FEATURES
IN THIS ISSUE
20 Picking Your POS
Coffee retailers have multiple point of sale options
to choose from.
By Melissa Niksic
28 Mixing the Coffee and
Fresh-Baked Aromas
September
2013
Volume 20
Number 9
On-site baked goods increase menu flexibility.
By Brenda G. Russell
32 Rise of the Machines
The latest in espresso equipment.
By Brenda Porter-Rockwell
36 Regional Update: Rural Coffee Shops
Worth going out of your way.
By Maura Keller
20
FROM THE EDITOR
32
Fall Into New Technology
T
his fall, the pages of SCR will concentrate heavily on technological advances, both in the
coffee industry and retail in general. If your store's systems could use an upgrade, or if you're
just curious about the options available to increase efficiency, decrease costs and ensure quality
and customer satisfaction, pay extra attention the next few months.
In this issue, we've rounded up the latest and greatest point of sale systems available to coffee
Jeremy Nedelka, editor
shop owners (see p. 20, Picking Your POS and Buyer's Guide on p. 26). You can also read about
the latest espresso machines, some of which create a mind-boggling number of shots per minute
(see p. 32, Rise of the Machines).
Next month's issue will explore loyalty programs and gift card technology (including how they integrate with POS
systems), using tablet computers for menu boards and order taking, and how cloud computing simplifies back-end store
functions like accounting, HR and inventory management.
With the speed of technological change and the rise of digital communication, it's easy to forget humanity's strengths:
empathy, compassion, charity. Two Degrees is an industry member that deserves attention for its commitment to feeding
the world's hungry (see CoffeeBreak Q&A, p. 6). They serve as a reminder that a successful business can do well while also
doing good.
Jeremy Nedelka, Editor
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