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Matt has let his lifelong passion of food and people lead him to 15 amazing years as a restaurant manager and another 9 years working as a Director with a major food service distributor. He has channeled this passion to help create and run ShiftNote. When he's not dominating the food service industry, he's spending time with his 4 children and cheering on the Tigers as a Mizzou Alumni.
If you’ve ever managed a restaurant, you know that no two shifts are exactly alike. The lunch rush might be derailed by a delayed food delivery, while the dinner service could feature a surprise health inspection, a broken walk-in cooler, and an unexpected VIP guest.
A delayed flight brings a sudden influx of late-night check-ins, a massive corporate conference runs two hours past its scheduled end time, or a seasonal flu sweeps through your housekeeping department.
There's a familiar rite of passage for nearly every shift-based business: the humble spreadsheet. In the early days, when your team is small and your operating hours are simple, a basic grid on a screen feels like enough.
Every restaurant operator knows the sinking feeling of a Friday night dinner rush accompanied by a ringing phone and an employee calling out, or worse, the eerie silence of a no-show.
If you are a restaurant general manager, regional director, or sit on the board of a shift-based hospitality business, you already know that labor is one of your largest controllable expenses. Yet, despite the high stakes of labor management, an alarming number of operators are still relying on outdated tools to piece together their weekly rotas.
If you've ever managed a shift at a bustling restaurant, you know that the actual food and beverage service is only half the battle. The other half is the constant, chaotic flow of information.
If there is one thing we understand deeply at ShiftForce, it's that the heartbeat of any successful shift-based business isn't just the product or the service, it is the people.
If you've spent any time managing a restaurant, you know that balancing the delicate ecosystem of the front and back of house is nothing short of an art form. Between managing inventory, ensuring exceptional guest experiences, and handling the inevitable Friday night dinner rush, restaurant managers wear countless hats.
If you have ever closed out a grueling Friday night shift in the hospitality industry, you know exactly what the final hour feels like. The last table has finally cashed out, the kitchen is breaking down the line, and the front-of-house staff is completing their side work.
Running a successful hotel is a complex balancing act that operates twenty-four hours a day, seven days a week, three hundred and sixty-five days a year. From the front desk and concierge to housekeeping, maintenance, and food and beverage services, ensuring you have the right people in the right place at the right time is no small feat.