In The News
January 13, 2020
The Roaring 2020s: Restaurant Predictions for the Next Decade
This article originally appeared on QSR A look at what limited-service operators should expect. Projecting likely restaurant trends over a 12-month period is an exercise that many operators and consultants are accustomed to performing. But projecting an entire decade ahead … Continued
January 2, 2020
What to Expect from the Gen Z Consumer: High-Tech Expectations and Healthier Tastes
Wondering how Generation Z will change the restaurant industry? Our CMO, Kristi Turner, shared with Nation’s Restaurant News her predictions for the newest generation of diners – including a higher focus on health and sustainability. Millennials and their taste for … Continued
December 20, 2019
7 Steps to Better Holiday Staffing
This article was written by Carol Dunnigan, SVP of People and Culture, for HR Technologist In order to find success this holiday season and maintain the right balance of customer satisfaction, employee morale and profitability, restaurant operators must work to build a … Continued
December 11, 2019
To Cater or Not to Cater? That is the Holiday Question.
This article was written by Kristi Turner, CMO of Compeat, for Modern Restaurant Management Catering can be a great way to increase your sales during the holiday season. You already have the commercial kitchen, staff, customer base, and the economy of scale … Continued
November 26, 2019
Eight Ways to Fill Seasonal Positions Amid Record-Low Unemployment
This article was written by Carol Dunnigan, SVP of People and Culture at Compeat, for Modern Restaurant Management With the lowest unemployment rate we’ve seen in two decades, employers are definitely feeling the fact that we are experiencing a job seekers market. … Continued
November 12, 2019
7 Tips for Creating Memorable Dining Experiences
This article was written by Kristi Turner, CMO of Compeat, for Hospitality Technology The holiday season gives restaurants a perfect opportunity to entice hungry holiday shoppers into their establishments. If past years are any indication, diners could spend nearly $100 billion … Continued
November 5, 2019
Non-finance metric helped CFO diagnose strategic error
This article was written by Robert Freedman for CFO Dive Fast churn rate was key to learning software was too complex for small organizations, SaaS executive says. Years ago, when Paul Willson was overseeing the financial planning and analysis (FP&A) function at … Continued
November 4, 2019
The Challenges Of Automating Restaurant AP
This article originally appeared on PYMNTS.com It may be the case that the only predictable thing about the restaurant business is… unpredictability. New menus items may be popular… or not. The Friday hot spot may be hotter than usual, with … Continued
November 1, 2019
Designing the “PERFECT” Online Menu
This article was written by Jason Hollis, Training & Implementation Lead for Compeat, for Hospitality Technology Your menu, by definition, is the list of dishes available at a restaurant. But a menu is far more important to your business than that. … Continued
October 29, 2019
Whetting Your Firm’s FP&A Appetite
This podcast originally appeared on CFO Thought Leader. Jack Sweeny, host and creator of CFO Thought Leader, sat down with Paul Willson, CFO of Compeat, to discuss his career journey and what lead him into the restaurant sector. In the … Continued
October 16, 2019
A Closer Look At What Generation Drinks Z – Part II
Written by Lisa B. Zimmerman for Forbes Magazine Generation Z loves to Instagram. Move over millennials, it is Generation Z’s time in the spotlight now. This demographic, which is roughly 9- to 23-years old, is going to be important for smart food and drinks marketers … Continued
October 15, 2019
A Closer Look At What Generation Z Is Drinking – Part 1
Written by Lisa B. Zimmerman for Forbes Magazine With all the recent focus on millennials, many drinks marketers have been ignoring the influential Generation Z. This generation was primarily born from 1995 to 2010 and has grown up on the Internet. … Continued
