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
We help multi-unit operators manage consistency across all locations thus increasing guest satisfaction and repeat customers. If you are using a paper based solution know that you can replace it with a digital solution for less cost.
If you are hearing about inconsistency issues from your customers, it’s too late.
Here is what the status quo looks like.
Expensive Paper Binders
A Paper Checklist/Red Book doesn't offer real-time accountability nor can it proactively communicate and bubble up potential issues to your attention. If you are using a paper-based system for shift readiness you are wasting your money. You can get a digital solution for less cost that provides more value.
Crucial Tasks Missed
Because there's no accountability with paper checklists, setup tasks/procedures get missed such as holding temps, clean bathrooms, service stations, etc. Executing these procedures could be the deciding factor whether or not a customer returns.Learn More
Money Left On The Table
When guests don't come back because of a bad experience you get dinged twice. Once, of course, because they never return to spend money and second because rarely is the cost to acquire a customer covered during the first visit. A lot of money gets left on the table by simply not being ready to serve guests at the beginning of the shift.
OpsAnalitica will help you run better restaurants during these 3 Crucial Shift Periods.
With station and managerial set-up checklists, your team will make sure that every little detail is handled. Your food will be safe and tasty and your restaurant will be clean and inviting for guests.
The service period is the show! This is when all your employees are working on revenue-generating activities: selling, making and serving delicious, safe food. You need to be ready to go from the beginning and stay ready throughout the shift or guest satisfaction takes a hit along with sales and profits.Learn More
Here you are resetting for the next service period or you are closing down for the day. If your team doesn't do this correctly, things will get missed that impact the success of the next meal period.
The Solution’s As Easy To Use As Paper
Best In Class Features
Daily Shift Readiness Checklists
Corporate Audits / Site Visits
Dashboards & Insights
Notifications & Messaging
Bluetooth Probe Integration
Want to see these features in action? Register for a live demo!
600k Inspections Completed
3 Million+ Temperatures Recorded
18 Million+ Checks Completed
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