How to Manage Inventory and Minimize Labor Time
Here’s the truth laid bare, free of polite underselling or writerly flourishes–taking inventory sucks. Though inventory best practices tell us that operators should...
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Hospitality (2)
The Post-Pandemic Menu: The Lean, Mean, Profit Machine
The threads of influence that began unspooling in the early part of 2020 have wound their way through every crack and crevice of daily life, securing an often messy...
Integration 101: The Cherry on Top of Restaurant Technology
The use of technology in restaurants is increasing more rapidly than ever before. From QR codes to online ordering, inventory management to a giant robotic arm that...
The AI Restaurant Operator: Innovation vs. Tradition
It’s lunchtime. You approach a set of glass doors and they swing open before you reach for the handles. The host stand is empty, but a kind, slightly stiff voice...
Menu Engineering 101: The Sales-Boosting Basics
Imagine mixing a dash of data, a sprinkle of mathematics, and just a pinch of psychology to produce the scientifically flawless menu. If you’re having a hard time...
POS 101: From Bread and Butter to Profits and Paydays
The modern business operator (that’s you!) must decode an ever-shifting landscape of digital alphabet soup. There’s a parade of acronyms, each one heralded...