Restaurant POS and technology news, trends, best practices.

Serving customers well, and at a reasonable cost, requires the proper number and mix of employees. Scheduling too many people increases labor costs, while scheduling too few can result in poor customer service that drives away business. Not too long ago, schedulers relied on guesswork and “gut instinct,” but today’s point of sale technology can accurately predict how many staff you’ll need, resulting in measurable cost savings. Continue reading for more information on controlling costs with your point of sale.

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.

A restaurant owner’s job is never done. It’s a 24/7 commitment, and perpetually vulnerable to costly errors. Over the next few weeks, we will be tackling some the more common mistakes that restaurateurs and their staff make, and giving suggestions for how to avoid them. Read on for Part 1 of our series: customer service errors that are costing you money.

Big or small, restaurant  profit drains can add up to a significant loss in your pocket. So how do you recognize them? And even better still, how do you control them? Continue Reading Part 1 of our series Controlling Profit Drains...

Last week, SpeedLine product specialist Mike Watson published a great article on the blog about menu design and improving order efficiency. His original draft was pretty epic...so we decided to split it into two posts. In this, part 2, Mike covers four more tips for optimizing your menu to improve speed of service. Continue reading...