Ron Ruggless posted a great article in NRN this week about how you can pay money to purchase 30-minute Lure Models and install them by a PokeStop location, which could be close
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
Below is the audio version of our very popular blog, The Only Way to Sustainably Grow Restaurant Sales is Through Better Operations.
Subscribe to our podcast Order Up – The Restaurant Ops
The first Order Up – The Restaurant Ops Show interview is with The Restaurant Boss, Ryan Gromfin.
Ryan has vast experience in the industry and helps thousands of restaurant operators on
Below is the audio version of our popular blog, 5 Tips to Writing Better Line Checks.
Subscribe to our podcast Order Up – The Restaurant Ops Show on iTunes, Stitcher, and
We are very excited to announce the release of our podcast, Order Up – The Restaurant Ops Show. Click below to listen to a quick introduction to the podcast and
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
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