Cabot Creamery's 60,000 square foot warehouse will utilize RedPrairie Corporation's warehouse management solution to ship 450,000 pounds of cheese per day.
Hospitality Technology's November/ December cover story explored how operators are levering POS forecasting, financials, marketing and customer loyalty functions to fight the current battle against falling profit margins. However, these features only scratch the surface of POS money saving applications. Learn how to harness theft determent functions, menu analysis and more.
Trump Hotel Las Vegas plans to implement a full suite of solutions from Agilysys, including property management, point-of-sale and inventory procurement systems.
NORTHWIND continues to enhance its Diamond Plus Service to help clients save time and increase revenue and staff productivity through the addition of live 1-on-1 on-demand training, new hire education and online Webinars.
Although 2008 was a tough year for many restaurant operators, quick service restaurants like Taco Bell attribute part of their success stories to the implementation of effective hiring management systems.
The Hilton Garden Inn is to roll out a new workforce training program that will allow employees to use a specially designed PSP PlayStation video game to train for guest satisfaction scenarios.
Best Western International hopes to improve employee efficiency and satisfaction through the installation of UniFocus' feedback methodology and analytics.
Gordon Biersch Brewery's selection of the HotSchedules restaurant labor management solution provides the restaurant group with a solution to efficiently manage labor and communication across 37 locations.
The parent company of Captain D's Seafood Kitchen and Del Taco complete the full roll-out of Silver Creek's Sysdine hiring management system in an effort to find the best suited employees.
With escalating energy costs and manufacturing prices, inventory control in the foodservice industry is becoming more and more of a focal point each day. In Part 1 of this two part series, learn the benefits of moving from a par stock based inventory control system to a minimum-maximum algorithm accomplished through back office foodservice software.