Vivonet launches the 2013 Accelerator Program (www.vivonet.com/accelerator), a POS technology fund for multi-unit restaurants to accelerate their business growth. A total of $150,000 in POS technology credits will be awarded during 2013 to one or more applicants.
Here is what some restaurant executives are saying:
“We saw a 7% sales increase after switching over to Vivonet POS.”
“This is a HUGE forward-leaning opportunity for every operator…and significant technology upgrade.”
“Your dividend for participating will be paid many times over and for many years to come.”
“We noticed a marked improvement in sales reporting and planning. It was information that has allowed us to grow.”
Vivonet’s Accelerator Program helps growing restaurant chains between 20 and 500 locations succeed by giving them access to hardware and software systems that run a powerful Cloud POS platform for managing data across a multi-unit restaurant enterprise. Learn more here: www.vivonet.com/accelerator
The value to multi-unit restaurants is more timely data without the added IT costs. With Cloud POS a company can view reports on stores and store groups (region, tax, menus) to understand performance at a glance with sales and royalty reporting. Report, compare and understand what drives or hinders restaurants success including data to show location trends and potential areas of theft. A company gains more control of their business by centrally managing menu items, pricing, discounts, coupons, costs and modifiers.
No expensive server infrastructure or expanded IT staff is required. There is no need to over purchase on hardware; with Cloud POS a company can scale as the business grows, avoiding unnecessary capital expenses. Once live, multi-unit restaurants get rapid implementation and support resulting in faster upgrades and less downtime.
Along with technical support, business training and a network of partners, the Accelerator Program brings restaurant executives together with key industry leaders to fully leverage Cloud POS. To date the program has helped a number of multi-unit restaurants accelerate their business and generate millions in transactions.
The Accelerator Program is aimed at the following restaurant chains:
• Between 20 and 500 locations
• Planned growth for 2013
• Interest in the latest enterprise class, Cloud POS
Deadline for the first round of applications is March 31, 2013, click to apply at www.vivonet.com/accelerator.
On April 1, 2013, B.C. will replace the Harmonized Sales Tax (HST) with the combination of Goods and Services Tax (GST) and Provincial Sales Tax (PST). There are 3 things restaurants can do to prepare for the switch.
1. Update Tax Charge on POS System
Restaurants will be required to charge 5% GST and 0% PST on food sales as opposed to the 12% HST. All alcoholic sales must be charged at 5% GST and 10% PST instead of 12% HST. POS systems should be updated with the correct tax information. This arrangement of GST and PST on food and alcohol sales is a return to the pre-HST change. For restaurants that have existed before July 1, 2010, this taxation will be familiar to their business.
Vivonet customers can update the tax information through Enterprise Manager. Select HALO Editors Groups and then “add/change taxes” to reassign the proper tax to each family group. All Canadian clients have the PST, GST and liquor tax in their databases already. To learn more on how to make the adjustment, click here to watch the following training video on “Managing Taxes and Tax Classes.”
If you prefer, the Vivonet support team can make the adjustment for your restaurant in Enterprise Manager for $99. We will create the taxes at the new rate, set-up the tax classes and associate the tax classes to your existing family group structure. You will then have to test the system to make sure the taxes are being accurately charged and remitted. Call support at 1.888.778.4256 or email email@example.com to make the adjustment.
2. Register One or Separate PST Accounts
Restaurants that sell alcohol will need to register to collect PST. Restaurant owners with multiple locations must decide if they want to register all locations under one PST account or under separate PST accounts. If you register all your locations under one account, this means you will have one PST registration number that covers all your locations and you will file one PST return each reporting period. If you register separate locations, you will have multiple PST registration numbers and must file multiple PST returns each reporting period.
3. Register Online, In Person or Mail / Fax to collect PST:
Restaurants can register at eTaxBC. Registration takes about 10 – 20 minutes.
b) In Person:
Find the BC Services center nearest you to register in person by clicking to view this map of locations. Bring your completed registration application form and supplementary form (if needed) with all required supporting documents.
C) Mail or Fax:
Fill out the Application for Registration for Provincial Sales Tax (PST) (FIN 418). Use the supplementary form Application for Registration for Provincial Sales Tax (PST) Supplementary (FIN 418S) (PDF) if you need more space.
Additional Resources are available to help answer questions and provide additional information. Restaurants should check these sources to confirm tax rates and rules before implementing.
As of February 4th, 2013, the Government is eliminating the penny from Canada’s coinage system and pennies will no longer be distributed to businesses or banks. Canadians can continue to use pennies to pay for things and the one-cent piece will retain its value indefinitely.
Restaurant operators need to review the information bulletin supplied by the Government and then post this bulletin near their POS terminal so customers are not surprised by these changes. Businesses can also use the toolkit supplied by the Federal government. The bulletin outlines how penny amounts are going to be rounded up or down, so customers can understand why prices will change after February 4th. Electronic transactions such as debit and credit cards do not need to be rounded, and will not be impacted.
Essentially, the rounding will not be performed on single items but on the total bill of sale. If the price ends in a one, two, six, or seven it gets rounded down to 0 or 5; and rounded up if it ends in three, four, eight or nine.
In an open letter, the Canadian Restaurant and Foodservices Association asked the Government to “compensate operators required to incur costs for point-of-sale reprogramming.” It is unknown at the publication of this document whether the Government will be compensating restaurants. Vivonet has been developing a solution for auto “Rounding” at no additional cost for our customers. In the solution, the sales receipt will have the amount rounded up or down according to the guidelines and include the line “Rounding” with the dollar amount added or removed from the bill. (See example on right.). Vivonet will begin rolling out this feature to customers in April. An update on development status will be provided in the March newsletter. Until then, use the guidelines outlined above to adjust pricing.
For More Information
• Visit www.actionplan.gc.ca/penny or call 1-800-O-Canada (622-6232).
• View the CFRA Information here and a more detailed FAQ here.
• Tax Implications for Businesses can be found here.
Vivonet is pleased to announce the integration of Halo POS with Logic Controls KDS Manager. The KDS Manager sends orders directly from the POS terminal to the kitchen, displaying the information clearly on a wall mounted monitor.
Implementing a KDS system will streamline operations, allowing the front of house to clearly communicate requests to the kitchen staff, and decreases error. This technology eliminates the possibility of illegible orders and lost printed tickets. Items are prepared in a timely manner and completed in the order they arrived to the kitchen. This helps to keep front of house staff on a steady schedule and provide quality service to customers.
Some features of KDS include:
- Order Average Time: The Kitchen Controller screen displays the number of orders prepared and average preparation time for that station.
- Flexible Bump Method: User can select to bump full order or bump a single item.
- Order Alerts: Audible beep when new order is received along with 3 levels of timer alerts.
- Different Order Panel Layout: Up to 4×8 order panels can be displayed on the screen which adjusts to the number of orders shown.
- Orders Routing: Orders can be displayed in different stations based on filter criteria.
- Target Time: Monitor kitchen productivity by setting a target time for order preparation and flashing an alert when an order goes beyond its target.
For pricing and to find out more about our Kitchen Display System and Halo POS, please call our Solution Consultants at 1.866.512.2033x2
Hospitality Technology magazine recently surveyed restaurant executives and POS vendors, including Vivonet, on 2013 trends. In the article “POS Software Trends 2013” Abigail A. Lorden Editor-in-Chief and Dorothy Creamer, Managing Editor state that technology capabilities — and particularly those that can positively impact the customer experience — are driving new investments with restaurateurs. The point of sale (POS) is a central focus for restaurant innovation and investment, and Hospitality Technology’s annual “POS Software Trends” report shows that operators are looking to add a variety of new capabilities in 2013.
Survey results show online ordering as the number-one choice with just over half (51.2%) of all restaurant operators naming it the POS feature they’d most like to invest in for 2013. Interest in mobile phones for ordering and payment is up with 48.4% of restaurant operators adding it to POS shopping lists. Cloud computing saw the biggest jump, and is desired by 36.2% of restaurants in our survey (a jump of 17 percentage points over 2012).
Vivonet is well positioned for 2013 as the leader in cloud POS who sees customers using their mobile to access a “Personal POS” system. In 2013 Vivonet launches the next version of our mobile application for “customers” customers to order, pre-pay, select pick-up time and share their purchase through social media. Our cloud-based POS system will offer expanded reporting features and more opportunities for other cloud based applications to connect through the Vivonet API system. These additions will help restaurants turn transactions into information owner/operators can use to be more successful.
To download/view the full case study, please CLICK HERE.
The owners of Sticks Kebob Shop like to joke that everything tastes better on a stick. But their undeniable success shows this funny, little sentiment is a seriously lucrative one. The following case study will show how this Virginia-based company used a powerful array of tools provided by Vivonet, including the Halo POS system and Halo Mobile, to deliver the kinds of experiences that have them on the cusp of international success.
"We loved the fact we could monitor our existing locations and easialy add in others when they opened"
"We do 50% of our business between noon and 1pm, and every second counts."
"We've definitely seen an increase in customer visits because of the (mobile) app."
Chris Du Bois, Ty Austin & Bill Hamilton - Owners
To download the full version of this case study in PDF, please CLICK HERE.
This holiday season, Vivonet would like you to celebrate with a selection of our clients most sought-after recipes. We’ve made a holiday cookbook featuring a selection of recipes from restaurants that use our POS system. For every download of this cookbook in December, Vivonet will donate $1 to UNICEF. Download the Vivonet Holiday Cookbook for FREE here: http://bit.ly/YludKS.
Momofuku Milk Bar, a bakery in NYC, contributed a cinnamon bun recipe that has been referred to as seriously addictive, if you make this for brunch your houseguests will never leave. The recipe is courtesy Christina Tosi, the ingenious pastry chef behind a restaurant that has been featured in television programs and publications such as The Today Show, The New York Times, Bon Appétit Magazine, O Magazine, and In Style Magazine.
Other submissions include ”Thanksgiving Leftover Grilled Cheese” from THE AMERICAN Grilled Cheese Kitchen in San Francisco, “Bracciola di Maiale al Gorgonzola” from Specchio Ristorante from the trendy Mission District also in San Francisco, “Banana Bread” from global juice chain Booster Juice, “Sugar Cookie Bars” from Orange Leaf Yogurt and “The Fondue Panini” from Sweet Shop in Los Altos California.
Our mission is to help every restaurant in the world succeed. Vivonet turns everyday point-of-sale (POS) transactions into valuable and actionable business insights. Each month our experienced team helps thousands of restaurants across North American get the most out of processing hundreds of millions in transactions and data. Our revolutionary product – Halo – combines easy-to-use cloud-based technology with the very best in mobile and social features.
To all restaurants, have a great holiday season and a prosperous 2013.
To download/view the full case study, please CLICK HERE.
How has New York coffee house Joe managed to climb to the top of what is likely the most hyper-competitive market in the world? By maintaining a zealous dedication to quality, from the beans they serve to the machine they use, to the customer experiences they provide. So when it came time to upgrade the company's cash registers to a modern, cloud-based point of sale system, Joe's obsession with quality left them with one alternative. This case study will show why they choose Vivonet's Halo POS System and how it exceeded their highest standards.
"We were blown away by what the halo system could do, and how fast it could do it."
"The Halo System paid for itself after one year."
"I estimate we saved $20,000 just from improved cash control."
To download the full version of this case study in PDF, please CLICK HERE.
Relief is now available for residents of New York, New Jersey, Virginia and West Virginia which were declared Virginia states of emergency in the wake of Hurricane Sandy.
Funding is available to state and eligible local governments on a cost-sharing basis for debris removal and emergency protective measures according to FEMA.
To register for disaster relief visit: http://www .disasterassistance.gov, or call 1-800-FEMA (3362) (TTY: 1-800-462-7585).
In addition, there is also assistance available in the form of low-cost loans to help cover uninsured property losses from the Small Business Association. Applications can be completed online through their Electronic Loan Application: www.sba.gov/content/applying-disaster-loan or by applying in person. To find a Disaster Recovery Centre near you to apply in person call, 1-800-659-2955 (TTY: 1-800-877-8339) or e-mail firstname.lastname@example.org.
Hurricane Sandy produced winds of 80 miles per hour and intense flooding in many parts of New York, New Jersey, Virginia, and West Virginia. There has been a huge impact on the restaurants and small businesses in the affected areas. Some restaurants in the less affected parts were able to get up and running the next day. For others, the water has caused damage that will take weeks if not more to recover from.
Restaurant chains with salad front and center on the menu have been growing rapidly. One chain gaining buzz is “The Big Salad” which uses Vivonet’s POS system, Halo and was recently featured in Time Magazine, Restaurant News and The Detroit News.
The Time magazine article “Salad Restaurant Chains Sprouting Up Even in the ‘Fat Belt’” outlines how John Bornoty, started The Big Salad, along with his wife Beth in 2008. Customers are able to create their own salads at The Big Salad. But rather than a traditional salad bar, an employee puts the entrée together for the customer. Based on The Big Salad’s success, there are now four locations in Michigan, two more opening in early 2013, and much bigger franchising plans ahead. The Restaurant News reports that The Big Salad’s goal is to have 200 locations within 10 years, all with menus boasting a dizzying variety of salads and 17 million potential combinations of toppings.
Mr. Bornoty goes on to say in The Detroit News article “Michigan businessman expanding salad-centric restaurant chain” that "the trend in the restaurant industry is clearly toward offering fresher, more healthful choices.” John says "The Big Salad was born with an understanding that we have no interest in serving average food quickly but rather by providing the freshest product possible with great customer service in an enjoyable, comfortable and impeccably clean atmosphere."
When asked about Vivonet, Mr. Bornoty describes the POS system as “a superior system that’s easy to use and easy to manage.” Vivonet is proud The Big Salad uses Halo POS. Our mission is to help restaurants succeed by providing a POS system that turn transactions into business insights and new opportunities.