From the Archives: Offsetting Costs with Delivery Fees

Delivery fees

Are skyrocketing food and fuel prices eating into your profits? Most pizza and delivery operations charge delivery fees to offset costs. And they’re finding most customers are willing to pay the extra charge to continue enjoying the convenience of delivery. Read more

Customer Loyalty: 7 Ways Expand Your Brand

iStock_000014853789XXsmallTo build loyalty in an age when consumers are looking online for the next place to dine out, you have to be smart about both the quality and the experience of buying your product—both in-store and online. Read more

3 Ways to Use the Restaurant POS to Cut Red Tape and Reduce Your Tax Bill

Cut red tape and save taxes3 Ways to Use the Restaurant POS to Cut Red Tape and Reduce Your Tax Bill

Government red tape is unavoidable—but did you know your POS can help you ensure compliance, simplify tax reporting, and even save money and avoid audits? Here are a few ways to get started. Read more

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

BlogHeaderImageAs 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. In another look back at an On Point favourite, we re-visit Restaurant Pricing Keys: Balancing Margin and Guest Value for Maximum Profit. Read more

Creating a Restaurant Brand: A How-to Guide

Brand_Image courtesy of Stuart Miles at FreeDigitalPhotos.netDifferentiating your restaurant from the sea of choices can be a key to building a loyal following.

Your brand is more than a logo or a name at the bottom of an ad.  While there is no secret formula, here are some of the first steps to building a unique restaurant brand that sets you apart.

Every brand has a personality, and the most successful brands create a personality and a culture that resonates with a specific target customer. Does your brand represent who you are, what you do, and what you sell—and clearly differentiate you from your competition? Read more

SpeedLine User of the Month: Cory Medd, Two Guys and a Pizza Place

IMG_4248Winner of Canada’s Chef of the Year in 2008 and Canada’s Best Pizza in 2012, Two Guys and a Pizza Place owner, Cory Medd, knows a thing or two about pizza.

In 2002, Cory and a friend dove head first into the restaurant business, purchasing a belly-up pizzeria on a whim. A year and half later, when his friend went on to film school, Cory bought out his share. With almost no experience in the industry, Cory relied on gut instinct, an acute business sense, drive, and eventually a SpeedLine point of sale system. Two Guys and a Pizza Place has been celebrating success ever since. Read more

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. Read more

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