Best Restaurant POS Tools: How to Choose the Right System for You

Breadcrumb POS inside of a restaurant

“Understanding the needs of your restaurant is a most important first step in choosing the best POS software. After all, the needs of a small brewery with no food service differ greatly from those of a large restaurant. To assess your needs and find the best restaurant POS system for your growing establishment, here are a few things to consider.”

“You’re likely already using tools to manage your accounting, payroll, food costs and scheduling. These tools are essential for the daily operations in your restaurant. That’s why we suggest choosing a POS system that integrates with these tools that you already use. This will reduce the organizational disruption in your restaurant and ensure that your POS leverages data from the past to make more informed suggestions for the future.”

Read more here.

Shoppers Want Deals, Coupons for Groceries More Than Any Other Category

grocery technology omnichannel grocery supermarket research

“The 2018 Purse String Survey reveals that 93 percent of respondents show interest in coupons and deals. Some 82 percent typically use coupons for their routine, weekly grocery shopping trips, and nearly half (47 percent) do so for fill-in trips, as well.

But there’s also a major opportunity for online grocers, according to the research. Grocery ecommerce adoption is on the rise, with 13 percent of respondents saying they are buying more groceries online for delivery compared to last year, and 12 percent saying the same for click-and-collect. Delivery numbers rise even higher for dads and Hispanics, while click-and-collect numbers rise for Millennials and Millennial parents.”

Read more here.

Chipotle Invests in Delivery

Off-site orders are the future Chipotle sees. So much so, in fact, that the new CEO, Brian Niccol, has spent some $3m outfitting stores with new flatscreen ordering systems.  So far, Chipotle as outfitted about 300 stores with these $10,000 platforms–and expects to roll out to another 600 stores this year.

The platforms are the brand’s effort to streamline and lean in to the mobile and delivery segment of the business.  Employees see images of an order’s ingredients, instead of words, and labels are printed automatically instead of handwritten. The new system makes it easier and quicker to train workers, and orders are more accurate according to Chief Digital and Information Officer Curt Garner. The move will improve the additional production lines — dedicated to digital, online and catering orders — that Chipotle has added to supplement the front lines that serve in-store diners.

Taco Bell, KFC and McDonald’s are all now offering the service in some capacity, while Panera Bread has built its own network with 13,000 drivers. Chipotle, meanwhile, is eager to prove it can recapture growth.  Chipotle has said about 8.8 percent of orders go to its second production lines. The chain is working to boost its delivery capabilities — in April it announced a partnership with DoorDash Inc. to add the service to 1,500 restaurants. It also delivers at some locations through Postmates Inc. and Tapingo.

To read more, click here.

 

Shake Shack Returns to its Roots

Karl Marx will have to wait; the machines will not yet replace us.  The fully-automated ordering system Shake Shack put in place at it’s newish Astor Place location is being terminated to bring back people and cash.

On the most recent earnings call, CEO Randy Garutti discussed the feedback that the chain has received about this unit in particular.  Voices came in clearly via Twitter, Yelp, and direct feedback: guests want the option to pay in cash and want to place their orders with a person.

When Shake Shack opened the Astor Place location in 2017, it was touted as the company’s first foray into self-service kiosks and cashless operations.  The benefits of both are obvious–less labor, lower risk of theft, less waste, and more-accurate ordering.

However, the backlash came in hard and fast from guests who didn’t want to wait on the kiosks and who were inconvenienced by the credit-only policy.  Shake Shack is reinstating a cashier for all open hours and will begin accepting cash with said cashier.  The kiosks will be rolling out to other locations–but not in replacement of the cashiers.

Shake Shack has consistently be posting huge growth.  In 2016, average unit volumes were 3.5x the burger-segment median, at $4.5m.  However, net income was only 6.2%–a far cry from industry elder McDonald’s 20%.

To read more, click here.

Food Delivery Option is Now on Facebook

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Have you ever giving out “thumbs” for delicious food photography on social networking sites? Don’t you want to actually taste those delicious food? Now, a powerful data analysis social media, Facebook, has added food delivery option on its social networking site. Aiming to fill out the gap between social and utilitarian, utilizing the advanced target advertising strategy in food delivery market could be a huge step forward in the restaurant industry. Business can now market its brand image on social media and bring the food to the right foodie.

You can read more about this topic here.

Cornell Research Shows Restaurants are Profiting from Tabletop Ordering Technology

presto-applebees

Tabletop ordering technology is becoming more and more familiar to restaurant patrons nowadays. When considering the implementation of this technology, restaurant owners must consider the cost of equipment installation and its effect on future profits. According to a new study from the Center for Hospitality Research at Cornell University, the benefits of tabletop ordering technology significantly outweigh the cost. In the long run, tabletop ordering technology reduced servers’ labor time when meeting customers’ needs and ensured quality service. In other words, profits increased and labor costs fell.

You can read more about this topic here.

8/15-8/17: CONNECT Mobile Innovation Summit

Registration is open now for the CONNECT Mobile Innovation Summit, to be held from August 15th to 17th in Chicago. In their own words, the event is an opportunity to explore the many opportunities that retailers, restaurants and other B2C enterprises have for leveraging mobile and digital channels to build their brands, increase sales and improve customer engagement, experience and loyalty.

Registration is limited to managers and executives of restaurants, retail and other business-to-consumer organizations.

To read more or register now, click here.