Are food costs out of control at your restaurant? Food cost is the second highest expense most restaurants face, exceeded only by payroll. How well you manage your food inventory can mean the difference between a successful restaurant and one that is constantly struggling to stay afloat. There are so many items to keep track of, though, that managing your restaurant’s inventory can seem like an overwhelming task. Fortunately, the Inventory Management module of Pinnacle Hospitality Systems’ POSitouch POS makes managing your restaurant’s inventory a simple, easy process so you can quickly get your food costs under control – and manage your restaurant more efficiently than you ever thought possible! Continue reading “Restaurant Inventory Management” »
Food trucks have gone gourmet. No longer are they just the construction worker’s lunch. Killer Pasta is a mobile food truck in Miami that is making every possible effort to provide the freshest, best tasting pastas & salads for their customers. By working with local farmers and dairy companies they use the freshest ingredients including local seafood and Key West shrimp (when in season). Killer Pasta makes their pastas, cheeses, and sauces daily. With delicious weekly specials based on the local produce offerings you are always assured a great meal. Continue reading “Killer Pasta is Killing It” »
Did you realize that restaurant beer sales rose in 2011? This week the Beer Institute released new data that show that beer sales in restaurants rose more than 9 percent in 2011 totaling about $23.6 billion in sales. Restaurants are responsible for nearly a quarter of all beer sales in 2011; they represented the largest share of the on-premise sales last year.
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.
Put yourself into any restaurant owners shoes and you can only imagine the undertaking and everyday issues they are responsible for. Surprisingly though, when asked to rank one of their biggest concerns while operating their business, labor costs happened to be on the top of every list.
Mongers are well known for their ability to pick only the highest quality goods to sell or trade—and BurgerMonger in Tampa, Florida lives up to their namesake. They provide their customers superiorly crafted burgers made with only the finest ingredients. Hand crafted burgers, fresh cut fries and home baked buns are just a few of the reasons the popular restaurant attracts loyal crowds of hungry guests.
BurgerMonger’s menu is a step above the rest because of their use of top-notch ingredients, like Akaushi Kobe beef, a lower fat and lower cholesterol meat. Their menu is filled with delicious toppings like cherry wood smoked bacon, aged smoked Amish buttermilk blue cheese and Chai Chipolte Chup. But their menu isn’t only about burgers. They also offer hot dogs, milk shakes and a chicken breast sandwich on multi-grain bread brushed with garlic olive oil.
When Jake Hickton, owner of BurgerMonger, opened his restaurant based on the tenet of using only the finest ingredients, he knew he also needed to choose only the best point-of-sale to manage his daily operations. That is why he selected Pinnacle Hospitality Systems’ POSitouch for its quality, experience and price.
“Using Pinnacle Hospitality Systems software has helped us improve profitability,” said Hickton, a 35-year restaurant veteran. Pinnacle has helped BurgerMonger increase restaurant revenue through inventory control, loss prevention, labor management and food cost analysis.
From day one, Pinnacle exceeded expectations with its excellent 24-hour customer service. Hickton stressed his appreciation of Pinnacle’s outstanding customer service team, citing instances when he needed assistance and a representative was always there to respond immediately.
“We’ve experienced capable, confident people willing to do what was needed in order for us to be successful,” said Hickton. “We’re in it for the long haul and I expect to have a great, long term relationship.”
To see the full client testimonial video interview with Jake Hickton of BurgerMonger.
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We’ve all done it. We’re sitting at a new restaurant, reading over their exhaustive menu, and starting to feel slightly overwhelmed. Vacillating between the steak and the shrimp, we defer to the server with the familiar question: “So, what’s good here?”
The most common reply? “Why, everything!”
But with this response, servers pass up a golden moment. Instead of taking the opportunity to start a valuable conversation, this vague answer is so unhelpful it may actually leave the customer more confused than they were before.
A specific response, exhibiting knowledge and mastery of the menu offerings, may help sway the buying decisions of restaurant guests. A server who is able to describe drinks to desserts in delicious detail will whet the appetites of their guests and increase their restaurant profits.
One way of keeping your restaurant’s servers in the culinary know is to make it easier for them to eat the food they serve. Restaurants that offer their employees a discounted meal policy will benefit in the long run. Their firsthand testimony to the tastiness of the menu will entice guests to try more—and buy more.
“Suggestive selling is one of the most valuable tools to building your sales,” says Seth Pollino, of Pinnacle Hospitality Systems Sales. He would know—Seth has been involved in the restaurant business his entire life.
“It is more difficult and expensive to drive new customers into the building,” he says. “It is much easier to get the ones that are already in the seats to spend more money.”
Giving the staff access to the restaurant’s meals will help them feel more invested in the business and serve as a great form of advertisement. Servers appear more legitimate while making recommendations. A specific reply of, “Oh, the fish was just caught today” or “The lamb is my personal favorite” or “The key lime pie is even better than my grandma used to make”, is more likely to influence customers’ menu decisions.
At Pinnacle Hospitality Systems, we protect your profits. Pinnacle will help improve your restaurant’s bottom line not only with proven computer hardware and software designed for the hospitality industry, but with unmatched business consulting and accounting resources. Pinnacle can integrate your point-of-sale, accounting, and inventory in a single easy to use interface. For more details on how we can help increase the profitability of your restaurant, call us today—1.800.771.7100!