Protecting your POS Data: Creating a Backup Strategy

POS-expansionHave you ever stopped to think about all the information that is stored on your POS system? Customer records, tickets, employee information—how much would your business be affected if it all disappeared?

Backing up your restaurant data is an important part of your regular system maintenance. Not backing up your data regularly can be costly to your business.

SpeedLine includes a tool called Hot Backup. Working behind the scenes, Hot Backup protects against hardware failure and human error by automatically backing up your data from one station to another.

But to make sure that your data is safe from disasters like fire, flood, or theft, you’ll also need an off-site backup.

A good backup strategy will answer these questions for the restaurant operator:

Who? Decide who will be responsible for creating the off-site backup, and assign an alternate to complete the backup if the primary person is away. If you’re doing automatic online backups, this person should check regularly to make sure the correct files are indeed being backed up.

What? Which files do you need to back up? Be sure you know your system files and are backing up what’s important. If you don’t know, ask. Your POS vendor provides you a support team for questions like this.

When? The best time to copy the SpeedLine data files for example, is in the morning before your store opens. This will ensure all files from the previous day’s business are on the secondary server and available for backup.

Where? If you’re not backing up online, decide where the off-site backup will be stored. For example, your strategy could involve a combination of daily or weekly backups stored at home, plus monthly backups stored in a safety deposit box.

How Often? How often should you create an off-site backup? The best answer would be “every day,” but this might not be realistic for your operation. What feels comfortable to you will depend on your risk tolerance.

Remember that data loss can affect not only your ability to serve customers, but your ability to pay staff and report taxes. The question to ask yourself is, “How much data can I afford to lose?”

A good backup strategy is effective only if it is performed regularly. So make sure that the strategy you decide on is one that can be maintained long-term by you or your staff.

 

Changing things Up: Menu Work Strategy and Precautions

iStock_000005933551Restaurant margins are tight, and with food costs rising, it can be a daily battle to keep prices fair while maintaining a healthy profit margin.

For many operators, the margin pressure has been too much. The survivors have compensated by tightening their belts and raising prices.

Clearly, a strategy for increasing menu pricing while maintaining demand is critical for any restaurant company interested in improving results in this market. Read more

Enterprise POS for Pizza & Delivery: Technology Levels the Playing Field

enterprise_thumbOne advantage leading chains have over many smaller concepts is better insight into performance at any store, across a region, or chain-wide.  They also save time and money by administering menus, POS settings, and security from head office.

Today, smaller multi-unit operations are beginning to use the same types of enterprise reporting and central management tools to compete.  Read more

Smarter Restaurant Operations: Recovering Lapsed Customers

lazy_customersThere are two marketing statistics you never want to lose sight of: 80% of your sales come from 20% of your customers, and you’ll spend 7 to 10 times more to win a new customer than to increase sales from an existing customer.

By targeting offers to existing customers, you can increase revenue for the long term. Read more

Reviewing prices? Using the SpeedLine Sales Mix for Price Modeling and Cost Analysis

pizza-coins (2)Want to know the actual cost to make each pizza and entrée, and calculate the food cost percentage for each item on your menu? What would be the practical impact of a price change on revenue?

With the SpeedLine Sales Mix, you can test drive price changes or inventory settings without affecting your current menu setup. Easily compare food cost with selling price, or project the impact of a price change or cost increase on a typical day’s gross sales. Read more

Technology Trends Shaping the Restaurant Industry for 2015

TechTrends_Image courtesy of jscreationzs at FreeDigitalPhotos.netIt’s a New Year, and for most of us, a time for reflection and planning. We all want to start fresh, with new ideas and new perspectives. And for restaurant operators and service providers, there’s no better time than now to look at technology trends that may spell change—and opportunity—in the coming year.

Technology is on trend for 2015: Read more

2014 Review: The Best of On Point.

very happy (1)It’s been an eventful year in the restaurant business, and signs point to a strong 2015. At On Point, our mandate is to provide technology news and information for restaurant operators—and ideas to get you thinking about technology possibilities for your brand.

So today, in our annual year-end roundup, we take a look at the most popular posts from 2014. Read more

SpeedLine User of the Month: Diana Cline, Diana’s Cucina & Lounge

home-aboutCanadian pizza royalty: SpeedLine user Diana Cline is an international award-winning pizzaiolo and successful Winnipeg, Manitoba, restaurant operator.

Diana made a name for herself as a two-time winner of the title of Canada’s Top Pizza Chef (an achievement that earned her the moniker “Canada’s Pizza Queen” in the media). Her growing reputation earned her a cover story in PMQ Magazine, stints as a competitor and judge at the International Pizza Olympics (and coach of the Canadian Pizza Team), and a feature on the Food Network’s You Gotta Eat Here. She also served as a director of the Canadian Restaurant and Foodservices Association. Read more

From the Archives: Prep Planning to Reduce Waste and Inefficiency

food prepThe two largest expenses any restaurant incurs are labor and inventory. Your POS system should add a new level of control in both areas. Prep planning based on sales forecast and history is one new key to controlling food cost and minimizing waste.

It’s usually apparent at the end of the day when you have over- or under-estimated sales and prep requirements. But with the right tools and systems in place, much of this food waste can be avoidable. Read more

Smarter Delivery Operations During the Holidays: Ready for the Rush?

Delivery_customerHoliday shoppers are looking for a quick deal and a convenient experience, and if you already deliver, you have something special to offer during this busy season.

Pizzerias have a unique edge during the holidays: Hectic shoppers aren’t necessarily looking to dine out, but they are looking for a no-hassle dinner for their families on busy nights when holiday shopping has chewed up too many free hours. Pizza is often the order of choice. Read more