QA Wolf - 80% Test Coverage in 4 Months’ Post

It seems I’m not done adding to the tech stack for Mamma Ramona's Pizzeria. Just like adding automation to my pizzeria uncovered the need for additional equipment to make it all work, I’m finding that I need to add additional tech stacks to manage multiple locations. First up is Opus Training. With so many locations coming online so fast, it’s going to be critical that employees get up to speed quickly. I looked at several different platforms, and this one resonated best with me. Next is equipment repair and maintenance. Again, same thing, many locations and much maintenance potential. I’m trying out ResQ to manage that process. We’ll start with Ramona November 1st, add Oceanside and Philly December 1st, and then SDSU/Barrio January 1st. Science On Call: Tech Support for Restaurants I added this month as well, and Ayden Walker flew out to visit my three locations here in San Diego. Super excited about this new partnership and being able to support all of my locations. Last, I added Multi Location Management to Toast. Its spiffy that I can see all of my locations at once and change them globally. Science on Call will manage that as well for me when it comes to menu adjustments and such, so another added benefit to this tech adventure. What else should I be considering? Like automation, this is new to me, managing multiple units… Shawn P. Walchef Marsha Edmands Andy Freivogel Daniel DeMatteo Jimmy Frischling Andrew Lambert Bryan Brock, PHR Christopher Heffernan Jake Orfinger Tony Kim #automation #pizzeria #subscriptioneconomy

Stay informed and stay in control with Try Green! 👨💻 Our website doesn't just manage your restaurant operations; it preserves a history of every action taken. From logins to transactions, you can trace back every step with ease. ✅ Experience the future of accountability with Try Green! 🌟  https://try-green.com/ #TransparentTech #TryGreenHistory #History

One of NYC's hottest openings / re-openings this year is Gjelina. Maybe you remember - it was open for 30 days in January 2023, then shut because of a fire and has been closed ever since. It's finally re-opening in the Spring, but this time, it's going to have old school House Accounts. Shelley Kleyn Armistead, CEO of Gjelina Group, strategized this very smart idea with Ben Leventhal, founder of Blackbird. There's two levels, $10k and $5k, which give diners accounts for those values, plus hotline reservation numbers and a couple other perks. And there's another benefit for Armistead - this gives her a cushion of capital and helps avoid bringing in other investors after the cost of the fire, which she says was "seven digits." Leventhal agrees: “I think restaurants must think about new ways of raising money and generating sustainable, predictable and robust revenue streams." Look out for more house accounts coming to restaurants; I, for one, am here for it. Bloomberg News #restaurants #nyc #food #openingsoon

👋 Hey everyone at this week's MURTEC Conference in Las Vegas! We're thrilled to connect with you all. Who's excited to share the latest buzz on restaurant tech trends? We're all ears and can't wait to hear what you've learned! 🚀 #MURTEC #RestaurantTech #DigitalMarketingTools #MarketingProfessionals

🚀 Embarking on an exhilarating journey into the heart of operating systems! 🖥️ Join me as we delve into the captivating world of process synchronization, where we'll unravel the complexities surrounding the dining philosopher problem. 💡 Let's navigate through the challenges and explore innovative solutions together! #OperatingSystems #ProcessSynchronization #DiningPhilosopherProblem 🍽️🔒 #connections #computerscience #operatingsystems #computersciencehelp #semaphore

It's the seasoned restaurateurs who face the heat of the kitchen, and it's these same heroes who should be heard when forging modern point of sale hardware. Picture this: an integrated system, as reliable as an old cast-iron skillet, handling every slice and dice of restaurant business. It's not just about cutting down the migraines of mismatched systems; it's about banishing the gut-wrenching despair of a technological meltdown mid-service. We've cooked up something that's not just meeting modern standards - it's setting them. Welcome to the future of restaurant tech, designed not in boardrooms, but in the very trenches of the culinary world. #RestaurantTech #PointOfSaleRevolution #CulinaryInnovation

This week, we pulled a roof sheet off our upcoming restaurant space. LET THERE BE LIGHT. Couldn’t help but drawing on the analogy that there is light at the end of this tunnel. We get this question a lot…”When are you going to open?” The answer is: “We open when we open.” Yes, this project has gone a little long but what do you compromise for the sake of speed? Compromise on build quality? Planning? Functionality? Soon, your WOW becomes AVERAGE. If what you want is average, then compromise and do average. If what you want is exceptional, then demand exceptional. You have to decide on what your exceptional will be , and go all in on that. Do yourself a favour and read @matthiggins book Burn the Boats. I’m sure we get criticised on how we could do things better; more quickly. Of course we can do things more quickly. We’re learning. By making mistakes. But you have to go through the process and learn to take criticism. And we will get better next time. And there will be a next time soon, because we’re going to grow and do it again. And we will be better at creating WOW spaces on a tight budget that are functional AND more aesthetically unique than the next restaurant chain because that is what we care about and refuse to compromise. Isn’t this what it is all about…differentiating yourself from the norm? I believe your focus should be on the process- the journey- not the “end” result. There is no end. We will grow because of the effort and quality of what we do every day. Growth is a byproduct of that. So when are we going to open? We’ll do our absolute best every single day without compromise, and we will be opening sooner rather than later, and feel good about what we’ve created without compromise. #antojitosnewcastle #antojitosmayfield #restaurantspaces