In 2002, Cory and a friend dove head first into the restaurant business, purchasing a belly-up pizzeria on a whim. A year and half later, when his friend went on to film school, Cory bought out his share. With almost no experience in the industry, Cory relied on gut instinct, an acute business sense, drive, and eventually a SpeedLine point of sale system. Two Guys and a Pizza Place has been celebrating success ever since.
Have you ever stopped to think about all the information that is stored on your POS system? Customer records, tickets, employee information—how much would your business be affected if it all disappeared?
Backing up your restaurant POS data is an important part of your regular system maintenance. Not backing up your data regularly can be costly to your business.
SpeedLine includes a tool called Hot Backup. Working behind the scenes, Hot Backup protects against hardware failure and human error by automatically backing up your data from one station to another.
For many operators, the margin pressure has been too much. The survivors have compensated by tightening their belts and raising prices.
Clearly, a strategy for increasing menu pricing while maintaining demand is critical for any restaurant company interested in improving results in this market.
One advantage leading chains have over many smaller concepts is better insight into performance at any store, across a region, or chain-wide. They also save time and money by administering menus, enterprise POS settings, and security from head office.
Today, smaller multi-unit operations are beginning to use the same types of enterprise reporting and central management tools to compete.
There are two marketing statistics you never want to lose sight of: 80% of your sales come from 20% of your customers, and you'll spend 7 to 10 times more to win a new customer than to increase sales from an existing customer.
By targeting offers to existing customers, you can increase revenue for the long term.
With the SpeedLine Sales Mix, you can test drive price changes or inventory settings without affecting your current menu setup. Easily compare food cost with selling price, or project the impact of a price change or cost increase on a typical day’s gross sales.
It’s a New Year, and for most of us, a time for reflection and planning. We all want to start fresh, with new ideas and new perspectives. And for restaurant operators and service providers, there’s no better time than now to look at technology trends that may spell change—and opportunity—in the coming year.
Technology is on trend for 2015: