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.

Rico researched point of sale systems, and chose to open with SpeedLine POS behind the counter. “I’ve worked with several point of sales companies over the years,” Rico says, “and SpeedLine just blows them away.”

Read Rico’s story in the SpeedLine Research Center:





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

Meeting Customer Expectations: Automated Delivery Confirmations

emailconfirmationsThe technology on your front counter can provide multiple ways to streamline business and improve customer service. We’ve already shared some ways to use your POS in Smart Operators: Great Customer Service Starts with Your Restaurant POS, but in the fall release of SpeedLine POS, we added a new method: automated delivery confirmation emails. Read more