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7 Restaurant Management Book Recommendations

7 Shifts

By championing Enlightened Hospitality and hiring a team of 51 percenters, you’ll improve the customer experience and employee satisfaction—which will lead to more repeat business and reduced staff turnover. Published: 2007 ?? Keep this by your side as you run through the numbers each week and you can’t go wrong. 7shifts U.S.

Book 370
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MRM Franchise Feed: Opportunity is Barking and the Spirit of BBQ

Modern Restaurant Management

She started her career in private wealth management, serving as the Director of Client Relations for an investment advisory firm where she honed her skills for management of client relationships and true servant leadership. Her journey into the franchise world began when she joined MOOYAH Burgers, Fries, & Shakes. and Canada.

Franchise 414
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The Stages of Gentrification, as Told by Restaurant Openings

EATER

Eater used correlation coefficients to measure how strongly housing prices and certain types of restaurants are related; a value between 0.50 There were only six bar venues in Bushwick in 2007, when the cost of a single-family home was $495,000; a decade later, there were 40 bars in the neighborhood, while home prices have risen to $850,000.

2010 363
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MRM People & Places: Maki Madness and Pancakes for Life

Modern Restaurant Management

Primarily responsible for the establishment of all aspects of the wine trade within the Company, he became Vice President of Wine in 1972 and assumed control of organization, sales, marketing, and supplier relations in all aspects of the Company's burgeoning wine business.

Brewery 348
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MRM Franchise Feed: Wing Zone Revitalization and Real Food BK

Modern Restaurant Management

“The owners/operators offer a firm understanding of the cultural and financial factors related to Botswana and Dickey’s,” said Jim Perkins, vice president of international development and support at Dickey’s. “The joy and love shown for Krispy Kreme by people in Cairo has been truly overwhelming. .

Franchise 471
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Wine Certification Courses

A Wine Story

These questions are related to service, blind tasting, and basic wine knowledge. I took the exam in 2007. At that time – 2007 – the “book” recommended serving the oldest woman at the table first, and then the youngest woman. CMS The Introductory Level. At the very basic introductory level, students must take a two day course.

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Responding to the Growing Age-Gap in the Workplace

Modern Restaurant Management

But, declining rates of retirement savings and employees’ need for continuing healthcare are also major drivers in employees working into their later years. In the restaurant industry, Older adults have been the fastest-growing cohort of employees , according to the National Restaurant Association. Performance Management.