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
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
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
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.
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 Outdated processes and procedures cause inconsistency and efficiency issues.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.
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
Corporate Audits / Site Visits
Dashboards & Insights
Notifications & Messaging
Bluetooth Probe Integration
Want to see these features in action? Register for a live demo!
1.5 million+ Processes Managed
48 Million+ Tasks Completed
300k+ Food Safety Violations Remediated
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 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
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
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
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 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
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
Everyday restaurant managers transcribe data from one system into another manually. This manual busy work is a massive waste of time, it keeps manager’s off the floor where they belong,
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