Over the past year, I’ve met with nearly 50 chain restaurant companies that vary in size from 10 to 10,000 units. I’ve had conversations with Safety, Operations, Supply Chain, and Facility executives in and out of C-suites. While different companies face different challenges, one thing is clear across the board: restaurant inspections – and the antiquated, paper-based inspection processes – suck. In 85% of the visits, executives said their restaurant managers pencil whip daily, weekly, and monthly inspections. The old-fashioned clipboard and pencil system is inefficient. For one thing, it’s incredibly time consuming.
Consider two restaurants. Both serve the same kind of food, both have friendly staff and are in an excellent location. But one is full of customers and the other nearly always empty. Why? The answer to this riddle is their letter grade: one has an A, and the other a B.