Do you use upselling or suggestive selling in your business? Only sometimes? Does it depend on who takes the order? Your POS can help you develop a more systematic upselling approach to increase average ticket totals.Say you average 30 orders a day, and on-screen upselling prompts increase the average ticket total by even $1. That's $30 more per day, or over $10,000 per year! Clearly upselling customers can pay off.
As many of us are setting our goals and resolutions for 2019, we thought it would be a good idea to share some online resources for the pizza industry. Here are our favorite online resources for pizzerias:
As 2018 comes to a close, it’s time to start looking towards 2019. 2018 was a big year in pizza delivery, with car manufacturers pairing with pizza companies to develop self driving cars, and robots making pizza. What new innovations await us in 2019?
All too soon another year has gone by. As is our tradition, we would like to take a look back on 2018 and the year’s top articles on the On Point: POS Technology Blog:
Topics: top 10 posts
This week, Pizza Marketplace released a new whitepaper on point of sale systems. Your restaurant’s point of sale system is the heart of your technology strategy, and Beyond the Point of Sale: Improving Operations Through Integration walks pizzeria owners through the operational systems that connect in to the point of sale.
In March, we released Pay@ the Door, which permits SpeedLine users to accept card-present EMV chip payments upon delivery. At the time of release, Pay@ the Door could only be used on an iOS device paired with a Bluetooth EMV PIN pad. Now, Pay@ the Door is also available for Android devices.
Topics: Pay@ the Door, technology in the restaurant, restaurant technology, restaurant technology trends, Restaurant Technology, restaurant delivery operations, restaurant delivery, pizza delivery, Delivery, delivery
In a recent post, we spoke with Previti Pizza owner Kevin Wade about his experience using SpeedLine POS in his high-volume restaurant. Located in downtown Manhattan, many of his customers are businesses. He uses house accounts to manage their orders, and invoice them at the end of the month.
Managing inventory in a pizzeria is no simple task. Inventory accounts for the second largest percentage of a restaurant’s costs, yet according to the State of Small Business Report, 39% of small business owners still manage inventory using pen, paper and spreadsheets. Some don’t even take the time to manage their inventory at all.
In January 2018, Jeff Longo opened a second NYPD Pizza Orlando location in Hunter’s Creek. After years of not offering online ordering for his delivery and takeout customers, Longo decided that his new point of sale system would have to have that option.