Duties and functions

The employee at $ 1 an hour

Present since 1995, this technological catering platform has perfected the science of saving operators’ money.

COVID was an existential threat to the restaurant industry. Brands and operators who had already invested in front-of-house and back-of-house technologies were much better equipped to cope with the shift to off-site catering. Those who did not adapt quickly risked losing clients who valued safety and convenience. Now, doing more with less is part of the new normal.

“In the post-COVID environment, the service delivery model has changed,” says Bill Bellissimo, CEO of CrunchTime. “Some restaurants have limited the opening hours of their dining rooms or are completely closed on certain days; and delivery, pick-up and drive-thru have become a strategic priority. All of this is compounded by labor shortages, supply chain disruptions, rising wages and labor regulatory changes. It fundamentally changed the business model of many restaurants.

The labor shortage is a particularly thorny thorn in the side of operators. In addition to the increase in minimum wages, the competition for workers is so fierce that many brands have resorted to additional compensation in the form of registration and sponsorship bonuses, sponsored tuition fees, better conditions of employment. work and other benefits. But what if restaurateurs had another viable option?

Before Bellissimo launched CrunchTime in 1995, he was a restaurant owner himself, so he is well versed in the daily challenges of the industry. The company was founded on the principle of optimizing restaurant operations, and years ago began to focus heavily on using data science technologies to optimize daily restaurant operations.

“The key idea was that even under the best of circumstances, restaurant workers are expected to do more with less,” he says. “There are some things computers are very good at, like analyzing huge amounts of data and calculating those numbers, well used, that can really simplify the responsibilities of the restaurant team. We intend to provide a platform where technology and humans work together to create the best customer experiences. ”

CrunchTime’s platform uses data analytics, machine learning, and years of experience in trench restoration operations not only to help operators deliver the best customer experience, but also to save money. money and make employees happier. Tasks such as sales forecasting, workforce planning, production planning, ordering and receiving from suppliers, and recording the transaction of the week in accounting and payrolls are all automated, relieving managers of these tedious and time-consuming tasks and allowing them to focus on the client and their team. This approach improves the accuracy of basic functions while maximizing the impact of the most important members of the restaurant team.

Bellissimo likens the CrunchTime platform to a trusted employee who works in tandem with their human counterparts, relieving them of expensive and repetitive tasks. Best part for operators: this employee is a number whiz, never asks for time off, works 24/7, and can connect all the dots to give operators a holistic view of their business at all times, all for less than $ 1 per hour.

“The platform is transformative for operators,” says Bellissimo. “We have worked diligently for 20 years to create this environment, and customers have access to it all today, not because of COVID, but because it is part of the identity and mission of our platform. The pandemic simply validated that it was the right thing to do. ”

CrunchTime emphasizes making every team member a superstar. To support this, the company recently acquired DiscoverLink, a full-service learning management system, which will be fully integrated with the CrunchTime platform. Soon in CrunchTime, employees will see all the training available to them and easily take quizzes, watch videos, and glean tips that will help them succeed in their roles.

“We will dynamically offer training to employees based on their roles and responsibilities,” says Bellissimo. “We will also measure who takes the courses and link the effectiveness of that training to operational results. We’ll tell you if the training helps lower food costs or increase workforce productivity, or help with sales compositions. Whatever your operational goals, CrunchTime can make it happen.

When employees are free to do what they do best – interact with other workers and customers – it shows not only in their work ethic, but also in retention rates. Training is a massive financial investment for restaurateurs, so it is in their best interest to provide the tools and technology to help workers succeed and stay for the long term.

“When you show your employees that you care about them and provide them with the best tools to help them be successful every day, that’s a huge victory,” says Bellissimo. “We want to respect that aspect of the workforce and empower people to do what they do well: work with food, interact with other people, and uphold the restaurant’s brand standards. “

To find out how a $ 1 an hour employee can help your business, visit the CrunchTime website.

By Davina van Buren

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