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Modern Restaurant Management
MARCH 9, 2023
Spirit sales are 153 percent higher than usual over the holiday weekend, and it’s the number one beer drinking holiday. Though businesses in the hospitality industry provide a fun and relaxed atmosphere for clientele to briefly escape their everyday routines, it’s also their responsibility to keep their patrons safe.
Modern Restaurant Management
DECEMBER 21, 2023
From the seasoned craft beverage consumer to the newest consumers in the hospitality environment, the favorability toward “fresh,” “local,” and “locally sourced ingredients” is still a profit-driver you don’t want to give up. Here are some of their insights.
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7 Shifts
JUNE 3, 2022
As of 2019, hospitality had a national average turnover rate of 75% , and that's only grown since the pandemic. While money isn't everything, it's one of the biggest pain points for restaurant workers right now. We don't have to tell you that the restaurant industry has a turnover problem. They aren't making enough money.
Modern Restaurant Management
MARCH 18, 2020
As the National Restaurant Association is anticipating sales to decline by $225 billion during the next three months and prompt the loss of between five and seven million jobs, the organization urged the federal government to take aggressive action now to rescue the restaurant industry, the nation’s second largest employer.
7 Shifts
SEPTEMBER 19, 2022
But we're at an inflection point in the restaurant industry. High turnover has long been a core tenet of the hospitality industry. And what can operators do more (or less) of to make hospitality a long-term and viable career? While money isn't everything, it's long been one of the biggest pain points for restaurant workers.
Ken Burgin
AUGUST 6, 2022
Crisis and drama seem to be part of daily life in hospitality – something most of us learn to put up with and live through. While there’s no point in fretting over all the ‘what ifs’, a simple plan will ease the stress in the worst possible scenario. We often have it for breakfast!
EATER
AUGUST 16, 2023
After launching and then closing Proteau just three years after it hit the market, John deBary has come to realize that sales aren’t the only way to measure success Recently I’ve been thinking a lot about failure. From there I went on to bartend at Momofuku Ssam Bar for a few years before pitching myself as the company’s first bar director.
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