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BrandInsight
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CrunchTime! Information Systems

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Operations

Identifying food cost trouble spots

Here are the most significant trouble spots in a product's lifecycle and a few ideas about how those trouble spots can help you better understand how to manage your food costs.

Operations

Labor management is all about labor optimization

The heart of labor optimization is a solid forecast that accurately projects the ebbs and flows of your business days.

Workforce

How to calculate true food cost profit margins

Keeping menu-mix information current can be a challenge, especially in a multi-unit, multi-region restaurant chains with shifting costs, menu items, selling prices, and frequent LTOs. Here’s how you can tackle food costs.

Operations

Controlling restaurant food costs

A short while ago, we had a customer recover $12,000 in accidental vendor overcharges...on ketchup.

Workforce

The new brand protectors: Your IT team

A back office system institutes a bulletproof plan to ensure a consistent brand experience for franchisors and franchisees.

Operations

5 ways to improve your inventory management

Here are the top five ways a centralized, web-based back office solution improves your inventory management.

Operations

Meeting the challenge of optimizing restaurant labor costs

Mobile shift scheduling apps are not going to solve your labor management problems. Here’s what you need to know…

Food

Are there nuts in this?

Here’s how your operators can answer any question a guest may have about a menu item with confidence.

Operations

The science side of menu engineering

Menu engineering is both an art and a science, but it’s the science part that usually trips up most operators. Here’s how to gather the right data so the science of designing optimized menus becomes easier.

Workforce

Virtual back office, real results

There are two kinds of restaurant back offices—and one is a lot more profitable than the other.

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