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We’ve all seen it before…the over pour, the bartender miss-ringing an item, the “free” drink, the mischievous/thirsty team members…the list goes on. As an operator, these equal missed sales and missed revenue on already very thin margins. Here are some of the top things to watch out for and some tips on how to avoid them. (Scroll over each image to see a description) How to recognize these issues the old way…. Check your actual vs theoretical cost to understand if there is a

With restaurant technology finally catching up with the times, restauranteurs face a new problem....there's an app for everything! So what do we do? If you're like most people, you pick one of the first options you can find and run with it. As opposed to seeing each part of our business as its own entity, let's look at them as a piece of the whole. Pieces that work with each other in tandem. The key to success here is finding the integrations, finding the right combinatio