See our case studies and related articles showing how
Intrideo is Proven to Benefit your Business
- Press Release CRA Media
- Low Unemployment Poses a Sales Problem for Restaurants
- 60 Restaurant Industry Statistics for Restaurant Owners in 2019
- Fast Food Fast
- When Fewer Employees Can Do More
- How Happy Employees Make Happy Customers
- Estimating the Impact of Understaffing on Sales and Profitability in Retail Stores
- Restaurant Turnover Rates on the Rise Again
- People Report: Expect Labour Pressures to Remain High
- Effect of Human Resource Factors on Employee Retention in the Quick-service Industry
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- Restaurant Recruiters Work to Take the Headache Out of Hiring
What our clients are saying
Service Led by Hiring Experts
With over 15 years of start-up experience spanning three continents, Andrew was inspired to find a way to avoid future headaches and papercuts from mountains of résumés. His latest venture, Intrideo, is the cumulation of this inspiration.
Director of Innovation & Success
Wade has 28 years of industry experience and has worked with national brands such as Subway, KFC, and Tim Hortons. For 17 years he owned multiple restaurants in Alberta, Ontario, and British Columbia. During his tenure he served several times on Franchisee Advisory Boards working on national strategy and initiatives.
Client Success Manager & Senior Implementation Lead
Jessica brings a range of skills from over 15 years of experience in Client Services. Her skills have been focused on looking at both the “right now” and the “what’s ahead” while building a path that satisfies both. Intrideo allows her to utilize her experience in implementations, sales, and account management to help build a winning solution for each client.
Customer Success & Operations Lead
Jeff has spent 20 years in the QSR industry working with some of Canada's top brands in field operations roles across Canada and the US. With years of experience working directly with franchise owners across Canada, Jeff has an intimate knowledge of franchise systems and the day-to-day realities of operating restaurants.