Having spent a combined 100+ years working in restaurants, our team understands the stress. The sick calls, the never-ending reservations and wait times, the intense prep before every shift, and four hours of sleep every night while you think about how you’re going to get through another 14 hour day. 

Team Ameego is based in Canada and living in the frozen tundra for half the year really makes us appreciate a good patio. Canadians count the days until they can eat outside, and we know that we’re not alone in this. According to a study by the Simons Advisory Group, a great outdoor space can help increase restaurant profits by up to 30 percent. So how do you get in on that action?

Let’s talk Valentine’s Day. We know that you’re probably sitting in your restaurant (or if you’re lucky, still lounging in bed!) exhausted from the gong show that just exploded in your dining room and kitchen. There may have been proposals, or break ups, or just heaps of mushy love, but we KNOW that it was an intense day for you and your staff.

Is there any other industry so instantly and dramatically affected by the weather?

In the restaurant world, we bless it, we curse it, and in the end, the best we can do is prepare for it.

Fortunately, despite Mother Nature throwing us one helluva winter, these days it’s much easier to keep your restaurant and staff on track even when the snow is blowing your hair back.

And hey, we might even have a few tricks to turn that blizzard into an upsell opportunity…

That’s it. This is the year your restaurant is going to tackle—er, embrace—online ordering. Trouble is, you’re just not sure where to start. And when you begin to look into it, you get lost in the proverbial rabbit hole.

What kind of system?

Should we deliver?

What’s the ROI?

So many questions. So many decisions.

To help give you an expert introduction into all the things you should consider as you venture into online ordering, we spoke with Charlie Jeffers, CEO at TakeOut Technologies.

Another round? Why not.

A bottle of the Malbec? Absolutely.

Friday lunch on the company? Sounds great!

This spirit of indulgence that seems boundless in December is the stuff of dreams for restaurant managers.

There’s no doubt this time of year puts everyone in a spend-y state of mind. So, while that’s taking place why don’t we walk through a few ways to help drive profits even higher this quarter by simply doing what you already do better.

But the guests will hang around for hours without buying anything.

But I’ll have bartenders messing around on Facebook while drink chits are flying in.

But it’s going to cost money.

When it comes to considering going wireless in your restaurant, there are often a lot of ‘buts’.

At first.

It’s a phrase uttered in countless households every night.

“What are we having for dinner?”

For years, most families would have had three choices:  Heat up leftovers, cook a meal from scratch, or dial Dominos.

Today, however, in a world where families have computers at their fingertips and expect to be able to buy anything with them in seconds, a fourth choice—hundreds of choices, in fact—have emerged: Order from anywhere.

We believe every restaurant deserves the perfect schedule.

To have the perfect schedule, you need to know precisely how many bodies you need on the floor.

To know how many bodies are needed on the floor, you need to know your sales—to the week, to the day, to the third of the day, to the hour, to the quarter of the hour.

To do that, your restaurant scheduling software needs POS integration, and not just any POS.

You Want to Make $100,000 More This Year? Don’t Try to Sell 20,000 Meals at $5 Profit. Find 1% Savings in Your Bottom 20% Locations.

Overtime. Breaks. Minimum wage.

For restaurant operators, finding the clauses and calculations to determine these ever-changing location-specific factors can be dizzying.  To help answer some of those questions, we've created this two-part blog series to point you in the right direction!

Does Erica qualify for the Good Friday stat?

What’s her pay for that day if she works it—or if she doesn’t?

How am I supposed to handle vacation pay for the new dishwasher?

Those who have worked in the restaurant industry agree – it’s not for the faint of heart.

Whether you’re a line cook or an owner you probably know what it feels like to be overworked and under the gun. And if you’ve ever been fortunate enough to serve in a management role, you’ve probably been unfortunate enough to know the frustration of creating a schedule.

Slay the dragon, beat your high score, repel alien invaders – no matter what the ultimate goal of our favorite games is, we love to play them. They serve a brief escape from the monotony from our everyday lives.