Cash Management Kitchen Safety Ordering Seating 
7 Shifts
MARCH 16, 2020
COVID-19 is already impacting restaurants across the world—some more than others, with restaurants and other eating establishments being shut down by government order across the country. How restaurant managers can navigate COVID-19. Supply servers, hosts, and kitchen staff with gloves. Communicate with staff and managers.
7 Shifts
MARCH 10, 2021
This process includes focusing on your daily finances , such as cash flow, payroll, and inventory. Invest in Technology Accounting and inventory management software are just a couple of the technologies that small business owners should invest in. Most importantly, it will act as a roadmap to your financial success.
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Society Insurance
NOVEMBER 15, 2022
To expedite the process of wrapping up for the night, restaurant and bar owners can turn to a closing checklist that outlines tasks to be completed by front-of-house staff, back-of-house staff, and management. Taking inventory and reporting low-stock items to the chef or manager. Properly securing all cash in a drop safe.
Modern Restaurant Management
MARCH 10, 2020
The National Restaurant Association remains on top of the issue providing updates and resources including a fact sheet and a webpage with an FAQ, industry guidance, and food safety guidelines provided by ServeSafe to address increasing questions about COVID-19. We ensure food safety. Cash is dirty. Eat healthier.”
Modern Restaurant Management
JULY 23, 2020
But the news cycle has demonstrated that one day’s positive outlook is countered with dire reports of additional cases the next – with consumers jolted back to compliance with safety recommendations. Touchless Orders and Payments Cut Down Contact. Automation Is Becoming More Pervasive.
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.
7 Shifts
APRIL 23, 2021
The same New York Times story found that 80 to 85 percent of Crafted Hospitality group's kitchen employees have moved out of New York City. Many workers are not returning due to personal safety concerns, and many have left the industry altogether. Do you need a host to seat guests or someone to hello pack up delivery orders?
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