In this two part series of the OrderUp Show Tommy walks us through the rise and fall of the largest sandwich chain in the world. He also gives his thoughts on what he would do to save the chain. He’s got experience in this area as he was involved with a very similar situation in …
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Silicon Valley Big Money Is Trying to Trick Restaurant Operators
As I have been watching the industry over the last couple of years, I’ve concluded that the big Private Equity and Venture Capital firms from Silicon Valley are trying to hoodwink the restaurant industry. What are the five big initiatives that most large restaurant companies have been focused on in the past couple of years: …
People Can’t Get Their Managers To Follow Procedures
We are constantly talking to restaurant leaders about procedures, checklists, food safety etc.. One of the issues that is commonly raised by these managers is that they are struggling to get their people to do what they are supposed to do. This happens more than you can believe and I literally can’t understand it. Restaurant …
The Tight Labor Market is Causing Some Restaurant Managers to Make Poor Short-term Decisions
This is one of the most robust labor markets in the last 50 years. Typically low unemployment in the overall economy is bad for the restaurant industry because of our lower base pay and how demanding restaurant jobs are. Restaurant turnover is at 100%. Look at these restaurant labor stats from the 7 Shifts Blog …
The Risks and the Rewards of Franchising
Anyone who has followed the OpsAnalitica blog knows that I worked at Quiznos right before their implosion in 08, 09. I had two jobs at Quiznos: I was the manager of the Franchise Assistance Program and then I was promoted to be the RSC Ops Leader when Franchise Assistance went away. During my time as …
The Pareto Principle and Restaurants
“The Pareto principle, also known as the 80/20 rule, is a theory maintaining that 80 percent of the output from a given situation or system is determined by 20 percent of the input. … More generally, the principle can be interpreted to say that a minority of inputs results in the majority of outputs.” Read …
OpsAnalitica is a Food Safety and Ops Management Platform
Do you know what a Food Safety and Ops Management platform is? It is a platform that your field teams use to run the restaurants from a daily operations and food safety perspective. These platforms are relatively new, we have been around 5 years, so they don’t have as much name recognition as some of …
Another Avoidable Food Safety Incident
Red Robin is in the news for a completely avoidable food safety situation. To date there have been 3 confirmed cases of E. Coli at one of their Colorado locations. One adult and two children have been infected. Two of the three have been hospitalized. A link to the full NRN article is below, but …
The Reason Systems Like OpsAnalitica Exist
Ops Mgt Systems Could be as Transformative as POS Systems to the Restaurant Industry
One of the most transformative changes in the history of the restaurant industry was the invention of the POS System. Replacing the siloed cash register and giving brands real-time access to sales data did more to drive multi-unit operation expansion than any other technology. Prior to wide adoption of POS systems restaurants had only changed …