Restaurant margins have always been tight, averaging between 3-5%. Having a steady and bankable incoming revenue stream has rarely been a reality for beleaguered restaurateurs facing sometimes insurmountable odds. While it’s impossible to fully gird yourself against the dangers of the future, …
¿Cuál es la diferencia entre el enrutamiento por curvas y el enrutamiento con retardo?
Every day, our teams are fortunate enough to field guest questions about our products suite. Why do we think it’s lucky? Well, there are a few reasons. First, we get to learn a little more about our customers, and beyond that, we’re able to keep on our toes to innovate not just for tomorrow, but for …
El cálculo del MTBF: Qué es realmente y por qué debería importarle
You struggle to find the right solution for your business. You pore over spec sheets, slice the features, weigh the costs, and try to make the correct purchase that will be a trouble-free value-add for your restaurant roll-out. In most cases, the haste to absorb all of this data causes some to gloss …
How to Open a Bar
Opening a bar is a dream for many entrepreneurs, sports fans, and let’s be honest, just about anyone who loves a stiff beverage. Still, for every one successful bar, there are many other failed attempts. Just as opening a restaurant can be challenging, opening a bar successfully will come with …
Datos de saneamiento de restaurantes: Uso de la analítica para un funcionamiento más saludable
Aunque el saneamiento de los restaurantes siempre ha sido una prioridad, la pandemia de COVID-19 ha reforzado la necesidad de procesos limpios. Ahora, el mundo de los macrodatos y las soluciones del Internet de las cosas (IoT) añade otro elemento a la limpieza de los restaurantes. Con la capacidad de supervisar, informar e incluso automatizar ...
Más de 70 estadísticas de restaurantes imprescindibles
We believe in the power of stats, from data analytics to using research for your menu engineering. Every day, we dig deeper and deeper into the world around us through the lens of restaurant operations. We do that by seeking data that is both rich and current so that we can remain as up-to-date as …