Modern Restaurant Management

NOVEMBER 8, 2022

An increase in these injuries could result in higher insurance rates in the long term; in the short term, they disrupt your ability to operate at peak capacity and could negatively impact the morale of all employees. Copyright © 2015 Marsh LLC.

Management 201

Management Management Food Safety Hiring 201

7 Shifts

JUNE 4, 2021

To get your restaurant's break-even point, you'll need the following: Total fixed costs, like rent, salaries, and insurance. To calculate sales per labor hour, you need the following: Total revenue, from all sources. If you're not exceeding it consistently over a long period, your restaurant will likely close or find more funding.

Point of Sale 416

Point of Sale Inventory Employee Relations Customer Service 416

Modern Restaurant Management

DECEMBER 18, 2019

73 percent believe they can get protein from other food sources. ” The Little Beet, a fast-casual restaurant concept, features thoughtfully sourced ingredients like Organic Quinoa, Sesame Avocado, Delicata Squash, Farmed Maine Kelp, Shaved Brussels Sprouts and Beet Falafel. ” Plant-Based Corned Beef in Denver. metro system.

Seasonal Menu 136

Seasonal Menu Fast Casual Consumer Goods 2020 136

EATER

AUGUST 22, 2022

Before each of 10 courses, the staff explained the source or inspiration for everything that was served. These citations were delivered in the same breath as the ingredient sources: This cheese is from Indiana, and that amuse-bouche draws on a description of tables laid with strawberries and sweetgrass. It’s a transformational process.

Fine Dining 101

Fine Dining 2012 Reference Social Media 101

Modern Restaurant Management

AUGUST 5, 2020

” Aron most recently served as the Australian CEO & Country Manager for Deliveroo from 2015 to 2020, helping grow the company into 500 cities and 13 countries during his tenure. Selvin (insurance and business interruption) and Elliot N. Other members of the new practice include: Randy S. Velazquez (real estate), Peter S.

Food Safety 210

Food Safety Mobile Ordering Online Ordering Kitchen Safety 210

EATER

DECEMBER 22, 2020

Danny Meyer, after eliminating tipping at Union Square Hospitality Group restaurants in 2015, brought it back in July, arguing it was basically impossible to cover fair wages and benefits without menu prices “appearing onerous to guests,” and for shareholders to make a profit.

Pricing 113

Pricing Menu Small Business Back of House 113

EATER

JULY 6, 2022

While staff did work with local, seasonal, unique ingredients, servers and cooks alike say they grew uncomfortable telling stories about some of the restaurant’s sourcing and preparation practices, including for a number of its signature dishes, which they considered misleading.

Compost 129

Compost Front of House 2014 Back of House 129