Restaurant POS Systems

proven profit

 

Restaurant POS Systems
Proven and Profitable Restaurant POS Systems

Restaurant Manager offers complete restaurant POS systems that can be easily tailored for use in any sort of food service establishment, from fine dining and table service restaurants to quick service (QSRs), pizza delivery and take-out establishments, as well as bars and clubs.

Designed as a turnkey solution that can grow with your business, Restaurant Manager POS systems offer everything you need to effectively manage your operations. Restaurant Manager POS systems can provide integrated Online Ordering, inventory control, wireless table side ordering and payment, real-time alerts, mobile management capabilities and robust back office management to help increase revenue, cut cost and boost your bottom line. Contact a restaurant profitability specialist to learn more about Restaurant Manager POS systems.

Restaurant POS systems should fit the way you do business and Restaurant Manager has over 20 years of experience creating restaurant POS systems that focus on what our users need. Bring your business to the next level of efficiency and profitability with Restaurant Manager POS. www.positivetech.com

Posted by jgerow on March 20th, 2014

Filed under POS Systems, Restaurant Manager | No Comments »

Online ordering Grow Revenue and Reach More Customers

Online Ordering

 

Online ordering Grow Revenue and Reach More Customers
Overview & Benefits

Take advantage of the current ordering wave and associated profits! Restaurant Manager’s fully-integrated Online Ordering module can increase revenue without increasing staff. With Restaurant Manager’s Online Ordering for restaurants you can:

INCREASE REVENUE: Allow customers to place advance orders 24/7 without paying an order taker effectively giving you a 24/7 operation. When offered the convenience of Online Ordering many customers will place orders more frequently generating more revenue!
REDUCE ORDER ERRORS: Eliminate ordering errors due to miss-communication reducing both waste and costs.
BOOST THE AVERAGE CHECK: Implement suggestive selling to promote high margin items resulting in higher check averages and increased profits. Online orders can be 15% – 20% higher than typical phone in orders!
INCREASE EFFICIENCY: Easily maintain menus and track results through one interface. There’s no new software to learn and you’ll have ONE point of contact for both your POS and Online Ordering.
IMPROVE LABOR ALLOCATION: Increase revenue without an increase in staff freeing up resources that typically need to take phone calls and manually enter orders to tend to other matters.
REACH MORE CUSTOMERS: Our email marketing services allow you to promote your establishment’s Online Ordering capabilities through HTML emails to existing and potential customers.

Our Online Ordering solution has all the features you need to grow your business and bottom line.  We also offer email marketing capabilities – a critical component to helping you reach and drive more customers to your website.  Once you’ve reviewed what we can do, you can decide which package is right for your business.

Still not convinced or looking for even more information? Call us today for a free evaluation and Quote. 503 284-6565

Posted by jgerow on February 12th, 2014

Filed under Restaurant Manager | No Comments »

Positive Technologies Inc. 4329 Ne Killingsworth St Portland OR 97218. (503) 284-6565

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POSitive POS Oregon

Positive Technologies Inc. 4329 Ne Killingsworth St Portland OR 97218. (503) 284-6565
www.positivetech.com
Business Hours: 24/7 Technical Support. 503 284-6565
Payment Methods
•Visa
•MasterCard
•Cash
Since its founding in February of 2000, POSitive Technologies, Inc has focused on providing affordable, reliable and easy to use POS Systems to restaurants and retail stores in Oregon and the surrounding areas.

POSitive Technologies has the best customer service ever.
POS Portland Oregon
Great Service, fantastic products, the best deals, sound advice and a trained technical staff you can’t go wrong. Point-of-Sale systems, Service, Supplies, Accessories, Surveillance Systems and just about everything POS you will need for your restaurant, bar or retail store. You can’t beat POSitive Technologies

POSitive Technologies, Inc. has provided affordable, reliable and easy to use POS systems, hardware and software solutions for the retail and hospitality industry since 2000.The Company’s owner, Jim Gerow, has 28 years of experience in Point of Sale systems and applied principles. We offer our clients only the makes and models we have evaluated according to the restaurant and retail standards….

503 284-6565

Posted by jgerow on February 3rd, 2014

Filed under POS Systems, Restaurant Industry, Supplies | No Comments »

POS Software Equipment Services and Supplies.

POSitive Technologies, Inc., specializes in POS Software Equipment Services and Supplies.The foundation of POSitive Technologies’ business is our excellent customer service. Simply put, we take care of our customers first. Superior equipment service yields maximum system availability, thus ensuring our customers the highest return on their POS investment. POSitive Technologies dispatches qualified technicians that are cross-trained to handle the repair of both equipment and software on-site. This ensures the most up time for your business. Call for details and a personal Quote 503 284-6565.

POS SOFTWARE: Restaurant Manager POS is a complete solution designed to meet the needs of table service restaurants, quick service establishments, pizza operations and bars/nightclubs. Below is a list of products and services that comprise the Restaurant Manager POS solution.

Core Offerings
Restaurant Manager POS
Write-On Handheld
Mobility Solutions
RM Monitor
RM Kiosk iPad POS
Online Ordering
Pay at the Table
Back Office Capabilities

Additional Products and Services
Calendar
Central Manager
Customer Display
Customer Loyalty
Email Club
Employment Application
RM Monitor
Event Based Management Alerts
Gift Cards
Inventory Control
Online Ordering Marketing Services
PCI Compliance
Reporting
Reservations
Third Party Solutions
Digital Signage

Product Overview
Features and Flexibility to Meet Your Every Need

With over 20 years of experience in the POS business, Restaurant Manager provides the most flexible and robust solution available today. By primarily focusing on independent restaurants and bars over those twenty plus years we understand that POS solutions require a high degree of flexibility in order to meet specific needs. We also understand that such a high degree of flexibility also requires well-rounded and comprehensive functionality.
Table Service POS Solutions

Give Your Customers a Reason to Return
Providing a memorable meal and service experience helps maintain important repeat business, as well as generate word-of-mouth accolades. Restaurant Manager Table Service is a comprehensive software package that gives you the tools to ensure the highest quality customer service, while reducing costs and increasing profits. Ideal for fine dining, casual dining, bar service and take-out Restaurant Manager provides a POS solution to meet your needs.
Bar and Club POS Solutions

Keep Customers Happy While Monitoring Your Profits
Keeping the crowd happy and the drinks flowing drives your bottom line. To improve billing accuracy and keep margins high Restaurant Manager can play a key role with features like quick tab pre-authorizations, easy tab transfers and one touch “next round” ordering. Restaurant Manager can deliver the speed customers expect, the features bartenders want and the security you need.
Pizza and Delivery POS Solutions

Offer Reliable, Fast Service with Food that is Prepared Right – the First Time
Quickly serving customers, managing special orders, sending accurate information to the food prep staff and getting the order out the door requires the right tools. Restaurant Manager is ideal for pizza operations with a intuitive pizza matrix and robust couponing capabilities. In addition, our reporting package provides real-time sales statistics, delivery sales and a host of other sales related data, allowing you to spend more time running your business.
Quick Service (QSR) POS Solutions

Allow Employees to Focus on the Customer, Not the Computer
Getting the order right while minimizing errors, up-selling the customer and easily processing coupons put the “quick” in quick service. Customize the screens the way you need them to look in order to help your servers fill customer orders quickly and correctly. In addition delivery and take-out capabilities give you the most complete solution available.

POS Equipment: A complete 2-POS System includes:
1-2/POS RM License by Action System
1-RM Table Management
1-RM Tab Site License
1-RM Credit Card Interface site license
1-RM AR/Gift Card site license
2-POSiflex 6715 POS-Ready
2-POSiflex 6000 series MSR
2-Smart Power 400 wall mount with TBF and SmartGround
1-Xerxes  Black cash Drawer w/ Epson Mechanism
1-Samsung SRP275C serial grey printer with cutter
1-Smart Power U-TBF 7 Amp IEC Cord with Smart Ground
3-Apple IPOD 4th Gen 8GB
3-Linea Pro I-Pod MSR case and extended battery
1-300Mbps Wireless N Access Point

Data Discovery, training, Installation and on site standby
First Year Maintenance Plan
Parts and Labor Warranty
on site 9:00am -5:00pm Mon- Fri
phone help- 8:30am – 5:00pm Mon-Fri

Restaurant Manager Software upgrades
1- Scheduled Preventative Maintenance

Contact Jim Gerow for details and pricing.
503 284-6565
www.positivetech.com

Point-of-Sale Equipment
POS SYSTEM  MONITOR  PRINTER
SCALE,  SCANNER,  SURVIELANCE SYSTEM,
CASH DRAWER AND INSERT,  HANDHELD,
BATTERY BACKUP,  LINE CONDITINER,
ACCESSORIES, PIN PAD, TOUCH SCREEN, COMPUTER, SERVER, MAGNETIC CARD READER,
AND MUCH MORE

POS Services: Implementation & Training
Every successful POS system installation is based upon implementation and training, two areas where POSitive Technologies’ experience is beneficial to our customers. Once the system is ordered, POSitive Technologies’ Implementation Services group takes over, carrying the client from concept to ‘go live’ in a field-proven, step-by-step method that really works.

Service & Support
Whatever your needs, we’re here for you
POSitive Technologies offers complete, robust solutions to meet any and all of your POS needs. By providing a one stop shop, POSitive Technologies gives you the peace of mind resulting from years of experience and proven solutions from industry leaders. Along with easy-to-learn systems for training you and your staff, we offer 24×7 support to ensure you keep operations running smoothly.

On-Site Service provides:
Knowledgeable techniques.
Inspections of your entire system to ensure all equipment are operational.
Quick response times and resolutions.
Large coverage area.
Staffing to service national accounts.

Depot Service Provides:
Fully stocked hardware inventory.
Advance hardware shipments to replace broken equipment.
Call tags sent to pick up the broken equipment.
Terminals pre-configured to work with your system for a seamless swap out.

Customizable Service Contracts Provide:
Priority service
Scheduled Preventative Maintenance
Complete hardware swap outs

Help Desk
Phone: (503) 284-6565 x2
Afterhours Support: (503) 284-6565 x2 option 1 to be connected to a technician

www.positivetech.com

POSitive Technologies is proud to offer and has built its reputation by providing superior customer Support.
We provide: Rapid response 24 hours a day, 7 days a week, 365 days a year, and are staffed by experienced technicians with expertise across POSitive Technologies’ entire product line, yielding above-average first-time close rate.
Please check our website to find out what our customers are saying about us.

POS Supplies: POSitive Technologies, Inc. is the #1 Point-of-Sale and Surveillance Systems, Services and Supplies reseller in Portland and the surrounding areas. We have free delivery for purchases of $50.00 or more and have most supplies on hand, same day delivery in most cases. We have many to choose from including BPA Free Thermal Paper.

QUALITY Point-of-Sale SUPPLIES
POS PRINTER PAPER, POS PRINTER RIBBONS,
HP AND ZEBRA PRINTER SUPPLIES, MSR CLEANERS,
STANDARD PAPER, EMPLOYEE CARDS, GIFT CARDS,
FREE DELIVERY WITH $50.00 MINIMUM ORDER.

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POSitive Technologies, Inc. is a local Point of Sale reseller based in Portland Oregon since 2000. We have assembled a staff with 100+ years of combined POS knowledge. Since the opening of our doors our dedicated employees continue to hone their skills to keep up with the latest in POS technology.
Here at POSitive Technologies, Inc we take pride in the services and products we offer. Our goal is to give you the best Customer service and proven products. We have a wide variety of retail and restaurant point of sale systems, POS equipment and POS supplies. We test every POS device before it leaves our office so you get the best possible product.
We strive to make the process of buying a Point of Sale System as smooth and convenient as possible. We work with you to see what your needs and wants are. We go through every step of the process with you from choosing the POS equipment, software and services to standing by your side on the first “go live” date.
We include 24/7 support for the first 30 days when you purchase a full POS system from us to help you through the learning process of your new POS System.
We also stock all the POS Supplies you’ll need, from POS Printer Paper, employee badges, scanner and printer labels, standard printer paper and much more.
At POSitive Technologies, Inc., we care about our customers and the health of your equipment. Your POS system should always be in the best working condition. We schedule annual maintenance appointments which are an excellent method for preventing emergency system failures. We replace fans, clean and lube the system components as well as test and diagnose any potential issues. Afterwards we review the diagnostic results with you.

POSitive Technologies, Inc.
4329 NE Killingsworth St Suite A,
Portland OR 97218
503 284-6565
www.positivetech.com
mindi@positivetech.com
jim@positivetech.com

Check Us Out at www.positivetech.com

(POS) Point of Sale Products Services and Supplies in Portland Oregon

POSitive Technologies, Inc
Portland Oregon

Posted by jgerow on February 3rd, 2014

Filed under On line Reservations, PCI Compliance, POS Systems, Restaurant Manager, Supplies | 2 Comments »

NEW IRS Rule Causes Restaurants to Rethink Auto-gratuities.

RMlogoClear

 

 

NEW IRS Rule Causes Restaurants to Rethink Auto-gratuities. Did you know the IRS will soon require restaurants to deduct payroll taxes from the automatic gratuities they collect on behalf of their servers? This important new tax rule will affect YOUR business effective on January 1, 2014. Here’s what we blogged about the new rule in October:

RMPOS Blog (October 2013)

Our company can help you comply with the new IRS rule by making some adjustments to your Restaurant Manager POS software. And if you’re currently enrolled in an annual support plan with our company, we can provide this service at no additional fee.

Don’t get caught unprepared on January 1st!! Contact us TODAY to find out what you can do to comply with the new IRS rule.

 

POSitive Technologies Inc.

Technical Support

503 284-6565 x822

 

Posted by jgerow on December 5th, 2013

Filed under POS Systems | No Comments »

Meet Our Customer, Trails End Saloon

Meet Our Customer, Trails End Saloon
Trails End Saloon was referred to us by his restaurant equipment supplier in August of this year looking for a POS that would make managing their restaurant easier but could bring more profit to the table.
POSitive Technologies Inc., offers a complete restaurant POS systems that can be easily tailored for use in any sort of food service establishment. Designed as a turnkey solution that can grow with your business, we provide POS systems with everything you need to effectively manage your restaurant. POSitive Technologies, Inc’s., POS systems can provide integrated Online Ordering, inventory control, wireless table side ordering and payment, real-time alerts, mobile management capabilities and robust back office management to help increase revenue, cut cost and boost your bottom line.

Trails-End-logo1

 

About Trails End Saloon

Owner/operator: Eric J. Hallingstad
Born and raised in Oregon, Eric’s background is unique: he has more than 15 years’ experience as a small business owner in the Pacific Northwest restaurant and bar industry, and currently lives on and manages a modest family farm in Mulino with his wife and two sons. Outside of work, Eric enjoys everything the NW has to offer including skiing, fishing, clamming, and crabbing.

Eric’s past work experience is reflected in his business philosophy: small businesses are essential to a healthy economy, and neighbors deserve fun, friendly gathering places in their communities. In the Trails End, Eric saw a chance to preserve the saloon’s unique neighborhood feel (located in downtown Oregon City) while taking the venue to a new level. This commitment to elevating Trails End has driven changes necessary to meet important goals, such as producing tastier food, offering a broader range of entertainment, and sprucing up the interior to reflect a sense of neighborhood pride, a commitment to local history, and a commitment to a clean, safe environment.

Before joining Trails End, Eric owned, operated and worked as head chef for the Samurai Lunch Box food wagon in Southeast Portland’s Sellwood district. Previously, he spent 10 years as president, chef, and operator of the Limelight Restaurant and Lounge in Southeast Portland. In addition to Trails End, Eric and his wife currently manage Cedar Creek Events and Catering, with a focus on fresh, local cuisine and creative beverages.

“The goal is to make Trails End a place where anyone can stop by, feel comfortable, have a good time, and enjoy a meal and drink,” Eric said. “With more than 20 years of relevant experience behind me, I’ve learned that sustaining this kind of atmosphere means always looking for ways to make positive changes that can improve business. The key is to keep positive and remember that hard work pays off, and the whole neighborhood will benefit.”

Tel: 503-656-3031
Catering & Music Booking
503-656-7872

Address:
Trails End Saloon
1320 Main Street
Oregon City, OR 97045

 

Posted by jgerow on November 20th, 2013

Filed under Meet our Customers, POS Systems | No Comments »

Meet Our Customer, Wildwood Restaurant.

Meet Our Customer, Wildwood Restaurant. Meet Our Customer, Wildwood Restaurant. We have many great customers whose restaurants are both unique and exciting. We would like to introduce you to Wildwood Restaurant located at Located at :

1221 NW 21st Avenue Portland, OR 97209

Wildwood offers fantastic food, a fun and friendly crew with excellent customer service. All this mixed with an amazing atmosphere and only the freshest ingredients from the Pacific Northwest makes for one of the finest restaurants in Portland Oregon. Wildwood has been our customer since January of 2012. The staff is amazing and hands on. When they purchased their three station Restaurant Manager Point-of-Sale system from us the crew jumped right in and was eager to learn. They were never afraid to get in there and get the task done. Working with them has been a joy for us at Positive Technologies Inc.

About Wildwood Restaurant

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Wildwood Restaurant is located in Portland’s beautiful northwest neighborhood, near forest park’s 30-mile long wildwood trail. Wildwood restaurant was founded in 1994 by Portland native and James beard award winner, Cory Schreiber. Current executive chef, Dustin Clark, started at the restaurant in 1998 as a line cook, moved into the sous chef role in 1999, and eventually took over the role of executive chef in 2007.

Wildwood Restaurant is an American restaurant and bar bringing you the best the Pacific Northwest has to offer. Executive chef Dustin Clark’s menus are inspired by the fresh seasonal produce that we are so fortunate to have throughout the region.  The complexity of our dishes comes from the depth of flavor in the ingredients, most which are found within miles of the restaurant.  Local ingredients keep us firmly rooted in our rich Oregon soil. Wildwood supports local farms which practice environmentally sound agriculture and sustainable farming, and market driven menus always showcase our local farms and purveyors.

 

 

Dustin Clark

 

 

 

 

 

 

Chef Dustin Clark believes the Pacific Northwest is home to some of the best produce in the world. “When I spent three months traveling around Europe, I always compared it to the great fruits and vegetables in Oregon. Even the open-air markets in Nice on the coast of France didn’t measure up,” he says.

Dustin 2Clark grew up in Pierre, South Dakota. Finding a limited culinary scope there he moved to Montpelier, Vermont and attends the New England Culinary Institute. As luck would have it, one of his externships led him to Portland, Oregon and ultimately, to Wildwood.
Clark first worked at the renowned Portland restaurant, Zefiro, upon arrival to the Pacific Northwest. In typical Portland fashion, he worked two jobs for almost two years while getting his feet under him, also cooking at In Good Taste cooking school when it first opened. Wildwood soon offered an amazing opportunity to cook “from the source” as Chef Cory Schreiber put it, and Clark accepted. Originally scheduled to work pastry, he was moved to the wood oven and quickly earned the evening line cook position. Less than a year later, Clark was promoted to Sous Chef.

Clark has been with Wildwood Restaurant since 1998.  He has dedicated himself to the restaurant purely because of the concept: Source the finest local ingredients, know your farmers, make lasting relationships, and the cuisine will always be more detailed than the final plate.
Clark began collaborating with Schreiber on the menu in 2004, close to the restaurant’s 10th anniversary. Soon after, Clark assumed the Chef de Cuisine position in 2006. In 2007, Chef Schreiber moved on from Wildwood, and Clark was promoted to Executive Chef.
Today, Clark creates weekly menus that take the Pacific Northwest cuisine Wildwood is known for to the next level. He elevates typical New American dishes by drawing on many different influences including Italian, Eastern European, Moroccan, French, and Indian. Clark involves his entire team in the culinary process, working with his sous chefs and cooks to constantly innovate and energize the menu.

 
savana

A native Oregonian, Savanna began her career in the restaurant business as a busser at the historic Besaw’s Café in Northwest Portland in 1997. Her love affair with wine began with a bottle of 2002 Didier Dagueneau Pur Sang. That wine evoked so much emotion from her she decided to enroll in classes with the International Sommelier Guild, receiving her pin in May of 2007.   She is currently an instructor for the International Sommelier Guild, leading the next generation of Sommeliers and wine enthusiasts.
As Wildwood’s Sommelier, Savanna develops and maintains the ever-changing 300 label wine list.  Using her background in wine education, she leads staff in wine tastings and training.
savana 2In addition, Savanna is on the Board of Directors of the International Pinot Noir Celebration, also taking on the role of service captain this year, having served as a Maître d’Hôtel at the event for the last six years. Since 2008 she has coordinated the Sommeliers and wine service professionals at ¡Salud! A Benefit for Tuality Healthcare, which provides healthcare to Oregon’s vineyard workers.

Savanna is thrilled to be a part of the Wildwood team. “I feel as if we have so much to be proud of here and Wildwood is a beautiful restaurant that showcases the food and wine of the Pacific Northwest. It couldn’t be a better fit for me and I look forward to evolving with this restaurant and the incredible staff. I am honored to be a part of it.”

 

 

 

 

Ryan

 

 

 

 

 

 

Growing up in Oregon, Ryan has bartended in and around Portland for nearly fifteen years. He joined Wildwood seven years ago, finding synergy with the restaurant’s farm-to-table philosophy. As a result, Wildwood’s cocktail list reflects a strong respect for classic cocktails as well as a heavy focus on local spirits and ingredients. The Wildwood cocktail menu also features house-made ingredients such as tonic, syrups, purées and bitters.
Ryan 2In addition, Ryan has an extensive distilling and brewing background – in 2008 he founded Artisan Spirits Distillery, where he served as owner and distiller. Artisan Spirits made two unique vodkas, both made from scratch exclusively from locally sourced ingredients; Apia distilled from honey, and Martin Ryan distilled from local wine.
Ryan currently serves as Executive Director of the Oregon Distillers Guild, working to promote Oregon’s craft distillation industry. He is also heavily involved with the Oregon Bartenders Guild, which works to promote the art and craft of professional bartending.

 

 

 

 

Employees at Wild wood

 

 

 

Wildwood bar

 

Welcome to Wildwood
Wildwood menus are inspired by the depth of flavor from locally sourced ingredients. Executive Chef Dustin Clark and the Wildwood team create menus featuring the best from local farmers, wine makers, brewers & distillers.

 

 

wildwood hours

Menus

wildwood menu

Wildwood menus are as diverse and creative as the Pacific Northwest landscape that inspires their ingredients.
Because Wildwood wants you to taste the peak of the season, Wildwood’s menu changes frequently. Executive Chef Dustin Clark and the Wildwood staff work with local farmers, artisans, winemakers, brewers and distillers to offer the best of the season.

Dinner / Lunch / Dessert / Wine List / Cocktails / Beer & Whiskey / Bar / Happy Hour / Private Dining Dinner / Private Dining Lunch / Private Dining Appetizer Menu / Special Order Cakes / Portland Dining Month

Private Dining

Welcome to our Alder and Wood rooms

ww private dinning

The Alder Room
The Alder Room has a contemporary style and dramatic artwork by Pacific Northwest artists. Parties have views into the main dining room, but the door and drapery may be closed for complete privacy.
Up to 32 guests may be accommodated on four round tables. Parties of 4 to 20 guests may be accommodated on one table. Up to 24 guests may be seated at crescent round tables for a presentation. The Alder Room also hosts cocktail/appetizers events with up to 80 guests. Small parties are always welcome.

ww alder room

The Wood Room
Thanks to our team of dedicated craftsmen, the Wood Room was re-thought, re-purposed, and renewed. The versatile Wood Room is perfect for everything from bridal showers, special occasions and wine tastings to business events and presentations to dance parties and cocktail parties. French doors lead to a small garden patio that is perfect for pre dinner cocktails and appetizers on warm evenings.  The room accommodates up to 56 at six round tables. Parties of 4 to 26 guests may be accommodated at one table. Up to 42 guests may be seated at crescent rounds for presentations. The Wood Room also hosts cocktail/appetizers events with up to 125 guests. Small parties are always welcome.

 

 

 

To view this season’s private dining menus go to:
http://wildwoodrestaurant.com/private-dining/private-dining-dinner-menu-10-2011/

For additional information please contact events director Shelly Jones at:
503.360.9188 or shelly@wildwoodpdx.com

To Request a private dining reservation online go to http://wildwoodrestaurant.com/private-dining/

Check out Wildwood’s blog at http://wildwoodrestaurant.com/category/Blog/

Check out other great customers of POSitive Technologies at:

http://www.positivetech.com/category/meet-our-customers/
And at
http://www.positivetech.com/category/testimonials/

 

 

 

Posted by jgerow on November 13th, 2013

Filed under Meet our Customers, Restaurant Industry | No Comments »

Auto-gratuity now concidered wages: What this means and what to do about it.

RM Connect Blog

Auto-gratuity now considered wages: What this means and what to do about it.

Auto-gratuity now considered wages: What this means and what to do about it.

Starting in January 2014, any gratuity applied automatically to an order  will need to be handled differently than regular tips. In fact, the IRS has decided that these “automatic tips” aren’t really tips at all, but service charges that should be considered part of the employees’ regular, non-tip wages.

What will this mean for restaurant owners?

This change has several potential consequences for restaurant owners:

Higher taxes:  When employee wages go up, their employers’ tax liability goes up as well. The IRS  documentation of this part of the tax code specifies “These non-tip wages are subject to social security tax, medicare tax, and federal income tax withholding”.  In other words, every automatically applied gratuity will increase the restaurant’s tax liability.

Dissatisfied employees:   Your staff’s tax burden will go up right along with your own, leading to some unhappy servers. Additionally, servers will need to wait to take home cash earned this way until their next paycheck, rather than pocketing it the night of.

Operational burdens:   You will have to find a way to account for this change to keep you and your staff compliant with IRS regulations. So you will need a system in place to handle this accounting correctly.

What should you do?

Some restaurateurs, including heavy hitters like the Darden group, are doing away with auto-gratuities entirely. Before taking this step, talk to your staff. Make sure they understand the consequences and impact of the law, especially how it will specifically affect them, so that you turn what could be a cause for outrage into a cause for joy when you announce the decision to do away with this kind of tip.

If doing away with auto-gratuities is not an option, at the very least make sure you have a POS system that’s equipped to handle the new accounting. Don’t get sucked into trying to manually track these unpredictable spikes in employee wages, make sure the POS records it appropriately as it occurs.

This entry is courtesy of Restaurant Manager RM POS Blog and was posted on there website in Restaurant Industry, Restaurant Technology and tagged restaurant business, restaurant point of sale, Restaurant POS by rmpos.

http://blog.rmpos.com/2013/10/25/auto-gratuity-now-considered-wages-what-this-means-and-what-to-do-about-it/

 

For other exciting POS news check out our blog at www.positivetech.com

 

 

Learn more in the IRS Document Related to this topic:http://www.irs.gov/taxtopics/tc761.html

 

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Topic 761 – Tips – Withholding and Reporting

Employees who receive cash tips of $20 or more in a calendar month while working for you, are required to report to you the total amount of tips they receive. The employees must give you written reports by the tenth of the following month. Employees who receive tips of less than $20 in a calendar month are not required to report their tips to you but must report these amounts as income on their tax returns and pay taxes, if any.

Cash tips include tips received directly from customers, tips from other employees under any tip-sharing arrangement, and charged tips (e.g., credit and debit card charges) that you distribute to the employee. Both directly and indirectly tipped employees must report tips received to their employer.

Service charges added to a bill or fixed by the employer that the customer must pay, when paid to an employee, will not constitute a tip but rather constitute non-tip wages. These non-tip wages are subject to social security tax, Medicare tax, and federal income tax withholding. In addition, the employer cannot use these non-tip wages when computing the credit available to employers under section 45B of the Internal Revenue Code, because these amounts are not “tips.” Common examples of service charges (sometimes called “auto-gratuities”) in service industries are:

Large Party Charge (restaurant)
Bottle Service Charge (restaurant and night-club)
Room Service Charge (hotel and resort)
Contracted Luggage Assistance Charge (hotel and resort), and
Mandated Delivery Charge (pizza or other retail deliveries)

Employees can use Form 4070A, Employee’s Daily Record of Tips, to keep a daily record of their tips, and Form 4070, Employee’s Report of Tips to Employer, to report their tips to you. Both forms are in Publication 1244 (PDF), Employee’s Daily Record of Tips and Report to Employer. You may also provide other means for your employees to report tips to you, for example, a system for electronic tip reporting by employees.

When you receive the tip report from your employee, use it to figure the amount of social security, Medicare, and income taxes to withhold for the pay period on both wages and reported tips. You are responsible for paying the employer’s portion of the social security and Medicare taxes. You must collect the employee’s portion of the social security and Medicare taxes and the federal income taxes. Beginning January 1, 2013, Additional Medicare Tax applies to an individual’s Medicare wages that exceed a threshold amount based on the taxpayer’s filing status.

Employers are responsible for withholding the 0.9% Additional Medicare Tax on an individual’s wages paid in excess of $200,000 in a calendar year. An employer is required to begin withholding Additional Medicare Tax in the pay period in which it pays wages in excess of $200,000 to an employee. There is no employer match for Additional Medicare Tax.

You collect these taxes from the wages you pay your employee, or from funds the employee gives you. If you don’t have enough money from the employee’s wages and funds your employee gives you, withhold taxes in the following order:

Social security and Medicare taxes on the employee’s wages
Federal income taxes on the employee’s wages
State and local taxes imposed on the employee’s wages
Social security and Medicare taxes on the employee’s reported tips, and
Federal income taxes on the employee’s reported tips

For purposes of these ordering rules, the rules for withholding an employee’s share of Medicare tax on tips also apply to withholding Additional Medicare Tax on tips.

Withhold any remaining unpaid federal income taxes from the employee’s next paycheck, up to the close of the calendar year. However, if you cannot collect all of the employee’s social security and Medicare taxes on tips by the 10th day of the month following the month in which your employee reported the tips, you do not have to collect the taxes. Be sure to report the uncollected social security and Medicare taxes in the appropriate box on the employee’s Form W-2 (PDF), Wage and Tax Statement. Also, show the uncollected amount as an adjustment on your employment tax return (e.g., Form 941 (PDF), Employer’s QUARTERLY Federal Tax Return). You may want to inform your tipped employees that if all the federal income taxes and Additional Medicare Tax on their wages and tips are not collected by the end of the year, employees may be subject to a penalty for underpayment of estimated taxes.

When preparing an employee’s Form W-2, include wages, tips and other compensation in the box labeled “Wages, tips, other compensation.” Include Medicare wages and tips, and social security tips in their respective boxes. When figuring the employer’s liability for federal unemployment tax, add the reported tips to the employee’s wages.

If you operate a large food or beverage establishment, you must file Form 8027 (PDF), Employer’s Annual Information Return of Tip Income and Allocated Tips, for each calendar year, and may be required to allocate tips to your employees. You operate a large food or beverage establishment if tipping is customary, food or beverages are provided for consumption on the premises, and you normally employ more than ten people who work more than 80 hours on a typical business day. If you have more than one large food or beverage establishment, you must file a separate Form 8027 for each establishment. Form 8027 is due on the last day of February of the next year (or March 31 if you are filing electronically). If you meet the criteria for filing Form 8027, but do not file, the law provides for penalties for each failure to timely file a correct information return, including failure to file electronically, if required.

If the total tips reported by all employees at your large food or beverage establishment are less than 8 percent of your gross receipts (or a lower rate approved by the IRS), you must allocate the difference among the employees who received tips. The allocation may be based on each employee’s share of gross receipts or share of total hours worked, or on a written agreement between you and your employees. You are required to report the amount allocated on Form W-2 in the box labeled “Allocated Tips” for each employee to whom tips were allocated. Penalties may be imposed for both failing to file and failing to furnish a correct Form W-2 for each form on which you fail to include this required information. Do not withhold income, social security or Medicare taxes on allocated tips, since these amounts have not been reported to you by your employee.

Whether or not you are required to allocate tips, your employees must continue to report all tips to you, and you must use the amounts they report to figure payroll taxes.

Employers may participate in the Tip Rate Determination and Education Program. The program primarily consists of voluntary agreements developed to improve tip income reporting by helping taxpayers to understand and meet their tip reporting responsibilities. These voluntary compliance agreements offer many benefits for the employer and the employee. Two of the agreements are the Tip Rate Determination Agreement (TRDA) and the Tip Reporting Alternative Commitment (TRAC). A tip agreement, the Gaming Industry Tip Compliance Agreement (GITCA), is available for the Gaming (casino) industry. The IRS Attributed Tip Income Program (ATIP) expired on December 31, 2011, and enrollment in ATIP is no longer available. To get more information about GITCA, TRDA, or TRAC agreements, access the IRS website at www.irs.gov and search for Market Segment Understanding (MSU) agreements: search for keyword “MSU tips.”

For more information on employer responsibilities, refer to Publication 15, (Circular E), Employer’s Tax Guide. For more information on employee responsibilities, refer to Publication 531, Reporting Tip Income, and Reporting Tip Income – The Jill and Jason Show on the IRS Video Portal. Also see Rev. Rul. 2012-18, 2012-26 I.R.B. 1032, at http://www.irs.gov/irb/2012-26_IRB/ar07.html. This revenue ruling provides guidance for employers and employees in a question and answer format regarding social security and Medicare taxes imposed on tips, including information on the difference between tips and service charges, the reporting of the employer share of social security and Medicare taxes under section 3121(q), and the section 45B credit.
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Page Last Reviewed or Updated: October 23, 2013

Posted by jgerow on November 6th, 2013

Filed under Restaurant Industry, Restaurant Industry, Restaurant Manager | No Comments »

iPad POS for Restaurants: Pros and Cons

iPad POS for Restaurants: Pros and Cons
Posted on September 27, 2013
iPad POS is steadily gaining popularity. Demand for iPad POS solutions from all over the retail and hospitality spectrum has driven the creation of many new iPad POS start-up companies as well as major investments in iPad POS technology from more established POS providers. Walking around the National Restaurant Show this May, our team saw iPads in almost every booth. So is iPad POS the right answer for your restaurant? We’ve compiled a list of 5 advantages of an iPad POS system as well as 3 disadvantages of iPad POS when compared to alternatives.
5 Advantages of iPad POS
1. iPad POS is flexible and portable
iPad POS offers the ability to quickly turn a fixed POS station into a mobile order taking tool, a digital wine list, a customer facing Kiosk tool, or a customer display screen.
In a quick service environment, cashiers ringing in an order can easily flip iPad POS stations around to show the customer their order and total, have the customer enter data (for example to enroll in a customer loyalty program) or show customers a list of ingredients.  They can detach the iPad from its case and walk around with it, using it for line busting, and the same iPad that is usually used as a cashier station can also house a customer facing app and be set up as a kiosk station during a lunch rush.
In a full service restaurant, waiters can use an iPad as a fixed station or a mobile order taking tool; sending orders to the kitchen or bar directly from tableside. This will especially benefit restaurants that use runners to deliver food and drinks. At Tap and Tankard, in Whitby, Ontario, Manager, James Hobbs, reports that when servers use an iPad to enter orders at tableside, “Sometimes a runner would bring customers their drink order while the waitress was still talking to them.” This has a major effect on speeding table turns, increasing customer satisfaction, and increasing average checks (since there is more time to get in a second round of drinks.)
Full service restaurants can also take advantage of a kiosk app by handing over iPads to allow guests to browse a digital menu or wine list. Some restaurants even place iPads with customer self- ordering apps on every table.
In short iPad POS offers mobility and flexibility. A single iPad POS station is a multi-purpose tool that easily switches modes from a traditional fixed station, to a tableside ordering solution, to a customer facing technology.
2. iPad POS is easy to fix and replace
Another advantage of iPad POS is that, in a pinch, restaurateurs can run to an Apple store to have a broken screen replaced or to purchase a new device if needed. Getting a damaged station up and running fast can prevent huge losses going into a busy Friday night so the peace of mind that comes from knowing a replacement is just a few minutes away can be well worth the investment in an iPad POS solution.
Another advantage of the availability ofiPads is that the cost of iPadPOS equipment is transparent. It’s easy to estimate the hardware costs associated with an iPad POS system. This may not be true for a system that uses less accessible hardware.
3. The iPad is familiar to servers and customers
Yet another benefit of the familiar iPad is that restaurant employees are comfortable using this technology. Removing discomfort and unfamiliarity brings down learning barriers and makes training faster and easier. When you flip iPads around to use them as kiosk stations, the same holds true for customers. Your restaurant patrons are already comfortable with the iPad, which makes them more receptive to using this technology.
4. iPad POS is attractive
Ambience shouldn’t be discounted. The way your restaurant looks matters to your customers and iPads are sleek, attractive, replacements for older hardware models. The use of iPad POS gives your restaurant or bar a modern, high tech vibe that, depending on your layout, can be easily perceived by customers.
5. iPads POS doesn’t take up much space
In high rent areas where every square foot is precious, small, sleek iPad POS stations save much needed space as compared to a traditional fixed station.
3 Disadvantages of iPad POS compared to other options
1. iPad POS durability compared to traditional fixed stations
While iPads are rugged and available peripherals such as cases and stands can add to their durability, they are not specially designed to withstand the heavy beating a restaurant environment can deal out the way traditional terminals are.  If you’ve seen the POSiflex fire and rain video, for example, you have to wonder what would happen if someone did that to an iPad.
2. iPad POS portability compared to the iPod Touch
While many restaurants use iPad POS as a mobility solution, compared to a handheld device like the iPod Touch, iPad POS can be a cumbersome tableside ordering tool. An iPod can fit easily into a server’s apron, so it’s not left sitting around where it can be damaged or lost for example. For a more in depth look at the advantages of the iPod for tableside ordering check out our blog post on mobile point of sale hardware options.
3. iPad POS cost compared to other tablets
Some tablet POS solutions limit you only to the iPad, but hardware agnostic restaurant POS systems, like the Restaurant Manager POS system, can run on any tablet.  Windows and Android tablets offer many of the same advantages of iPad POS at a lower price point.
Still wondering if iPad POS is the right choice for your restaurant? Contact POSitive Technologies, Inc., free individual consultation at 503 284-6565

iPad POS for Restaurants: Pros and Cons

Posted by jgerow on October 4th, 2013

Filed under POS Systems | No Comments »

Besaw’s 110th Anniversary Bash 8.24!

Besaw’s 110th Anniversary Bash 8.24!

besaws 110 ann small

Besaw’s 110th Anniversary Bash 8.24! Originally a beer parlor and gambling hall catering to loggers and longshoremen, Besaw’s opened its doors in 1903 under owners George Besaw and Medric Liberty with the generous help of Henry Weinhard, one of the best known brewery owners in the nation. An immediate success with locals and tourists alike, Besaw’s was conveniently located en route to the 1905 Lewis & Clark Exposition, a Grand Outdoors Bazaar akin to the Worlds’ Fair.

After prohibition, Besaw’s was granted the first liquor license in the state of Oregon, a fact we proudly boast to this day. Since then there have been many manifestations of Besaw’s, from fry house to diner to brunch sensation, but this summer, we’re blowing out NW Savier Street in honor of all of our friends, neighbors, and loyal customers whose patronage has kept Besaw’s a Portland institution for over a century! All proceeds benefit Friendly House, a NW neighborhood charity that creates a thriving community by connecting people of all ages and backgrounds through quality educational, recreational and other life-sustaining services.

We hope you’ll invite your family and friends, and join us for a turn-of-the-century Grand Outdoors “Bizarre” filled with oddities, eccentricities, and all the llamas you can kiss. Seriously. Brandish your brawn in honor of our longshoreman forebears with tests of strength! Eat your weight in corn dogs, a marvel of modern invention! Learn to breathe fire… or, for legal purposes, perhaps we’ll just let you watch someone else do it! There’ll be exhibits, live music, food, magic, mystery, you name it (there may even a be a Prohibition-era “speakeasy” to help quench your thirst)!

Stage lineup, attractions and fun Besaw’s history can be found on our “official” 110 website.

Want to VOLUNTEER? Enjoy some great entertainment and Help Besaw’s support a great cause! Sign up here.

besaws about

Our History

In 1903 two gentlemen, George Besaw and Medric Liberty, dreamed of starting their own beer parlor and gambling hall. At the time, a booming industry full of loggers, longshoremen and their families were populating much of this vibrant corner of the Northwest. Loggers themselves, George Besaw and Medric Liberty received the generous help of Henry Weinhard, one of the best known brewery owners in the nation at that time, to finance their dream. An immediate success with locals and visitors alike, Besaw’s was conveniently located en route to the 1905 Lewis & Clark Exposition, a grand outdoor bazaar akin to the Worlds’ Fair, attracting many of the Northwest’s– not to mention the world’s– elite. With the onset of prohibition, the duo was faced with a difficult decision: either cease the service of alcohol or close the doors on their dream.

Ultimately Mr. Liberty sold his half to Mr. Besaw, who introduced simple home cooking once he was the sole proprietor. After Prohibition was repealed, Besaw’s was granted the first liquor license in the state of Oregon. The Besaw family honed the time honored tradition of offering hearty food and memorable experiences at a good value.  The stories of the late and infamous Clyde Besaw, with his decades of service to the neighborhood, still ring out over many a cold beer.

As the cafe became the most popular meeting place in the neighborhood, with a reputation for a stiff drink, a scrumptious meal and lively conversation – its core foundation was clear. Besaw’s ethos is a simple one: providing delicious, seasonal and local food and drink, with genuine warmth of heart. Though the building itself dates to the 19th century, one can still sit at the same elbow-pocked mahogany bar that’s quenched the thirst of so many over the years. The expansive garden out back is one of its biggest treasures, a wonderful reminder of Besaw’s commitment to sustainability and community. And in the end, guests will still come across the same kind, attentive service found 100 years ago.

besaws home_breakfast

Served Monday through Friday 7:00am-3:00pm. Besaw’s strives to support local, organic and sustainable farmers; limited availability of some produce may apply. We exclusively use local, grass-fed beef, local cage-free eggs and 100% hormone-free dairy products. Supporting our valued community is of the utmost importance.

Two Egg Breakfast Cooked any way you like- add Honey-cured bacon or garden sausage, Pork-apple sausage or Chicken-basil sausage

Wild Salmon Scramble- Three eggs, house-smoked wild salmon, fresh herbs, cream cheese and chives.

Prosciutto Scramble- Three eggs, prosciutto di Parma, roasted garlic, asiago cheese

Farmer’s Hash- Three eggs scrambled with rosemary potatoes, bacon, roasted garlic cloves, caramelized onions, kale and cheddar cheese

Build Your Own Scramble

With your choice of two cheeses

Cheddar, Gruyere, Pepper jack, Provolone, Asiago, Chevre each additional cheese

Onion, Spinach, Kale, Roasted garlic, Jalapeno, Seasonal tomatoes, Wild mushroom blend, Ham, Prosciutto, Diced bacon, Avocado, Pork-apple sausage, Smoked Salmon, Chicken-basil sausage, Housemade chorizo

each additional ingredient

Belgian Waffle

Besaw’s Specialties​

Hella Burrito

Whole wheat tortilla filled with housemade chorizo, scrambled eggs, cheddar cheese, onion, spinach, roasted potatoes, avocado, pico de gallo, chipotle sour cream

The Breakfast Burger

Sunny-side up egg, 100% grass-fed local ground beef patty, white cheddar, bacon, spinach, oven-roasted tomato, sausage gravy, on Texas toast; rosemary-garlic potatoes

besaws home_lunch

Served Monday-Friday 11:30am-3:00pm

 

Served Monday-Friday 11:30am-3:00pm

Soup & Salad​

Soup Du Jour

House made focaccia

House Simple Greens

Mixed ​local field greens, white wine vinaigrette

Soup & Salad Combo

Cup of soup, house simple greens, focaccia

Caesar Salad

Hearts of romaine, kale, asiago, our garlic croutons; anchovies upon request

Extra

Grilled draper valley chicken breast

Chop Salad

Romaine, radicchio, radish, toasted hazelnut, honey yogurt dressing

The Original Mac

Elbow macaroni, Tillamook cheddar, cream, breadcrumb

Grains, Greens & Beans

Brown rice, fresh spinach, roasted vegetables, black beans, roasted tomato vinaigrette

Burgers​

Our handcrafted burgers are made from 100% grass-fed, local ground beef. Black bean patty or grilled chicken breast also available.

Besaw’s Burger

besaws home_dinner

Served Tuesday through Saturday 5:00pm-10:00pm. Besaw’s strives to support local, organic and sustainable farmers; limited availability of some produce may apply. We exclusively use local, grass-fed beef, local cage-free eggs and 100% hormone-free dairy products. Supporting our valued community is of the utmost importance.

 

Starters​

Buffalo Duck Wings,

Confit Muscovy wings, blue cheese, vegetables

Besaw’s Board,

Cured meats, cheeses, fresh local fruit, apricot chutney, local wild honey, housemade crackers & bread

 Deviled Eggs, Roasted tomato Fried Green Tomato, Grilled Flatbread, Avocado & basil puree,

Soup & Salad​

Soup Du Jour. Simple Green. Kale Caesar. Chicken confit. Fresh Crab Salad

Pasta​

RIGATONI PRIMAVERA. Baked Mac. Buffalo Lasagna

Entrees​

Fried Chicken,

Draper Valley chicken breast, choice of cheddar-chive waffle or mashed potatoes & wilted greens

 Baked Coho Salmon,

Panzanella salad, red wine vinaigrette

 Seafood Risotto,

Clams, prawns, mussels, basil pesto, cherry tomato

Besaw’s Legendary Meatloaf, Painted Hills Hanger Steak,

Tails & Trotters Pork Loin, The Burger, Elk Burger

Stay In Touch!

Click here to Join Our Mailing List

Find Us on Facebook

https://www.facebook.com/pages/Besaws/199382350128

#ThrowbackThursday  #Besaws110  #Historyfacts

Hours

Dinner 5 Nights a Week | Lunch 7 Days a Week
Breakfast 7 Days a Week Until 3pm
Mon: 7am-3pm | Tue-Fri: 7am-3pm, 5pm-10pm
Sat: 8am-3pm, 5pm-10pm | Sun: 8am-3pm

Besaw’s

2301 NW Savier St.
Portland , OR 97210

Phone: (503) 228-2619

Click Here for Directions

 For detailed menu and more information about Besaws check out there website at http://www.besaws.com/

See more of our fantastic customers at

http://www.positivetech.com/category/meet-our-customers/

Posted by jgerow on August 23rd, 2013

Filed under Meet our Customers | No Comments »