Issue link: http://osercommunicationsgroup.uberflip.com/i/510139
R e s t a u r a n t D a i l y N e w s 3 5 M o n d a y, M a y 1 8 , 2 0 1 5 ORDER CONFIRMATION LABELS CAN REDUCE ORDER ERRORS, INCREASE PROFITABILITY Quick-serve restaurant industry reports show greater than 10 percent order errors in drive-thru, take out and counter deliv- eries. Considering the many options con- sumers have competing for their food dollar, certainly customers expect and deserve accuracy for their loyalty. Diverse menus, the consumer's need for customization and choices make it increasingly more challenging to deliver exactly what is ordered. Add to this the growing list of food allergies and sensi- tivities, order accuracy is crucial to cus- tomer satisfaction. All menu items must be easily and safely identifiable. With so much at stake, what are some of the available options to ensure the product you worked so hard to pre- pare is delivered correctly and to the right customers? Grease pencils, adhesive taped to a paper receipt and handwritten order confirmation slips are currently used. The problem with all of these options is that they are time consuming and still result in inaccurate order deliv- ery. This results in food waste, and worse, unhappy customers. So, how can you ensure that the customer leaves with exactly what he ordered? Integrated Control and NAStar Inc. are proud to announce Print N' Stick linerless receipt labels to address this issue and improve your bottom line. Linerless receipt labels can improve your operation's bottom line in a number of ways: by increasing speed of order confirmation – thereby improv- ing speed of service, ensuring order accuracy and improving customer satisfaction and reducing food waste from handling errors. Additionally, non employee errors, such as loss preven- tion, are gained by assuring what is ordered is paid for at the register. Linerless labels can pro- vide the best alternative for a number of reasons, including: offering twice as many labels per roll; allowing for con- secutively printed variable length labels; eliminating roll changes and multiple printers per station; removing the need to dispose of a non-recyclable liner and doing away with slippery liner in the workplace. Up until now, options have been very limited for the supply of linerless order receipt labels. Current materials don't print well and often contain a sili- cone release system, which can be of concern in a foodservice environment and is not recyclable. Print N'Stick offers a silicone-free, food-grade product that does not affect printability and utilizes a full adhesive across the entire label versus spots of an aggressive adhesive along one edge, providing more sur- face area for adhesion. This repulpable temporary adhesive can be put back into waste paper stream and recycled. Lastly, water- based acrylic adhesive extends the life of thermal print heads verses hot melt adhe- sives. Print N' Stick is compatible with many printers currently in the field or can be purchased in a printer package offer- ing a two year warranty. If you are cur- rently using linerless label media, give Print N'Stick a try. If not, visit Integrated Control at NRA booth #1863 and learn more about this cost effective way to ensure order accuracy and customer sat- isfaction. For more information, visit www.goicc.com or stop by booth #1863. RETURN ON INVESTMENT BEGINS IMMEDIATELY – GUARANTEED The TableCheck Seating Management System has money rolling to your bottom line immediately! From the very first minute on the very first shift after installation, you will notice an improvement! Things will run more smoothly. The hosts will be more calm and confident. They will be able to do their jobs better and be more friendly with the guests. Right in front of them is an up to the second view of the whole restaurant. They will know every table that is seated, is being cleaned, is reserved for a party or ready for immedi- ate seating. They will know which sec- tions are open and which ones are closed and know immediately when any status changes. You will see at least a 10 per- cent increase in people per hour while you are on a wait! Guaranteed! The number of peo- ple per hour can easily be obtained from most POS systems. At the end of a busy shift, you will see that you have served more people. They will be staying at your place instead of going next door because they will not have to wait so long. Install the TableCheck Seating Management System. Watch the money roll in. The system pays for itself many times over in the very first year! Stop by booth #1436 and chat with someone about the great return on investment (ROI) with TableCheck SMS! For more information, go to booth #1436. THREE JOIN PAPA MURPHY'S BOARD Papa Murphy's Holdings, Inc. has appointed Jean M. Birch, Rob Weisberg and Jeffrey B. Welch as independent members of its board of directors, effec- tive April 15, 2015. The appointments replace both Thomas H. Lee and Achi Yaffe, who have resigned from the board, as well as increase the board size by one seat. "We are pleased to welcome three high quality individuals to our board of directors, whose diverse experience and strengths bolster our leadership," said John Barr, Chairman of Papa Murphy's Holdings, Inc. "Jean's extensive leadership experience in the restaurant industry along with Rob's deep marketing background and Jeff's expertise in franchise develop- ment and operations will be invaluable to our company. Their collective knowledge and experience will be a great addition to our board as we continue to execute on our growth strategy and build long-term value for our shareholders." Jean M. Birch brings more than 20 years of experience leading top restau- rant brands to Papa Murphy's board. Currently, she serves as the Chief Executive Officer and President of Birch Company, LLC. Previously, Birch served as President of IHOP Restaurants, Inc., where she repositioned and focused IHOP's brand and innovative culinary strategy. Prior to IHOP, Birch served as President of Romano's Macaroni Grill and President of Corner Bakery Cafe. She also held executive leadership roles within YUM! Brands, Inc., a global quick service restaurant company, including Vice President, Operations for Taco Bell, Inc. and, Senior Director, Concept Development for Pizza Hut, Inc. She cur- rently serves on the board of directors of Cosi, Inc. and Darden Restaurants, Inc. and previously served on the board of directors of the Children's Miracle Network Hospitals. Rob Weisberg joins Papa Murphy's board with extensive consumer market- ing expertise and experience leading growth brands. He currently serves as Chief Executive Officer of Invaluable, the world's leading online live auction marketplace. Prior to Invaluable, Weisberg served for three years as Chief Marketing Officer at Zipcar, Inc., where he contributed to the company's mem- bership growth and initial public offer- ing. Previously, he spent five years as Vice President of Multimedia Marketing at Domino's Pizza where he led the intro- duction of online ordering. Prior to Domino's Pizza, Weisberg worked in account services at several prominent advertising and public relation agencies including Ogilvy & Mather. Jeffrey B. Welch brings international franchise development experience to Papa Murphy's Board. Currently, he serves as an international development consultant with the Gerson Lehrman Group. Previously, Welch held various executive roles within Krispy Kreme Doughnuts Inc., including President, International and Senior Vice President and General Manager of Global Franchise Operations and Development. Prior to Krispy Kreme, Welch served as the Vice President, Real Estate, International for The Home Depot, Inc. Throughout his career he has held vari- ous positions for Tricon Global Restaurants, Inc. where he focused on business and franchise development for leading restaurant brands, including Pizza Hut, KFC and Taco Bell. MCCORMICK NAMES NNEKA RIMMER AS SR. VICE PRESIDENT CORPORATE STRATEGY AND DEVELOPMENT McCormick & Company, Incorporated has appointed Nneka Rimmer to the role of Sr. Vice President of Corporate Strategy & Development effective March 16, 2015, reporting to Alan D. Wilson, Chairman and CEO. In this new role, Rimmer is responsible for shaping overall corpo- rate strategy and development activi- ties to achieve company objectives. Her core responsibilities include pro- viding strategic direction for mergers and acquisitions, overseeing internal and external research activities includ- ing qualitative and quantitative research methods, consumer insights, demographic studies and competitive market intelligence. This position will help McCormick fulfill its long-term growth needs while strengthening its competitive leverage in an expanding marketplace. Prior to McCormick, Rimmer was a Partner and Managing Director with the Boston Consulting Group where she spent more than 13 years. She has over 10 years of experience in design- ing, executing, and leveraging success- ful large-scale transformation initia- tives, working with large global con- sumer goods corporations. Her global corporate expertise includes competi- tive strategy, international growth strat- egy with focus on Russia, India and China, trade strategy, go-to-market strategy and organizational develop- ment. She was also an executive coach at Northwestern University. Rimmer began her career with Motorola in the Semiconductor Products Sector. She was a product development consultant for the George Group and a strategy consultant for www.ethnic grocer.com. Rimmer holds a Bachelor of Science in Chemical Engineering from Stanford University, an MBA from the Kellogg Graduate School of Management at Northwestern University and a JD from Northwestern University School of Law.