The end of the year means it’s time to start thinking about taxes. In the United States, the IRS Tax Code Section 179 will allow the deduction of equipment and software purchases by businesses of up to $1 million in 2018. Essentially, it will allow restaurants to deduct the entire cost of a new point of sale system or other equipment upgrades. It could also potentially increase your cash reserves.
Organizing the back of house can be a roller coaster for many pizzerias. Busy Friday nights, lunch rushes, and condensed dinner times can be the true test of the restaurant’s efficiency in the kitchen. How orders flow through the kitchen is a huge part of the challenge.
There are two popular methods for sending orders from your POS system to the kitchen:
Pizza Marketplace recently released a new guide to help pizzerias navigate the process of selecting a new point of sale system, particularly when it comes to compatibility with your restaurant.
Compatibility Matters: Meeting Your POS Match walks restaurant owners through the important considerations about the point of sale system—and their restaurant concept—before tying the knot with a compatible POS partner.
Have you upgraded your payment technology to accept EMV yet? Many pizzeria and delivery restaurant owners have been dragging their feet, as a large percentage of their sales are card-not-present deliveries. For online and delivery orders, pizzerias and delivery restaurants are being charged card-not-present fees—whether they have upgraded to EMV or not. If more than half of your payments are card-not-present, it’s hard to justify the hardware upgrades for EMV.
Upgrading or replacing your POS may be a decision you have been putting off for a while.
You’ve spent a lot of time with your POS. It’s easy to think in terms of problems and gaps—but an important step in evaluating POS systems is to clearly detail not only what you want to change, but also the capabilities and qualities you can’t live without.
Supremo’s Pizzeria founders Don and Gayle Speicher set out with the goal of providing top notch customer satisfaction while making the best product possible—Where Taste Reigns SUPREME™.
The Speichers’ son, Steve, has been integral to the success of the family business. Steve’s passion for pizza started in college when he began driving for Supremo’s Pizza. Today, he keeps his parents’ goals in mind, managing the North Hills location as well as the company’s digital marketing materials and revisions to the point of sale menu and coupons.
We caught up with Steve to find out more about Supremo’s Pizzeria and the impact the SpeedLine point of sale system has had in many different areas of their business.
A week after our return from the International Pizza Expo, we’re still digesting all that we saw and heard at this year’s big show.
Conversations with restaurant operators at the Expo are a crash course in how the industry is changing—and how it stays the same.
The radical changes that stood out to me were around mobile technology. Restaurant operators were looking for solutions for mobile order entry in the store. And flexible options to handle online orders from a surprisingly wide set of providers.
Topics: Enterprise, Industry Experts, Insights and Best Practices, International Pizza Expo, Loyalty, Online Ordering, online ordering, pizza POS, point of sale, restaurant management, Restaurant Marketing, restaurant POS, Restaurant Technology, restaurant technology, SpeedLine Customers, SpeedLine POS, SpeedLine POS News, Tradeshows
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?
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
As we get ready to head to Pizza Expo 2017 next week, we’ve been thinking about what a fantastic opportunity it is to check out new pizza and delivery-related products. If you’re looking for ideas to improve operations in your pizzeria, Pizza Expo is a great place to start.
Are you opening a new restaurant, or replacing aging equipment? Ensuring your restaurant equipment is in tip-top shape is a key factor in fine tuning operations.
These are three equipment essentials for any pizza and delivery operation:
Topics: Enterprise, How-to, Industry Experts, Insights and Best Practices, International Pizza Expo, Inventory, Online Ordering, oven, pizza expo, pizza POS, point of sale, refrigeration, Restaurant Management, restaurant management, restaurant POS, Restaurant Technology, SpeedLine Customers, SpeedLine POS
The team at SpeedLine is gearing up for the “Largest Pizza Show in the World.” International Pizza Expo will take over the Las Vegas Convention Center in less than two weeks.
Topics: Delivery, delivery fees, delivery zones, Industry Experts, International Pizza Expo, LiveMaps, pizza POS, point of sale, restaurant management, restaurant POS, restaurant technology, SpeedLine Customers, SpeedLine POS, SpeedLine user, Tradeshows, Uncategorized