The other day, someone asked me about our labor rates. If I were to try to give you our rates right off the top of my head, it’d be a vague recollection of a rate from a few years ago. Why? Most of our customers are on PaaS (Point of Sale as a Service) agreements, where service is included for most issues. It’s a rare occasion that they get billed.
Finding ways to save money in your business can be a real challenge.
One of the methods Skurla’s has in it’s toolbox is surcharging or non-cash adjustment (NCA for short). It is a simple way of passing on (or sharing) the costs of credit card processing to customers who don’t want to pay cash. Our point of sale system can automatically add a fee of up to 3.99% to all card based transactions. The end result is that a majority of your credit card fees are eliminated or drastically reduced.
Well then, you ask, how much can surcharging/NCA save me?
The answer: Take your current monthly credit card fees - multiply that by 12. That’s your yearly savings! 🤣
But seriously, while NCA can’t always remove ALL of your fees, it can reduce the majority of them. Even more if you are a business that doesn’t take tips. Couple that with a free or heavily subsidized, feature rich POS, and you may just be laughing all the way to bank.
Everywhere we turn, it seems like restaurants are struggling to find employees. We are hearing stories of having to reduce hours, postpone openings, closing on days they don't have enough employees to run the business, etc.
Between COVID concerns and staff shortages, restaurateurs are really having to work extra hard these days to keep their doors open.
Below are some ideas to help reduce staffing needs, save time, and lower costs.
Let's take a closer look at dine-in, as an example:
The customer simply scans a QR code on the table, places and pays for their order on their phone - eliminating the need for a dedicated server to attend to that table.
The same goes for online ordering - the customer places the order, freeing up staff from answering phones and entering orders into the point of sale system.
With pay at the table, you can reduce staff at cashier or hostess payment stations, freeing these employees for other tasks.
Use integrated web menus - place QR codes in key locations - the windows, on tables, or anywhere a customer is waiting. And don't forget to place a link on your website and Facebook pages. Using a web menu saves time and money - no need to print pages and pages of menus, reduce staff time bringing menus to the tables, etc.
John Skurla turns 90 May 13th! So I am writing this blog to honor my dad and the legacy he created for me, the Skurla's family, and his family and network of friends and business associates.
In an effort to help the restaurant industry, the Retail Solutions Provider Association, has produced a webinar and distributed the related PowerPoint slides to help with understanding and applying for the Restaurant Revitalization Fund grants. (Yes, this is a grant, and those that are eligible should apply.)
(Please note: this is a rapidly evolving program - please check the SBA website frequently for updates!)
In a recent survey, completed by an independent 3rd party company, the results showed that 9 out of 10 of our customers would refer us to a friend or colleague. And we know that there is nothing better than a happy customer that gives a referral!