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EMV compliance

Chip reader technology: 6 things you need to know about EMV compliance

Though your restaurant isn’t required by law to be EMV compliant, the decision not to comply could be costly to your business. So, what is EMV compliance, and what do you need to know about EMV technology? Let’s take a look.

Neal Lefebvre
Blog, Operational Efficiency

4 tips to maintain business during a restaurant remodel

Restaurant remodels are inevitable, but they can deter customers from visiting. So, how do you maintain business throughout the project? Here are some tips to keep your customers coming back even during a remodel.

Jason Tober
Blog, Operational Efficiency

The psychology behind restaurant layout and QSR sales

A QSR operator that delights all his guests’ senses can both improve customer experience and lead to increased sales. This goes beyond your food offering, too. Your restaurant layout has a lot to do with the way your customers perceive your business, how much they buy, and how satisfied they are when they leave.

Jason Tober
Blog, Operational Efficiency

4 stress management techniques for QSR franchise owners

A certain amount of stress is a good thing. It can keep you on your toes and motivate you. But too much stress can impact your mood, cognitive ability, and energy level. So, what can you do to cope? Here are four stress management techniques to reduce stress.

Jason Tober
Blog, Operational Efficiency
RLPSA 2018

QSR news: Your preview of RLPSA 2018

To stay up to date on best practices and be aware of the way these areas have changed over the years, many franchise owners attend the Restaurant Loss Prevention and Security Association's (RLPSA) annual conference. If you're interested in attending the Aug. 5-8 event in Dallas, here's what to expect.

Allie DuChene
Blog, Operational Efficiency
generation z

How will Generation Z change the quick service restaurant industry?

Part of being a savvy member of the quick service restaurant industry is being able to spot market shifts and move your business in the right direction. So, what do you know about Generation Z, and what are you going to do about it?

Jason Tober
Blog, Operational Efficiency
Parents and a child in restaurant smiling

Voice of customer: what the numbers tell you

What are your customers really thinking? Knowing your voice of customer is essential as a QSR operator, but you can't read their minds. Or can you? You probably already have most of the data you need to be a "mind reader." Let's dig into how you can use the data you already have to know more about your customers.

Jason Tober
Blog, Operational Efficiency, Restaurant reporting
Employee culture

QSR management: What does it take to build a world-class culture?

Culture can change naturally, but as someone working in QSR management, you’re much better off creating a plan and taking steps to purposefully change your restaurant culture. Let’s look at some of the best ways to make lasting changes to your culture and how to make sure they stick.

Ed Heskett
Blog, Operational Efficiency
restaurant metrics

3 restaurant metrics that signify the need for operational process changes

As a QSR owner, you don’t have to pay a researcher to find useful restaurant metrics. You already have access to all of the metrics you need. These metrics can help identify a need for operational changes if necessary. So, what are those metrics?

Ed Heskett
Blog, Operational Efficiency
supplier relation

How to improve COGS by nurturing your supplier relationship

When you’re running a restaurant, you need to balance staffing, customer satisfaction, speed of service, and your costs. One of the most important costs to manage is your cost of goods sold, or COGS. Controlling COGS comes down to the work of restaurant personnel and their ability to keep suppliers accountable.

Ed Heskett
Blog, Operational Efficiency