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3 Ways to Improve Accountability for Side Work in Your Restaurant
Here’s a common situation: The morning crew arrives to see that a few items have been forgotten at closing. It puts the team behind by about 30 minutes, but they pick up the slack. It’s not that your morning crew can’t handle these tasks. (They can and do on a...
How to Revive Your Restaurant After a Bad Year Part 2: Hot, Fresh Food
In Part 2 of How to Revive Your Restaurant After a Bad Year, we focus on the food you’re serving to customers. To achieve exceptional customer experiences, you need to consistently serve hot, fresh food at every location, every day. Shifting Your Focus to Food...
How to Train Your Employees to Work Without Asking for Help
The goal of every restaurant or retail store manager is to have a store full of independent, competent employees. These employees know where to go for answers, how to handle unique situations, and can solve problems on the fly. In a perfect world, employees would...
7 Things That Should Be on Every Restaurant Cleaning Checklist
When it comes to improving employee accountability, there's few measures better than the cleanliness of your store. As consumers, we often assess a restaurant's entire operation based on how clean the dining room and bathrooms are. When you walk into a visibly clean...
How to Train Your Employees Exactly the Same Way Across Multiple Locations
Multi-location restaurant owners have different concerns than a single-unit owner. Of course, they still want to cover the fundamentals to ensure profitable stores, but they also need to guarantee the same, great customer experience across several locations....
See How This McDonald’s Doubled Productivity around Food Safety Logs
“It no longer takes two people to complete food safety checks in our stores.” – Chris Majeris, 40 Location Food Safety Consultant, McDonald's Southeast U.S. Accountability for Food Safety Chris Majeris is the Food Safety Consultant for 40 McDonald’s locations...
How Digital Scheduling Improves Employee Performance
If you haven’t worked inside a restaurant firsthand, it’s likely you’ve seen one that was understaffed. Things are a bit erratic. Employees are walking by at an uncomfortable pace, and the host is making polite excuses like, “We’re missing a couple people today,” or,...
How to Deliver Exceptional Customer Experiences Like Chick-fil-A
Last year’s report from QSR Magazine dropped a statistical bomb on the fast food industry. Chick-fil-A makes nearly twice as much per location as its closest competitor (McDonald’s). Beating out the big arches is particularly remarkable for a business that’s...
How to Stop Pencil Whipping Temperature Logs
Temperature logs. Restaurant Managers and GMs across the country know what an inconvenience they can be. Even if you’re especially good about completing daily temp logs, it’s hard to know if employees are doing them the right way. The fact is, most restaurants...
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