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7 Shifts
APRIL 3, 2020
By now, many states and provinces have either mandated reductions in seating or the closure of dining areas, with most restaurants turning to takeout and delivery. Comparing 7shifts’ internal data of 10,000+ restaurants, restaurants are seeing an average weekly decrease in sales of 50% across the board in North America.
Rocket Fuel
MAY 1, 2023
In today’s competitive quick-service restaurant (QSR) landscape, operators must adapt to evolving consumer behavior and leverage every available sales channel to stay ahead. However, 2022 saw a resurgence in counter sales, reaching 14.44%, a 51.9%
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Black Box Intelligence
SEPTEMBER 21, 2021
Many are pointing out frustrations with cleanliness and wait times, both of which are indicators of teams being stretched thin. They typically offer counter service, and drive-through and/or delivery services are common as well. These are fast-changing times for all types of restaurants. That’s who we serve at Black Box Intelligence.
Cheetah
JULY 1, 2021
In our last article we explored adding auto-gratuity to the bill and sharing tips with BOH staff. Download the app to start saving ! . This sparked a lively debate around the efficacy of mandatory service fees. Is it fair towards customers? Is it worth it considering the IRS taxes auto-gratuity ? Table of Contents.
Cheetah
JULY 1, 2021
In our last article we explored adding auto-gratuity to the bill and sharing tips with BOH staff. Download the app to start saving ! . This sparked a lively debate around the efficacy of mandatory service fees. Is it fair towards customers? Is it worth it considering the IRS taxes auto-gratuity ? Table of Contents.
7 Shifts
MAY 31, 2021
Inventory was ordered based on par levels, which are set based on sales forecasts, which are in turn determined by how many guests you'll serve and what they'll order. Regarding operations, restaurants tend to utilize sales forecasts to polish their purchasing and ordering processes. Table of Contents. What does it mean?
Apicbase
MARCH 28, 2024
That means you are collaborating with multiple stakeholders who each have their own data points to focus on. All come with their own data sets and metrics – food cost, inventory variance, sales numbers, the list goes on. But with so many kitchen management systems vying for your attention, you need to narrow down the options.
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