This Ultimate Guide includes insights for evaluating different point of sale solutions and practical guidance for making the right selection. It also includes pointers for maximizing the value of the investment once the system is implemented.
After comparing different cash-handling options, Family Foods Inc. deployed Loomis’ SafePoint® solution at ten Taco Bell locations in December 2006. This immediately and dramatically changed the way they handled money, and they soon installed SafePoint in their remaining locations in 2007.
The SafePoint® solutions from Loomis are designed to save retailers time and money while enhancing the security of a store and its employees. SafePoint® eliminates 60% of the risk and labor associated with counting and handling cash manually.
Kwikee Mart is a small chain of convenience stores throughout California’s San Jose and Napa Valley. When Kwikee Mart Owner Satindar Dhillon started planning for store expansion, he knew they would need a more secure way for owners to transport money from the safe to the bank.
Executives from 17 countries gathered in London for the 2017 Restaurant Franchising & Innovation Summit — Europe last week. The event, produced by Networld Media Group, provided the opportunity for more than 100 restaurant leaders to share advice, success stories and discuss how they moved on from failure.
Entrepreneurs from Burgers n’ Fries Forever, Sweet Lorraine’s Fabulous Mac n’ Cheez and Pincho Factory pitched concepts to a panel of distinguished investors and consultants who provided professional advice.
The question we field more than any other when talking to small merchants is, “Who is making me become PCI compliant?” The answer is too complicated to simply point at one entity and say, “It’s this guy, right here.” In...
My NRA show experience started out with a session on Menu Labeling first thing Saturday morning and was a perfect way for me to begin this amazing conference. Unsure what I was expecting but it turned out to be a...
By Linda Duke Any restaurant operator watching American’s Next Greatest Restaurant this week would have gone absolutely nuts watching the contestants trying to pull off a lunch rush service at a busy Chipotle. It was excruciating as they botched orders and the line backed up outside.
By Tom Smith These days, some of the food that’s moving fastest is … the food that’s moving fastest. Brick and mortar operations are finding an increasingly important opportunity in food that drives to its customer — rather than the...
Eight foods are responsible for 90% of food allergic reactions. I've assembled this guide to help you (and your kitchen) be on the lookout for a food allergy. MilkMilk allergies are caused by an allergy to one of the three proteins contained in milk: casein, whey, or curds.
Are there too many restaurants? As we start 2011, it would appear that we are looking at another year of contraction in terms of the number of restaurants in the United States. The latest prognostication comes from an analyst at Barclays Capital, and is echoed by other industry gurus.
As the New Year began, California decided to stand firm and strong on a very interesting topic for anyone that is in the food service business: menu labeling. That small set of numbers that is popping up on menu boards...
We hear the term local tossed around pretty loosely nowadays. While it's popping up on just about everything with a price tag (local business, locally owned, locally operated, locally whatever), there is no place more popular to tout the term local than in food. And with good reason.