New IRS Rule Will Affect The Way Restaurants  Report 

Automatic Service Charges 

In January 2014, the IRS will implement a new rule that will consider automatic gratuities as service charges, making them subject to payroll tax withholding rather than tips, which many restaurants leave up to their employees to report as income.

This would become a cumbersome administrative burden for restaurants and have a significant financial impact for servers, most of whom do not report 100% of their tips to the IRS.

With this new change, many restaurants will do away with an automatic service charge for large parties and will likely move to a suggested tip system.

For more on this new tax rule, click here.  

For programming help to reflect the changes on your reports or check signoffs, please contact NCBP.

 Changing the Game with mTablet and mStation

NCBP is pleased to offer the newest hardware from MICROS, the mTablet and mStation. By functioning both as a mobile device, and when appropriate, as a fully functional stationary device, these new products, working in tandem with MICROS' industry leading software applications, redefine the point-of-sale solutions from MICROS.

The mTablet and mStation are compatible with many existing MICROS software platforms. And, unlike consumer devices, the mTablet screen is easily viewed in direct sunlight. The mTablet provides secure, fully integrated payment processing, without fragile adapters or plug-ins, and uses the latest Wi-Fi and Bluetooth standards.The mStation, as the companion to the mTablet, provides the versatility and flexibility of a fully connected workstation. 

There is so much more to the mTablet and mStation.  For a full overview, contact our POS experts today.

North Country Business Products

888-505-0540

info@ncbpinc.com

"Waste Management": Check Your Trash

When was the last time you looked through the trash at your restaurant? You can find out many telling things about your operation by simply looking in the garbage. What might you find? Do you see flatware or kitchen utensils tossed by careless employees or customers?  

How much food is in there? Can you reduce your portion sizes and costs?  You can also tell whether guests are enjoying what is on their plate. If you see one item constantly coming back from a dish, you can try to replace it with something that will be eaten entirely.