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3 Steps To Your Best Beverage Workstation

[fa icon="calendar"] Mar 8, 2019 2:37:31 PM / by Franke

When it comes to workstations there is one area in particular that is easy to collect clutter and grime, the beverage workstation. Beverage workstations have cups, lids, and sleeves but can also have flavor boosters, sweetener packets, cup holders and more. There is a lot to keep sorted, and if you don’t your beverage station may become disorganized and result in slow service. Here are 3 steps you can take to create your best beverage workstation today.

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How Mobile Ordering Is Changing Restaurant Footprints

[fa icon="calendar"] May 21, 2018 12:59:36 AM / by Franke

How is your restaurant accommodating the growing demand of mobile ordering? More often people are saying “let’s order in.” How can you make sure your restaurant is ready to capitalize on this trend and increase your sales?

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Tips For Improving Your Drive-Thru's Performance

[fa icon="calendar"] Feb 20, 2018 2:36:24 PM / by Franke

A drive-thru can represent between 20-70% of a restaurant's business, meaning in many cases; more transactions go out the window than over the counter. In order to bring back customers, a drive-thru experience must be well planned and executed. From menuboard placement, to vehicle spacing all the way to a well stocked window station.

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How Franke Specialty Fabrication Helped A Major QSR Chain Increase Throughput

[fa icon="calendar"] Oct 29, 2016 2:30:00 PM / by Franke

Franke's specialty fabrication team has worked with some of the largest QSR and fast casual chains in the world. But big doesn’t mean one size fits all. Instead of forcing stock solutions into situations where they may or may not solve problems, our engineers approach each one with a holistic approach to improve throughput, utilization of space, ergonomics and efficiency.

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Tips for Increasing Restaurant Sales with 24-Hour Breakfast

[fa icon="calendar"] Jan 9, 2016 6:01:37 PM / by Franke Americas

There's a growing trend in foodservice to provide breakfast during all operating hours. Driven by consumer demand and a national infatuation with breakfast, this trend is sweeping through the fast casual and QSR market segments, but it's certainly not limited to them. Even fine dining establishments are blurring the lines between strip steaks and hot cakes.

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