Top take-homes in teaching restaurant tech to work together

Competition and narrow margins in the restaurant business demand a nip-and-tuck approach to efficiency. Uncle Maddio's recently worked with ParTech to streamline tech integration. In this article, the two companies share takeaways from that process.

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Former Papa Murphy's CDO: Ask 3 questions before investing in tech

As restaurants consider deploying technology, such as a loyalty program, branded app or mobile payments, executives should first consider whether such efforts will actually help them acquire more customers and coax existing guests to spend more money

Commodities: Last week's markets a preview of eclipse for some brands

It might have seemed to some last week that today's total eclipse was coming early, as stock prices fell or flattened for the majority of brands monitored here in trading.

Delivery fueling rise of virtual reality restaurants

Delivery is the world's fastest-growing foodservice channel, according to Euromonitor International, while digital functionality has made the process of obtaining a high-quality meal easier and more seamless than ever. New restaurant formats known as virtual restaurants, or delivery-only restaurant concepts, are optimized for these occasions.

Play now or Pay later: Webinar relays KFC and Pizza Hut lessons on loyalty and mobile ordering

KFC and Pizza Hut put their loyalty and mobile ordering experience on the chalkboard.

Study shows 'anytime eaters' here to stay: Are you ready?

The anytime eater is upon us and many chains have found that feeding "the new normal" requires a shift away from traditional meal packaging, both in portion size and time of day and lots of other issues worth considering now to capitalize on the trend in the future.

London Summit: Coyote Ugly's key considerations before taking on the world

Coyote Ugly has learned to speak a lot of different languages along its path to global growth. Here, one of the chain's leaders shares the key elements for any brand to consider before setting off on a worldwide trek.

Commodities: Ups, downs and everything in between last week

On the commodities market last week, prices were a grab-bag of variations, depending on things like quality, variety and geographic location.

3 ways to measure cannibalization

Any change creates two types of results: those that are intended, and those that are unintended. Cannibalization is an example of an unintended consequence to a change. Here are three ways to effectively analyze the impacts of cannibalization in your restaurants.

Are you paying to power your competitor when they could be paying for you?

By Jeff Julia/Author, Navigating the Maze of Energy Efficiency Projects If your brand isn't doing some energy-saving projects, you're likely paying for your competitors to do so, at least in part, through the rebate checks your competitors are getting for...

4 ways to mitigate employee turnover risks

Doug Sutton, president of Steritech, discusses how to handle high employee turnover and how to avoid some serious pitfalls in training and oversight.

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Uno Restaurants: Improving Labor with Advanced Labor Forecasting

Unos Restaurants reached out to HotSchedules when they needed a robust labor management tool to help them optimize their employees hours so that they could provide the best guest experience possible. Challenges also included managing costs with thin margins and a lack of tools to measure and manage labor.

Type: Case Study

Sponsor: HotSchedules




The Case for Tablets in Fast Food & Casual Restaurants

This infographic highlights findings from Bouncepad’s U.S. consumer survey focused on the use of tablets in fast food and casual restaurants.

Type: Infographic

Sponsor: Bouncepad




[WEBINAR] How KFC & Pizza Hut increased sales with a mobile loyalty & digital ordering app

This webinar will shed light on the essential steps businesses need to take in order to increase customer engagement and, therefore, receive revenue growth on the example of the KFC and Pizza Hut case study. Download now!

Type: Webinar

Sponsor: LoyaltyPlant Inc.




Predictive Scheduling: What You Need to Know and How to Be Ready

Issues with workers not receiving enough hours, being asked to be "on-call" but are never actually called in, and being scheduled at the last minute have gained the attention of lawmakers across the country. Predictive scheduling may be coming to your area soon. Find out what you need to know and how to be ready.

Type: Guide

Sponsor: HotSchedules




How to Optimize Your Labor & Control Costs

In the restaurant industry, margins are slim. And with rising wages and stagnant growth, you are feeling the squeeze more than ever. In this guide, we discuss the simple, yet effective ways restaurant operators and managers can cut labor costs while optimizing your people, performance, and profits.

Type: Guide

Sponsor: HotSchedules




Steps for Figuring Out Your Restaurant's Prime Cost

Manage costs, increase sales - at a basic level, these are the pillars of a successful restaurant. In this infographic, we break down the prime cost calculation. By monitoring your prime costs weekly, you'll break through your break-even plateau and increase your restaurants profits.

Type: Infographic

Sponsor: HotSchedules


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