Employee turnover is expensive and unnecessary. In fact, it can be prevented easily with better transparency and access to feedback.
Want Profitability At Restaurants? Address Employee Turnover
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Thought Leadership Blog Articles
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Thought Leadership | Trends and Advice
Accelerate The Learning Curve In Restaurants
Buying software for restaurants and getting staff to utilize it are two different things entirely. That’s why we’ve built Axial software so that users can get a lot out of the app without spending hours utilizing it.
As Restaurant Staff Trend Younger, Feedback Gains Importance
Restaurant staff are trending younger, bringing different needs and expectations. Feedback from management has never been more important. Learn the best way to approach these conversations.
Reimagining The Restaurant Employee Experience
By shifting the focus to emphasize a great employee experience in restaurants, Axial Commerce’s software is able to improve the dining experience and solve the biggest pain points of managing a restaurant.
Restaurant Software Onboarding Must Change
Onboarding with Axial Commerce is simple and efficient, so restaurant owners can enjoy its features more quickly.
Hitting Restaurant Labor Targets Shouldn’t Mean Cutting Staff
Hitting labor targets does not always mean that restaurants have to reduce their staff. In many cases, that approach comes at the expense of sales. Learn another method for building labor plans that offers more flexibility and predictability.
Shifting The Conversation Between Restaurant Managers And Service Staff
The best way to facilitate positive interactions between restaurant managers and service staff is to remove subjectivity from the conversations. Learn some metrics that lead to constructive feedback.
Axial Employee Spotlight: Aaron Frescas
Meet the people behind Axial Commerce in this series where we learn about our employees’ career paths, what they enjoy about the restaurant industry, and more. We begin with Aaron Frescas.
Found Money: Labor & Sales Planning Are Two Sides Of The Same Coin
There’s a thin line at restaurants between understaffing and overstaffing. For most stores, though, there’s little bandwidth to spend hours scrutinizing numbers in pursuit of the perfect labor-and-sales mix. That’s why we developed a new approach.