Amazing Deal for Point of Sale System for a Bar, Restaurant, Retail or Multi Unit Establishment

Every once and a while there is a deal that sounds to good to be true...
A Free POS System sounds like one of them.

This is no Mercury POS System, where they jack your rates after your locked into their POS System and need to buy a $1300 Datacap Modem to leave them.
This is not a Micro's System... Your First Born down and a large service contract paid quarterly and giftcards, credit cards, loyalty programs are all additional modules which means more money.

Also United Bank Card is the owner of HarborTouch POS Systems. So all the credit card, gift card, loyalty card software is 100% integrated.

Basically the deal is you pay a monthly support contract, they supply the system.
Basic Package is about $59.00 a month per unit with more accessories that cost can go up.

The Free POS Systems should be available by the end of January 2011.
They are currently selling the same unit for about $2500-$3000.
Free does not mean a cheap system here.

For More information Contact
Matthew E.
CEO@YourProcessingCompany.com

Restaurant Review (Crush)

Crush
510 E Belvedere Ave
Baltimore, MD 21212
(443) 278-9001
www.crush-restaurant.com

Last night I enjoyed dinner at Crush, a restaurant located in Belvedere Square. This trendy split level restaurant is great for both friends and family. We were seated within moments of walking in at an upper level table. The downstairs dining room includes a glass window for great kitchen views. After sitting down one thing I noticed over the course of dinner was that besides me all of the women were facing towards the center of the dining room and the men facing the walls. Maybe this keeps the men out of trouble, I don't know.

The meal was quite good, however the server did not recommend the hot mushroom soup simply because of summer and the heat. However the mushroom soup was ordered and very good, not a drop was left in the cup. The mozzarella and tomato salad was light and refreshing using heirloom cherry tomatoes. The recommended cold soup was a puree of roasted beets and tomato with small balls of mozzarella and basil, another flavorful treat.

The entrees we had were enjoyable. The chicken penne with fresh vegetables was tasty but the cooks had a heavy hand with their seasonings and it was a little strong on the black pepper. The tenderloin salad cooked to medium well was dresses with a nice demi glaze and a honey mustard vinegarette. The dish also included roasted potatoes that melted in your mouth. Another had a salmon BLT, and the dish was perfectly topped with two large slices of bacon. The salmon was cooked well and the aioli was light and refreshing. The French dip sandwich was served on ciabatta bread and topped with provolone cheese and caramelized onions.

The dessert we ordered was a sponge cake, with a quenelle of vanilla ice cream and a blueberry syrup topping. This dessert was very tasty but lacked in presentation.

Rant (Customer Service)

Where has all the customer service gone? The food service industry is a hospitality industry this seems to be forgotten by some employees and establishments. I have been eating out a lot lately (maybe writing a food blog has something to do with it) and some service has been amazing and others downright brutal.

I do have varying levels of expectations when I go out. I am trained as a chef/pastry chef. My eyes catch more than most others, because I have had many years of training in that field (from quality of service, timeliness, to sanitation). My varying levels of expectations do change when I'm at a fast food joint verse a buffet verse a fine dining establishment as they should. But customer service and hospitality are basics and they need to be taught and done well.

Today, I stopped at a mid-priced modern bistro in Baltimore for lunch. I had horrible service and requested from the server that the cook come out from the kitchen. The same cook who had cooked my very delicious and well plated meal. I then proceeded to tip the cook right in front of my server. You know the server won't hear the end that for a while. Maybe his service will improve.

I will go to a place with great food and terrible service a few times but I will not go to a place with terrible food and great service more than once. Just remember everything matters in the food service industry and if something bad happens people will tell ten friends (or write a blog about it) if something good happens they only will tell two or three people about their experience unless it was amazing.

So servers, hosts, managers, and owners be nice to your customers, show some hospitality, and the tips and shifts will probably look a little nicer that way.