On Point: the restaurant technology blog

Restaurant Operations: 5 Tips to Successful Staff Contests

Posted by Tricia Hoy on Mon, Sep 07, 2015 @ 08:09 AM

Sales contests can boost sales and engage and motivate staff at the same time. Higher sales and lower turnover? Sign me up.

Contests are easy to implement and track using your POS system. Try designing contests that drive sales, encourage creativity in the kitchen, or reward staff for cutting costs. An employee contest can be a great way to increase sales of high margin items such as breadsticks, wings, desserts, and beverages.

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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 Case Studies, sales mix, SpeedLine Customers, SpeedLine POS, SpeedLine user, Uncategorized

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

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

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