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.
In Part 2 of our series on the unique requirements of pizza and delivery point of sale, we dig into the professional service requirements of a pizzeria or delivery restaurant. Keep reading for more on pizza delivery capabilities including caller ID, order recall, and integrated online ordering.
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.
Controlling food costs is an ongoing challenge for every pizza and delivery restaurant operator.From food waste, to theft, to over portioning, many factors influence overall food costs. The right point of sale system can give you a new level of control over many of these factors. Read on to see how to control food costs with your pizza POS.
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