Kelsey Morita

🍔 🍕 The National Restaurant Association has released their 2024 State of the Restaurant Industry report, and business is BOOMING! 🚀 Sales are set to hit a historic $1 trillion(!), and 200k jobs are being added, bringing total employment to 15.7M. But this will be an uphill battle; there are several challenges impacting the restaurant industry as a whole. ⚙ Staffing Needs: 45% of operators need more staff to meet demand; 27% say recruitment and retention are top challenges. 📈 💰 Rising Costs: 98% face higher food & labor costs; 60% are seeking new suppliers. 💪 Competition: 45% expect tougher competition in 2024; 76% say technology gives them an advantage. ...what I don't think many restaurant leaders realize is how MUCH of an advantage technology could give them. Standard WFM systems are designed for full-time, salaried workers that follow a traditional employment model. They weren't created to support industries with flexible, contingent, temp, hourly or shift-based workforces. So we built one. 💡 Looking to simplify, streamline, and centralize your shift-based workforce operations? Let's connect. #Restaurants #RestaurantIndustry #WorkforceTrends #FutureOfWork #HRTech #WorkforceTransformation #WorkforceInnovation #WorkforceManagement #ContingentLabor #ShiftLabor #HourlyLabor

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I talk to a lot of multiunit operators with high-volume stores... And during peak time, there are 12-15 employees in the restaurant. That's 30-40 people on payroll. If they did $2.9M - the sales volume of the closest Pepper Lunch Restaurants to me, in Irvine - that would equate to $96K-$72K per employee (assuming they're all full-timers). That's pretty good. But if you do the math, that doesn't leave much left over to pay COGS, rent, royalties, G&A, benefits, and other line items. This meme is for fun - but if you're looking to franchise that's set up to be more productive, consider Pepper Lunch's: ✅ Unfair advantage ✅ Unique service model, and ✅ Tech done well 🔥 Their induction system heats an iron plate to 500 degrees within 70 seconds. 🔥 Their proprietary cast-iron plates maintain heat at 200 degrees for up to 30 minutes. If food stays hot longer = customers enjoy us more. 🔥 Because there's no human cooking (the equipment does all of it), a staffer simply assembles the food and sends it out. Customers get their food in 2-3 minutes and staffers can work on the next item. Incredible throughput, ease of operations, and customer enjoyment. Because of these 3 facts, you only need MAX 6 people in the store. Yes, six. That's 15-20 people on payroll. At $2.9M, each employee produces $145K-$193K in revenue. That'll give you room to pay your staff more (you'll no longer be victim to the $20/hour situation); spend on marketing; invest in more stores; and build a profitable organization. I can talk about this all day. If you or someone is interested in learning more about franchising with us, DM/comment! Troy Hooper Mark J. Bailey Dana Hathaitham Jonathan Whiteside

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"Second Time's a Charm: Why Not Getting the offer on the Job on the First Go Isn't Game Over" Ever walked out of an interview room, head swirling with questions like, "Did I do enough?" or "Could I have answered that one question differently?" Relax, dear job hunter! The road to employment isn't always a one-stop trip. It's more akin to catching a series of buses—sometimes, you might need to hop on a couple before reaching your destination. Here's the scoop: not snagging that job offer post-first interview doesn't spell disaster. In fact, it's pretty standard fare in the gourmet meal that is the job hunting process. Yes, you heard that right. It's all part of the plan. You see, many companies play it coy, inviting candidates back for a second, or gasp, even a third interview. It’s their way of playing hard to get, ensuring they’re picking a candidate who isn’t just good on paper but is also a match made in professional heaven. Think of it as dating, but instead of a candlelit dinner, you're armed with a resume and a power outfit. And here’s a nugget of wisdom — the callback for another interview round isn’t just them being indecisive. Oh no, it's actually a good sign! It means you've piqued their interest, and now they want to know more. They're essentially saying, "Tell me more, tell me more," like a line out of a certain famous musical. But wait, sometimes there's a twist. Offers can take their sweet time, simmering on the backburner, and might only be served several weeks later. Patience, young jobseeker, is the name of the game. In the grand tapestry of job hunting, every interview is a stitch in a much larger picture. Each one teaches you something new, hones your skills, and gets you closer to that dream job. Remember, Rome wasn't built in a day, and neither is a career. So, chin up! The first interview might not have ended with fireworks, but who's to say the next one won't? Keep strutting into those interview rooms with confidence. After all, second time's a charm, right? Now go on, get ready to knock 'em dead in round two. Or three. Your future position is waiting. #NorthDakota #SDjobs #SouthDakota #MTjobs #Montana #WYjobs #Wyoming #GeckoHospitality #WereHiring #LetGoAndLetGecko #GrowYourBusiness #Business #RecruitmentAgency #NowHiring #restaurant #foodservice #opportunity #hoteliers #hotelmanagement  

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🔔 Did You Know? I’m Not Just a Shared Kitchen Operator – I Also Build Teams! 🌟 Recently, I had the incredible opportunity to step out of my role and dive into team building and training with the amazing folks at Irvey’s Ice Cream! 🍦 With their recent expansion into a brick-and-mortar location at Kern's Food Hall, it was the perfect time to enhance their team’s skills and cohesion. Highlights of the Session: 💬 Shared Values Exercise: We kicked off the day by identifying and aligning on core values that will guide Irvey’s Ice Cream’s actions and interactions. This fostered a sense of unity and established guiding principles for the team. 🎓 Customer Service Training: Focused on how to welcome their guests with exceptional service. Through interactive role-playing, the team practiced and refined their skills to ensure every customer has a memorable experience. 🛠️ Handling Complaints with the L.A.S.T. Method: Introduced and practiced the L.A.S.T. method (Listen, Apologize, Solve, Thank) to effectively address customer complaints. This strategy will help turn dissatisfied customers into loyal advocates. 🧠 Business Scenario Workshop: The team tackled real-life business scenarios such as handling a sudden rush of customers, managing supply chain issues, and launching new products. This exercise enhanced their problem-solving and strategic thinking skills. Outcomes: • A stronger, more cohesive team aligned on shared values. • Enhanced customer service skills ready to “Wow” every guest. • Improved strategies for handling complaints and turning challenges into opportunities. • A proactive approach to managing business scenarios and preventing problems. I’m incredibly proud of the team at Irvey’s Ice Cream for their enthusiasm and dedication. Their commitment to excellence is sure to drive continued success in their expanded operations. Special thanks to Trent Sanders for the opportunity and to the amazing staff for their participation and engagement. I’m excited to see the positive impact these skills will have on their business! Also to Catherine Abbott from SilverQueen Kitchen for providing an amazing snack spread! If you’re looking to build a stronger, more cohesive team, or need expert facilitation for your next training session, let’s connect! 🚀 #TeamBuilding #CustomerService #Leadership #Training #IceCream #BusinessGrowth #EmployeeDevelopment #ProfessionalDevelopment

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This is a great read on measuring your restaurants performance if you have five minutes to kill today. “The Canopy of Metrics” 🌴 Imagine each store is a tree, ownership and executives are the trunk, directors and area leaders are the branches and your GM’s and employees are the leaves. Are you just checking the trunk at eye-level or are you making sure each individual branch and leaf has what it needs to be healthy? Read the full explanation here:

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In the restaurant business, retaining staff is crucial. Our new white paper reveals the secrets to success. Learn how to cultivate a culture that values employees and make the most of your #hcm technology. Download your copy today! https://lnkd.in/eiVex2X6 #adp #hcm #retention https://lnkd.in/e9AdA3PD ​

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🚀 Exciting News! 🚀 Introducing our new benchmarking tool: Toast Benchmarking! 🍽️ Gain unparalleled insights into your restaurant’s performance and capitalize on trends with data-driven decisions. 🔍 Why Toast Benchmarking? 1. Powerful Comparative Insights: Access data from over 100,000 Toast restaurants.  2. Item-Level Comparisons: Dive deep into specifics, from tequila sales to chicken orders.  3. Operational Insights: Beyond sales—compare turn times and guest counts.  4. Time of Day Trends: Analyze hourly sales trends in your area with anonymized data. 📊 How Does It Work? Compare Data with Peers: See how your metrics stack up for any time period. Filter & Sort: Detailed analysis by menu category, item, or alcohol type. Slice & Dice: View sales across channels or focus on one. 🔧 Real Restaurants, Real Data: Utilize insights from 100K+ diverse restaurants. Whether you’re comparing local coffee shops or exploring national trends, Toast Benchmarking provides the granular and broad insights you need. 🌟 Success Story: G.D. Ritzy’s in Columbus, OH, discovered they were missing out on late-night sales compared to peers. By staying open an hour later, they expect to boost revenues by 3-5%. They also improved their online order performance by adjusting marketing strategies based on our insights. 🍎🍊 Compare Apples to Apples (or Oranges): Gain broader insights by comparing across geographies and concept types. Break down data by order channels to optimize your guest reach. Toast Benchmarking is part of our Restaurant Management Suite, designed to simplify complex operations with seamlessly integrated features. Ready to unlock the full potential of your restaurant? Join the Toast Benchmarking Beta today and start making data-driven decisions for a thriving business! #ToastBenchmarking #RestaurantManagement #DataDrivenDecisions #HospitalityTech #RestaurantSuccess

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I took a dive into some recent results from Culver's. Since 2019, the brand has opened 262 locations and should finish 2024 with just short of 1,000 restaurants. Meanwhile, stores are averaging nearly $3.5 million, which is significantly higher than pre-COVID, when the figure was $2.435 million. That $3.5M performance, going off last year's QSR 50, would trail only Chick-fil-A, Raising Cane's, Shake Shack, Whataburger, and McDonald's among the top 50 grossing quick-serves in America. And Culver's continues to do all of this without straying from its founder-led principles dating back to 1984—food made to order, hospitality first, and a commitment to employee care. Interesting how in this business, while never easy to execute at scale, brands often win by delivering on the ticks of hospitality guests have always cared about, no matter what crazy thing is going on in the world.

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After a journey of soul searching and knowing what I both value in myself as well as what I truly wanted out of a career. I can’t even count the interviews virtual, phone or in person too many. But I will be honest brands I was interested in and hiring didn’t do a very good job in either showing they valued me or communication ongoing through the interview process. The search went on longer I had thought but in the end it was well worth it. I steered clear of any companies or anyone showing 🚩. I will be honest many companies need to improve interviewing skills as well as communication skills. One company did a bait and switch from a director of operations role to an assistant manager in the course of one interview. It’s a company I did like going as a guest but will be honest the experience had an impact of me going as a guest any further. Some companies are struggling to know they need to change because they keep repeating mistakes but also find it hard to know when someone’s skill set translates well. I have been successful in retail, full service, quick service and cafes. Biggest things I can say is I take care of my people by developing and training them as well as always providing great hospitality. My record speaks for itself that I have shown time and time again I can change an industry as well as know I can always learn something new everyday as well as teaching someone an important skill everyday. But I didn’t let any negativity get me down it just meant I was closer to finding what I was seeking all along. From the very first communication on Indeed with the recruiter through talking to the owners I felt valued from the start of the interview process and still going strong. I am proud to announce I have accepted a role and am super excited to begin with Crisp Hospitality Management as I have been wanting for a while now to returning back to my full service hospitality roots. Longer engagements as well as higher quality menu items for a better price. I want to thank Bob Brazell and Benjamin Strake for the opportunity. There’s a lot of growth with the brand as well as a chef and ownership group I truly find inspiring and think it’s a perfect match. I look forward to growing here for many years. My advice to everyone is know your value, set your priorities and what you want out of a career and go for it. Thank you to anyone who helped along the way with any possible jobs that would peak my interest as well as to my leaders in my past lives thank you for being there for advice; positive thoughts and being able to do reference checks at any moments notice. Thank you!!!

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I've been waiting to post about “Unreasonable Hospitality” until I finished it, but I couldn't wait after reading the latest chapter. Will Guidara discussed EMP’s mission to become the best restaurant in the world after placing 50th. One of the bold changes they considered was altering the ordering process. When you give a guest complete control (in this case a menu), it detracts from the experience because it becomes a “monologue” from the guest. The same applies to a tasting menu controlled entirely by the kitchen—it’s 100% directed by the restaurant. But what if there were a different way? There is, and it’s called dialogue! It involves meeting the guest where they are and engaging with them. EMP’s solution was to provide limited visibility on the menu, listing items like “duck” or “beef,” thus fostering a conversation between server and guest. This made me reflect on my profession in a #loyalty SaaS company. Many processes are highly automated—they’re monologues. For example, linking loyalty to a credit card lacks engagement when the guest visits the restaurant. It’s autonomous, robotic, and completely devoid of guest interaction. The alternative is creating engagement by meeting the guest where they are and offering them options that require interaction. I believe this sort of engagement makes guests feel like regulars. Done right, it brings hospitality back to the tech-driven direction the F&B industry is heading. I’m proud to be part of an organization like Paytronix that takes this thought seriously. Automation is beneficial, but too much of it detracts from our core purpose—hospitality.

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CAVA Q1 status check, just announced: The brand grew its revenue 30.3 percent to $256.3 million, as compared to $196.8 million in the prior-year quarter. That was mostly driven by 86 net openings during or subsequent to Q1 2023. Net new openings of 14, bringing total store count to 323, a 22.8 percent increase in total CAVAs year-over-year (the Zoes conversion process is now behind the company). Same-store sales growth of 2.3 percent (3.5 percent price, -1.2 percent traffic). On a two-year basis, that comps number is up 30.7 percent. Average-unit volumes of $2.6 million. Restaurant-level profit of $64.6 million, or growth of 29.3 percent over the prior-year quarter, with CAVA store-level profit margin of 25.2 percent. Net Income of $14 million compared to net loss of $2.1 million in Q1 2023. To note on the above, this was CAVA's fourth consecutive quarter of net income and first of positive free cash flow ($4.7 million). Digital mixed 37 percent of sales.

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In addition to inbound inquiries, I cold outreach at least 50 restaurant franchisees a day about joining Pepper Lunch Restaurants' family of 500+ stores. NGL, non-responses and rejections feel crappy. But: • I'm not supposed to serve everybody • They get me closer to "That's interesting; let's talk about it" • "That's interesting; let's talk about it" pays for all the persistence and reps; and • It'd be a disservice if people didn't know how incredible my offering was Hope this encourages you. If the work you do is important, don't give up. There are people that need you.

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A few weeks ago, my colleague Taylor Duncan, MBA teased a new feature that was on the horizon: Dynamic Minimums. I am here to tell you that this update has been fully released within your Tripleseat site and is ready for action! Dynamic Minimums allow users to set custom Minimum Spend amounts based on the following: ✅ Location ✅ Event style ✅ Room ✅ Time ✅ Day of the Week These will automatically calculate and apply to event details, documents, and TripleseatDirect guest-facing forms, eliminating the need to manually calculate and input a minimum spend amount for every event. This feature empowers venues with the capability to harness automated bookings through TripleseatDirect while ensuring the safeguarding of revenue. These customized Minimum Spends seamlessly apply to all aspects of the event, offering enhanced flexibility, automation, and simplification of workflows! Please follow the video below to get this amazing new feature activated within your site!

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The QSR Battles Begin: $5 Meal Deals Entice Customers In: In the highly competitive Quick-Service Restaurant industry, a new battle has emerged with the introduction of enticing $5 meal deals. This strategic move not only benefits the customers but also provides advantages for the restaurants involved. For customers, the appeal of a $5 meal deal goes beyond just the cost savings. It offers affordability and value, making it an attractive option for individuals and families looking to dine out without breaking the bank. In today's fast-paced world, where convenience is key, these meal deals provide a quick and budget-friendly dining solution for busy individuals on the go. Moreover, such promotions create a sense of excitement and urgency, prompting customers to take advantage of the limited-time offer, thereby driving foot traffic and increasing sales for the restaurants. On the other hand, for the restaurants rolling out these $5 meal deals, the benefits are equally compelling. Firstly, these promotions act as a powerful marketing tool to attract new customers and retain existing ones. By offering a value-packed meal at an affordable price point, restaurants can differentiate themselves in a crowded market and stay top-of-mind for consumers. Additionally, these deals help in boosting sales volume, especially during off-peak hours, leading to increased revenue and profitability in the long run. Furthermore, the competitive nature of the QSR industry necessitates innovative promotional strategies like $5 meal deals to stay ahead of the curve and capture market share. The advent of $5 meal deals signifies a win-win situation for both customers and restaurants in the QSR industry. Customers enjoy cost-effective dining options that deliver value and convenience, while restaurants leverage these promotions to drive traffic, increase sales, and strengthen their competitive position in the market. As the QSR battles intensify, $5 meal deals serve as a strategic weapon that benefits all parties involved, shaping the landscape of the industry in exciting ways. #NorthDakota #SDjobs #SouthDakota #MTjobs #Montana #WYjobs #Wyoming #GeckoHospitality #WereHiring #LetGoAndLetGecko #GrowYourBusiness #Business #RecruitmentAgency #NowHiring #restaurant #foodservice #opportunity #hoteliers #hotelmanagement

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Going to NRA? Message me to link up and set time to meet with JUICER! Lets talk about pricing strategies and empowering restaurant groups to take control of their off premise, 3PO revenue! What else are you looking forward to seeing most at NRA? Let me know if the comments below! #2024RestaurantShow National Restaurant Association #Chicago #NationalRestaurantAssociation

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HAPPY FRIDAY TIP TO BOOST YOUR SALES A little story: When I became the manager of my store, sales were down. We decided to create a plan to boost sales. One key strategy was talking to customers about their experience in the store and asking them to leave a review on Yelp. Obviously, you won’t always get good reviews, but bad reviews are opportunities to improve, and good reviews help attract more customers to your store. While working, I noticed new customers and asked how they heard about us. They answered: “Just looking for sandwiches on Google, and I found good reviews on Yelp.” You can check out how I’m working here, and I hope this post helps you get more customers. https://yelp.to/XGDJPokMt8 “EL SOL BRILLA PARA TODOS”

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🚨🚨We're excited to announce that we’re hiring externally for Account Executives for the first time in almost 12 months! 🚨🚨 What you need to know about Sales at Owner: 🌍 We’re committed to enabling our reps for success and creating the best environment possible (check out our RepVue ranking below). 👷‍♀️ We sell to a blue collar, SMB buyer. Mom & pop restaurant owners want to shoot straight and need some hand holding when it comes to technology. ⏩ We manage a transactional sales cycle between 1-7 days. Great sales craft is essential to success in our environment. 🌳 We’re a growth obsessed team. We’re looking for people who invest in themselves relentlessly. 💙 When we say we’re customer obsessed, we actually mean it. We solve problems with customer experience and customer value first. 💻 We’re a fully remote company and don’t have plans to set up offices. Confidence and excitement to work asynchronously is critical. 🏆 We hold a high bar. This is a performance culture and we expect effort and outcomes. There’s pressure in that but you also get to be part of a winning team. 💵 We pay competitively. 🤖 We’re hyper focused on enabling our teams with tools and technology. I’m looking for people who are excited to lean into new tech. Look, every company will say how great they are but I think what really makes a difference is the fact that when people are here, they want to stay. Our team members are investing in their careers and we're trying to build a Sales org that people want to copy from in 5+ years time. With that in mind, please only apply if: 1️⃣ You are a proven top performer. Top 10% or better is the standard for a first round interview typically. 2️⃣ You have sold in an SMB environment with a transactional sales cycle. 3️⃣ You can thrive on change. 4️⃣ You are located in Canada, the US, Mexico or Colombia. 5️⃣ You can provide references that will insist that we would be insane not to hire you. 6️⃣ You friggin LOVE sales and want to make this your life’s work. If this sounds like the type of environment that you want to be a part of, shoot us a message and apply below P.S. Even though we are currently ranked as the #1 sales org in the world on RepVue, we’re far from perfect so please moderate your expectations. 😅 I’m grateful for the public support and kind words from our sales team but that’s probably not an accurate reflection of life at Owner. We have our issues too, not everyone is 97.8% happy (that’s impossible) and we’re going through a time of exciting but significant change. Things are pretty good right now but don’t chase shiny objects. It’s still super hard work and you have to want the right things to enjoy life and thrive here. 🤝

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Question: What are some other communication apps that are out there? With Crew App switching to Square (terrible transition), I am looking for some other options. Any insight and/or suggestions are appreciated.

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Great working lunch today! We conquered a lot including: ✔️Time Management: my boss was efficient in turning in her Chick-fil-A Restaurants order in a timely manner so I could quickly pick it up and not be late for our 10:00 am lunch appointment. ✔️New Business: I was made aware that recess was moved before our meeting due to inclement weather. Luckily it did not delay our scheduled time. ✔️Old Business: Some fellow “employees” are not making wise choices and choosing their words wisely. She will continue to report back on this. ✔️Recap: Successful meeting, covered a lot and discussed very important upcoming events including kindergarten graduation 👩‍🎓

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