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How Operators Can Adapt, Learn and Grow Beyond the Pandemic
In an ever-changing climate faced with so much unprecedented change, the food and restaurant industry is finding ways to adapt in order to streamline...
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Food Safety and Sanitization Planning in 3 Steps
When COVID-19 entered the scene in early 2020, it brought a slew of new food safety hazards along with it. Although foodborne illnesses have troubled...
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How Leading Restaurants Use Checklists to Optimize Operations
For decades restaurants have used checklists to assign work in their stores and track its completion, from food safety procedures to cleaning specific...
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4 Actionable Steps Restaurants Can Follow to Prevent Spreading Illness
The spread of foodborne illness is a constant threat in the restaurant industry, and most operators make at least some effort to mitigate it with food...
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2 Critical Food Safety Pitfalls and How Restaurants Can Avoid Them
Last spring, restaurant operators around the world learned hard and fast that their current processes for communicating and driving compliance with...
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How Restaurants Use Food Label Printers to Improve Safety
Food safety is of utmost importance for any restaurant. An essential aspect of this is properly labeling food during each stage of the preparation...
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The New Roles and Responsibilities of a Retail Operations Manager
Being a retail operations manager today is quite different from what it was even just a few years ago. Multi-unit restaurant, convenience store...
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How to Choose the Right Restaurant Management Software
When searching for solutions to help you run your multi-unit restaurant operation, the proliferation of technologies that identify as “restaurant...
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Operations Leader Spotlight: Rob Whaley, Sugar Mountain
With a new year approaching, the restaurant industry will be bringing in many new ways of operating to ensure they are ready to take on any new...
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What a Food Safety Auditor Looks for and How to Prepare for Them
Food safety is a never-ending battle for multi-unit operators. The health and safety of your customers and employees are on the line – not to mention...
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Employee Spotlight: In the Kitchen with John Shea
Today we’re highlighting John Shea, our Director of Customer Operations. Check out his recipe below. This is part of our Zenput employee cooking blog...
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Operations Leader Spotlight: Daniel Chin, Juici Patties
The world has continued to experience the impacts that COVID-19 has had on the restaurant industry over the last year. Switching from dine-in to...
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Operations Leader Spotlight: Kellie Taylor, Domino's Denmark
It’s no surprise that COVID has hit the entire world differently - it has left many operators forced to adapt quickly to changing local conditions and...
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Building the Business Case for your Operations Execution Initiative
In our previous posts in this series, we touched on the factors that are driving restaurant, convenience store, and grocery chain operators to...
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Operations Leader Spotlight: Leslie Bailey, Ruby Tuesday Hong Kong
2020 has thrown some major curveballs to the restaurant industry over the last 9 months, leaving businesses forced to change the way they operate...
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Employee Spotlight: In the Kitchen with David Mostovoy
Today we’re highlighting David Mostovoy, our Product Marketing Manager. Check out his recipe below. This is part of our Zenput employee cooking blog...
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Operations Leader Spotlight: Gary George, MM Subs
Navigating a global pandemic causes unexpected changes to the way a restaurant business operates. If 2020 has taught us one thing, it’s that remaining...
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What is (and isn't) an Operations Execution Platform?
As operations leaders plan for 2021, most are prioritizing investments in initiatives that will drive a step function increase in operations execution...
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Operations Leader Spotlight: Josh Murrel, Five Guys
Responding quickly to the rapidly changing market conditions and staying ahead of the curve is often what cultivates top operators in the space -...
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The OpsX Imperative: Operators Feel Mounting Pressure to Boost Operations Execution Rigor
In recent years, multi-unit operators were already feeling pressure mounting to take their operations execution rigor to the next level. The struggle...
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Operations Leader Spotlight: Raul Lepe, Diversified Restaurant Group
Quickly responding to market conditions and staying ahead of the curve is what often separates top operators from the rest of the field.
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Employee Spotlight: In the Kitchen with Joe Skupinsky
Today we’re getting our sweet tooth fix with Joe Skupinsky, one of our Enterprise Account Executive. Check out his recipe below. This is part of our...
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Agile Operations Execution in Grocery: Driving Productivity Across Your Entire Workforce
Agile Operations Execution for Grocery: Part 3 of 3 We've explored the optimized roll out of strategies and initiatives, and how to ensure compliance...
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How Foodservice Operators Use Automated Temperature Monitoring
The temperatures at which food is stored, prepared, or held over are a critical aspect of food safety, but foodservice operators have historically...