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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

6 tips to better control QSR labor cost

Labor cost is a big portion of your operational costs, and increased wage rates will only make it more difficult to manage So, how can you balance those costs with the rest of your expenditures? Here are six tips to better control QSR labor cost.

Ed Heskett
Blog, Operational Efficiency

How to get the most out of the spring Pizza Hut show (IPHFHA)

If you're a Pizza Hut QSR owner, you're likely gearing up for the annual IPHFHA Spring Meeting May 2-4 in San Antonio, Texas. So, what's new this year, and who are the speakers? Here's an event guide to help you get the most out of the Spring Pizza Hut Show.

Ed Heskett
Blog, Operational Efficiency
go green

Go Green! 5 ways to make your QSR more environmentally-friendly

Running environmentally-friendly restaurants doesn’t have to mean solar panels and composting. Instead, there are many little things you can do to show that your restaurants are committed to the environment. Here are five simple ways to go green in your business.

Jason Tober
Blog, Operational Efficiency
delivery partner

Best practices for QSRs and third-party delivery partners

Eating on the go is how QSRs got their name. But, what should you do when your customers can’t come to you? That’s when it’s time to take the food to the customers. The problem and solution sound pretty simple, right? But, the fact is, food delivery is complicated and can be hard to implement on your own.

Ed Heskett
Blog, Operational Efficiency
restaurant analytics

Restaurant analytics: Q1 metrics that may indicate your success for 2018

QSR owners are always analyzing data. While this happens constantly, there's no better time to analyze and adjust than after the first quarter of the year. Don't worry, you won't need to perform restaurant analytics on all your data. In fact, here's 3 key metrics that may indicate a successful 2018.

Jason Tober
Blog, Operational Efficiency

Avoid “Pi” in your face: 3.14 misleading QSR metrics most franchisees track

Franchisees can get “Pi” in their face when they’re too focused on the wrong metrics or when they misinterpret important data. Let’s keep your face pie-free this year by looking at 3.14 misleading QSR metrics you should be paying attention to.

Ed Heskett
Blog, Operational Efficiency

Restaurant reporting: Connect your data inputs to your data outputs

Delaget Connect is a powerful platform that collects restaurant reporting files from all your distant QSR filing cabinets and puts them in one consolidated location. Let’s look at how Delaget Connect links all of your data inputs and data outputs seamlessly.

Neal Lefebvre
Blog, Operational Efficiency, Restaurant reporting