Are you aspiring to one day open your own restaurant? You’re in luck! In this episode, Ryan and Jeremy give you an in-depth look at how to work your way from dishwasher to restaurateur! They give tips, tricks, and pitfalls to watch out for in learning, funding, and other key areas! Check it out!
Wondered about how your restaurant can improve wait times and the overall waiting experience? You are not alone. Our friends at NextME may have the answer!
Ever Gotten Feedback That Your Restaurant Was Too Noisy? Now You Can Find Out. Learn How To Make Your Restaurant An Ear-Friendly Environment.
Have you ever heard of the term ‘big data?’ Today, the Restaurant Technology Guys dive into big data; what it is and what it means to you!
You’ve heard Jeremy and Ryan talk about “best-in-breed” solutions on previous podcasts… So what does it all mean? Join the Guys as they take you into a deep dive about what it means to be “best-in-breed”, how to shop for these, and how to decide if they’re right for your business.
Rosé wine, aka, summer water, aka, nectar of the gods, is selling at a BOOMING rate. According to a 2017 Nielson report, rosé, which represents a mere 1.5% of the U.S. table wine market, climbed 53% by volume to sales of $258 million. And that is in an overall category that is only growing at a 4% rate. Rosé, has shown robust growth potential over the past year and is outpacing overall US wine growth, a trend that will ramp up during the summer months thanks to the pink drinks light and versatile appeal, says Nielson. And another interesting tid-bit, is that rosé shoppers are increasingly adding more white wines, such as chardonnay and white zinfandel, to their baskets compared to a year