Back of House Cash Management Insurance Point of Sale 
7 Shifts
SEPTEMBER 19, 2022
But we're at an inflection point in the restaurant industry. Back-of-House and Front-of-House. What about managers? Track and manage employee workload. Back-of-House and Front-of-House are an even split. Front of House Positions: 41% turnover rate. What about managers?
7 Shifts
JULY 21, 2020
From small business loans to microgrants to business credit cards, cash is available; it just takes a bit of application work and a little know-how. Healthcare costs: group healthcare benefits, insurance premiums, etc. Best for: Businesses who need cash to keep their doors open and their staff employed.
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Restaurant365
NOVEMBER 18, 2021
Your restaurant orders, receives, and counts food all in one system: your inventory management software. Your inventory management solution measures and stores all the information you need about your food cost. You receive time in your Point of Sale (POS) system. Tracking time occurs in many different systems.
EATER
NOVEMBER 11, 2020
I don’t understand why it’s up to me as a small-business owner to search my conscience every month to decide whether or not to support my employees,” she said at one point. It’s a matter of extinction,” the chef and restaurateur Pim Techamuanvivit said when we first spoke in August. Where is the conscience of the country?”.
Restaurant365
FEBRUARY 19, 2020
You also need to turn your focus inwards, increasing profit by analyzing and optimizing in-house costs using restaurant accounting. Non-controllable costs, like the fixed costs of rent, insurance, and salaries, are predictable expenses. Occupancy expenses: fixed costs like rent, property taxes, and insurance.
Restaurant365
MARCH 30, 2020
Using existing staff to do delivery “in-house” While using your staff for delivery may seem like the obvious choice, there are many regulatory, overhead, labor cost, and menu factors to consider. Expanding “off-premise” insurance coverage. Start with the following: Revisit your insurance policy.
Modern Restaurant Management
MARCH 16, 2020
Due to the Covid-19 outbreak effect on the restaurant industry, Modern Restaurant Management (MRM) magazine is compiling a list of resources available for restaurant owners, operators and managers. To be added to this guide, reach out to Executive Editor Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com.
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