Pizza Today - July 2015 - (Page 46)

BO LABOR Outside Looking In Remote monitoring can reduce losses, heighten efficiencies and increase the bottom line BY DANIEL P. SMITH S uspect an ongoing issue with internal theft, shrinkage or sweethearting? Curious if staff members are following store procedures around closing, food handling or cash management? Have a hunch that energy use is much higher than it should be? Remote monitoring -- the ability to supervise one's pizzeria 24/7 to bolster security, operational efficiencies and, ultimately, the bottom line -- might not be the singular answer, but it can certainly 4 6 / P I Z Z AT O D AY. C O M / J U LY 2 0 1 5 PHOTOS BY JOSH KEOWN be a key piece of the solution. "Issues around risk management, food safety and operational efficiencies, those are all red flags that remote monitoring can help address," says ADT Business President Luis Orbegoso. From video images, operators -- particularly those with multiple units who cannot physically be in numerous places at one time -- can access from a mobile app or Web site sensors that track, automate and update everything from water and energy use to lighting and doors. Remote monitoring provides pizzeria operators the opportunity to manage their restaurants anywhere, anytime. "Operators used to have to be at the restaurant to understand what was happening, but technology now allows operators to keep tabs on what's happening from the front door to the back door each and every day," says Matt Moulton, marketing manager for Monnit, a remote monitoring solutions provider headquartered in Utah. http://www.PIZZATODAY.COM

Table of Contents for the Digital Edition of Pizza Today - July 2015

Pizza Today - July 2015
Expo Spotlight
Man on the Street
Respecting the Craft
Trending Recipes
Places That Rock
Dough Doctor
So Pesky
You’re Cured!
Holy Ravioli!
It’s a Stretch
Outside Looking In
Web Wonders
Delivering the Goods
Product Showcase
Pizza Today Yellow Pages
The Marketplace
Reader’s Resource
Behind the Scenes

Pizza Today - July 2015