Agilence Blog listing page.

Common Types of Restaurant Employee Theft

The National Restaurant Association estimates that 75% of restaurant inventory shortages are due to internal theft, and QSRs will lose a whopping 7% of sales due to employee theft. Cash-skimming and register voids continue to plague restaurant owners, but new schemes, like loyalty point fraud, are ...


READ MORE

Why Are Quick Service Restaurants Ditching Dining Rooms?

Throughout the COVID-19 pandemic, quick service restaurants (QSR) were left with empty dining rooms and jam-packed drive-thrus. As a result, many popular QSR chains such as Jimmy Johns, McDonald’s, and Taco Bell have proposed new store concepts which completely eliminate the in-store dining ...


READ MORE

Putting the “Quick” in QSR: 4 Tips for Improving QSR Speed of Service

They call it a Quick Serve Restaurant for a reason. Customers enjoy great food, fast transactions, and speedy service from your restaurant. Your goal is to make the experience efficient and enjoyable so customers can get on with their busy lives. What can you do to make sure they have a pleasurable ...


READ MORE

Expert Cash Handling Tips for QSRs

You’ve invested in systems that keep your inventory, labor, and operational costs on track. But unless you train your staff how to handle POS transactions properly, your hard work could go down the drain. One way to protect your QSR profits is to master your cash handling procedures, ensuring that ...


READ MORE

Why Exception-Based Reporting is Essential for Restaurant Operators

Every restaurant experiences some level of loss – fraud, theft, waste, compliance issues, and more that eat into margins and hurt profitability. Historically, operators have had to comb through sales receipts and tapes, requiring a keen eye to identify transactions that appeared to be fraudulent or ...


READ MORE

Weighing the Pros and Cons of Off-Premises Dining

The restaurant industry changed drastically in 2020 because of the COVID-19 pandemic and resulting changes to consumer behaviors, adding years’ worth of new capabilities and technologies in just a few months. A huge part of these changes has been a shift to off-premises as dining rooms across the ...


READ MORE

Restaurants After COVID-19: How to Thrive in the ‘New Normal’

As restrictions on dining slowly begin to lift across the country, it’s time to take a look at how COVID will continue to impact the foodservice industry. From customers' fears and avoidances to employee safety and concerns - What can restaurants do to meet these needs while flourishing in a New ...


READ MORE