A fast, efficient EPOS is essential for the modern restaurant. There are five important things to take into consideration when choosing an EPOS for a restaurant. One should consider what the needs of the restaurant are, like what the customers want and expect from their experience. Some other considerations would be whether it needs to be mobile, how the customer service would be affected by the EPOS performance, connectivity to other systems, and reliable customer support if you need help with the EPOS system you choose.

Key Takeaways:

• For most restaurants, customer expectation center around wait time, food and service, which includes menu clarity, and the ability to pay in a way that works for them.
• Because it has cloud-based access as a matter of course, your EPOS data can be pulled from anywhere you have online access.
• Begun in 2005, Global is an EPOS system, offering 24 hr support and aiming to assist the British restaurateur succeed.

“People are excited about mobile technology in restaurants. It’s more efficient, it usually leads to a higher average check, and it looks cool. But for all the hype around mobile, there’s a lot of confusion about what it actually is; most people associate mobile EPOS​​​with portable units that let you place orders tableside.”

Read more: https://www.bighospitality.co.uk/Article/2017/09/18/Five-things-to-consider-when-buying-a-new-EPOS-system

Brands do get better with age, as they build longevity and trust amongst consumers. There are 22 brands celebrating upcoming anniversaries who prove exactly that. These are the names that you know and trust, and have for so many years now. Popeyes, Churchs Chicken, and Krystal are among the names who are celebrating anniversaries, but there’s many others also on this list. is your favorite brand getting ready to celebrate with these great, well-known brands?

Key Takeaways:

• Going with the don’t change it if it works philosophy, Papaya King, the all-beef franks and tropical drinks purveyors, still use their original recipe.
• Iconic doughnut dispenser, Krispy Kreme, started selling in 1937, but did not open a retail venue until 1989.
• The fast-casual chain, Potbelly, actually got its start as an antique store, offering sandwiches to browsers.

“Brands are just like people; as they grow older, they mature, they change, and they suffer the same growing pains as the generations of brands that came before them.”

Read more: https://www.qsrmagazine.com/competition/22-brands-celebrating-anniversaries

When operating a restaurant, there is no greater tool at your service than your menu. One way to keep customers engaged with your business is to try out rotating menu items. Unfortunately, however, rotating out different food items on the menu can be a costly exercise. Here, appetizers can offer the best of both worlds. Rotating out appetizer items on a menu is not as expensive as doing so with entrée items, but rotating appetizers still keeps the menu feeling just as fresh and new.

Key Takeaways:

• When you own a restaurant, your menu is the heart of your business. You need to change it sometimes.
• You can change your appetizers without adding the cost of a new entree dish.
• You must keep things fresh, not only for your customers, but for your chefs as well.

“Appetizers are a great way to test out new flavors with customers without the full investment of adding a new entrée.”

Read more: https://www.qsrmagazine.com/outside-insights/appetizers-secret-keeping-your-menu-fresh

Mary Jane and Bob Riva bought the Pizza Factory 12 years ago after a long standing history as owning one of its franchises. They brought new ideas to help revitalize an older brand. At first not all of the franchises were on board but 12 years later, there are changes have brought even more success to the company. They as well as others share their stories in revitalizing and modernizing the finances at long-standing companies.

Key Takeaways:

• It is difficult for some to see the value in change. When trying to offer new tools and techniques to operate more efficiently you will often meet resistance.
• The advancement of technology is useless unless implemented. We have access to the most up to date technology but unless we embrace it, teach it and integrate it will not serve its purpose
• The business cannot benefit from departments operating on its own. Sharing information and working with other department will eliminate duplication of efforts and reduce cost

“For any established brand like Pizza Factory, change can indeed be difficult. But evolving key business areas such as operations, marketing, branding, and, in particular, finance can drive bottom-line results.”

Read more: https://www.qsrmagazine.com/finance/how-modernize-your-brands-finance-systems

Starbucks want the patent process for a cold extraction process. It will produce a cold-pressed espresso which will be the base for at least three beverages: sparkling-cold pressed americano, cold-pressed ginger fizz and cold-pressed americano exploration flight. The patent is called Aqua Temp Technology. It allows a sweeter coffee flavor and a smooth finish for Starbucks cold drinks. The new steeping process takes one hour instead of twenty hours. With this new technology, Starbucks can become more flexible when creating new beverages.

Key Takeaways:

• -From cold brew to Starbucks Draft, we have been building a cold coffee platform that not only appeals to our customers, but acknowledges that cold beverages are no longer just seasonal
• -This new technique … is the next step in our cold coffee journey and the perfect ingredient to design a menu of cold espresso or coffee options
• -Starbucks continues to invests in cold brew since the platform’s launch two years ago

“It’s no secret that cold coffee remains one of the most popular beverage segments no matter the season, and Starbucks wants to take it a step further with a patent-pending process.”

Read more: https://www.qsrmagazine.com/news/starbucks-seeks-patent-new-cold-pressed-espresso