La technologie est toujours en mouvement. La loi de Moore aborde spécifiquement ce phénomène, affirmant que la vitesse de la technologie double environ tous les deux ans. Cette théorie s'est vérifiée jusqu'à récemment, les technologies doublant de capacité encore plus rapidement que tous les deux ans. Vous avez probablement déjà réalisé ...
How to Start a Restaurant Subscription Service
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, …
Quelle est la différence entre le parcours et l'acheminement à retardement ?
Chaque jour, nos équipes ont la chance de répondre aux questions de nos clients sur notre gamme de produits. Pourquoi pensons-nous que c'est une chance ? Pour plusieurs raisons. Tout d'abord, nous en apprenons un peu plus sur nos clients et, au-delà, nous sommes en mesure de rester vigilants afin d'innover non seulement pour demain, mais aussi pour ...
How to Build a Better Restaurant Back-of-House
As more and more people around the world are vaccinated, the restaurant industry has started to return to some sense of normalcy. So far, around 6% of the world’s population and around 42% of all U.S. citizens are fully vaccinated. As the restaurant industry recovers, restaurateurs are scrambling to …
Restaurant Podcast Guide: Our 9 Current Favorites
Update: Our very own Brian Wayne has made an appearance on the Shandeeland podcast. Read on to learn about their chat. Editor's note: This post was originally published on February 19, 2021, and has been slightly updated for accuracy, relevance, and comprehensiveness. Podcasting has grown from a …
70+ statistiques incontournables sur les restaurants
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 …