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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...

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 t...

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 specifi...

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 burge...

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