maximizing-transition-to-takeout 
Typsy
APRIL 15, 2020
But whether takeaway is something you’re moving towards to adapt to social distancing, or it’s something you’ve always offered, there are measures you can take to make your takeaway offering more appealing to your customers and easier on your business.
Modern Restaurant Management
MAY 30, 2023
Not only do better trained employees increase productivity, morale and customer satisfaction, seasonal employees can return year after year or even transition into a full-time role. Reduce Costs by Maximizing Employee Scheduling Times of stress and uncertainty often call for a brief pause and a deep breath.
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7 Shifts
OCTOBER 9, 2020
According to a survey conducted by S&P Global Market Intelligence, 40% of Americans are ordering more food for takeout and delivery now than they were before the pandemic. Diners are turning to online ordering in increasing numbers because of COVID-19 pandemic restrictions on on-premise dining. How to build your restaurant’s website.
Modern Restaurant Management
DECEMBER 28, 2020
One, the new normal will become the old normal, and a takeout- and delivery-first model will become the standard in the restaurant industry. One, the new normal will become the old normal, and a takeout- and delivery-first model will become the standard in the restaurant industry. Here are their responses. To read part one, click here.
Restaurant365
MAY 20, 2020
These three focal areas can impact how you handle food costs long term, which will help maximize your restaurant’s profit through your recovery and beyond. You can even segment your numbers to determine your most profitable and popular takeout and/or delivery items. Use Menu Engineering to Determine Popularity and Profitability.
Modern Restaurant Management
MARCH 25, 2020
For more resources, click COVID-19 Survival Guide for Restaurants and MRM Restaurant Survival Guide, Second Course. To add resources to these guides, reach out to Modern Restaurant Management (MRM) magazine Executive Editor Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com with news. More than 1,500 have signed up.
Cheetah
OCTOBER 13, 2020
To cover all your expenses and still make the restaurant profitable, make sure to maximize profits from each and every customer, both in house and online. To cover all your expenses and still make the restaurant profitable, make sure to maximize profits from each and every customer, both in house and online.
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