The steady increase in mobile technology is making restaurant owners rethink their payment systems. In the past, almost all orders in a restaurant had their payments processed at one central desktop computer. As mobile electronics get smaller, cheaper, and more efficient, some restaurants are switching over to table-based POS systems that allow the customers to pay for their meal.

Key Takeaways:

• Restauranteurs are considering transitioning to a tableside mobile POS system
• With a well-formed strategy, the benefits of so-called “Tableside POS” improves almost every aspect of the dining-out experience
• With hand-held devices that allow servers to take orders tableside, restaurateurs get rid of the need for a server to run to a kiosk or the kitchen to place or amend an order

“With mobile technology on the rise, restaurant owners and managers are starting to take a harder look at the benefits of installing state-of-the-art, tableside mobile POS systems that do more than just allow the customer to pay.”

http://nrn.com/sponsored-content/transforming-way-which-restaurateurs-handle-payments

Restaurant spending for Brits in the United Kingdom reached a new high in September. The most recent spending figures are a sign of a consistent economy in which people hold high confidence. Also likely contributing to sales was warm and pleasant September weather that drove people to go out to eat more in pubs and other dining establishments.

Key Takeaways:

• The year may be 2016 but we are still living in a world where gender equality is an aspiration, rather than a reality.
• The year may be 2016 but we are still living in a world where gender equality is an aspiration, rather than a reality.
• The year may be 2016 but we are still living in a world where gender equality is an aspiration, rather than a reality.

“According to data from Barclaycard, spending in pubs rose 17.3 percent year-on-year to a 20 month high, while restaurants saw a 14.9 per cent rise to reach a 15-month high.”

http://www.bighospitality.co.uk/Business/Spending-in-restaurants-reaches-15-month-high?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+bighospitality%2Fnews+%28BigHospitality%3A+Latest+News%29

Recently according to the chief economist of NRA, restaurant operators economic negativity has been rising despite the employment reports staying the same and having the same general stance in the recent months. Recently back in September the national labor market continued to expand at a moderate pace of all of the particulars taking place for it.

Key Takeaways:

• The national labor market continued to expand at a moderate pace in September: the economy added a net 156,000 jobs in September on a seasonally-adjusted basis, according to data released today by the Bureau of Labor Statistics.
• The unemployment rate ticked up to 5.0 percent in September, after sitting at 4.9 percent during the previous three months. However, this was largely due to a surge of 444,000 people entering the labor force, which is a positive sign for the economy.
• Average hourly earnings for all private sector workers were up 2.6 percent between the third quarters of 2015 and 2016.

“In the National Restaurant Association’s September 2016 Tracking Survey, only 17 percent of restaurant operators said they expect economic conditions to improve in six months, while 29 percent said they think conditions will worsen.”

http://www.restaurantnewsresource.com/article91500.html

Being a server at a restaurant can make you great tips if you do it right. Meet your guests with a smile and be prompt, introducing yourself and welcoming them shortly after they arrive. Treat the guests like they’re old friends instead of just customers and learn to read the table, preemptively knowing what your guests need before they have to ask you for it.

Key Takeaways:

• Service can make or break a restaurant. Ratings, location, menu and cleanliness are all important factors when choosing where to dine.
• And when it comes to great service, every restaurant usually has one or two servers who stand out from the rest — some are requested by guests or greeted with hugs.
• We reached out to servers who are regularly called out for going above and beyond and asked them what they do to create a truly memorable dining experience.

“Service can make or break a restaurant. Ratings, location, menu and cleanliness are all important factors when choosing where to dine.”

http://restaurant-hospitality.com/management/8-habits-highly-effective-servers