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Good morning! Welcome to the 1st edition of "The Fix," a bi-weekly newsletter chock full of need-to-know industry news and tips for improving your restaurant operations.
(Why did you get this email? You've engaged with ResQ in the past, and we're betting you'll get value out of this totally not boring, juicy newsletter. If you hate the news, you can unsubscribe at the bottom. No hard feelings. 🙏)
What's on tap in this issue:
- How diners are spending $$$
- Is your equipment ready for summer?
- Companies crushing R&M management
Industry news
What's cookin' in the industry?
We're dishing out the latest restaurant industry news. Watch out, it's hot. 🔥
Diners are down for deals
Consumers are willing to fork over some benjamins to eat out but are opting for more budget-friendly dining.
- 81% of Americans say they're eating out once a month or more, and 31% dine out at least once a week.
- 44% of consumers say inflation has affected their ability to tip.
Want to woo customers into your restaurant? Get creative. Offer deals on your slow days to entice savvy spenders or start a loyalty club where your regulars can rack up points to spend with you.
- White Castle is attempting to boost their late-night sales by offering 6-piece Chicken Rings for $2 to members of their loyalty program between 9 pm and 3 am.
Get HIIPP to the dangers of record-breaking heat waves
It's gettin' hot in here (so hot)… 🎵
We're well into what's supposed to be the hottest U.S. summer on record. So, help your staff not sweat the possibility of overheating.
If you spot any of these signs:
- Dizziness
- Headache
- Confusion
- Heavy sweating
ACT FAST. Move them to a cooler place, loosen their clothing, and offer sips of water or a sports drink. (Skip caffeinated drinks — they can be dehydrating.)
Better yet? Make a plan for prevention that'll pull double duty by protecting your staff and keeping you compliant.
⚠️ The Department of Labor rolled out a mandate to help protect employees from overheating at work. The mandate requires a Heat Injury and Illness Prevention Plan (HIIPP) to protect workers.
Timely tips
🧊 It's summer! Keep your ice machines up to snuff with regular maintenance.
Most manufacturers recommend professional cleaning 2x a year. In addition to cleaning, use these tips to keep the ice flowing:
- Stay cool. The room temp & water for your ice machine determines ice output.
- Keep the room between 45° to 90°F
- The optimal water temp is 50°F
- Let it breathe. Airflow is crucial. Make sure there's at least 1 foot of space on all sides of your machine.
🚨 In sweltering heat, you can't afford a failed freezer.
Sensors can alert you the minute food storage equipment temperatures get out of whack. Consider installing sensors that send an alert to you and your staff's phone anytime fridge and freezer temps fluctuate to prevent losing valuable inventory.
From the community
How Tarka traded chaos for coordination
Tarka Indian Kitchen, founded in 2009, is a fast-casual restaurant offering upscale counter service with a tasty twist on traditional Indian cuisine. They've grown to 10 locations, making managing repairs and maintenance across multiple locations increasingly complex.
Once they grew, their ad hoc Google Forms and Sheets weren't cutting it anymore.
ResQ's platform allowed Tarka to track a maintenance request's entire lifecycle, from approval to completion.
ResQ also slashed the time required to coordinate repairs. What once took days of phone calls and emails could be accomplished in a fraction of the time, usually within an hour.
Break time
When your ice machine declares its independence…from working
Your ice machine has 1 job. And it chooses this weekend to go on strike.
— ResQ team
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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 vendors to work with.
Love free samples? We do, too. Schedule a FREE demo to see how ResQ can help you kick R&M chaos to the curb.
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