Restaurant POS and technology news, trends, best practices.

When people talk about what their point of sale systems do for their businesses, the conversations tend to center around speed of service, cost control, efficiency, and order accuracy. But one of the fastest routes to POS payback is to put your point of sale system to work driving sales volume. Read more on how to use the tools in your POS for marketing and driving sales. 

Discipline in the chaos of the kitchen can make a big difference to a restaurant’s profitability, and portion control plays a major role. Continue reading for ways to control (and standardize) portions at the makeline for reliable food quality and a healthy profit margin.

Hands-on experience as restaurant owners and managers gives SpeedLine product and sales execs a very real understanding of what it feels like to be on the other end of a sales conversation. For SpeedLine corporate account exec David Hick, one of his pet peeves as a POS buyer was the sea of sales people who wanted to be his “partner,” but failed to deliver any real value. Read on for Dave’s view on the difference between a vendor and a partner—and why recognizing the difference is critical to making a wise technology investment.

For many people, ordering a pizza starts online. But traditional web ordering sites aren’t particularly well suited to catering orders. One of the challenges? Catering to individual preferences for business lunches and meetings. Read on for more on driving catering sales with online group ordering.

Many small businesses view point of sale technology from the perspective of cost, without considering the return on that investment. Like any good investment, your point of sale system should pay dividends. In Part 1 of this series, we focus on key cost drivers and how you can leverage your point of sale software to reign them in and save you money.