ON POINT: The Restaurant Technology Blog

Restaurant POS and technology news, trends, best practices.

Restaurant POS and technology news, trends, best practices.

From the pizza POS experts at SpeedLine.

 


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Mar
6
Thu
Posted By Carmen Vogel on Thursday, March 06, 2014

StoreManagerMagnified

Knowing your numbers gives you new insight to make the changes in your restaurant business that can drive profit and growth. Continue reading for tips on using point of sale reports to improve restaurant performance.

 



Apr
4
Thu
Posted By Carmen Vogel on Thursday, April 04, 2013

pizza_5

The two largest expenses any restaurant incurs are labor and inventory. The right POS system should add a new level of control in both areas. Today, we look at how prep planning based on sales forecast and history can help you control food cost and minimize waste.

 



Jul
30
Mon
Posted By Carmen Vogel on Monday, July 30, 2012

pizza-buffet-3

On continuing drought news last week, the USDA predicted a 2.5–3.5% percent rise in food prices in 2012 and another 3–4% in 2013. The Dairy & Food Market Analyst predicted another 13% increase in wholesale cheese prices by November. This is bad news for restaurant operators—perhaps most notably for pizza chains with value-priced buffets. Managing a buffet forecast, prep, and rotation is a science, and food costs tend to run higher than other concepts, primarily due to waste. Without careful management, even a wildly popular buffet can produce borderline profits. Read on for how your point of sale system can help you manage an efficient and profitable buffet.

 



Apr
5
Thu
Posted By Jennifer Wiebe on Thursday, April 05, 2012

speedline-restaurant-pos-systems

Choosing a point of sale system can be challenging for any restaurant company. A POS partner can have a major impact on your business over the long term, so understanding your business needs is the first step. Your requirements may differ from your competition, but these eight POS features will influence profitability for any restaurant business. 

 



Feb
16
Thu
Posted By Carmen Vogel on Thursday, February 16, 2012

food cost

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.




Posts Tagged inventory in blog Restaurant Technology   - www.speedlinesolutions.com

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Authors

 

Jennifer WiebeJennifer Wiebe

Executive Editor

 


Carmen McCombieCarmen Vogel

Managing Editor

  


 Lisa SiddonsLisa Siddons

Contributing Editor

 


Jay Daunheimer

Contributing Author

 

On Point is developed and maintained by SpeedLine Solutions Inc.

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