Helping restaurants be more profitable! From marketing tips & operational insights to customer service how-tos & team building secrets, RR delivers the key tools and techniques to help restaurant owners & managers solve the great mystery of running a profitable restaurant.
The Challenges of Labor Management in a COVID World
The challenges out there are no joke... And all the details of labor management only adds to the mix... Join me as I chat with Audrey Hogan, of TimeForge, which has a full labor management suite designed for restaurants, about how their tools are helping restaurants all over the country operate more efficiently.
A few of the topics hit on include...
- Industry trends
- Labor management in a COVID world
- Predicting sales
- Predicting labor needs
- Managing to compliance and HR needs
Find out more at https://timeforge.com. Plus stay tuned to us for more industry updates at http://www.runningrestaurants.com.
How Can On-Demand Staffing Work for Restaurants
COVID has changed everything. And that includes restaurant staffing. Restaurants have varying staffing needs now, which may not always call for full-time positions. The emergence of the "gig economy" in recent years and the usage of apps to pick up work feeds right into what the folks at Qwick are doing. Join me as I check in with Jordan Mellul, VP of Operations at Qwick, which is an on demand food service staffing platform, to see how they are helping restaurants stay properly staffed in these changing times. Learn more at https://www.qwick.com. Plus stay tuned to http://www.runningrestaurants.com for more industry updates.
What Restaurant Operators are Dealing With Now (October 2020)
Jaime Oikle, founder of RunningRestaurants.com has a quick check in with Roger Beaudoin, founder of Restaurant Rockstars and owner of Stones Cafe, Market & Bakery in Maine. While not as hard hit by COVID-19 as other areas Roger's restaurant is still encountering all the same issues as everyone else. And yes, it's still messy...with many unanswered questions. Things we touched on... 1) What's working, what's not working 2) Outside dining with colder weather coming 3) Servers and Managers enforcing mask rules 4) Thoughts on protecting your customers 5) The rehiring process - rebuilding your team 6) How to best operating in the shifting sands. Good quick episode for you -- Don't miss it! For more go to https://www.runningrestaurants.com & https://restaurantrockstars.com/?ref=jaimeoikle.
How Can Restaurants Get Their Processes & Procedures Better Under Control
Join us for a quick "One Question With" episode as I check in with Andrew Schmitz, CEO & co-founder of Proceed.app, about how they're helping restaurants get their processes under wraps. Learn more at https://www.proceed.app. Plus stay tuned to http://www.runningrestaurants.com for more industry updates.
Higher Restaurant Profits Through Data-driven Decisions
Improving costs & getting to higher profit margins is everyone's goal. But how do we get there? In this episode I'm joined by guest Ian Christopher, CEO at Galley, as we talk about improving costs & getting to higher profit margins. Learn more at https://www.galleysolutions.com. Plus stay tuned to http://www.runningrestaurants.com for more industry updates.
Tips from FOODWORKS on Food Safety During COVID-19
The challenge of operating safely these days is daunting. Now add on multiple rotating venues. In this episode I'm joined by my co-host Roger Beaudoin of Restaurant Rockstars and our guest Tamara Mullin, Food Safety Officer at FOODWORKS, a Chicago-based restaurant incubator. Tamara and her crew have had to dig deep to develop operating protocols across all the businesses they work with. We talk about all the various challenges -- there are important tips for all. Learn more at https://www.foodworks.org & https://restaurantrockstars.com/?ref=jaimeoikle. Plus stay tuned to http://www.runningrestaurants.com for more industry updates.