How to Simplify Your Back Office and Innovate for the Future

How to Simplify Your Back Office and Innovate for the Future

Learn how a manager enabled with a more intelligent back office platform will be able to make better decisions that have a positive impact on profits and top line growth.

Type: White Paper

Sponsor: HotSchedules


How to Retain Managers: Your Restaurant's

How to Retain Managers: Your Restaurant's "Moneyball" Metric for Success

Your managers are the heart of your restaurant. They know your staff. They know your stores. They keep your operation running smoothly. But restaurant managers are leaving for better opportunities at an alarming rate. Learn why theyre walking out the door, and how you can keep them.

Type: Guide

Sponsor: HotSchedules


How to Optimize Your Labor & Control Costs

How to Optimize Your Labor & Control Costs

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.

Type: Guide

Sponsor: HotSchedules


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FEATURES


Theft at the POS: What is Your QSR Missing?

Theft at the POS: What is Your QSR Missing?

There are many different kinds of employee theft – stealing food, abusing discounts, or giving extras to friends and family – but in my experience, a lot of these cases can be traced back to the point-of-sale (POS).

No time to watch surveillance video? Try a remote video audit

No time to watch surveillance video? Try a remote video audit

Audits can focus on loss prevention issues – such as a case of suspected employee theft – or operations, compliance and safety issues, or a mix of all of these things. As the business owner, you can determine the types of things you want to monitor.

Red Robin, Melt Shop execs share cost-cutting secrets

Red Robin, Melt Shop execs share cost-cutting secrets

Spencer Rubin, founder and managing partner, Melt Shop; Carin Stutz, COO and executive vice president Red Robin; and Doug Hogrefe, a partner at 4 Top Hospitality, offered their secrets to conquering operational costs.

Summit to probe trends driving 64 percent sales slump at top UK restaurants

Summit to probe trends driving 64 percent sales slump at top UK restaurants

Successful restaurant execs from around the world will discuss how to thrive in such an unsteady climate during the second annual Restaurant Franchising and Innovation Summit, July 16-18 in London.

5 ways data can detect fraud in your restaurant

5 ways data can detect fraud in your restaurant

As technology's presence grows in the restaurant space, operators can utilize data to detect theft and increase their bottom lines.

How to avoid 5 restaurant employee privacy breaches

How to avoid 5 restaurant employee privacy breaches

In the restaurant sector, digital solutions provide an easy and streamlined way to prevent infringing on your employee's privacy rights.

Jamba Juice using tech to help manage costs of doing business

Jamba Juice using tech to help manage costs of doing business

Susan Taylor, director of franchise operations at Jamba Juice,




International Women's Day: Q&A with 25 female execs from Subway, Tender Greens, many more

International Women's Day: Q&A with 25 female execs from Subway, Tender Greens, many more

In celebration of International Women's Day, FastCasual interviewed 25 of the industry's leading ladies.

How Cracker Barrel is reaching Gen Y, Z consumers through fast casual concept

How Cracker Barrel is reaching Gen Y, Z consumers through fast casual concept

Mike Chissler, chief operating officer of Holler & Dash, pulls back the curtain on Holler & Dash — Cracker Barrel's fast casual concept serving southern style biscuits and dishes to a newer, younger crowd.

Why Smiling Moose is betting on full-service concept

Why Smiling Moose is betting on full-service concept

Smiling Moose Rocky Mountain Deli — based in Colorado with 16 units in seven states — unveiled a prototype last month in Denver for a casual dining version of the brand called Smiling Moose Sandwich Grill & Bar.

7 shortcuts to higher profits via menu board optimization

7 shortcuts to higher profits via menu board optimization

Effective menu board design follows a structured, analytical approach that is much more than a graphic exercise.

How 1 couple's love story was the catalyst to a thriving pizza business

How 1 couple's love story was the catalyst to a thriving pizza business

Natalie and Drew French came up with the idea to launch their fast casual pizza brand —Your Pie — while honeymooning in Italy.

Will the Senate push back menu-labeling law again?

Will the Senate push back menu-labeling law again?

The U.S. House passage this week of the so-called "Common Sense Nutrition Disclosure Act" (H.R. 772) is either an attempt to water down previous menu-labeling measures set to take effect in May, or it's a break for restaurant operators on the potentially costly compliance with the law's stipulations.

5 tips for finding the best location for your brand

5 tips for finding the best location for your brand

Fast casual franchisees should consider a few specific components when determining the perfect spot for their next storefronts:

11 ways to implement predictive scheduling without killing your bottom line

11 ways to implement predictive scheduling without killing your bottom line

Not complying with predictive scheduling mandates can quickly add up to significant penalties.

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The menu has changed. Your workforce wants it fresh, hot, and to-go. If you are still scheduling with yesterday’s ingredients — paper, spreadsheets, and sticky-notes, you will continue to lose your best talent to the restaurant down the street.

From schedules based on weather reports and historical data, to interactive training on a phone, to urgent communication (like a shift coverage) — all from a HotSchedules app, you become the coolest, smartest, and most awesome manager on the block. Guaranteed.


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