Point of Sale (POS) systems are restaurant industry staples, providing a variety of capabilities beyond what the transaction-oriented name suggests. Some operators with existing POS systems aren’t familiar with the operational efficiencies of lesser used features — and that oversight could be costing them time and money.
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Given that some of the top national pizza chains garner about 15% of their collective total annual revenue from digital platforms, mobile apps are a viable and sought-after way for customers to connect with your pizzeria. The sticking point for smaller operations, however, is that if the “big guys” are realizing this kind of success in mobile ordering (which is predicted to be a $38 billion industry by 2020), the price of developing and maintaining a mobile app must be cost-prohibitive.
Labor shortages are increasingly common in a variety of industries, with foodservice being among the most prevalent. The demand for higher wages and benefits coupled with low unemployment has fueled hiring competition for both experienced and entry level workers, to the detriment of independent restaurants and pizzeria chains.
If we were to ask how your current menu is doing, you’d probably answer, “Good!” But is “good” good enough...when a digital menu board could take your game up to “great?”
While there’s something to be said about pizzerias that still make their pies and do things “the old-fashioned way”, there are several new technologies today that can help improve your pizza ordering, payment, and delivery processes, while also helping you deliver a better final product. It’s important that you keep up with industry standards and patron expectations, and in 2017, that means having a mobile-friendly website, being present on mobile apps, providing an online ordering option, and using a sophisticated POS system to help make your restaurant more accessible and run more efficiently.
The more options, the better, right? Not always so when it comes to pizza crusts. Offering too many options on your menu can not only overwhelm customers, it can overextend your staff.
Losing a good employee not only disrupts your operations; it impacts your bottom line. A study by the Center for Hospitality Research at Cornell University estimates that the true cost of staff turnover could be as high as $5,864 per employee when factoring in hidden productivity loss, recruitment, training time and other expenses.
The price of putting a meal on the table keeps going up, and that includes the tables at your restaurant, too. In fact, food prices are expected to rise beyond inflation for the next few years, according to the U.S. Agriculture Department. Add to that increased wages, equipment costs and other expenses, and small pizzeria chains, restaurants and commercial kitchens have a hard time making ends meet.
Pizza and delivery have been synonymous for decades, and the number of people having it delivered to their doorstep continues to rise. But those customers still expect the same fast, fresh and hot pizza they’d enjoy if they were sitting at a table in your restaurant.
As someone who’s spent many years running my own pizzerias, I know that managing inventory can be a make or break situation for restaurants and commercial kitchens. Aside from paying employees, inventory can be one of your largest expenses. Avoiding problems such as spoilage, lack of cooler or storage space, running out of product and a host of other issues can quickly turn a profitable balance sheet upside-down.