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TRACS Direct

For Reinhart customers, TRACS Direct is the industry leading online kitchen & restaurant management system. Use this tool to monitor inventory, store recipes, manage food costs, search for recipe alternatives, garner nutritional info, and so much more. TRACS Direct gives operators the option to input orders to Reinhart themselves, on their time.

One Quick Question

One Quick Question

How do you keep your team motivated and engaged, especially during the distractions of a busy holiday season?

Keeping team members motivated and fully onboard with the mission is always a management challenge and never more so than when the crazy-busys of the holiday season sets in. We asked around to get insights on how to engage and energize staff when what they really want is to be out partying themselves.


Mike Davis

Chef, Terra, Columbia, S.C.

"During the holidays, my staff is ready to rip. With consistent business in the dining room and large parties in the private room, they are motivated. They know they will dip into overtime and that service will go by faster as there is no time to waste. It is during the slower times of year that I find it hardest to keep them engaged and have to look for projects to prevent idle minds and hands.”


Michael Schultz

Co-founder/CEO, Chicago-based Fairgrounds Coffee and Infuse Hospitality

“I’m the least important person in the business. My job is to build an incubator for the next generation of chefs and provide opportunity for all the people who work here. It’s important to find out their dreams and then find out how our company can help them achieve them. Every decision is framed by asking myself, ‘How does this impact our people?' We teach them to increase productivity so they can take the time to care for their own needs. I don’t want them to be a slave to the company. They sense that their roles are entrepreneurial, so they feel valued; that keeps them engaged.”


Will Lee

Beverage Director, Grey Ghost Detroit and Second Best, Detroit

“Promoting growth and education and providing the tools and resources to succeed beyond Grey Ghost and Second Best. As a small business, it’s hard to compete against the salaries that larger corporate restaurants, hotels and bars are able to offer. What I offer are opportunities to grow, the time and effort to foster that growth and the proper tools to seize the right opportunities as they come. I always offer my assistance in any way I can when they work on outside projects and ideas. Those are things that no salary or benefits will ever get you and those are the things that I openly talk about and push my team to take advantage of every single day.”


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