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
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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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
Due Diligence and Due Care are words generally associated with investing, contracts, and lately network security. In my last position working in custom application development and cyber security those terms
The first part of this article from Hospitality Technology summarizes the National Restaurant Association’s 2015 forecast which boasts good news for the industry this year. We’ve already talked about that
The National Restaurant Association has released it’s 2015 industry forecast and it’s looking pretty good. Here are a couple of highlights:
Estimated industry sales of $709.2 billion
Estimated to hit