Restaurant Point of Sale &#124; Point of Sale Portland &#124; POS Restaurant Portland Oregon

POSitive Technologies, Inc

mindi@positivetech.com

jim@positivetech.com

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

POSitive Technologies, Inc

Portland Oregon

www.positivetech.com mindi@positivetech.com jim@positivetech.com
4329 NE Killingsworth St. Suite A, Portland OR 97218

POS Portland, POS Hillsboro, POS Beaverton, POS Vancouver, POS Gresham, POS Milwaukie, POS Oregon, POS Washington, POS Tigard, POS Lake Oswego

Check us out at

positivepos

Face Book

The post Point-of-Sale and Surveillance Systems, Services and POS Supplies. appeared first on Restaurant Point of Sale | Point of Sale Portland | POS Restaurant Portland Oregon.

Use your restaurant POS reports to make better business decisions.

jgerow — Fri, 14 Jun 2013 14:54:24 +0000

Use your restaurant POS reports to make better business decisions. Are you a data junkie? If not, you’re not alone. Some restaurant owners love to delve into their restaurant POS reports to analyze every aspect of their business, and Restaurant Manager POS lets you do that. But if you’re like a lot of restaurateurs, you want high level answers at a glance. That’s why we’ve put together some easy tips for using your restaurant POS reports to make better business decisions.

In part 1 of our series we talked about using POS reports to cut fraud and loss. Part two offers some less obvious uses for reports- how can reports help you improve service and customer satisfaction, change your menu to be more profitable, and take control of gains or losses in sales.

Using POS reports and alerts to improve customer service

Restaurant Manager POS offers reports that give you visibility into service times. If you are concerned about table turns or speed of service, the first step is to find out how long it takes to complete a customer transaction. Quick service restaurants can use the check duration report to see how fast orders are processed from start to settlement. Table service restaurants can do the same using a report that shows how long it takes from the time a table is seated to when that table’s check is settled.

Once you know what your service times are, the next step is to identify problems that may be dragging down the average. Filter the report by server, day, time, or menu item, to zero in on the cause of service delays. Do you have a slow server or cashier who isn’t promptly serving customers? A menu item that takes too long to prepare? A staffing problem during rush periods that causes service delays? Comparing the average transaction time on the filtered reports to the unfiltered report can help you find the problem.

In addition to filtering the report to look at different possible contributing factors, table service restaurants can also look at each piece of the server/customer interaction to find where delays occur. Run reports to see how long it takes from the time a customer is seated to the time items are added to the check to find out if servers are getting to tables fast enough and if there is a possible communication problem between the hostess and the wait staff. If those times are appropriate you can also look at the time from when items are added to the check to when the check is printed or the time from when the check is printed to when it is settled. To ensure service time goals are met, you can use RM alerts that notify you when any of these pieces of the transaction take longer than expected. Alerts when a check has been printed but not settled can also help you prevent walk outs.

Using POS reports for menu engineering

Do you know which of your menu items are most popular? How about which are most profitable? Menu engineering reports like US Foods’ proprietary Menu Profit Builder Pro Software offer an easy to read graphical representation of the intersection between popularity and profitability. This report is based on the widely used Boston Consulting Group Matrix. It separates items into four quadrants- Stars, Puzzles, Dogs, and Plow Horses. These reports are powerful and easy to read but what should you do with the information once you have it?

Stars- Stars are popular and profitable. These are great items to recommend to new guests- they’ll like it and you’ll make money. If you’re trying to increase traffic by offering a promotion, these are good item to use. They are popular enough to draw people in and profitable enough that you can afford to take a short term hit on their margins. If you get customers to try these items once by offering a discount, you can feel pretty confident they will be back to buy it at full price.

Dogs- Dogs are items you should seriously consider dropping from your menu, they are neither profitable nor popular. There’s no sense in investing in making them more popular because you don’t make good margins on them anyway.

Puzzles- These items are profitable but not popular. This is where to invest your promotion power. Convince people to try these and increase their popularity so they become stars, not dogs. Make these your daily special, promote them on your menu boards or customer display, or offer them as free incentive to loyalty club members.

Plow horses- Are popular but not the most profitable items on your menu. These are crowd pleasers. You can’t stop offering them, so what should you do? Use these items to increase the popularity of more profitable items (like your puzzles). For example if your margarita’s are plow horses and your nachos are puzzles- run a coupon for a dollar off margarita’s (which you know people want) when you order nachos (which make you good margins). In other words, leverage your plow horses through bundled discounts to help increase the popularity of your more profitable menu items.

Using POS reports to understand changes in sales

It’s easy to see that sales have gone up (or down) but to really take control of changes in sales you need to know what is driving that change. Once you see sales are up from last year (or last week depending on what you like to compare) your POS reports can offer more visibility into the reason for the increase. Compare number of transactions to determine if sales are up because of increased traffic. If transactions are up look at coupon redemption rates and service times to see if recent promotions or more efficient service were major contributors to better performance. If number of transactions are not up as much as sales, look at average checks. Maybe you’ve had the same number of customers but they are buying more. If so, the next step is to look at item sales and see what they are buying more of. Did you recently create a prompt to encourage cashiers to suggest a dessert? – Look at sales in the dessert menu group to see if they are up in conjunction with overall sales. Another reason for increased average checks could be that you successfully raised the price of an item. If you raised the price of one of your plow horses, for example, you could have increased the profitability of the item without hurting the popularity.

There are many possibilities and reports alone can’t tell you everything. Your business insight and intuition will tell you where to look but reports can confirm your suspicions or encourage you to investigate further. Data can provide the missing piece of the puzzle. Once you know why sales are up or down you can make the right choices to either keep that change going or fix the problem. If sales are down because traffic is down then advertising to bring in more customers will help but if traffic and transactions are stable or up whiles sales are decreasing you know to focus your efforts on average spend with upsell prompts, premium menu items or combo offers.

For more information check out www.positivetech.com or http://blog.rmpos.com

The post Use your restaurant POS reports to make better business decisions. appeared first on Restaurant Point of Sale | Point of Sale Portland | POS Restaurant Portland Oregon.

Point of Sale Password Security

jgerow — Tue, 11 Jun 2013 20:22:00 +0000

Point of Sale Password Security. Those pesky password updates, they may seem like such a hassle, however updating your password every 90 days is an important part of security for all business’s that accept credit card payments no matter how big or small your company is. Failing to do so could result in loss of data, security breaches and possibly fines. A strong password is an essential part of your data security.

A “STRONG” password is an industry term used to denote that the password is complex enough to reduce the chances of it being guessed using brute force methods. The general rules for strong passwords are.

Your password should;

Be at least 7 characters long.
Contain both letters and numbers
Contain both upper and lower case letters
Contain symbols (e.g. characters above numbers on keyboard).

Please keep in mind that your system may have slightly different rules for a “STRONG” password. Be sure to update your password every 90 days for optimal security.

For more information on password and data security visit www.positivetech.com or call 503 284-6565.

The post Point of Sale Password Security appeared first on Restaurant Point of Sale | Point of Sale Portland | POS Restaurant Portland Oregon.

POSitive Proudly Presents Concordia Ale House

jgerow — Tue, 21 May 2013 15:00:48 +0000

POSitive Proudly Present Concordia Ale House

POSitive Proudly Presents Concordia Ale House

The Ale House
Since opening in 2004, Concordia Ale House’s impressive beer selection has made it a favorite destination among connoisseurs. The Ale House offers 22 rotating drought beers and over 150 bottles every day, as well as a full bar and large liquor selection. Two-dollar Tuesdays are an ideal time to sample the options, with 20 two-dollar bottles from noon to midnight.
Sit down relax and and enjoy a tasty lunch or dinner (kids are welcome in the dining room until 9 p.m.) Concordia Ale House also serves brunch on weekends. Stop in for happy hour—from 3pm to 5pm Monday through Friday and extended on Monday and Thursdays during NFL games—for great menu deals. And the late-night menu, available from 10pm to close every night, features an expanded array of vittles. Check out their Monday Night Football and dinner specials, too.
There’s no shortage of entertainment at the Ale House. Concordia Ale House broadcasts Monday Night Football and other must-see sports on two 50-inch flat-screen TVs and free pool all the time. You’ll also find your favorite games:
• Pinball—including the Family Guy and Cactus Canyon
• Video games—Golden Tee 2009 Golf, Ms Pac Man, 27-in-one sit-down retro game and touchscreen JVL Bar Game
• Video Poker
• Keno
Take a look at the News and Events page to find out what’s happening.
Hours:
Mon-Fri: 11:00am – 2:30am
Sat: 9:00am – 2:30am
Sun: 9:00 – midnight

Brunch Hours:
Sat & Sun: 9:00am – 2pm
Polish Kielbasa
$ 8.00
Baked Chicken Leg Quarter
$ 10.00

The post POSitive Proudly Presents Concordia Ale House appeared first on Restaurant Point of Sale | Point of Sale Portland | POS Restaurant Portland Oregon.

IPad’s and POS Wave of the future.

jgerow — Thu, 16 May 2013 15:30:22 +0000

IPad’s and POS Wave of the future. The latest and greatest POSitive Technologies, Inc install was at Park City Pub located at 8025 NE Sandy Blvd, Portland, OR (503) 284-7107.

Park City Pub armed with brand new IPad’s and a truly amazing Point of sale system is ready to take your order and let you sit back and enjoy the atmosphere. This was truly and exiting install, working with Jon and his crew was an awesome experience for POSitive Technologies staff.

Park City Pub features a fantastic menu serving up delicious breakfast, lunch and dinner, pool and check out their amazing beer bottle collection.

Check out more of our amazing customer at the following links.

Learn more about the Write-On Handheld POS system for mobile order taking and payment on the iPod Touch.

Interested in a Point of sale quote call Jim Gerow at 503 284-6565 x811.

The post IPad’s and POS Wave of the future. appeared first on Restaurant Point of Sale | Point of Sale Portland | POS Restaurant Portland Oregon.

Mobile Point of Sale: What hardware is best?

jgerow — Thu, 09 May 2013 22:55:47 +0000

Mobile Point of Sale: What hardware is best?

Mobile Point of Sale Why we love the iPod touch for mobile POS. low cost, compatible and It’s durable. www.positivetech.com 503 284-6565 ask for Jim Gerow..

Mobile Point of Sale: What hardware is best? You’ve probably heard about the benefits of mobile POS for restaurants. If not, check out this white paper we published through Hospitality Technology. But now that you know you are interested in a wireless POS system, there are a lot of decisions to make about the specifics. We are frequently asked about different hardware options for the Write-On Handheld POS system. In the 10 years since its introduction, the Write-On has been available on several hardware platforms. Combining the feedback we’ve heard from end-users and our own product testing, here are our thoughts on the best hardware options for mobile POS:

Why we love the iPod touch for mobile POS

1. It’s low cost: Compared to Windows Mobile devices or an iPad, which can run up to $900 or more, an iPod touch is very affordable at $250.

2. It fits in one hand, a pocket, or an apron: The iPod is easy to carry when serving tables, checking on drinks, or going to the kitchen. This means servers don’t need to set it down to perform other tasks besides taking orders, reducing the chance that it is misplaced, stolen, or damaged.

3. It’s familiar to servers: The familiar interface of the iPod touch cuts server training time.

4. It’s compatible with great products: Adding a mobile payment device turns the Write-On Handheld into both a mobile payment and a wireless order taking tool.

5. It’s durable: Durability is one of the most common questions we’re asked about the iPod. For years, the Write-On Handheld was available on much more rugged looking windows mobile devices but we found that not only were those devices cumbersome, they also broke when taking the beating a busy restaurant environment can deliver. With a case or pay-at-the-table device, the iPod holds up as well or better than these other options and it’s much less expensive to replace or fix.

What about the iPad?

The iPad offers one major advantage over other options; larger screen space. For software that attempts to merely shrink the POS screen to a mobile size, this is an important feature. Compared to the iPod, however, the iPad has many of the same problems as Windows Mobile hardware; it is cumbersome to carry while waiting tables and expensive to purchase or replace. If the mobile POS device used can’t be easily carried while working, it will be set down, increasing the chances that it is lost, stolen, or damaged.

While the iPad is a potentially beneficial option to replace a fixed POS station, it does not fit the task of mobile POS hardware the same way the iPod touch does.

Making the right choice

When choosing which hardware platform you want to use for a mobile POS system, ask yourself these questions?

Will servers be comfortable using this hardware?
Will servers be able to carry it and perform all their tasks?
What will I do if one is lost, stolen, or broken?
How much will it cost to buy, fix, and replace?
Is the software a native app for this hardware? (this will affect how smoothly the software runs and how well it conforms to the screen space restrictions)

The post Mobile Point of Sale: What hardware is best? appeared first on Restaurant Point of Sale | Point of Sale Portland | POS Restaurant Portland Oregon.

Meet our Customer Hazel Dell Skipper’s in Vancouver WA.

jgerow — Tue, 23 Apr 2013 20:54:00 +0000

Meet our Customer Hazel Dell Skipper’s in Vancouver WA.

Recently I shared a post by Randy Marsh about the 5th Year anniversary of his opening the Hazel Dell Skipper’s in Vancouver, Washington. I asked him if I could write a blog about him and his restaurant on our website at www.positivetech.com. I decided to read up on his website and found a true gem of a story and wanted to share this with you in his words.

You can check out his website at;
http://skippersvancouver.com/

Hazel Dell Skipper’s Sea food and Chowder is located at;
6304 NE Hwy 99 | 360-696-9826

History Of Randy Marsh And Skippers

September 27, 2011 at 9:17 am | History
- Posted by admin | Add Your Comments

Hazel Dell Skippers – Vancouver, Washington.

Sometimes people will ask me where I am from, and I will pause for a moment not really knowing how to answer that. I usually will think about it for a moment and than give them my typical answer of well;
Grants Pass, Oregon – an all American town in beautiful Southern Oregon. Or if I feel like having some fun with them, I will tell them one of the other several places I lived growing up in a military family.

My father is a retired Chief Petty Officer of the United States Navy and growing up a Navy brat we moved every 3 years or so. I was born on the Navy base in Great Lakes, Illinois – but I don’t really consider myself coming from there as we lived there only a short time, and I have no memories of there, and I have never been back. Grants Pass, on the other hand is I guess what I would call home. All my family lives in Grants Pass, And I spent 8 years there from 1992 -2000. Grants Pass is also the home of the very first Skipper’s restaurant I worked at! Store number 5201.

I had relocated to Grants Pass in 92 from Anaheim, California. At that time Grants Pass was a thriving mill town, with at least four mills in operation when I moved there. My father and brother both spent time working in the plywood mills. I was living with family and I was unemployed, I knew I had to rejoin the work force. Working in the mills was not for me, so I began looking for work in my comfort area – restaurants. One thing Grants Pass has is plenty of restaurants!

One restaurant that had caught my eye was called “Skippers Seafood and Chowder House” I had never heard of it before, but I was interested in the restaurant because from what I saw it did not come across as a fast food joint, on the other hand it was not a stiff full service restaurant either. It was later on that I learned it was considered a QSR or quick service restaurant, which in my opinion is just great. Skippers also did not serve breakfast(yay!) And the store hours of operation were a plus too! I did not know anything about Skippers, much less Fish and Chips, But, I was drawn to this place – I knew I wanted to work there.

And so the Magic began. On November 13th,1993 I was hired as an hourly employee at the Grants Pass Skippers for $3.35 per hr. Ron Haines was the manager that hired me, we both shared back ground history with Black Angus and we spent most of the interview talking about our time at Black Angus steakhouse. Ron was a certified training manager and ran a good store. In 1993 Skipper’s was in it’s prime, and we were a very busy fish house! On Friday and Saturday nights the line of guests would go outside the door and along side the building – I had never seen anything like that. Skipper’s had and still does have very loyal patrons.

For the first six months I was either confined to the back room, or I was in the dining room clearing and busing tables. I realized we were way more service oriented than any fast food, and I think this is what separates us from other restaurants. In 1993 the GP Skipper’s had no drive thru, heck, we even had a smoking section! It seemed as if the back room was my new home. I became a back room closer, and 90% of my time was spent in back. There was always prep to be done – if not prep, we were cleaning. In 93 Skipper’s was still cutting our own fish. There was always fish either being cut, or breaded, or panned and drained. Managing the fish alone was a full time responsibility! On a busy Friday night we would cut and dress over 1,000 pieces of fish. If time was not being spent on fish production, there was always lots of prep to be done. We were continuously making mini corn muffins, large batches of coleslaw, clam chowder, jello, washing bakers, and cutting salads.

It seems as if there was a code to achieving status to even work on the much heralded front line – this is where the action was! This is where the cashiers, drop cooks, and quarterbacks spent their shift. This was no place for a lowly back room guy! After six months I was given the opportunity to come up and prove myself and cook on the front line, there was no looking back, I had found where I wanted to be – I was a cook at Skippers – and I lived for the meal period rushes. That adrenaline rush! I found my passion that first year of my Skippers career, a fire was lit inside of me back than, and still burns strong today – that overall good feeling you get when you serve people, when you make them truly happy.

Skipper’s continued to flourish and the chain reached over 200 restaurants in the Pacific Northwest. Working in a certified training store was to my benefit and I quickly fast tracked my way up the ranks. Before I knew it, I was closing the restaurant as an In Charge closer and I worked my way up to the Shift Leader position. The restaurant averaged twelve thousand on a weekly basis, and supported the training manager, two assistant managers and several first mates!

Skipper’s was sailing the high seas and we thought there was no stopping us.

We were wrong. I guess in the classic scenario of “if we knew then, what we know now” one statement I would’ve made was “Don’t fix it if it is not broken”. In the mid 1990′s we made changes that would impact the seafood chain forever. Changes that did not kill us off right away, but just bled us slowly – and over time our customer base lost faith and started to diminish. Due to increasing fish costs we made the decision to switch from the hand cut cod, to an inferior cookie cutter processed freezer to fryer product called Captains Cut. At the time the customers led a mutiny and abandoned ship in their outrage to the far inferior product.

Over the next five to six years we switched back and forth between processed fish and hand cut fish several times so much that we confused our core customer base.

We were never able to regain that lost ground.

I worked as a shift leader in Grants Pass for six years, and in 1999 I was selected to go to manager training with training manager Patti Copeland in Klammath Falls, Oregon. I learned a lot from Patti and the three weeks I spent in her store. One thing that I remember in particular about Klammath Falls is that at that time we were cutting and dressing fish, and we would get these Canadian tour buses on their way to Reno that would pull in and have lunch at Skippers! Boy, that will wake you up on a Sunday morning when you see three full size tour buses pull into your parking lot and over 100 hungry Canadians get in line! They would not know what to order either, so typically they would just order what the person in front of them ordered! One time the first Canadian in line ordered a Fish and caesar – I knew I was in trouble! I ended up grabbing two of the large stainless bowls normally used for coleslaw, and mixed up over 50 caesar salads! I learned then, that the cashier needed to steer the first guest towards a three piece fish and fries! Thank you Patti Copeland for everything, especially the “daily to do list.”

I returned to Grants Pass after passing certification, and worked until 2000.

In the year 2000 I was promoted to RGM and left Grants Pass, and moved to Springfield, Oregon. Scott Schroeder was area coach at the time, and he was responsible for bringing me up from Grants Pass, and putting me in Springfield.

I was a very green store manager, Scott spent a lot of time working with me, he was a great coach – always such a positive attitude. Soon, I was one of the top performers in his area. These were good times, and in my first six months in Springfield I bonused five out of six months. My store was consistently 25% over the previous year. That year Scott sent me to SICL – Skipper’s Intermediate College of Leadership, it was a week long training and mentor session at the corporate office in Edmonds, Washington. I thoroughly enjoyed this program, and I was exposed to the corporate side of Skipper’s. I was awarded by my peers “Most Positive Contributor” with all of the success of the restaurant in Springfield, and my SICL contributions I had caught the attention of upper Skipper’s management. Even though we were experiencing success in the Southern Oregon Market, the Seattle Market – the core market was in shambles.

I would only be in Springfield Oregon as RGM for one year which I enjoyed very much. There was new management at the helm of Skipper’s in 2001 and they were determined to make some swift changes in the Seattle market. One of those changes involved me relocating to the Seattle area to try and help right the sinking mother ship. I realize now how monumental of a move this was. I was so naive.>

Originally the intention was for me to relocate to the Seattle market to take over one of the stores such as Ballard, Issaquah, or Auburn. Become a training store and help rebuild the market. Due to an odd twist of fate, the Seattle market area coach must have read the writing on the wall, and felt the pressure on him – he gave his two weeks notice. This happened to be great timing for me! Now I was not interviewing for a manager job in the Seattle Market, but as the area coach!

Now that would be worth moving for! Within 2 weeks and many interviews and meetings Brad Barnett (CEO at the time) offered me (small town Oregon boy) area coach of the North Puget Sound, over 8 stores! Too me this was the promotion of a lifetime. I moved from Springfield, Oregon to Everett, Washington in 2001.

Everett was central to my area, and I enjoyed my time there. I got myself an apartment over looking the bay, I knew I need a relaxing place to live as I was going to be working my you know what off. At first my stores included: Everett, Marysville, Lynwood, Mt. Vernon, Bellingham, Monroe, Lake Forest Park, and Wenatchee. I later assumed responsibility for Moses Lake, and Edmonds.

I had 10 stores, a lap top, company cell phone, and company car with expense account – this was a Brave New World let me tell you – I have great memories and many success stories of this time in my life. The area was so broken that with a lot of work and management changes we were able to change things around that first year. I learned a lot from Brad that year about people, about managing people – if you know and remember Brad he had a way getting in your face to bring out the response he was looking for. I look back at some of the days where I would have to spend the day with him visiting my stores, and let me tell you there was more than once when I wanted to leave him at the side of the road between Mt Vernon and Bellingham! All in all I learned a great deal from him, and I experienced success my first year as an area coach. Unfortunately, my second year was not as kind. Some would call it a sophomore slump, it was just a bad year. I had to go up against my prior years numbers where we fixed most problems, my team was not able to surpass the prior years numbers and the heat was on. One thing about numbers, they never lie. Always trust the numbers.

I was an area coach from 2001 to 2003 and not only did I enjoy it, but I grew immensely from it.

I believe Scott Way came to Skipper’s in 2002. I spent my last year as an area coach reporting to Scott , and yes Scott and I also had some of those ride along days where I wanted to leave him at the side of the road! To this day I wonder if that ever happened to him as eventually he started riding his motorcycle and meeting me there! I remember a conversation Scott and I had in 2003 where he explained to me that your “career is a marathon – not a single sprint” there will be good stretches and bad ones – so pace your self for the marathon. In 2003 I was demoted from an area coach back to a single unit RGM in Renton, Washington.

Most people would have quit at this time. I do not know why but I continued to press on, as I knew I was not done with Skippers yet. Remember – your career is a marathon. While in Renton as RGM under Robyn Jackson I achieved my Certified Training Manager status. I built a strong crew, and in short time was putting up record numbers! In 2005 on a Friday in Lent we did over $4600 in sales and finished that week over $15,600 in sales. In 2005 Chris Orchekowsky and myself won Out of this World monster performance awards for RGM’s of the year! Scott Way, Kristy Thompson, John Jewell, and Eric Li all of the home office team cooked Chris O and I a breakfast bonanza at our full service restaurant Seattle Crab Co in Northgate Washington. This was quite an honor for me, a mile post in the marathon. I continued to successfully manage the Renton Skippers until my last day in March of 2008. I want to thank Scott for letting me share this with all of you, and if any thing I hope it made you smile and reflect on your marathon.

Thanks Scott for the discussions we have had over the last decade, all your input, feedback, and wisdom that you have shared with me.

The Marathon continues – On April 16th 2008 The newly formed Marsh Restaurant Group, LLC reopened the neighborhood favorite Hazel Dell Skipper’s Seafood and Chowder House by Starway…. and that my friends is another story.

Remember we’re only as great as the last meal we put out! It has our name on it.

This is what we do. There is a need for a Skipper’s in every neighborhood, I truly believe this – and together – we can get there from here.

Randy Marsh
Owner/Operator Hazel Dell Skippers
http://skippersvancouver.com/

Check out more at:

The post Meet our Customer Hazel Dell Skipper’s in Vancouver WA. appeared first on Restaurant Point of Sale | Point of Sale Portland | POS Restaurant Portland Oregon.

POSitive Technologies Inc., POS Service & Support.

jgerow — Tue, 16 Apr 2013 10:01:21 +0000

POSitive Technologies Inc., POS Service & Support.

Hardware Service
The foundation of POSitive Technologies’ business is our excellent customer service. Simply put, we take care of our customers first. Superior POS hardware service yields maximum system availability, thus ensuring our customers the highest return on their point of sale investment. POSitive Technologies inc., dispatches qualified POS technicians that are cross-trained to handle the repair of both POS hardware and POS software on-site and over the Phone. This ensures the most up time for your business. Please check our references located on the Our “Clients tab” to find out what our customers are saying about POSitive Technologies Inc.

On-Site Service provides:

Knowledgeable techniques
Inspections of your entire system to ensure all equipment is 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
After hours: (503) 284-6565 x2 option 1 to be connected to a technician

POSitive Technologies is proud to offer and has built its reputation by providing superiorPOS Customer support, on-site and over the phone.

We provide: Rapid response 24 hours a day, 7 days a week, 365 days a year, and are staffed by experienced POS technicians with expertise across POSitive Technologies’ entire product line, yielding above-average first-time close rate.

4329 “A” NE Killingsworth St.

Portland, Oregon 97218

www.positivetech.com

503 284-6565 x2

The post POSitive Technologies Inc., POS Service & Support. appeared first on Restaurant Point of Sale | Point of Sale Portland | POS Restaurant Portland Oregon.

More POS News from Restaurant Manager’s RM Connect

jgerow — Fri, 12 Apr 2013 15:50:55 +0000

More POS News from Restaurant Manager’s RM Connect

Data Overload? How to use your restaurant POS reports to make better business decisions. Part1

Posted on March 12, 2013

Some restaurant owners love data. They love being able to drill down the numbers to crunch and splice them different ways. Others go by their guts. For those of you who aren’t number lovers we have some high level tips for using your POS reports and alerts to make better business decisions in your restaurant. Don’t get overwhelmed by all the data available, instead start with these simple tools:

Part 1: Using reports to reduce fraud and loss

In part one of our three part series we talk about ways to use your POS data to reduce loss in your restaurant. This is one of the most straightforward and obvious uses for POS reports. The desire for cash and inventory control is often the trigger for restaurateurs to start looking for a POS system. Some tools are more straight-forward than others. Here are few you can start using now:

Void, deletion, and no-sale reports- Depending on your restaurant size and number of staff, combing through these reports daily may or may not be a feasible option. Rather than investigate every void or no-sale, there are a couple ways to make this data easier and faster to digest and use.

For all the latest in POS news and technology check out: