Articles by John Workman

1. How VARs Can Educate Restauranteurs On Business Intelligence 9/8/2015

   Not long ago, restaurants were run mostly by intuition and personal experience. Restaurant operators would put a menu together, serve their customers and hope the customers liked it — using anecdotes as the metric of choice. They would estimate how much staff was needed based on their recollection of history, and hope the managers scheduled enough — but not too many.