Pinnacle Hospitality Systems can provide your restaurant with a wealth of options to automate your business and increase your profit margins.
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Pinnacle will improve the operations of your sports bar by integrating the bar service and table service to provide a complete sports bar solution.
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From independent restaurants to chain restaurants, Pinnacle has the solution to fit your needs and budget.
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Pinnacle Hospitality Systems offers complete turn-key packages for the frozen yogurt industry. Our Calypso yogurt shop solution has an easy to learn touchscreen interface and is scalable to handle single or multiple locations.
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Pinnacle can configure a complete stadium/arena hospitality solution by providing the necessary hardware and software to manage bars, quick service, accounting, inventory, and even provide a wireless ordering system to cater to your skybox clientele.
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Pinnacle leverages the power of POSitouch to provide you with the ultimate in bar management software capabilities.
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Pinnacle’s point of sale systems are easy to train employees with and will simplify your business operations and decrease the amount of time a customer must wait, which will lead to a good reputation and fun atmosphere for many years to come!
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Pinnacle can configure a complete Bowling Center hospitality solution by providing the necessary software to manage bar area, quick service, accounting, inventory, and even a wireless ordering system to cater to all of your clientele.
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You cannot afford to leave your business unprotected. By incorporating Digital Video Recording (DVR) technology, you can monitor everything that is going on in and around your store. It is common sense that DVR technology can be a great tool when it comes to loss prevention and employee safety. However, video surveillance can help you increase your profits and point out ways to streamline operations.
This year the federal menu-labeling law will go into effect; requiring restaurants with 20 or more locations to provide calorie count and nutritional information on menus and menuboards. While some restaurant owners are in panic over the pending implications, others are seeing this as a good opportunity to reevaluate their menu strategy and menuboard design.
Continue reading “Want to Redo Your Menu? Just Blame the Federal Menu-Labeling Law” »
I think everyone is in agreement that word-of-mouth from a trusted friend is the best kind of marketing and endorsement. With almost 12 percent of the world’s population on Facebook and the average user having 150 friends (and that number is even higher in highly population cities like Miami and Orlando) it seems like a no-brainer to extend your marketing efforts to Facebook. But how do you build a following on Facebook? How do you turn your marketing efforts to focus on the social market on Facebook?
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In celebration of 500 years of Florida history, five of Florida’s finest chefs will prepare a historic dinner at New York’s acclaimed James Beard House on March 27th as part of Viva Florida 500. Viva Florida 500 commemorates the story of how many nationalities and diverse cultures thrived together in Florida and how their legacy continues to shape America. To learn more about Viva Florida, visit their website.
Continue reading “Pensacola Chefs Honor Florida’s 500-Year History at James Beard House” »
This just out from the National Restaurant Association’s Restaurant Performance Index (RPI): Restaurants mark strongest net positive sales since 2007.
The RPI is a monthly composite index that tracks the health of and outlook for the U.S. restaurant industry. It consists of two components, the Current Situation Index and the Expectations Index. The RPI measures the health of the restaurant industry in relation to a state level of 100. If the index is above 100, key industry indicators are in a period of expansion. If the index values lower than 100, this signifies a period of contraction in key industry indicators.
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Leaving his lucrative position as a NASA engineer for the Department of Defense, Ron E.Green had zero restaurant experience when he opened The Broken Egg Café in Mandeville, Louisiana. Green’s goal was to service what he felt was an underserved and under explored segment in the restaurant market by offering breakfast, brunch and lunch of exceptional quality.
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If there’s any restaurant that is serious about its barbeque, Blowin’ Smoke BBQ in Savannah, Georgia should be on the top of the list. The no frills restaurant was voted Best BBQ and Best Chef by readers of Savannah Magazine. Executive Chef Jeff Crumpton raves about his top-of-the-line barbeque smoker that delivers amazing flavor during the painstaking four-day process from raw pork shoulder to the finished product served to customers.
It’s apparent that Blowin’ Smoke offers the best BBQ around. With a large menu including on- and off- site catering options, the restaurant offers burgers, pulled pork, sliced beef brisket, smoked chicken, baby back ribs, smoked salmon, leg of lamb, pork shoulder and even whole roasted pig as part of its Southern Luau package. The regular menu carries pork sliders, smoked wings, crab cakes, rib eye steak, jumbo beef ribs, smoked pork loin, black-eye pea cakes and chicken tenders with sides of fried pickles and fried mushrooms for a truly authentic Southern barbeque experience. With a beer garden that sits up to 60 people and a huge selection of craft beers, Blowin’ Smoke BBQ is the complete package.
The barbeque restaurant uses Pinnacle Hospitality System’s POSitouch restaurant point-of-sale system to track its business functions. The restaurant POS is especially handy during busy times to ring up orders quickly. Owners can track inventory and create work schedules right on the restaurant POS system. Rather than use timecards, the restaurant saves on costs by having employees clock in and out right on the computer POS system. POSitouch helps to simplify the operations of running a restaurant so owners and employees can focus on giving great service to their customers. For more information, call Pinnacle Hospitality Systems at 1-800-771-7100.