Imagine a tale of two systems: It’s 7:30 in the morning and you have to make an 8:00 am meeting. Your stomach is rumbling and you’re trying to decide between Bob’s Bagels and Jim’s Bakery. Bob’s Bagels has a line out the door and around the corner. On the other hand, Jim’s Bakery just upgraded…
Restaurateurs know the pain of operating with razor-thin profit margins, and any potential place where cost or productivity savings can be made are worth their weight in gold. While on the hunt for cost-cutting solutions for your restaurant, the basics of operating a restaurant must prevail: accurate service, high-quality meals, low wait times, and satisfied…
Expanding your business into a franchise is an exciting and intimidating step. On one hand, you’re growing your brand and expanding your reach to new markets and potential customers. On the other, unless you’ve discovered the secret to time travel, it’s nearly impossible to manage every location on your own, meaning you’ll need to learn…
It’s finally the first day of the season and you’re ready to open up shop at the local farmer’s market. However, this year, you decided to do a few things differently. Instead of operating a cash-only stall, you settled on a point of sale system with a card reader to make shopping easier for your…
Data security is critical given the volume of PII and transaction data being collected and stored by businesses. Any security breach, no matter how big or small, can tarnish your reputation and turn away customers. It happens everywhere, such as the loyalty program information breach Panera endured in the spring of 2018. Data breaches are…
Fire & Hold for Full-Service Restaurants Orchestrating the dance between your patrons at the table, your servers, and your kitchen is a production often hidden behind the curtain. Restauranteurs know this all too well: making sure dishes are served together, in a timely fashion and to the guests’ specifications is vital to pas de deux…
Restaurateurs face a growing field of challenges with every meal they serve. Costs continue to rise in the form of insurance, products and supplies, and wages, putting a dent into already slim profit margins. According to industry consulting firm BDO, business margins for QSRs and restaurants are around 10%, with food costs accounting for 35%…
The traditions around the Easter holiday have always included spending time with family and friends, and often this means a hearty, comforting Easter brunch. For a restauranteur, however, Easter brunch conjures images of irate families, impatient diners, and a never-ending flow of customers from the moment you open your doors to the second brunch ends.…