Back in February we did a webinar with Ryan Gromfin, The Restaurant Boss, entitled Reducing Food Costs and Running Safer Restaurants. This is a straight training webinar on how to
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.
Increase customer satisfaction with consistency management software.
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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The title says it all in this blog post, this prediction, some could say a safe one, is based on nothing but my experience last week. I live in Denver and
Please enjoy this blog from our great friends at Ameego, the restaurant scheduling and labor management platform.
Aside from temperature compliance and food comps, what are some of the biggest ongoing
This was my second year attending the national restaurant show, and as show attendee veteran. Here were my thoughts in no particular order.
Holy hell is it a big show.
Every restaurant should be doing some form of line check for each meal period. The reason you do line checks is to ensure that your food is safe and ready
Great blog post from eMarketer, to see the complete article click on the title – Restaurants Invest in Technology to Improve Overall Efficiency. “Most US restaurant IT decision-makers plan to invest
Management by checklist is exactly what you think it is; it is the art of managing your restaurants by using short, focused checklists to ensure that the most important operational
Too many restaurant operators mistake marketing problems for operations problems. They look at falling or stagnant sales, and they think I’ve got to increase marketing spend to get my sales
It’s time to return to basics and focus on what works for long-term sustainable sales growth, which is better operations. Nobody wants to hear better operations because they are either delusional
Operations data are the data points that are generated every meal period in a restaurant that directly affect sales and profitability. Let’s break it down:
Marketing activities remind your customers that