With October right around the corner, we’re here to tell that you shouldn’t be intimidated by EMV implementation and hardware. Just be prepared with the right information so you can determine what makes the most sense for you and your business. What exactly is EMV? A global standard developed by EuroPay, Mastercard, and Visa, EMV […]
Breadcrumb’s restaurant point of sale iPhone app—Breadcrumb Live— is designed for restaurateurs to monitor their businesses anytime, anywhere. Breadcrumb Live gives a real-time snapshot of revenue, orders, transactions, and other useful insights—all with week-over-week comparisons. The latest version now includes labor as a percentage of sales, the #1 requested feature. Labor costs can vary by the type of […]
Cronuts, cruffins, crookies, and cragels: whatever the combination, people still line up well before sunrise just to snag one. Originally conceived by Dominique Ansel Bakery in NYC, the cronut started the croissant-hybrid craze back in 2013 and represents one of the biggest decisions any food business will face. And with everyone looking for the next […]
Here at Breadcrumb, the product team spends a lot of time looking ahead – planning that new features, reports and integrations that make Breadcrumb better.
Given that we’re halfway through the year, we thought it would be useful to spend a few minutes looking back at some of the features we’ve launched since January.
Our teams work hard and spend a lot of time together. Folks here love food, restaurants and technology. It turns out during our off hours we also enjoy giving back to the community. Thanks to our fearless volunteering leads, Elena O’Curry and Cristian Supulveda, we’ve done a number of Bay Area clean-ups with the National Parks […]
Many talented chefs and restaurateurs use Breadcrumb Point of Sale and we want to celebrate their unique stories. This month Francis Lam, editor at Clarkson Potter, judge on Top Chef Masters, and columnist for New York Times Magazine interviewed Chef Corey Lee, owner of three Michelin-starred restaurant Benu and Monsieur Benjamin and valued Breadcrumb Point of […]
Staffing a restaurant is hard—really hard. But when you identify that rock-star employee who is as passionate about the business as you are, you want to help him or her shine. Multi-faceted training programs can help dedicated employees discover their full potential. One night, they’re a server; another night, they’re running the floor as a […]