before opening the drawer, while others utilize high-tech fingerprint sensors.

Increase customer spending. The bar is fast-paced, and while your customers understand it takes a few moments to enter their order and for the bartender to make their drink, patience isn’t always practiced. A point of sale system behind the bar can speed up service significantly, which in turn can increase their spending:

Look up recipes.  A good point of sale system will have a help tool that allows employees to see drink recipes when an unfamiliar drink is ordered. In seconds, even new bartenders can create an exotic cocktail that impresses your guests with their drink mixing savvy.

POS-expansionSpeed of service. With multiple screens and printers in place, your servers can enter a drink order from any POS station in your restaurant and send it to the bar instantly, where it can be printed and filled. This eliminates time spent for the server to run the drink order over to the bar.

Time based pricing. Does your bar offer happy-hour pricing? With a point of sale system that has price group tools, you can define alternate prices for menu items to apply discounts or deals for specific groups, organizations, dates, or times.

For example, using the price groups in SpeedLine, you can create a special price that applies only when sports teams order from your restaurant, or you can offer special pricing for specific items at a certain time of day, such as happy hour.

There are actually three different types of price groups you can define in your menu:

Time and date-based: Used to apply alternate prices during a specific time period (ideal for “Happy Hour” or “Wing Wednesdays”).

Customer-based: Used for VIP customers, or customers that are part of an organization, like a school, charity, or sports team.

 Location-based: Used to standardize a menu across multiple restaurant locations with regional pricing and promotions.

Time-based pricing is marketing-friendly, and automation keeps it simple for your staff, eliminating slowdowns and order entry mistakes. The result? Attractive promotions and great service. All of which contributes to driving your bar revenue

 

Image courtesy of stockimages at FreeDigitalPhotos.net

Hard work and a Father’s Advice: Uncle Rico’s Pizza in Niskayuna NY

Errico_Magnoli_thumbErrico Magnoli has been around the restaurant industry for a long time.  As a young boy, he would work at a relative’s restaurant on summer breaks, and at the tender age of 12, he learned to make his first pizza.

His late father, very much aware of the hard work Rico (as his family and friends call him) was doing for someone else, encouraged him to open his own place, and in 2014 Rico made that wish come true when he opened the doors to Uncle Rico’s Pizza.

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Restaurant Management: 7 ways to Increase Lunch Sales

iStock_000039370696MediumLooking for new ways to increase traffic in your restaurant during a slow lunch?  From specials and promotions to social media marketing, there are key areas you can focus on that can help, without breaking the bank. Read on for 7 ways to increase business at lunch.

The weekday daypart from 11 a.m. to 2 p.m. provides an opportunity to attract business lunches, workers on lunch break, and lunchtime catering business. If you aren’t doing anything to encourage this type of business, you’re missing out on a significant profit opportunity. Try implementing any or all of these tactics to draw business diners. Read more

POS Tips to Increase Check Size and Order Frequency

restaurantbillIn the last few years, every restaurant has had to come to terms with tight pocket books and rising operational costs. Staying on top of every penny is a priority. Today’s post takes a look at ways you can use the POS system to drive ticket size and profits.

Script upselling.  Do your staff naturally take advantage of opportunities to upsell? Depends on who takes the order, right?

Not always. Restaurant operators who script upselling prompts into the order-taking process at the point of sale see a sizable increase in average check size. Read more

From the Archives: Enterprise POS Drives Restaurant Profitability

BlogHeaderImageIt’s been a while since we looked back at our most popular posts. Today, we revisit the top On Point enterprise management post.

One key advantage large pizza and delivery chains have over smaller concepts is in-house IT expertise. Enterprise data warehousing, central administration, and analytics has been important in helping these larger companies scale their business operations and manage rapid growth. Read more

The Lure of the New: Why One Restaurant Operator Switched POS Vendors—and then Switched Back to SpeedLine

POS-expansionEveryone is attracted to new.

At SpeedLine, we are blessed with loyal customers—restaurant operators who have used our software and services for a decade or more. But they are constantly bombarded with marketing messages from competing point of sale companies.

Over time, the tried and true can start to look tired next to the shiny, new promises from other vendors. So they start to question: “What am I missing?” And eventually, some of them give in to the lure of the new and make a switch. Read more

Restaurant Inventory Management: Setting Up for Success

Cans_shelf_smallInventory systems are a critical component in running a restaurant business. Cheese, meat, flour, and beverages are “cash on your shelves” and as important to your net income as the sales you generate. Consider these tips for keeping tabs on these valuable—and highly perishable—assets.

How much money do you have tied up in inventory? To limit waste and spoilage, industry consultants recommend keeping no more than a week’s worth of stock on hand. And with food costs on the rise, managing inventory and limiting waste is more important than ever.  Read more

SpeedLine User of the Month: Papa Mike’s Brick Oven Pizza

38596_134543429903243_552088_nFor 43 years, Joe DeDona has been serving pizza in Brooklyn and loving every minute of it. He often fits in a trip to the International Pizza Expo, and we have had the pleasure of some quick visits there. A longtime SpeedLine user, Joe is always one to talk to us about his restaurant and how SpeedLine has helped the business grow.

An interview with Joe DeDona, Papa Mike’s Brick Oven Pizza in Brooklyn, NY. Read more

Restaurant Pro Tips: Cutting Labor Costs

business-people_000001227086small1Employee costs are a significant portion of any business’ expenses. Your staff are the front line to great customer service, and improper scheduling—whether over or under—can cut into your profit for a shift. So what can you do to control your labor costs while keeping profits up? Read more

Delivery Areas and Fees: Getting Them Right

Restaurant operators lose thousands each year in delivery fees charged inconsistently, or set too low to recover expenses. The new fall release of SpeedLine POS expands on the ability to set delivery zones and fees by drive time, now allowing you to refine your zones—editing them by hand on a map for accurate zones and fees that reflect the true cost of delivery.

And for multi-unit operations, it provides flexible options to import and manage zones for multiple locations. Read more