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
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
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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
Here’s an interesting article from the Philadelphia Business Journal about the effects of a convention on a city. Especially a very large , citywide convention such as the DNC.
I came across a great article on fastcasual.com talking about optimism from restaurant employees about the current and future state of the industry. This is of course related to the
I know, enough with the health inspector posts, we get it. I promise this is the last one for a while, but I happened to stumble upon these 3 articles
As a follow up to yesterday’s post “9 tips to prepare for a health inspection” we have another article from restaurant.org on working with health inspectors.
Restaurant operators and health inspectors
Here’s some great information from www.restaurant.org on how to be proactive and manage health inspections properly.
The proper strategy for a successful health inspection is to be ready for an inspection