Restaurants can succeed by balancing profitability and occupancy.

Restaurants can succeed by balancing profitability and occupancy.

DISCLAIMER – This content is intended for informational purposes only. It is not intended to be legal, accounting, tax or HR advice. It is your responsibility to ensure compliance with all laws and regulations. For advice specific to your situation, you should consult your attorney or another relevant advisor.

New challenges are continuing to impact the restaurant industry after a turbulent two-year period for operators.

Managing food inflation and Continuing restaurant labor shortages have operators constantly putting out fires — but that’s only metaphorically.

Operators must contend with a dense tech ecosystem that includes apps, tools and services competing for their attention.

In an already Seated allows restaurants to manage their daily occupancy.

Restaurant operators now need to consider the new key metric of occupancy

Once you realize that you have complete control over increasing the restaurant’s occupancy, and maximising your current occupancy, this simple metric will become more important.

Your main asset is your tables. It is important to turn as many tables and serve as many guests as possible because of the high cost of opening your restaurant every day.

It can make a huge difference to increase occupancy by filling just one more empty seat each night.


Restaurant Marketing Plan

This interactive calendar and customizable marketing playbook template will help you create a marketing plan that will drive repeat business.



Seated operators can fill empty seats every day.

How can you get more from each seat and less butts?

How to maximize your restaurant’s occupancy

For decades, the restaurant industry relied on the same marketing strategies. Many of these strategies are neither practical nor efficient for most operators.

  • Paid Ads: Hard to track and requires substantial financial investment
  • Email marketing It is time-intensive and requires a large number of subscribers
  • Happy Hours: focuses on slow times, but doesn’t target new customers.

How can you get more people to your doors if you don’t have dedicated marketing staff with large budget?

Restaurant owners can use modern strategies to increase their seats in slower times.

1. Use an Occupancy Management tool like Seated

Seated is an Occupancy Management tool that allows operators to target empty tables and fill them with no operational changes, staff training or new technology.

These tools allow restaurant owners to quickly identify slow times and market empty tables to diners in the area.

To see the potential profits you are missing by not filling up your tables with food, use a tool such as the Restaurant Occupancy calculator. Then fill those empty tables with food and grow your profits using a tool such as Seated.

2. Remarketing: Capture guest data

It’s much easier to get someone back to dine with your restaurant than to gain a new customer. Therefore, it is crucial that you capture basic information such as email address and name for each guest who comes through your doors.

One of the most important developments in restaurant marketing is to know your customers and be able to market dynamically to them after they have left.

  • QR codes can be used for contactless ordering and menus. Guests can order from your menu and place orders. They can also opt in to receive marketing emails.
  • To collect emails from customers who did not opt in, use QR codes to pay at the end of your meal to collect more email addresses
  • You should ensure that your online ordering and reservations systems allow you to opt in for email notifications
  • To manage all guest email addresses in one place, you can use a simple CRM such as Toast.

3. Invest in a loyalty platform to market creatively

After you have started gathering guest data, use a simple marketing tool such as Toast Loyalty for automated email marketing campaigns that engage and reward customers.

Loyalty programs for restaurant customers are in high demand by all ages. It is therefore essential to create your.

  • To encourage people to book on slower days, schedule automated emails each week.
  • Targeted emails with incentives for online customers to dine-in at your restaurant will encourage them to do so.
  • Offer special deals (e.g., discounts, free menu items). Existing customers who return to dine with you on slower days will be eligible for special offers

4. Incentives to increase occupancy in slower times

Inflation is making it harder for consumers to eat out, so it is important to offer them an incentive to go out on those days.

  • For guests who are visiting on slow days, focus on time-specific deals like free drinks and special menus. These should be promoted heavily via social media and email.
  • Offer limited-time menus that can only be available on slower days (Toast Menus allows you to easily create time-specific menus. This could include anything from a vegetarian-focused menu to a high-margin prix fixede menu
  • Hosting special events that are entertaining enough to get people outside their homes on weekdays (live music, etc.


Revenue can be increased by using simple tools such as Toast and Seated to fill empty seats.

Here’s how you can maximize the value of each seat once you have filled all your tables.

How to optimize your restaurant’s occupancy

Two ways restaurant operators can maximize the value of each guest are available to them:

1. Each occupant earns more revenue

2. Reduce the cost of serving each occupant

You can increase your revenue by raising the menu price, increasing the average item per ticket and serving more customers.

Lowering your food and labor costs is the first step to reducing your costs. These are your prime costs, which are highly variable and easily controllable costs.

Let’s dive deeper into the strategies and systems that can be used to increase revenue and lower costs in restaurants.

Revenue boosting guest-driven experiences

Smartphones are everywhere. Restaurant workers aren’t…

This is why it would be a good idea for restaurant owners to:

1. Some staffing challenges can be overcome

2. Increase sales by giving guests more control over their dining experience and giving them more control.

It sounds too good to be true, until you get into Toast’s NEW STEPS of SERVICE. The New Steps of Service are simple in concept. Old steps of service don’t cut it.

It’s not necessary to make a server-centric experience too burdensome. A server must be physically present at every table, and each order or tab that is placed or tabs paid.

It’s archaic. It is difficult to staff. It may also be difficult to maximize revenue from each occupant.

The New Steps of Services allows guests to control their dining experience via:

  • QR codes to mobile ordering and payment
  • Kiosks available for self-service customizations and ordering (modifier upsells)
  • The power of a terminal in your pocket! Handhelds allow you to send orders, complete payments and take them wherever you are.

The New Steps of Service from a hospitality perspective can increase guest interaction.

Instead of trying to remember the orders, they are chatting about the specials and menu. Because they are on the ground, they can touch each table as many times as necessary without having to hustle back and forth to a computer terminal.

The guest can choose to pace their order, order more drinks, or close the door immediately. They have access to the entire menu, as well as the add-ons and modifiers that allow them to personalize their order and raise the bill.

Our new video course teaches you how to take a deeper dive into Toast’s New Steps of Service. Our New steps of Service ROI Calculator will help you quantify the potential impact on your labor costs as well as operational efficiency.

Increase margins by implementing consistent, data-driven cost control

Profits can be boosted by increasing overall revenue. But that’s only half the story. Nina Quincy is the director of operations at Underbelly Hospitality.

“Revenue buys forgiveness. A $6 million restaurant is a lot of forgiveness. But if you’re now $1.8 million, all your flaws will be glaring em>

Cost control is another lever that you have to increase your profits. We are primarily concerned with restaurant prime costs or food and labor cost. Here are some ways to control food costs.

Make sure you are precise and intentional about what’s on your plate

How do you determine the price of your menu items? What menu items drive the most profit?

Restaurant operators can zoom in on the cost and profit margins of individual menu items using Plate Cost Calculations . The plate costs are often the result of multiple recipe costing exercise, which provides a breakdown of each item on the plate. This makes it easier for restaurant operators to reach profit targets by balancing ingredients and portion.

Make the tough decisions to optimize your menu

Restaurant operators may face some difficult decisions as they continue to navigate the ongoing food inflation.

Underbelly Hotel was a huge success with their wings. They offer traditional buffalo wings as well as PB&J, tiger and nuoc cham chicken wings. Famous!

The wings became unsustainable due to rising food prices. Nina Quincy and UBH saw chicken prices fluctuate between 30-40 percent. The UBH team decided to remove the wings from the menu, rather than sacrificing wing size or quality.

We initially increased the price to $20 per dozen. The prices rose again and for a dozen we were charging upwards of $20.

Although it is possible to drill down into individual ingredient prices, this can be a time-consuming process that must be done manually and costly to outsource to bookkeepers. Restaurant invoice automation will cut down on manual data entry and reduce processing costs.

Invoice automation is an automated tool that digitizes important invoice line-item information . Restaurants can easily scan, snap, upload ingredient pricing data to enable actionable analysis via COGS, price fluctuations and ongoing restaurant costs breakdowns.

There are other similar actions and technologies that you can use to control labor costs:

Schedule more efficiently

It doesn’t necessarily mean that you will receive better service if there are more employees.

Complacency can be caused by too many team members and too little work. This is dangerous for everyone: staff, their tips and employee engagement all go. Customers also lose great experiences and the labor costs are rising.

Restaurant scheduling software can be integrated with payroll software to help you manage your staff and associated costs.

Use granular reporting in your payroll software

A simple-to-use payroll software and team management program gives you visibility and transparency into fluctuations in weekly labor costs, tip pooling breakdowns and payroll taxes.

Your managers and you don’t have the time or patience to manually calculate payrolls. You also don’t know how to add it all up to figure your labor costs. This is an essential step to reducing your labor costs.


The Predictive Scheduling & Fair Workweek Compliance Landscape for Restaurants

Labor Compliance is Top of Mind

Labor compliance, predictive scheduling, and Fair Workweek are terms on the brain of every restaurateur in America–and for good reason. As strict labor legislation continues to pass in more cities and states around the usa, the danger of compliance fees and legal suits develops for restaurants.

The cost of non-compliance

By 2020, restaurants in the united states will pay an estimated $30M+ in compliance fees, and areas with regulations enacted are already making legal moves.

New York City, which enacted their Fair Workweek laws in 2017, has filed a $1 million lawsuit contrary to Chipotle for alleged violations of regulations. The city says that the brand has”ignored the core tenets of the Fair Workweek laws “–one of the major violations being the final character of the staff scheduling.

Big manufacturers are contending with significant suits, which are driving home the important nature of complying with the new labour laws. These regulations were ultimately designed to enhance the quality of life for restaurant and shift workers.

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  4. MSI multi source inventory management system
  5. magento point of sale
  6. bigcommerce point of sale
  7. bigcommerce automation
  8. backorder management
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However, it is not all grim for restaurateurs.

The Advantage of Fair Workweek for restaurants

Strict labor laws do not necessarily mean increased labor costs for restaurants.

At a pilot program run by Gap, study demonstrated that implementing fair scheduling practices had a positive effect on their bottom line–viewing a 5 percent increase in labour productivity, a 7 percent increase in median earnings, and a general increase in earnings of $290,000 across their 19 shops in the program. This stability provided by fair scheduling practices–creating programs beforehand and removing on-call scheduling–generated happier and more dependable personnel which overall lead to increase in their sales and efficacy.

By solidifying the staff schedule weeks ahead of time, and refraining from making last-minute adjustments, your labour projections will be more precise and reliable. That visibility means more bottom line benefits for your restaurant, like improved sales per labor hour and labour costs.

The Way to Guarantee labor compliance in your restaurant

The restaurant space is among those most-affected businesses by new laws, so every restaurateur ought to know about how to remain compliant. These three tips will get you on the road to compliance, and away from significant fees.

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Use the Perfect restaurant software

By using clever technology solutions, restaurants may take charge of their compliance to prevent legal suits and compliance penalties equally. By way of instance, incorporating your restaurant technology systems such as your Revel point of sale (POS) with 7shifts’ labor-compliant staff scheduling can ensure your supervisors are abiding by local labour laws while they are scheduling.

Utilizing accounting integrations will provide you additional control and visibility over timesheets and employee presence. These factors will continue to keep your records straight and make sure your staff are appropriately paid for their work–overtime hours and all.

Emphasize manager training

In addition, as your business develops, you need to ensure every supervisor is fully trained throughout on-boarding (and on a continuous basis) on the scheduling process to prevent any compliance slip-ups. Supplying them with in-depth training on the technology and tools at their disposal will go a long way to keep your restaurant compliant.

Use your Revel information to forecast future scheduling needs

Build better schedules beforehand by leveraging the Revel + 7shifts integration to predict sales and forecast labor requirements. Using software can make this process simpler by automatically projecting your earnings that will assist you schedule accordingly. The more accurate you’re about forecasting future needs, the less you will pay in last-minute compliance change charges.


As new labour laws continue to maneuver in new states throughout the nation, it’s crucial to implement the perfect practices in your business to remain compliant. Do not take shortcuts on scheduling to save a couple of labour dollars–or you might be hit with charges and legal suits which could put you out of business.

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Tech in Restaurants: New & Helpful Systems & Trends

Tech in Restaurants: 5 Essentials for Every Enterprise

During the past decade, restaurant guests have changed their habits. People have changed the way they eat, what they eat, and where they consume. They want their food to fulfill an assortment of dietary requirements and limitations while still giving a delicious experience. Guests also want more choices like a multitude of ordering and payment choices or a extensive menu that they could navigate on a high-end tablet.

The substantial shifts in expectations and tastes have surfaced using a parallel consumer technology boom. Tech in the restaurant industry makes it possible for companies to keep up with all the latest trends and conveniences customers have come to expect.

In this guide, we’ll discuss the most vital restaurant technology which can help maximize efficiency and earnings.

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  2. woocommerce point of sale
  3. commercetools point of sale
  4. MSI multi source inventory management system
  5. magento point of sale
  6. bigcommerce point of sale
  7. atom8 bigcommerce automation
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  9. ergo shopify automation app

1 . Tablets for Customers

Giving your guests the ability to order through a contemporary digital menu and then safely and make payment will bring your restaurant to another level. Self-service restaurant technology trends started with quick-service restaurants (QSRs) such as Taco Bell. Once Taco Bell allowed their clients to place orders with tablets, kiosks, and mobile apps, their electronic order earnings increased by 20 percent over conventional orders created with an individual cashier.

However, it is no longer just Taco Bell — today, it is possible to discover self-service technology in restaurants everywhere. From fine dining restaurants to casual pizza places, companies everywhere utilize restaurant POS systems to display their digital menus and empower their visitors to place orders quickly and effortlessly.

Tableside ordering is a superb option that boosts productivity and saves time. It results in quicker table twist, safer payments, and happier guests.

2. Self-Service Kiosks

Stand alone, self-order kiosks are a remarkable example of new technologies in restaurants which enhances customer experience and service efficiency. They are particularly popular in casual restaurants because of the many benefits they bring:

  • Restaurants are better able to meet guest expectations by providing a topnotch digital experience.
  • Guests have more control over the entire process, which makes it easy for them to navigate through the menu and customize their requests.
  • Lines Boost, fostering ordering quantity and general restaurant productivity.
  • Self-checkout options are among the hottest restaurant tech solutions, appreciated by guests worldwide.

By providing your clients with an easy-to-use standalone kiosk, you’ll delight them visually and practically. However, you’ll also eliminate lines and permit employees to concentrate on tasks of greater value.

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3. Handheld POS Order Takers

Restaurants using traditional POS systems undergo a somewhat lengthy payment procedure. The server should go to the table and ask if the guest is ready for a check, then bring the attention to the guest, then take it to the POS terminal and eventually return again to the table with change when the guest paid in money.

Handheld POS order takers–sometimes called mobile order takers–allow your workers to streamline their operations by allowing guests to order and pay at their own table. Because handheld POS technology in restaurants enables rapid ordering and payment, order speed and accuracy improves, and guests spend less time waiting for their orders and invoices.

4. Contactless Payment

Contactless and mobile payment is becoming extremely important to guests worldwide. It is a brilliant solution that can help keep your visitors safe by letting them swipe to cover their food. It helps prevent unnecessary physical contact between staff and guests, allowing everyone to keep as secure as possible and maintain a social space.

Contactless payment devices are lightweight and durable, and a number of them enable all possible payment methods — anytime, anywhere in the restaurant.

5. Printers

We can’t discuss technology and restaurants without mentioning printers. While contactless payments and electronic receipts could be taking over and growing in popularity, most restaurants still want the option to use paper receipts. And to print any kind of receipts, you will need an excellent printer. There are two basic types of printers for restaurants:

Receipt Printer

Receipt printers, also referred to as thermal printers, are most widely used on the customer-facing side since they operate quietly and much quicker than conventional printers. Every receipt printer is a thermal printer, which means it does not use ink to print. On the contrary, it creates images and characters by heating thermally sensitive paper.

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Impact Printer

The effect or ink is the most frequent kind in the rear of the restaurant. If your team is busy, they might not see a new slide in the printer. But, impact printers and their loud printing procedure catch the interest of chefs and cooks easily, so that they can process each order after the order arrives.

Revel Systems Technology in Restaurants

Restaurants all over the planet are embracing technology as a vital part of their business. From barcode scanners to self-ordering kiosks, the restaurant business gives its best to keep up with developing trends. At Revel, we supply an entire restaurant information system with high-end tech solutions. Contact us to find out more about our packages including business POS platforms!

Top 15 Benefits of Using Mobile POS for Restaurants

Among the most crucial overall benefits a tablet POS has over fixed POS terminals is the flexibility of cloud-based mobile POS solutions. While we typically refer to them as handhelds from the business, mobile wireless terminals or mPOS is much more precise. Over the last few decades, the rapid arrival of tablet devices directed from the Apple iPad and Android has led to the decreased popularity of traditional PDAs. The dimensions and weight of the tablets can be problematic; but many prefer them due to the screen size, and the iPad Pro may well become the hottest mobile hardware with the availability of card readers for lots of the tablet-based apps. The iPad Mini as well as the iPhone that have card readers will also be familiarized with those who still favor the size and weight.

For this particular study and guidenevertheless, the sort of portable device used does not matter. The advantages are the same. This guide is a comprehensive look at the many benefits of wireless terminals in comparison with a predetermined point of sale terminal. The most effective calculations are based on accurate data from the restaurant. Those numbers should always be used when deciding the chance to boost profits. Here I will include an example in each section for illustration purposes only.

1 area that will almost surely lead to a decrease in costs is labor. However, the amount of the savings will change significantly with unique restaurants due to the sort of restaurant, whether the regional laws allow a tip charge from minimum wage, and the way of compensating beverage and food runners. That makes it hard to project beforehand, so I won’t include it in this study. But, I must point out that we get consistent feedback from users of a mobile POS system which their labour costs have declined.

With the top 3 benefits below, we detail the calculations with the possible cost savings and an increase in net gains with some conservative amounts. When discussing the advantages and potential ROI from a mobile restaurant POS system, many additional benefits will accrue. However, they are more difficult to ascertain a certain increase in profits. We itemized all of the benefits into fifteen reasons why you should look at a mPOS for your restaurant.

Top 15 Benefits of Using MPOS (Mobile POS) for Restaurants

1. Elimination of “free beverages.”

Perhaps among the most critical losses in each restaurant’s dining area is the soft drinks which aren’t billed for by servers. Consider this example and situation for a second. Anytime a non-alcoholic beverage is arranged after the first beverage order, and with no food or alcoholic beverages, the waiter rarely charges for the drink — this is particularly true during active times. I recommend that when possible, test this on your restaurant.

Have someone go undercover and purchase an alcoholic drink or just a glass of water once the server first requires the order. Then when the machine comes back to check on the preparation of this entrée, order a non-alcoholic beverage. When the check arrives, the chances are high that the non-alcoholic beverage won’t be on it.

The server isn’t required to visit a terminal prior to serving the drink, and will almost always forget by the time he or she prints the test. When that happens, the restaurant lost the complete price of the beverage from its net profit because 100 percent of the cost was incurred.

Just how often do you guess that this happens in a restaurant? Most individuals don’t understand, but would you think it reasonable to expect that at least one drink is given away per server change? I have not had anybody disagree with this, and in actuality, they almost always agree that happens more frequently than that. However, to be quite conservative, we will use the one drink per server change number.

From there it is a very simple calculation. How many server changes do you have per week? Insert the amount for each lunch and every dinner. How much do you charge for drinks?

The calculation —

Server shifts Weekly X the beverage price = lost gain per week


Lunch: 3 servers Every Day or 21 per week

Dinner: 4 servers Sunday-Thursday, 6 servers Friday-Saturday or 32 per week

53 total server shifts weekly.

$2.00 beverages

53 shifts X $2.00 = $106.00 lost gain per week X 4.33 months

$459.33 monthly reduction or Possible savings

2. Suggestive Selling

Suggestive selling has been successfully utilised in quick-service restaurants for several years leading to greater sales and profits. I read a recent online story that said McDonald’s has a 30 percent”hit” with their suggestive selling. To put it differently, 3 of every 10 times a McDonald’s cashier asks,”would you like fries?” Or”would you like a drink?” The client says yes.

For this calculation, we’ll assume only one proposed selling instant is used and it will prompt the server to ask the client”would you prefer an appetizer?” Anytime the customer hasn’t arranged at least one appetizer for the table. Again to keep the calculation really conservative, do you think it reasonable that if your servers were constantly motivated to upsell appetizers, it would lead to only one additional appetizer sale per host change?

If you would like to use your numbers for the suggestive selling calculation; what’s the average price of an appetizer in your menu? Also, what’s the average food cost of your appetizers?

While the calculation below may seem high, a great case can be made that it’s too conservative. If a server was motivated only ten times per shift and only had a”hit rate” of 10% which would lead to the new appetizer sold per change. Not only does that seem very reasonable there may be times when more than 1 appetizer is ordered in the table. Recall McDonald’s has a”hit rate” of 30%, so we’re just assuming 1/3 of that for this particular example.

The calculation —

Server shifts Weekly X appetizer profit = possible net profit


We’ll assume the typical price of an appetizer is $6.00, and the average cost is 33.33% or $2.00. It follows that the restaurant will create an additional net profit of $4.00 per appetizer. Using the same 53 server changes per week the Higher net profit from suggestive advertising is:

53 X $4.00 = $212 a week additional net profit X 4.33 weeks per month

$918.67 extra monthly gain

3. Increased Table Turns

There’s absolutely not any doubt that using mobile POS apps will lead to faster table turns in almost any restaurant. The quantity of turn time reduction will change through the results I’ve seen, but it is usually at the 7-15 minutes range. The precise amount for any specific restaurant will vary based on many things.

Here are a few of the factors contributing to faster table turns.

  1. Without mobile POS devices, servers frequently take orders from a couple of tables prior to going to a predetermined terminal and entering the orders. Taking multiple orders causes a delay in the initial orders reaching the prep areas, and additionally, it generates jam-ups from the kitchen and bar during peak periods. With mobile POS applications, whenever the server gets the drink order, it’s sent to the pub and also, for the food order — that leads to faster order preparation and orders reaching the many prep areas in an orderly manner.
  2. With the servers always on the ground the clients do not wait as long to put their orders.
  3. When clients ask questions about the menu, the solution is nearly always accessible with the touch of a button using a handheld device. Answering questions in the table remove time lost when a server must find someone with the response. Normal questions include a client asking what components are on a menu item to be certain they are not allergic.
  4. So long as the”Item Out List” is preserved, when a customer requests an 86’d thing, the server knows instantly. Knowing 86 status immediately gets rid of the long delays that normally happen when ordering an 86’d merchandise, and then after the server must return to the table to notify the client and choose the replacement order.
  5. Pay in the table with an mPOS machine removes long waits for the client to get their guest check and credit card back from the server. Having to wait or standing in long lines to cover is your number one annoyance of restaurant customers.

By boosting table turns, particularly in fine-dining restaurants, do not get the notion that mobile terminals mean hurrying the consumers in and out of the restaurant thus lessening their dining experience. This isn’t what reducing table-turn occasions means.

There are three sections to a client’s time at the restaurant. The first segment is by the time they arrive until their host approaches them to take their first drink order — this is true if the client is instantly seated or is added to the waitlist. Because tables turn quicker with mPOS, wait times are also shorter. The next section is from the time the client receives their entrée until they are prepared for their check. The last part is that the time between being ready for their invoice and completing the payment process and leaving the restaurant.

The second segment won’t be negatively affected by the use of a mobile POS system. Their dining experience will be enhanced since the first and third sections will be significantly shortened — this means they’ll receive their meals sooner and will have the ability to leave shortly after completing their meal. Finally, those customers that are paying by credit or debit card is not going to have to be worried about donating their credit card to a stranger and using the stranger take the card out of the sight — this gives them reassurance.

For our calculation from increased table turns a couple of things must be set. What the present typical table turn time is, how many hours a week the dining area is operating at capacity with an active waitlist, the amount of tables at the restaurant, the typical covers each table, and the average dinner check per person. By turning the tables quicker when there’s a waiting list, there’ll be fewer walkouts since the wait time is too long.

For instance, I will assume we’ll gain 1/2 extra table twist on Friday and Saturday nights only. We’ll continue to keep the quote conservative with these amounts.

The calculation —

Additional net profit per week X 4.33 weeks per month = possible net profit


25 tables with a mean of 3 covers and an average check per pay of $15.00.

We’ll use the identical average food cost of 33.33percent

25 tables X covers X 15.00 X 1/2 added turn X two nights per week = $375.00 additional earnings X 66.67percent (100 percent — 33.33%) = $250.00

Additional net profit per week = $250 X 4.33 weeks per month

$1,083.33 Additional Monthly Profit

4. Suggested Wine/Drink Pairings

You may Link suggested wine pairings into entrees as a modifier window which contains all suggestions as well as a”no wine” button — this will lead to higher wine sales since the servers won’t forget to upsell. Since wine is the most profitable thing in a restaurant, this is a superb benefit.

5. Prep Printer Routing

On-the-fly prep printer routing to accelerate service for all those restaurants with more than 1 service bar. Not all mobile solutions may provide this feature, so make certain to check.

6. Suggested Alternatives to 86’d Menu Items

Suggest alternative food items for 86’d menu items. As an example, if the point of sale informs you that you are from the prime rib, it is possible to suggest the ribeye. Again this is a distinctive characteristic of several iPad POS systems.

7. Eliminate Dual Training

Eliminate dual training using a solution in which the software on the mobile app and the terminal is identical. Some systems might not run the exact same application on both stationary and mobile POS terminals, which makes training more challenging. So make sure to check this operation.

8. Utilize Server Functions

In connection with eliminating double training, you will want the advantage of getting all server functions on the handheld device, negating the necessity that some functions be performed on the stationary equipment.

9. Reduce Labor Costs

Reduce front-end labor costs at your restaurant. As mentioned these are hard to accurately project ahead of time though there isn’t any doubt fewer servers are required using mobile terminals. Even adding beverage and food runners will nearly always still lead to lower overall labour costs.

10. Reduce Lost Sales

Fewer”lost chance sales” because the servers are always on the ground — making it more probable that a server will be available to take an order for a further drink or a dessert which customers often choose to have on impulse.

11. Reduce Order Errors

Taking the whole purchase table-side reduces order errors and sends orders straight to the kitchen. There’ll be fewer order errors compared to translating handwritten tickets to the fixed terminals.

12. Serve More Drinks

Other alcoholic beverage sales are resulting from the first beverage order being delivered to the table so much faster. The client will order another round since there’s time before their entrees arrive.

13. Enhanced Professional Image

Restaurateurs benefit from utilizing the most advanced technology which results in an improved dining experience for their guests. Restaurant customers love mobile technologies, and it enhances their image of the restaurant.

14. Collect Information

Gather your customer’s email address for promotion opportunities. The mobile device may also be used for taking customer studies.

15. Reduce Startup Costs

Last but not least, using a cloud-based mobile POS system, you could save hundreds or thousands of dollars within the”conventional” point of sale solutions available. You don’t need to get the software; it is typically a SasS (Software as a Service) in which you pay a monthly fee to use the service.

There’s generally still hardware cost, but using the cloud eliminates expensive purchases such as workstations, servers, and software licenses. However, if you would rather buy a complete POS system with wireless capabilities, see below since it may be more cost-effective long-term dependent on the savings we have outlined.

Final Verdict and The Savings

You will need to use YOUR amounts based on the calculations outlined above to determine just how much you can save. However, as you can see from our examples from just the top 3 benefits, by integrating a mobile POS solution for your restaurant, you can possibly save $30,000 annually.

To make our calculations much more conservative, let’s cut it in half to make sure we aren’t overstating the benefits of a mobile or cloud-based system. That’s approximately $15,000 annually in extra revenue for your company — this sort of savings could more than cover the monthly cost of a POS system before considering all of the other benefits from a mPOS, tablet, or iPad POS system.

How much can you save with a mobile POS?

  1. Elimination of free drinks — $459.33 per month
  2. Suggestive Selling — $918.67 per month
  3. Increased Table Turns — $1,083.33 per month

Total Additional Net Gain — $2,461.33 per month or $29,535.96 each year!


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8 Finest Food Delivery Services for Restaurants in 2020

If you are running a contemporary restaurant, your takeout customers can be just as rewarding as your dine-in customers. If you have fought to enlarge the to-go facet of your company, it may be because you do not have a successful food delivery system.

Managing an whole delivery team can be hard, but third party providers have simplified the procedure. There are now numerous tech companies which use intuitive apps to process customer requests, track delivery timeframes, and collect cash. Not only does this require the shipping management process from your own hands, but in addition, it lets you access the millions of consumers using food delivery apps.

So, what would be the ideal food delivery solutions for restaurants? We have compiled a list of the top eight choices — let’s check them out!


UberEats is the food delivery service backed by Uber — the world’s biggest ride-sharing app. The platform connects restaurant owners with tens of thousands of meals delivery drivers with a seamless smartphone application.

Drivers get a notification when a nearby order is placed. Following the driver accepts the job, they visit the restaurant, pick the order up, and send it to the destination. Payment is handled electronically through the app, and customers can track the progress of their purchase in the comfort of their own home — it is an entirely hands-off procedure for restaurant owners.

Just like most modern restaurant delivery services, UberEats permits you to bypass employing your delivery team. Still, this advantage comes at a price — Uber is notorious for charging some of the greatest food delivery commissions on the current market, which can eat into your restaurant’s bottom line. At the moment, you can expect to pay around 30% of an order’s worth in commission.

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The principal benefit of partnering with UberEats is its size. Since the company has over 300,000 nationwide restaurants, it has become a popular platform for customers that want variety. If you would like exposure to UberEats’ loyal customer base, you want to partner with their services.

Who It’s ideal For: Restaurant owners in massive cities that need access to UberEats clients. In addition, it is suitable if you do not have money to invest on your own delivery team.

Availability (Service Area): All significant cities in the USA (100s of choices ). Global cities are also available (900 total worldwide cities).


DoorDash is among UberEats’ fiercest competitions. The company, which is based in San Francisco, first started offering meal delivery services in 2013. It’s now among the biggest third-party restaurant delivery services in the nation.

DoorDash operates exactly the same manner as UberEats. Drivers are notified of local jobs, and orders are completed entirely through the DoorDash app. Clients submit their credit card information and other payment information directly to their telephones.

While DoorDash does not have the identical number of consumers as UberEats, the business is expanding at a fast pace. Additionally, you will be charged a 20% commission, which is 10 percent less than the current rate at UberEats.

At the moment, DoorDash has over 250,000 partner restaurants in 300 cities. However, UberEats has a broader customer pool.

Who It’s ideal For: This is ideal for a restaurant that needs a third party shipping service with a huge network of drivers. If you reside in a big city, this can be a less expensive alternative than UberEats (but it does not have as big of a client base).

Availability (Service Area): 300 nationwide cities (all major US cities).


Postmates is just another San Francisco-based startup that is trying to dominate the third party food delivery market. Additionally, it provides clients an easy-to-use app that will process orders and handle deliveries.

1 main benefit of Postmates is that users can also purchase from shops and non-partner restaurants. While this doesn’t offer you a massive benefit to restaurant owners, it is vital to know how the system works for customers.

This is not to say that Postmates does not partner with restaurants. The business is firmly committed to assisting restaurant owners choose prices and meal-types which are most acceptable for delivery. It can help you guarantee excellent food is delivered to your clients.

Postmates will require a 10-20percent commission from a sale, but this will be dependent on a number of factors. The business is well known for offering extensive promotions to clients.

Who It’s ideal For: restaurants that need access to an extensive network and inexpensive commission structure.

Availability (Service Area): Important cities in all 50 states (100s of choices ).

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Grubhub is just another restaurant food delivery titan which has clients throughout the country. This Chicago-based startup has invested heavily in creating an intuitive app and a large community of customers. Again, users may place an order, and a Grubhub delivery driver will pay a visit to your restaurant and deliver the meals to its destination.

Grubhub permits you to use its delivery platform on requests via your own site. If a customer orders through your site and you use a Grubhub driver, then you will only pay a 10 percent commission. If the Grubhub app is used for shipping, it is going to cost around 20% in addition to the standard delivery fee.

Grubhub has recently come under fire for putting restaurants within their app without notifying the owners. It follows that a restaurant may suffer from association with the platform if an order is not processed properly.

Nonetheless, there’s no denying that Grubhub has a good market share concerning nationwide consumers. The business has done an exceptional job of marketing itself over the last few decades.

Who It’s ideal For: If you’re looking for a shipping service that also lets you use its drivers to get a lesser cost, this is an exceptional option.

Availability (Service Area): 3,200 cities in the USA.


Seamless is one of the oldest titles in the third party food delivery industry — this New York City-based firm has been operating since 1999. The business merged with Grubhub in 2013, and it is now part of a larger set of restaurant food delivery solutions.

Seamless also provides a smartphone app, third-party drivers, and automated order processing. While you may tap into Seamless’s driver pool, in addition, this is an outstanding option if you would like to provide online ordering for pickup orders. Clients can order through the Seamless app and collect the items from the shop.

While Seamless has been effective at helping companies grow, it is currently only available in 14 cities in america.

Who It’s ideal For: Restaurant owners who want a market shipping service which also offers in-store pickup features.

Availability (Service Area): Atlanta, Dallas, Austin, Detroit, Miami, Houston, Minneapolis, Nashville, San Jose, San Francisco, Seattle, Tampa, and St. Louis


Eat24 was purchased by the restaurant inspection platform Yelp just a couple of years back. Since Yelp decided it no longer wanted access to the food delivery market, it sold the firm to Grubhub in 2017.

At first, the business continued to function as Eat24, but it’s now fully merged into Grubhub. If you see the Eat24 site, you will be redirected to Grubhub.

Who It’s ideal For: The exact same sort of customer that is looking to tap into GrubHub’s extensive user base.

Availability (Service Area): Grubhub’s service area (listed previously).


Caviar was originally owned by Square (a payment processing giant), but the business was sold to DoorDash in 2019. While the companies are now under the same ownership group, Caviar continues to run its site and mobile application. I suspect both platforms will completely merge later on.

At the moment, Caviar charges the same rates as DoorDash — that is noticeably less expensive than UberEats. However, Caviar has a ways to go. While the business is popular with its customers, it is only available in 28 cities across the nation.

Who It’s ideal For: Restaurant owners searching for a niche service in one of Caviar’s 28 target towns.

Availability (Service Area): Boston, Brooklyn & Queens, Chicago, Dallas, Fort Worth, Greater Philadelphia, Los Angeles, Manhattan, Marin County, North Jersey, Northern Virginia, Orange County, Peninsula, Philadelphia, Portland, Richmond, Rockville, San Francisco, Sacramento, San Diego, East Bay, Seattle, Seattle Eastside, South Jersey, Walnut Creek, Washington DC, and Woodbridge.


SkipTheDishes is a Canadian food delivery service that’s increasing in popularity in the USA and across the world. The business offers the identical user-friendly mobile app approach as other suppliers on our list.

The business offers different commission percentages based on various things, which means you’ll need to contact them to ascertain the price your restaurant will pay for shipping.

While SkipTheDishes partners with McDonald’s, KFC, Subway, and a number of other important brands, it will not have a substantial presence in america. The alternatives on our list are better if you are trying to target a substantial market segment.

Who It’s ideal For: Restaurant owners searching for a niche site with custom commission structures.

Availability (Service Area): Buffalo, Omaha, St. Louis, Cincinnati, and Columbus.


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Bonus — Your POS System

While the third party restaurant delivery services on our site can help you tap into new markets, they are also costly. If you believe it is excessive to pay as much as 30 percent to a third-party shipping supplier, you are not alone. Many restaurants are now bringing their delivery solutions back’in house’ to prevent this issue.

Fortunately, point of sales platforms today provides an fantastic way to streamline your shipping choices. Many contemporary restaurant POS solutions integrate with delivery platforms to offer online ordering, delivery tracking, and a host of other premium features — this means you could accept online orders and automatically process them via your in-store POS applications (and you won’t need to pay commissions).

Some POS platforms also provide driver management portal sites that help you manage your delivery team. Additionally, you won’t be at the mercy of a third party platform’s drivers. Sometimes clients complain that DoorDash and UberEats deliveries arrive cold!

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