Issue link: http://osercommunicationsgroup.uberflip.com/i/510109
R e s t a u r a n t D a i l y N e w s 1 0 1 F r i d a y, M a y 1 5 , 2 0 1 5 POS system by giving you the ability to turn it into "mobile" POS utilizing tablets. Seed operates off four main roles in the restaurant – the server, manager, host and the customer. Each role has unique benefits and features designed to increase efficiency, accuracy and improve the guest experience. RDN: How can Seed help improve the way restaurants run their business? BD: Seed Digital Menu utilizes tablets to serve and manage every part of your business. Seed will track and report your day-to-day workflow and sales, allowing all employees and managers to work together effective. Having your whole restaurant connected makes communica- tion simple and effortless, increasing the overall productivity of your restaurant and minimizing delays for the customers. RDN: Is Seed made just for larger FSRs? BD: You know, Seed is great because it is a system that can adapt to your business. It is powerful enough to server a large FSR chain but has the simplicity for a local neighborhood café. We are a com- pany that thrives off of customer service. This is why we will build a custom implementation strategy for each client. No restaurant is the same, which is why we have a dedicated Seed expert to help each client. Seed can be customized to offer a restaurant a device for every employee and table to a small restaurant Seed Digital Menu (Cont'd. from p. 1) with six tables. There is a custom solu- tion for restaurants of all sizes. RDN: How does Seed provide value to a restaurant instead of just being another expense? BD: Seed Digital Menu is a revenue driv- er! With Seed, there are so many ways to increase your efficiency and productivity. Restaurants that use a server device are able to manage more tables with less staff. Since you can enter an order and pay table side, you no longer have to run back and forth to you POS station, saving countless time all while providing great service. Table devices display your menu with beautiful HD pictures. With easy one touch ordering, guests can order that appetizer or dessert without having to wait for service. RDN: What can we expect to see from Seed at NRA? BD: Seed Digital Menu is a simple and easy system to use. We are here to make your life easier and take a load off. We invite you to come to booth #5859 and take a load off. You can come take a break on one of our couches and relax. We are not here to be flashy and push our system. We simply want to help you relax and take a load off. If you want to play with Seed, we have tablets avail- able and we are happy to let you explore. For more information, visit www.seed digitalmenu.com, call 425.296.7410, email sales@seeddigitalmenu.com or stop by booth #5859. used by the transportation industry worldwide as a measure for establishing a minimum charge for the cubic space a package occupies. Most companies use DIM weight pricing to varying degrees, but calculate and apply it under differing conditions. Beginning in 2015, two glob- al shipping companies changed their pricing models, expanding their use of DIM weight pricing. These changes are likely to result in substantial price increases for many ship- pers. Sharing an example published by the Wall Street Journal, a one-pound square package with 12-inch sides was priced by weight and costs $6.24 to ship the shortest distance in 2014. In 2015 using DIM weight pricing, this package costs $8.83 for the same distance, a 41 percent increase. RDN: How can you determine the pric- ing structure of carriers? CR: FedEx Ground ® and UPS ® Ground's restructured pricing plans for domestic ground shipments in 2015 use DIM weight pricing on packages less than three cubic feet. This means shippers are charged whichever is greater, the actual weight or DIM weight. Parcels less than three cubic feet shipped via FedEx Ground have previ- ously been exempt from DIM pricing – you were charged according to actual weight. RDN: Do you have tips on how to select your carrier? CR: Each year, companies should reeval- uate the criteria used to determine their unique shipping needs. Choose a ship- ping provider that offers a spectrum of USPS (Cont'd. from p. 1) reliable shipping options so that you can select the price and service level that best meets your needs. The U.S. Postal Service can craft a solution to meet your business needs – instead of you having to make a change. For example, the Postal Service offers several outbound and return pricing options that can provide great savings, like ounce-based pricing (www.usps.com/business/first-class -package-service.htm) or weight and zone pricing (www.usps.com/ship/priority-mail- regional-rate.htm). RDN: How does the U.S. Postal Service navigate returns? CR: The U.S. Postal Service's Merchandise Return Service offers low rates for variable-volume returns, with no minimum volumes threshold and no expensive call tag fees. RDN: What are other cost savings oppor- tunities in regard to shipping? CR: You can order free shipping sup- plies, like Priority Mail Express and Priority Mail Boxes, Flats and Envelopes, at USPS.com. Priority Mail includes free $50 insurance coverage with most shipments as well as no fuel surcharges, residential charges or rural charges and offers easy-to-use package pickup. The Postal Service also delivers on Saturdays at no extra charge. Weigh your options. Visit us at our NRA booth #1040 or go to usps.com/knowyouroptions. For more information, visit www.usps.com or stop by booth #1040. restaurateurs increase revenue, drive down costs, get more time with cus- tomers and generally equip them with the data needed to succeed – all at a fraction of the cost of traditional point of sale systems. Earlier this year, ShopKeep launched Serverless Sync™, a new feature for restaurateurs that allows their staff to open and close checks from multiple registers, with orders seamlessly updated across all devices in real-time – with or without an inter- net connection. By removing the need for costly servers and cables to keep registers in sync, ShopKeep is stream- lining business operations while pro- viding restaurant owners with signifi- cant savings in time and money. "With Serverless Sync, waiters and bartenders will no longer have to return to an individual register to update their checks or wait for a register to become available to input orders," commented Jason Richelson, Founder and Chief Strategy Officer of ShopKeep. "Instead, open checks will be accessible from any register running on the same WiFi net- work, allowing staff members to spend more time providing the best possible ShopKeep (Cont'd. from p. 1) service." Kevin Canfield, Owner of O'Neill's Irish Pub, has been using Serverless Sync for a while and likes the productivity he's been able to gain by using this feature. "So far, we've increased our overall effi- ciency by at least 20 percent just by hav- ing our terminals synced like this, and it's allowed us to push more product during busy times. The increase in efficiency has more than paid for the cost of adding an additional terminal." ShopKeep offers in-depth data and reporting with free 24/7/365 customer support. The point of sale system is fast, efficient and easy to use – and Serverless Sync is just the beginning. ShopKeep is planning to roll out even more restaurant-specific features later this year. "At ShopKeep, we are com- mitted to providing merchants with the most effective tools to run their busi- nesses in the smartest way possible, and Serverless Sync marks another sig- nificant step forward in that journey," said Norm Merritt, President and CEO of ShopKeep. To learn more about Serverless Sync, ShopKeep, other features on the horizon and to claim your free gift, stop by booth #6870 in the North Hall. Half will think less of employers who don't have a mobile-optimized site. But what are the benefits of going mobile? Mobile-friendly recruitment, properly executed, has a conversion rate five times to 10 times better than PC- based hiring – and for 20 percent of the cost. Furthermore, 70 percent of mobile job seekers will apply within an hour, compared to only 30 percent of PC searchers. How much could a more mobile- friendly hiring processes increase appli- cant quality, volume and experience in all PeopleMatter (Cont'd. from p. 4) of your restaurants? See how PeopleMatter's restaurant- specific, mobile-optimized hiring, train- ing, scheduling and employee communi- cation tools can help your restaurant reduce costs, increase efficiency and drive profitability and the results top brands like Buffalo Wild Wings, Five Guys, The Palm, Dunkin Donuts, Noodles & Company and more have seen with them – visit booth #6672 and www.peoplematter.com/results. For more information, visit booth #6672, go to www.peoplematter.com or call 877.300.6222. middle class is creating new genera- tions of young people who have never experienced or witnessed the hard times experienced by their grandparents. Middle class consumers are expect- ed to be more than 50 percent of all con- sumers by 2015. As a result of this wide- spread increase in wealth, there are mil- lions of additional consumers with dis- posable income to spend in better dining establishments. And, like in the U.S., the HRI sector is a major employer. These trends are obvious to travelers visiting any of China's many large cities. The HRI sector is also supported by increasing demand for a wide variety of Chinese and international cuisines. Pushed by the influx of foreign business residents and by the booming Chinese travel industry, many restaurants are Growing Trade (Cont'd. from p. 4) finding success selling a wide variety of non-Chinese foods and in infusing Western foods into their traditional menus. In addition, the huge number of visitors to China is supporting an equally booming business for five star hotels. Although China's population includes a high ratio of seniors, the sheer size means that there are plenty of young customers open to international styles and cuisines. In addition to the above factors, food safety concerns on the part of Chinese consumers are providing a lift for import- ed food and beverage products from trusted suppliers in the U.S. and Europe. All of this means that China is a strong and growing market for imported food and institutional kitchen products. Don't be surprised if Chinese visitors are interested in your product! For more information, visit www.nasda.org.