This month, we are featuring TJ’s Pizza in Regina, Saskatchewan. TJ’s is a Canadian franchise concept with nine locations in Saskatchewan and Alberta.
We interviewed Melanie Guilford, owner and operator of two TJ’s pizza locations, to find out what makes TJ’s different, and how SpeedLine makes things easier. As a longtime SpeedLine user, Melanie Guilford has plenty to say about their POS, their pizza, and how she got into the business: Read more
In a delivery operation, driver pay, fees, mileage, and worker’s compensation premiums can add up to a significant part of your labor cost. This post looks at three ways you can use little-known tools in your POS to cut delivery costs. Read more
A 2013 study by GlobeSpan, BBMG, and SustainAbility, found that nearly 86% of global customers rank ingredient transparency as “very important” or “important.” Consumers want to know what’s in their food, and as we move into 2015, this trend will see even more mainstream attention. Many people are consciously eating healthier, and restaurant operators are adjusting menu offerings to accommodate them. Read more
High employee turnover is prevalent in the restaurant industry: the National Restaurant Association (NRA) estimates that the average turnover rate is 75%. The associated expense is often accepted as the cost of doing business—but a long term strategy for reducing it can have a major impact on a restaurant’s financial performance.
When you factor in the cost of recruiting, hiring, training, and shoring up employee morale, you may be surprised at the cost of high turnover. So what can you do to reduce it? Read more
The customer database is one of the most important tools for restaurant companies to keep up to date and accurate. It is the core of a delivery POS system, and with loyalty programs, even more important for overall customer satisfaction.
What is a typical customer worth to your business? You’d be surprised at how much of your profit can be credited to your repeat business if your staff stay on track. Read more
Customer service is integral for repeat business. If sales are down and morale is low, problems with customer service could be to blame. Here are 5 ways you can use the technology you already have to improve service, and keep your guests coming back. Read more
In 2011, hackers stole thousands of credit card numbers from the point of sale systems in pizzerias across the United States. This June, another major breach targeted customers of a national casual dining chain. Just last week, the Delaware Restaurant Association warned merchants of the cause of a series of attacks on restaurants in that region, and the first news of a breach at a national quick-service chain hit the wires.
The common threat?
Remote access software—the tools typically used for point of sale technical support, and sometimes by restaurant operators to manage menus or reporting off-site. Read more
From time to time, we like to take a look back. One the top reads at On Point is a post that goes back to 2010 about detecting employee theft. Studies show that employee theft is a contributing factor in a third of restaurant closures. So while admitting it could happen to you and discovering it can be disheartening, it’s necessary.
Can you afford to absorb employee theft in your restaurant? You’re probably shaking your head right now, but what may surprise you is how costly employee theft can be—and how easily it can be missed. Read more