New Data in Restaurants

There’s a great article in Fast Casual By Dipock Das, VP of Technology at HotSchedules about Big Data in restaurants and how slow the industry has been to adopt new technology. But when they do adopt, and they will, it’s going to change the industry. It’s happening now. Just being at the NRA Show you can see …

Bad Manager vs. Good Manager Part II

Restaurant Managers Without Line Check Technology Are Just “Putting Out Fires With Gasoline!” “Lexi” Without A Line-Check App vs. “Lexi” With a Line Check App, With OpsAnalitica to the Rescue. Don’t be embarrassed if the person we describe sounds exactly like you.  Actually, it may be you, but not for long.  You won’t have to read far …

Bad Manager vs Good Manager Part I

Restaurant Managers Without Line Check Technology Are Just “Putting Out Fires With Gasoline!” “Lexi” Without A Line-Check App vs. “Lexi” With a Line Check App, With OpsAnalitica to the Rescue. Don’t be embarrassed if the person we describe sounds exactly like you.  Actually, it may be you, but not for long.  You won’t have to read far …

What is the deal with Yelp?

We posted a blog two days ago, The Ugly Truth about Dirty Restaurants and Yelp, and it has generated some very passionate comments about Yelp and the people who were apparently sickened by the restaurant.  The original article that the blog is based off is from the Food Poison Journal. I don’t own a restaurant …

Front of the House Conference

Today’s blog is a short one.  I was doing some research today and I stumbled upon this small conference that I had never heard about, the Welcome Conference.  This article below from Grubstreet.com, summarizes the author’s Top 10 take away’s from last year’s conference.  I was bummed to find out that this year’s conference in …

Letting your Why guide your actions

Check out this video on what makes Chipotle’s pork different.

Chipotle stopped serving pork in hundred’s of it’s stores back in January because one of their suppliers wasn’t living up to Chipotle’s animal care standards. I’m assuming that this cost them quite a bit in profitability as pork is a higher contribution margin item than chicken or steak.

I think that Chipotle’s corporate culture and commitment to selling humanely raised animals is a great example of understanding yourself as a company and what your customers value.

So often companies market their corporate responsibility but when the rubber meets the road, and they have an earnings call coming up, they cave and go for profits and alienate their customers and damage their brand. It is refreshing to see Chipotle practicing what they preach.

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