Latest Industry News – Week of August 3rd

Compeat Community,

Compeat is committed to doing all we can to help you stay informed with everything happening in the industry today.

We have aggregated industry data, tips and strategies in one place for you here and are providing our weekly newsletter below that also includes Compeat updates. We are here to help restaurants thrive today and going forward.

Compeat Reminders and Updates

Webinar 8/12 at 1:00 PM CT: Why Being a Member of a GPO has Become a Best Practice for Restaurant Operators

Controlling Costs During COVID-19 More Important than Ever…

Operators are suddenly being asked to purchase a whole slew of new protection and sanitation products, plus add cleaning staff AND an increasingly large portion of their margins are being given to 3rd party delivery companies. It is time for Cost Control! Group Purchasing Organizations offer simple solutions for adding cash back to a restaurant’s bottom line through rebate programs, support funds and all kinds of technology offerings.

Reserve Your Seat

Compeat Coffee Chats – Advantage and Radar

As a result of the current COVID-19 crisis we know many of our customers are taking over responsibilities of other employees and may be unsure on how to do certain tasks in Compeat software. We also know all of our customers are craving a platform to discuss best practices and alternative operating strategies like some of the ones we’ve featured in this newsletter. If you’re a Compeat customer, sign up for the product webinar you use today. Space is limited!

Radar - August 18th at 11:00 AM CT

Advantage - August 19th at 11:00 AM CT

Alternative Operation Strategies

How to Build a Flexbile Workforce During COVID-19

The coronavirus pandemic and the ever-changing regulations that have come with it have made the task of staffing restaurants properly, which is difficult in the best of times, an even more daunting task. But many operators rose to the occasion, shifting their business models and figuring out what staff it needed at what times. Outside service providers also have been on-hand to provide technical assistance to restaurateurs in facets they might not have experience in, such as delivery…

What Happens to Outdoor Dining in the Fall and Winter

Natale Servino, whose family has run Servino Ristorante in Tiburon, Calif., for 42 years, is hoping for a pleasant fall that transitions into a very mild winter. Servino’s recent intense interest in weather patterns is driven by the newfound vitalness of outdoor dining at his restaurant. He’s currently hard at work, making his operation’s outdoor area even more hospitable to diners, while trying to find ways to use the space even in inclement weather…

How Wingstop Has Capitalized from the Pandemic

The COVID pandemic has put a spotlight on the wing category, and Wingstop has more than capitalized. Q2 was Wingstop’s strongest quarter since its IPO in 2015, both in terms of sales and profit. Quarter-to-date, same-store sales are up 28.7 percent, which laps double-digit growth in the prior-year quarter. The company is well on its way to 17 straight years of same-store sales growth. Other brands have recognized this trend and are trying to leverage the category’s growth in popularity…

Restaurant Industry Insights


Black Box Intelligence – Coronavirus and What the Data Shows

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5 Leadership Lessons for Restaurateurs Reopening During the Pandemic

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Digital Sales at Yum Brands reach All-Time High

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Restaurants Doing Good 

On the Comeback Trail, Ruth’s Chris is Mastering the Margins

Ruth’s Chris CEO Cheryl Henry remains positive about the future, and much of that optimism is derived from the performance of two dozen restaurants this summer. There were 24 company-owned restaurants that operated open dining rooms for all of June. At those units, same-store sales reached 81 percent of prior year levels. Also, each one had positive cash flows and margins consistent with 2019. Sixteen of the 24 had better margins than last year…

Papa John’s Commits to Hiring 10,000 More Employees

Papa John’s International has announced that they will commit to hiring another 10,000 team members to keep up with increased delivery demand during the coronavirus pandemic. The latest hiring spree follows the Louisville, Ky.-based pizza company’s team expansion of 20,000 employees in March. “Papa John’s has been in a unique position since the COVID-19 pandemic began to meet the need for quality meals at home, whether that’s through no contact delivery or through carryout service in our restaurants because that’s always been our business, that’s what we do every day,” a Papa John’s representative said. “…


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