From July, 2014

Keeping up with Technology: Point of Sale Investment for your Future

OpenArchitecture (2)With the breakneck pace of change in new technology, choosing the right POS system requires you to look into your future. No one wants to risk a technology investment that could limit their options as they grow.

While innovation is a gamble, it is becoming a necessity in this business. Your restaurant guests are driving the need to innovate—in many cases, starting with web and mobile ordering. Read more

The Skinny on Over-Portioning: Saving $ on Food Costs

The Skinny on Over-Portioning: Saving $ on Food CostsPizza 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

SpeedLine User of the Month: Red’s Savoy Pizza

s-Savoy-Window-ClingThis month, we introduce SpeedLine user Red’s Savoy Pizza. With 10 locations in Minnesota and 2 more in Nebraska and Wisconsin, “Red’s” has been serving great tasting pizza since its first location opened in back in the ‘60s.

An Interview with Reed Daniels, Director of Marketing, Red’s Savoy Pizza on the growing chain’s expansion plans with SpeedLine POS: Read more

On Point Grand Re-Opening

Blog_Image courtesy of Stuart Miles FreeDigitalPhotos.netOn Point Grand Re-Opening

It looks a little different around  here, doesn’t it? Welcome to the new On Point!

For three years, On Point has served up POS tips and best practices, customer insights, and articles on other restaurant and technology topics. Read more

The Connected Restaurant: Why “Open Architecture” is Key in Point of Sale Software

POS-expansionOne theme that came out at last year’s National Restaurant Association show was that restaurant operators were looking for their POS systems to integrate with the technologies they wanted. Open architecture was high on restaurant chain wish lists, and leading technology vendors whose products talk to each other are making exciting things possible for connected restaurant operators.  Read more

From the Archives: Restaurant Pricing Keys – Balancing Margin and Guest Value for Maximum Profit

Restaurant Pricing KeysAs a restaurant operator, you no doubt watch food costs carefully. But do you pay the same attention to menu pricing? Pricing your menu profitably is critical to the financial health of your business. Read more

Service Secrets: Driving Customer Service at the Point of Sale

Service Secrets: Driving Customer Service at the Point of SaleIn any economy, successful restaurant operators focus on key revenue drivers, and consistent exemplary customer service is one of those keys. Read more

New Insight into Sales and Delivery Performance: Customer Data Heat Maps

DeliveryOne advantage of a delivery POS system is reporting that gives you insight into your delivery operation and helps you target marketing efforts. SpeedLine LiveMaps takes customer and delivery performance reporting to a new level, with color-coded heat maps. Read more

Part 6 – Growth & Expansion: Keeping Your Eyes Open and Your Ears Alert

Eyes open, ears alert!In the last installment of our series on growth and expansion for your restaurant business, we look at one of easiest tasks to accomplish: Listen, and take note. Keeping on top of industry trends—whether you implement them or not—is just as important as building profit. Read more