What do Jerry Seinfeld, George Carlin, Rodney Dangerfield and Maitre’D POS have in common?
A DIVISION OF 
What do Jerry Seinfeld, George Carlin, Rodney Dangerfield and Maitre’D POS have in common?
Topics: food costs, bar operations
The IT Perspective
Topics: kitchen display system, roi
Since mid December, Food Information for Consumers (FIC) Regulation 1169/2011 has been in effect. In a nutshell (no pun intended), the goal is to ensure that restaurant patrons are informed if any of 14 specific allergens are in your recipes.
Topics: allergens, food allergies, food information for consumers regulation
It’s not uncommon today to find restaurant chains using a mix of EPOS systems as varied as their menus: old and new, open source and proprietary, cloud-based and on-premise. There are a lot of reasons for this. Systems age at different times and are replaced by new solutions from new vendors. That replacement sometimes takes place at an individual restaurant, which then ripples across a franchise group or across a region. Existing ePOS systems might be left in place following a merger.
Whatever the reason, restaurant chains of all sizes, as often as not, serve themselves a fresh Garden Medley of ePOS.
Topics: epos systems
Twenty percent. That's the commonly accepted percentage of labour costs to sales in the restaurant industry. It's easy math:
Simply having a loyalty programme is not enough to keep customers coming back…Successful programmes require a well-thought out strategy, and every step of the customer experience needs to be considered. Here’s a story from my colleague John, that illustrates some common mistakes that greatly impact the success of any rewards programme.
John went to the local office supplies store—a large chain. He had signed up for their loyalty programme a long time ago, but didn’t have the card on him. The associate at the till offered to look up his membership by phone number, but he wondered whether it was even worth it.
