Operational Efficiency Blog for Restaurants and Convenience Stores

Convenience Stores Step Up Tech Game

By | c-stores, IoT | No Comments

The Age of Convenience

There is one thing I consistently find so interesting, the one thing almost every single person has on them at all times….their phone a $800 (sometimes more now) dollar piece of our lives. Which, by the way, is not just a phone anymore but a smart device that can make calls, surf the web, be your personal assistant, translate a foreign language for you, and the apps….there are multiple apps for anything you can think of. This is a device of convenience…we don’t even have to leave our house or pick up the phone to get any kind of food delivered to our house. In this age of convenience, where anything and everything is right at your fingertips retailers have since been capitalizing on that and now come the convenience stores.

Convenience Store News conducted a study focusing on technology and how it plays a role in convenience stores. They discovered that over 50% of those who participated in the study plan to add new equipment and replace old technology this year. The change is thought to be attributed to the realization that technology can bring together and help grow other aspects of a convenience store owners business. Much like a building automation systems already do for retail and restaurant locations. With the trend of food service growing in convenience stores now the food safety aspect will come into play as well.

Another notable finding from the study was the increase in new products being introduced to the customer via social media, 46 percent to be exact. The companies already using social media have their own mobile app and are using it to keep their customer base educated and engaged. According to Statista, 81% of Americans have a social media profile, over 1.96 billion people are on social media worldwide and that number is expected to grow to 2.5 billion in 2018. With that eye-popping number, it’s a given that social media marketing is a must.

Casey’s General Stores’ mobile app just surpassed 1 million downloads since it launched in January 2016. The app offers the essentials: hours of operation, location but with some awesome feathers like ordering pizza and made-to-order sub sandwiches. The success of this app just reinforces the findings from Convenience Store News, technology integration is essential for your business to thrive in this technology-driven world. It’s not just about having an app or system that integrates with your store, but an app that is useful to your customers, a system that is useful to you….an app that keeps your customers opening it daily and a system that keeps showing its worth to you and your staff daily.

Safe Quality Food (SQF) Changes in Store for 2018

By | Food Safety, Restaurant Tips, Uncategorized | No Comments

Changes Are A Comin'

Food safety magazine reported that 2018 will be the year of food safety advances. The food safety system certification 22000 will go to version 4.1 and the third party, safe quality food (SQF) will advance to edition 8.0. The 8th edition will go into effect January 2, 2018, what that means is that all recertifications and unannounced recertification audits will use the edition 8 code as a guideline. There have been many changes but we will go through the major changes to the code and list out appropriate modules here. The modules and new codes can be found at www.sqfi.com under document downloads.

  • The “levels” of the code have been replaced with Food Safety Fundamentals, Food Safety Code, and Quality code.
    • Food Safety Fundamentals, which was formerly level 1 in SQF edition 7, is the entry-level food safety code for small or developing food and pet food manufacturers. HACCP reporting is not required at this level and the applicable modules are 7,11,12 and 13.
  • Food Safety Code, which was formerly level 2 in SQF edition 7, is applicable to primary production, manufacturing, storage and distribution, manufacturers of packaging materials and retail. Primary production is held to food safety codes 1,3,5,6 and modules 5,6,7,7h, and 8. Manufacturing is held to food safety codes 4,7-22,25, 31-34 and modules 3,4,9,10,11. Storage and distribution are held to food safety code 26 and module 12. Manufacturers of packaging materials are held to food safety code 27 and module 13. Lastly, retail is held to food safety code 24 and module 15 which is a new module in edition 8.
  • The Quality Code, which was formerly level 3 in SQF edition 7, is applicable to system elements to specify quality. Can be conducted with or without the food safety audit and the results will not affect the score of the food safety audit. This is not available for food retail.

There are also some new additions to edition 8 that edition 7 did not have before. There is an SQF food safety code for manufacturing, one for storage distribution, and one each for packaging and primary agriculture which there was not before. There is also a new food safety code for retail locations. Some notable changes were made to SQF 8.0 regarding food packaging lines and food labeling, quality code, food sector changes and implementation of a communications program by senior management.

This new code will be more stringent on those who will have to abide but was much needed since the Food Safety MOdernization Act (FSMA) that was signed into law in 2011 by President Obama and the most recently used code, SQF 7.0, which was published in 2012.

CB Insights Features Small Box Energy as Game Changing Startup!

By | Small Box Energy In the News | No Comments

Sweet, Sweet Data!

In a recent online article from data giant, CB Insights, topic up for discussion was a vibrant, information exploding infographic that depicted Small Box Energy as one of 89 startup’s that are “reinventing the restaurant”.  The article covered every area from good ole inventory management to newer restaurant tech like table-top devices and smart kitchens. Obviously, even with these innovations, there is still so much that goes into running and managing a restaurant.  But,  this is one of the sole reasons we entered this space, we saw an opportunity for assisting with a part of the restaurant that frankly you as an owner don’t have time to manage yourself… There is so much on an owner’s plate (pun intended 🙂 ) that the last thing they need to worry about is how much energy your locations are consuming and how large their carbon footprint is.

The Cold Hard Truth

The reality is that restaurants consume nearly three times the energy of the average commercial building according to the energy information administration. Some of the largest consumption culprits are refrigeration, heating, and lighting at roughly 16% percent each. Having solutions to help in these areas is the first step…taking action, that’s the second. All too often we, at Small Box Energy, hear that time is a constraint but every minute wasted not taking control of the once “uncontrollable” is slicing into your profits. The money saved on early equipment diagnostics, food spoilage prevention, and simple lighting control adds up in some cases to a savings of up to 30% reduction per month. That’s money that could be going toward the bottom line! On something you typically write off as an “uncontrollable”!

Input, Input, Input!

The infographic not only points out great systems and services but also reminds us of the large role that big data plays in every industry around today. Everything that is happening in your restaurant is valuable information to you, from the number of people waiting, to the number of times you take food temperatures during the day, right down to your lighting schedule. The more you know the better you can manage your operations and ultimately increase your profits. New tech like the ones listed in the infographic help to work together and bring that seemingly useless data to light to increase your productivity and profits. Knowing your area of opportunities is key to success, we are just lucky that in this day and age we have awesome infographics that help educate and provide perspective into the food service world. Now if there were only robots that could run the entire restaurant for us.

Food Safety Month! Check Out These Tips and Hacks!

By | Food Safety, Restaurant Tips | No Comments

September is food safety month and with the recent hurricanes, what better time to educate people on the importance of food safety and how it not only affects the food serving industry but every single household in America. The USDA is giving food safety tips on its website on how to protect your food and water during Hurricanes and other storms.

Prepare for unpredictable weather emergencies. Have these supplies on hand:

  • Thermometers in the freezer and refrigerator.
  • Containers of ice to keep food cold or to melt if water supply is contaminated or unavailable.
  • Coolers, frozen gel packs, and dry ice to keep refrigerated food at or below 40 F and frozen food at or below zero F if power is out for more than 4 hours.
  • Bottled water.
  • Nonperishable food high on shelves, in case of flood.
  • Manual can opener.
  • Bleach for disinfecting.

Keep food at recommended temperatures. Keep in mind that perishable food such as meat, poultry, seafood, milk, and eggs not kept at recommended temperatures can make you sick—even if thoroughly cooked.

Do not eat or drink anything that has touched flood water, including food packed in non-metal containers.

How to sanitize cans of food:

  1. Remove labels from cans, which can harbor dirt and germs, wash the cans, and dip them in a solution of 1 cup (8 oz/250 mL) of unscented household (5.25% concentration) bleach in 5 gallons of water.
  2. Allow the cans to air dry.
  3. Re-label the cans with a marker. Include the expiration date.

How to sanitize containers, countertops, pots, pans, dishware and utensils:

  1. Thoroughly wash, rinse, and sanitize anything that may come in contact with food — for example, pans, dishes, utensils, and countertops. Throw away wooden cutting boards or bowls — these cannot be safely sanitized.
  2. Mix 1 tablespoon unscented household (5.25% concentration) liquid bleach with 1 gallon of water.
  3. Soak item in the solution for 15 minutes.
  4. Allow to air dry.

How to make tap water safe to drink:

After a natural disaster, water may not be safe to drink. Area Health Departments will determine whether the tap water can be used for drinking. If the water is not potable or is questionable, then follow these directions:

  1. Use bottled water that has not been exposed to flood waters if it is available.
  2. If you don’t have bottled water, you should boil water to make it safe. Boiling water will kill most types of disease-causing organisms that may be present. If the water is cloudy, filter it through clean cloths or allow it to settle, and draw off the clear water for boiling. Boil the water for one minute, let it cool, and store it in clean containers with covers.
  3. If you can’t boil water, you can disinfect it using household bleach. Bleach will kill some, but not all, types of disease-causing organisms that may be in the water. If the water is cloudy, filter it through clean cloths or allow it to settle, and draw off the clear water for disinfection. Add 1/8 teaspoon (or 8 drops) of unscented household (5.25% concentration) liquid bleach for each gallon of water, stir it well and let it stand for 30 minutes before you use it. Store disinfected water in clean containers with covers.
  4. If you have a well that has been flooded, the water should be tested and disinfected after flood waters recede. If you suspect that your well may be contaminated, contact your local or state health department or agriculture extension agent for specific advice.
  • If water supply is still unsafe, boil water or use bottled water.
  • Once power is restored, check the temperature inside your refrigerator and freezer. You can safely eat or refreeze food in the freezer if it is below 40 F.
  • If your freezer does not include a thermometer, then check the temperature of each food item. If the item still contains ice crystals or is at or below 40 F, you can safely refreeze it.
  • Discard any perishable food—for example, meat, poultry, fish, eggs, milk—that has been in a refrigerator or freezer at or above 40 F 2 hours or more.

When in doubt, throw it out.

The last statement is truly one that I always abide by. I always think….,”How much was this chicken? Is saving 6 bucks and taking the chance of making my family sick worth it?” …every time no. We recently spoke with a client who was affected by Harvey and they had to throw away thousands and thousands worth of food that was spoiled due to power loss during the Hurricane. They were lucky enough to have only had to throw out the food, however, this just goes to show you the importance of food safety is never worth compromising your family or your brand.

Helping Those Affected By Hurricane Harvey & Irma

By | Community | No Comments

In this great time of need we want to extend our thoughts and well wishes to those affected by Hurricane Harvey and Irma. In any natural disaster such as this, it is heartwarming to see American’s coming together to help the cause.

Although we come together in times of need, some prey on that and use fake charities to capitalize. Please visit Charity Navigator, they are dedicated to determining the validity of a charity. We have also listed some ways that you can help those affected by the hurricanes below.

Can’t Donate Cash?

That’s Ok! There is always a constant need for Blood. Please visit: http://www.redcrossblood.org/donating-blood to find a blood drive near you.

10 Issues In Your Restaurant You May Be Overlooking

By | Food Safety, Restaurant Tips, Service, Uncategorized | No Comments

The Nitty Gritty

Running a restaurant is taxing and dont get me started on restaurant maintenance. There are so many things that you have to take care of but some of the largest, most costly problems are in your every day and you don’t even realize it. With 7 years of working in the restaurant industry, we have seen a thing or two when it comes to maintaining a restaurant’s critical systems. Some of these problems you may be aware of some…you may not. So keep reading and brace yourself for the creative things humans do.  

1. Walk-in’s and Coolers not reaching temperature

   This is something our technicians see way too often in the food industry. How do you know if your cooler is reaching its set point? Is it cooling? Typically you wouldn’t think anything was wrong with the unit until you walked it and noticed it wasn’t as cool as it normally is. This doesn’t necessarily mean that the cooler is functioning properly. The only way to tell is to have a regularly calibrated sensor inside the unit that reports temperatures back on a consistent basis. This also works for the reverse scenario, the cooler is too cold. This can cause food to become too cold and lead to freezer burn, bringing down the quality of your food dramatically.

       

2. A/C unit not cooling

   Summer months are a rude awakening for some restaurant owners/operators, but even then you may have so many units that you don’t realize when other units are functioning properly or at all. In some cases, we have run into the scenario when we are installing our system into a new client’s location and find that their units aren’t functioning correctly from the word go. Upon inspecting, most of the units suffered from clogged filters. The filters are so clogged it doesn’t allow air to pass through making the space feel hotter. So what does one do when they feel hotter? Turn the A/C down, which can cause a whole slew of new problems and severely decrease the life of your equipment….and all of that could’ve been prevented by a step that takes less than 3 minutes to fix.

Other common things we find upon looking into a location related to this issue are pinched duct-work, clogged A/C coils, compressor fans out, one stage compressor of two stage unit out, and low refrigerant.

3. HVAC compressor running 24/7

   This can happen for a number of different reasons. One of the most common is the clogged filters (as stated from above) or equipment failure. Often once we enter locations the employees are aware that the units may not be cooling correctly but rather than having a technician come out to repair the problem, the setpoint of the A/C is just turned down which can cause more, extensive problems in the end. Lowering the setpoint of the A/C doesn’t fix the problem, it just causes the A/C to run ALL of the time. This creates extended run times which lower the life of the equipment dramatically, freezing of the coils which can cause the unit to stop functioning altogether, and overall just decreasing the life of the equipment. In order to maximize efficiency and create a comfortable space, the unit needs to be serviced immediately…prolonging this will only create costly repairs later that could’ve been avoided.

4. A/C duct work not properly connected

   You would think that one would notice when ductwork is not connected to their A/C unit….because it would be hot right? Not always, we have seen instances where ductwork is not connected to an HVAC unit that should be pushing air into a designated space but employees are completely unaware. Many restaurants have more than one A/C unit so they typically wouldn’t notice this, the other units, however, are slowly decreasing their overall life expectancy. How? They are compensating for the one unit that isn’t working and working harder and more often than they should be to cool the area. With commercial grade A/C units ranging anywhere between $5,000 and $13,000, you don’t want to be paying for multiple units at one time if they decided to go out simultaneously due to extended run times.

5. Cooler doors being propped open

   This is a HUGE no-no, and sadly we see this all too often. What we see often in the field is the doors are propped open for deliveries but often they are forgotten about and left open to expose the food to higher temperatures as well as the cooler to run for extended times trying to cool the freezer/cooler and the kitchen.

6. Lights being left on during the day

   Not only does this point burn a TON of energy we find that it is more frustrating when the owners/managers show up and it’s daytime and the lights are on outside. Deterring the schedule that the lights are on is ok so long as you remember to turn them back off, most of the time we find that is not the case.

7. Ice buildup in coolers and freezers

   In walk-in coolers and freezers, the evaporator is responsible for defrosting the unit to melt frost and ice that builds up on the evaporator coils. Water from the defrost is drained from the freezer. We see evaporators in poor maintenance and the ice doesn’t properly melt or water isn’t properly draining which leads to the ice taking over the evaporator. This leads to ZERO defrosts and the ice continues to build. The compressor then works harder and longer to compensate until it cannot anymore and stops cooling.

8. IT Problems

   Often we go into locations and they don’t realize they even have an IT structuring issue until someone comes in from the outside to access their system. We find It racks not labeled or disorganized which leads to longer diagnosis time when a location suffers from internet connectivity problems. IT equipment hanging from cables is another sight we seen often which is just begging for internet connectivity problems.

9. Bad door seals and latches on Walk-in’s

   Poor seals or latches on doors are what seem like obvious problems but with everything else you have to deal with in a restaurant the last thing you do when you go into the walk-in is inspect the door seals. Old or bad door seals do not allow for proper suction and could be leaking cold air out into the kitchen space. This causes the unit to work harder to reach its setpoint. Same goes for the bad or old door latches.

10. Human Factors

   We have left the best for last!!! Touching on every one of the above issues, we have found that the human factor plays a large role in how and if the above scenarios happen in your restaurants. We often hear a variety of reasons why equipment is known to be broken but not fixed. “If it’s not broke don’t fix it” we hear this a lot. Often times this can cause more damage than $$$ savings. Employees are under the impression that a piece of equipment must be completely broken to warrant a technician to come look at it when calling a technician before the problem worsens can save thousands in repairs. “Not from my PL bonus”, yeppers! This happens all of the time. A lot of standard repair and maintenance is reduced to pad the area managers profit and loss statement (don’t fix it until it’s dead) which feeds into the above problem. It’s a vicious cycle that often continues and costs more than it saves.

    

Small Box Energy Announces New Features and Hardware! Occupancy Controlled Lighting & Hot Water Heater Temperature Monitoring and Alarming

By | Small Box Energy Features | No Comments

The News!

This week Small Box Energy announced new features for chameleon 2.0, hot water temperature monitoring and alarming and occupancy controlled lighting. These two features, driven by customer requests, add capabilities to help owners improve their visibility into operations and further reduce the risk of something critical going wrong.  They’re a great addition to the award winning building automation/energy management system and here’s why!

Recently demand has risen for restaurant and convenience store owners to be routinely aware of the temperature of the water coming out of sinks and dishwashers and dishwashing units. Health codes mandate the temperature of the water coming out of handwashing sinks be 120 degrees and water at dish machines to be 140 degrees. How can you really know what the temperature is, other than the setting on the hot water heater…which could be faulty? Small Box Energy’s water heater sensor measures and records temperatures of the water every minute. The consistent temperature monitoring allows for notifications to be sent whenever the temperature goes above or below a selected range.

 

Deliveries happen at night and lights need to be ON during the delivery times. Rather than keeping lights on all the time or relying on someone who might be preoccupied with customers to manually override a lighting schedule, this solution allowed lights to turn on automatically when someone enters the area. This solution also addresses the need for lights to be temporarily turned on for other activities, like cleaning after hours, assuring they will be automatically turned off when no longer needed. This minimizes the amount of energy used by only turning on the lights when someone is present.

chameleon’s hot water temperature monitoring uses a sensor to measure the temperature of a restaurant or convenience store’s water at the output of the hot water heater. To achieve this function two devices are needed. A temperature sensor to read the temperature of the water coming from the water heater and a communication device to transmit the information back to the system for recording. The temperature sensor that Small Box Energy uses is a sensor that straps directly onto the copper water pipe of the hot water heater and is physically wired to the communication device. The communication device, in this case, communicates back to the chameleon programmable web server wirelessly.

Occupancy controlled lighting uses a sensor to detect motion in a lighting zone and override the lights to ON.  This sensor can override current lighting schedules to turn on the desired zone by interrupting the signal coming from the Small Box Energy I/0 controller with a set of relays held inside of the Occupancy sensor.  The occupancy sensor itself can be mounted in the ceiling near the desired location to give maximum coverage of the area. It uses PIR or Passive Infrared technology, to measure infrared (IR) light radiating from objects in its field of view. It has a 360-degree field of view with up to an 800 ft range.

The occupancy sensor cuts down on the amount of energy used by only turning on the lights when someone is present then turning them off automatically. Typically occupancy sensors are installed to eliminate the problem of lights being left on. What we typically see is the lights being left on by an employee who simply forgot to turn them off, and honestly who hasn’t been there? The hot water sensor directly reduces the amount of energy consumed as well, in most cases, we will see overheating of the water which causes money spent on warming the water for no reason. These two solutions are one of the many options Small Box Energy has to offer. The great thing about the chameleon platform is that once you have a base system in, it changes and molds to your business model. Hence the name! Chameleons blend in….just as we blend into your business while enhancing your visibility and operational efficiency.

Smart Cities a Thing of The Future?

By | Efficiency, IoT, Uncategorized | No Comments

Flying cars, diners with tv waiters and hovering trash cans…. a scene from the 1989 Back to The Future Part II movie that depicts a severely futuristic 2015. Although we do have semi-autonomous cars and not flying ones, tablets to place your order at restaurants the city of Chicago has a new approach to smart cities and we have some insight at how they plan to get there.

The Smarter City

Chicago has recently been expanding their efforts in becoming a smarter city according to a recent Cnet article that was published. What does that mean? Chicago residents can open a browser on their phone and see the location of every snow plow in the area. City officials can use a computer analysis to predict where rats will be in the city using information like locations of overflowing garbage and planned sewer pipe repairs, helping them combat their immense rat problem, along with replacing 270,000 street lamps with LED’s starting in September 2017.

The new project in progress is a new digital mapping system that will help determine what pipes are where under the city and just what each of those pipes is for. Currently, if any repairs are to be done in the city, crews must contact the office of underground coordination to identify what pipes are nearby and if they encounter an unknown, a specialist has to be brought in to determine if the pipe can be removed. This causes the city time delays and money.

The Solution

A phone app and computer program that creates a digital blueprint of Chicago’s underground pipe maze consisting of water, sewer, electric, gas and broadband lines…not including other services from 30 other companies and utilities. Chicago partners withhttp://www.uilabs.org/ UI labs to create a 3d map of Chicago’s pipeline infrastructure. The map is created by an image analysis startup company called reconstruct, using software from Cityzenith. After a construction crew unearths pipes, replaces old ones with new ones, he then could pull out his phone and take a 360degree video of where the construction took place. This data is given to Reconstruct where they use an analysis technique on the video called point clouds. They analyze the points in the video which helps to create a 3d image of the pipes that were just recorded. Right now it takes 2 weeks to create a 3d image of the construction site video to map the underground of pipes, their hopes are to create a google maps of Chicago’s underground to make several processes more efficient and easier.

They will no longer need paper blueprints of the pipe maps, and can easily update where pipes have been replaced with the new technology. “My whole thing is to allow us not just to use data to be better at what we do, although that’s what it is, but also to continue to give people a chance to interact and interface with their government,” Chicago Mayor Rahm Emanuel stated.

 

Started From The Bottom Now We're Here

This type of innovated thinking all started with snow plows and a simple tracking mechanism and has grown into bettering the city for not just the government planning but the residents who live there. Chicago seems to have embraced technology to its fullest and made moves to become more efficient. This is not only applicable on a city-wide scale but in our everyday lives, our work, our schools, and our home. It’s not about technology taking over but utilizing one of the greatest tools we have at our disposal to be a better, more efficient, sustainable culture.

How Are You Managing Critical Systems?

By | Uncategorized | No Comments

Total Visibility, Total Control

In the restaurant and convenience store industry, managing your critical systems can seem like a very low priority in relation to all of the other issues and fires you face daily. The truth is, the typical restaurant consumes about 2.5 times more energy per square foot than other commercial buildings. That means you are spending more than any other commercial building, and that is just on power! Early equipment diagnostics is a huge focus in the restaurant and convenience store industry today. Leaders in these industries are realizing that early diagnosis of faulty equipment is the best way to save money on food loss, and total equipment replacement.

The only true way to manage anything is to first understand it, and to understand it you must have a way to measure it.  Making sure your locations have a locking thermostats is not good enough, visibility into your ENTIRE operation is key. The chameleon™ cloud app from Small Box Energy, not only gives you this visibility but it provides you with remote control of these systems as well. Take a look at some of the perks below:

  • Complete Visibility:
    • See your complete portfolio in one user-friendly overview.
    • The quick glance feature allows you to see what locations are in alarm by the color designation.

 

  • Alerts and Alarms:
    • Alarm notifications tell you why the alarm was triggered and the possible causes

 

  • Complete Remote Control:
    • Remotely view the current status of all your critical systems.
    • Change the current state of lighting and HVAC from any tablet, browser or mobile phone.
    • Adjust lighting and HVAC schedules remotely to fit the needs of the business
    • Adjust Override times for HVAC to ensure maximum energy savings.

 

  • Food Safety Through Temperature Monitoring
    • Measure temperatures in reach-in and service area equipment.
    • Alarms are sent for coolers reaching above or below defined temperature range.
    • Temperatures are automatically recorded up to the cloud for real time and historical reference.
    • Alerts are sent immediately to employees/managers when equipment fails to prevent food loss.

 

  • Early Equipment Diagnostics
    • Accurate, real time graphs provide early equipment diagnostics for HVAC and Refrigeration.
    • Client Success Team helps analyze data to determine the time of equipment failure and possible causes.
    • Utilize graphs to help determine when equipment is being shut off by staff or when doors are left open unnecessarily.

 

  • Increase Operational Efficiency:
    • Provide graphs and time of failure to your maintenance team for more accurate and faster diagnosis and unit repair.
    • Smart data helps technicians determine cause of failure which reduces equipment run time and extends unit life

 

 

These are just some of the key benefits of the chameleon-cloud application. If you think managing your critical systems is a”nice to have” and not a “need to have”, rethink where your dollars are going and take action today! To talk to someone at Small Box Energy today about seeing everything you’re missing out on, in your locations! Click HERE to contact someone at Small Box Energy. Download the chameleon-cloud app today on the App Store and on Google Play, or visit www.chameleon-cloud.com.

Summer Heat and Your Restaurant Energy

By | Energy Management, Restaurant Tips | No Comments

The month of July is upon us, that means celebrating our independence, fireworks, BBQ’s, and let’s not forget the HEAT! July of 2016 according to NOAA, the National Oceanic and Atmospheric Administration, the mean temperatures were the warmest on record for any month dating back to the 1800’s. We can only hope that temperatures this July don’t supersede that of last years.

Not only is it hot outside but your customers are looking to escape the heat, so no more setting that thermostat to 78 degrees. To keep customers happy and spending more time & money in your establishment your going to want to turn that AC down. The problem with that: your employees will want to turn it down as well but much lower than your billfold would allow. Energy costs in summer months rise…gotta love that whole supply and demand scenario. Lock those thermostats and keep them locked, ensure your customers are happy and employees too with a scheduling system for your air conditioning. Click here if you don’t have a scheduling system set up for your current thermostats. 

Some would argue that since the heat is so unbearable their business is affected because no one wants to venture outside in the heat. Here are some tips to help drive business to your restaurant during these summer months from restaurantengine.com.

     1.Post colorful, refreshing drinks online

          Take advantage of Facebook and those Instagram hashtags! There is no better way to lure people in than with the refreshing drinks they don’t have at home!

     2. Update your Website with summer dishes

          Don’t just update the dishes….but add photos. People are visual and love to see what they are getting. You can also add a dish of the day to your Instagram if you don’t already do so.

     3. Offer online ordering to increase business. 

We live in the age of now and convenience. Rarely do people want to call in to place a to go order if they first don’t seek out the option to place it online. This may lessen the amount of phone calls you receive, it also helps that online order tickets are 5-25% larger than phone-in orders. SHOW ME THE $$$!

      4.   Distribute “Order Online!” cards to customers

             This will help spread the word of your new online ordering feature to people who already clearly love your food! Hand them out to current customers, have them on tables, even distribute to nearby business to place in their break room.

      5.   Upgrade your restaurant decor for summer.

Switch up your decor and do something fun and new that screams summer. New outdoor lighting strands or plants that say….you are not in Phoenix’s 120 heat but a balmy 70 in Oahu!

      6.   Set a blogging schedule and stick to it.

             Creating a buzz about your restaurant and the food offered will help only to bring people in. Pick something different everyday, your blog doesn’t have to look like the prologue to “War and Peace” but just enough to satisfy and leave them wanting more. Don’t forget to post pictures and updates on Facebook whenever you do a blog post. Spread the word and let social media help!

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