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Restaurants are feeling the bite of high labor costs, thanks to increased minimum wages, staff shortages, and high employee turnover that is outpacing other industries. Enhance Retention The Cornell University Center for Hospitality Research estimates that losing a front-line employee costs fast-food venues an average of $5,864 per person.
Please send plant-based news to Modern Restaurant Management (MRM) magazine's Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com. Good FoodRestaurant Scorecard. Despite skyrocketing demand for plant-based food across the U.S., Despite skyrocketing demand for plant-based food across the U.S.,
Modern Restaurant Management (MRM) magazine asked restaurant industry insiders and experts for their insights on what will impact restaurants in 2020 and the response was overwhelming. Rick Camac, Dean of Restaurant & Hospitality Management at the Institute of Culinary Education. Plant-based Menu Items.
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