Krystal has been an institution in the South for more than 80 years. This quick-service brand serves freshly grilled burgers (as well as hot dogs, chicken, fries, milkshakes, and more) in more than 350 stores across 11 states.
Pen and paper weren’t going to cut it for the 11-unit Texas Corral team. After piloting the HotSchedules Labor Management solution and seeing the immediate benefits of having scheduling, communication, and compliance all in one solution, they rolled it out across the entire organization.
See how HotSchedules helped Buffalo Wild Wings cut down on their labor costs, create more balanced shifts by skill level, and reduce scheduling time by over 75%
Blaze Pizza is one of the hottest brands in the nation. In 2018, it topped Franchise Times’ Fast & Serious list, the pub’s annual ranking of the smartest-growing restaurants in the industry.
Running a restaurant is one of the most rewarding jobs. It can also be one of the most challenging. Countless factors play a role in a restaurant’s success or failure. The most important deciding factor is profitability.
A HotSchedules customer since 2005, P.F. Chang’s expanded its partnership with HotSchedules in 2019 by implementing HotSchedules’ Labor Optimization module to reduce labor costs across the business through advanced forecasting.
Each time we interact with restaurant leaders and their management teams, we ask them what their biggest operational challenge is – and they always say labor.
Big Bus Tours was a business that was stuck in the past, using time-consuming methods to handle operations. When they decided to invest in labor management tools, there was a huge difference across the board with the overall happiness of the staff and management team.
Suppliers in the hospitality industry have been adversely impacted by the pandemic, with reports of revenues of less than 10% of 2019 levels during the first lockdown.
Nando’s ANZ knew that they would need to update and modernize their back office technology if they were going to successfully move the business forward.
Of UK hospitality workers, 68% feel that they require more information about allergens and almost a quarter don’t feel confident advising customers with allergies. Whilst amongst consumers, 89% believe staff need to be made more aware of allergies, with two thirds of them believing the issue was a matter of life or death.