Pivoting During the Pandemic: Yellow Dog Revolutionizes Restaurant Inventory
If you don’t know what your inventory is, you don’t know what your margins are, and you don’t know what you’re making, you’re dead in the water. The post Pivoting During the Pandemic: Yellow Dog...
View ArticleWhy Restaurant Menu Design Matters
Menus, both online and in your restaurant, can make or break a guest’s experience long before your staff has even had a chance to greet them. The post Why Restaurant Menu Design Matters appeared first...
View ArticleHow to Get the Most Out of Restaurant Labor Forecasting
One of the easiest ways for restaurant operators to find immediate savings is by understanding how accurate forecasting impacts the bottom line over time. The post How to Get the Most Out of Restaurant...
View ArticleWhat Is a Back-Office and Why Is It Important?
Long story short; back-office software is essential to operating a successful restaurant. The post What Is a Back-Office and Why Is It Important? appeared first on ParTech.
View ArticleHow Restaurants Can Combat Food Supply Issues
If you’re looking for a perfect storm of how supply and demand have left us all struggling, look no further than the humble chicken wing. The post How Restaurants Can Combat Food Supply Issues appeared...
View ArticleCan Leveraging Data Improve Restaurant Operations?
The pandemic didn’t do the industry any favors, but it forced restaurants to look more closely at the information they collect and apply to their operations. The post Can Leveraging Data Improve...
View ArticleLessons in Restaurant Technology from Benjamin Franklin
Similar to how Philadelphia was rebuilding after a catastrophic fire in 1730, the restaurant industry has been dealing with its own inferno in the form of the coronavirus, ongoing labor issues, and...
View ArticleHow to Become an Employer of Choice During the Great Resignation
Job seekers wield an incredible amount of power right now, and restaurants need to prove they have what it takes to keep people happy. The post How to Become an Employer of Choice During the Great...
View ArticleRestaurant Tablets Shine as QSR Drive-Thrus Evolve
Tablets have helped change and evolve the current dining experience, giving concepts a way of line-busting during peak hours and keep the lines moving despite fewer staff members working. The post...
View ArticleData-Central-Jason
Last year between labor and cost of sales savings on our brand size of 100 stores, we saved $250,000 to our bottom line.~ Jason Westoff, President at Cousins Subs
View ArticleData-Central-Eric
We have been using Data Central® for a couple years now and the thing I would say more than anything is we appreciate the support and the people.~ Eric Ersher, Founder & CEO at Zoup! Eatery
View ArticleData-Central-Nick
With over 40 franchises spread out over 6 states, what we found to be invaluable was to have the ability to get daily sales reports and detailed data immediately at our fingertips.~ Nick Vojnovic,...
View ArticleHelix-kristy
“The design is small and easy to fit in a small space.”.~ Kristy Vo – GM of Ezell’s Federal Way restaurant
View ArticleHelix-miquel
“It looks technologically updated…young people love it due to it resembling a tablet and the feel is nice and new.~ Miguel Quezada – GM of Ezell’s Bellevue restaurant
View ArticleHOW TO BECOME AN EMPLOYER OF CHOICE DURING THE GREAT RESIGNATION
Companies across the United States are having trouble hiring employees. What started in 2019 with millions of Americans leaving their jobs for other opportunities has blossomed into a full-on game of...
View ArticleLESSONS IN RESTAURANT TECHNOLOGY FROM BENJAMIN FRANKLIN
In 1736, Benjamin Franklin warned the people of Philadelphia, “An ounce of prevention is worth a pound of cure.” Although the line was intended to remind Philadelphians to practice fire prevention,...
View ArticleCAN LEVERAGING DATA IMPROVE RESTAURANT OPERATIONS?
If you haven’t heard, the restaurant industry is suffering from a critical labor shortage. Restaurants of all types and sizes are struggling to find enough staff to keep operations running smoothly...
View ArticleHOW RESTAURANTS CAN COMBAT FOOD SUPPLY ISSUES
From canned corn to coffee beans, it has been increasingly difficult to get ahold of certain ingredients and products across the industry. Restaurants have seen everything from out-of-stock flour and...
View ArticleWHAT IS A BACK-OFFICE AND WHY IS IT IMPORTANT?
It’s almost become table stakes to have a back-office system in your restaurant. As they become more prominent in the restaurant industry, chances are if you don’t have one, you’re losing money and...
View Article3 Quick Tips for Recognizing Restaurant Employees on Thanksgiving
Going Out for Thanksgiving The National Restaurant Association regularly finds that a small but significant percentage of Americans, around one in 10, go out to eat for Thanksgiving . This inevitably...
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