Four expensive problems created by scheduling your staff outside their availability

7/5/16 7:00 AM Natalie Appleton

This is how it starts: Your eyes dart back and forth from the blank schedule on your screen to the notebook filled with handwritten time-off requests from everyone, it seems.

Cheryl has an exam. Jeff’s grandma died. Erica’s sister is getting married in Mexico.

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Topics: Restaurant Scheduling, Restaurant Culture

Restaurant profits: it’s about finding nickels, dimes, and quarters - lots of them.

6/28/16 7:00 AM Tommy Yionoulis [Guest Blogger]

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.

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Topics: Improving Restaurant Profit

Three qualities every multi-unit restaurant manager must have

6/21/16 7:00 AM Richelle Starke

There are certain things you expect to see on every job description you encounter.

Must-have traits or qualities, characteristics the successful applicant needs to possess.

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Topics: Leadership, Restaurant Culture

Ameego unveils new website!

6/14/16 7:00 AM Natalie Appleton

Back in the day, when our team of founding partners worked in restaurants, online restaurant scheduling software wasn’t even a thing.  And there sure weren’t articles you could just download about how to improve restaurant culture or ensure stellar patio service. When we began Ameego, we set out to change both.

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Topics: About Ameego

Are you paying your restaurant staff properly? Common employment standards, mistakes, and questions [Part 2: United States]

5/17/16 7:00 AM Natalie Appleton

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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!

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Topics: Payroll Export, Improving Restaurant Profit

Are you paying your restaurant staff properly? Common employment standards, mistakes, and questions [Part 1: Canada]

5/10/16 7:00 AM Natalie Appleton

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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?

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Topics: Payroll Export, Improving Restaurant Profit

Feeling burned out as a restaurant manager? Four ways to re-ignite your spark!

5/4/16 7:00 AM Richelle Starke

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There’s a misbelief that seems to run rampant in many industries these days, and the hospitality industry is no exception.

It’s the belief that by working more hours, you’ll get more done.

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Topics: Leadership, Restaurant Culture

Three powerful ways POS integration can maximize your restaurant’s profit

4/26/16 7:00 AM Ted Vrountas

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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.

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Topics: Restaurant Scheduling, Improving Restaurant Profit, Integrations

Patio season is upon us! Three ways to ensure amazing service for your outdoor guests

4/19/16 7:00 AM Natalie Appleton

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It’s hot out, you’re hungry, and you’ve just stumbled upon a patio where people are tipping back cold margaritas and soaking up the sun.

We’ve all been there: Despite knowing full well that the service on patios is often sub-par, we ask for a table outside.

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Topics: Restaurant Scheduling, Guest Experience

The four building blocks of an amazing restaurant culture

4/12/16 7:00 AM Richelle Starke

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This week I read an article from the Harvard Business Review entitled “Culture is not the Culprit.”  The gist of its argument is that – contrary to what many corporate leaders and consultants are preaching – when a company is struggling, fixing its culture is not the magic solution to all its troubles.

Now, to a certain degree, I agree with the idea that culture is an outcome and not a solution. But I think this particular article is missing the point a little bit.

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Topics: Leadership, Restaurant Culture

Usability equals use: why the restaurant scheduling software you choose needs simplicity

4/5/16 7:00 AM Natalie Appleton

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If we asked a handful of restaurant managers and owners what’s important to them when choosing scheduling software, they’d probably mention cost, they may ask about integration with their point-of-sale system, and they might even inquire about features—labor forecasting or time tracking.

And somewhere down the list would be, It has to be easy to use.

And yet, in the long run, ease of use might be the most important factor of all.

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Topics: Restaurant Scheduling, Manager Time Savings

[Part 2] Commander’s intent: a simple tool that will have a big impact on your restaurant

3/30/16 7:00 AM Kris Edwards

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Micromanagers kill the drive and passion of their team.  It’s a bit of a paradox, really.

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Topics: About Ameego, Leadership

Commander’s Intent: A Simple Tool that will Have a Big Impact on Your Restaurant [Part 1]

3/23/16 7:00 AM Richelle Starke

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Do you ever have one of those mornings where you wake up and feel like you’re headed off to battle?  

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Topics: About Ameego, Leadership

How To Manage Your Staff Time-Off Requests Fairly and Efficiently

3/16/16 7:00 AM Natalie Appleton

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Time-off requests come in all forms.

Misspelled text messages, on cocktail napkins passed across the bar at happy hour, or to your face while running food out to a table during the dinner rush.

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Topics: Leadership, Restaurant Culture

Looking to Reduce Staff Turnover? Start by Removing the 'Micro' from your Management Style.

3/9/16 7:00 AM Richelle Starke

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OK, I’ll admit it.  I’m one of those weirdos who actually enjoys job interviews.

Of course, I get as nervous as the next guy, but I find you can learn a lot about a prospective employer from the types of questions they ask. So I was intrigued, at a recent interview, when I was asked to think of a terrible manager I’d had in past and to describe the characteristics that made them so bad.

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Topics: Restaurant Staff Hiring, Leadership