Too often, we hear stories of POS vendors whose attention to service tails off shortly after the check is cut. This can leave restaurant owners scrambling to maintain their systems and get the most out of their technology investment.
If you’re shopping for a POS system or other restaurant technology, one of the important things to consider is what happens after the system is installed and paid for. Does the vendor offer ongoing support? Menu and setting management services? Online training materials? Aftermarket equipment options? Read more
Falling into the trap of adding more items to your menu for variety alone can be damaging to your bottom line. The trouble with big menus is that unprofitable items can lurk unnoticed.
Menu items that aren’t moving cost you money every day in stocking, storage, and potentially spoiled ingredients. Not only that, but a bloated menu can slow down customer decision making and decrease kitchen efficiency.
Let’s break that down. 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
The modern pizza that we know today is said to be traced back to baker and restaurant owner, Raffaele Esposito of Naples in 1889. As the legend goes, the three ingredients of the classic Margherita that started the modern day phenomenon are: mozzarella, tomatoes, and basil, coincidentally the colors of the Italian flag.
According to Inventors Expert, Mary Bellis, this pizza is named after Queen Margherita, who was visiting Esposito’s restaurant with her husband, Italian King Umberto. Pizza was then brought to North America by Italians, and the first pizzeria was opened in New York City in 1905. Read more
Buffets attract families and hungry lunchtime crowds, and can set you up to cater large parties, business meetings, and family gatherings. But managing a buffet profitably takes good information. Read more
Has your restaurant operation ever come to a grinding halt due to a technology failure? If you answered yes, then you have experienced how this impacts your speed of service and customer service. And you likely also understand how important technical support can be to the day to day operation of your restaurant.
When you choose a POS system and technical support provider for your restaurant, consider these standards: Read more
You can tap new potential for big-ticket sales to local businesses, schools, sports teams, and community organizations by extending them credit. You do this in the point of sale system by setting up house accounts for select customers. Read more
Did you know that you could set employee restrictions in your SpeedLine POS software to help manage your staff? In light of student employment during the summer holidays, now is a good time to investigate tools in your POS software that allow you to set employee restrictions. Employee restriction settings let you you manage minor employees, ensuring that you don’t inadvertently violate local labor codes, which may mandate maximum shift length, or minimum ages for serving alcohol and driving.
Employee restrictions can also be applied to all employees. SpeedLine, for instance, can alert managers with an override prompt when any employee is nearing or exceeding a restriction like maximum hours of work before overtime.
Serving customers well is a top priority for dine-in restaurant operators. A disorganized dining room can be a nightmare, but with the right tools in place, you can easily monitor table status, table turns, and wait staff performance to keep guests and staff happy while maximizing dining room efficiency. Read more
In 2013, Pizza Marketplace published the results of a survey of consumers in the US to determine the top loyalty drivers for pizza takeout restaurant concepts. While value, location, and discounts topped the responses, what surprised me was having “great-tasting food” ranked as only the sixth most important factor. Read more