2023 Front of House Operations Tip Distribution 
Modern Restaurant Management
MARCH 1, 2023
Is your restaurant up to speed with the latest best practices for back of house (BOH) management? So, even if your customers are unaware of what’s going on behind the scenes, any operational inefficiencies will eventually surface – with potentially dire consequences for your business. Two primary methods are involved.
7 Shifts
APRIL 3, 2023
Restaurants can operate while paying staff a sub-minimum wage of just $2.13 an hour, leaving the rest of an employee's compensation up to the good will of customers in the form of tips. Tips are an essential part of a restaurant worker's take-home pay. The restaurant industry has a wage problem.
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7 Shifts
FEBRUARY 13, 2023
The institution of tipping and the existence of the sub-minimum wage is heavily rooted in slavery , and has led to decades of underpaying a workforce that is majority black, brown, and female. In other words, tips can legally be split between kitchen and waitstaff. This isn’t an easy conversation to have. That’s where RAISE comes in.
Modern Restaurant Management
JANUARY 8, 2024
Modern Restaurant Management (MRM) magazine asked restaurant industry experts for their views on what trends and challenges owners and operators can expect to see in 2024. During peak seasons, considering outsourcing certain services becomes a practical solution to ensure seamless operations. Read the first part, here.
7 Shifts
NOVEMBER 1, 2022
Restaurant owners and operators wear a lot of hats. You need to put yourself in front of diners, get them in your door, and turn them into ambassadors of your restaurant that come back and tell their friends about you. We live in a world where diners are inundated with choices. There are more options for eating out than ever before.
7 Shifts
MAY 15, 2023
Did you know that payroll/labor makes up almost one-third of a restaurant's operating costs ? For restaurants, payroll includes hour wages as well as tips, which must be taken into account. While most restaurateurs are experts in hospitality and customer service, payroll makes many savvy business owners scratch their heads.
The Food Corridor
MARCH 27, 2023
These commissary kitchens are sometimes also known as ghost kitchens, shared kitchens , or virtual kitchens with the delivery-only food brands operating within them called virtual restaurants. Therefore, they operate behind the scenes and out of sight. Food delivery is nothing new, of course. What’s behind the cloud kitchen trend?
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