In this episode, Tommy speaks with John Franke, Corporate Chef for Front Burner Restaurants. Front Burner Restaurants has gotten into the business of building restaurant brands, testing concepts, and then
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 to manage food safety you are putting your customers' health at risk. You can get a digital solution for less cost that provides more value.
Because there's no accountability with paper checklists, they get pencil whipped. With OpsAnalitica you can use our proprietary dynamic checklists functionality to deter pencil whipping and ensure checks are completed quickly and accurately.Learn More
Improper Holding Temps
Pencil whipped temp logs result in improper holding temps which increase food safety risk and decrease food quality. With OpsAnalitica improper holding temps are identified and addressed in real-time prior to becoming a food safety issue.
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.
If You Can Fill Out An Online Form You Can Use Our App
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!
600k Inspections Completed
3 Million+ Temperatures Recorded
18 Million+ Checks Completed
In this week’s interview, we speak with Ian Garlic, a digital marketing guru. We discuss his experience in restaurants, his dad set up the mass distribution of Gyro’s from Greece
This weeks interview is with Scott Turner, founder of Waresys. Waresys is a food safety and FSMA training company. Scott discusses how FSMA affects restaurants, the Food Code 2017 release,
This episode we speak with George Tinsley II, G2. George is VP and Managing Director of Tinsley Family Concessions, they run restaurants in the Miami, Tampa, and Louisville airports. George’s
This week we interview Wayne Humphrey, COO of Larkburger. Wayne speaks about how Larkburger is ready to start growing out of the state of Colorado. Wayne also speaks about food
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
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
This week’s interview is with Tom Moxcey, former CEO of Rock Bottom, Old Chicago’s and Charlie Browns. Tom talks about his amazing career starting in Boulder, CO in 1970 through
In this episode, Tommy Y interviews Don Fox CEO of Firehouse Subs. Firehouse has 1016 locations around the world. Don talks about his career path, what they are working on
On this episode of OrderUp – The Restaurant Ops Show Tommy interviews Doug Davis, COO and Co-Founder of the BEC Group.
Doug shares his journey in the restaurant industry from starting