3 Keys to POS Payback

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.

Type: White Paper

Sponsor: SpeedLine POS




New York Fries

Philip and John Bourada, owners of three New York Fries locations in Ottawa, Canada, turn on the computer in their home office first thing every morning to view live video from the March Networks® video surveillance systems in their three food court outlets around the city.

Type: Case Study

Sponsor: March Networks




Hideaway Pizza

Some restaurateurs think of video surveillance strictly as a tool to investigate incidents of theft and other risks such as slip and falls, but Hideaway Pizza, a 12-restaurant chain based in Tulsa, Oklahoma, thinks of video surveillance more as a critical enabler of operational excellence.

Type: Case Study

Sponsor: March Networks


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FEATURES


Looking for ways to find and keep employees? NRA leaders offer insights

Given the reality of fewer young employees in the work force, the only options are to recruit more from other age groups or be more successful recruiting younger employees.

Top execs discuss perks and pitfalls of private vs public ownership

Panera Bread CEO Ron Shaich's decision earlier this year to sell the brand to JAB Holdings for $7.5 billion has spurred some to ask, "Just how much impact does private ownership have versus public ownership?"

Legacy Hall serving fast casual fare in upscale food court vibe

A group of fast casual concepts, including a brewery and a restaurant specializing in wine, are opening this fall in one building in Plano, Texas. Legacy Hall, the three-floor, 55,000 square-foot building in North Texas, is the creation of two restaurant veterans — Randy Dewitt and Jack Gibbons.

Video: How Crushed Red's thriving dinner day-part drives site selection

Powell Kalish, the concept's chief development officer, sat down with FastCasual's Cherryh Cansler to describe how he chooses sites for the pizza and salad concept.


Which Wich CEO: 'Old is gold'

Which Wich CEO Jeff Sinelli believes in technology but not at the expense of human interaction.


Finding the sweet spot: What pricing strategy to use for distribution channels

With the ever-increasing popularity of eating outside the restaurant via delivery or takeout tied to technology that makes adjusting menu prices simple, operators have realized there are opportunities for boosting profitability by varying their pricing among distribution channels.

Investing in technology? Restaurants share hits and misses

Companies need to do their research, and management has to be supportive for technology initiatives to succeed.

Arby's franchisee weighs in on brand's 'tech tolerance'

COO Bo Davis discusses how he uses technology to keep employees engaged.


Cowboy Chicken CEO talks about what keeps him awake at night

Sean Kennedy, CEO of Cowboy Chicken, discusses how he's growing his 22-unit brand.


4 ways to use POS data to cut costs

When integrated with a back-office system, POS data reveals inventory needs, how much they should purchase and how many employees are needed on hand to turn it into finished food and top-line revenue.

Can being 'too accurate' hurt your business?

If you believe in the Pareto Principle (80/20 rule), you may think that trading off a little accuracy to dramatically reduce costs and effort is a worthwhile exchange.

Free Webinar: How to get your brand all wrapped up in that 'transparency thing'

Can consumers really see your brand? Do they really see how you're "being transparent" about your ingredients, their sources and quality? This free webinar gives expert advice on what restaurants must make clear today to build their customer base for tomorrow.

Franchisees talk do-over: What they wish they knew before opening their franchise

Managing employees is a major aspect that new franchisees often don’t realize or prepare for when signing a franchise agreement. That, and the fact that running your own shop means dozens of daily decisions, are big eye openers.

Is your brand addicted to growth?

Growth in the restaurant industry is always top of mind for franchisees, franchisors and company-owned restaurants, and there is nothing wrong with that. Growth is fantastic for a concept.

Study: Restaurants offering trends that consumers don't want

Mobile ordering, delivery services and the influence of social media have obviously changed the way consumers interact with restaurants, but there may be a disconnect between what customers actually want and what restaurants are offering.

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You can't escape the daily operational challenges that come with managing a restaurant. Whether your biggest challenges come from the front-of-house or back-of-house, you'll find resources here to help you manage them.

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