Most, if not all, restaurant operators understand the importance of knowing which ingredients their menu items need, when, and in what quantities. Having the visibility to identify slow-moving inventory is equally important because it helps avoid spoilage, waste and unnecessary costs. Limiting quantitate of seldom-used ingredients also frees up space to store larger quantities of…
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The New Year is almost here — and with it, the question of how to boost profits over the next 12 months. Adding new technology is one way to help accomplish your revenue goals, but you must carefully plan your restaurant technology budget for the highest return on your investment. For best results, follow these…
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Under the Americans with Disabilities Act (ADA) service animals can enter establishments that other animals can’t. But what about the rights and responsibilities of restaurant owners and other customers when it comes to service animals in restaurants? Here are some frequently asked questions (FAQs) and answers about this topic. Am I required to allow animals…
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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…
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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.,…
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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…
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Food cost is one of the largest expenditures a restaurant has aside from its payroll. It’s smart business to know what you have on hand, what selections are selling out, what’s sitting around in the kitchen, and how quickly items are being sold. Restaurant owners who want to protect their assets should take advantage of…
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Inventory and payroll are two of the biggest expenditures a restaurant has and it’s easy to see why — without food or employees, you can’t serve your customers. Restaurant labor management mistakes can take a big bite out of your profits if they are scheduled inefficiently, so carefully tracking these expenditures through your point of…
DetailsSan Antonio, TX –August 17, 2017 – Focus POS, a leading provider of restaurant point of sale (POS) software, showcased its first-class software solutions at RetailNOW 2017. The annual Retail Solutions Providers Association (RSPA) RetailNOW 2017 convention took place in the Paris Hotel, in Las Vegas, NV, from August 6-9. The event is the only…
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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…
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