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Michael Pullman

Michael Pullman
Michael loves working with franchisees and franchisors to introduce cool technology. He's passionate about using data to help managers make great staffing decisions. He loves flying, climbing trees and playing in the snow.
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Recent Posts

Wingtip empowers managers to provide better service

Opportunity

Controlling labor cost was a major issue in the food & beverage and retail sides of the Wingtip business. The team were using Excel spreadsheets which are large and clunky and didn’t calculate labor cost accurately. The team felt they were ‘flying blind’ when approving actual hours worked because time & attendance wasn’t compared to schedules.

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Wingtip is a “one-stop shop for the modern gentleman.” Exceptional customer service is their business.

Wingtip features a retail shop with a custom clothing department, cufflinks, pens, leather goods, barware, cigar accessories, a fly fishing shop, wine & spirits and even a barber shop and shoe shine stand. They also have a restaurant and bar, a private club, a boardroom, a golf simulator and a wine cave.

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Why not use a Google Calendar and Excel spreadsheets? A case study

Bottom line: Google Calendar and Excel spreadsheets did not allow Wingtip to react quickly enough to ensure quality of service or manage costs

Wingtip was using a system of Google Calendars and Excel spreadsheets to keep up with scheduling and workflow. They would just trust their gut and try to keep up with how many servers they needed and staff for their shop. This is pretty common but not understanding the data behind peak times can do a lot of damage to your customers and your staff. Especially for a company like Wingtip that sets a high standard for their brand and their staff as providing a luxury with high-quality service. They can’t afford to let things slide. As the company grew and expanded the roles became more complicated.

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Wingtip brings 95% of their business on-platform in NetSuite with ZUUS

Wingtip features a retail shop with a custom clothing department, cufflinks, pens, leather goods, barware, cigar accessories, a fly fishing shop, wine & spirits and even a barber shop and shoe shine stand. They also have a restaurant and bar, a private club, a boardroom, a golf simulator and a wine cave.

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ZUUS Dynamic Scheduling supports the Colorado Restaurant Association


The Colorado Restaurant Show is a fantastic opportunity to meet local restaurant operators doing amazing things in the Rocky Mountain Region.

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Culture Eats Strategy For Breakfast

In restaurants, culture eats strategy for breakfast.

 

In his talk at the 2016 Multi Unit Food Service Operators Conference, Jim Sullivan fromSullivision.comincluded a section about company culture. He maintains that culture should be made a priority by business leaders, and that it even supersedes business strategy when it comes to maintaining a healthy and productive working environment.

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“I QUIT!” How High Employee Turnover Is Costing Restaurants a Fortune, and What You Can Do About It.

Jim Sullivan from Sullivision.com delivered an inspiring talk at the 2016 Multi Unit Food Service Operator’s Conference October 2016. Among the restaurant leadership topics he covered was a section on the real costs of restaurant turnover. Presented here are his statistics and some solutions for operators.

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What to look for when choosing a multi-unit franchise brand.

As a multi-unit franchisee which brand you choose is the biggest decision you'll make and invariably there are many questions you need to ask. What are the factors you need to take into account before making a choice? What are the strengths and weaknesses of the options? What type of product will continue to return profits year after year? What are the questions to ask in the initial stages of making a choice? At the Multi Unit Franchise Conference in 2016 the team pulled together some big industry players and asked the questions you need answers to.

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