On Point: the restaurant technology blog

SpeedLine User of the Month: Cory Medd, Two Guys and a Pizza Place

Posted by Tricia Hoy on Thu, Jan 29, 2015 @ 09:01 AM

Winner of Canada’s Chef of the Year in 2008 and Canada’s Best Pizza in 2012, Two Guys and a Pizza Place owner, Cory Medd, knows a thing or two about pizza.

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.

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Topics: Cory Medd, Restaurant POS Case Studies, Restaurant Technology, SpeedLine POS News, SpeedLine user of the month, Two guys and a pizza place

Protecting your POS Data: Creating a Backup Strategy

Posted by Tricia Hoy on Tue, Jan 27, 2015 @ 14:01 PM

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.

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Topics: How-to, Industry Experts, Insights and Best Practices, point of sale technology, pos back up, protecting POS data

Changing things Up: Menu Work Strategy and Precautions

Posted by Tricia Hoy on Mon, Jan 19, 2015 @ 08:01 AM

Restaurant margins are tight, and with food costs rising, it can be a daily battle to keep prices fair while maintaining a healthy profit margin.

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.

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Topics: How-to, Industry Experts, Insights and Best Practices, menu pricing, menu strategy, Restaurant Management, Restaurant Technology, sales mix

Enterprise POS for Pizza & Delivery: Technology Levels the Playing Field

Posted by Tricia Hoy on Fri, Jan 16, 2015 @ 08:01 AM

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. 

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Topics: Enterprise, Enterprise POS, Industry Experts, Restaurant Technology, SpeedLine POS News

Smarter Restaurant Operations: Recovering Lapsed Customers

Posted by Tricia Hoy on Mon, Jan 12, 2015 @ 08:01 AM

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.

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Topics: Database Marketing, How-to, Industry Experts, Insights and Best Practices, lazy customers, Restaurant Marketing, targeted email

Reviewing prices? Using the SpeedLine Sales Mix for Price Modeling and Cost Analysis

Posted by Tricia Hoy on Thu, Jan 08, 2015 @ 09:01 AM

Want to know the actual cost to make each pizza and entrée, and calculate the food cost percentage for each item on your menu? What would be the practical impact of a price change on revenue?

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.

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Topics: food cost, How-to, Industry Experts, Insights and Best Practices, menu pricing, Restaurant Management, sales mix

Technology Trends Shaping the Restaurant Industry for 2015

Posted by Tricia Hoy on Mon, Jan 05, 2015 @ 07:01 AM

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:

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Topics: Industry Experts, Insights and Best Practices, Restaurant Management, Restaurant Technology, restaurant technology trends

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