Sept. 6, 2022 | by Hillary Holmes — Strategic Partnerships Manager, SpotOn

As if running a pizza concept wasn't already complicated enough, you now have to deal with an impending recession, changing guest expectations, staff shortages, and revenue-stifling third-party delivery commissions. So, how can you combat ever-narrowing profit margins? If it were only a matter of hard work, you'd already be there, but the truth is, hard work doesn't always translate to better profits. That's where technology can help. Today's cloud-based point-of-sale (POS) systems can help move the profit needle for your pizzeria, helping you streamline operations and increase revenue.

With that said, today's POS market is overflowing with options, and not all of them are right for pizza concepts. Before investing in a new system, ask these 6 questions.

With our lean labor market — on top of the typical churn of seasonal employees — you can't afford long onboarding for new employees. With the wrong POS, you'll be wasting time and money training employees and managers to navigate confusing menu flows and a clunky checkout process.

Before upgrading to a new POS, you'll want to make sure the menu is easy to navigate for staff and that it can handle your specific requirements for modifiers and add-ons. On the back end, check to see how easy it is to update your menu and staff permissions — and that you can do so remotely. Lastly, is the KDS or print routing going to help streamline your back-of-house with orders going to the kitchen and bar exactly the way you want it configured?

Takeout & delivery is an integral revenue source for nearly every restaurant today, particularly so for pizza concepts. The problem is twofold. First, third-party delivery apps continue to eat up market share — and your profits. Second, managing in-house, online and mobile orders, as well as curbside pick-up and delivery, means having to jump around from one software platform or tablet to another, none of which talk to each other. The solution is a POS that combines all into one system.

Make sure you're new POS offers:

Attracting and keeping talent is key to providing better guest experiences and ensuring your operations run smoothly. At the bare minimum, make sure your new POS makes it easy to create and update staff profiles and permissions remotely and also makes it easy for staff to clock-in and -out right from the POS.

But that's just the start. To really save time and create a stellar employee experience, you'll want a two-way integration with a more in-depth labor management platform that helps you:

Cutting costs and boosting efficiency is only half the battle. When deciding how to increase pizza sales, look no further than customer-facing countertop displays, handheld POS devices, and QR order and pay.

With supply chain issues and inflation affecting food prices, one of your best methods for controlling costs is adjusting your menu. But you can only make informed decisions when you have accurate, real-time data, so before choosing a new POS, be sure to take a deep dive into its reporting capabilities.

At the minimum, you'll want an easy-to-understand daily sales recap to monitor daily trends, a visual product mix with modifiers report to see which pies and toppings are selling, and employee sales reports to see how your team is performing. Then, depending on your operations, you'll have other specific reports that can help you make better business decisions.

Not all point-of-sale systems are intended for pizza concepts, so when looking for a new pizza POS system, make sure to do your due diligence and ensure it has all the features and capabilities you need. When you can combine all the various aspects of your business into one integrated system—as opposed to relying on disconnected software and online services — you'll see the results, both in your bottom line and the extra time you have at the end of the day.

With nearly two decades of hospitality experience, Hillary Holmes leads strategic partnerships at SpotOn, where she focuses on the best integrations and partnerships to provide top-of-the-line offerings to those we serve in the hospitality industry. After 18 years in restaurants, Holmes made the decision to jump from restaurant operations to restaurant technology so that she could expand her impact on those working in this field.

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