On Point: the restaurant technology blog

Restaurant Management: Is Franchising Right for Your Business?

Posted by Tricia Hoy on Mon, Aug 31, 2015 @ 08:08 AM

Considering franchising? Before you pursue the opportunity, there is a great deal of research required to understand the markets you are targeting, franchising costs, and legal requirements, to name a few.

Before you make the decision to grow your brand through franchising, carefully weigh the benefits and risks:

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Topics: customer data, Enterprise, Growth, How-to, Insights and Best Practices, Listening to your Customers, pizza POS, point of sale, Restaurant Management, restaurant management, restaurant POS, Restaurant POS Case Studies, SpeedLine Customers, SpeedLine POS, SpeedLine user, SpeedLine users, Uncategorized

Restaurant Marketing: 3 D’s for an Effective Coupon Strategy

Posted by Courtney de Wolde on Thu, Aug 27, 2015 @ 08:08 AM

Have you ever tried a new restaurant because you had a coupon?

Everyone likes to save money—and 92% of consumers use coupons, creating $8 billion in revenue in the United States alone. Some restaurant operators shun them entirely, worried they may cheapen their brand and attract bargain-oriented customers. And some use them unwisely—giving away too much profit.

But employed strategically, coupons may be one way to create awareness and drive sales for your restaurant.

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Topics: customer data, customer loyalty, Customer Service, Database Marketing, food cost, food costs, Growth, How-to, Insights and Best Practices, Listening to your Customers, menu pricing, pizza POS, point of sale, Restaurant Marketing, restaurant marketing, restaurant POS, SpeedLine Customers, SpeedLine POS, SpeedLine user, SpeedLine users, Uncategorized

Restaurant Operations: Survival Tips for the New Restaurant

Posted by Courtney de Wolde on Mon, Aug 24, 2015 @ 08:08 AM

A love for cooking and good food is great, but it isn’t enough to keep a new restaurant afloat. Did you know that about 60% of independent restaurants fail in their first year? So how do you become part of the 40% that make it?

Here are 4 critical factors to consider before opening a new independent restaurant or franchise:

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Topics: customer data, Customer Service, Database Marketing, employee management, How-to, Industry Experts, Insights and Best Practices, Listening to your Customers, menu pricing, pizza POS, point of sale, Restaurant Management, restaurant management, Restaurant Marketing, restaurant marketing, restaurant POS, SpeedLine Customers, SpeedLine POS, SpeedLine user, SpeedLine users, Uncategorized

Employee Management: Communicate with Confidence with In-Store Messaging

Posted by Tricia Hoy on Thu, Aug 20, 2015 @ 08:08 AM

Scheduling changes and staff reassignments can cause communication gaps in a restaurant. Getting the right information to staff on different shifts, or to staff in a particular department or job, can sometimes be hit or miss. The internal messaging tools in your point of sale system can relieve these problems.

In the SpeedLine POS, for instance, managers have the option to send messages to all staff, to staff in certain departments or jobs, or to individual employees.  For example, if you had to remind a driver to bring in proof of insurance renewal, you could send the individual a direct message.

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Topics: Customer Service, employee management, How-to, Insights and Best Practices, point of sale, Restaurant Management, restaurant management, restaurant POS, SpeedLine Customers, SpeedLine POS, SpeedLine users, Uncategorized

Restaurant Marketing: New Opportunities with Delivery Confirmation Emails

Posted by Tricia Hoy on Mon, Aug 17, 2015 @ 08:08 AM

Instant, personalized communication is quickly becoming a customer expectation. If you deliver, chances are you could increase customer satisfaction and loyalty, and spend less time on customer call-backs, by adding delivery confirmation emails.

A delivery confirmation email from the POS system is an automatic notification to customers at the time of dispatch that their order is on the way, and more important, when they can expect it.

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Topics: Customer Service, delivery, Delivery, delivery zones, How-to, Insights and Best Practices, live maps, mobile ordering, Online Ordering, online ordering, pizza POS, point of sale, restaurant, Restaurant Marketing, restaurant marketing, SpeedLine Customers, SpeedLine users, Uncategorized

Restaurant Operations: 5 Benefits of Having a Kitchen Display in Your Restaurant

Posted by Tricia Hoy on Thu, Aug 13, 2015 @ 08:08 AM

Like the conductor to an orchestra, a kitchen display can help manage your food prep and streamline operations in your kitchen.

How it Works

A typical kitchen display setup includes one or more LCD displays, a digital controller and bump bar, and software to control it all (such as SpeedLine partner, ConnectSmart Kitchens from QSR Automations). Once an order is entered in the POS terminal, menu items to make for each ticket are routed automatically to the kitchen display screens at the specified prep stations or make line, in priority sequence. Once an item is completed, a bump clears it from the screen. Kitchen automation software also sets up you to customize the display attributes of every item and order. Highlight an item and order details with user-defined colors, fonts, and font formatting.

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Topics: csk, Customer Service, How-to, Industry Experts, Insights and Best Practices, kitchen display, pizza POS, point of sale, Restaurant Management, restaurant management, restaurant POS, restaurant technology, SpeedLine Customers, SpeedLine user, Uncategorized

Restaurant Operations: Reduce Waste with Inventory Management

Posted by Courtney de Wolde on Mon, Aug 10, 2015 @ 08:08 AM

Does your staff keep track when food is burned or spilled? Or is it just wiped it off the counter and thrown into the garbage without a second thought? Making efforts to understand where your waste is coming from and implementing strategies to limit waste can have a positive impact on your restaurant’s profits.

Implementing these 3 steps can help limit waste production in your restaurant:

  •         Enlist management and employee support.
  •         Understand and keep records of waste.
  •         Evaluate your success and make adjustments as needed.
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Topics: employee management, food cost, food costs, How-to, Industry Experts, Insights and Best Practices, Inventory, pizza POS, portion control, restaurant, Restaurant Management, restaurant management, SpeedLine POS, Uncategorized

Restaurant Operations: Planning a Successful POS Rollout

Posted by Tricia Hoy on Fri, Aug 07, 2015 @ 08:08 AM

Upgrading a point of sale system across multiple locations introduces new complexity. One common stumbling block for new rollouts is the potential for disruptions of service. A proven migration plan can help bridge the gap during the transition.

When Papa Gino’s decided to replace the proprietary UNIX-based POS software the company had been developing for 20 years across all 273 Papa Gino’s Pizzeria and D’Angelo Grilled Sandwiches restaurant locations, IT Director Debbie Kulka’s #1 challenge was business continuity:

“Our first goal was to upgrade our technology without disrupting operations or management functions,” Kulka says. “Throughout the entire rollout, even while we were running the existing POS system in some locations and SpeedLine POS in others,” Kulka adds, “we needed all our reporting and business analytics to carry on seamlessly.”

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Topics: Customer Service, How-to, Industry Experts, Insights and Best Practices, pizza POS, point of sale, Restaurant Management, restaurant management, Restaurant POS Case Studies, SpeedLine Customers, SpeedLine POS, SpeedLine users, Uncategorized

Restaurant Management: Be Proactive in Reducing Labor Costs

Posted by Tricia Hoy on Tue, Aug 04, 2015 @ 10:08 AM

Did you know that both under and overstaffing can be detrimental to your restaurant operations?  When your restaurant is understaffed, labor levels are not meeting the demands of your busy restaurant, and your customers are probably not receiving the best standard of service. On the other hand, when your restaurant is over staffed, productivity goes down, and your labor costs skyrocket.

Following closely behind food and beverage costs, labor is typically the second highest cost in operating a restaurant. Although quick-service and fast casual restaurants often realize lower labor costs, according to a study by the National Restaurant Association, a typical full-service restaurant spends about one third of its sales revenue on labor, including front- and back-of house-positions.

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Topics: Customer Service, employee management, How-to, Insights and Best Practices, pizza POS, point of sale, restaurant, Restaurant Management, restaurant management, restaurant POS, Restaurant POS Case Studies, SpeedLine Customers, SpeedLine POS, SpeedLine user, Uncategorized

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