Restaurant management software’s role in connecting back of house operations with front of house guest experiences is bigger than you might think. When you think about restaurant software for the guest experience, you think about customer engagement tools. Online ordering…
Scheduling, erratic sales forecasts, and changing consumer preferences are among the many challenges restaurants face this time of year. Holiday scheduling is a major challenge for restaurants, which is something I’ve witnessed first-hand. Have you ever visited a restaurant that’s half…
Technology designed to enrich the guest experience is great, so shouldn’t restaurants take the same approach with the employee experience? When most businesses connect the dots between technology investments and experience, the focus is primarily on the customer. They ask,…
Sports can dramatically sway restaurant traffic, which is why earned hours are so important. CrunchTime doesn’t just understand the importance of earned hours because of its function within our labor management platform. Our employees see opportunities to put it into…
The mid-term election results will have a significant impact on the industry, particularly regarding restaurant labor laws. Restaurants in Missouri and Arkansas will soon pay minimum wage employees more money. Voters in Missouri elected to increase minimum wage from $7.85…
When desperate times call for desperate measures, how do your restaurant operations adapt? Dunkin’ Brands understands the importance of speed of service as well as any restaurant. It also has seen espresso drinks grow in popularity at some of its trendy…
The off-premise sales trend will impact your restaurant’s labor and inventory back office operations. How are you reacting to the off-premise shift? Earlier this month, Subway jumped on the off-premise bandwagon by announcing that 9,000 of its stores are going…
Menu innovation can bump sales and help maintain brand freshness, but how does it impact your food cost management? Menu innovation is a hot trend in the industry and most restaurants are getting in on the action. Some brands provide…
When fewer younger people go to work, it becomes harder to optimize restaurant labor costs. Teenagers and restaurant jobs are as natural a pairing as burgers and fries. Restaurants like teenagers because they’re inexpensive labor. Teenagers like restaurants because they’re…
Government regulations can force restaurants to dramatically shift their operations. As officials increasingly aim public health initiatives towards fighting obesity, new measures could impact restaurant inventory management, meal preparation, and menu engineering. This is particularly true with young guests and…