When the FDA placed requirements for calories to be listed on menus in chain restaurants, it meant nutritional information must now be be clearly displayed on menus and menu boards and for salad bars...
Restaurant Innovation: LTO & Seasonal Menus
Menu innovations can bump store sales and help maintain brand freshness, but your LTO success requires tremendous operational preparedness. LTO menu innovation is always a hot trend in our industry -...
Labor Management: How to Get the Right People in the Right Place at the Right Time
Labor optimization requires you to have the right people scheduled at the right times and performing the jobs they're best at. Ask any restaurant manager what's keeping them up at night these days,...
A Talk with Quality Assurance Engineer Sravani Jayaraman
CrunchTime's Quality Assurance Engineers test and troubleshoot our restaurant software suite of applications as well as build and enhance automation frameworks. Say hi to Sravani Jayaraman from our...
What is Actual vs. Theoretical Food Cost Variance?
Your restaurant can add millions of dollars to its bottom line by measuring and controlling your food cost variance. Restaurant inventory management and food cost control are at the heart of...
Five Restaurant Best Practices for Fighting Back Against COVID-19
Today, the National Restaurant Association called for the federal government to come to the aid of the restaurant industry and its workers. As the second largest private sector employer in the U.S.,...
Elevate Your Food Cost Control Strategy with a Vendor Management System
When selecting a restaurant operations system, its vendor management features and functions should enhance your foodservice partnerships. Have you ever thought about how a restaurant is kind of like...