In today’s restaurants, it’s common practice to have two people count inventory. But what if you could have a set of analytical “eyes” on your inventory at all times — not only tracking your depletions, but also automatically ordering based on forecasted demand? Now that’s smarter inventory management!
If the restaurant industry has a pulse, right now it’s pumping lots of data, predictive analytics, and insights through open APIs and intelligent technology. MarketingVitals had their fingers on that very pulse during their RestCon Conference in Plano, Texas last week.
When sales are down and traffic is stagnant the knee-jerk reaction is to go to marketing and ask for a big, bold idea - LTOs, BOGOs, attention and media-grabbing menu items. More often than not, the tactic works. But there are also ways for operations and IT teams to work together to find ways to monetize data to drive revenue and streamline operations.
Back office platforms can become so ingrained in a restaurant operation that the mere idea of tackling an “upgrade” or “another system” or “a platform that promises to simplify and scale” seems like a lot to digest - even for an industry used to moving and adapting at rapid speed. This is just one of the myths restaurant IT leaders tell themselves. Here are five more.