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Restaurant Technology Insights for Multi-Unit Operators
Chad Offerdahl, President and CEO of The Big Biscuit, on regional growth from Kansas City, the trademarked phrase that protects the menu, and why a human still answers the corporate…
New RTI CEO Alissa Partee on the closed-loop restaurant cooking oil network behind 2.2 million pounds of fresh oil a day, why most restaurants still handle oil by hand, and…
John Lucas of Farmer Boys on cracking eggs to order in a drive-thru, 30+ direct vendor relationships, why they refuse to be an LTO machine, and how a single ground-up…
Food waste and a four percent swing in food cost can be hundreds of thousands of dollars. Here is how to use AI to forecast prep and purchasing, interrogate your…
The $30,000 Refund Nobody Caught: What Restaurant Data Is Really Worth Here’s a number that should make every multi-unit operator go look at their own books. A company with 27,000…
Ever been buried under the chaos of scheduling in your restaurant? If you’ve ever tried to piece together a shift calendar manually, you know the headache—phone calls, last-minute swaps, unhappy…
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