The title says it all in this blog post, this prediction, some could say a safe one, is based on nothing but my experience last week. I live in Denver 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 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
Please enjoy this blog from our great friends at Ameego, the restaurant scheduling and labor management platform.
Aside from temperature compliance and food comps, what are some of the biggest ongoing
This was my second year attending the national restaurant show, and as show attendee veteran. Here were my thoughts in no particular order.
Holy hell is it a big show.
Every restaurant should be doing some form of line check for each meal period. The reason you do line checks is to ensure that your food is safe and ready
Great blog post from eMarketer, to see the complete article click on the title – Restaurants Invest in Technology to Improve Overall Efficiency. “Most US restaurant IT decision-makers plan to invest
Management by checklist is exactly what you think it is; it is the art of managing your restaurants by using short, focused checklists to ensure that the most important operational
Too many restaurant operators mistake marketing problems for operations problems. They look at falling or stagnant sales, and they think I’ve got to increase marketing spend to get my sales
It’s time to return to basics and focus on what works for long-term sustainable sales growth, which is better operations. Nobody wants to hear better operations because they are either delusional
Operations data are the data points that are generated every meal period in a restaurant that directly affect sales and profitability. Let’s break it down:
Marketing activities remind your customers that
In one of the best Seinfeld episodes ever, George is trying to get a bigger apartment in his building only to find out that a survivor of the Andrea Doria