Category: Articles

Queue management is an art and a science. To adequately prepare for customer expectations at checkout, retailers must understand the queue then plan for it. We outline how technology optimizes this process.

Time and temperature are two of the most important factors for ensuring food safety. For most retail food production items, these factors are easiest to control and can thus eliminate some of the biggest food safety risks that challenge retailers.

During labor management, analysts are often caught with too much to do in too little time with too few resources. Today, we outline how upgraded tools can reduce this burden while producing more effective results. It is called systems thinking.

Retail innovation could be more globally inspired than some realize. Today, the American on-the-go express format, which differed historically from UK express stores, may now be thriving because of the UK’s influence.

Today’s consumers expect just enough (not too little or too much) from retailers. Brick-and-mortar businesses can find this sweet spot through customer-facing and store planning technology, which collectively produce flow. How does flow work?

Collaborating is often an unstated expectation, which might be why it happens so little in retail. We see the chance to utilize collaboration for optimization as an opportunity for most retailers.