The Triangle Rule: Why Kitchen Efficiency Matters in Multi-Unit Restaurants
In home kitchens, there is a best-practice called the triangle rule, where the distance of the triangle legs between the refrigerator, sink, and stove...
5 Pro Tips from Industry MVPs to Boost Store Performance and Customer Experience
From the Super Bowl to burrito bowls - every winning team needs a playbook for success. Much like a sports playbook, your restaurant needs critical...
2 Factors that Will Determine Restaurant Ops Success in 2023, and How to Achieve Them
You know that stomach-in-your-throat sinking feeling right as a rollercoaster drops? Imagine feeling it for three years straight. Welcome to life as a...
Safety in Restaurants: How to reduce risk, create awareness, and build trust
Employees and customers need to feel safe every time they enter your restaurant – confident that food will be safe to eat, that accidents aren’t just...
How friendly competition between stores can improve food safety compliance
The teams that serve food in your stores every day are the last line of defense for the health of your customers, and ultimately your brand. With this...
An Inside Look at Chipotle’s Stage-Gate Process for New Products
Achieving operational excellence is a major challenge for any restaurant, but achieving it across thousands of locations is a whole different beast...
Modern Operations Execution: The Way Restaurant and Retail Teams Work Has Changed
Operations execution (OpsX) refers to the work that is actually happening in restaurants, convenience stores, supermarkets, and other retail outlets...
National Burger Day: How to Help Store Teams Make the Best Burgers Year-Round
Close to 60% of all sandwiches sold all over the world are actually hamburgers - so it's no surprise that this convenient and well-liked menu item...
7 Strategies to Reduce Turnover in the Foodservice Industry
With almost seven years in the fast-food industry (four of them as a manager) under my belt, I have seen hundreds of coworkers come and go. This is no...
3 Ways to Maintain Strong Roots in Operational Excellence: Part 3
Developing and maintaining strong roots of consistent operational excellence in foodservice can be similar to the nurturing needed to establish a tall...
A Day in the Life of a Wendy’s Manager
In a recent blog, we outlined the responsibilities of modern store managers in restaurants and retail. While many people may think it only consists of...
3 Ways to Maintain Strong Roots in Operational Excellence: Part 2
Developing and maintaining strong roots of consistent operational excellence in foodservice can be similar to the nurturing needed to establish a tall...
3 Ways to Maintain Strong Roots in Operational Excellence: Part 1
Developing and maintaining strong roots of consistent operational excellence in foodservice can be similar to the nurturing needed to establish a tall...
The Responsibilities of Modern Store Managers in Restaurants and Retail
Store managers and general managers these days have immense responsibility — the success of their individual store, and the brand of the multi-unit...
With Location Growth Comes Uncertainty – How Operators Address It
In the late ’90s, you might have found yourself singing along to “Mo’ Money, Mo’ Problems” by The Notorious B.I.G. Fast forward to today, as a multi...
Operations Leader Spotlight: Peyton Whitty, Field Training Manager & Food Safety Specialist, RPM (Domino’s)
We recently hosted a live panel of ops leaders where they reflected on the past two years and how they continue to invest in tools, automation, and...
New from Zenput: Use Allergen Labels to Protect and Inform Customers
In the United States, 32 million Americans have food allergens – one in every ten adults and one in every 13 children – has some form of a food...
Operations Leader Spotlight: Tim Brooks, Director, Strategy & Control, Global Partners LP
We recently hosted a live panel of ops leaders where they reflected on the past two years and how they continue to invest in tools, automation, and...
Operations Leader Spotlight: Graham Fenwick, Productivity & Change Director, PizzaExpress
We recently hosted a live panel of ops leaders where they reflected on the past two years and how they continue to invest in tools, automation, and...
Franchisee Operations Software Must-Haves
A single, centralized solution can help drive operational efficiencies in three key areas In this article, we’ll show you what to look for when...
5 Foodservice Operators that are Helping Improve the Earth
Since its inception in the early 1970s, Earth Day, April 22, has helped spark change and spread awareness about ongoing environmental issues. But...
Zenput Adopted by Taco Bell Across 5,000+ Corporate and Franchisee Locations
2022 marks 60 years since the first Taco Bell Restaurant opened its doors in Downey, California. While much has changed since then, change is...
How a Silverware Roller Advanced into an Operating Partner at P.F. Chang’s
P.F. Chang's mission is the same today as it was the day they open opened their doors in 1993: to celebrate life, family, and food. For assistant...
Lessons from a Health Inspector Turned Food Safety Director - P.F. Chang’s Interview
P.F. Chang's entire menu is made-from-scratch, which includes hand-rolling dim sum, hand chopping and slicing all vegetables and meats, and scratch...