Monitoring and recording food temperatures often and accurately is critical to your restaurant’s operations. It’s the only way to be sure that your staff and your business are providing customers with safe food. Restaurant Technology for Food Temperature Tracking Many restaurateurs today are looking for a more efficient and accurate way to track food temperature, both in the restaurant and throughout the supply chain. Just like cloud-based POS systems and other advances, a new generation of wireless, sensor-based “smart” systems can be used for this purpose. These sensors can be placed in holding areas, refrigerators and food preparation spaces to track temperatures, as well as the humidity and refrigerator door status. Wireless and automated devices can provide continuous monitoring and recording, reducing the risk of
Critical EMV Questions Answered by The Restaurant Technology Guys There have been so many questions flooding our inboxes at The Restaurant Technology Guys blog and Custom Business Solutions that we felt it would just be easier to sit down and record a short video to address some of the most common questions. EMV is such a big deal right now and there is so much uncertainty as to what that means for the restaurant industry that we had plenty to talk about. Below are the questions we addressed in the vlog, but if you have any questions we didn’t address on the video, feel free to tweet us at @RestTechGuys or email us to have all of your questions answered… Or you’ll at least get our best effort!
How much time have you spent staring at your restaurant’s menu, trying to perfect the item placement, prices, images and countless other details? If the answer is “more than I can count,” there’s a better way. Menu engineering provides the tips and tactics you need to improve and upgrade your menu – increasing both profits and customer experience along the way. What Is Menu Engineering? Menu engineering is the way that restaurateurs place items on a menu to maximize profitability per guest. You probably do a version of this already. Placing appetizers at the beginning of the menu and desserts at the end, grouping similar courses together, and recommending popular items are all common-sense forms of menu engineering. Many menu engineering supporters rely on
Minimum wage increases are all the rage today in places like Seattle and Los Angeles, where local governments are phasing in a $15-an-hour minimum for labor over the next few years. While some can look forward to a slightly bigger paycheck, restaurant owners and employees alike are concerned about what these increases will do to their industry. In June, the Wall Street Journal estimated that profit margins for restaurants in cities or states with rising minimum wages could shrink by one to four percentage points, based on a study by Moody’s Investors Service. Now, minimum wage staff typically don’t make up most of a restaurant’s team. So why the lost profits? Moody’s says that employers will probably introduce across-the-board raises to keep veteran workers happy and maintain the