6 Potential Technology Gaps in Your Restaurants

Limited service restaurants are typically ahead of the curve when it comes to technology; early adoption means increased customer experience and improved operational efficiency. But there are some potentially big technology gaps that still exist within restaurants. Download our article to learn six potential gaps in your restaurants.

Type: White Paper

Sponsor: WAND Corporation




Carolina Firehouse: A Success Story

Paul Baity is a food truck owner who is on the go! He shares his story about how he was able to speed up service and move his lines faster by adopting TouchBistro’s iPad POS.

Type: Case Study

Sponsor: TouchBistro




Smart Decision Guide to POS

Everything you need to know about next-generation restaurant point of sale systems and how to select the right one for your business.

Type: Case Study

Sponsor: TouchBistro


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3 steps to better restaurant food safety

The focus on food safety throughout the nation's food supply chain is at all-time high. Between consumer health issues brought about by the ingestion of unsafe products, and the outbreak of diseases that impact the food supply, it's imperative that operators continue to focus on protecting the lives and health of their guests.

3 ways to navigate employee-scheduling reform

If you’re asking yourself how your industry, company and operators can get ahead of scheduling reforms, consider the following steps.

Should franchisors rethink employee training under the NLRB cloud?

Using a networked, digitally driven, consumer model for employee training can turn employees into eager directors of their own professional development without the risk imposed by the NLRB joint-ownership rules.

3 types of rewards to increase employee satisfaction

By Autumn Manning, CEO of YouEarnedIt A recent Restaurant Opportunities Centers study revealed that the lack of benefits and flexible days off is a pervasive problem for those who work in restaurants. These people are often in school, balancing a...

4 ways to prep for overtime changes

John Waldmann, co-founder and CEO of Homebase, offers advice to help brands become compliant with the Department of Labor's overtime ruling.

Infographic: Which restaurant segment do execs want to work for?

To find out why job candidates are more attracted to certain companies and restaurant segments over others, Bristol Associates conducted a survey with a sampling of more than 170 candidates from its database of restaurant executives.

How to build a team that performs well in the weeds

Are you putting the right motivators and structure in place so your team will perform well when they are weathering a storm or serving in the weeds?

The pre-shift meal: Sometimes simple is best for team building

One of the easiest and most effective options for "team building" is the pre-shift meal.

Wingstop, Pizza Hut, Cici's Pizza execs debate importance of mobile apps

The customer experience at a restaurant is paramount to a restaurant's success. Mobile apps have become increasingly part of that experience, but how important are they?

4 things you don't know about the ACA (but should)

The employer shared responsibility rules under the Affordable Care Act (sometimes called "pay or play") is just one more area that is moving so fast that many restaurant owners are falling behind without even realizing it.

How to improve restaurant employee productivity: Part 3

To control labor costs, you need to look at several different metrics individually and collectively to get the most accurate picture and to make effective changes.

5 Tips to turn BoH staff into customer-experience superheroes

Use these tips to transform your back-of-house staff into customer-experience superheroes — cape optional.

Strategic employee scheduling boosts consumer experience, bottom line

It may not sound as sexy as emerging technologies like mobile pay or cutting-edge digital signage, but workforce scheduling delivers just as much value.

How to efficiently train your staff about food allergies

Very minute or even trace amounts of a food can cause a reaction in a highly sensitive patient. However, these are often all preventable with the proper education on how to work with food allergies in your kitchen environment.

How to control labor cost using restaurant labor allocation: Part 2

In order to properly leverage labor allocation, it's important to understand what variables affect cost. Customer demand and employee resources are two main variables.

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Staffing is critical to the success of any business, but especially in the restaurant industry with its high employee turnover rates. This research center offer insights for human resources managers to help hire, train and retain the best employees.

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