New technology doesnt have to mean endless investment. POS systems are available now that integrate Web and mobile apps, offer real-time management tools and are scalable to meet the evolving needs of a restaurant.
An effective salesmanship training program can help offset declining customer counts and sales. Suggestive selling, add-on selling and up-selling of high profit menu items can add 5% to 10% to your check average.
Fast Casual Executive Summit Keynote Address. Download the slides from presentations given by:
Paul Barron, Publisher and Founder FastCasual.com/
Dean Lindsay, Professional Speaker and Author The Progress Agents at the Fast Casual Executive Summit 2009.
Industry leaders share ways to capitalize on financial business models.
Download the slides from presentations given by:
Louis J. Basile Jr., Wildflower Bread Company/
Jim Greco, Bruegger's Enterprises, Inc./
Larry Reinstein, Fresh City at the Fast Casual Executive Summit 2009.
Having good employees makes the difference between a good business and great business, but the employee-selection process can be loaded with challenges. This special report, sponsored by College Station, Texas-based iiX Employment Screening Services, will highlight the services available for hiring and retaining quality employees.
Tipping continues to be an aspect of the restaurant industry worth around $40 billion a year**.
However, in the last few years, there have been surprising changes in tipping trends in fast casual dining and casual dining restaurants. We surveyed workers to get their opinions on the future of tipping.
Table Tracker is a table location system that helps fast-casual restaurants identify where guests are sitting. Instead of number cards, guest are given wireless Trackers that send the guest’s location to a kitchen display, effectively eliminating the need for food runners to search for guests.
The Challenge- Alondra Hot Wings shared the same challenges as any busy restaurant: How to efficiently manage the flow of customers through a busy waiting area while seating guests in a timely
The Challenge- Before converting to Check Point Surveys, Alondra Hot Wings used comment cards to process customer feedback. Owner noticed that many guests did not use the comment cards. “Some customers told us they didn’t trust comment cards because they thought the server might not turn in negative comments,” Kazarian (owner) explained.
The Challenge - When guests order a custom pizza or non-buffet menu item at Pizza Ranch, it has to be delivered to their table in time for them to enjoy it with their buffet items. Pizza Ranch was using number cards at the tables to direct food runners to where to deliver these orders.
Technology is no longer a novelty in the food service industry. It’s the key to survival and success. According to the recently released National Restaurant Association report “Restaurant Industry 2020: A Snapshot of the Future."
Front-door management is key to maximizing the rush. That’s one reason front-door management – the process of managing the guests stacked up at the front during peak times and helping them get seated quickly – is so important.
In this report, we dive into data from the Restaurant Social Media Index, providing research that connects the dots between consumer behavior and sentiment in relation to multi-unit operators and speed of service.
As restaurant managers of all levels search for new techniques of improving customer experiences, they are realizing how essential the hiring process is. Amidst emerging technology, consumers continue to place high value on personal interaction at point-of-purchase and point-of-sale terminals.
Beef ‘O’ Brady’s and The Brass Tap required upgrades to point-of-sale (POS) systems and requested an increase in security across 226 units nationwide. Beef ‘O’ Brady’s and The Brass Tap needed a flexible solution that would work both today and in conjunction with its expansions in the future.
Datum provides one-stop technology solutions to clients all over the globe, helping them lower costs and maximize profit. At Datum, our goal is to help our clients run their business more efficiently using technology – it’s that simple.
Often overlooked and even more often misunderstood, foodservice warewashing is the method bywhich dishes, glasses, flatware, pots and pans, etc. are cleaned by an automated or manual process that employs hot water, agitation and detergent.
The Kingston Fryer program was developed utilizing over 40 years of benchmarking
what makes the perfect frying potato. Working with some of the
most successful multi-unit restaurant operators in the country Kingston has
refined the process for packing the best potatoes for
the FRESH CUT FRENCH FRY AND CHIP market.
Restaurant operations today are faced with tough issues: keeping customers satisfied in a competitive marketplace, reducing costs through greater efficiency, and finding new ways to grow their business. Many concepts are turning to call centers as a way to better manage their order taking process, freeing them to focus on their business.
More than 83% of pizzerias deliver. At many of those shops,
delivery is the primary source of revenue. Yet few outside the
delivery market understand the complexity of this business
modeland just how difficult it can be to operate an efficient,
profitable delivery concept.
What makes LeapfrogPOS.com unique is its ability to fully integrate all aspects of your business. It easly scales from a single store to multiple -- from a single business to complex multi-unit environments with multiple owners and franchisees. It's the...
In 2011, we say goodbye to the "social media guru," the well-known Facebook "expert" and the hot chick with a hundred thousand followers. Today, we will say hello to the seasoned marketing professional. In this presentation, you will learn how to make social media and location-based marketing work for your restaurant.
The team is the reflection of the leader . If you are fired up, your team will follow suit. When your team is fired up, your customers order more, spend more and return more! In this presentation, you will learn...
In this presentation, business growth strategies are the topic of discussion. Concepts that are examined include key strategies for a successful franchisor/franchisee relationship, development of the core financial model and the creation and protection of the brand identity.
In this presentation, workforce leadership is examined. Topics of discussion include cultivating your company culture, the development of leaders within the company and the long-term cost of leadership development.
In this presentation, Scott DeFife of the National Restaurant Association discusses such topics as advocacy challenges facing the restaurant industry, healthcare reform, menu labeling, compliance, waste reduction and restaurant tax measures.
Running a pizzeria may have all the challenges of running any other restaurant with long hours and demanding customers. But when it comes to POS technology, your pizza restaurant has unique needs that cant be met by the software...
When you think of marketing your restaurant, are you still tied to the marketing techniques that worked 20 years ago? Advertising, door hangers, direct mail, and promotions are tried-and-true strategies that still work. But if you havent added online or...
In the pizza business, the tools you use to drive business profitability are as varied as the toppings you offer. And one of the biggest investments in business technology most restaurant owners make is a point-of-sale system.
Most SpeedLine users find that the POS has the biggest initial impact on their business results in the areas of cash control, loss prevention, labor cost management, customer service, and administrative efficiency.
Staffing a restaurant for service and efficiency is a challenge: You don't want teenagers twiddling their thumbs in the back when things are slow at the front counter. But when the rush hits, you need all hands on deck.
With food costs on the rise, the most successful restaurant operators take great care to manage inventory and limit waste. Inventory is cash on the shelves, and waste, over-stocking, theft, and spoilage immediately impact a restaurants bottom lineoften to the tune of thousands of dollars per year.
Restaurants are at high risk of credit card fraud. Its a risk that many restaurant operators underestimate and many are too confused by the technical requirements to protect their businesses effectively. In fact, while the risk is real, you...