Ctuit Software's Restaurant Management Blog

Megan McIntyre

Megan McIntyre
Megan has been with Ctuit since May 2011. She has a broad range of expertise in the hospitality industry with over 15 years of experience involving customer service, COGS, client relations, event coordination, marketing and promotions. Megan holds her MBA in Sustainable Business Enterprises from Dominican University of California.
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Recent Posts

How to Retain Employees Through Conscientious Scheduling

Restaurant Management, Manage Your Business, Labor Scheduling, Restaurant Tips, Employee Schedules

Nov 15

Hiring and training employees is expensive – a fact made all the worse by the restaurant industry’s large turnover rate. Retaining employees can therefore prove instrumental in keeping costs low. One method of doing this is to improve on your...

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The Last Straw: The Uprising Against Plastic Straws in Restaurants

Restaurant Management, Sustainability

Jul 11

Your bartenders and baristas may have noticed an increase of customers asking for beverages without a straw, or even berating them for using single use plastic straws. If, like me, you were one of the 12 million people who watched and were...

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How to Save Money Through Labor Scheduling

Restaurant Management, Labor Scheduling

Jun 19

Labor scheduling is one of the most challenging aspects of running a restaurant. Restaurant margins are slim and labor costs are large. Additionally, you can lose employee contentment by giving someone the wrong schedule.

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Utilizing the 5S Workplace Organizational Methodology in Your Restaurant

Restaurant Management, Manage Your Business

May 12

5S is a methodology used to organize the workplace, aiming to increase productivity and reduce waste. It comes from 5 Japanese words, seiri, seiton, seiso, seiketsu and shitsuke, which are commonly translated into English as sort, set, shine,...

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5 Simple Steps to Deter Employee Theft in Your Restaurant

Fraud Management, Restaurant Management, Server Performance

Apr 06

Unfortunately, in the restaurant industry where there is access to food, liquor and cash, there is often room for fraud. If left unchecked, this can have a detrimental effect on your business. There are many ways that employees can utilize this...

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Save Money with a Waste Audit

Restaurant Management, Sustainability, Food Waste

Jul 28

Have you ever looked in your restaurant’s dumpster? Not just a peek while holding your breath to see if it’s full, but a good, hard, pungent look all the way through? If not, you should.

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5 Easy Steps to Controlling Your Restaurant's Cost of Goods Sold

Cost of Goods Sold, Restaurant Management

Jul 19

Calculating your restaurant’s cost of goods sold can be as easy as these five simple steps:

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5 Ways to Reduce Restaurant Energy Usage (And Cost!)

Restaurant Management, Sustainability

Jun 29

Reducing energy use not only benefits the environment by saving natural resources and cutting pollution, it also saves you money and increases your bottom line.

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The ROI on Restaurant Communication through Technology

Restaurant Technology, Mobile Devices, Restaurant Management

Jun 16

Technology has made it so that we can communicate more quickly and easily than ever before. Emailing, text messaging, and social media happen in real time, allowing immediate responses and engagement. Gain the most return on investment for your...

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Restaurant Tips: Staying in the Black While Going Green

Restaurant Management, Sustainability

Jun 02

In an industry where costs are high and margins are low, the idea of “Going Green” seems like an unrealistic objective. Here are some simple low or no cost solutions that to implement immediately to stay in the black while going green.

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