Brad T. Bertram Email & Phone Number

Austin, TX

Welcome to the new age of Restaurant Back Office! We are the only Restaurant software in market powered by$40B in purchasing data. Restaurant software should be simple. Back Office cleans and normalizes your data to be used everywhere from recipes, inventory and even accounting. Leverage the guidance of our Industry Experts to drive Weekly Financial.

Littleton, Colorado, United States

Large-scale relationships like ours are built on trust and teamwork. I help facilitate those relationships by qualifying and establishing an understanding of the services that RASI brings to the industry. Our #1 goal is to assist restaurants in finding a balance between what is good for the Guest, good for the Restaurant Team, and what is good for Profit..

Created and present detailed action plans restaurants to drive success and team understanding of daily operations. Utilized “One Minute Management” techniques to improve operational knowledge. Managed weekly scheduling and travel plans to restaurants located across four states. Improved operations by monitoring and evaluating store sales/guest feedback.

Worked with the testing and implementation of "Quiznos Delivery" program taking the process from operating in 6 restaurants to over 80 spanning across four markets. Established plans and guides to roll out the program nationally. Averaged 60% sales increase over previous year when performing in restaurant support for delivery conversions.

Provided new restaurant opening support as part of a national "filler" team to ensure restaurant openings were successful and completed to meet goals. Was on call for travel to fly anywhere across the U.S. and provide 10-12 days of restaurant setup including pre/post opening training for franchise owners and team members. Improved in-store and local store.

Developed and drove a new focus in the operations to drive increased sales. Managed two salaried employees (Brewmaster and Kitchen Manager). Implemented new security procedures to limit the liability of the business. Responsible for scheduling wait staff, bartenders, and security positions - maximized quality of service while controlling labor costs..

Assisted in the opening of new restaurants by training kitchen personnel - created a handbook to develop the trainees’ focus on products and service. Developed new procedures to implement food quality guidelines. Established checkpoint systems to minimize food loss and maximize product yield. Demonstrated and trained co-workers on food sanitation.