We are going to do a deep dive into the concept of restaurant shift readiness. Shift readiness is making sure that your restaurant is 100% ready for each meal period from a: cleanliness, stock (FOH/BOH), food taste, freshness, and safety perspective so that you can make the most of your sales opportunity each shift in …
Restaurant Industry
Using Daily Checklists on the OpsAnaltiica Platform as Field Team Force Multiplier
The traditional field structure in multi-unit restaurant organizations starts at the restaurant level and goes to an Area Mgr or Director, eventually rolling up to a VP of Ops and COO. For bigger organizations, there is obviously going to be more layers of management between the store and top people. The person with the hardest …
Creating and Executing a World Class Restaurant Audit Program
Restaurant Audits, OER’s, Quality Inspections are just some of the names that restaurant/hotel chains use to describe their location audit process. The names are different, but the intent is the same, get a fresh set of eyes on the location and measure how they are doing vs. the brand standards. Remember the reason you conduct …
The number one metric driving cloud software is…
It’s called Customer Success, and it’s going to be one of the major forces—perhaps the overall #1 driver—that will reshape the cloud-computing industry in 2018. Bob Evans Bob Evans recently wrote a great article in Forbes about Customer Success and how it is one of the biggest drivers for cloud companies. I highly recommend that …
Finding, Hiring, and Keeping Great People Identified as Number 1 Restaurant Management Issue
We recently asked our email list of over 9,000 recipients “what was their biggest restaurant operations issue?” The unequivocal 1st place answer was: Finding, Hiring, and Keeping employees. Which sucks for me because I don’t have a magic solution to this issue, especially one that I can make money on. To be a service to …
Emails Stink – Tasks Rule
How many emails do you get a day? The average worker receives about 80ish emails a day and sends around 30. Email was originally invented to get rid of paper interoffice memos. It has obviously morphed into so much more than that, it has become so ubiquitous in our lives that most of us can’t …
Filling out vs. Completing Checklists (there’s a big difference)
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 them on paper. Of those 80%, 94% believe that they are getting pencil whipped. Meaning that they can tell someone simply filled out the checklist …
Really Know Your Customers And What They Want
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 decisions and change themselves to stay relevant with their current and aspirational customers. www.trajectory-insights.com/ Trajectory Insights About Us: Trajectory Insights uses both data-driven quantitative and …
A Passion for Restaurant Operations
Islam Ahmed shares his experience in the restaurant industry and his passion for running great operations. He discusses his time with Chipotle and what he believes has contributed to their recent struggles. Tommy gets a little bit of a different perspective from a less seasoned restaurant industry evangelist. Check out the podcast below:
From a Tent to the Shark Tank
In this episode of the OrderUp Show Erik interviews Co-founder and COO of Tom and Chee, Corey Ward. Corey shares his story about how he first got into the restaurant industry as a kid. His first job out of college coloring comic books. To draining his bank account and spending his rent money to setup a …