The Skinny on Over-Portioning: Saving $ on Food Costs

The Skinny on Over-Portioning: Saving $ on Food CostsPizza operators understand: cheese is a killer to your bottom line, and when portioning isn’t controlled on the make-line, waste adds up quickly. Controlling food costs with proper portion control takes longer than free-handing, but the cost savings are worth the time—and your POS system can streamline the process. Read on for more about controlling food costs with portion controls.

Restaurant margins tend to be slim, so cost control is critical.

By standardizing recipes, restaurant chains protect their margins and deliver a consistent product across multiple locations. For any pizzeria, portion control is a significant factor in controlling food cost and delivering a consistent product to your guests—and your profitability relies on guest satisfaction as much as operational cost control.

So what can you do to control portioning?

Weights and measures. Don’t leave portion control to guesswork. Weigh everything, and consider portion cups for toppings.  Consider pre-portioning during prep as well, to support consistency and save time on the make line. The more vigilant you are, the more control you will have on your food costs. Even a half ounce over the serving size called for on each pizza can translate into thousands of dollars in lost revenue over the course of a year.

Print recipes on your tickets. Some POS systems can print weights and measures on every make ticket (or show them on your makeline display). This is particularly useful if you have variable items on your menu such as create-your-own pizzas and daily specials. For example, the make ticket will show that the correct amount of pepperoni on a large pizza is 5oz, but only 4oz on a large pepperoni and bacon.

SpeedLine user? View this tutorial on how to print recipes on your tickets.

Effective portion control allows you to dial up a competitive price at a decent margin.

BONUS TIP: Never expect what you don’t inspect. Make a habit of pulling one item off the make-line each shift or day to weigh the key ingredients. Surprise your staff by ringing in an order yourself and weigh or measure the portion sizes when it’s being prepared. If something’s not right, you’ve provided a training experience for your staff, while ensuring control of your portion sizes and keeping your food costs in line.

SpeedLine User of the Month: Red’s Savoy Pizza

s-Savoy-Window-ClingThis month, we introduce SpeedLine user Red’s Savoy Pizza. With 10 locations in Minnesota and 2 more in Nebraska and Wisconsin, “Red’s” has been serving great tasting pizza since its first location opened in back in the ‘60s.

An Interview with Reed Daniels, Director of Marketing, Red’s Savoy Pizza on the growing chain’s expansion plans with SpeedLine POS: Read more

On Point Grand Re-Opening

Blog_Image courtesy of Stuart Miles FreeDigitalPhotos.netOn Point Grand Re-Opening

It looks a little different around  here, doesn’t it? Welcome to the new On Point!

For three years, On Point has served up POS tips and best practices, customer insights, and articles on other restaurant and technology topics. Read more

The Connected Restaurant: Why “Open Architecture” is Key in Point of Sale Software

POS-expansionOne theme that came out at last year’s National Restaurant Association show was that restaurant operators were looking for their POS systems to integrate with the technologies they wanted. Open architecture was high on restaurant chain wish lists, and leading technology vendors whose products talk to each other are making exciting things possible for restaurant operators.  Read more

From the Archives: Restaurant Pricing Keys – Balancing Margin and Guest Value for Maximum Profit

Restaurant Pricing KeysAs a restaurant operator, you no doubt watch food costs carefully. But do you pay the same attention to menu pricing? Pricing your menu profitably is critical to the financial health of your business. Read more

Service Secrets: Driving Customer Service at the Point of Sale

Service SecretsIn any economy, successful restaurant operators focus on key revenue drivers, and consistent exemplary customer service is one of those keys. Read more

New Insight into Sales and Delivery Performance: Customer Data Heat Maps

DeliveryOne advantage of a delivery POS system is reporting that gives you insight into your delivery operation and helps you target marketing efforts. SpeedLine LiveMaps takes customer and delivery performance reporting to a new level, with color-coded heat maps. Read more

Part 6 – Growth & Expansion: Keeping Your Eyes Open and Your Ears Alert

Eyes open, ears alert!In the last installment of our series on growth and expansion for your restaurant business, we look at one of easiest tasks to accomplish: Listen, and take note. Keeping on top of industry trends—whether you implement them or not—is just as important as building profit. Read more

SpeedLine User of the Month: Pizza Pirates—Focus on Menu Flexibility

Pizza PiratesThis month, we are featuring SpeedLine user Pizza Pirates, a family owned and operated 3-store chain in California. With a fourth location opening up soon, Pizza Pirates has dominated the pizza market in their area, and don’t plan on stopping!

An interview with SpeedLine user David Kenney: Pizza Pirates – Glen Avon, Ontario, and Pomona CA.

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Introducing SpeedLine 7.1: New maintenance release adds receipt emailing, new driver pay reporting, other features

Upgrade to SpeedLine 7.1In a new maintenance release, SpeedLine introduces several key enhancements to SpeedLine 7. Read more