ShiftNote Blog

Ideas and tools to keep your shift from hitting the fan

Building a Sales Driven Culture

June 16, 2016 by Matt Thompson.

One of the most difficult industries to work in is the restaurant world. From the precise timing of ingredient quantity purchases to keeping the customer experience strong with superior service, managing a restaurant requires a well-oiled machine approach. A fundamental way

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Using Mobile Payments to Improve Staff Performance

June 2, 2016 by Matt Thompson.

Measuring the performance of your staff is one of the hardest parts of running a restaurant, but hard data can make it a lot easier. With the technology available today, you are missing out if you’re not gathering information from each transaction being made. Adopting technology,

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Patio Season Is Drinking Season! Preparing for a Successful Patio Season

May 4, 2016 by Matt Thompson.

St. Patrick’s Day has come and gone and the beer-filled holiday is unofficially known as the kickoff day for patio season for restaurants. There is no doubt your patio was up and running for the holiday, but you want to make sure you are prepared for the flow of people who want to

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The Ultimate Guide for Managing Your Prime Cost

April 12, 2016 by Matt Thompson.

One of the hardest parts about operating a restaurant is controlling costs. A lot of things seem out of your control, especially as a new restaurant. For example, you have to buy enough stock of everything to meet demand, but not too much where the food becomes a waste of

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4 Tips to Increase Your Sales for Easter

March 21, 2016 by Matt Thompson.

Easter is a family-filled holiday that combines thoughtfulness on the holiday with fun activities like egg hunts and chocolate bunnies. This happy holiday can provide restaurants an increase in profits if you take advantage of some of the activities that happen during the holiday. Here

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Spring Cleaning: Your Health & Safety Standards

March 14, 2016 by Matt Thompson.

There have been many stories in the news about food health and safety lately. From Chipotle’s six foodborne illness outbreaks to the local Overland Park story of the New Theater norovirus outbreak, there seems to be more conversation about managing health safety in the

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3 tips for Working With a Skeleton Crew During Spring Break Requests Off

March 2, 2016 by Matt Thompson.

It’s that time of year again for college students and other 20 year olds to flock to the beach for a spring break getaway. While the vacation of partying and letting loose is a blast for your younger wait staff, dealing with a skeleton crew during the popular spring break period can quickly

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Dealing with Minimum Wage Increases

February 24, 2016 by Matt Thompson.

Small business owners have a lot of challenges to overcome. In the recent years, healthcare changes have thrown many small businesses for a loop, causing them to set aside more cash flow to pay for the expense. Now minimum wage increases are the next big challenge that

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Love 'Em Profits! How A Well-Designed Menu Can Drive Sales and Profits

February 11, 2016 by Matt Thompson.

Valentine's Day is this weekend, a holiday full of love and devotion. As a restaurant owner, the thing you love the most and can't live without are profits. There are many things about your restaurant that have the opportunity to make a big impression on customers to increase your

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Get Your Shift Together: How Miscommunication Is Killing Your Restaurant's Profits

January 7, 2016 by Matt Thompson.

Great communication is the cornerstone of any successful business, especially for restaurants. With that many employees and shifts moving through the restaurant, communication often falls through the cracks. Yet shift-to-shift communication is an incredibly valuable key to success.

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