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.

Did you know that by tapping into the sales data collected every day by your POS, you can drive sales, improve operations, and increase profits? 

Some of the best advice comes from firsthand experience. A part of the restaurant industry for years, as a catering chef, a restaurant manager and more, SpeedLine account executive Victor Duarte is as experienced as they come. Continue reading for three of Victor’s top tips for restaurant managers...