How are you different from your competition? Do you pride yourself on a unique menu or dining experience? Positioning a restaurant concept for growth is critical to your long-term success. Continue reading for Part 1 of a new series on Restaurant Growth and Expansion, “the quest to be dramatically different.”
Started planning your marketing campaigns and promotions for summer yet? It’s coming up fast! Read on for promotional and database marketing tips to stay profitable this summer.
In Part 2 of a series for new independent and franchise operators, we’re taking a look at some common mistakes that are easily made, and what you can do to avoid them in your new restaurant. Read on for 7 tips to help you start things off right.
For any new restaurant owner, marketing your brand can pose a daunting challenge. With so many different roads to take, how do you get the best value without over-committing? Read on for Part 1 of our new operator series: Marketing tips for the new operator.
From yesterday's issue of POS Quick Tips: a 10-step system for profitable labor planning and management. “If I don’t pay attention to my expenses, I just don’t make money,” commented Figaro’s Italian Pizza franchisee and SpeedLine POS user Andy Lanz in an article in Pizza Today a while back. Keep reading for practical advice on using a point of sale system to keep labor costs in check.
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