Click the image below to read our client case studies

We help multi-unit operators mitigate food safety risk and increase operations efficiency. If you are using a paper based solution know that you can replace it with a digital solution for less cost.


Less than 20% of restaurant chains are reporting same store sales increases above and beyond menu price increases. The data shows that more often than not, delivery isn’t the problem. All the recent restaurant chain Chapter 11 filings are citing “operational issues” as a main contributing factor of their failure.


Here’s what we typically see when we start talking to potential clients:

One Size Fits All Processes

One Size Fits All Processes

When in reality every location is different thus making each shift unique. A one size fits all system doesn't work because employees wind up missing crucial steps or wasting time on irrelevant tasks. This leads to inconsistent guest experiences and increased labor costs.

Static Job Aides

Static Job Aides

Employees are required to rely on memorizing all the information they learned in training. This is an unreasonable expectation, especially, in this fast paced industry with insanely high turnover. Employees are wasting time asking for help and/or flipping through content to find the information they need.

Stale Procedures

Stale Procedures

Operations and food safety compliance processes are ever evolving and dynamic. Most clients haven't updated these in years or decades because there isn't an efficient way to make changes and have them cascade through the chain. Outdated processes and procedures cause inconsistency and efficiency issues.

The Solution: A simple to use, easy to manage restaurant ops & food safety compliance process management solution that seamlessly provides a customized end user experience.  

  • 0
  • 1
Process Review
  • 0
  • 1
  • 2
Optimization & Customization
  • 0
  • 1
  • 2
  • 3
Increase Sales & Profits
  • 0
  • 1
  • 2
  • 3
  • 4
Rinse & Repeat

We will work with you to analyze your current processes and how they are implemented today. What systems are being used, where does all the data live and how is it accessed and acted upon.

We will work with you to update, optimize and customize your processes not just to your brand, but down to the exact location, shift, and team member.

By optimizing your processes you will reduce labor costs, run more consistent operations across all your locations thus creating great guest experiences every visit, generating repeat business.

The restaurant industry is ever evolving thus our processes and procedures are ever evolving. Nothing you start with today needs to, nor should it, be that way forever. 

Best In Class Features

Dynamic Checklists

Corporate Audits / Site Visits

Task Management

Action Plans

Dashboards & Insights

Notifications & Messaging

Bluetooth Probe Integration

Asset Management

OpsLogic Engine

Real-time Collaboration



Want to see these features in action? Register for a live demo!


We are running better restaurants and have higher sales since implementing the OpsAnalitica Platform.
Nick - Regional Manager, CB Brands
OpsAnalitica has been great for us. Their system allows our multi-unit operators to record and score store visitations. We have established a specific grading system to help the stores achieve excellence in their operations. Along with the score we include pictures, notes, and follow up instructions to allow the system to be used as a learning tool for the operators. We utilize the system on notebooks, tablets, and smartphones. Very versatile and easy to use. The system also has a simple administration component allowing our corporate office to centrally add and remove new locations, users, etc. All in all a very comprehensive and easy to use system.
Dave - VP IT, CIO, Strategist, at Consolidated Restaurant Operations, Inc.
The State Health Department required bulletproof management of our commissary operation and OpsAnalitica was exactly the solution we needed. Moreover, temperature logging and HACCP compliance is a breeze with the OpsAnaltica digital platform. We should have done this years ago.
Ryan - Corporate Executive Chef, KC Hopps
We have been using the OpsAnalitica platform to conduct our Quality Assurance inspections with our restaurants. Previously, we were using a paper version were scores had to be totaled up, and copies sent out to the restaurants at a later time. Since using the OpsAnalitica platform our inspection process is seamless. Pictures of items noted can be taken and are posted along side of the note for the specific area. Once an inspection is complete, it is easily reviewable, scores tallied and a link to the inspection can be emailed right away. This has changed the inspection process from a full day to a few hours. Also the team at OpsAnalitica has been very helpful when adjustments or edits need to be made to the inspection.
Warren - Director of Operations at Cheeseburger Bobbys / Huey Lueys

1.5 million+ Processes Managed

48 Million+ Tasks Completed

300k+ Food Safety Violations Remediated


Healthy Kids Menus

An article on NPR is citing a study that was done by ChildObesity180 on the fast casual restaurant chain Silver Diner changing up their kids menu to offer more healthy

A Restaurant Without A Restaurant

There’s a great article in Wired about David Chang’s new venture, Maple. Talk about going crazy with implementing technology in a restaurant. Maple is a fine dining restaurant that you

Chipotle removes GMO ingredients

Chipotle announced that they have removed all GMO ingredients from their menu. GMOs are getting a lot of buzz the last handful of years or so, and being in St. Louis

Pizza chains thrive on convenience, value, technology

Nation’s Restaurant News posted an article today on the turnaround and success of large pizza chains recently. Publicly traded pizza chains posted a 6.4% same store sales growth in the

Letting your Why guide your actions

Check out this video on what makes Chipotle’s pork different.

Chipotle stopped serving pork in hundred’s of it’s stores back in January because one of their suppliers wasn’t living up to

Sexy Thermometer Calibration


Shame on you if you clicked on this because you saw the word sexy; you need to get some.  We found this great article on Kitchen Thermometer Calibration from the

McDonald’s works on turnaround

McDonald’s has been a huge topic in the industry this year with their dismal financial performance, commitments to changing their food supply and raising the minimum wage at the corporate

New guidelines require calorie count for food and drinks

An article from WIVB 4 in Buffalo highlights the upcoming federal requirements to post calorie counts on drink and food menus. The federal requirements only target restaurants and bars with

Spending at Restaurants Tops Grocery Stores for First Time

For the first time since the commerce department started tracking this stat in 1992 consumers have been spending more in restaurants than they have in grocery stores. This happened in

Call Now Button