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
Identify & Remediate Issues Before
They Affect Customers
Avoid Multi Million Dollar Mistakes
You make data driven decisions every day. Often times these decisions are being made using incomplete or inaccurate data which can cost you millions.
OpsAnalitica fills that data gap for you.
Enable Manager Efficiency
Managers add value when they are interacting with guests and coaching employees. Make sure they have all the data they need to effectively manage and let OpsAnalitica do the rest.Learn More
Check out our Free COVID Resources
We have created processes to help during the pandemic: Employee Health Screening,
Location Risk Assessment, Drive Thru/Curbside Assessment and more.
Implement Scheduled Sanitization
Sanitizing is the new normal to protect your employees and customers. Also showing
your customers that you are sanitizing is more important than ever so your
customers need to feel comfortable doing business with you again.
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.
Restaurant operators and managers have always used data to make decisions and drive their operations forward. Some of these decisions can have multi million dollar consequences (see Chipotle’s $25 million settlement). Typical data sources are: sales, food cost, labor cost, customer reviews, which are all lagging indicators. Daily operations data is usually “collected” on paper and if it is actually documented it’s pencil whipped, hence making the data unavailable or useless at best.
Here’s what we typically see when talking with restaurant operators:
Lack of Visibility & Accountability
Above store leaders and management struggle with knowing that not all of their processes are being followed every day, every shift because they aren't there. They know that food safety logs are being pencil whipped. Most customer satisfaction issues are avoidable with proper execution.
Processes Managed On Paper
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. Data is unavailable, corrective actions are not implemented nor managed, leaving customers vulnerable.
Multi-million dollar decisions are being made using inaccurate and/or incomplete data sets. Above store leaders are guessing or, worse yet, have a false sense of security when making operational decisions for their chain. Most data being used are lagging indicators of past operational performance where the damage has already been done.
The Solution: A simple to use, easy to manage restaurant ops & food safety compliance process management solution that allows you to identify and remediate issues before they affect customers.
Best In Class Features
Custom Ops Processes
Brand Standards Evaluations
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
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
It was 4:30pm on a typical weekday around our house and we had no idea what we were going to have for dinner. So my wife decided to go online