Say “waffle” in the U.S. and American consumers tend to think of one thing: that doughy, chewy disk that arises from the batter of a hotel iron or pops from the warm embrace of a toaster.
For many quick-service operators, year-end is budget season. But developing meaningful numbers for the next year requires a methodical approach.
These days, it’s not uncommon to see restaurant staff take orders on an iPad or guests swiping their credit cards on a tablet reader. Mobile technology can integrate various facets of an operation.
Twenty-year-old Alec Vela and 22-year-old Emily Allworth, both employees in the foodservice industry, drastically turned their lives around. Vela and Allworth each recently lost about 50 pounds due to changes in their diet and exercise habits.