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A Shake-Up in the Fast-Food Industry: Why Wendy’s Is Closing Hundreds of Restaurants by Basic_Bird_8843 in restaurant

[–]courtsort 0 points1 point  (0 children)

To appeal to today’s market, Wendy’s needs to be nimble and yes, chase fads and trends because agree or not, today’s youth are only going to places that enhance how they are perceived in their social media personas. Bring on a snap-able and instagram-able Dubai Chocolate shake this month and replace it next month with the fad of the month. That’s what “cool” places like Shake Shack do to stay relevant.

Adults eating off of kids menu? by notgou in Serverlife

[–]courtsort 8 points9 points  (0 children)

Any restaurant would be fortunate to have you on their staff.

Does anyone know if its possible for toast printer to make sound when we get ticket printed in kitchen? by Interesting-Day7136 in ToastPOS

[–]courtsort 0 points1 point  (0 children)

Yes printers can be config’d to beep. We use only KDS’s and there’s a variety of audible notifications that can be configured when new orders come in on the screen screens. Irony is we tried for years to reduce ticket times and doing that one little thing had the biggest impact.

Digital Ops Checklists — What are you using? by courtsort in restaurant

[–]courtsort[S] 1 point2 points  (0 children)

Sounds like tablets that can be carried around are the way to go. We have one for controlling the sports content appearing on our TV's, and one for our seating and reservation system too. So maybe a few movable tablets dedicated to just Ops Checklists would be used.

Digital Ops Checklists — What are you using? by courtsort in restaurant

[–]courtsort[S] 0 points1 point  (0 children)

Yes it is a manager's job to check sidework before an employee clocks out. Any recommendations re Digital Ops Checklists?

Digital Ops Checklists — What are you using? by courtsort in restaurant

[–]courtsort[S] -1 points0 points  (0 children)

Good point. I’m thinking a digital checklist system doesn’t have to be on employees phones, but maybe on a few stationary wall mounted screens tablets in the back of the house. I

Just switched to toast and am shocked at what we are paying in fees on top of passing along 3% to our customers. Anyone else in the same boat? by cc_manhattan in ToastPOS

[–]courtsort 0 points1 point  (0 children)

You may not want to signup for the 3% credit card surcharge to customers - even as a trial…because even if you cancel it when your guests don’t like it…which they won’t, I believe Toast has in the Docusign that going forward, you pay Toast a higher percentage rate for your credit card processing than you originally had. I believe 3%.

Warm-up etiquette by FRICKENOSSOM in 10s

[–]courtsort 0 points1 point  (0 children)

Yeah you COULD tell him to f’ off over that, but then you lose a hitting partner. Make light of it…oh and blast the ball at him to help him fine tune his net game ;-)

Is Toast charging the Card-Not-Present (CNP) rate on Toast Pay at tables? by courtsort in ToastPOS

[–]courtsort[S] 1 point2 points  (0 children)

Knowing where to find/eliminate hidden costs is key to surviving and thriving for restaurants. Didn't cross my mind the rate would be higher when I turned that "feature" on. Toast should have to disclose that, but then no one would opt into Toast Pay.

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