In this episode, we interview Tom Missios, a restaurant consultant specialing in helping his client’s implement systems and controls, menu engineering and social media. We talk about Tom’s career and
The only way to be truly successful with any software solution is to implement it correctly and consistently manage the platform ongoing. With the OpsAnalitica Managed Service we do all that for you for the same price as the other guys who make you manage their app by yourself. It couldn’t be any easier for you.
If you aren’t 100% shift ready your service period will run poorly and hurt your business.
The setup period is the time where you are getting ready to serve guests. This is a crucial step in shift readiness as you are setting yourself up for the meal period.
The service period is the show, the reason you are in business. This is when all your employees are working on revenue generating activities: selling, making and serving delicious, safe food. Wowing guests with an amazing experience that will make them repeat customers.Learn More
Here you are resetting for the next service period or you are closing down for the day. A very crucial period that will determine the success of the next meal period.
What does the status quo look like?
Employees are relying on memory during the very busy setup and reset periods and miss tasks that negatively impact customer satisfaction, sales, and profits. Excessive training making turnover costs higher. No manageable shift readiness processes in place.
Poor Guest Experience
Guest satisfaction suffers when you aren't 100% ready to serve guests at every location, every day, every single shift. When a service period runs poorly sales and profits suffer.Learn More
Competition has never been more fierce than it is now. New concepts and locations are opening daily right around the corner. Consumers have more choices than ever. Setup periods are disorganized, service periods suffer, sales and profits decrease, and eventually locations close.
The Solution Is Simple
400K + Inspections Completed
4 Million+ Temperatures Recorded
12 Million+ Questions Answered
In this interview, we speak with Allison Housley, co-owner, of Sputnik Denver. Sputnik has been at the heart of the Denver music and art scene for over a decade. Learn
This is an interview with Chef Keith Jones. Keith and I have known each other since 1994 when I worked with him at The Metropolitan Club in Englewood Colorado. This
This blog post is by our guest blogger, Ken Rhie, CEO of Trumpia. It’s a great article on using digital coupons to build customer loyalty and boost sales.
How Mobile Text Coupons
Pretty much everyone that we speak to tell us that they do checklists daily, every shift, in order to get their restaurants ready to serve guests. About 80% are doing
In this interview, we talk with Rob Siegal who owns Trajectory Insights, a consumer marketing and branding firm. He talks about how brands use this information to make more informed
In this episode, Tommy speaks with John Franke, Corporate Chef for Front Burner Restaurants. Front Burner Restaurants has gotten into the business of building restaurant brands, testing concepts, and then
In this week’s interview, we speak with Ian Garlic, a digital marketing guru. We discuss his experience in restaurants, his dad set up the mass distribution of Gyro’s from Greece
This weeks interview is with Scott Turner, founder of Waresys. Waresys is a food safety and FSMA training company. Scott discusses how FSMA affects restaurants, the Food Code 2017 release,
This episode we speak with George Tinsley II, G2. George is VP and Managing Director of Tinsley Family Concessions, they run restaurants in the Miami, Tampa, and Louisville airports. George’s