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The Death of ‘Can You Hold Please?’: How AI Phone Ordering Is Saving Restaurants $47,000 Annually
Reading Time: 9 minutes At 7:30 PM on a busy Friday night, Maria’s Italian Kitchen had three servers running between tables, two cooks working the line, and a manager trying…
The Hidden Costs of Third-Party Delivery: What Restaurant Owners Really Pay (And How to Calculate Your True ROI)
Reading Time: 8 minutes The average restaurant owner thinks they understand the cost of third-party delivery platforms like DoorDash, Uber Eats, and Grubhub. They see the commission rates—typically 15-30%—and assume…
How to Tell Customers About Online Ordering
Your digital ordering platform is all set up, integrated with your POS system, and ready to take orders and direct them straight into your kitchen! You might know that it exists, after all you’ve had the idea and have been researching options for how to take…
How to Set Up Online Ordering for a Restaurant
As the boundaries between the physical and the digital blur, brick-and-mortar businesses are finding that setting up an online presence for their venue is crucial to their future success. For restaurants in particular this trend was accelerated by the…
Defining and Reducing Shrinkage
Food and beverage costs are one of the most variable, and one of the most manageable, costs in a restaurant. Shrinkage is a factor in the production and distribution of all goods that is practically impossible to fully eliminate, especially when dealing with…
Getting Guest Recovery Right (The LEARN Method of Guest Recovery)
The ultimate goal of every restaurant is to satisfy and exceed the expectations of every single guest that walks through the door, turning them into loyal and returning patrons in the process. Such a level of perfection is an unrealistic goal, because, no…
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