Tommy discusses managing a travel company midst a pandemic and how they use data to drive their business forward. Check out the interview below or subscribe on your favorite podcast app.
Hospitality Industry
Audio Blog – Interview with Doug Davis, COO BEC Group
On this episode of OrderUp – The Restaurant Ops Show Tommy interviews Doug Davis, COO and Co-Founder of the BEC Group. Doug shares his journey in the restaurant industry from starting out at McDonald’s as a kid and meeting the Zaxby’s owners while waiting tables to where he is now with the BEC Group. …
Podcast – Ari Weinzweig visits the OrderUp Podcast
Ari Weinzweig fell into the restaurant industry in the early 80’s because he didn’t want to move home after college and wasn’t particularly fond of driving a cab. His business started out with a deli and has now grown to a community of 15 businesses under the Zingerman’s brand including a mail order service, creamery, …
Podcast – Interview with Adam Frager, Restaurateur/Entrepreneur
In this episode of, OrderUp – The Restaurant Ops Podcast, Erik sits down with Adam Frager a St. Louis restaurateur and entrepreneur. Adam is one of the founders/owners of Blood & Sand and Death In The Afternoon, both amazing restaurants here in St. Louis. He is also a founder of Brigade Society POS that was born out …
National Restaurant Show 2016
This was my second year attending the national restaurant show, and as show attendee veteran. Â Here were my thoughts in no particular order. Holy hell is it a big show. Â I walked over 10 miles trying to cover the entire show. That was going up and down rows. The technology is getting more advanced. Â Last …
87% of Restaurants Surveyed Plan to Invest in Restaurant Tech to Improve Operations
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 in technology to improve operational efficiency.”  87% said that Operational Efficiency was important compared to 55% they were going to make investments in guest engagement/loyalty. …
How to Implement Management by Checklist with follow-up in your Restaurants
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 details aren’t missed on a shift-by-shift restaurant-by-restaurant basis. Â The practice is modeled after airplane pilots and their use of checklists. Checklists work, plain and simple. …
The Value of Operations Data at Your Fingertips
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 you still exist. People come in to eat at your restaurant. You serve them food (operations) They pay and leave either happy or sad, …
Maybe You Shouldn’t Do Checklists
How could paper checklists be bad? Â Paper checklists are bad because people pencil whip them or lie on them. Â We recently conducted a survey of over 100 restaurant owners and managers. Â 94% of respondents believed that their teams weren’t completing their checklists accurately. Which raises the question; why would a sane person have their team …
Don’t Neglect the FOH
I’m sure you have experienced this a million times…. I’m going to share a story from my days at bartending in a very busy mountain town. Spring break was one of the busiest times of the year. Two-hour waits for dinner and up to an hour wait for lunch. No real break between the shifts …