Workstream

While most people are sitting down to dinner, someone's managing the holiday rush. So to every operator who's juggling schedules, every manager handling last-minute call-outs, every team member showing up when it matters: we see you. We're grateful for the chance to make your work a little easier. Happy Thanksgiving from Workstream 💙

Your best-selling dish from last quarter could be quietly killing your profit margins right now. Ingredient costs shift constantly. If you're not updating the numbers, your margins disappear without you noticing. The fix is simple: spend one hour each quarter pulling sales data, refreshing cost totals, and spotting what shifted. That one hour every quarter keeps your menu profitable. Skip this step and you'll keep wondering why revenue is up but profits are flat.

McDonald's didn't become a $200B empire by doing more. They became one by doing less. In the early days, McDonald's had 50 items on the menu. It was chaos. Then Ray Kroc made a radical decision: cut the menu down to 13 items. That single move transformed everything: ⦁ For the kitchen: Streamlined prep time and faster cooking ⦁ For customers: Quicker decisions and faster ordering ⦁ For the business: Predictable operations, easier training, and scalable systems The blueprint worked. Consistency became McDonald's superpower. Every location could replicate the same experience because the system was simple enough to execute perfectly. The lesson? Sometimes, growth doesn't come from adding more. It comes from perfecting less.

🚀 Workstream × MenuSifu Partnership Announcement We’re excited to share that Workstream has partnered with MenuSifu! This collaboration brings mobile-first hiring, HR, and payroll into MenuSifu’s connected restaurant ecosystem—giving operators a simpler, more unified way to hire, onboard, and manage their teams. With this partnership, restaurants will gain: • Faster, mobile-friendly hiring • Streamlined onboarding and HR automation • Integrated payroll and workforce management • A more connected, future-ready tech stack This integration—planned for early 2026—strengthens both companies’ mission to empower independent operators with technology built for the hourly workforce. 📣 Read the full announcement here: https://lnkd.in/gwpAGr8g

Chipotle’s open kitchen setup is part design, part operations strategy. Inside their kitchen, every crew member has one job. One station. One responsibility. This creates faster service during rush, easier training for new hires, and portion control across 3,700 locations. Customers feel involved. Staff stay clear on what to do. No mix-ups. No slowdowns. Simple systems scale. Complicated ones fall apart. — Want more tips for running a better restaurant? Subscribe here 👉️ https://lnkd.in/dsq_c6aC

Chipotle broke every fast food rule and became one of the fastest-growing chains in America. Their approach centered on four systems: - ingredient stacking around five core components - single-task staff training - keeping freshness visible - consistent workflow throughout the day (not just during peak hours) Anyone on the crew can step in at any time and keep things flowing. That's operational excellence at work. Growth comes from clear processes, not clutter. — Want more tips for running a better restaurant? Subscribe here 👉️ https://lnkd.in/dsq_c6aC

"Chicken, lettuce, tomatoes" vs. "Crispy, pan-battered chicken with locally sourced greens." Which one sounds better? A Cornell study showed that clear, sensory menu descriptions lift sales by 27 percent. Those descriptions are: - Texture (e.g. crispy) - Origin (e.g. locally sourced greens) - Preparation method (e.g. pan-battered) Details that help people imagine the food. And your staff's descriptions at the table? Even more powerful. Train them to use the same words that make customers crave what you're selling. Your menu sets the stage. Your staff seal the deal. — See more videos for restaurant owners here: https://lnkd.in/dsq_c6aC

McDonald's had to figure out consistency across thousands of locations. Their answer? A radically simple menu. Ten items done exceptionally well beats fifty items done okay. Fewer menu items mean faster prep, quicker service, better quality control. Your kitchen runs smoother. Your customers get what they expect every time. Simplicity works because it removes room for chaos. — See more videos for restaurant owners here: https://lnkd.in/dsq_c6aC

Your menu could be quietly killing your profit margins. So what should you do about it? - Cut the clutter - Price with actual math and not guesswork - Spotlight high-margin items that customers love The tough part is costing every plate to see what pulls its weight. Most operators skip it and end up stuck with flat margins even with solid traffic. Menu reviews? They are not optional. They show you where the money really comes from. — Want more tips for running a better restaurant? Subscribe here 👉️ https://lnkd.in/dsq_c6aC

Scale breaks when every location operates differently. Ray Kroc solved this with a predictable kitchen workflow: one streamlined assembly line that any crew member could follow. Simple systems. Clear structure. Repeatable results. That's how McDonald's maintained consistency while growing globally. Your backend operations shouldn't be a mystery. The best teams run on systems that anyone can execute.