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Getting Through COVID-19: Financial, Physical, and Mental Health Tips for Restaurant Employees

7 Shifts

This blog is dedicated to the hundreds of thousands of restaurant workers struggling in the “new normal” with COVID-19—a collection of strategies, resources, and tips to help you survive and thrive. Keep an eye on your 7shifts account as your managers have been encouraged to post Announcements to keep your team in the know.

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Your 7-Step Guide to Reopening Your Restaurant

7 Shifts

Employees must report any symptoms and recent travel to their managers before a shift. Restart any utilities like power, water, heat that you may have temporarily shut off during quarantine Get in touch with pest control Restart phone & internet Contact your insurance provider Restart your rent (if payments were deferred) Equipment: ??

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Future of Food Delivery

Goliath Consulting

In our previous blog article, we briefly touched on the various advantages of third party delivery services, like how outsourcing delivery to a third-party service has an advantage of allowing smaller, local restaurants to get started quickly (2). The company also has a management division that manages full-service restaurants.

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28 Strategies to Cut Costs in the Restaurant Business

Lavu

This guide breaks down 28 proven strategies that help cut unnecessary expenses, streamline operations, and boost profitability—whether you manage a small café or a multi-location chain. Discovering new ways to reduce costs in restaurant management can boost profits. Let’s dive into what really works in today’s competitive landscape.

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COVID-19 Legislative Actions: What to Know Now

Hot Schedules

Impact on Unemployment Insurance. Employees who experience reduced hours, furloughs, or layoffs should be encouraged to file for unemployment insurance as soon as possible. Be sure to check out the NAPEO website COVID-19 Resource Center for the latest information and resources. COVID-19 Legislative Actions: What to Know Now.

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Podcast 6: How to Be a Successful Cafe, Restaurant or Foodservice Consultant

Ken Burgin

Many chefs, managers and business owners have built up years of experience running kitchens and restaurants. How do you respond when someone says they’re ‘sick of being a chef or manager and I want to be a consultant’? Managing cash flow once you work. Managing cash flow once you work.

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What is the Average Profit Margin for a Restaurant?

Restaurant365

Understanding your CoGS through accurate tracking with restaurant inventory management software helps you monitor how much profit you make per plate, informing critical menu engineering decisions. Manage Your Online Presence. Labor is one of your restaurant’s largest costs. Increasing your Restaurant Profit Margin.