In The News
July 20, 2020
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
July 8, 2020
Why Restaurants Shouldn’t ’86’ Marketing Efforts During COVID-19 – Top 5 Ways to Connect with your Guests
It is no surprise to anyone that the coronavirus pandemic is having a massive impact on almost every business. The restaurant and foodservice industry is among one of the hardest hit overall. With in-person promotional opportunities being extremely limited right … Continued
June 12, 2020
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
May 4, 2020
Five Ways to Reimagine your Role as a Marketer
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
April 3, 2020
Reimaging the Restaurant Business Model: 5 Tips to Drive Revenue and Reduce Costs During a Crisis
This article was written by Kristi Turner, CMO of Compeat. In this unprecedented crisis, every restaurant operator is being forced to reimagine their operation business model in a matter of a day in order to counter the new restrictions and … Continued
March 2, 2020
Restaurants Navigate A Tight Labor Market By Recruiting Non-Traditional Workers
This article was written by Alicia Kelso for Forbes. Restaurant operators are navigating historically low unemployment rates and rising wages and these labor pressures aren’t going away anytime soon. According to the National Restaurant Association’s State of the Industry 2020 report released last week, … Continued
February 20, 2020
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
February 19, 2020
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
February 11, 2020
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
February 7, 2020
10 ways to make your customers heart you on Valentine’s Day
This article was written by Kristi Turner, CMO of Compeat, for Fast Casual As George Bernard Shaw once said, “there is no sincerer love than the love of food.” And with Valentine’s Day right around the corner, we couldn’t agree … Continued
February 4, 2020
Curry Up Now to Grow with Investment from NFL Hall-of-Famer
The Top 5 Inventory Mistakes and How to Avoid ThemThis article appeared on QSR Akash Kapoor, co-founder of Curry Up Now, wants his restaurant to be the “biggest and baddest” Indian food brand in the U.S.Born as a food truck … Continued
