Employee theft is a problem that plagues the restaurant industry. Every manager wants to trust the people they hire, but that doesn’t mean managers and owners should be naïve to popular tactics for theft detection and prevention. Using the theft controls in your point of sale system doesn’t mean you don’t trust your staff. But it makes it much more difficult for any employees who might be inclined to abuse your trust.
Running multiple locations requires insight into many small local markets, as well as information to draw broader conclusions. In a recent case study by Pizza Marketplace, Woodstock’s Pizza spoke candidly about the challenges the company faced while expanding their business. As their company grew, each location implemented different point-of-sale systems, which created headaches for analyzing data from the stores.
When hiring new staff, advertising and selection are only half the battle. Your restaurant’s stellar reputation for customer service depends on effective staff training. How are you using your point of sale system to train and prepare your new employees?
When restaurant revenue takes an unfortunate turn for the worse, owners often scramble for a response and resort to cost cutting. But cost cutting is a knee-jerk reaction. It’s not a long-term solution.
So what do you do instead?
Avoid rash action, and instead practice ongoing cost control. Read more
If you’re like a lot of busy restaurant operators, your delivery zones may be “set it and forget it”—perhaps set up when your POS system was installed, but not reviewed since. If you do a lot of delivery business though, it’s worth revisiting your zone setup regularly.
Tweaking delivery zone settings doesn’t take long, and automating things like charges, taxes, and minimum order size can save you a lot of time and money in the long run.
Delivery zones help set accurate customer expectations around delivery times, and define delivery charges to recover costs. Read more
Is your delivery operation as efficient as it could be?
Trim delivery labor costs systematically with a point of sale system designed for pizza and delivery. Read more
With the steady increase in tourists, foot traffic and outdoor events, the summer season can be huge for many restaurants—while others find summer to be a sales challenge, with barbecues and sunny weather keeping guests at home (or at the beach). We’ve put together some promotion ideas to help you capitalize on this time of year to make the most of the summer season.
Are you fully staffed for summer? It’s that time of year when students are thinking about how they can earn some money during the summer break.
Many restaurant operators find that hiring reliable staff can present challenges on a regular basis. Hiring seasonal staff has its own unique set of challenges. Before you leap into recruiting, consider these quick tips for savvy summer hiring: Read more
In the restaurant business, selling your service can be as important as selling your goods. Sure, you make great pizzas—but what are your out-the-door and delivery times? Is the pizza arriving to the customer hot? And your staff: how do they measure up?
No matter how great the food is, every restaurant has room for improvement, both in customer service and in bolstering sales.
Let’s take a closer look at 5 things you can use to market your service and your food while boosting profits: Read more
With most of the crew at the International Pizza Expo this week (visit SpeedLine at booth #421), we’re featuring this article on master menus from the archives.
Many chains use master corporate menus to control food cost and brand consistency. By standardizing menu offerings, recipes, and portions, restaurant chains protect their margins, deliver a consistent product across multiple locations. This streamlines IT operations.
Tastes can vary from one area to another. The leek-and-potato pizza that’s a hit in Oakland may not go over so well in Dallas. With regional differences in prices, coupons, and tastes, how do you put the concept of a corporate menu into practice? Read more