I recently had lunch with a multi-unit operator. While he’s no stranger to the restaurant business, he is fairly new to multi-unit ownership and confessed it’s much more stressful than he imagined. I asked him what specifically, wondering if it was increased food costs or perhaps a downturn in sales. He stated it was labor - not [...]
It’s early August, the trade deadline has just passed and MLB teams jockeying for playoff contention. Rarely does a Cubs fan get to pump out the chest and beam “this is the year” so late in the season. Such optimistic comments are typically reserved for the off-season and certainly no later than early July.
However, this [...]
I had every intention of penning an insightful post on shrinkage and how “acceptable” it’s become within the P&Ls of our retail and restaurant industries. Instead, I’m absolutely transfixed on TNT’s showing of The Wizard of Oz. I learned to appreciate the intelligence and beauty of this movie during my sophomore year at the University of [...]
Denver has never claimed to be a bakery-friendly city as altitude tends to complicate the process. We have only a handful of wholesale bakeries and one of them, Gerards, unexpectedly shut their doors yesterday morning.
“It’s because of the economic conditions: high commodity costs; slowness in the food service business, which is who we serve; high fuel [...]
The restaurant industry is experiencing the most difficult business climate in recent memory. When you combine food, fuel and labor, there’s not much room for error as each are going up at alarming rates.
What is causing food to rise so sharply? Is it all due to Mother Nature? Let’s have a look at corn production [...]
I received a fair amount of feedback from a recent post, “MVaaS – Worth its Weight in Cheese”. One question, posted in a comment by John Honovich, asked “Can you explain how this is different than a normal DVR?”.
It’s a great question that I’m not only happy to answer but even more excited to receive. [...]
I absolutely love speaking with restaurant owners about the benefits of video surveillance. It helps that as a past owner myself, I understand exactly how video helps an operation. But help trim food costs?
Restaurant menus are thoughtfully constructed with food cost, gross profit and gross revenue in mind. The menu layout is designed to psychologically [...]
Many of our clients own and/or operate business in the restaurant, retail or hospitality space. In my conversations with our current and prospective clients, I’m hearing that staffing continues to be one of the top struggles within their organizations.
Local author Eric Chester of Golden, CO discusses these challenges in great detail in his book “Getting [...]
VARs are a key component of a well-prepared go-to-market-strategy. The attached link speaks to the growing sophistication of our VAR partners as they evolve into a service and support model.
MVaaS continues to gain traction with this “new breed” as they see the enterprise value beyond the typical video hardware and software resell.
http://www.sandhill.com/rss/redirect.php?name=daily_blog&id=40&post=421
I’ll continue my string of posts with one of the quick-hits identified through the use of video. Labor is always scheduled against sales targets. On nights when we met or exceeded sales targets, no problem – labor kept in check. However, on nights when we didn’t, were resources being let go early enough to stay [...]
