US News and World Report posted an article today discussing the new provision in the Affordable Care Act that 30 hour work weeks are considered full time and it’s effects on
We help multi-unit operators manage consistency across all locations thus increasing guest satisfaction and repeat customers. Even if you think you have a solution in place already, check us out to see how we are different.
If you are hearing about inconsistency issues from your customers it’s too late.
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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.
Inconsistent Guest Experiences
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
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Below is an article from the Providence Journal regarding some proposed state legislation in RI around tips. Here are a few of the items the bill covers:
Would prohibit employers from
Interesting article from the University of Minnesota Center for Infectious Disease Research and Policy about the US Government improving methods for sifting through data to estimate which foods are contributing
Having manager’s perform SMART Pre-Shift Inspections every meal period refocuses them on what is important to running a successful operation. The benefit of focus is something that I had to
This story from Nation’s Restaurant News is all over the place. The New York state commissioner approved a 50% rate hike in the minimum hourly wage for tipped employees up
Here’s a great article from TechCrunch on technology in the restaurant industry. A major focus of this article is on POS systems. Mobile POS systems are moving in on long
We’ve been talking a lot about the recent good news from the National Restaurant Association for the upcoming year. With this good news comes some challenges for the restaurant industry.
Read an article from the local CBS affiliate in San Fran/Bay Area suggesting that it’s time to change server compensation away from tips. The article mentions that this is an
I read an interesting article today from a financial newsletter that I subscribe to, Money and Markets. In the article, Jon Markman, looks at what Americans are doing with the
Tax season is upon us and we found this tidbit of information in our Missouri Restaurant Association weekly newsletter. Thought it might be useful so we figured we would share. Of course