Category: In The News

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Don’t Let your Menu go to the “Dogs”

Contributed By: Jason Hollis, Compeat Training & Implementation Lead – Featured in Bar Business Magazine Did you know diners spend an average of only 109 seconds looking at your menu? That’s because, on average, 80% of a restaurants’ food sales … Continued


Four trends of post COVID-19 restaurant operations

With all of the unknowns in the world right now one thing is for sure, change is upon us. As restaurants begin to reopen and restaurant sales continue to climb the industry is finally starting to see a glimmer of … Continued


Five Ways to Reimagine your Role as a Marketer

Millennials in Restaurant Industry

This article was written by Kristi Turner, CMO of Compeat, for the Austin Business Journal. COVID-19 has impacted our industry, customers and company — especially as a restaurant management software provider — in a speed and depth that none of … Continued


Make Your Restaurant a Social Media Hotspot

This article was written by Kristi Turner, CMO of Compeat for Modern Restaurant Management. Love it or hate it, Instagram is affecting your business.  With more than one billion accounts worldwide, it is time to accept that it is not going away soon; therefore … Continued


Decade of Disruption: Restaurant Insiders Dish What’s on the Plate

This article originally appeared in Modern Restaurant Management (MRM) magazine. Modern Restaurant Management (MRM) magazine asked restaurant industry movers and shakers, including Compeat’s CMO, Kristi Turner: “What do you feel is going to cause disruption in the restaurant industry over the next decade?” Their … Continued


9 Women in Tech Share Their Best Advice for Managing a Team

This article originally appeared on Built in Austin’s website. Built in Austin asked Compeat’s Senior Director of Data Management, Lauren Harden, and other women leaders across Austin share the lessons they learned that made them effective people managers and provide advice on … Continued


Making QSR Menus Maximize Profits

This article was written for QSR by Annabelle Crawford and Jason Hollis of Compeat The study of menu engineering essentially boils down to two measurements: The popularity of the item, relative to other similar items on your menu. The extent … Continued