With the 100% turnover rate in the industry and some of the lowest nationwide unemployment in years, according to Modern Restaurant Management’s Success Survey 60% of restauranteurs indicate that finding and
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.
If you are hearing about inconsistency issues from your customers, it’s too late.
Here is what the status quo looks like.
Expensive Paper Binders
A Paper Checklist/Red Book doesn't offer real-time accountability nor can it proactively communicate and bubble up potential issues to your attention. If you are using a paper-based system for shift readiness you are wasting your money. You can get a digital solution for less cost that provides more value.
Crucial Tasks Missed
Because there's no accountability with paper checklists, setup tasks/procedures get missed such as holding temps, clean bathrooms, service stations, etc. Executing these procedures could be the deciding factor whether or not a customer returns.Learn More
Money Left On The Table
When guests don't come back because of a bad experience you get dinged twice. Once, of course, because they never return to spend money and second because rarely is the cost to acquire a customer covered during the first visit. A lot of money gets left on the table by simply not being ready to serve guests at the beginning of the shift.
OpsAnalitica will help you run better restaurants during these 3 Crucial Shift Periods.
With station and managerial set-up checklists, your team will make sure that every little detail is handled. Your food will be safe and tasty and your restaurant will be clean and inviting for guests.
The service period is the show! This is when all your employees are working on revenue-generating activities: selling, making and serving delicious, safe food. You need to be ready to go from the beginning and stay ready throughout the shift or guest satisfaction takes a hit along with sales and profits.Learn More
Here you are resetting for the next service period or you are closing down for the day. If your team doesn't do this correctly, things will get missed that impact the success of the next meal period.
The Solution’s As Easy To Use As Paper
Best In Class Features
Daily Shift Readiness Checklists
Corporate Audits / Site Visits
Dashboards & Insights
Notifications & Messaging
Bluetooth Probe Integration
Want to see these features in action? Register for a live demo!
600k Inspections Completed
3 Million+ Temperatures Recorded
18 Million+ Checks Completed
Scheduling doesn’t have to suck. I know that the government is trying to make it as horrible as possible when it comes to labor laws. Listen to this interview with
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
OpsAnalitica is a restaurant Ops Excellence platform that makes it easier to manage multi-unit restaurant organizations. With the OpsAnalitica platform you are able to script out the perfect shift from a
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
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
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
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.
I’m one of those people who like to order ahead on an app and pick stuff up and bring it home. I’ve got two very frustrating stories of trying to do
In this episode, we interview Tom Missios, a restaurant consultant specialing in helping his client’s implement systems and controls, menu engineering and social media. We talk about Tom’s career and