Schedulefly Stories

Growing a software business one restaurant at a time

Month: August 2011

Make your friends jealous…

The folks at Rickshaw Dumplings sent us this video of a couple of staff members telling why they make their friends jealous with Schedulefly. This is a fun vid, filmed while they are driving their food truck to their location for the day in NYC.

Y’all are an awesome team and we’re stoked to make life easier for you!

The Schedulefly Crew

"Doing what I love"

Kenny Lao, co-owner of Rickshaw Dumpling Bar in NYC sent this incredible picture in response to our request from users for pics of them doing things they enjoy outside of work. Kenny told me he is “Doing what I love” in this pic. We’re excited about all of the cool, fun pictures we’ve received so far. We’ll post them on new page on our site soon. If you have one you’d like to send, shoot it to Wil: wbrawley [at] schedulefly [dot] com.

Enjoy your day,
The Schedulefly Crew      

Enjoying life…

Rob from Asbury Park, NJ

We’re collecting photos of Schedulefly users doing the things they love to do outside of work. Schedulefly saves them tons of time and hassles from dealing with restaurant scheduling issues, and frees them up to spend more time enjoying life.

Rob from Langosta Lounge in Asbury Park, NJ sent this incredible picture of him skateboarding. He also sent pics of himself surfing and playing guitar. Rob lives an active, fun life and we’re stoked to help save him time so he can enjoy it a little more.

The Schedulefly Crew

Thanks Laird

Last year I watched a documentary called “Riding Giants.” It’s basically a history of big wave riding, and introduces you to various legends of the sport. I’m not a surfer, but I enjoy outdoor activities, and I had heard good things about this film.

A key character is a guy named Laird Hamilton. Laird has lived in Hawaii and surfed his entire life, and at 47 years old is still the best big wave rider alive. Yes, that’s right, at 47. One of the reasons Laird is so good at what he does is that he eats well and exercises a ton. You can learn more on his web site. A physical fitness trainer who trains lots of professional athletes says Laird is in the best shape of anybody he works with. Again, he’s 47.

I’m 37 and while I’ve always tried to stay in decent shape, it’s been easier the last few years to give myself excuses not to work out, or not to push myself as hard as I used to. But no more. I got so inspired watching this guy do what he does that I’ve completely overhauled my diet and my workout regimen, and I’m in the best shape I’ve been in for 20 years and I feel better than I have since I was a kid.

Why’s this on the Schedulefly blog? Well, I’ve also learned that making this change has given me tons more general energy and a clearer mind. When I work on Schedulefly stuff, I’m more creative, more thoughtful, and better able to focus for long periods of time. In other words, the changes I’ve made have helped me become a better partner in our business.

So thanks, Laird, for the inspiration. And if you haven’t watched Riding Giants, check it out. Whether you’re into surfing or not, it’s a pretty awesome history of an amazing sport.


Lunch with a view

This is the River’s Edge restaurant at the U.S. National Whitewater Center. I recently posted about being there, and visited again Tuesday to mountain bike in the 96 degree heat. Not smart. But the upside was that they have a great restaurant with WiFi, so I cooled down with an awesome meal, whipped out my laptop, and worked while watching people hit the rapids. This place is becoming a cool office away from the office!

Maybe I should tell them they could make their restaurant staff scheduling a lot easier. Next time…


We do things the chains can’t do…

Well known Chef Tim Creehan had this to say in response to our question about how independent restaurants compete with chains:

“We prepare fresh local ingredients daily and our features can change daily with our beverage and food program, something chains could never execute.

We educate and train staff on a daily basis to out pace server standards that exceed chain and multi-unit food service operators, we aren’t satisfied with a pre-designed standard we raise the bar daily and as we see a need.

Ultimately the mission is “the answer to the guest is yes, what’s the question? ” — Chef Tim Creehan

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