7 Shifts
AUGUST 29, 2019
Sometimes you need these staples to accommodate more niche groups, like those with special dietary restrictions or picky eaters who won’t come to your restaurant unless that one item is on the menu. 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.
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.
Mad Mobile
FEBRUARY 5, 2024
The uniforms. This wasted time adds up. Waste and inefficiency: Bars can lose up to 30% of their inventory from spills and unrecorded drinks. Additionally, handheld responsive tablets ensure every tap and swipe registers correctly — no more wasted time spent troubleshooting pesky touchscreen issues. The signage.
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