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


3 tips to minimize the effects of minimum wage increases

3 tips to minimize the effects of minimum wage increases

There are three fundamental ways to keep costs low, despite rising wages: improve workforce productivity, reduce waste, fraud and abuse and increase menu profitability.

Airports still hot venue for limited-service brands

Airports still hot venue for limited-service brands

Airports are the No. 1 non-traditional expansion market for QSR brands, and Austin, Texas, has positioned itself to be right in the center of the action.

Wow Bao becomes 1st chain to leverage Eatsa technology

Wow Bao becomes 1st chain to leverage Eatsa technology

As the first licensee of Eatsa's self-service technology, Wow Bao's newest unit allows guests to pick up their orders from cubbies that alert them to the status of their orders.

Dog Haus, Pancheros betting on simplicity

Dog Haus, Pancheros betting on simplicity

Rodney Anderson, CEO and founder of Pancheros Mexican Grill, and Hagop Giragossian, a partner at Dog Haus, agreed that a simple business model and menu lead to lower food costs, more efficient operations and happy customers.

Top 3 ways to track inventory costs

Top 3 ways to track inventory costs

The profitability of a restaurant is calculated using the cost of goods sold, and so it is important that your calculated inventory value be as accurate as possible.

Third-party food delivery models evolve as demand accelerates

Third-party food delivery models evolve as demand accelerates

Third-party food delivery rapidly expands, gaining importance among restaurant operators who are contemplating the best approach to offer the service.

Launching LTOs? Make sure to follow these 3 rules to ensure food safety

Launching LTOs? Make sure to follow these 3 rules to ensure food safety

Adding new menu items is a great way to please customers but can lead to food-safety risks when not properly implemented.

Fiesta CEO: Hurricanes to blame for Q3 declines

Fiesta CEO: Hurricanes to blame for Q3 declines

Taco Cabana and Pollo Tropical hoping to bounce back by following its parent company's four-point revitalization plan.

Investing for growth? Veterans flag top priorities

Investing for growth? Veterans flag top priorities

A panel during the Fast Casual Executive Summit at the Nashville Omni explored the questions management should ask before investing in growth initiatives.

Chipotle CEO: 'We still have much work to do'

Chipotle CEO: 'We still have much work to do'

Despite missing analysts' marks, CEO Steve Ells said he's as optimistic as he was when starting Chipotle nearly 24 years ago.

CEOs of Wing Zone, Focus Brands, Captain D's, Backyard Burgers, Koti Pizza predict industry changes, trends

CEOs of Wing Zone, Focus Brands, Captain D's, Backyard Burgers, Koti Pizza predict industry changes, trends

This year's Fast Casual Executive Summit wrapped up Tuesday night with insights from some of the industry's most successful CEOs.

8 things to know before leasing commercial space

8 things to know before leasing commercial space

In leasing, restaurant tenants don't get what they deserve, they get what they negotiate.

Why the fast casual bubble isn't really bursting

Why the fast casual bubble isn't really bursting

Without a doubt, there are way too many fast casual concepts, but those that make the right changes in order to drive unit economics will continue to thrive.

Franchising Focus: BurgerFi CEO talks growth, labor, technology

Franchising Focus: BurgerFi CEO talks growth, labor, technology

CEO Corey Winograd discusses his plans for the brand and how he maintains success.

Restaurants aiding Hurricane Harvey victims: part 2

Restaurants aiding Hurricane Harvey victims: part 2

The industry, once again, is proving it’s resilient and will always step up when needed.

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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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