Jeremy Julian
Jeremy Julian
Today, we are concluding our two-part series on how restaurants can become more profitable. We are focusing on how you can identify profitable items and how a POS can do that, as well as tips to repurpose dead inventory.
It’s happening every day… technology partners are being acquired by bigger and bigger fish. In this podcast, Jeremy and Ryan discuss how to stay on top of it and what to do if it happens!
In our two-part series, we are focusing on areas where your restaurant can find ways to reduce costs, focus on profitable items and how to move dead inventory more effectively. Today, we start by looking into labor costs and how you can save on unnecessary costs.
Remember when food delivery was reserved for pizza joints? Not anymore. Delivery is slowly becoming the new standard. With more and more players jumping on the train, what will you do to meet customer expectations?
The Starbucks app is more popular than any other app that allows users to pay via their smartphone, including Apple Pay and Google Pay. Here is what you can learn to be like the best.
