How important are Millennials in your restaurant marketing strategy?
With more than 80 million people born between 1977 and the mid 1990’s in the United States, Millennials are said to be the most influential audience since the baby boomers. In fact, according to the National Restaurant Association, “Millennials—also known as Generation Y and Generation Now—are a large and diverse market with significant spending power.” Confident, expressive, optimistic, and ready to change the world. Millennials are a group that think and behave different from other generations. Read more
Come down and visit SpeedLine Solutions and regional reseller Pure POS at Mid-America Restaurant Expo this Sunday, January 29th and Monday, January 30th.
The expo will be held at the Greater Columbus Convention Center. Doors will be opening at 10:30 am.
In the field: Milo Buckingham – Papa Murphy’s Canada
Restaurants typically rely on their point of sale vendor for installation and support services. But some chains take the extra step to help franchisees cut costs by certifying their own staff to handle POS installations, training, and in some cases technical support. Read more
Looking back, 2016 was an amazing year for innovation in restaurant technology. EMV rollouts and a range of new digital payment options drove major changes in payment processing for many restaurant brands. Online ordering continued to grow at an exponential rate. And we’ve seen a range of new developments in delivery—from third-party services to delivery by drone.
The top 10 most popular 2016 On Point posts offered insights into ways you can leverage restaurant technology (and the point of sale system in particular) to streamline operations and boost restaurant profit. Read more
Is your quick service restaurant meeting the growing technology demands of your guests? Here are several ways you can use and enhance your point of sale system. Maximize operational efficiency in your QSR or fast casual restaurant: Read more
Recession-proof? Are you prepared to weather an economic downturn—and even grow through it?
Join us this Tuesday, November 1, at 11 a.m. EDT, for a live technology webinar. Learn how you can prepare in the good times to tighten up systems, shore up reserves, and prudently invest in your business. So when the bad times come—you’ll be prepared to weather them, and even grow despite them. Read more
Only two and a half weeks until one of the biggest pizza delivery days of the year: Halloween is just around the corner. On any given day, pizza delivery comes with a set of challenges. As recent news stories attest, pizza delivery in some areas can be a dangerous job. While most orders are legitimate, delivery drivers travel alone to strangers’ homes, and carry cash. That can leave them vulnerable to theft or worse.
And on the spookiest day of the year, there may be extra challenges for delivery drivers. Here are a few strategies to keep your drivers safe this Halloween. Read more
How important are your best customers? According to Lindsay Kolowich of HubSpot, “it costs your business about 5-10X more to acquire a new customer than it does to sell to an existing one.” Added to that, Kolowich goes on to say that “your current customers spend 60% more than new customers.” So how do you keep your best customers coming back to your restaurant? Reward programs Read more
Did you know that the top five pizza ordering holidays are just around the corner? According to Fortune Magazine, after the Super Bowl, Thanksgiving Eve is one of the biggest pizza holidays, followed by New Year’s Eve, Halloween, and Valentine’s Day.
During this busy season you’ll want to prepare your staff to ensure your customers are receiving exceptional service. That means putting extra controls in place during the rush for managing employees.
Is employee theft something you have experienced in your pizzeria or QSR? If you think it can’t happen to you, think again! According to Fast Casual, a study by the National Restaurant Association estimates that internal theft is responsible for 75 percent of inventory shortages and losses of close to four percent of restaurant sales. Three-quarters of employees steal from the workplace at least once, while half steal repeatedly. Those employees are not all stealing cash. Theft can also come in other forms: staff abusing discount codes, treating themselves or friends to food and beverages, or cheating the time clock. Read more