In this episode of the OrderUp Show Tommy recaps his blog on the big money that has been funneled into 3rd party delivery companies that has been used to convince restaurant operators that delivery will solve all their problems. Well the data suggests otherwise. Take a listen below.
restaurant operations
How to fix Subway
In this two part series of the OrderUp Show Tommy walks us through the rise and fall of the largest sandwich chain in the world. He also gives his thoughts on what he would do to save the chain. He’s got experience in this area as he was involved with a very similar situation in …
The Pareto Principle and Restaurants
“The Pareto principle, also known as the 80/20 rule, is a theory maintaining that 80 percent of the output from a given situation or system is determined by 20 percent of the input. … More generally, the principle can be interpreted to say that a minority of inputs results in the majority of outputs.” Read …
Top 10 Food Service Management Solution Provider
We are extremely honored to be recognized by Food & Beverage Technology Review as a Top 10 Food Service Management Solution Provider of 2019. The team at OpsAnalitica works tirelessly day in and day out to develop a best in class solution that is easy to use, packed with value, for a price that is …
Increase Employee Productivity
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 retaining employees was the top area of opportunity in the industry. #3 was attracting/retaining customers. #4 on the survey was optimizing speed and efficiency to …
Using Daily Checklists on the OpsAnaltiica Platform as Field Team Force Multiplier
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 COO. For bigger organizations, there is obviously going to be more layers of management between the store and top people. The person with the hardest …
Interview with Chef Keith Jones – Renaissance Man
This is an interview with Chef Keith Jones. Keith and I have known each other since 1994 when I worked with him at The Metropolitan Club in Englewood Colorado. This is a great interview with Keith who has done and continues to do a little of everything in the hospitality business. We touch on the …
Interview with John Franke, Corporate Chef for Front Burner Restaurants
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 they look to sell those chains. They are currently the majority owners of the Twin Peaks chain. John talks about this new food hall that …
A Passion for Restaurant Operations
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 recent struggles. Tommy gets a little bit of a different perspective from a less seasoned restaurant industry evangelist. Check out the podcast below:
From a Tent to the Shark Tank
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 industry as a kid. His first job out of college coloring comic books. To draining his bank account and spending his rent money to setup a …