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Practical Tips for Hiring and Retaining Seasonal Restaurant Staff

Modern Restaurant Management

Ask behavior-based questions that test adaptability, customer service instincts, and team mindset. Beyond cash, consider offering perks like shift meals, flexible schedules, or future hiring peference for top-performing seasonal workers. Don’t skip the interview basics just because the role is temporary.

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How Interchange Fees Are Reshaping the Restaurant Industry’s Bottom Line

Modern Restaurant Management

In the modern dining landscape, where convenience and customer experience are paramount, restaurants increasingly rely on electronic payment systems to facilitate transactions. This includes higher prices and reduced cash flow. It’s important restaurants meet the needs of their customers, while also protecting their bottom line.

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MRM Research Roundup: AI Investment Heating Up and Summer Dining Dos and Don’ts

Modern Restaurant Management

This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features the present and future of AI use in F&B, The Splintered Path to Purchase, the Datassential 500 Awards, and where chefs are earning six figures. Customers can become more critical of the quality of products and services when prices increase.

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The Strategic Value of Fractional CFOs in Multi-Unit Restaurants

Goliath Consulting

While many restaurants have the “rear-view mirror” covered with staff accountants handling day-to-day transactions, bank reconciliations, or payroll, they often lack the strategic finance “co-pilot” who helps owners and other senior management focus on high-impact decisions that create future value.

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Best Practices for Holiday Security in Restaurants and Bars

Goliath Consulting

Implementing a proactive holiday security plan ensures the safety of your staff, customers, and business. Train employees to identify phishing attempts and maintain PCI compliance to safeguard customer data and ensure secure payment processing. Schedule additional staff to manage the flow of patrons and address issues promptly.

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Beyond the Scoop Shop: A Blueprint for Scaling Artisan Food Businesses

Modern Restaurant Management

My business plan laid out my steppingstones: open three artisanal ice cream shops, create synergy, and ride out the cash flow. Tying up all our cash into aging inventory was not going to work for us. Keeping batch sizes manageable helps preserve the artisan feel, preventing the loss of what makes a product special.

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How Restaurant Owners Can Prepare for the COVID-19 Cold Weather Lull

Modern Restaurant Management

Restaurant owners are being forced to find a way to make it through winter with vastly reduced revenue, and many operators are scrambling to reallocate budgets and manage staffing to survive COVID-19. Using the off-season to plan and improve your business product or service offerings can help you flourish during the busy season.