How to Prepare For a Restaurant Technology Transition

Making a point of sale (POS) technology transition can be a great move for your restaurant, improving everything from operating efficiencies to guest engagement. However, this process shouldn’t be treated casually. Careful preparation is required, so follow these steps for best results and the greatest return on investment (ROI). Working backward, identify the questions you … Continue reading »

4 Catalysts Driving the Rise of Independent Restaurants

The idea of successfully running your own restaurant can be daunting, especially considering the number of regional and national chains out there. However, there’s no reason for worry, because the small size of your establishment puts it in a better competitive position than its larger counterparts. In fact, according to research conducted by Pentallect, Inc., … Continue reading »

How Restaurant Delivery Can Save Your Restaurant

With competition heating up, operators must work harder for their share of consumers’ dining dollars and to protect their establishments from going under. Offering restaurant delivery will give your establishment the leg up it needs to keep up with and even pull ahead of the competition. According to the National Restaurant Association (NRA), 74 percent … Continue reading »

4 Reasons Consumers Demand Menu Transparency

Even in the not-too-distant past, menu transparency was an option for restaurants. However, it’s become an imperative. According to Technomic’s 2016 Healthy Eating Consumer Trend Report, 86 percent of all consumers demand menu transparency. As customers’ prioritize this information when choosing a restaurant, it is becoming increasingly critical to boosting sales and maintaining a competitive … Continue reading »

3 Ways a POS System Reduces Restaurant Waste

Restaurant waste can take a big bite out of a business’ bottom line. According to a study by the University of Arizona, the percentage of food waste in quick-service and full-service restaurants stands at 9.55 percent and 11.3 percent, respectively. The potential savings is definitely motivation to reduce waste, but some restaurants find it hard … Continue reading »