5 Easy Ways Video Protects Restaurants During Modified COVID-19 Operations Traffic down? Travel restricted for District Managers? Less staff on-site? Locations temporarily closed? Operating as take-out, delivery or curb-side only? People everywhere are practicing social distancing to minimize the spread of the virus—we’re all going through this period of modified operations together. What can we…
A culture of employee accountability requires clarity, consistency and coaching. It’s only three little c’s. Easily said, difficult to provide…unless you enlist your in-store video infrastructure to be a partner in the effort.
At some point, every successful business has to hire new team members. According to the National Restaurant Association, roughly 2/3 of a restaurant’s staff overturns each year – which requires a whole lot of interviewing, hiring, and training. If you want your newbies to thrive and positively contribute to your enterprise, it’s essential that your…
All too often, loss prevention (aka. asset protection) initiatives are reactive—identifying incidents as/after they occur. This “whack a mole” approach is most often taken by under-supported departments who believe that apprehension results will help to substantiate their existence and funding.
With DTiQ’s SmartAudits, trained experts use advanced video algorithms and remote observation to deliver unparalleled insights to more than 30,000 customer locations every month.
An inventory manager at a restaurant steals high-end food items. A payroll employee tampers with paychecks. A disgruntled customer “accidentally” slips and falls, threatening to sue for negligence. Restaurant and retail store owners face threats to their businesses from every direction. In fact, from theft alone U.S. businesses lost an average of $1.13 million in 2016,…
The right tools can help operators protect themselves from embezzlement and save thousands of dollars.
While speaking with a number of different restaurant operators across the country over the last few months, we’ve noticed a collective fear: rising labor costs. Franchisees turn different shades of red as soon as topics like minimum wages, increasing insurance premiums, and talent pools are broached, and most have no idea how to tackle these…
At some point, every successful business has to hire new team members. According to the National Restaurant Association, roughly 2/3 of a restaurant’s staff overturns each year – which requires a whole lot of interviewing, hiring, and training. If you want your newbies to thrive and positively contribute to your enterprise, it’s essential that your…
Retail has changed a lot over the last decade. So too have consumers. Retailers need a better way to improve their stores to keep customers engaged and shopping.