Manual Can Openers • Nickel plated cast iron base
Poseidon™ Scale Model WSC-10
List Price $ 675.00 Sale Price $ 344.99
Model Can Size No. 1
Up to 11” tall No. 2 Up to 7” tall
Sale Price $ 99.99
$ 79.99 Model No. 1
Digital Scale Model E-160
List Price $ 399.00 Sale Price $ 219.99
• Precision portion scale • Two unit options (oz. and g) • 160 oz. x .1 oz. • 160 oz. x 1
/8 /8 ”” x 63 /4 oz.
• 5000 g x 1 g • 57
” stainless platform
• Zero tare button • Large LCD display • Battery and AC power • 9 volt battery not included • AC adapter included
1 year warranty Made in the USA
• Six capacity display options • 10 lbs. x .1 oz. • 5000 gm x 1 gm • 6” x 63
/4 Made in the USA ” stainless platform
• Self calibrating • Zero tare button • Submersible for easy cleaning • Battery and AC power • (4) AA batteries not included • AC adapter included
1 year warranty
Digital Scale Model DFG-160
List Price $ 289.00 Sale Price $ 149.99
• Precision portion scale • Three unit options (oz., fractional oz. and g) • 160 oz. x .1 oz. • 160 oz. x 1
/8 /4 oz.
• 5000 g x 1 g • 6” x 63
” stainless platform
• Large LCD display • Battery and AC power • 9V battery not included • AC adapter included
1 year warranty Continued from p. 10
2012 marketing resolutions tell your guests to order themselves 14
continued
Kiosks add a couple key benefi ts to a guest’s experience, at least in a quick service restaurant environment:
IMPROVED ORDER ACCURACY. Whether or not kiosks actually reduce the number of botched orders is up for debate. Regardless, guests feel like orders are more accurate because they are directly involved in the order taking process, and that perception can go a long way towards improving a restaurant’s overall customer service.
GUESTS BUY MORE. Having an interactive menu that automati- cally suggests upsells, lists the best menu items fi rst, and advertises specials without forgetting is a potent weapon for restau- rants. Guests who use kiosks are more likely to spend more and order more than those who order from a human.
This means a restaurant using kiosks can shift staff from being order takers to order fi llers and service providers. In fact, the restaurants that have intro- duced kiosks did not have to cut any staff because order volume went up sig- nifi cantly.
Naturally kiosks are going to have to run their course in the quick service segment before independent restaurants start considering them. But a future where all menus are electronic and interactive is not that far off, and restaurateurs stand to benefi t immensely from this new tech- nology.
p. 17 Trends Tundra Specialties 888.594.4183 Stop hating groupon
Many restaurants have used it, few have liked the results. Like it or not, groupon is here to stay! So stop being a hater and start getting the most out of your coupon-cutting patrons by collecting as much information from them as you can so you can try to turn them into regular customers.
Build a good website
By good we mean “informational.” When a customer visits your website they want three things:
15 Menu Map Contact
Take down all the fancy pictures and put those three things first.
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