Good morning! Time to crawl out of hibernation because Spring’s rolling in — the days are getting longer and warmer. We made it. 😎

We’re jumping into the latest news on combating high labor and food costs while getting your “spring clean” on.

What’s on tap in this issue:

• How to handle the cost squeeze
• Spring cleaning mojo
• Using high-tech R&M to bring a team together

🎲 Heading back to Vegas, baby. We’ll be at the 2025 Multi-Unit Franchising Conference March 25-28, and we’d love to chat with you. Reply to this email to let us know you’re coming & we’ll make plans to connect.

​​​​​Industry news

What’s cookin’ in the industry?

Food and labor costs are high, markets are in a freefall, but there’s always hope in the Spring. 💐

The cost crunch: scrambling, slicing, and surviving

As restaurant costs are rising faster than a soufflé in a hot oven, operators are forced to get crafty to keep margins intact. From egg-splosive price hikes to wage woes, here’s how the industry is scratching to stay afloat.

🥚 Egg prices are no yolk — Eggs Up Grill is one of many chains feeling the squeeze, with egg costs cracking $230 per case — a far cluck from the usual $80.

• While some brands, like Waffle House and Denny’s, chose a temporary “eggflation” surcharge, Eggs Up and Cracker Barrel say they’ll absorb the cost to keep customers coming back (& maybe poach a few in the process).

💰 California’s wage hike = job slashing spike — The Golden State’s $20 minimum wage for fast-food workers has left some QSRs in a financial pickle, with 16K restaurant jobs already cut since the law was signed in 2023.

• Turns out balancing fair wages with staying in business is proving to be a high-stakes juggling act.

🍔 Major chains trim the fat (& the staff) — Starbucks, GrubHub, Topgolf, and Bloomin’ Brands are among big names making deep cuts starting with sacking corporate staff.

• Bloomin’ Brands said their cuts would save a cool $22 million a year minus the $7.5 million in severance payments

Spring into clean: fresh spaces make for happy faces

As the season of spring blooms, restaurants are finding that spring cleaning does more than add a sparkle — it boosts business. Here's how tidying up is translating to bottom-line benefits:

🧼 A pristine loo = a loyal customer — More than 80% of diners associate grimy restrooms with a negative overall impression of an establishment.

• On the flip side, 70% are more likely to return (& even drop more cash) to eateries with well-maintained bathrooms.

🌿 Patio power: the breath of fresh air diners crave — 40% of diners actively seek out restaurants with alfresco options and 70% will wait longer for outdoor seating.

• So, if your patio isn’t prepped for spring, you might be leaving money (and happy customers) on the table.

💡 Did ya know? Spending time in natural environments is linked to reduced stress and better moods — it literally changes body chemistry.

• A restaurant with a clean outdoor space is serving food with a side of serotonin. And happy customers tend to spend more and return often.

Timely tips

Use this checklist to scrub your way through spring cleaning so your restaurant is set for warm-weather diners.

🧽 1. Deep clean kitchen equipment & closed spaces — Grease and grime buildup can reduce efficiency and even become a fire hazard. Any spaces that have been closed for winter will need a good scrub.

What to do: Schedule a full cleaning of ovens, fryers, exhaust hoods, walk-in coolers, and ice machines. Deep clean closed areas to bring them back to life. If deep cleaning isn’t part of your team’s responsibilities, bring in a pro.

❄️ 2. Inspect & refresh HVAC systems — Dusty vents and clogged filters reduce air quality and force your system to work harder.

What to do: Schedule a pro to clean air ducts and an HVAC tech to service your HVAC system and clean MUA filters to ensure optimal performance before the summer rush.

🌻 3. Bring patios to life — If you have a patio that’s been closed for winter, It’s time to bring it back to life.

What to do: If you had your outdoor furniture shrink wrapped, schedule an appointment for the company to unwrap it. Aside from thorough cleaning, now’s the time for any necessary sealing and landscaping to get prepped for outdoor crowds.

🧯 4. Audit & refresh safety measures — Spring cleaning isn’t just about aesthetics — it’s also about safety compliance (you can be fined big bucks for non-compliance).

What to do: Check fire extinguishers, first aid kits, and emergency exits. Ensure all safety signage is visible and up to code.

💦 5. Pressure wash — Anything that needs it. Winter grime or salt residue can make sidewalks or floors slippery and patios uninviting.

What to do: Power wash sidewalks, patio areas, outdoor furniture, and anything else that needs it.

From the community​​​​​

The Keg swapped R&M chaos for cool, calm, cohesive teamwork

Running a top-tier steakhouse means focusing on spectacular service, not scrambling to fix last-minute repairs. But with 43 corporate locations and maintenance requests piling up, The Keg’s facilities team was more in the business of putting out fires than tackling big-picture plans.

Greg DuBois and Chris Phelps, The Keg's dynamic duo in Facilities and Sustainability, were juggling coast-to-coast emergencies. Every flickering light and faulty oven demanded immediate attention, prying them away from revenue-generating projects.

They needed a solution that didn’t just track repairs but empowered their entire team to work smarter — together.

Enter ResQ.

The game-changer that turned maintenance madness into a well-oiled, collaborative machine.

With everyone on the same page, DuBois and Phelps could spot equipment issues across multiple locations, identify problem-prone brands, and make data-driven decisions before minor hiccups became major headaches.

With ResQ, each location became a self-sufficient force of efficiency.

Staff could create, submit, and close out work orders fast while keeping the facilities and operations teams in the loop. No more guesswork — just smooth collaboration and better decision-making.

The Results:

🔥 Speedy ROI: Each location achieved a full return on investment in just three months.

📈 Productivity jump: 70% efficiency boost over their old process.

💰 Cushy bottom lines: Significant R&M savings for both Facilities & Finance teams.

By teaching team members to use ResQ’s robust platform, The Keg didn’t just sharpen its processes — it built a stronger, more connected workforce.

Which meant less time fixing and more time focusing on what matters: serving up Keg-worthy dining experiences. 🍽️

Break time

Rule #1: Keep your UNO cards close & your trade vendors closer

The fryer’s down, the fridge won’t chill,

Chef’s in a panic & is about to get ill.

Then the vendor arrives, no need to fret.

Gets things running without breaking a sweat. 🎤

— Kareem at ResQ

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Shameless plug

What does ResQ do?

ResQ is the ONLY facilities management platform that streamlines restaurant R&M operations and enhances oversight.

Operators can efficiently track assets, create work orders quickly, and choose from a network of quality trades businesses to work with.

ResQ makes it possible to cut costs, save time, and scale — all at the same time

Love free samples? We do, too. Schedule a FREE demo to see how ResQ can help you kick R&M chaos to the curb.