Slice’s Post

Bar and restaurant managers! 📢 Looking for a game-changer to elevate your business? 🤔 Look no further! Backbar is here to revolutionize your operations and boost your success! 🚀 📈 With Backbar's powerful tools, you can now track your business operations effortlessly. 📋 From inventory management to sales analytics, we've got you covered. 💪 🧠 Making informed decisions has never been easier! Backbar provides valuable insights, allowing you to make educated business choices. 📊💡 🔍 Worried about the health of your business? 🤔 Backbar's comprehensive reporting system keeps you in the loop, highlighting key performance indicators and areas that need improvement. 💼 💥 Ready to take your bar or restaurant to the next level? Sign up for Backbar today and experience the difference! 💯✨ ✅ Don't miss out on this incredible opportunity! Click the link below to sign up and try Backbar now! 👇 🌐 https://bit.ly/41W5EIf 📣 It's time to unlock the full potential of your business with Backbar! 🏆 Maximize profits, streamline operations, and stay ahead of the competition. 🚀🍻 #Backbar #BusinessSuccess #BarManagement #RestaurantManagement #DataDrivenDecisions #BoostYourBusiness

Volume. That’s what Andrew Custage says is the key to making virtual restaurant concepts work. While virtual restaurants benefit from shared real estate and labor costs, they face significant commission fees from platforms like DoorDash. This makes it crucial to drive high daily sales. If a virtual concept can consistently generate strong demand, it can be a lucrative addition to a restaurant's offerings. Without that volume, though, profitability may be elusive. If you’re interested in how the restaurant industry is changing, reacquaint yourself with this special Greatest Hits episode of Getting to Aha!, where Andrew Custage Senior Director and Head of Insights at Medallia joins host Darshan Mehta. 🎧 Check out the full episode in the comment below… 👇 #dataanalysis #customerexperience #behaviouralinsights #gettingtoaha

Volume. That’s what Andrew Custage says is the key to making virtual restaurant concepts work. While virtual restaurants benefit from shared real estate and labor costs, they face significant commission fees from platforms like DoorDash. This makes it crucial to drive high daily sales. If a virtual concept can consistently generate strong demand, it can be a lucrative addition to a restaurant's offerings. Without that volume, though, profitability may be elusive. If you’re interested in how the restaurant industry is changing, reacquaint yourself with this special Greatest Hits episode of Getting to Aha!, where Andrew Custage Senior Director and Head of Insights at Medallia joins host Darshan Mehta. 🎧 Check out the full episode in the comment below… 👇 #dataanalysis #customerexperience #behaviouralinsights #gettingtoaha

📊🍔 Understanding Valuation Multiples for Limited Service Restaurants When it comes to valuing a limited service restaurant, there are several key multiples that investors and buyers consider. Let's dive into the most common ones: revenue, EBITDA, and SDE multiples. Revenue Multiples: Revenue multiples are a quick way to estimate a restaurant's value based on its total sales. They're easy to calculate but don't account for profitability or expenses. Positives: ✅ Simple to understand and compare ✅ Useful for restaurants with consistent sales Negatives: ❌ Doesn't consider costs or profitability ❌ Can overvalue low-margin businesses EBITDA Multiples: EBITDA (Earnings Before Interest, Taxes, Depreciation, and Amortization) multiples focus on a restaurant's operating profits. They provide a clearer picture of financial performance but may not reflect the owner's full benefits. Positives: ✅ Accounts for profitability and operating efficiency ✅ Allows for comparisons between restaurants with different debt levels SDE Multiples: SDE (Seller's Discretionary Earnings) multiples consider the owner's total financial benefits, including salary, perks, and one-time expenses. They're especially useful for valuing small, owner-operated restaurants. Positives: ✅ Reflects the owner's full financial benefits ✅ Helps buyers understand the restaurant's true earning potential Factors Influencing Multiples: Several factors can impact a limited service restaurant's valuation multiples, such as: 🔸 Location and market demand 🔸 Brand recognition and customer loyalty 🔸 Revenue growth and consistency 🔸 Profitability and operating efficiency 🔸 Lease terms and real estate ownership 🔸 Competition and barriers to entry Knowing which multiples to use and what influences them is crucial for accurately valuing a limited service restaurant. By understanding the pros and cons of each multiple and the factors that affect them, buyers and sellers can make more informed decisions. Considering buying or selling a limited service restaurant? Consult with a restaurant valuation expert to ensure you're using the right multiples and getting the best deal possible. #RestaurantValuation #ValuationMultiples #LimitedServiceRestaurant #RestaurantSales #RestaurantInvesting

🍿 Exciting Announcement! JUICER and Popcorn GTM Collab to Help Restaurants Gain Profits with Real-time Revenue Management A few months ago we started seeing some really interesting content coming across our Linkedin feed by way of Mr. Ashwin Kamlani at JUICER. In that, we recognized a thoughtful, committed businessman with a penchant for leveraging compelling content, thought leadership, unflinching transparency, with a dash of humility and vulnerability thrown in for good measure. All while walking through some amazing locations that made us yearn for our next big vacation. For those of you that happen to know Ashwin or follow his awesome LinkedIn posts, you can’t deny his unique sense of style and very different approach to business. That’s what caught our attention. 🍿 👀 Today we are excited to announce Popcorn GTM’s collaborative partnership with JUICER, the pioneers in real-time revenue management. JUICER is bringing to market a solution that is hands down poised to change how restaurants look at how they price their menus, with an ROI potential that is simply off the chart. What Ashwin and his team have done is translate to the restaurant industry what hotels and many other industries have done for years. What sets JUICER apart? Their deep experience in hospitality. This isn't just about adjusting prices; it's about empowering restaurant chains to stay ahead of the curve, ensuring their menus are not only appealing but also competitively priced -- in real-time, while protecting consumer loyalty and the customer experience. For restaurant operators, this means the agility to respond to market changes, maximizing profitability while maintaining a high customer satisfaction. This also delivers a real impact to restaurants in potentially leveling out the peaks and valleys of their sales by offering pricing during off peak hours to drive sales and influence customer behaviors. 🎉 We are proud to be working with a team of visionaries and game-changers! Read more about our collab here: https://lnkd.in/ePRaEnWE Congrats to Ingrid Adolphs Drew Patterson Michael T. Beck Paul Molinari Ashwin Kamlani Arancha S. Diana Donisa Carl Orsbourn Marco Benvenuti Luca Magnasco and everyone at JUICER! #dynamicpricing #precisionpricing #competitiveintelligence #collaboration #gtm

While dynamic pricing may make immediate business sense, does it make longterm brand sense? Food is so different from something like concert tickets and last mile delivery, where we have learned to expect the surges and determined if we wanted to splurge. But those are not perceived as essential, whereas food is. Whether fast food is *actually* essential is not really important here. Consider the customer segment that tends to go The Wendy's Company during "high traffic times" tend to be working class people grabbing lunch. They likely have a set amount they want to and plan to spend for lunch. Putting myself in the shoes of a customer going to grab lunch and being surprised by a different price depending on factors beyond their control, it would probably be frustrating and may prevent me from making that my lunch spot. Dynamic pricing can also lower benefit people when it goes down, offering discounts at certain times, of course. But the narrative focused on surging pricing. Some good conversation around dynamic pricing today, something Wendy's is testing out. What are your thoughts? #customerexperience #qsr #retentionstrategy

Restaurant profit margins have surged 3.65% in the last eight years, challenging the old narrative of razor-thin profits. Gone are the days of manual operations and guesswork. Today's successful restaurateurs are leveraging technology to drive efficiency and profitability. OneHubPOS is at the forefront of this transformation, empowering owners with real-time data and automation tools. Ready to elevate your restaurant's performance? Let's connect.

🍕🎉 Big cheers to our client, Shaz Khan, and his restaurant Tono Pizzeria + Cheesesteaks, on their 7th new location in Southwest Minneapolis this Spring! And guess what? There might be one or two more locations popping up in 2024! 🚀 At Tono, leveraging the 5-Out forecasting tool has revolutionized their approach to business. By bringing all their performance metrics into one comprehensive dashboard, they've streamlined operations and sharpened their decision-making process. We’re thrilled our tech is a key part of their growth story, ensuring they kick off with a bang. 💥 👉 If you haven’t explored what 5-Out can do for your business yet, now’s the time to discover how our platform can transform your restaurant's operations too. #restaurantindustry #clientsuccess

Good morning, America! Are you in the restaurant industry? Are you currently deciding on tech solutions? Are you torn between different competitive options? SpotOn's expansive ecosystem of technological options, dedicated support staff, devoted and resourceful account managers, and Area and Regional sales managers means that you'll never be alone. Zero downtime, insanely fast support, and someone like myself to take care of all of your needs means less time spent on tedious stuff and more time spent making money for you. Reach out, and let's grab a virtual coffee to chat about how I might be able to help. I have some great capabilities in helping owners get the tech they need in a way that suits their needs. Great capabilities, out of this tech world. SpotOn is a tech firm, specializing in restaurant and retail solutions. We have a full suite of products, including brand new proprietary restaurant technologies, that can help you streamline operations, scale revenue, and manage employees. SpotOn has been a key player in the market for year, and we have earned many spots on Capterra rankings for RPOS. In 2023, we made the shortlist as a TOP Player https://lnkd.in/gpZDyASU SpotOn is a great place to be, as an employee OR as a client - so let's get it moving! #spoton #ae #accountexecutive #techsolutions #b2bsales #spotonpos #rpos #capterra #capterrashortlist

Restaurant Brand launches innovative tech play to help combat rising food and labor costs. This should be celebrated, right? Apparently not... I've spoken about this before, but restaurants, especially independent ones, are too often penalized for trying to be profitable whereas big tech companies are celebrated for it. The latest in this series is Dynamic Pricing. Something big tech companies like Uber and Lyft have been doing for a decade and celebrated for. Yet, recently Wendy's announced they would "try" this strategy and they're facing backlash? Chowly, Inc. helps 100's of SMB restaurants with Dynamic Pricing. Just in the last month we've helped operators put over a quarter million dollars back in their pockets. Profit, not revenue. Every time I see #restaurants try and improve their business, they're constantly met with headwinds; local regulators, consumers, taxes, third-parties, etc. Look, dynamic pricing might not be a fit for every restaurant. It might not even be a fit for Wendy's, but can we at least let restaurants try to innovate and afford them the same support we do of the big tech companies? I'm always so impressed with the resilience of restauranteurs in spite of these headwinds and I hope to always be an ally to them. #dynamicpricing #innovation