On Point: the restaurant technology blog

Make/Ready/Discard: Managing Stock on Hand

Posted by Elizabeth Kelly on Wed, May 23, 2018 @ 11:05 AM

Take a minute to step into the shoes of your employees. Working once or twice a week part-time, and starting part way through the day, your staff don’t necessarily know how long prepped food has been sitting. Only proper communication can ensure they know what ingredients are good to use, and which ones aren’t.

Print make/ready/discard (MRD) slips from your POS system to label each prep item with the date it was made, when it is ready to be used, and when it needs to be discarded.

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Topics: food cost, food costs, Insights and Best Practices, Inventory, inventory management, Make-ready-discard, Managing stock, MRD slips, portion control

Increase Your Restaurant Profits Through Non-Labor Cost Control

Posted by Elizabeth Kelly on Thu, Aug 03, 2017 @ 08:08 AM

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.

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Topics: food cost, food costs, Insights and Best Practices, Inventory, loss prevention, portion control, Restaurant Management, restaurant management

Restaurant Management: 4 Tips for Creating a Profitable System in Your Restaurant

Posted by Jennifer Wiebe on Thu, Dec 08, 2016 @ 08:12 AM

You can create lean and profitable systems in your restaurant by fine tuning the systems you have in place. Manage money and margins with these four key controls.

 

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Topics: cash limits, Enterprise, fingerprint sensors, food cost, How-to, Insights and Best Practices, loss prevention, pizza POS, point of sale, Restaurant Management, restaurant management, restaurant technology, SpeedLine Customers, SpeedLine POS

5 Ways Your POS can Help Prepare for the Holiday Rush

Posted by Lisa Siddons on Wed, Nov 30, 2016 @ 10:11 AM

The holiday season is upon us, and for most restaurants, that means an uptick in business over the next month. Hungry holiday shoppers create an opportunity to turn new guests into regulars. But the key is in the preparation. Rushed visitors won’t be impressed if their order is late or out of stock. Or if staff are harried and unfriendly.

Here are five ways you can use the tools in your point of sale system to take full advantage of the increased sales volume.

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Topics: Catering, Customer Service, food cost, food costs, How-to, Industry Experts, Insights and Best Practices, Inventory, Listening to your Customers, Online Ordering, online ordering, pizza POS, point of sale, POS choice, Restaurant Management, restaurant management, Restaurant Marketing, restaurant marketing, restaurant POS, restaurant technology, SpeedLine Customers, SpeedLine POS, SpeedLine user, Uncategorized

Performance Reports Paint a Picture of Pizzeria Operations and Profitability

Posted by Tricia Hoy on Wed, Jul 27, 2016 @ 10:07 AM

Do you know what your slowest-selling pizzas are? Which server sold the most during the last shift? How long it took for your pizzas to get out-the-door last Friday night? Knowing what’s hot and what’s not can be a key to profitability for your pizzeria.

The sales reports in your point of sale system help eliminate the guesswork. Understand what you need for stock, prep, and labor for every shift.

Check out these five key restaurant performance reports to streamline operations and increase profit:

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Topics: Customer Service, Delivery, delivery zones, food cost, food costs, Growth, How-to, Industry Experts, Insights and Best Practices, Listening to your Customers, pizza POS, point of sale, Restaurant Management, restaurant management, restaurant POS, SpeedLine Customers, SpeedLine POS

From the Archives: Restaurant Operations: 3 Ways to Go Green while Saving Green

Posted by Lisa Siddons on Mon, Jul 18, 2016 @ 07:07 AM

"Going green" always seems to be in the news, but is it a viable option for your restaurant business? Many operators find it not only makes for good press and creates goodwill with environmentally-conscious customers, but it also saves them money.

Today we look at a few simple strategies for green restaurant operations—and how they can pay off:

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Topics: delivery, Delivery, delivery fees, delivery zones, food cost, food costs, go green, How-to, Insights and Best Practices, pizza POS, point of sale, Restaurant Management, restaurant management, SpeedLine Customers, SpeedLine users

The True Cost of Cheese: Tracking Stock on Hand

Posted by Tricia Hoy on Thu, Jul 14, 2016 @ 14:07 PM

What is the first ingredient that comes to mind when you hear the word pizza? Dollars to doughnuts, or should I say pizza wheels, it’s cheese. Although mozzarella continues to be the mainstay for pizza, the pizza industry has seen a rise in new favorites. Here are a few to tease your taste buds:

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Topics: food cost, How-to, Industry Experts, Insights and Best Practices, Inventory, menu management, pizza POS, POS choice, Restaurant Management, restaurant management, restaurant POS, restaurant technology, SpeedLine Customers, Theft and Security

The Secrets of Pizza & Delivery POS

Posted by Jennifer Wiebe on Thu, Jun 09, 2016 @ 07:06 AM

There is no shortage of POS systems on the market. New vendors pop up every year, and more go out of business. But only a few of the restaurant POS systems on the market have the capacity to handle the unique requirements of a pizza and delivery operation.

Unfortunately, the difference between features on a checklist and wheels to the road capability in a working restaurant system may not be apparent until the system is in place—and failing.

As a result, it’s easy to choose unwisely, and too many restaurant operators learn the hard way.

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Topics: Customer Service, food cost, How-to, Industry Experts, Insights and Best Practices, Inventory, menu management, menu pricing, pizza POS, point of sale, Restaurant Management, restaurant management, restaurant POS, restaurant technology, SpeedLine Customers, SpeedLine POS, SpeedLine user, Uncategorized

3 Tips to Boost Summer Sales in Your Pizzeria

Posted by Tricia Hoy on Thu, Jun 02, 2016 @ 07:06 AM

Summer is almost here, and customers might be turning to their barbecues more frequently now that the weather is warmer. Has this got you thinking about sales in your pizzeria?  No matter what the weather has in store, pizza continues to be a popular choice for consumers, with sales in the pizza industry exceeding $38 billion dollars, according to PMQ’s 2016 Pizza Power Report. So forge ahead with these 3 tips to keep customers coming to your pizzeria this summer:

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Topics: customer loyalty, Customer Service, Enterprise, food cost, food costs, How-to, Insights and Best Practices, Listening to your Customers, pizza POS, Restaurant Management, restaurant management, Restaurant Marketing, restaurant marketing, SpeedLine POS

Avoiding Menu Bloat: The Bottom-Line Value of a Lean, Mean Menu

Posted by Jennifer Wiebe on Mon, Feb 29, 2016 @ 07:02 AM

Falling into the trap of adding more items to your menu for variety alone can be damaging to your bottom line. The trouble with big menus is that unprofitable items can lurk unnoticed.

Menu items that aren’t moving cost you money every day in stocking, storage, and potentially spoiled ingredients. Not only that, but a bloated menu can slow down customer decision making and decrease kitchen efficiency.

Let’s break that down.

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Topics: Customer Service, food cost, food costs, How-to, Insights and Best Practices, Listening to your Customers, menu management, menu pricing, pizza POS, point of sale, Restaurant Management, restaurant management, restaurant POS, Restaurant Technology, Services, SpeedLine Customers, SpeedLine POS, SpeedLine user, Uncategorized

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