On Point: the restaurant technology blog

Heat Maps: Using Delivery Data to Understand Your Market

Posted by Elizabeth Kelly on Thu, Mar 15, 2018 @ 09:03 AM

How much do you know about your delivery area and customers? What neighborhoods order most frequently? Which menu items are most popular?

Delivery restaurants have an advantage over other restaurant concepts: a ton of customer data that can help you define and target effective marketing promotions. To order for delivery, your customers need to supply three main pieces of information: their address, name, and order. If customers order online, chances are you also have their phone number and email address.  

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Topics: heat maps, Insights and Best Practices, Restaurant Management, Restaurant Marketing, restaurant marketing, restaurant technology

Preventing Employee Theft: A Restaurant Primer

Posted by Elizabeth Kelly on Fri, Nov 10, 2017 @ 07:11 AM

Employee theft is a problem that plagues the restaurant industry. Every manager wants to trust the people they hire, but that doesn’t mean managers and owners should be naïve to popular tactics for theft detection and prevention. Using the theft controls in your point of sale system doesn’t mean you don’t trust your staff. But it makes it much more difficult for any employees who might be inclined to abuse your trust.

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Topics: employee management, employee theft, loss prevention, Restaurant Management, webinar

Case Study: Woodstock’s Pizza Drives Growth with SpeedLine POS

Posted by Elizabeth Kelly on Fri, Nov 03, 2017 @ 13:11 PM

Running multiple locations requires insight into many small local markets, as well as information to draw broader conclusions. In a recent case study by Pizza Marketplace, Woodstock’s Pizza spoke candidly about the challenges the company faced while expanding their business. As their company grew, each location implemented different point-of-sale systems, which created headaches for analyzing data from the stores.

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Topics: case study, POS choice, Restaurant Management, Restaurant POS Case Studies, Restaurant Technology, restaurant technology, SpeedLine user

Employee Management: POS Checklist for Your New Hire

Posted by Elizabeth Kelly on Fri, Oct 06, 2017 @ 08:10 AM

When hiring new staff, advertising and selection are only half the battle. Your restaurant's stellar reputation for customer service depends on effective staff training. How are you using your point of sale system to train and prepare your new employees?

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Topics: labor management, Restaurant Management, restaurant management

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

4 Reasons to Update Your Delivery Zones

Posted by Lisa Siddons on Wed, Jul 19, 2017 @ 22:07 PM

If you’re like a lot of busy restaurant operators, your delivery zones may be “set it and forget it”—perhaps set up when your POS system was installed, but not reviewed since. If you do a lot of delivery business though, it’s worth revisiting your zone setup regularly.

Tweaking delivery zone settings doesn’t take long, and automating things like charges, taxes, and minimum order size can save you a lot of time and money in the long run.

Delivery zones help set accurate customer expectations around delivery times, and define delivery charges to recover costs.

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Topics: delivery, Delivery, delivery fees, delivery zones, Restaurant Management, restaurant management

Delivery Management: Pizza & Delivery POS Best Practices

Posted by Lisa Siddons on Thu, Jul 13, 2017 @ 07:07 AM

Is your delivery operation as efficient as it could be?

Trim delivery labor costs systematically with a point of sale system designed for pizza and delivery.

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Topics: delivery, Delivery, delivery fees, delivery zones, Restaurant Management, restaurant management

From the Archives: Savvy Summer Hiring – How to Spot the Good Students

Posted by Tricia Hoy on Wed, May 03, 2017 @ 08:05 AM

Are you fully staffed for summer? It’s that time of year when students are thinking about how they can earn some money during the summer break.

Many restaurant operators find that hiring reliable staff can present challenges on a regular basis. Hiring seasonal staff has its own unique set of challenges. Before you leap into recruiting, consider these quick tips for savvy summer hiring:

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Topics: employee management, How-to, Insights and Best Practices, pizza POS, point of sale, Restaurant Management, restaurant management, social media marketing, SpeedLine POS, student hiring, Uncategorized

Restaurant Marketing: 5 Ways to Boost Restaurant Sales

Posted by Tricia Hoy on Wed, Apr 26, 2017 @ 09:04 AM

In the restaurant business, selling your service can be as important as selling your goods. Sure, you make great pizzas—but what are your out-the-door and delivery times? Is the pizza arriving to the customer hot? And your staff: how do they measure up?

No matter how great the food is, every restaurant has room for improvement, both in customer service and in bolstering sales.

Let’s take a closer look at 5 things you can use to market your service and your food while boosting profits:

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Topics: contests, customer loyalty, Customer Service, How-to, Industry Experts, Insights and Best Practices, Listening to your Customers, menu management, point of sale, Restaurant Management, Restaurant Marketing, restaurant marketing, social media marketing, SpeedLine POS, SpeedLine user, upselling

From the Archives: Master Menus for Multi-Unit Restaurant Companies

Posted by Lisa Siddons on Wed, Mar 29, 2017 @ 09:03 AM

With most of the crew at the International Pizza Expo this week (visit SpeedLine at booth #421), we're featuring this article on master menus from the archives.

Many chains use master corporate menus to control food cost and brand consistency. By standardizing menu offerings, recipes, and portions, restaurant chains protect their margins, deliver a consistent product across multiple locations. This  streamlines IT operations.

Tastes can vary from one area to another. The leek-and-potato pizza that’s a hit in Oakland may not go over so well in Dallas. With regional differences in prices, coupons, and tastes, how do you put the concept of a corporate menu into practice?

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Topics: Customer Service, How-to, Industry Experts, Insights and Best Practices, pizza POS, point of sale, POS choice, Restaurant Management, restaurant management, restaurant marketing, restaurant POS, Restaurant Technology, SpeedLine Customers, SpeedLine user

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