The two largest expenses any restaurant incurs are labor and inventory. The right POS system should add a new level of control in both areas. Today, we look at how prep planning based on sales forecast and history can help you control food cost and minimize waste. Read more
In a pizza-makers discussion forum the other day, I read a post by a restaurant operator who put out a radio ad thanking local suppliers. The ad didn’t mention a specific pizza or price promotion, but the subtle implication was that a) they make their product using fresh, local ingredients, and b) buying from local vendors (like their friendly local pizza shop) is a good thing to do. Read more
A busy start to the International Pizza Expo today. Thank you to all the customers and prospective customers who visited the SpeedLine booth. We look forward to this annual opportunity to see so many of you at once, show you what’s next in point of sale, and learn more about the new developments and challenges in your restaurants.
Some of our best new product ideas come from conversations at this show. Read more
While my colleagues were kept busy talking with customers and prospective customers in the SpeedLine booth at Pizza Expo, my assignment was to roam the show collecting seminar notes, pictures, video, and free food samples (ok, I assigned myself that last one). After the show, I interviewed our booth staff for their impressions of what operators want in today’s POS systems.
As always, the SpeedLine staff at Pizza Expo fielded many questions on controls for labor and food costs, inventory, and security. But this year, some new trends emerged. Read more
SpeedLine will once again be exhibiting at the International Pizza Expo in Las Vegas next week. Will you be there? The largest and longest-running trade show serving the pizza industry is now in its 29th year. From restaurant operations and marketing seminars to the latest in restaurant technology—and delicious food to taste—Pizza Expo is the Big Show for pizza. Read more