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The ZReport(TM)

 

Spring 2012

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IN THIS ISSUE


Is Your POS PCI Validated?

Above-Store Reporting

Security is Vital for your Restaurant

Protect Yourself from this Employee Scam


ABOUT NCBP


 
INDUSTRY FORECAST


 

Consumer Trends Lean Toward Technology

 

 

 

The latest NRA Industry Forecast Technology is mostly positive, predicting both sales and job growth for restaurants.  

 

Across the nation, technology is finding its place at the restaurant table. Although high-tech items such as wireless payment and iPad menus aren't commonplace just yet, there is strong consumer interest in such options. 

 

What's more is that in today's highly connected society, email and text messaging are proving to be a popular way for restaurant operators to reach their consumers to convey information about menu specials and upcoming events.

 

And, if a restaurant's specials were available on Facebook or Twitter, nearly one-third of consumers say they'd be likely to sign up, indicating that social media continues to be a powerful marketing tool.   

 

To read the report highlights, click here .


SOCIAL MEDIA

 

How Social Media is Revolutionizing the Restaurant Industry

 

social media restaurant image 

 

It's apparent that social media is a huge influence on the restaurant industry. Restaurant operators are most interested in marketing on Facebook, online review sites, Twitter and blogging websites. 

 

Studies show that online reviews have both a positive and negative influence on restaurant revenue and good or bad reviews both spread more quickly online than by traditional word of mouth.  

 

To read the entire article,  click here.

 

STATUS UPDATE IDEA


  

 news feed image

 

 Here's a great marketing  suggestion from an independent  restaurant owner.  Have your  staff, especially bartenders,  update their status to say that  they're working.

 

 It's amazing how much that free  and easy tactic will help fill an  extra couple of seats for the  night.

 




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IS YOUR POINT-OF-SALE SOFTWARE 

PCI VALIDATED? 

 

pci secure credit cardPCI compliance is a major issue facing every restaurant handling credit cards today. PCI compliance goes beyond just making sure your POS software is verified, but this is a good place to start. Have you checked to see if the version of POS software you are running is on the List of Validated Payment Applications? Click here to check for your version.

 

If your version of software is not listed, this is the first place to start. Contact NCBP to determine the process of upgrading to a validated version of software. Now that you have your POS software up-to-date, don't stop here! The process of becoming PCI compliant involves much more than keeping your POS software current. For a complete list of requirements follow this link to the PCI Compliance Guide. 

 

Most independent restaurateurs will fall into the Category 4 level if they are running credit cards through their POS system. 

 

 For questions about PCI Compliance, contact Steve  Halverson at 888-505-0540 or ncbpsales@ncbpinc.com.



 

IMPROVE MANAGEMENT OF YOUR RESTAURANT WITH ABOVE-STORE REPORTING

 

 

restaurant managerThe rise in availability of above-store reporting tools has made reviewing data from single stores or multiple stores a much simpler process than ever.

 

The data available includes the typical food-and labor-cost monitoring functions, and can also be used for monitoring sales trends, to analyze price data, and to detect theft.

 

With flexible reporting options, it's easy to run reports across multiple locations. Accumulating data over a longer period of time will generate even more useful reports that analyze trends both in store and system wide.

 

If you are not utilizing all the options your POS reporting offers, now is the time to evaluate the tools and gain the competitive advantage of above-store reports.

 

Contact NCBP to meet with a POS expert today.

 


 

RESTAURANT SECURITY SAVES 

MONEY AND LIVES  

 

safe certifiedIt's very important for every restaurant to have a security plan in place.  Reviewing the plan with staff is equally important as the plan itself.  The plan should include keeping the premises, money and employees all safe.  

 

Staff should be trained to cooperate with criminals.  Give them the money (it's insured) because nothing is worth risking the safety of your employees or customers.  

 

Keeping your restaurant exterior well lit will deter most criminals.  So will interior and exterior surveillance cameras.  An alarm system is also very important.  

 

For more useful information and tips on keeping your restaurant safe,  click here.

 


 

ARE YOU SET UP TO PROTECT AGAINST 

THE "WAGON WHEEL" SCAM?

 

employee theftThe "Wagon Wheel" Scam is used by servers to profit from self-serve items such as beverages and salads.  The scam works with checks paid by cash and goes like this:

 

1. The guest check is printed, presented to the guest, and cash payment received.

 

2. Prior to closing out the guest check, the server utilizes the separate check functionality built into the POS and splits off common menu items such as self service beverages and salads to a separate check.

 

3.  The original check (less the self serve menu items) is closed out to cash.

 

4. This leaves the second check available to use the common menu items on another check.

 

5. This cycle is repeated throughout the shift, with the common self-serve menu times circulating on and off checks like a "Wagon Wheel". 

 

This scam increases the server's cash take and deprives the restaurant of revenue from its most profitable menu items. With the correct POS configuration along with monitoring reports, this scam is easily defeated.

 

Here are a few key actions to prevent the "Wagon Wheel" scam.

 

A.  Your POS system should be set up to limit the number of times a check can be reprinted.  If a check needs to be reprinted multiple times, a manager's authorization should be required.

 

B.  The split check functionality can be made to require a manager authorization as well.  A competent manager will recognize the fraud possibilities of moving only the self-serve items to their own check.

 

C.  Your POS system should be set up to only allow one check per table.  This eliminates the possibility of starting a new check prior to closing out the check that was left with the self-serve menu items.

 

D.  Watch your reports.  Checks closed to cash that have been open for an unusually long time should be a red flag and watched closely.

 

Reprinted with permission from MICROS Mid-Atlantic

 


 

FEEDBACK PLEASE

Like Our Ideas or Want to Share Some of Yours?

 

The Z Report is looking for comments, ideas, and suggestions about how we can help YOU, our customer, better utilize your technology.

 

Please contact us as often as you'd like

 

Dean Crotty, President

North Country Business Products

888-505-0540

info@ncbpinc.com

 




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