June 15, 2020
This article was written by Dale Kurschner and originally appeared on Minnesota Perspectives on June 11, 2020. To view the original article visit https://mnperspectives.com/2020/06/11/rtis-not-only-surviving-covid-19-but-planning-for-growth-says-ceo-jeff-kiesel/ In this week’s episode of One Take CEO Interviews, Restaurant Technologies chief Jeff Kiesel shares how his business prepared for and then adjusted to a drop in business due to Covid-19 shutdowns, and is...
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May 21, 2020
In the foodservice industry the value of “more” can be very circumstantial. More customers and more sales are good things obviously, while more food waste is not. And yet many managers accept this scenario as a sort of ying-yang and believe that increased food waste is a natural part of doing more business. It doesn’t...
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May 4, 2020
Ghost kitchens and virtual restaurants: two terms that are gaining a lot of attention in our industry these days. And yet, many people struggle to understand what each term means and what the difference between them may be. It's worth the time to research these meanings, as these concepts figure to remain in our industry...
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April 30, 2020
Maintaining your place in the competitive foodservice landscape is no easy task and, as any seasoned restaurateur knows, you can't survive simply by treading water. Instead, succeeding in the modern marketplace requires constant innovation and your ability to capitalize on the latest trends. So, as we look toward 2020 and beyond, here are a few initiatives...
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April 29, 2020
Ghost kitchens, also called virtual, cloud or dark kitchens, are the hottest new trend in foodservice. They're kitchen spaces that serve one function: delivery orders. There is no storefront in a ghost kitchen. No restaurant. No front-of-the-house room with tables for people to dine in. No space for customers to wait for takeout. Parking? Who...
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April 8, 2020
Many Americans would like nothing more in this stressful time than to enjoy a relaxing night out at their favorite restaurant. Of course, that won’t happen at most bars and eateries across the nation as would-be customers are urged and/or mandated to stay home to control the spread of COVID-19. For some businesses, that’s meant...
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April 7, 2020
As the world struggles to contain the Coronavirus, many restaurants are turning to takeout and/or delivery to stay afloat. And that conversion may be somewhat challenging for businesses that have previously relied on dine-in trade. The good news? In a survey by the National Restaurant Association, one-third of U.S. consumers called buying restaurant takeout an essential part...
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April 3, 2020
If your restaurant is closed or at reduced capacity as a result of coronavirus concerns, you’re likely beyond worried. You may also be feeling far less productive than you’d like to be. Your best remedy may be vowing to remain a source of strength for employees, continuing to plan and moving forward on tasks that...
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April 2, 2020
Cash flow is the lifeblood of any business, and like any restaurant, the survival of yours depends upon it. More money going out than coming in can spell your demise in a matter of weeks, not to mention threaten your ability to pay employees. And that’s what makes negative cash flow a crisis to any...
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