From December, 2014

2014 Review: The Best of On Point.

On pointIt’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 Food services 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

Restaurant Operations: Labor and People Management

Social ResponsibilityFrom labor scheduling to security, performance management to training, effective employee management is critical.

Scheduling effectively.  Scheduling to meet labor targets is often the first challenge. With differences in employee availability and varying traffic, there can be a lot of guesswork involved. The result may be an inefficient schedule that’s costing you money.

Read more

Improving Results: A Restaurant Manager’s Cheat Sheet

REetaurant Manager_Image courtesy of stockimages at FreeDigitalPhotos.netFrom forecasting and scheduling to menu management and inventory, a restaurant manager’s job is never done. But the technology at the counter can help make it easier. Today, we’ve compiled a list of key things to watch to ensure an efficient and profitable day. Read more

Last Minute Restaurant Marketing Tips for The Holiday Season

pizza_delivery_Santa_framedWith the holiday season already upon us, bringing in business is a top priority for every restaurant operator. In many areas, business can be slower this time of year; wallets are tighter, and consumers are planning meals at home to save a buck or two.  Back in October, we shared some pre-season  tips for holiday  marketing with “12 More Fridays Until Christmas: Holiday Restaurant Marketing Ideas that Work.”

Plans lined up for the holiday season? Here are some last-minute tactics to step it up. Read more