Restaurant Point Of Sale

On Monday, January 25th Governor Newsom lifted regional stay-at-home orders across California. This, in effect, gives the reigns back over to individual counties for them to decide how to monitor COVID-19 cases and manage capacity...read more »

When you work in a commercial kitchen, there's so much on your plate both literally and figuratively that it can be challenging to keep all the lingo straight. Often, and especially when it's busy, your...read more »

A lot of markets are beginning to take Gen Z seriously as consumers. As they age out of their youth with no disposable income and become young adults with their own spending habits and consumer preferences like every generation before them, industries are starting to take them more seriously and understand their importance. As Zoomers’ expectations toward dining out change,...read more »

Food Cost Percentage (also known as FCP) can seem intimidating, difficult to understand and even time consuming to handle, but it's also one of the most important metrics for measuring your restaurant’s success. If it's probably handled and gotten under control, you can use it to maximize your profits for this quarter and beyond. (more…)

The food service industry has changed irrevocably this year. Between a global pandemic forcing so many restaurants to close forever and Generation Z entering adulthood in quarantine, the market has adapted to the “new normal” and businesses need to pivot accordingly to stay relevant in consumers' minds. (more…)

Food waste has become a major issue for restaurants in the United States. Though it happens worldwide, the U.S. restaurant industry alone generates approximately 22 to 33B pounds of waste every year. Compare this to schools, hotels and hospitals, which output around 7 to 11B annually, and you'll begin to realize what a significant problem restaurant food waste has become....read more »

Recent years have seen self-service blossom in the restaurant industry. It brings all the speed, convenience and profits that businesses dream about. That's why it's so important for restaurateurs to choose self-service devices that suit...read more »

If you spend a lot of time in and around the food service business, you'll notice a lot of industry-specific lingo that may seem incomprehensible to outsiders. For employees new to the industry, owners hoping...read more »

New or old, all restaurants are looking for ways to get their name out there. Whether you're launching your business from the ground-up or simply updating your strategy to excel in the digital age, any...read more »

Every restaurant has them, they're some of your most significant expenses, but they're also one of the best predictors of success. No, it's not a riddle: We're talking about labor costs. They're so important albeit...read more »

The food service industry is constantly evolving, moving toward restaurant solutions that prioritize efficiency, customer satisfaction and, of course, revenue. Technology, particularly that which incorporates automation, is taking over the food service industry and setting...read more »

Businesses function best when they cultivate positive relationships with customers. It's why everyone who's worked in or around the service industry knows the phrase: "The customer is always right." Businesses rely on positive relationships because...read more »

Health inspections: The time of year when restaurants prepare to be examined top to bottom and receive grades that determine whether they can stay open or whether they need to make some serious changes, fast....read more »

During these past months of the COVID-19 pandemic, businesses have opened and closed and opened and closed, trying to weather the financial trouble that comes from limited business operations. Many of them were unable to...read more »

Today, Chinese food is just as much a part of American culture as baseball, hot dogs or apple pie. Everyone has their favorite takeout spot from where they order kung pao chicken—and probably a reliable...read more »