Lots of restaurants use reporting tools. The industry is flooded with them. The best restaurants use performance management software. Learn why that is.
With the proper mindset and the right software, restaurant owners can achieve better profitability. But you can’t just cut your way there. It takes a holistic approach that addresses all four cornerstones of running a restaurant.
The most efficient restaurants understand their inventory throughout the day and are able to make adjustments on the fly. Learn how this is possible and what these inventory usage reports look like.
Meet the people behind Axial Commerce in this series where we learn about our employees’ career paths, what they enjoy about the restaurant industry, and more. We begin with Aaron Frescas.
There’s a thin line at restaurants between understaffing and overstaffing. For most stores, though, there’s little bandwidth to spend hours scrutinizing numbers in pursuit of the perfect labor-and-sales mix. That’s why we developed a new approach.
It’s time for restaurants to close the technology gap between the experience they deliver to their employees and how employees operate in their day-to-day lives.
Imagine a career where the demands of the job are largely detached from what it is you’re being graded on. That is what managing a restaurant is like for too many people. It’s time to acknowledge the problem and solve it.
Feedback is a gift, but too often in restaurants, employees operate in a vacuum with little communication on their performance. The most profitable restaurants emphasize accurate, timely, constructive, and focused feedback with their staff. This is how they do it.
Technology is an integral part of the restaurant industry, but the software landscape facing restaurant operators is fragmented and confusing. It’s time for a better solution that is simple, intuitive, and that makes sense in the day-to-day flow of a restaurant.
The key to a high-functioning restaurant is unlocking access to data and making it available to staff in a timely manner. The most successful operators emphasize this in their restaurants.
- Page 1 of 2