Joanne Mactaggart – VP Internal Development – Moxie’s / Shark Club / Chop
“We were able to realize the advantages within the first fiscal period of using the program. On average we’re saving 13 management hours per week per location.”
Dustin Maschmeyer – Beverage Director – Century Hospitality Group
“Not only is the program brilliant, but the support team around it is phenomenal. Any request or response that I’ve gotten has always been immediate, precise and accurate. It’s refreshing to work with a company that operates this way.”
Betty O’Rourke – Manager – Divino Wine Studio
“The Ameego team made the process of integrating the scheduling system into our business a true pleasure with their professionalism and step by step support in the process.”
Chris Dyck – General Manager – Smitty's Steinbach
“Ameego is a great tool for coaching our team about labour. By being able quickly see and compare results, our managers are more aware and effective in controlling our labour costs. It saves us time, our employees love it, and it has helped us increase our profitability!”
Since 2006, Ameego has been helping restaurants create better employee schedules.
Not schedules that are copied over from the previous week. Or schedules that are based on a whim instead of a budget. Better schedules. Schedules that save management time, reduce labor costs and make staff happy.
Our original mission was to design software that would create schedules in a fraction of the time, and allow staff to check their schedules online. Since then, we’ve seen that we can do that and so much more.
We’ve been developing more features that add value to owners and operators. And we will continue to collaborate to find the best new ideas possible as we move forward. As the restaurant industry and the economy evolves, we will continue to stay ahead of the curve and arm restaurants with the tools they need to control their labour costs and be more profitable. In an industry where the average net profit for restaurants is only 2-6%, anything that helps increase that profit is key.
But most of all, we love working in restaurants and with restaurants. We love driving innovation. And we believe that anything is possible.