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
The holiday season is upon us, and for most restaurants, that means an uptick in business over the next month. Hungry holiday shoppers create an opportunity to turn new guests into regulars. But the key is in the preparation. Rushed visitors won’t be impressed if their order is late or out of stock. Or if staff are harried and unfriendly.
Here are five ways you can use the tools in your point of sale system to take full advantage of the increased sales volume. Read more
There is no shortage of POS systems on the market. New vendors pop up every year, and more go out of business. But only a few of the restaurant POS systems on the market have the capacity to handle the unique requirements of a pizza and delivery operation.
Unfortunately, the difference between features on a checklist and wheels to the road capability in a working restaurant system may not be apparent until the system is in place—and failing.
As a result, it’s easy to choose unwisely, and too many restaurant operators learn the hard way. Read more
Do you know how your restaurant sales compare day to day? As a restaurant owner, you are always monitoring operations to decrease expenses and increase profit. Beyond order entry, your point of sale system provides detailed reporting of inventory, sales, marketing, and labor performance—which all have a direct impact on profit.
By reviewing POS reports, you can get the financial facts and make informed decisions to streamline operations and increase profit. Pedro Galetti of Mozzarella de Bufala describes the impact in his pizzerias: “With SpeedLine, I can generate reports, I can do my schedules in store manager, I can control—really control—the stores,” says Galetti. Read more
It’s that time of year—a new year and a clean start in the restaurant. This is an opportunity to take stock of what you have and what you’ll need to increase productivity, streamline operations, and lower food cost.
Used consistently, your POS system’s software should help you increase restaurant profits. At Nancy’s Pizza, for example, implementing inventory software and portion controls cut food cost by 5%. Read more
Do you follow On Point: The Restaurant Technology Blog? As we wrap the year, the On Point editorial team invites you to catch up on the top 10 posts of 2015. Read more
Pizza operators understand: cheese is a killer to your bottom line, and when portioning isn’t controlled on the make-line, waste adds up quickly. Controlling food costs with proper portion control takes longer than free-handing, but the cost savings are worth the time—and your POS system can streamline the process. Read on for more about controlling food costs with portion controls.
Restaurant margins tend to be slim, so cost control is critical.
By standardizing recipes, restaurant chains protect their margins and deliver a consistent product across multiple locations. For any pizzeria, portion control is a significant factor in controlling food cost and delivering a consistent product to your guests—and your profitability relies on guest satisfaction as much as operational cost control.
So what can you do to control over-portioning? Read more
Kitchen cleanliness can affect daily operations in the kitchen. Not only will clutter, contamination, spoilage, and excessive inventory cause operational inefficiencies, but the overall reputation and brand of your restaurant stands to be compromised due to failing grades in restaurant maintenance. Read more
Does your staff keep track when food is burned or spilled? Or is it just wiped it off the counter and thrown into the garbage without a second thought? Making efforts to understand where your waste is coming from and implementing strategies to limit waste can have a positive impact on your restaurant’s profits.
Implementing these 3 steps can help limit waste production in your restaurant:
- Enlist management and employee support.
- Understand and keep records of waste.
- Evaluate your success and make adjustments as needed.
Do you know what’s happening in every area of your restaurant business? Knowledge is power, and the statistical data in your POS can provide you with new growth potential. Read more