Profitouch Newsletter

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____________________________________________________----------------------------______________November 2005 Edition_____

One of the greatest threats to the smooth running of your POS system is bad power. Power problems can present a serious dilemma, since they are not easily discernable. It usually takes time to identify these power defects when they occur, because most operators are generally oblivious.

Bad power is often caused by bad wiring, surges and spikes, substandard equipment, the addition of new equipment or other extraneous factors. POS Systems are generally more susceptible than most other pc networks, or computers used in other industries, because they run continuously. Any instability or fluctution in the quality of the power is greatly magnified.

Whatever may be the cause, the time has come for POS systems owners to save time and money by making sure problems they experience are not attributable to bad power.

Learn about how you can avoid system infection by bad power installation or equipment. READ MORE

Want to know more about protecting your computer system from power defects. Give us a call for solutions at 1.800.507.5554

INTERNATIONAL HOTEL/MOTEL RESTAURANT SHOW:
Visit us at the International Hotel/Motel & Restaurant Show Booth #2962 in Manhattan, New York, from November 12-15, 2005, at the Jacob K. Javits Convention Center, New York City. For more information about coming shows, contact us

POSITOUCH NAVIGATOR IS IMPROVED AND POWERFUL:
Programmers at RDC have developed a meaner, better version of the popular Positouch Backoffice Navigator. The new version, which will be rolled out shortly, provides better security and more functionality. It will only be available to those using version 52x of Positouch.

CC Production is offering “Interchange Plus,” a low-cost credit card processing solution through United Bank Card, which allows reduc tion of monthly credit card fees dramatically. For a no-cost quote on just how much we can save you, please contact us at 800-507-5554 x242. Pricing is based on the “actual costs” from Visa and Mastercard (the interchange rate is similar to the “prime rate” in banking), plus 1, 2 or 3 cents per transaction, based on your transaction volume.

The devastation imposed by natural disasters and high gas prices on the economy has had minimal effects on the hospitality industry.

However, restaurant operators are increasingly concerned about the impact that high gas and energy prices will have on both their operational expenses and customers.

The National Restaurant Association's Restaurant Performance Index – a monthly composite index that tracks the health of and outlook for the U.S. restaurant industry - remained above 100. This level represents expansion in the Association's composite index of eight key industry indicators.

The index is based on the responses to the NRA's Industry Tracking Survey, which is fielded monthly among restaurant operators nationwide on a variety of indicators such as sales, traffic, labor and capital expenditure. READ MORE

We like to welcome the following new customers
40/40 Nightclub, Atlantic City, NJ
Brew Ha Ha , Wilmington, DE
Tintlol, Manhattan, NY
Aunt Butchie's Cakes, Brooklyn, NY

OUR CLIENTS INCLUDE: Sbarro Inc, Riese Corporation, Oyster Bar, Tiffany's, Arirang, Cheesecake Factory, Outback, Heartland Brewery, Ben's Kosher Deli, Dallas BBQ & more...

CALL US: 1-800-507-5554 or Fill A Form

MAXIMIZING YOUR PROFITS & REDUCING THEFT
Last month, we began to show you how your Positouch system with its extensive reporting selections helps you control sales, labor and inventory shrinkage if utilized properly. This month, we continue with server productivity reports.

In this issue, you will learn the different types of cashout reports and how to use them real time to view current sales and labor costs, helping you keep costs in line without leaving the floor. Additionally, we will show you how to track the productivity of each server by major category, minor category or individual items. It's easy to set-up and changing it is as easy as falling off a log!
See up-to-the-minute hourly sales and labor costs.
See real time cover and guest check averages, including all open checks in the house or checks by cost center.
Are you doing blind cashouts? Do your servers lock after cashout? We will ensure that you are using cashout reports in the most secure way.
Did you just get a discount on specific bottles of wine from a vendor? Let your staff know to push those bottles and track them on cashout and backoffice reports.

Let's take you through another report you can use to maximize your restaurant's profitability. >>> READ MORE

Remember - we offer classes at our Training Center in Hoboken, New Jersey

TIPS ON CALLING THE ____HELP DESK
When you have a support need , it is recommended you call as soon as possible, and not wait until after business hours. If you call the after hours Emergency Line, press option 1 for immediate assistance, or option 5 for response the next business day . We take all calls seriously.