From time to time, you’ll want to examine your restaurant to analyze its performance. Are you hitting your financial goals on every point? Providing the optimal guest experience? And most importantly, are you doing it all in accordance with your brand vision? Though a restaurant owner’s challenges …
Signs of a Toxic Work Environment: Restaurant Edition
This article was originally published on April 3, 2018. It has been updated periodically for relevance. When we talk about an unsavory work environment, we often use the adjective "toxic" to describe it- and for a good reason. "Toxicity" implies danger, poison, sickness, and even (when taken to its …
Off-Premise vs Off-Premises: Which Phrase is Correct (Does it Matter?)
Sometimes it's important to have frank, honest discussions about pressing issues. Unfortunately, these discussions can be awkward and might dredge up painful feelings or tainted memories. Folks can get passionate, fiery, and aggressive, taking personal potshots and losing a sense of decorum. We've …
Essential Restaurant Technology for your Drive-Thru
There's no doubt that the Coronavirus pandemic has drastically shifting the landscape and priorities of restaurant operators. For those who've survived, off-premise dining has become an actual lifesaver for restaurants seeking ways to generate revenue while battling various capacity restrictions and …
Halloween Restaurant Promotions: The QSR Guide
Do you feel that in the air? The evenings feel a bit crisper. The foliage fades into a warmer palette and you swear you can hear the wind howling through the trees most nights...or are those the screams of the missing trick-or-treaters? It’s Halloween! For children and adults, the season provides …
Your Guests’ Greatest Fears about Restaurants Reopening
If you were tired of hearing the word "unprecedented" in the early stages of the pandemic, get used to it. As we trundle into a reopen and tentatively feel out the new landscape, "uncertain" might become the next COVID buzzword. Restaurant operators, staff, and guests feel it in full measure, a …
