Cindy Pauls, CMA

Check out this amazing article about how our client Dansons, the parent company to The Pitt Boss and Louisiana Grills, utilized our partner Blitzz for app-free mobile video customer support and the awesome benefits they're enjoying. Some of which include: -Lower operating costs: With improved troubleshooting through video, Dansons can be more accurate with sending replacement parts. Fewer replacement parts reduces means less expense. -No waiting around: With live video troubleshooting, customers get help the moment they need it. This is key because it’s a major annoyance to be ready to cook, or already cooking and have something go wrong. -Fewer callbacks: Improved accuracy with troubleshooting means that Dansons is able to fix problems in the initial customer contact. -Faster repairs: Sitting on the phone trying to troubleshoot a repair is tedious and time consuming. Video reduces that by quicker identification and problem solving through improved communication. This leads to a reduction in the average call time with less back and forth. Check out the complete article at https://lnkd.in/gB5S9FbX Reach out to Cloud Tech Gurus to learn more about Blitzz and to see a demo Email: info@cloudtechgurus.com Phone: 602-975-4321

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"The Great Return: Savoring the Shift with Gourmet Office Catering in 2024" In 2024, as professionals pivot back from their living rooms to the familiar hum of office spaces, an unexpected guest makes its presence known – an uptick in catering demands. This resurgence is more than just a trend; it's a testament to how businesses are reimagining the office return, making it as smooth and inviting as possible. Catering, once a luxury reserved for special occasions, has now become a linchpin in the strategy for companies eager to ease their teams' transition back to office life. The reason? It's simple yet profound. Sharing a meal, especially one that's thoughtfully prepared and delicious, can transform any space into a place of connection and creativity. It turns the mundane into memorable, fostering a sense of community and belonging that many have missed during the remote work era. For companies, this isn't just about feeding employees; it's an investment in their well-being and morale. It's an acknowledgment that the way back to 'normal' is paved with care, consideration, and culinary delights. Office catering in 2024 does more than satiate hunger; it serves as a catalyst for collaboration, sparks conversations, and rebuilds the informal networks that are so vital to innovation and team spirit. This shift towards gourmet office catering also reflects a broader understanding among businesses that the quality of what is offered matters. Companies are now seeking out caterers who prioritize sustainability, offer diverse menus catering to various dietary needs, and deliver experiences that are both nourishing and novel. It represents a move away from merely functional eating towards creating dining experiences that employees look forward to. As we navigate this return to office life, it's clear that companies are taking thoughtful steps to ensure that their teams feel valued and connected. And in this new chapter, office catering emerges not just as a service, but as a symbol of a company's commitment to its culture and people. The message is clear: Welcome back, we've missed you, and yes, lunch is on us.  #NorthDakota #SDjobs #SouthDakota #MTjobs #Montana #WYjobs #Wyoming #GeckoHospitality #WereHiring #LetGoAndLetGecko #GrowYourBusiness #Business #RecruitmentAgency #NowHiring #restaurant #foodservice #opportunity #hoteliers #hotelmanagement

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I've been in ATL for months now and noticed the frequent movement of chefs and cooks between kitchens. Speaking to fellow chefs reveals a common concern - the unreliability of the labor pool. Whether it's employees not showing up on time or the dreaded Friday night no call, no show, it's a recurring issue. It seems like this culinary challenge is prevalent in every city, but Atlanta, known for its vibrant restaurant scene, appears to struggle more. Is it the demanding guests, the owners, or the different chefs that contribute to this issue? I've even come across a manifesto discussing this phenomenon. What really troubles employees and causes this constant turnover in the restaurant industry? That’s on my mind … ATL thoughts ? #RestaurantIndustry #AtlantaDining #ChefLife #CulinaryChallenge

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Aloha Weekend! 🌺 Every day, I share a special message with my grandchildren, reminding them to make good choices and be the leaders, not the bullies. This philosophy has guided me throughout my career, from my time at MGM and Caesars to my current role as a Partner in marketing and player development. During my tenure with MGM and Caesars I would ask my team members “what differentiates us from our competitors?” We all have slots, table games, dining, and hotels. As a Vendor in financial services what differentiated us from our competitors? Now, as a Partner in marketing, player development, VIP, gifting/continuity…same question!!!! The answers? Leader - we are the leaders not the bullies! Our club ready shipping, and celebrity branded gifts were first to market. My competitors have gifts…but what truly differentiates us is our exceptional team - a group of hardworking, talented individuals who support each other and bring years of experience in gaming, slot data, analytics, and sourcing. Together, we focus on customer engagement, creating customized products, and staying ahead of the curve with innovative ideas. We were first to market all of our branded home, kitchen, outdoors, celebrity, health and wellness products. At Concept:3, we don't follow trends - we set them. We lead the market with our creativity, teamwork, and commitment to excellence. We don’t keep up with the Jones’es (aka our competitors) WE ARE THE JONES’ES…redefining the industry standards and delivering unparalleled customer and VIP experiences! #concept3 #innovativeplatforms #teamwork #firsttomarket #original #gifting #VIPevents

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“Committed to Elevating the Digital Experience.” 📱 Yesterday, Dallas McOpCo held our first Digital Boot Camp! ⛺️ We had over 50 participants, including General Managers, Assistant GM’s, and Digital Ambassadors in attendance. Facilitators taught the team how to elevate their digital results while creating a true digital culture in the restaurants. Our rotations included: •The Power of Creating a Digital Culture- Hospitality •MOA/ Ready on Arrval •Engagement with the Digital Customer (Rewards) •Digital Hero KPI’s (Execute as Design) Our target is to achieve an 80% EAD score over the next 60 days. We’re currently at 70% this quarter, with overnight being our strongest daypart at 85%. MTD DPC Digital Stats: 🏆 •Plus 87 digital customers (113 Yesterday) •Average 327 digital guest per location (350) •Plus 45 MOA guest (57) •26% of guest were digital customers (27%) 👏 #KUDOS Taylor Porter, MBA Jaime Sanchez Sia Husseinzadeh Yajaira febres #DallasMcOpCo #ElevatingGreatness #Digital Variel Robles Robert Turner III Syed Hassan Naqvi, MBA-HRM Arlette Zachow Luiggi Bernal

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According to an article last week by Nation's Restaurant News, the restaurant industry is projected to add over 525,000 jobs this summer, making it the second consecutive year with job growth reaching this figure. Such a competitive hiring environment will require organizations to offer the right mix of benefits to prospective employees, especially as a high number of these employees will be under 24 years old - a cohort that has a whole new set of expectations for the benefits they're offered. Read the full article on NRN here: https://bit.ly/4byf8x3

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Check out what Jonathan Horowitz has to say about the state of hospitality & current challenges facing the hospitality industry in Texas.

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I recently attended Leadership Day hosted by the Texas Society of CPAs and received helpful information from one of the speakers. One key takeaway is the importance of being present and using your time well. One example from the speaker includes rescheduling appointments with clients if you don't believe you are ready to help them. By rescheduling an appointment, you are showing respect to the client's time and it gives you time to bring your best work when that meeting starts. I think learning that information has developed a better respect of time for myself and to the other party, especially since I'm pursuing a tax accounting career. Another key takeaway from the speaker is learning about today's workplace being different. There are four pillars that a business needs to follow to keep their employees happy. They are a sense of belonging, providing meaningful work, growth & development, and personal fulfillment. Without these four pillars, it's less likely employees will stay in the company long-term. I found this lesson valuable as it highlights what companies need to do to keep their employees happy. Overall, I hope this content was helpful and I wish you a good week ahead. I also wanted to say thank you to AMILYA ANTONETTI for her presentation and touching on important business topics. #career #business

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AI is becoming increasingly important in the accounting profession, but Texas Society of CPA’s CEO also stresses the value of focusing on diversity and inclusion, rebuilding the talent pipeline, and modernizing licensure on Paychex THRIVE. #Texas #CPA #AI #DEI

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Dialing Into the Future: The Virtual Dining Experience Uncovered In an era where the digital realm tantalizes our every whim, a new contender has sauntered into the spotlight, flirting with our culinary desires from afar. Ladies and gentlemen, welcome to the spectacle of virtual dining – where convenience meets cuisine in a dance of digital delight. But what, pray tell, is this enigmatic venture? Picture this: gourmet meals, expertly prepared, yet there's no clatter of cutlery or murmur of conversation. No, these feasts find their way to you, bridging the gap between restaurant finesse and your dining table's comfort. Virtual dining, or ghost kitchens as they're coquettishly known, have chefs whipping up culinary wonders in kitchen spaces sans the traditional restaurant front. The industry, always a cunning chameleon, has embraced this model with open arms—and why wouldn't it? With overheads trimmed down to just the essentials, restaurateurs can now pivot, pirouette, and plunge into diverse culinary adventures without the daunting commitment of brick-and-mortar establishments. It's a playground of culinary creativity, unfettered by geographical constraints, allowing chefs to reach a wider audience with their gastronomic tales. From the customer's vantage, it's a smorgasbord of choices at their fingertips, a chance to tour the world's flavors without leaving the comfort of home. The industry, meanwhile, sees it as a strategic chess move—maximizing efficiency, minimizing risk, and tapping into the unbridled potential of the digital age. Virtual dining, thus, is not merely eating; it's an exploration, a revolution—a taste of tomorrow, today. #NorthDakota #SDjobs #SouthDakota #MTjobs #Montana #WYjobs #Wyoming #GeckoHospitality #WereHiring #LetGoAndLetGecko #GrowYourBusiness #Business #RecruitmentAgency #NowHiring #restaurant #foodservice #opportunity #hoteliers #hotelmanagement

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Alan Sweitzer s the CEO of Royal Catering, a Dallas-Fort Worth hospitality business.   Alan realized a few years ago that not all business advisory boards deliver the same impact, when the group he was committed to seemed to be focusing on the wrong things.   Alan said, “I was part of a business owner group for five years, but they lacked a professional moderator and the meetings turned more social than having any actual merit. I was like 'I really don't have time for a party right now, I am trying to survive.’”   That’s when Alan turned to The Alternative Board (TAB).   “My TAB Board discusses how to develop job scaping opportunities and career paths for our best employees. You know, important stuff like that. It's fun, but it's not about going to happy hour."   Read more about Alan, his business, and his TAB Board experience in this Member Case Study from The Alternative Board (TAB).   https://lnkd.in/gTw76e6A   #tabboards #businesscoaching #peeradvisoryboards

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This year, WisePies Pizza topped the list of the Texas Exes’ 100 fastest-growing Longhorn businesses, known as the Longhorn 100. Twenty of the 100 businesses were started by #TEXASMoody grads in industries spanning media, technology, food and beverage, and more. Hear how some of these entrepreneurs got their start! bit.ly/2024longhorn100

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Uptime = Revenue! Staying ahead of your preventative maintenance helps you find issues before they become emergencies and helps deliver consistent service to customers. All while avoiding costly downtime and premature equipment failure.

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🚨New Blog Post!!🚨 Things To Do in Austin, Texas Austin is full of group activity spots and beautiful venues for your upcoming wedding or conference! Book your Roadrunner Charter to see the city and get to your event! Our favorite stops are the bat bridge🦇, Avenue B Grocery & Market🥪, and Barton Springs💧! #atx #whattodoinatx #austin #roadrunner #charter #bus #newblogpost

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Every restaurant is a unique ecosystem and pricing should be unique to your restaurant. I’m often asked ‘How do you go about pricing wine and spirits for your restaurants?’ On the surface this is a simple question, but the reality is far more complicated. Traditionally the metric of cost of goods sold (COGS) is the North Star for most operators. ‘I’ve budgeted to run a 24.6% blended beverage COG so I’ll mark everything up 4x’. This is COG strategy. The problem with this is operators chase % rather than $. COG strategy will ALWAYS hinder growth and profitability. There is an alternative - PROFIT strategy. Give your operation a competitive edge, cultivate regulars and increase profit.

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