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Minors comprise almost a third of the hospitality workforce, but employing such a prominent population isn't easy. Complying with constantly changing labor laws that are regional in nature can be hard to keep up with. How are you supposed to keep up?
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.
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.
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.
Traditional methods for capturing critical forecasting data and formulating labor plans and budgets are incomplete and often inaccurate.This guide will explain where you can find bottom line savings using advanced labor tools and how activity based forecasting can be one of the smartest labor tools you’ll ever use.
C-Speak: How Hopdoddy relies on tech to customize training, showcase brand culture, streamline openings
Hopdoddy Burger Bar has taken every aspect of workforce management digital to enhance its in-person training, onboarding, and management procedures.
When it comes to managing minors, the risk of being out of compliance with labor laws are more substantial than other industries.
It's almost impossible to see the two-miles of products and services at the NRA show, so in this two-part series, FastCasual highlights several that made their debuts at the show.
The annual Fast Casual Top 100 Movers & Shakers recognizes brands leading the pack when it comes to growth and innovation.
At the Restaurant Franchising and Innovation Summit in Dallas this week, three big restaurant companies discussed how tech is changing the way they hire and retain employees.
PDQ President Steve Erickson and David Cantu, co-founder of HotSchedules, discuss how the brand uses technology to control operations and deliver better customer service.
There are solutions emerging to maximize food safety efforts at the restaurant level, enabling operators to better communicate with their employees and to rectify any potential safety breaches immediately.
If you're reading this article, your Halloween plans are probably late in coming together. Don’t sweat it. Embrace the festive spirit and bring guests through the doors with a few last-minute strategies.
HotSchedules has partnered with Kitchen Brains to bring its SCK Quality Production Manager together with the HotSchedules IoT platform.
HotSchedules, a provider of mobile technology for the restaurant and hospitality industries, introduced its Global Partnership Network.
HotSchedules has partnered with QSR Automations to bring guest management and kitchen display systems to the Internet of Things.
AR Tech Inc, a provider of point-of-sale solutions to the restaurant industry, announced the complete integration of PAR's Brink POS with HotSchedules, a provider of mobile technology for the restaurant and hospitality industries.
HotSchedules and PeopleMatter announced a multiphase partnership to create a restaurant industry workforce management platform.
Logbook is a mobile task list and communication tool that can replace or enhance traditional paper systems.
Designed for independent and small regional restaurants, HotSchedules Count aims to help restaurants improve inventory accuracy, control foods costs, streamline ordering and eliminate the use of complex spreadsheets and paper-based processes.