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Upcoming Restaurant Tech Trends of the Post-COVID-19 World

Goliath Consulting

But even after the pandemic, sanitation and safety concerns are expected to remain, and the restaurant business model may have to evolve in a way that utilizes more tech-driven service systems. More restaurants may pivot to self-delivery instead of third party delivery to mitigate fees and have more control over the safety of their food (5).

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10 Proven Restaurant Management Tips and Tricks for Success

Harbor Touch

Their stories inspire these 10 proven restaurant management tips and tricks for success. Its practical wisdom drawn from years of supporting restaurant managers, crafted to stand the test of time. Staff Management 1. Check references carefully and run quick trials. This isnt just theory from a manual.

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Face Pay Network, Restaurant of the Future and The Main Course

Modern Restaurant Management

Modern Restaurat Management (MRM) magazine is collaborating with the team at MarketScale on The Main Course , a podcast that aims to explore the intense and competitive modern restaurant industry. "We Barbara Castiglia , MODERATOR – Modern Restaurant Management. US Foods Ghost Kitchens. The Main Course. FAT (Fresh.

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Takeout For Good and Menus Go Tech

Modern Restaurant Management

Aramark Creates Safety Plans. Aramark examined front and back of house processes to establish tailored playbooks for all of its businesses and market segments, leveraging innovative solutions, new service methods, and rigorous safety protocols. Touchless cleaning for the safety of employees. Added sanitizing stations.

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Restaurant Business Trends to Follow in 2021

Goliath Consulting

TECH: Social distancing and contact-free technology will be indispensable in 2021, as sanitation and safety concerns around COVID-19 remain (14). Payment solutions will have to change as well from conventional payment models of cash and plastic credit cards to contactless solutions such as EMV, tap and pay, and mobile wallets (14).

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Restaurant Hiring: Navigating the Labor Shortage

7 Shifts

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. Safety and sanitation efforts also deserve a callout right now.

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How to Read a Restaurant P&L (Profit and Loss) Statement + Free Template

SpotOn

Joe Nicholson was a manager and tech consultant at one of the busiest restaurants in Sacramento, CA—Tower Cafe. Now, as a copywriter at SpotOn, he helps restaurant owners and managers learn how to run a more profitable operation. This can also be referred to as operating costs. Prime costs. Contribution margins.

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