7 Shifts

AUGUST 29, 2019

Menu Design Once you analyze all of your menu items’ popularity and profitability, you can carefully engage in restaurant menu planning for your customer-facing menu to maximize profits. Holding your back-of-house staff responsible for ensuring as little food as possible is wasted or stolen could be the fix your menu needs. No problem.

Menu 279

Menu Point of Sale Website Management Online Ordering 279

Mad Mobile

FEBRUARY 5, 2024

The uniforms. Tablet ordering systems designed for restaurants can transform your operations. This wasted time adds up. Waste and inefficiency: Bars can lose up to 30% of their inventory from spills and unrecorded drinks. The signage. Over time, they all end up needing an upgrade. No wait, a salad.

Dietary Restrictions 52

Dietary Restrictions Mobile Ordering Front of House Customer Service 52

Modern Restaurant Management

OCTOBER 16, 2019

Since every part of Ono’s assembly process is monitored by hundreds of sensors to ensure there is no spillage, cross-contamination, or inconsistencies; customers with dietary restrictions, allergies, or simply specific preferences no longer have to worry that their blend might include ingredients it shouldn’t.

Food Truck 126

Food Truck Customer Service Customer Experience Front of House 126