The Five Biggest Restaurant POS Mistakes to Avoid

Whether you’re a 20-location fast casual restaurant or a 2,000+ chain of quick serve restaurants, if you’re in the restaurant industry, you’ve got a point of sale. And it’s probably one of the most important parts of your restaurant (besides the food and service).

Type: White Paper

Sponsor: WAND Corporation


Pizza Point of Sale | Right the First Time

How understanding the critical requirements can help you avoid a costly mistake.

Type: White Paper

Sponsor: SpeedLine POS


Delivering a Better Burger

An Austin, Texas-based restaurant chain sees an immediate improvement in order times and guest satisfaction scores after deploying LRS’ Table Tracker.

Type: Case Study

Sponsor: Long Range Systems


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FEATURES


Wingstop, Pizza Hut, Cici's Pizza execs debate importance of mobile apps

The customer experience at a restaurant is paramount to a restaurant's success. Mobile apps have become increasingly part of that experience, but how important are they?

4 things you don't know about the ACA (but should)

The employer shared responsibility rules under the Affordable Care Act (sometimes called "pay or play") is just one more area that is moving so fast that many restaurant owners are falling behind without even realizing it.

How Cafe Rio's 'chief people officer' recruits, retains top employees

CPO Andy Hooper chats about how the recipe for the chain's success is more than just serving burritos and making money. Hint: It's about giving employees a 'why' for getting up in the morning.

How to improve restaurant employee productivity: Part 3

To control labor costs, you need to look at several different metrics individually and collectively to get the most accurate picture and to make effective changes.

How to control labor cost using restaurant labor Allocation: Part 2

In order to properly leverage labor allocation, it's important to understand what variables affect cost. Customer demand and employee resources are two main variables.

Pei Wei CMO opens up about chain's growth spurt

Fueling the growth is a new loyalty campaign, a more customizable menu, a localized restaurant marketing program and a refresh of some of the chain's older buildings.

How to build a team that performs well in the weeds

Are you putting the right motivators and structure in place so your team will perform well when they are weathering a storm or serving in the weeds?

Why calculating restaurant labor as percentage of sales is foolish: Part 1

It's safe to say, the timely collection of relevant, detailed and accurate information is critical to understanding labor costs.

How 2 fast casuals mastered training to enhance customer experience

Training can range from a couple hundred dollars to several thousand annually per employee based on the type of restaurant, location and management style of the leadership team.

5 Tips to turn BoH staff into customer-experience superheroes

Use these tips to transform your back-of-house staff into customer-experience superheroes — cape optional.

Strategic employee scheduling boosts consumer experience, bottom line

It may not sound as sexy as emerging technologies like mobile pay or cutting-edge digital signage, but workforce scheduling delivers just as much value.

Video: Illegal Pete’s founder discusses how raising hourly wage to $17 has grown his business

Employees get a food and drink credit, medical and dental insurance and tips, which all resulted to a 3.2-percent increase to the brand's bottom line.

Lent: Boom or bust?

So what's a restaurant owner to do when a significant portion of the eating public will be abstaining from meat on Ash Wednesday and Lenten Fridays? Prepare.

4 tips to develop leaders in a high-turnover industry

At over 100-percent turnover, it is no wonder that many quick serve restaurants have not established leadership-development programs. Yet, by creating an environment that fosters leadership, companies can help decrease the rate of turnover.

How managing expectations leads to better return-to-work outcomes

Healthy employees are good for business, but the path from injury to resuming work duties is not always as smooth or efficient as your ordering process. Managing expectations can be instrumental in helping you and your injured workers avoid bumps, twists, and turns hindering recovery and return to work.

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Staffing is critical to the success of any business, but especially in the restaurant industry with its high employee turnover rates. This research center offer insights for human resources managers to help hire, train and retain the best employees.

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