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 [...]
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 [...]
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 [...]
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 [...]
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 [...]
A typical restaurant is staffed 95 hours per week. The countless weeks I was in my restaurant each of those hours certainly proved out in the P&L. Customers had an extraordinary experience, labor was kept in check, mistakes were at a minimum, waste was non-existent and gross profit was above average. However, these hours are not sustainable. [...]
