We make it simple for you to offer your customers custom-printed
roller shades. We can print large murals for corporate identification or
a teddy bear on the shade in the baby's room. Restaurants and retail
locations increase marketing exposure to the street or enhance interior
Beef ‘O’ Brady’s and The Brass Tap required upgrades to point-of-sale (POS) systems and requested an increase in security across 226 units nationwide. Beef ‘O’ Brady’s and The Brass Tap needed a flexible solution that would work both today and in conjunction with its expansions in the future.
Datum provides one-stop technology solutions to clients all over the globe, helping them lower costs and maximize profit. At Datum, our goal is to help our clients run their business more efficiently using technology – it’s that simple.
Often overlooked and even more often misunderstood, foodservice warewashing is the method bywhich dishes, glasses, flatware, pots and pans, etc. are cleaned by an automated or manual process that employs hot water, agitation and detergent.
Overall 2014 holiday hiring levels are expected to exceed last year’s. Snagajob surveyed over 1,009 U.S. employers to learn more about their holiday hiring process. Discover their hiring strategies including how much they are willing to pay employees per hour and tools being used to help find the right people.
You heard that walking into a restaurant and asking for an application is pretty effective. It worked in the past. Heck, it might still work for some operations.
But chances are, you’ll have just as much success staying glued to your smartphone. At least that’s what the latest research on mobile job seeking suggests.
It’s hard to define a generation, but “Millennials” is the popular term for those who were born between 1980 and 2000. It’s clear that this burgeoning generation has preferences and behaviors different than their predecessors—especially when it comes to jobs.
The Kingston Fryer program was developed utilizing over 40 years of benchmarking
what makes the perfect frying potato. Working with some of the
most successful multi-unit restaurant operators in the country Kingston has
refined the process for packing the best potatoes for
the FRESH CUT FRENCH FRY AND CHIP market.
This is the fourth edition of the color standards for frozen french fried potatoes dated August 1988. No changes have been made from the third edition dated 1972 in which colors No. 00 and 000 were added. These standards provide a series of references depicting changes that occur because of the french frying process.
After surveying 250 employers from the retail, hospitality and food service industries for our latest Summer Hiring Report, we collected enough data to provide job seekers with some great tips for finding work this season.
Find out what fellow employers say the best applicants will bring to the table this summer.
With minimum wage making maximum waves in the news these days, we thought it was time to get the lowdown on perceptions (and misconceptions) about minimum wage. So we surveyed active job seekers and employers to find out their attitudes regarding the topic.
Foodservice inventory typically covers inventory stock or consumables/food, beverages, cleaning, and disposable supplies. These products are stored in a designated storage room area or other secure locations of the building. For the purposes of this paper when we talk about...
A Group Buying Organization (GPO) is an organization that helps pool the buying power of
members to help get the best possible prices and quality on products and services. In the
consumer markets, these programs are comparable to Costco, Shoppers Warehouse, or
There are many philosophies on how to get the best prices in food and supply purchases.
Short term versus long term? Bid or Consolidate?
From years of experience, Axis Purchasing has learned that the best approach is to work with suppliers and consolidate whenever possible in order to yield the greatest long-term savings.
The goal of every foodservice operator is for their patrons to have a wonderful, unique dining experience that prompts them to return again and again. Even better, if customers are impressed enough, they will tell friends and family or write up a favorable evaluation to share on Yelp or another review website.
When employers have open positions, do they try to promote from within first before recruiting outside the company? When an employee wants to leave, do employers try to keep that employee by promising various perks? Download our employer survey results to find out.
Roger Brown's and The Cove Tavern were looking for a solution to cut down on time spent scheduling hourly employees, managing requests, documenting shift notes, communicating with and hiring employees.
Restaurant operations today are faced with tough issues: keeping customers satisfied in a competitive marketplace, reducing costs through greater efficiency, and finding new ways to grow their business. Many concepts are turning to call centers as a way to better manage their order taking process, freeing them to focus on their business.
HotSchedules Workforce solution, integrated with the Squirrel POS system, along with the HotSchedules Digital Logbook helps greatly reduce labor costs, streamline the scheduling process and provide for seamless communications at all levels of the Mint Julep organization.
The Tilted Kilt was facing enormous challenges with scheduling employees using spreadsheets, particularly because of the number of employees per location (>100) and because they allow weekly requests off and availability for the convenience of their staff. This case study shows how HotSchedules became the perfect solution.
Whether you are just starting up your first pizzeria or a long time veteran of the business, now is the time to start taking advantage of the many ways that technology can help you improve your connection to your customers, your employees, and your bottom line.
Smartphones, digital signage, kiosks and other technologies offer endless possibilities for enhancing the customer experience. The 2012 Customer Experience Technology Buyers Guide will help you find the right partners to implement the latest solutions in your business. From the publishers...
In this keynote presentation, delivered during the 2011 Foodservice Social Media Universe, Altimeter Groups industry analyst Jeremiah Owyang, he defines how companies of all sizes should develop a social strategy for their restaurant. His presentation contains research using real world...
Savvy restaurant owners know that an effective online ordering solution can boost ticket averages, cement customer loyalty, and reduce costs while improving the customer experience. Once youve decided to implement online ordering in your restaurant, take advantage of these tips to make sure that your online ordering solution pays off.
More than 83% of pizzerias deliver. At many of those shops,
delivery is the primary source of revenue. Yet few outside the
delivery market understand the complexity of this business
modeland just how difficult it can be to operate an efficient,
profitable delivery concept.
What makes LeapfrogPOS.com unique is its ability to fully integrate all aspects of your business. It easly scales from a single store to multiple -- from a single business to complex multi-unit environments with multiple owners and franchisees. It's the...
In 2011, we say goodbye to the "social media guru," the well-known Facebook "expert" and the hot chick with a hundred thousand followers. Today, we will say hello to the seasoned marketing professional. In this presentation, you will learn how to make social media and location-based marketing work for your restaurant.
The team is the reflection of the leader . If you are fired up, your team will follow suit. When your team is fired up, your customers order more, spend more and return more! In this presentation, you will learn...
In this presentation, business growth strategies are the topic of discussion. Concepts that are examined include key strategies for a successful franchisor/franchisee relationship, development of the core financial model and the creation and protection of the brand identity.
In this presentation, workforce leadership is examined. Topics of discussion include cultivating your company culture, the development of leaders within the company and the long-term cost of leadership development.
In this presentation, Scott DeFife of the National Restaurant Association discusses such topics as advocacy challenges facing the restaurant industry, healthcare reform, menu labeling, compliance, waste reduction and restaurant tax measures.