Agilence Blog.

5 Tips to Take Restaurant Performance from Good to Great

  • Roni Bell
  • 12.08.2016
  • Blog
Table-service restaurants serve as a reunion or gathering spot for family, friends and coworkers alike, while quick-service establishments keep shoppers energized and moving as they search for holiday treasures.


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3 Easy Ways to Improve Sales and Profits

  • Maddy Moyer
  • 11.03.2016
  • Blog
As we near the holiday season, businesses everywhere are ordering inventory, stocking the shelves, and hiring seasonal staff to prep for the rush of shoppers that awaits. According to the National Retail Federation, 2016 Holiday sales are projected to rise 3.6% this year and, for many stores, the ...


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Use Case Spotlight: SITs

  • Maddy Moyer
  • 10.06.2016
  • Blog
Single item transactions are always a point of concern for restaurant loss prevention professionals. While these transactions will happen in the normal course of daily business, high velocity by the same cashier is an indication of potential pass-offs of added items to friends and family ...


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Spurn The Churn: Reducing Employee Turnover

  • Maddy Moyer
  • 09.21.2016
  • Blog
Employee turnover is inevitable – not many people stay with one company forever anymore.  People leave for all sorts of reasons, but the top reasons people leave a job are addressable like their relationship with their boss or feeling unchallenged or unappreciated.  TheBalance.com cites the “Top 10 ...


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Agilence User Forum Features Customer Case Studies, New Community ...

  • Maddy Moyer
  • 09.20.2016
  • Blog
Annual Agilence User Forum focuses on best practices to increase margin, reduce costs and drive operational efficiencies that improve the bottom line for top tier retailers and restaurants MOUNT LAUREL, NJ, September 20, 2016 – Agilence, Inc., the leader in cloud-based data analytics for retail and ...


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Dividing the Day to Multiply Operational Efficiency

  • Maddy Moyer
  • 09.14.2016
  • Blog
In the restaurant industry, dayparting is the practice of dividing the business day into several parts– Breakfast, Brunch, Lunch, Dinner etc. During these blocks of times, different menus are featured with items targeted toward that particular mealtime and/or demographic. Analysis of dayparts can ...


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Are E-Receipts Safe?

  • Laura Hills
  • 09.07.2016
  • Blog
Asking if we want a paper copy of our receipt is becoming the norm when we visit our favorite retailers and restaurants.  Our first reaction is to say ‘no thanks’ to a paper copy. We think of the environment and convenience – and honestly, who really revisits those multitude of coffee shop reciepts ...


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A Check Kiting Kingdom Comes Crashing Down

  • Eric Miller
  • 08.17.2016
  • Blog
Lately, we’ve been writing about retailers and restaurateurs contending with activities impacting profits such as losses from employee fraud and theft, inefficient operations, and noncompliance with corporate policies.  However, on June 23rd, 2016 a major fraud scandal hit close to home in nearby ...


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Understanding and Preventing Credit Card Chargebacks

  • Maddy Moyer
  • 08.11.2016
  • Blog
Every retailer has experienced shoplifting. While the impact of shoplifting has remained constant, the techniques in which these thieves masquerade as customers to walk off with merchandise has changed. Today, credit cards have become a prime channel for shoplifters to walk out with merchandise ...


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How to Thwart Restaurant Employee Theft: The ‘Wagon Wheel’ Scheme

  • Eric Miller
  • 08.04.2016
  • Blog
As a restaurateur, you’d like to believe that all of your employees are honest people.  While many of them are, industry surveys continue to indicate that most restaurants will experience some form of employee theft.  This could range from hourly employees snacking on French fries, or managers ...


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