the software and then you have the accessories. this one which is bluetooth come pat nl is about $250. if you have a p.o.s. system that has not upgraded to deal with the emv card reader, then you have to are think your system. correct. you have to talk with people to find out which is best for our business. talk to your local consultant or go online and get it. if you have a system that has already upgraded to deal with it, then it s just the price of buying theed roadwayer and the heart ache of having to train your employees. that s it, correct. educating your employees that we re no longer swiping. which you can do on these systems. they re still backwards compatible. get people to use their emv compatible credit card. got it. it looks like october 1st everyone is not going to be turned over. it s going to be messy for
jewelry company. is it going to happen? it s in the works. yeah. i would say everything is in the works and progressing well. there s a lot of different fronts from the p.o.s. system and yeah, i think i think it will hopefully we ll have the run at summer here to test all of the theories. did you start knocking down walls yet? yes, we did. everything is actually in progress in terms of the remodel right now. basically, everything that from the everything must go store is almost completely gone. so are you getting rid of all of these clunkers then and making more room for the stuff that sells? exactly. and it s been really fun and great because i haven t had to buy inventory. it s kind of like a great experiment. all of the people are just fantastic. it was a fantastic piece. joe, this point of sale system
new york city. great to be here. you both deal with products and a lot of products. is figuring out what stays and goes an art or science? it s a science. the most important part of your business. inventory kills. they have too much cash on the shelves. and i really love the artist in these people, the artist in me, you know, have a soft spot for that. but they have to get tougher with what they have on the shelves and understand who they want to be. do they want to be the everything store where things are collecting dust or be the store with the newest and the best. i have a specific position, two positions in my company that are called planners. and all they do is through the reports, the p.o.s. system that he spoke of, they look at what s working and what s not working. and with a system like that, you can actually plan obsolescence. you can plan obsolescence and plan something that maybe is starting to down trend with
sale system, a keg room, and storage for food. the most dynamic part of the structure is the shared kitchen. the staff simultaneously prepares meals for two restaurants with ease. the pos system will ring orders to one specific line on the kitchen. the actual food is very different so it s hard to confuse chicken and burgers. most chefs shouldn t, anyway. having a shared kitchen does pose a unique challenge. when customers ask to share burgers at beesley s and chicken at chuck s? no. we coach our staff on talking points and how to address it. if we allow people to come on the burger side and have fried chicken, it s just one big restaurant and that s not what we wanted. these are two different restaurants, they re two different concepts. you have to draw the line somewhere. and while there s an emergency exit that links
shared phones, a sale system, a keg room, and storage for food. the most dynamic part of the structure is the shared kitchen. the staff simultaneously prepares meals for two restaurants with ease. the pos system will ring to the kitchen, and the food is different, so it s hard to confuse chicken and burgers well, most chefs shouldn t, anyway. it does pose a unique challenge. when customers ask to eat burgers at beasley, and chicken the chuck s, the response is no. if we allow people to come over on the burger side, and have fried chicken or come over on the fried chicken side and order burgers, it s just one big restaurant, and that s not what we wanted. these are two different restaurants and two concepts. you have to draw the line somewhere. while there s an emergency exit that links beasley s and