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SpotOn
MAY 20, 2024
Giving should feel good. Yet, the practice of giving tips has become a much-maligned and misunderstood aspect of the restaurant experience. While tips are intended to incentivize exceptional service, some workers see tipping policies as a barrier to a living wage for all. Now, tipping is widely accepted across industries.
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. This capability can prove invaluable for refining pricing strategies, optimising ingredient and waste management, and planning forthcoming shifts, among other benefits.
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Modern Restaurant Management
APRIL 27, 2020
To add resources to these guides, reach out to Modern Restaurant Management (MRM) magazine Executive Editor Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com with news. Best practices for calculating cash flow. Tips for pivoting to retail. MRM Restaurant Survival Guide Updates and COVID-19 Resources for Restaurants.
Modern Restaurant Management
JUNE 18, 2020
This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features recovery data, POS performance and shifting habits of diners. As stay at home orders are lifted, consumers will begin visiting restaurants and businesses locally while practicing social distancing. On the Road to Recovery.
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. Click here to read more tips to help your business get through the pandemic from a financial point of view. More than 2.45
Xtra Chef
DECEMBER 11, 2019
Whether you are an executive chef, a seasoned restaurant finance executive, or an owner/operator who manages your own books, speaking the language of restaurant accounting will help keep all financial stakeholders on the same page. In Part 2, we’ll help you decide how best to manage accounting at your restaurant. Tip Handling.
The Restaurant Times
OCTOBER 24, 2021
With restaurants shuttered, for millions of consumers staying home, takeout dinners were the only option. They’re not in high-traffic locations, but rather within a delivery radius of a large number of online consumers. Thus, COVID-19 has accelerated the adoption of cloud kitchens in the food and beverage (F&B) industry. .
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