Using a POS to cut costs!

How to cut costs?

In today’s world we are seeing costs on items continue to rise. Our coffee and specialty beverage customers have been hit with costs of coffee increasing  to it’s highest levels in 13 years.
Our pizza and restaurant customers don’t have it any better as we have seen cheese prices up as much as 25% over the last year (
So, what does this have to do with POS?  A LOT.  When costs skyrocket, mistakes and control become even more important.
Take the first step by implementing controls over mistakes of pricing and product.  A Zero Training POS system allows you to make sure your employees are doing their best to get correct prices out to your customers.  This eliminates the shortages that occur when employees are quoting wrong prices.  Even a few cents off can make the differences when costs are involved!  
Tracking your inventory?  If not, then you are probably not tracking your waste either.  Even just tracking waste on a couple of your key items will help you save money and help you cut your costs. 
 Implementing a full inventory control system takes it a step further by showing you your cost of goods sold (COGS) on the fly.  Portion control can be managed by having precise portions printed in the kitchen.  This allows your employees to stop the overages of food that cause a waste and inventory issue. 
So give it a shot – call us and ask how we can help you at least trim your costs and get better control over your location.

Contact us at:
Mike Spence
8326 Woodland Ave. E
Puyallup Wa 98371

December 14th, 2010 by